Tailored Peptides: A Key to Better Health
Nofima researchers have investigated which parts of chicken and Calanus finmarchicus by-products contain components that may offer health benefits beyond basic nutrition. The answer lies in peptides.
The process researchers use to transform by-products into health-promoting ingredients is called enzymatic protein hydrolysis. This method breaks down protein-rich by-products into smaller components. The result is a mixture of proteins, peptides, amino acids, and minerals, containing substances beneficial to our health. In the TailoTides project, researchers are working to identify precisely which parts of this mixture may have positive health effects.
“The smallest peptides can offer the greatest health benefits. We have identified peptides that may contribute to stable blood sugar or blood pressure, and peptides that strengthen muscles. These can be added to food or used as dietary supplements,” explains Sileshi Wubshet, Senior Researcher at Nofima and project leader for TailoTides.
Molecular Precision
To determine the chemical properties of various peptides, Sileshi and his colleagues compared peptides isolated from chicken and turkey bone by-products with synthetic molecules known to have the desired properties, finding them to be identical.
Among the molecules from chicken hydrolysate are various peptides with properties that can stabilise blood pressure and blood sugar. Peptides in Calanus finmarchicus also have diverse properties; while some show positive effect on muscle growth, others ensure steady blood sugar levels.
Tailored Hydrolysis Process
A key to success has been optimising the hydrolysis process – the method used to break down proteins into peptides. Through over 60 laboratory experiments on each raw material, researchers have found the ideal combination of hydrolysis time, temperature, and enzymes.
“We can now tailor the hydrolysis process and increase the yield of specific bioactive peptides,” says Sileshi Wubshet.
From Laboratory to Industry
Nofima is currently exploring possibilities for scale-up of the promising results from laboratory to pilot production.
“This research is very interesting for us. We see great potential in using hydrolysate from Bioco in products developed for healthy ageing, a healthy lifestyle, or in sports nutrition,” says Heidi Alvestrand, Head of Business Development at Norilia.
Future Prospects
Although the results are promising, there is still work to be done. Scaling up and further testing of health-promoting effects are necessary. Nevertheless, the research represents an exciting step towards more sustainable utilisation of by-products from food production for health-promoting ingredients.
About the Components in the Protein Part of Hydrolysate
- Peptides are short chains of amino acids. They can be bioactive, meaning they can activate processes in the body, such as stabilising blood sugar or strengthening muscles.
- Proteins: Larger molecules built from long chains of amino acids. They have complex structures and perform many important functions in the body.
- Amino acids: Building blocks for proteins and peptides. There are 20 different amino acids that the body uses.
- Minerals: Inorganic substances that the body needs in small amounts to function optimally. Examples include calcium, iron, and magnesium.
What is Hydrolysis?
Hydrolysis comes from the Latin words “hydro” (water) and “lysis” (splitting), meaning “splitting by water”. In food science, hydrolysis refers to a process where larger molecules are broken down into smaller units by adding water. Enzymatic hydrolysis, used in this research, is a form of hydrolysis where enzymes are used along with water to split proteins.
Enzymatic hydrolysis also occurs naturally in the human digestive system. For example, the digestive enzyme pepsin, found in gastric juice, can also be used in industrial hydrolysis processes.
In this project, researchers have fine-tuned the hydrolysis process by optimising the combination of enzymes, time, and temperature to maximise the proportion of bioactive peptides from hydrolysate of chicken and turkey by-products and Calanus finmarchicus.
Facts About the Research
The research was conducted in the TailoTides project, funded by the Research Council of Norway. Nofima has led the project, which started in 2021 and concludes in 2024. Other partners include Norilia, Zooca (formerly Calanus), and Aquateam COWI AS.
