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Food Science and Human Wellness 2022, 11(6): 1555-1564 https://doi.org/10.1016/j.fshw.2022.06.013
Research Article | Open Access | Issue | Published: 18 July 2022

Enzymatic recovery of glycopeptides from different industrial grades edible bird's nest and its by-products: nutrient, probiotic and antioxidant activities, and physicochemical characteristics

Show Author's Information Hidayati Syamimi Mohd Noora,  Rafidah Mohd Ariffa,b,  Lee Sin Changa,c( ),  Xin Yi Chaia,  Hui Yan Tand,  Nur' Aliah Dauda,  Abdul Salam Babjie,  Seng Joe Lima,e( )
Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
International Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM), Jalan Gombak 53100, Malaysia
Faculty of Applied Sciences, UCSI University Kuala Lumpur, Cheras 56000, Malaysia
Faculty of Agriculture Science and Technology, Universiti Putra Malaysia Bintulu Campus, Bintulu 97008, Malaysia
Innovative Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia

Peer review under responsibility of KeAi Communications Co., Ltd.

Keywords:
Enzymatic hydrolysis, Lactobacillus plantarum, Edible bird's nest by-products, Glycopeptides,, Probiotic activity
Cite this article:
Noor HSM, Ariff RM, Chang LS, et al. Enzymatic recovery of glycopeptides from different industrial grades edible bird's nest and its by-products: nutrient, probiotic and antioxidant activities, and physicochemical characteristics. Food Science and Human Wellness, 2022, 11(6): 1555-1564. https://doi.org/10.1016/j.fshw.2022.06.013
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Abstract Full text About this article

This study was conducted to recover edible bird's nest (EBN) hydrolysates from different grades of EBN, including the industrial by-products, using enzymatic treatment. The nutrient, physicochemical properties and antioxidant activities of the recovered hydrolysates at different hydrolysis times were evaluated. Results showed that the recovery yield of enzymatic hydrolysis was above 89% for all grades of EBN and the degree of hydrolysis increased over time. Nitrite content (0.321–0.433 mg/L) was below the permissible tolerance level for all samples. Interestingly, the antioxidant activities (DPPH and ABTS scavenging activities and ferric reducing antioxidant powder (FRAP) activity) were significantly higher (P ≤ 0.05) in hydrolysates recovered from EBN by-products (EBNhC and EBNhD) as compared to the high grade EBN hydrolysates (EBNhA and EBNhB). The in-vitro probiotic activity of EBN and its hydrolysates were examined using the probiotic bacterium Lactobacillus plantarum. Evidently, EBN by-products hydrolysate (EBNhD) recorded the highest number of L. plantarum (1.1 × 1011 CFU/mL), indicating that low grade EBN has the potential as prebiotic material that promotes probiotic activity. This study demonstrated the concept of using EBN by-products hydrolysates for various applications, such as functional ingredients with enhanced bioactivities, to improve its economic value.


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About this article

Enzymatic recovery of glycopeptides from different industrial grades edible bird's nest and its by-products: nutrient, probiotic and antioxidant activities, and physicochemical characteristics

Show Author's information Hidayati Syamimi Mohd Noora, Rafidah Mohd Ariffa,b, Lee Sin Changa,c( ), Xin Yi Chaia, Hui Yan Tand, Nur' Aliah Dauda, Abdul Salam Babjie, Seng Joe Lima,e( )
Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia
International Institute for Halal Research and Training (INHART), International Islamic University Malaysia (IIUM), Jalan Gombak 53100, Malaysia
Faculty of Applied Sciences, UCSI University Kuala Lumpur, Cheras 56000, Malaysia
Faculty of Agriculture Science and Technology, Universiti Putra Malaysia Bintulu Campus, Bintulu 97008, Malaysia
Innovative Centre for Confectionery Technology (MANIS), Faculty of Science and Technology, Universiti Kebangsaan Malaysia, Bangi 43600, Malaysia

Peer review under responsibility of KeAi Communications Co., Ltd.

Abstract

This study was conducted to recover edible bird's nest (EBN) hydrolysates from different grades of EBN, including the industrial by-products, using enzymatic treatment. The nutrient, physicochemical properties and antioxidant activities of the recovered hydrolysates at different hydrolysis times were evaluated. Results showed that the recovery yield of enzymatic hydrolysis was above 89% for all grades of EBN and the degree of hydrolysis increased over time. Nitrite content (0.321–0.433 mg/L) was below the permissible tolerance level for all samples. Interestingly, the antioxidant activities (DPPH and ABTS scavenging activities and ferric reducing antioxidant powder (FRAP) activity) were significantly higher (P ≤ 0.05) in hydrolysates recovered from EBN by-products (EBNhC and EBNhD) as compared to the high grade EBN hydrolysates (EBNhA and EBNhB). The in-vitro probiotic activity of EBN and its hydrolysates were examined using the probiotic bacterium Lactobacillus plantarum. Evidently, EBN by-products hydrolysate (EBNhD) recorded the highest number of L. plantarum (1.1 × 1011 CFU/mL), indicating that low grade EBN has the potential as prebiotic material that promotes probiotic activity. This study demonstrated the concept of using EBN by-products hydrolysates for various applications, such as functional ingredients with enhanced bioactivities, to improve its economic value.

Keywords: Enzymatic hydrolysis, Lactobacillus plantarum, Edible bird's nest by-products, Glycopeptides,, Probiotic activity

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Received: 20 November 2020
Revised: 04 January 2021
Accepted: 26 March 2021
Published: 18 July 2022
Issue date: November 2022

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© 2022 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgements

This research was funded by the Research Excellence Consortium (Konsortium Kecemerlangan Penyelidikan) (KKP/2020/UKM-UKM/5/1) (JPT(BKPI)1000/016/018/25 (21)) and the Fundamental Research Grant Scheme (FRGS/1/2019/WAB01/UKM/02/1), both provided by Ministry of Higher Education, Malaysia. The authors would like to recognise the Innovation Centre for Confectionery Technology (MANIS) and Department of Food Sciences, Faculty of Science and Technology, Universiti Kebangsaan Malaysia, and Mobile Harvesters Malaysia Sdn. Bhd. for providing the necessary facilities and samples for this research.

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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