Investigation of the Chemical Composition and Functional Proteins of Chicken Gizzard Inner Lining

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  • Ni Chien-Hsiang
    Department of Animal Science, College of Agriculture and Natural Resources, National Chung Hsing University
  • Lee Chih-Shang
    Department of Animal Science, College of Agriculture and Natural Resources, National Chung Hsing University
  • Chuan Fu-Yuan
    Department of Food Management, TOKO University
  • Enomoto Hirofumi
    Department of Biosciences, Faculty of Science and Engineering, Teikyo University
  • Takeda Shiro
    Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University
  • Lin Liang-Chuan
    Department of Animal Science, College of Agriculture and Natural Resources, National Chung Hsing University
  • Sakata Ryoichi
    Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University

Description

<p>Chicken gizzard inner lining (GIL) is a by-product of animal meat products. This study examines the chemical characteristics and functional proteins of GIL. Our results demonstrate that GIL is protein-rich and contains essential amino acids for humans. In addition, we analyzed soluble GIL proteins in GIL and categorized the identified proteins into 12 functional groups or processes. Moreover, biochemical analysis revealed that the 18-kDa antrum mucosa protein (Gastrokine-1 protein, GKN-1), which is known to support gastroprotective and physiological activities, was the most abundant protein of GIL. In conclusion, GIL is an important source of proteins and bioactive compounds, such as GKN-1. Therefore, GIL may have some capabilities as important applications in food processing.</p>

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