Biochemical and Antimicrobial Properties of Alburnus tarichi Roe Protein Hydrolysate

Öz

The protein hydrolysates with antioxidant and antimicrobial potential have become a theme of great interest for pharmaceutical, nutraceuticals, as well as food processing and preservation indus-tries. On the other hand, chemical composition of fish protein hydrolysates is significant in nutri-tion perspective of human health. Hence, in the present study proximate and amino acid composi-tions, antioxidant and antimicrobial activities of Alburnus tarichi roe protein hydrolysate was esti-mated. Protein, lipid, moisture, and ash content were found to be 87.24±0.1, 0.72±0.04, 8.79±0.3, and 7.01±0.09%, respectively. Glutamic acid, aspartic acid, lysine, leucine and alanine were found to be the most dominant amino acids, whereas, cysteine was found to be the lowest amino acid in roe protein hydrolysate. The IC50 value of roe protein hydrolysate for DPPH radical and hydroxyl-radical scavenging activities were 54.33 μg/mL and 77.02 μg/mL, respectively. The reducing power of A. tarichi roe protein hydrolysate was analyzed, the optical density values of roe protein hydroly-sate and gallic acid at 700 nm were 0.45±0.03 and 1.14±0.09, respectively. Roe protein hydrolysate had shown maximum zone of inhibition against Klebsiella pneumoniae (11.1±0.30 mm) followed by Salmonella enterica (10.7±0.46 mm), Proteus mirabilis (10.1±0.35 mm) and Candida albicans (8.7±0.34 mm). The results demonstrated the importance of amino acid composition in determin-ing the bioactive potential of the peptides. The results showed that roe protein hydrolysates of A. tarichi was proved to show good effect on antioxidant and antimicrobial activities and can be used a source for nutraceuticals and pharmaceuticals.

Anahtar Kelimeler

• Alburnus tarichi
• Roe protein
• Protein hydrolysate
• Biochemical properties
• Antimicrobial activity

Kaynakça

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