Peynirlerde Bulunan Kan Basıncını Düşürücü Biyoaktif Peptitler

Süt proteinlerinin bazı proteolitik enzimler vasıtasıyla parçalanması sonucunda kardiyovasküler hastalıklar, obezite, tip II diyabet, hipertansiyon ve alerji gibi metabolik hastalıkları iyileştirici özelliklere sahip biyolojik olarak aktif peptitler ortaya çıkmaktadır. Gıdaların protein dizisi içerisinde inaktif olan ancak proteinlerin hidrolizi ile ortaya çıktığında insan sağlığı açısından değişik biyolojik fonksiyonlara sahip olabilen ve genellikle 3-20 aminoasitten oluşan peptit üniteleri "biyoaktif peptit" olarak tanımlanmaktadır. En yaygın olarak süt proteinlerinden izole edilen biyoaktif peptitler enzimatik hidrolizle, fermantasyon ve olgunlaştırma sürecinde starter kültürlerce veya süt ürünlerinin tüketimi sonrasında gastrointestinal sistemde sindirim enzimleri tarafından üretilebilmektedirler. Literatürde, peynirlerden izole edilen biyoaktif peptitlerin anjiyotensin dönüştürücü enzim (ACE) inhibitörü etkisi gösterebildiği ve bu peptitlerin insanlarda kan basıncını düşürücü (antihipertansif) etki gösterebileceği rapor edilmiştir. Söz konusu biyolojik etkiye sahip biyoaktif peptitlerin oluşumu ve konsantrasyonu, peynirin çeşidine, üretimde kullanılan starter ve/veya destek kültürlere ve olgunlaşma koşullarına bağlı olarak değişebilmektedir. Bu derlemede biyoaktif peptitlerin üretimine değinilerek farklı peynir çeşitlerinde bulunan antihipertansif etkili peptitler hakkında bilgi verilmesi amaçlanmıştır.

Antihypertensive Bioactive Peptides in Cheeses

Biologically active peptides with positive healing effects on metabolic diseases such as cardiovascular diseases, obesity, type II diabetes, hypertension and allergic reactions can form by the hydrolysis of proteins with some proteolytic enzymes. "Bioactive peptides" can be defined as peptide units consisting of usually 3-20 amino acids that are inactive in their protein sequence but may have different biological functions for human health upon the formation by the hydrolysis of proteins. The most common bioactive peptides are isolated from milk proteins and they are produced by enzymatic hydrolysis or starter cultures during fermentation and ripening or by digestive enzymes in the gastrointestinal tract upon the consumption of dairy products. In the literature, cheese consumption has been shown to have a angiotensin converting enzyme (ACE) inhibitory activity and isolated bioactive peptides have been reported to possess potential antihypertensive effect on human health. Formation and concentration of bioactive peptides with biological functions in cheeses depend on the type of cheese, the starter and/or adjunct cultures and ripening conditions used in the production. In this study, the production of bioactive peptides and bioactive peptides with an antihypertensive effect in different cheeses were reviewed.

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