Researchers from University of Liege Provide Details of New Studies and Findings in the Area of Blood Substitutes (Poultry Cruor Hydrolysate Is a New Potential Source of Hemoglobin: Obtaining of Active Peptides).

Researchers from the University of Liege have conducted a study on the potential use of poultry cruor hydrolysate as a source of hemoglobin and active peptides. The study found that hydrolysis using pepsin as an enzyme and discoloration were optimal at pH 3, and the optimal initial substrate concentration was 9% (w/v). The research also revealed the presence of bioactive peptides in poultry cruor hydrolysate, including opioid and antibacterial peptides. The hydrolysate showed antibacterial and antioxidant activities, making it a potentially valuable natural additive in the food industry. [Extracted from the article]