Electroseparation of Slaughterhouse By-Product: Antimicrobial Peptide Enrichment by pH Modification
Rémi Przybylski,
Laurent Bazinet,
Loubna Firdaous,
Mostafa Kouach,
Jean-François Goossens,
Pascal Dhulster,
Naïma Nedjar-Arroume
Affiliations
Rémi Przybylski
University Lille, INRA, ISA, University Artois, University Littoral Côte d’Opale, EA 7394 – ICV – Charles Viollette Institute, F-59000 Lille, France
Laurent Bazinet
Institute of Nutrition and Functional Foods, Department of Food Sciences and Laboratory of Food Processing and Electromembrane Processes (LTAPEM), Laval University, Quebec, QC G1V 0A6, Canada
Loubna Firdaous
University Lille, INRA, ISA, University Artois, University Littoral Côte d’Opale, EA 7394 – ICV – Charles Viollette Institute, F-59000 Lille, France
Mostafa Kouach
University Lille, CHU Lille, EA 7365 – GRITA – Groupe de Recherche sur les formes Injectables et les Technologies Associées, PSM (Plateau de Spectrométrie de Masse), F-59000 Lille, France
Jean-François Goossens
University Lille, CHU Lille, EA 7365 – GRITA – Groupe de Recherche sur les formes Injectables et les Technologies Associées, PSM (Plateau de Spectrométrie de Masse), F-59000 Lille, France
Pascal Dhulster
University Lille, INRA, ISA, University Artois, University Littoral Côte d’Opale, EA 7394 – ICV – Charles Viollette Institute, F-59000 Lille, France
Naïma Nedjar-Arroume
University Lille, INRA, ISA, University Artois, University Littoral Côte d’Opale, EA 7394 – ICV – Charles Viollette Institute, F-59000 Lille, France
The fractionation of bioactive peptides from hydrolysate is a main challenge to produce efficient alternative for synthetic additives. In this work, electrodialysis with ultrafiltration membrane (EDUF) was proposed to increase the purity of one antimicrobial peptide from slaughterhouse by-product hydrolysate. This targeted-peptide, α137–141 (653 Da, TSKYR), inhibits a large spectrum of microbial growths and delays meat rancidity; therefore, if concentrated, it could be used as food antimicrobial. In this context, three pH values were investigated during EDUF treatment to increase the α137–141 purity: 4.7, 6.5, and 9. pH 9 showed the highest purity increase—75-fold compared to the initial hydrolysate. Although the whole hydrolysate contains more than 100 peptides, only six peptides were recovered at a significant concentration. In this fraction, the α137–141 peptide represented more than 50% of the recovered total peptide concentration. The EDUF α137–141-enriched fraction obtained in this optimized condition would be a promising natural preservative to substitute synthetic additives used to protect food.
