Characterization of Peroxidase from Pepper (Capsicum annuum L. cv. Sera Demre 8) Seeds

Öz

Peroxidases are effectively utilised in various industrial and biochemical applications for different purposes. Therefore, the purification and characterisation of this enzyme from new sources is of interest. Pepper seeds, which are an inexpensive, environmentally friendly, and readily accessible plant material, constitute a suitable source for peroxidase. In this study, peroxidase was isolated from pepper (Capsicum annuum L. cv. Sera Demre 8) seeds and characterised. The optimum pH and temperature of the enzyme have been calculated as 7.0 and 30 °C, respectively. The Km and Vmax values were calculated as 1.29 mM and 0.249 EU/mL•min for guaiacol, and 0.88 mM and 0.287 EU/mL•min for H2O2, respectively. The pH stability of the enzyme was assessed by incubating it at +4 °C for up to 72 hours at pH 6.0, 7.0, 8.0 and 9.0, and activity measurements were taken every 24 hours. After 72 hours, the enzyme retained 81.59%, 71.77%, 73.31%, and 74.00% of its initial activity at pH 6.0, 7.0, 8.0, and 9.0, respectively. These results indicate that the enzyme exhibits stability across the tested pH range, suggesting its potential suitability for applications under varying pH conditions. When the thermal stability of the enzyme was examined, it was observed that enzyme activity was maintained at various rates above 80% after 30 and 60 minutes of incubation at 20 °C, 30 °C and 40 °C. Enzyme activity was gradually lost as the temperature increased. The results obtained indicate that pepper seeds have the potential to be used as a new peroxidase source in various industrial applications.

Anahtar Kelimeler

• Peroxidase
• Characterization
• Pepper (Capsicum annuum L. cv. Sera Demre 8) seed

Etik Beyan

Ethical approval: Not applicable.

Biber (Capsicum annuum L. cv. Sera Demre 8) Tohumlarından Peroksidazın Karakterizasyonu

Öz

Peroksidazlar, çeşitli endüstriyel ve biyokimyasal uygulamalarda farklı amaçlarla etkin bir şekilde kullanılmaktadır. Bu nedenle, bu enzimin yeni kaynaklardan saflaştırılması ve karakterizasyonu ilgi çekicidir. Ucuz, çevre dostu ve kolayca erişilebilir bir bitki materyali olan biber tohumları, peroksidaz için uygun bir kaynak oluşturmaktadır.Bu çalışmada peroksidaz biber (Capsicum annuum L. cv. Sera Demre 8) tohumlarından izole edilmiş ve karakterizasyon işlemeleri gerçekleştirilmiştir. Enzimin optimum pH ve sıcaklığı sırasıyla 7,0 ve 30 ℃ olarak hesaplanmıştır. Guaiacol için Km ve Vmax değerleri sırasıyla 1,29 mM ve 0,249 EU/mL•dk, H2O2 için ise 0,88 mM ve 0,287 EU/mL•dk olarak hesaplanmıştır. Enzimin pH kararlılığı, 72 saate kadar pH 6,0, 7,0, 8,0 ve 9,0'da +4 °C'de inkübe edilerek değerlendirildi ve aktivite ölçümleri her 24 saatte bir alındı. 72 saat sonra, enzim pH 6,0, 7,0, 8,0 ve 9,0 değerlerinde başlangıç aktivitesinin sırasıyla %81,59, %71,77, %73,31 ve %74,00'ını korumuştur. Bu sonuçlar, enzimin test edilen pH aralığında kararlılık gösterdiğini ve değişken pH koşulları altındaki uygulamalar için potansiyel uygunluğunu göstermektedir.Enzimin ısıl kararlılığı incelendiğinde, 20 °C, 30 °C ve 40 °C'de 30 ve 60 dakikalık inkübasyondan sonra enzim aktivitesinin çeşitli oranlarda %80'in üzerinde korunduğu gözlenmiştir. Sıcaklık yükseldikçe enzim aktivitesini kademeli olarak kaybetmiştir. Elde edilen sonuçlar, biber tohumunun farklı endüstriyel uygulamalarda yeni peroksidaz kaynağı olarak kullanılma potansiyeline sahip olduğunu göstermektedir.

Anahtar Kelimeler

• Peroksidaz
• Karakterizasyon
• Biber (Capsicum annuum L. cv. Sera Demre 8) tohumu

Etik Beyan

Etik Kurul Onayı gerekmemektedir.

Kaynakça

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