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

Yıl 2019, , 309 - 317, 15.04.2019

İbrahim Gülseren , Bilal Çakır

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

Cited By: 3

Öz

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.

Anahtar Kelimeler

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

Öz

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. 

Anahtar Kelimeler

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

Kaynakça

• Agyei, D., Danquah, M.K. (2011). Industrial-scale manufacturing of pharmaceutical-grade bioactive peptides. Biotechnology Advances, 29(3): 272-277.
• Alasalvar, C., Amaral, J.S., Shadidi, F. (2006). Functional lipid characteristics of Turkish Tombul hazelnut (Corylus avellana L.). Journal of Agricultural and Food Chemistry, 54: 10177-83.
• Alasalvar, C., Amaral, J.S., Satır, G., Shadidi, F. (2009). Lipid characteristics and essential minerals of native Turkish hazelnut varieties (Corylus avellana L.). Food Chemistry, 113: 919-925.
• Alphan, E., Pala, M., Açkurt, F., Yilmaz, T. (1996). Nutritional composition of hazelnuts and its effects on glucose and lipid metabolism. In: IV International Symposium on Hazelnut 445, 305-310, Ordu, Turkey.
• Anon. 2015. Mortality rate statistics, (2014) (in Turkish). http://www.tuik.gov.tr/PreHaberBultenleri.do?id=18855. Accessed on: August 2nd, 2017.
• Aydemir, L.Y., Gökbulut, A.A., Baran, Y., Yemenicioğlu, A. (2014). Bioactive, functional and edible film-forming properties of isolated hazelnut (Corylus avellana L.) meal proteins. Food Hydrocolloids, 36: 130-142.
• Boye, J.I., Aksay, S., Roufik, S., Ribereau, S., Mondor, M., Farnworth, E., Rjamohamed, S.H. (2010). Comparison of the functional properties of pea, chickpea and lentil protein concentrates processed using ultrafiltration and isoelectric precipitation techniques. Food Research International, 43(2): 537-546.
• Day, L. (2013). Proteins from land plants–potential resources for human nutrition and food security. Trends in Food Science & Technology, 32(1): 25-42.
• Dogan, A., Siyakus, G., Severcan, F. (2007). FTIR spectroscopic characterization of irradiated hazelnut (Corylus avellana L.). Food Chemistry, 100: 1106-14.
• Erdmann, K., Cheung, B.W., Schröder, H. (2008). The possible roles of food-derived bioactive peptides in reducing the risk of cardiovascular disease. Journal of Nutritional Biochemistry, 19(10): 643-654.
• Flinterman, A.E., Akkerdaas, J.H., Knulst, A.C., Van Ree, R., Pasmans, S.G. (2008). Hazelnut allergy: from pollen-associated mild allergy to severe anaphylactic reactions. Current Opinion in Allergy & Clinical Immunology, 8(3): 261-265.
• Gülseren, İ. (2018). In silico methods to identify ACE and DPP-IV inhibitory activities of ribosomal hazelnut proteins. Journal of Food Measurement and Characterization, 12(4): 2607-14.
• Gülseren, İ., Corredig, M. (2013). Storage stability and physical characteristics of tea polyphenol bearing nanoliposomes prepared with milk fat globule membrane phospholipids. Journal of Agricultural and Food Chemistry, 61(13): 3242-51.
• Hartmann, R., Meisel, H. (2007). Food-derived peptides with biological activity: from research to food applications. Current Opinion in Biotechnology, 18(2): 163-169.
• Li, G., Liu, H., Shi, Y., Le, G. (2005). Direct spectrophotometric measurement of angiotensin-I-converting enzyme inhibitory activity for screening bioactive peptides. Journal of Pharmaceutical and Biomedical Analysis, 37: 219-224.
• Miraliakbari, H., Shahidi, F. (2008). Antioxidant activity of minor components of tree nut oils. Food Chemistry, 111(2): 421-427.
• Ortolani, C., Ballmer-Weber, B.K., Hansen, K.S., Ispano, M., Wüthrich, B., Bindslev-Jensen, C., et al. (2000). Hazelnut allergy: a double-blind, placebo-controlled food challenge multicenter study. Journal of Allergy and Clinical Immunology, 105(3): 577-581.
• Ozdemir, F., Akinci, İ. (2004). Physical and nutritional properties of four major commercial Turkish hazelnut species. Journal of Food Engineering, 63: 341-347.
• Parcerisa, J., Richardson, D.G., Magdalena, R., Codony, R., Boatella, J. (1997). Fatty acid distribution in polar and nonpolar lipid classes of hazelnut oil (Corylus avellana L.). Journal of Agricultural and Food Chemistry, 45: 3887-90.
• Sheih, I.C., Fang, T.J., Wu, T.K. (2009). Isolation and characterisation of a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from the algae protein waste. Food Chemistry, 115(1): 279-284.
• Tatar, F., Tunç, M.T., Kahyaoglu, T. (2015). Turkish Tombul hazelnut (Corylus avellana L.) protein concentrates: functional and rheological properties. Journal of Food Science & Technology, 52(2): 1024-31.
• Vermeirssen, V., Van Camp, J., Verstraete, W. (2004). Bioavailability of angiotensin I converting enzyme inhibitory peptides. British Journal of Nutrition, 92: 357-366.
• Vieths, S., Reindl, J., Müller, U., Hoffmann, A., Haustein, D. (1999). Digestibility of peanut and hazelnut allergens investigated by a simple in vitro procedure. European Food Research & Technology, 209(6): 379-388.