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Novel peptidomic and in silico insights into taste-related and bioactive peptides from porcine liver (Sus scrofa) protein hydrolyzates
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DOI：10.1007/s00217-026-05252-z.png)
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Abstract
En 中文
Enzymatic protein hydrolysis is a promising strategy for the valorization of protein rich meat by-products such as porcine liver, allowing the production of hydrolyzates with potential bioactive and taste-enhancing properties. Previous studies on porcine liver hydrolyzates have mainly focused on free amino acids and di- and tripeptides, while the medium-size peptide fraction remains underexplored despite its potential contribution to taste and bioactivity. In this context, peptidomics combined with in-silico tools offers valuable insights for the identification and characterization of functional peptides. This study aimed to evaluate the bioactive and taste-related potential of porcine liver hydrolyzates containing peptides from 7 to 25 amino acids, obtained under different processing conditions, including ultrasound pretreatment, single and sequential hydrolysis. Peptidomic profiling revealed that enzyme selection was the main factor driving sample differentiation, followed by hydrolysis time and ultrasound probe pretreatment. According to UMPred-FRL and BERT4Bitter prediction tools, all hydrolyzate groups contained a higher proportion of predicted umami than bitter peptides. PeptideRanker tool identified novel 92 unique peptide sequences with bioactivity scores above 0.9, with Protana Prime sequential hydrolyzates showing the highest scores. The main predicted biological activities were antioxidant, antimicrobial, antidiabetic and antihypertensive. After simulated in-silico gastrointestinal digestion, 47 peptides were associated to 18 distinct biological activities in the BIOPEP-UWM database, highlighting antihypertensive and antidiabetic activities. Overall, this study provides new insights into the contribution of the 7–25 amino acid peptide fraction to the taste and bioactive potential of porcine liver hydrolyzates, promoting their potential application as functional food ingredients and contributing to the valorization of meat by-products.
Keywords:
Peptidomics
Porcine liver
Hydrolyzates
In-silico
Bioactivity
Taste
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