Impact of discoloration on the antibacterial & antifungal bioactivities of porcine cruor hydrolysate

Impacts of discoloration on the antibacterial and antifungal bioactivities of a porcine cruor hydrolysate

Presented at the 2021 AOCS Annual Meeting & Expo Biotechnology Division Student ePoster Pitch Competition
annualmeeting.aocs.org

Presenting Author:
Aurore Cournoyer
PhD Student
Laval University
Québec, Canada

This study aimed to present a sustainable alternative for the use of porcine blood, a food industry by-product poorly valorised. The main objective was to extend the knowledge on this valuable bioressource produced in large quantity in Canada. Indeed, in a context of circular economy, porcine cruor could become the raw material of a new process producing antimicrobial peptides to improve food preservation methods. Keeping the hydrolysate in its colored form would reduce the number of steps for the industry and avoid producing new by-products. However, for an application on light colored meat, the dark red color could be an issue. The specific objectives were, first, to study the peptide profiles of the raw and discolored porcine cruor hydrolysates. Then, the peptides lost during discoloration were identified and characterized. Finally, the antibacterial and antifungal activities were analysed to measure the impacts of the peptides differences. The comparison allowed to identify for the first time, to our knowledge, some potential antifungal peptides from porcine cruor hydrolysate. Moreover, the study highlighted and confirmed the significant valorisation potential of porcine blood to produce natural food preservatives.