Characteristics and Biological Activities of Bioactive Peptides Derived from Bulgur Waste

Year 2025, Volume: 22 Issue: 1, 88 - 97

Hema Aso Rashıd , Hüseyin Bozkurt , Çiğdem Aykaç

https://doi.org/10.33462/jotaf.1404907

Abstract

Bulgur is one of the ready or semi-ready to eat cereals produced from wheat specifically Triticum durum variety. Residues of bulgur processing are known as bulgur waste that rich in some food components. Protein is one of the main components of bulgur that may remain in the wastes. This study was carried out to obtain and investigate the properties of bioactive peptides of bulgur waste proteins. Protein isolated from bulgur waste was hydrolyzed enzymatically to bioactive peptides and their potential activity against oxidation stress, microbial inhibition and hypertension control was determined. The bulgur waste proteins extracted from samples were hydrolyzed at different time intervals using pepsin, trypsin, chymotrypsin and protease under the optimum conditions of enzymes and o-phthalaldehyde (OPA) method was used to determine the degree of hydrolyses. The highest rate of hydrolysis efficiency was observed by protease as 10.08% at 240 min treatment while, the highest antioxidant capacity was measured with chymotrypsin (526.35% at 240 min) by 2,2′-azino-bis(3- ethylbenzothiazoline-6-sulphonic acid) (ABTS) and with trypsin (151.93 % at 240 min) by 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Trypsin hydrolysates showed the highest antibacterial activity against Escherichia coli whereas pepsin hydrolysates exhibited the highest activity against Staphylococcus aureus. It has been observed that trypsin, chymotrypsin and protease hydrolysates have higher antihypertensive effects than protease hydrolyzates. The highest antihypertensive effect was obtained with protein hydrolyzate obtained by hydrolysis with chymotrypsin for 180 minutes. As a result, the novel peptides indicated to offer the selected biological effects, suitable to use as a food additive for different purposes in industrial applications.

Keywords

Bulgur waste, Bioactive peptides, Antioxidant activity, Antimicrobial activity, Antihypertensive activity

Ethical Statement

There is no need to obtain permission from the ethics committee for this study.

Bulgur Atıklarından Elde Edilen Biyoaktif Peptitlerin Özellikleri ve Biyolojik Aktiviteleri

Abstract

Bulgur, buğdayın özellikle Triticum durum çeşidinden üretilen, yemeye hazır veya yemeye yarı hazır tahıllardan biridir. Bulgur işleme sırasında oluşan kalıntılar, bazı gıda bileşenleri açısından zengin bir içeriği sahip olup bulgur atığı olarak bilinmektedir. Protein, bulgur işlemi sonrası atıklarda yer alan ana bileşenlerden biridir. Bu çalışma bulgur üretimi sonrası oluşan bulgur atığı proteinlerinden biyoaktif peptitlerin elde edilmesi ve özelliklerinin araştırılması amacıyla yapılmıştır. Bulgur atıklarından izole edilen protein, enzimatik olarak biyoaktif peptitlere hidroliz edildi. Aynı zamanda bulgur atıklarından izole edilmiş ve hidroliz edilen proteinin oksidasyon stresine, mikrobiyal inhibisyona ve hipertansiyon kontrolüne karşı potansiyel aktiviteleri belirlendi. İlk olarak bulgur atığı proteinleri ekstrakte edilmiş ve ardından enzimlerin kendilerine özgü optimum koşulları altında pepsin, trypsin, kimotripsin ve proteaz kullanılarak farklı zaman aralıklarında hidrolize edilmiştir. Bulgur atığı proteinlerinin enzimatik hidroliz derecesinin belirlenmesinde o-ftalaldehit (OPA) yöntemi kullanılmıştır. En yüksek hidroliz etkinliği 240 dk muamelesinde %10,08 ile proteaz ile gözlenirken, en yüksek antioksidan kapasite 2,2'-azino-bis(3-etilbenzotiazolin-6-sülfonik asit) (ABTS) yöntemi ile kimotripsin (240 dk'da %526,35) ve 2,2-difenil-1-pikrilhidrazil (DPPH) yöntemi ile de trypsin (240 dakikada %151.93) olarak ölçülmüştür. Enzimatik hidrolizle elde edilen protein hidrolizatlarının antimikrobiyal etkisine bakıldığında, Tripsin hidrolizatları Escherichia coli'ye karşı en yüksek antibakteriyel aktiviteyi gösterirken, pepsin hidrolizatları Staphylococcus aureus'a karşı en yüksek aktiviteyi gösterdi. Tripsin, kimotripsin ve proteaz hidrolizatlarının antihipertansif etkilerinin proteaz hidrolizatlarına göre daha yüksek olduğu görülmüştür. En yüksek antihipertansif etki, kimotripsin ile 180 dakika boyunca hidroliz yoluyla elde edilen protein hidrolizatı ile elde edildi. Sonuç olarak, yeni peptitlerin, endüstriyel uygulamalarda farklı amaçlarla gıda katkı maddesi olarak kullanılmaya uygun, farklı biyoaktif özelliklere sahip, amaca yönelik seçilmiş biyolojik etkiler sunduğu belirlendi.

Keywords

Bulgur atığı, Biyoaktif peptitler, Antioksidan aktivite, Antimikrobiyal aktivite, Antihipertansif aktivite

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