نوع مقاله : مقاله پژوهشی
نویسندگان
گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی ومنابع طبیعی گرگان، گرگان، ایران
چکیده
پپتیدهای زیستفعال در واقع بخشهای پروتئینی خاصی هستند که علاوه بر ارزش غذایی، تأثیرات مثبتی برعملکرد بدن دارند. فراصوت، بهعنوان یک فناوری سبز، و ارزان، بهطور گستردهای برای استخراج پروتئین و ترکیبات آنتیاکسیدانی استفاده میشود. تیمار با فراصوت باعث تغییر ساختار سه بعدی پروتئینها میشود. در نتیجه، ترکیبی از پیشتیمار با فراصوت و هیدرولیز آنزیمی میتواند راهی امیدوارکننده برای اصلاح عملکرد پروتئینها باشد. هدف از این پژوهش بررسی اثر زمان هیدرولیز و همچنین تأثیر پیشتیمار فراصوت بر هیدرولیز آنزیمی پروتئین قارچ دکمهای بهوسیله آنزیم پپسین جهت تولید پپتیدهای آنتیاکسیدان میباشد. جهت انجام پژوهش ابتدا قارچ به پودر تبدیل و سپس عمل هیدرولیز در زمانهای30-210 دقیقه با نسبت به آنزیم به سوبسترا 1% (وزنی/وزنی نسبت به وزن سوبسترای پروتئینی) و در دمای 40درجهسانتیگراد در چهار وضعیت بدون و با پیشتیمار فراصوت با توان 40، 70 و 100% صورت گرفت. افزایش توان تیمار فراصوت باعث افزایش قابلیت مهار رادیکالآزاد DPPH، فعالیت شلاته کنندگی یون آهن، ظرفیت آنتیاکسیدانیکل و قدرت احیاکنندگی یون آهن در زمانهای هیدرولیز کوتاهتر گردید. نتایج نشان داد، نمونههای پیشتیمار شده با فراصوت با توان 100% نسبت به نمونههای بدون پیشتیمار و پیشتیمار شده با توان40 و 70% بالاترین خاصیت آنتیاکسیدانی را دارا میباشند. بنابراین استفاده از پیشتیمار فراصوت با توان بالا موجب کوتاه نمودن زمان هیدرولیز جهت دستیابی به پپتیدهای با قابلیت آنتیاکسیدانی بالاتر و افزایش کارآیی هیدرولیز آنزیمی میگردد. براساس نتایج تیمار فراصوت با توان100% و طی زمان هیدرولیز 60 دقیقه موجب دستیابی محصولی با قابلیت آنتیاکسیدانی بالا میگردد و بهعنوان تیمارمناسب انتخاب گردید.
کلیدواژهها
موضوعات
©2023 The author(s). This is an open access article distributed under Creative Commons Attribution 4.0 International License (CC BY 4.0), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source.
- Abadía-García, L., Castaño-Tostado, E., Ozimek, L., Romero-Gómez, S., Ozuna, C., & Amaya-Llano, S.L. (2016). Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases. Innovative Food Science & Emerging Technologies, 37, 84-90. https://doi.org/10.1016/j.ifset.2016.08.010
- Aderinola, T.A., Fagbemi, T.N., Enujiugha, V.N., Alashi, A.M., & Aluko, R.E. (2019). In vitro antihypertensive and antioxidative properties of alcalase‐derived Moringa oleifera seed globulin hydrolysate and its membrane fractions. Journal of Food Processing and Preservation, 43(2), e13862. https://doi.org/10.1111/jfpp.13862
- Bhat, Z.F., Kumar, S., & Bhat, H.F. (2015). Bioactive peptides of animal origin: a review. Journal of Food Science and Technology, 52(9), 5377-5392. https://doi.org/10.1007/s13197-015-1731-5
- Bougatef, A., Hajji, M., Balti, R., Lassoued, I., Triki-Ellouz, Y., & Nasri, M. (2009). Antioxidant and free radical-scavenging activities of smooth hound (Mustelus mustelus) muscle protein hydrolysates obtained by gastrointestinal proteases. Food Chemistry, 114(4), 1198-1205. https://doi.org/10.1016/j.foodchem.2008.10.075
- Chen, L., Chen, J., Ren, J., & Zhao, M. (2011). Effects of ultrasound pretreatment on the enzymatic hydrolysis of soy protein isolates and on the emulsifying properties of hydrolysates. Journal of Agricultural and Food Chemistry, 59(6), 2600-2609. https://doi.org/10.1021/jf103771x
- Chi, C.F., Hu, F.Y., Wang, B., Li, T., & Ding, G.F. (2015). Antioxidant and anticancer peptides from the protein hydrolysate of blood clam (Tegillarca granosa) muscle. Journal of Functional Foods, 15, 301-313. https://doi.org/10.1016/j.jff.2015.03.045
- Dasgupta, N., & De, B. (2007). Antioxidant activity of some leafy vegetables of India: A comparative study. Food Chemistry, 101(2), 471-474. https://doi.org/10.1016/j.foodchem.2006.02.003
- Ding, Q., Zhang, T., Niu, S., Cao, F., Wu-Chen, R.A., Luo, L., & Ma, H. (2018). Impact of ultrasound pretreatment on hydrolysate and digestion products of grape seed protein. Ultrasonics Sonochemistry, 42, 704-713. https://doi.org/10.1016/j.ultsonch.2017.11.027
- FitzGerald, R.J., & Meisel, H. (2000). Milk protein-derived peptide inhibitors of angiotensin-I-converting enzyme. British Journal of Nutrition, 84(S1), 33-37. https://doi.org/10.1017/S0007114500002221
- Guerra-Almonacid, C.M., Torruco-Uco, J.G., Murillo-Arango, W., Méndez-Arteaga, J.J., & Rodríguez-Miranda, J. (2019). Effect of ultrasound pretreatment on the antioxidant capacity and antihypertensive activity of bioactive peptides obtained from the protein hydrolysates of Erythrina edulis. Emirates Journal of Food and Agriculture, 288-296. https://doi.org/10.1016/j.ultsonch.2019.104787
- He, J. Z., Ru, Q.M., Dong, D.D., & Sun, P.L. (2012). Chemical characteristics and antioxidant properties of crude water soluble polysaccharides from four common edible mushrooms. Molecules, 17(4), 4373-4387. https://doi.org/10.3390/molecules17044373
- Horwitz, W., Chichilo, P., & Reynolds, H. (1970). Official methods of analysis of the Association of Official Analytical Chemists. Official Methods of Analysis of the Association of Official Analytical Chemists.
- Jamdar, S.N., Rajalakshmi, V., Pednekar, M.D., Juan, F., Yardi, V., & Sharma, A.(2010). Influence of degree of hydrolysis on functional properties, antioxidant activity and ACE inhibitory activity of peanut protein hydrolysate. Food Chemistry, 121(1), 178-184. https://doi.org/10.1016/j.foodchem.2009.12.027
- Je, J.Y., Lee, K.H., Lee, M.H., & Ahn, C.B. (2009). Antioxidant and antihypertensive protein hydrolysates produced from tuna liver by enzymatic hydrolysis. Food Research International, 42(9), 1266-1272. https://doi.org/10.1016/j.foodres.2009.06.013
- Kadam, S.U., Tiwari, B.K., Álvarez, C., & O'Donnell, C.P. (2015). Ultrasound applications for the extraction, identification and delivery of food proteins and bioactive peptides. Trends in Food Science & Technology, 46(1), 60-67. https://doi.org/10.1016/j.tifs.2015.07.012
- Klompong, V., Benjakul, S., Kantachote, D., & Shahidi, F. (2007). Antioxidative activity and functional properties of protein hydrolysate of yellow stripe trevally (Selaroides leptolepis) as influenced by the degree of hydrolysis and enzyme type. Food Chemistry, 102(4), 1317-1327. https://doi.org/10.1016/j.foodchem.2006.07.016
- Lavi, I., Nimri, L., Levinson, D., Peri, I., Hadar, Y., & Schwartz, B. (2012). Glucans from the edible mushroom Pleurotus pulmonarius inhibit colitis-associated colon carcinogenesis in mice. Journal of Gastroenterology, 47(5), 504-518. https://doi.org/10.1007/s00535-011-0514-7
- Li, X.R., Chi, C.F., Li, L., & Wang, B. (2017). Purification and identification of antioxidant peptides from protein hydrolysate of scalloped hammerhead (Sphyrna lewini) cartilage. Marine Drugs, 15(3), 61. https://doi.org/10.3390/md15030061
- Liang, Q., Ren, X., Ma, H., Li, S., Xu, K., & Oladejo, A.O. (2017). Effect of low-frequency ultrasonic-assisted enzymolysis on the physicochemical and antioxidant properties of corn protein hydrolysates. Journal of Food Quality, 2017. https://doi.org/10.1155/2017/2784146
- Matmaroh, K., Benjakul, S., Prodpran, T., Encarnacion, A.B., & Kishimura, H. (2011). Characteristics of acid soluble collagen and pepsin soluble collagen from scale of spotted golden goatfish (Parupeneus heptacanthus). Food Chemistry, 129(3), 1179-1186. https://doi.org/10.1016/j.foodchem.2011.05.099
- Meshginfar, N., Sadeghi, M.A., Ziaiifar, A.M., Ghorbani, M., & Kashaninejad, M. (2014). Optimization of the production of protein hydrolysates from meat industry by products by response surface methodology. Journal of Food Research, 24(2), 215-225.
- Nourmohammadi, E., Sadeghi Mahoonak, A., Ghorbani, M., Alami, M., & Sadeghi, M. (2017). The optimization of the production of anti-oxidative peptides from enzymatic hydrolysis of Pumpkin seed protein. Iranian Food Science and Technology Research Journal, 13(1), 14-26. https://doi.org/22067/ifstrj.v1395i0.45423
- Nadeem, M., Ubaid, N., Qureshi, T.M., Munir, M., & Mehmood, A. (2018). Effect of ultrasound and chemical treatment on total phenol, flavonoids and antioxidant properties on carrot-grape juice blend during storage. Ultrasonics Sonochemistry, 45, 1-6. https://doi.org/10.1016/j.ultsonch.2018.02.034
- Paisansak, S., Sangtanoo, P., Srimongkol, P., Saisavoey, T., Reamtong, O., Choowongkomon, K., & Karnchanata, A. (2020). Angiotensin-I converting enzyme inhibitory peptide derived from the shiitake mushroom (Lentinula edodes). Journal Food Science and Technology, 58(1), 85–97. https://doi.org/ 10.1007/s13197-020-04517-z
- Pan, X., Zhao, Y.Q., Hu, F.Y., & Wang, B. (2016). Preparation and identification of antioxidant peptides from protein hydrolysate of skate (Raja porosa) cartilage. Journal of Functional Foods, 25, 220-230. https://doi.org/10.1016/j.jff.2016.06.008
- Sun, Q., Shen, H., & Luo, Y. (2011). Antioxidant activity of hydrolysates and peptide fractions derived from porcine hemoglobin. Journal of Food Science and Technology, 21, 6646-6652. https://doi.org/10.1007/s13197-010-0115-0
- Vioque, J., Clemente, A., Pedroche, J., Yust, M.D.M., & Millán, F. (2001). Obtención y aplicaciones de hidrolizados proteicos. Grasas y Aceites, 52(2), 132-136. https://doi.org/3989/gya.2001.v52.i2.385
- Wali, A., Ma, H., Shahnawaz, M., Hayat, K., Xiaong, J., & Jing, L. (2017). Impact of power ultrasound on antihypertensive activity, functional properties, and thermal stability of rapeseed protein hydrolysates. Journal of Chemistry, 2017. https://doi.org/10.1155/2017/4373859
- Walters, M.E. (2019). Effects of Ultrasonication on the Antioxidant and Anti-diabetic Properties of Hydrolyzed Oat Proteins(Doctoral dissertation, Carleton University). https://doi.org/10.22215/etd/2019-13844
- Wen, C., Zhang, J., Zhang, H., Dzah, C. S., Zandile, M., Duan, Y., et al. (2018a). Advances in ultrasound assisted extraction of bioactive compounds from cash crops-A review. Ultrasonics Sonochemistry, 48, 538–549. https://doi.org/10.1016/j.ultsonch.2018.07.018
- Yang, X., Li, Y., Li, S., Oladejo, A. O., Wang, Y., Huang, S., ... & Ye, X. (2017). Effects of low power density multi-frequency ultrasound pretreatment on the enzymolysis and the structure characterization of defatted wheat germ protein. Ultrasonics Sonochemistry, 38, 410-420. https://doi.org/10.1016/j.ultsonch.2017.03.001
- Yu, L., Sun, J., Liu, S., Bi, J., Zhang, C., & Yang, Q. (2012). Ultrasonic-assisted enzymolysis to improve the antioxidant activities of peanut (Arachin conarachin) antioxidant hydrolysate. International Journal of Molecular Sciences, 13(7), 9051-9068. https://doi.org/10.3390/ijms13079051
- Zhang, Y., Ma, L., Cai, L., Liu, Y., & Li, J. (2017). Effect of combined ultrasonic and alkali pretreatment on enzymatic preparation of angiotensin converting enzyme (ACE) inhibitory peptides from native collagenous materials. Ultrasonics Sonochemistry, 36, 88-94. https://doi.org/10.1016/j.ultsonch.2016.11.008
- Zhou, C., Hu, J., Yu, X., Yagoub, A.E.A., Zhang, Y., Ma, H., ... & Otu, P.N.Y. (2017). Heat and/or ultrasound pretreatments motivated enzymolysis of corn gluten meal: Hydrolysis kinetics and protein structure. LWT, 77, 488-496. https://doi.org/10.1016/j.lwt.2016.06.048
- Zhu, K.X., Su, C.Y., Guo, X.N., Peng, W., & Zhou, H.M. (2011). Influence of ultrasound during wheat gluten hydrolysis on the antioxidant activities of the resulting hydrolysate. International Journal of Food Science & Technology, 46(5), 1053-1059. https://doi.org/10.1111/j.1365-2621.2011.02585.x
- Zhu, L., Chen, J., Tang, X., & Xiong, Y.L. (2008). Reducing, radical scavenging, and chelation properties of in vitro digests of alcalase-treated zein hydrolysate. Journal of Agricultural and Food Chemistry, 56(8), 2714-2721. https://doi.org/10.1021/jf703697e
- Zou, Y., Yang, H., Li, P.P., Zhang, M. H., Zhang, X.X., Xu, W.M., & Wang, D.Y. (2019). Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein. Poultry Science, 98(4), 1925-1933. https://doi.org/10.3382/ps/pey502
ارسال نظر در مورد این مقاله