The Potential of Bioactive Peptides from Trypsin-Hydrolyzed Egg White of IPB-D1 Chicken as Antioxidant and Antibacterial
The IPB-D1 chicken is the outcome of crossbreeding native Indonesian chickens and can produce eggs high in protein, which is excellent for bioactive peptide manufacturing. Egg white hydrolysates contain bioactive peptides with antioxidant and antibacterial properties. The purpose of this work was t...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2025-08-01
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| Series: | Jurnal Ilmu Pertanian Indonesia |
| Online Access: | https://journal.ipb.ac.id/index.php/JIPI/article/view/61284 |
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| author | Nova Aryanti Zakiah Wulandari Cahyo Budiman |
| author_facet | Nova Aryanti Zakiah Wulandari Cahyo Budiman |
| author_sort | Nova Aryanti |
| collection | DOAJ |
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The IPB-D1 chicken is the outcome of crossbreeding native Indonesian chickens and can produce eggs high in protein, which is excellent for bioactive peptide manufacturing. Egg white hydrolysates contain bioactive peptides with antioxidant and antibacterial properties. The purpose of this work was to assess the antioxidant and antibacterial properties of bioactive peptides produced from IPB-D1 egg white hydrolyzed with trypsin. The research procedures included determining the Haugh unit (HU) value, protein content, degree of hydrolysis (DH), and antioxidant and antibacterial activity. The hydrolysate inhibited DPPH by 44.82% and had an antioxidant capacity of 23.16 mg EVC 100/g. The hydrolysate had greater inhibition zones against Gram-positive and Gram-negative bacteria than the non-hydrolyzed egg white, indicating its antibacterial action. Inhibition zone sizes ranged from 2.42 to 3.48 mm. The findings show that enzymatic hydrolysis of IPB-D1 egg white with trypsin significantly improves its antioxidant and antibacterial properties.
Keywords: antibacterial, antioxidant, bioactive peptide, IPB-D1 chicken, trypsin enzyme
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| format | Article |
| id | doaj-art-5ae5d76db7474eb2aca3ca066c8bc449 |
| institution | DOAJ |
| issn | 0853-4217 2443-3462 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Jurnal Ilmu Pertanian Indonesia |
| spelling | doaj-art-5ae5d76db7474eb2aca3ca066c8bc4492025-08-20T02:55:03ZengBogor Agricultural UniversityJurnal Ilmu Pertanian Indonesia0853-42172443-34622025-08-0130410.18343/jipi.30.4.696The Potential of Bioactive Peptides from Trypsin-Hydrolyzed Egg White of IPB-D1 Chicken as Antioxidant and AntibacterialNova Aryanti0Zakiah Wulandari1Cahyo Budiman2Department of Animal Production Science and Technology, Faculty of Animal, IPB University, IPB Darmaga Campus, Bogor 16880 Department of Animal Production Science and Technology, Faculty of Animal, IPB University, IPB Darmaga Campus, Bogor 16880 Department of Animal Production Science and Technology, Faculty of Animal, IPB University, IPB Darmaga Campus, Bogor 16880 The IPB-D1 chicken is the outcome of crossbreeding native Indonesian chickens and can produce eggs high in protein, which is excellent for bioactive peptide manufacturing. Egg white hydrolysates contain bioactive peptides with antioxidant and antibacterial properties. The purpose of this work was to assess the antioxidant and antibacterial properties of bioactive peptides produced from IPB-D1 egg white hydrolyzed with trypsin. The research procedures included determining the Haugh unit (HU) value, protein content, degree of hydrolysis (DH), and antioxidant and antibacterial activity. The hydrolysate inhibited DPPH by 44.82% and had an antioxidant capacity of 23.16 mg EVC 100/g. The hydrolysate had greater inhibition zones against Gram-positive and Gram-negative bacteria than the non-hydrolyzed egg white, indicating its antibacterial action. Inhibition zone sizes ranged from 2.42 to 3.48 mm. The findings show that enzymatic hydrolysis of IPB-D1 egg white with trypsin significantly improves its antioxidant and antibacterial properties. Keywords: antibacterial, antioxidant, bioactive peptide, IPB-D1 chicken, trypsin enzyme https://journal.ipb.ac.id/index.php/JIPI/article/view/61284 |
| spellingShingle | Nova Aryanti Zakiah Wulandari Cahyo Budiman The Potential of Bioactive Peptides from Trypsin-Hydrolyzed Egg White of IPB-D1 Chicken as Antioxidant and Antibacterial Jurnal Ilmu Pertanian Indonesia |
| title | The Potential of Bioactive Peptides from Trypsin-Hydrolyzed Egg White of IPB-D1 Chicken as Antioxidant and Antibacterial |
| title_full | The Potential of Bioactive Peptides from Trypsin-Hydrolyzed Egg White of IPB-D1 Chicken as Antioxidant and Antibacterial |
| title_fullStr | The Potential of Bioactive Peptides from Trypsin-Hydrolyzed Egg White of IPB-D1 Chicken as Antioxidant and Antibacterial |
| title_full_unstemmed | The Potential of Bioactive Peptides from Trypsin-Hydrolyzed Egg White of IPB-D1 Chicken as Antioxidant and Antibacterial |
| title_short | The Potential of Bioactive Peptides from Trypsin-Hydrolyzed Egg White of IPB-D1 Chicken as Antioxidant and Antibacterial |
| title_sort | potential of bioactive peptides from trypsin hydrolyzed egg white of ipb d1 chicken as antioxidant and antibacterial |
| url | https://journal.ipb.ac.id/index.php/JIPI/article/view/61284 |
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