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<p>Chicken meat protein hydrolysate (CMPH) was developed through <i>Pediococcus pentosaceus</i> fermentation of 45% chicken meat with 2% dextrose in a 75&#xa0;L fermenter (50&#xa0;L working volume) for 48&#xa0;h. The resulting spray-dried CMPH exhibited high antioxidant activity, confirmed by FRAP (27.20 µmol TE/mg), DPPH (30.96 µmol TE/mg), ABTS (24.47 µmol TE/mg), and Fe<sup>2+</sup> chelation (20.97 µmol EDTA/mg). To evaluate its nutritional efficacy, CMPH was incorporated into experimental rat diets by replacing casein at 50%, 75%, and 100% levels, forming four dietary groups: SD (100% casein), CMPH-50 (50% CMPH + 50% casein), CMPH-75 (75% CMPH  + 25% casein), and CMPH-100 (100% CMPH). These diets were administered to 3-week-old male Wistar rats for 6 weeks. Notably, CMPH-100 group showed significantly improved feed conversion ratio (2.71), feed efficiency ratio (0.36), protein efficiency ratio (2.61), and net protein utilization (82.59%) (<i>P</i> &lt; 0.05). CMPH diets also resulted in higher haemoglobin levels, with CMPH-100 reaching 15.35&#xa0;g/dL. Biochemical, haematological, and histopathological evaluations indicated no toxicity. Enhanced liver antioxidant enzymes (SOD: 41.28 U/mg, CAT: 15.38 U/mg) were observed in the CMPH-100 group. Organ weights remained comparable across groups. These findings establish CMPH as a safe, high-quality protein source with potent antioxidant properties, supporting its application as a biofunctional ingredient in nutritional formulations.</p>

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Scale-up production and in vivo evaluation of fermented chicken meat protein hydrolysate for protein quality, antioxidant potential, and toxicity in male Wistar rat

  • 期刊论文

  • 发表日期：

    2026年2月17日

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  • Neelu Suresh Babu,
  • Muthukumar Serva Peddha,
  • Tanaji Ganpatgonda Kudre

摘要

Chicken meat protein hydrolysate (CMPH) was developed through Pediococcus pentosaceus fermentation of 45% chicken meat with 2% dextrose in a 75 L fermenter (50 L working volume) for 48 h. The resulting spray-dried CMPH exhibited high antioxidant activity, confirmed by FRAP (27.20 µmol TE/mg), DPPH (30.96 µmol TE/mg), ABTS (24.47 µmol TE/mg), and Fe2+ chelation (20.97 µmol EDTA/mg). To evaluate its nutritional efficacy, CMPH was incorporated into experimental rat diets by replacing casein at 50%, 75%, and 100% levels, forming four dietary groups: SD (100% casein), CMPH-50 (50% CMPH + 50% casein), CMPH-75 (75% CMPH  + 25% casein), and CMPH-100 (100% CMPH). These diets were administered to 3-week-old male Wistar rats for 6 weeks. Notably, CMPH-100 group showed significantly improved feed conversion ratio (2.71), feed efficiency ratio (0.36), protein efficiency ratio (2.61), and net protein utilization (82.59%) (P < 0.05). CMPH diets also resulted in higher haemoglobin levels, with CMPH-100 reaching 15.35 g/dL. Biochemical, haematological, and histopathological evaluations indicated no toxicity. Enhanced liver antioxidant enzymes (SOD: 41.28 U/mg, CAT: 15.38 U/mg) were observed in the CMPH-100 group. Organ weights remained comparable across groups. These findings establish CMPH as a safe, high-quality protein source with potent antioxidant properties, supporting its application as a biofunctional ingredient in nutritional formulations.