REZENE TOHUMUNDAN ANTİOKSİDAN VE ANTİDİYABETİK PEPTİT ÜRETİMİ İÇİN ULTRASON DESTEKLİ ENZİMATİK HİDROLİZ KOŞULLARININ ARAŞTIRILMASI

Abstract

 Bu çalışmada rezene tohumu proteinlerinden ultrasonik destekli enzimatik hidroliz yoluyla antioksidan ve antidiyabetik peptitler Alkalaz ve Flavourzyme enzimleri kullanılarak elde edilmiş ve pH (6.0-9.0), sıcaklık (40-60°C), enzim-substrat oranı (%1-10) ve hidroliz süresinin (0.5-24 sa) etkileri incelenmiştir. Ayrıca peptit salınımını artırmak amacıyla Pepsin ile hidroliz gerçekleştirilmiştir. Ultrasonik ön işlem ile hidroliz derecesi (DH) %40.2, DPPH inhibisyon oranı %96.9 artırılmıştır. En yüksek DH (%74.19) ve DPPH inhibisyonu (%62.14) Alcalase ve Flavourzyme (1:1) kullanılarak elde edilmiş, bu değerler Pepsin hidrolizi ile sırasıyla %81.29 ve %75.12’ye yükselmiştir. Hidroliz sonrasında ultrafiltrasyon ile daha güçlü antioksidan aktivite gösteren <10 kDa peptit fraksiyonları elde edilmiş, IC50 değerleri DPPH için 15.19 μg/mL, ABTS için 29.45 μg/mL, hidroksil radikal için 15.28 μg/mL olarak belirlenmiş ve ferrik indirgeme gücü için 1.71 mg Trolox/mL bulunmuştur. Ayrıca, peptitlerin metal şelatlama aktivitesinin (IC50: 42.29 mg/mL), α-amilaz inhibisyonunun (IC50: 10.50 mg/mL) ve α-glukosidaz inhibisyonunun (IC50: 10.42 mg/mL) arttığı tespit edilmiştir

Keywords

• Ultrason
• enzimatik hidroliz
• rezene
• peptit
• antioksidan

INVESTIGATION OF ULTRASOUND-ASSISTED ENZYMATIC HYDROLYSIS CONDITIONS FOR THE PRODUCTION OF ANTIOXIDANT AND ANTIDIABETIC PEPTIDES FROM FENNEL SEED

Abstract

This study aimed to obtain antioxidant and antidiabetic peptides from fennel seed protein through ultrasound-assisted enzymatic hydrolysis, by examining the effects of pH (6.0-9.0), temperature (40-60°C), enzyme-to-substrate ratio (1-10%), and hydrolysis time (0.5-24 h) using Alcalase and Flavourzyme. Sequential hydrolysis with Pepsin was also conducted to enhance peptide release. Ultrasound pretreatment increased degree of hydrolysis (DH) by 40.2% and enhanced DPPH inhibition by 96.9%. The highest DH (74.19%) and DPPH inhibition (62.14%) were obtained using Alcalase and Flavourzyme (1:1), further increased to 81.29% and 75.12% with subsequent Pepsin hydrolysis. After hydrolysis, ultrafiltration yielded <10 kDa peptide fractions, which exhibited stronger antioxidant activity, with IC50 values of 15.19 μg/mL (DPPH), 29.45 μg/mL (ABTS), and 15.28 μg/mL (hydroxyl radicals), and higher ferric reducing power (1.71 mg Trolox/mL). Moreover, peptides demonstrated enhanced metal chelating activity (IC50: 42.29 mg/mL), α-amylase inhibition (IC50: 10.50 mg/mL), and α-glucosidase inhibition (IC50: 10.42 mg/mL).

Keywords

• Ultrasound
• enzymatic hydrolysis
• fennel
• peptide
• antioxidant

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