SOĞUK PRES FINDIK POSALARINDAN ÜRETİLMİŞ TRİPTİK PEPTİTLERİN IN VITRO ACE İNHİBE EDİCİ AKTİVİTELERİ ÜZERİNE ÖN INCELEMELER

Year 2019, Volume: 44 Issue: 2, 309 - 317, 15.04.2019

İbrahim Gülseren Bilal Çakır

https://doi.org/10.15237/gida.GD18125

Cited By: 2

Abstract

Fındık (Corylus
avellana L.) proteince zengin bir kaynaktır ve soğuk pres fındık yağı
üretimi sürecinde oluşan fındık posaları proteince de zenginleşmektedir. Bu
çalışmada, triptik fındık peptitlerinin biyolojik fonksiyonlarını
değerlendirmek için in vitro analizlerde bulunulmuştur. Grubumuzun
önceki çalışmalarında, in silico yöntemlerle fındık peptitlerinin
biyoaktivitelerini incelemek için fındık proteinlerinin spesifik bir alt kümesi
incelenmiş ve ACE- ve DPP-IV-önleyici aktivitelerin varlığı öngörülmüştür. Bu
bulgulara bağlı olarak, soğuk pres yönteminde ortaya çıkan fındık posalarından,
fındık proteini konsantreleri üretilmiş ve bu konsantreler triptik hidrolize
(37°C) tabi tutulmuştur. Tripsinoliz prosesi, boyutsal ayrım kromatografisi
(SEC), hızlı protein sıvı kromatografisi (FPLC) ve Raman spektroskopisi
kullanılarak takip edilmiştir. Enzimatik muamele görmemiş protein
konsantrelerinin sınırlı ACE inhibe edici aktivitesi varken, 240 dakikalık tripsinolizde
oluşan peptitlerin ACE-inhibitör aktivitesi, düşük protein konsantrasyonlarında
dahi yaklaşık %40 düzeyinde gerçekleşmiştir. Mevcut bulgular, fındık posasının
ACE-inhibitör peptitler açısından önemli bir kaynak olarak
değerlendirilebileceğini ve fındık posasından hidrolizatlarının fonksiyonel
gıdaların ve gıda takviyelerinin formülasyonunda kullanılabileceğini
göstermiştir.

Keywords

Soğuk pres posaları, fındık (Corylus avellana L.), tripsinoliz, ACE-inhibisyonu, bitki proteini peptitleri, ACE-inhibisyonu

PRELIMINARY INVESTIGATIONS IN VITRO ACE-INHIBITORY ACTIVITIES OF TRYPTIC PEPTIDES PRODUCED FROM COLD PRESS DEOILED HAZELNUT MEALS

Abstract

Hazelnut (Corylus
avellana L.) is a rich source of proteins which are concentrated in deoiled
meals during hazelnut oil manufacture. Here, an in vitro attempt was
made to evaluate the biological functionality of tryptic hazelnut peptides. In
our in silico investigations, a specific subset of hazelnut proteins was
predicted to demonstrate ACE-inhibitory and DPP-IV-inhibitory activities.
Consequently, hazelnut protein concentrates were produced from cold press
deoiled meals and subjected to tryptic hydrolysis (37°C). The progress of trypsinolysis
was monitored using size exclusion chromatography (SEC), fast protein liquid
chromatography (FPLC) and Raman spectroscopy. While the protein hydrolyzates
had limited ACE-inhibitory activity, after 240 min of trypsinolysis,
ACE-inhibitory activity was approximately 40% at a relatively low protein
concentration level. Although further clarifications are necessary, current
findings demonstrated hazelnut meal could be considered as a valuable source of
ACE-inhibitory peptides that can be utilized in the formulation of functional
foods and food supplements. 

Keywords

Cold press meals, plant protein peptides, common hazelnut (Corylus avellana L.), trypsinolysis, ACE-inhibition

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