HYDROLYZED HEMOGLOBIN.

Key findings

1. 01 Hemoglobin hydrolysates exhibited antimicrobial activity against six bacterial species at concentrations of 20 mg/mL, with activity being concentration-dependent.
2. 02 Hemoglobin hydrolysates showed high antioxidant activity, with efficacy significantly higher at 10 mg/mL.
3. 03 Increasing initial substrate concentration (1-10% w/v) during hydrolysis proportionally increased the production of active peptide α137–141, reaching a maximum of 687.98 ± 75.77 mg·L⁻¹.
4. 04 A hydrogel combining silk fibroin with unhydrolyzed hemoglobin boosted cell growth in laboratory tests and expedited tissue repair in animal models for diabetic wounds. Note: This study refers to hemoglobin, not explicitly hydrolyzed hemoglobin.

Stability

Hydrolysis generally increases the water solubility of proteins, with most hemoglobin observed in the soluble fraction after hydrolysis. While enzymatic hydrolysis in production can occur at specific pH levels (e.g., pH 3.5 with pepsin), a specific optimal pH range for the stability of hydrolyzed hemoglobin in a final cosmetic formulation was not explicitly found. General cosmetic product pH is typically maintained between 4.5 and 6.5 for optimal product stability and skin barrier function.

Conflicts

• May impart a dark brownish color to formulations due to the inherent heme group, requiring careful aesthetic consideration for product appearance.
• May possess a metallic taste, which is a consideration for ingestible products and potentially relevant for taste-sensitive cosmetic applications, such as lip products.