Fındık protein hidrolizatlarının antioksidatif aktivitelerinin in silico analiz teknikleri ile öngörülmesi

Year 2019, , 345 - 353, 19.09.2019

İbrahim Gülseren

https://doi.org/10.29050/harranziraat.470105

Abstract

Günümüzde biyoaktif peptitlerin üretimi ve analizi ile ilgili olarak birçok çalışma yapılmaktadır. Bu çalışmada, in silico yöntemler kullanılarak 3 gastrointestinal (Gİ) ve 3 Gİ olmayan enzim muamelesi ile hazırlanması muhtemel fındık (Corylus avellana L.) peptitlerinin antioksidatif davranışları değerlendirilmiştir. 10 Mart 2017 itibariyle, UniProt veri tabanında 469 fındık proteini listelenmiştir. Bu çalışmada, söz konusu proteinlerin bir alt kümesi (23 ribozomal protein) incelenmiştir ve in silico proteoliz yöntemleri ile antioksidatif peptitlerin üretimi için gastrointestinal (Gİ) proteazların (tripsin, pepsin, kimotripsin) etkinliği; termolisin, papain ve bromelain gibi Gİ olmayan proteazlarla karşılaştırılmıştır. Elde edilen muhtemel antioksidatif peptit dizilimleri ve bunların sayıları her bir proteaz için belirlenmiştir. Birçok durumda, Gİ proteazlarının antioksidatif peptitlerin üretiminde Gİ olmayan proteazlara oranla daha az etkili olduğu gösterilmiştir. Özellikle termolisin veya papain kullanımı ile elde edilmesi olası peptitlerin antioksidatif özelliği Gİ proteazlara baskındır. Örneğin söz konusu 23 proteinden termolisin kullanımı ile 37 antioksidatif peptit oluşurken tripsin ile toplam 10 antioksidatif peptit oluşması beklenmektedir. 23 protein ve 6 proteaz göz önüne alınarak yürütülen 138 analizin 44 tanesinde (incelenen bütün durumların yaklaşık %32’sinde) antioksidatif peptitlerin oluşma olasılığı saptanmıştır. Mevcut bulgulara dayanarak, fındık proteinlerinin antioksidatif peptitlerin üretimi için değerli bir kaynak olarak kabul edilmesi mümkün görünmektedir.

Keywords

Bitki proteini peptidleri, Fındık (Corylus avellana L.), Ribozomal proteinler, In silico proteoliz

Antioxidative activities of hazelnut protein hydrolyzates as predicted by in silico analysis techniques

Abstract

Recently, a variety of studies have been carried out on the production and analysis of bioactive peptides. Here, based on in silico methods, antioxidative behavior of hazelnut (Corylus avellana L.) peptides, which could be prepared by enzymatic treatments with 3 gastrointestinal (GI) and 3 non-GI enzymes were evaluated. On 10/03/2017, UniProt database listed 469 hazelnut proteins. In the current study, a subset (23 ribosomal proteins) of these proteins were examined and the activity of the GI proteases (trypsin, pepsin, chymotrypsin) for the production of antioxidative peptides were compared to non-GI proteases (thermolysin, papain and bromelain). Firstly, potential antioxidative peptide sequences were determined. GI proteases were less effective compared to non-GI proteases in the manufacture of antioxidative peptides. Antioxidative property of peptides, which were obtained by thermolysin or papain treatments, were significantly higher compared to GI proteases. When all 23 proteins were treated 37 antioxidative peptides were formed by thermolysin, while 10 antioxidative peptides were predicted for trypsin. Of the 138 cases studied (23 proteins x 6 proteases), 44 antioxidative peptides were detected (i.e., 1 peptide in approx. 32% of all cases). Based on current findings, hazelnut proteins can be considered a valuable resource for antioxidative peptide manufacture.

Keywords

Plant protein peptides, Common hazelnut (Corylus avellana L.), Ribosomal proteins, In silico proteolysis.

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