Protein hydrolysis with plant juices enhances antioxidant, prebiotic, and wound-healing properties of the hydrolysates: A study in edible bird’s nest

Abstract

Enzymatic hydrolysis with plant extracts containing native proteases has gained great interest due to its ability to improve the nutraceutical and pharmaceutical values of parent proteins. This study aims to investigate the potential of three plant juices - those from asparagus stems (Asparagus officinalis), red bell peppers (Capsium annuum), and ginger rhizomes (Zingiber officinale) - alongside the plant-derived commercial enzyme papain in the hydrolysis of edible bird’s nest (EBN). The antioxidant, prebiotic, and wound-healing properties, as well as the free sialic acid and amino acid contents were also examined in the study. Our analyses revealed that plant juices and papain demonstrated proteolytic activity against EBN, achieving a degree of hydrolysis between 20 and 24%. Notably, the hydrolysis with plant juices promoted the ABTS^•+ and ^•OH-scavenging capacities, cell proliferation of probiotic Lactobacillus acidophilus, and wound-healing activity in human fibroblast model. Furthermore, the free sialic acid and amino acid contents were significantly increased in the hydrolysates by plant juices compared to EBN. In comparison, hydrolysis with papain exhibited less enhancements. Our results highlight an alternative method of incorporating asparagus stems, red bell peppers, and ginger rhizomes into EBN hydrolysis for potential applications in food, cosmetic, and pharmaceutical industries.