Enzymatic hydrolysis of collagen from yellowfin tuna bones and its potential as antibacterial agent

Abstract

There are several sources of collagen, one of which is the yellowfin tuna bones. Collagen is a bioactive peptide with specific biological characteristics so that it can be used widely. However, hydrolysis is carried out to produce collagen hydrolysate to increase the biological effectiveness of collagen and its application. This study aimed to produce collagen hydrolysate from yellowfin tuna bones using collagenase from Bacillus sp. 6-2 and evaluate its ability as an antibacterial agent. The Hydrolysis process was optimized by varying the concentration of substrate, enzyme and hydrolysis time. To determine the effectiveness of the hydrolysis process in inhibiting bacterial growth, the hydrolysis degree and antibacterial activity of collagen hydrolyzate have been investigated. Results showed that hydrolysis at a substrate concentration of 10 %, enzyme of 10 % and hydrolysis time of 4 h was the optimum conditions to obtain the highest degree of hydrolysis (22.48 %). All collagen hydrolysates obtained have antibacterial activity against Escherichia coli and Staphylococcus aureus with the highest inhibition zones of 11.50 mm and 12.60 mm respectively. Collagen hydrolysate from yellowfin tuna bones is bactericidal so it is a very good candidate to be developed as an antibacterial agent.

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