Etude du potentiel antioxydant et antimicrobien d’hydrolysat protéique de crevette rouge Aristeus antennatus (Risso,1816)

Abstract

The co-products of the sea represent valuable biological resources that can generate different molecules of nutritional and biological interest. In this work we have tried to give a value to the co-products of the red shrimp Aristeus antennatus (Risso, 1816), by producing a protein fraction by enzymatic hydrolysis in acidic media. Subsequently, we studied the antimicrobial and antioxidant behaviors and effects of the prepared protein hydrolyzate. The results obtained indicate the effectiveness of the hydrolyzate against pathogenic germs. This antimicrobial effect has been demonstrated by measuring the diameter of the zone of inhibition of the protein hydrolyzate against several bacterial strains. Also the whole of the tests of antioxidant activity of the protein hydrolyzate of the shrimp demonstrated a rather attractive effect.