Animal Bioscience

  • 제37권7호
  • /
  • Pages.1277-1288
  • /
  • 2024
  • /
  • 2765-0189(pISSN)
  • /
  • 2765-0235(eISSN)
아세아태평양축산학회 (Asian Australasian Association of Animal Production Societies)
권호 표지
DOI QR코드

DOI QR Code

Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken

  • Farouq Heidar Barido (Faculty of Animal Science, Universitas Sebelas Maret) ;
  • Puruhita (Restu Dwi Pangan Co) ;
  • Bayu Setya Hertanto (Faculty of Animal Science, Universitas Sebelas Maret) ;
  • Muhammad Cahyadi (Faculty of Animal Science, Universitas Sebelas Maret) ;
  • Lilik Retna Kartikasari (Faculty of Animal Science, Universitas Sebelas Maret) ;
  • Joko Sujiwo (Department of Animal Production, Faculty of Animal Science, Universitas Gadjah Mada) ;
  • Juntae Kim (Department of Biosystems Machinery Engineering, College of Agricultural and Life Science, Chungnam National University) ;
  • Hack-Youn Kim (Department of Animal Resources Science, Kongju National University) ;
  • Aera Jang (Department of Applied Animal Science, Kangwon National University) ;
  • Sung Ki Lee (Department of Applied Animal Science, Kangwon National University)
  • 투고 : 2023.12.09
  • 심사 : 2024.03.21
  • 발행 : 2024.07.01
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

Objective: This study was aimed to investigate the effect of fresh and dried hydrolyzed Cordyceps militaris (CM) mushroom with proteolytic enzymes; bromelain (CMB), flavorzyme (CMF), and mixture of bromelain: flavorzyme (CMBF) on quality properties of spent hen chicken. Methods: Mushroom extract (CME) were combined with three proteolytic enzyme mixtures that had different peptidase activities; stem bromelain (CMB), flavorzyme (CMF), and mixture of stem bromelain:flavorzyme (CMBF) at (1:1). The effect of these hydrolysates was investigated on spent hen breast meat via dipping marination. Results: Hydrolyzation positively alters functional properties of CM protease. in which bromelain hydrolyzed group (CMB) displayed the highest proteolytic activity at 4.57 unit/mL. The antioxidant activity had a significant increment from 5.32% in CME to 61.79% in CMB. A significantly higher emulsion stability index and emulsification activity index compared to CME were another result from hydrolyzation (p<0.05). Texture properties along with the shear force value and myofibrillar fragmentation index were notably improved under CMB and CMBF in fresh condition. Marination with CM mushroom protease that was previously hydrolyzed with enzymes was proven to also increase the nucleotide compounds, indicated by higher adenosine 5'-monophosphate (AMP) and inosine 5'-monophosphate (IMP) in hydrolysate groups (p<0.05). The concentration of both total and insoluble collagen remained unchanged, meaning less effect from CM protease. Conclusion: This study suggested the hydrolyzation of CM protease with bromelain or a mixture of bromelain:flavourzyme to significantly improve functional properties of protease and escalate the taste-related nucleotide compounds and texture profiles from spent hen breast meat.

키워드

과제정보

This study fully supported by Universitas Sebelas Maret, Surakarta, Indonesia through the Penelitian Unggulan Terapan (PUT) scheme under grant number 228/UN27.22/PT.01.03/2023.

참고문헌

  1. Wang D, Deng S, Zhang M, et al. The effect of adenosine 5'-monophosphate (AMP) on tenderness, microstructure and chemical-physical index of duck breast meat. J Sci Food Agric 2016;96:1467-73. https://doi.org/10.1002/jsfa.7243
  2. Kersey JH, Waldroup PW. Utilization of spent hen meal in diets for broiler chickens. Poult Sci 1998;77:1377-87. https://doi.org/10.1093/ps/77.9.1377
  3. Hopkins DL, Thompson JM. Factors contributing to proteolysis and disruption of myofibrillar proteins and the impact on tenderisation in beef and sheep meat. Aust J Agric Res 2002;53:149-66. https://doi.org/10.1071/AR01079
  4. Lana A, Zolla L. Proteolysis in meat tenderization from the point of view of each single protein: a proteomic perspective. J Proteomics 2016;147:85-97. https://doi.org/10.1016/j.jprot.2016.02.011
  5. Naveena BM, Mendiratta SK, Anjaneyulu AS. Tenderization of buffalo meat using plant proteases from Cucumis trigonus Roxb (Kachri) and Zingiber officinale roscoe (Ginger rhizome). Meat Sci 2004;68:363-9. https://doi.org/10.1016/j.meatsci.2004.04.004
  6. Taylor RG, Geesink GH, Thompson VF, Koohmaraie M, Goll DE. Is Z-disk degradation responsible for postmortem tenderization? J Anim Sci 1995;73:1351-67. https://doi.org/10.2527/1995.7351351x
  7. Guevara MG, Daleo GR. Biotechnological applications of plant proteolytic enzymes. New York, USA: Springer International Publishing; 2018. pp. 150-5. https://doi.org/10.1007/978-3-319-97132-2
  8. Barido FH, Lee SK. Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from Cordyceps militaris mushroom. Anim Biosci 2021;34:1859-69. https://doi.org/10.5713/ab.20.0831
  9. Guo W, Tang X, Cui S, et al. Recent advance in quality preservation of non-thermal preservation technology of fresh mushroom: a review. Crit Rev Food Sci Nutr 2023 Mar 27 [ePub]. https://doi.org/10.1080/10408398.2023.2193636
  10. Barido FH, Kang SM, Lee SK. The quality and functional improvement of retorted Korean ginseng chicken soup (Samgyetang) by enzymolysis pre-treatment with Cordyceps militaris mushroom extract. Foods 2022;11:422. https://doi.org/10.3390/foods11030422
  11. Barido FH, Kim HJ, Kang SM, Jang A, Pak JI, Lee SK. The effect of hydrolysis pre-treatment by flavourzyme on meat quality, antioxidative profiles, and taste-related compounds in samgyetang breast supplemented with black garlic. Food Sci Anim Resour 2022;42:625-38. https://doi.org/10.5851/kosfa.2022.e26
  12. Nakamura Y, Migita K, Okitani A, Matsuishi M. Enhancing effect of IMP on myosin and actin extraction from porcine meat. Biosci Biotechnol Biochem 2012;76:1611-5. https://doi.org/10.1271/bbb.110793
  13. Barido FH, Jang A, Pak JI, Kim YJ, Lee SK. The effect of pretreated black garlic extracts on the antioxidative status and quality characteristics of Korean ginseng chicken soup (Samgyetang). Food Sci Anim Resour 2021;41:1036-48. https://doi.org/10.5851/kosfa.2021.e54
  14. Gao J, Fang D, Kimatu BM, et al. Analysis of umami taste substances of morel mushroom (Morchella sextelata) hydrolysates derived from different enzymatic systems. Food Chem 2021;362:130192. https://doi.org/10.1016/j.foodchem.2021.130192
  15. Sukkhown P, Jangchud K, Lorjaroenphon Y, Pirak T. Flavored-functional protein hydrolysates from enzymatic hydrolysis of dried squid by-products: effect of drying method. Food Hydrocoll 2018;76:103-12. https://doi.org/10.1016/j.foodhyd.2017.01.026
  16. Ang SS, Ismail-Fitry MR. Production of different mushroom protein hydrolysates as potential flavourings in chicken soup using stem bromelain hydrolysis. Food Technol Biotechnol 2019;57:472-80. https://doi.org/10.17113/ftb.57.04.19.6294
  17. Ebina H, Nagashima Y, Ishizaki S, Taguchi T. Myosin heavy chain-degrading proteinase from spear squid muscle. Food Res Int 1995;28:31-6. https://doi.org/10.1016/0963-9969(95)93328-R
  18. Islam T, Yu X, Xu B. Phenolic profiles, antioxidant capacities and metal chelating ability of edible mushrooms commonly consumed in China. LWT-Food Sci Technol 2016;72:423-31. https://doi.org/10.1016/j.lwt.2016.05.005
  19. Gimenez B, Aleman A, Montero P, Gomez-Guillen MC. Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid. Food Chem 2009;114:976-83. https://doi.org/10.1016/j.foodchem.2008.10.050
  20. Barido FH, Jang A, Pak JI, Kim YJ, Lee SK. Combined effects of processing method and black garlic extract on quality characteristics, antioxidative, and fatty acid profile of chicken breast. Poult Sci 2022;101:101723. https://doi.org/10.1016/j.psj.2022.101723
  21. Jayasena DD, Jung S, Kim HJ, Alahakoon AU, Nam KC, Jo C. Effect of sex on flavor-related and functional compounds in freeze-dried broth made from Korean native chicken. Korean J Food Sci Anim Resour 2014;34:448-56. https://doi.org/10.5851/kosfa.2014.34.4.448
  22. Palka K, Daun H. Changes in texture, cooking losses, and myofibrillar structure of bovine M. semitendinosus during heating. Meat Sci 1999;51:237-43. https://doi.org/10.1016/S0309-1740(98)00119-3
  23. Chan JSL, Barseghyan GS, Asatiani MD, Wasser SP. Chemical composition and medicinal value of fruiting bodies and submerged cultured mycelia of caterpillar medicinal fungus Cordyceps militaris CBS-132098 (Ascomycetes). Int J Med Mushrooms 2015;17:649-59. https://doi.org/10.1615/IntJMedMushrooms.v17.i7.50
  24. Akram K, Shahbaz HM, Kim GR, Farooq U, Kwon JH. Improved extraction and quality characterization of water-soluble polysaccharide from gamma-irradiated lentinus edodes. J Food Sci 2017;82:296-303. https://doi.org/10.1111/1750-3841.13590
  25. Sauro HM, Kacser H. Enzyme-enzyme interactions and control analysis: 2. the case of non-independence: heterologous associations. Eur J Biochem 1990;187:493-500. https://doi.org/10.1111/j.1432-1033.1990.tb15330.x
  26. Kotlar CE, Ponce AG, Roura SI. Improvement of functional and antimicrobial properties of brewery byproduct hydrolysed enzymatically. LWT-Food Sci Technol 2013;50:378-85. https://doi.org/10.1016/j.lwt.2012.09.005
  27. Kristinsson HG, Rasco BA. Fish protein hydrolysates: production, biochemical, and functional properties. Crit Rev Food Sci Nutr 2000;40:43-81. https://doi.org/10.1080/10408690091189266
  28. Castro SM, Saraiva JA, Lopes-da-Silva JA, et al. Effect of thermal blanching and of high pressure treatments on sweet green and red bell pepper fruits (Capsicum annuum L.). Food Chem 2008;107:1436-49. https://doi.org/10.1016/j.foodchem.2007.09.074
  29. Chen X, Qin W, Ma L, Xu F, Jin P, Zheng Y. Effect of high-pressure processing and thermal treatment on physicochemical parameters, antioxidant activity and volatile compounds of green asparagus juice. LWT-Food Sci Technol 2015;62:927-33. https://doi.org/10.1016/j.lwt.2014.10.068
  30. Cho J, Barido FH, Kim HJ, et al. Effect of calamansi pulp ethanol extracts on the meat quality and biogenic amine formation of pork patty during refrigerated storage. Food Sci Anim Resour 2023;43:25-45. https://doi.org/10.5851/kosfa.2022.e53
  31. Ashie INA, Sorensen TL, Nielsen PM. Effects of papain and a microbial enzyme on meat proteins and beef tenderness. J Food Sci 2002;67:2138-42. https://doi.org/10.1111/j.1365-2621.2002.tb09516.x
  32. Rawdkuen S, Jaimakreu M, Benjakul S. Physicochemical properties and tenderness of meat samples using proteolytic extract from Calotropis procera latex. Food Chem 2013;136:909-16. https://doi.org/10.1016/j.foodchem.2012.08.077
  33. Barido FH, Lee SK. Effect of detoxified Rhus verniciflua extract on oxidative stability and quality improvement of raw chicken breast during cold storage. J Anim Sci Technol 2022;64:380. https://doi.org/10.5187/jast.2022.e20
  34. Kong Y, Yang X, Ding Q, et al. Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate. Food Res Int 2017;102:559-66. https://doi.org/10.1016/j.foodres.2017.09.038
  35. Zou TB, He TP, Li HB, Tang HW, Xia EQ. The structure-activity relationship of the antioxidant peptides from natural proteins. Molecules 2016;21:72. https://doi.org/10.3390/molecules21010072
  36. Arshad MS, Kwon JH, Imran M, et al. Plant and bacterial proteases: a key towards improving meat tenderization, a mini review. Cogent Food Agric 2016;2:1261780. https://doi.org/10.1080/23311932.2016.1261780
  37. Barido FH, Lee CW, Park YS, Kim DY, Lee SK. The effect of a finishing diet supplemented with γ-aminobutyric acids on carcass characteristics and meat quality of Hanwoo steers. Anim Biosci 2021;34:621-32. https://doi.org/10.5713/ajas.20.0224
  38. Koohmaraie M, Geesink GH. Contribution of postmortem muscle biochemistry to the delivery of consistent meat quality with particular focus on the calpain system. Meat Sci 2006;74:34-43. https://doi.org/10.1016/j.meatsci.2006.04.025
  39. Choi DB, Cha WS, Park N, et al. Purification and characterization of a novel fibrinolytic enzyme from fruiting bodies of Korean Cordyceps militaris. Bioresour Technol 2011;102:3279-85. https://doi.org/10.1016/j.biortech.2010.10.002
  40. Zhang Y, Venkitasamy C, Pan Z, Wang W. Recent developments on umami ingredients of edible mushrooms-A review. Trends Food Sci Technol 2013;33:78-92. https://doi.org/10.1016/j.tifs.2013.08.002
  41. Kaur L, Hui SX, Morton JD, Kaur R, Chian FM, Boland M. Endogenous proteolytic systems and meat tenderness: influence of post-mortem storage and processing. Food Sci Anim Resour 2021;41:589-607. https://doi.org/10.5851/kosfa.2021.e27