Et ve Et Ürünlerinde Biyoaktif Peptitler: Olgunlaştırma sürecinin biyoaktif peptit varlığına etkisi

Year 2021, Volume: 4 Issue: 1, 65 - 72, 30.06.2021

Habibe Memiş Aybike Kamiloğlu

Abstract

Biyoaktif peptidler 2-20 aminoasit kalıntısı içeren düşük protein ağırlıklı ve biyolojik olarak çeşitli aktivitelere sahip olan peptidlerdir. Biyoaktif peptidlerin oluşumu, proteinlerin enzimatik parçalanması ile de gerçekleşebilmektedir. Et ve et ürünleri yüksek protein içerikleri ile biyoaktif peptidler için iyi birer kaynaktırlar. Kesim sonrası endojenik enzimlerin aktivitesiyle birlikte ette başlayan proteolitik aktivite, fermente ürünlerde olgunlaştırma sürecinde mikrobiyal enzim aktivitesiyle daha ileri aşamalara taşınmaktadır. Et ürünlerinin fermantasyonunda birçok mikroorganizma yer alabilmektedir. En yaygın rastlanılanlar laktik asit bakterileri ve katalaz pozitif koklar iken, bu süreçte mantarların da etkili olduğu ürünlerin varlığı bilinmektedir.
Biyolojik olarak antikanserojenik, antihipertansif, antimikrobiyal, ACE inhibitörü, opioid antogonistik aktivitelerden bir veya birkaçını gösterebilen et kaynaklı birçok biyoaktif peptid varlığı bilinmektedir. Bu nedenle bu derlemede, et kaynaklı biyoaktif peptitlerin biyolojik aktiviteleri ve et ürünlerinin eldesin de biyokimyasal dönüşümleri baskın olduğu olgunlaştırma sürecinin biyoaktif peptit varlığı üzerine etkisini inceleyen çalışmalar derlenmiştir. Sonuç olarak, konu ile ilgili çalışmalar değerlendirildiğinde olgunlaştırma sürecinin et ürünlerinde biyoaktif peptit düzeyini etkilediği ve ürün bileşimi, starter kültür ve olgunlaştırma koşullarının bu durumu etkileyen değişkenler olduğu söylenebilir.

Keywords

Olgunlaştırma, Fermantasyon, Et ürünleri

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