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Aronia (Aronia melanocarpa) Bitkisinin Yaprak Dokusundan Katalaz Enziminin Karakterizasyonu

Aronia, dünya çapında yaygın olarak bulunan en çok antioksidan içeren bitkilerden biridir. Türkiye'de ilk kez 2012 yılında Atatürk Bahçe Kültürleri Merkez Araştırma Enstitüsü'nde Aronia yetiştiriciliğine başlanmış ve deneme alanına ağaçlandırma yapılmıştır. Antioksidanlar, oksidasyon süreçlerini bloke ederek ve çok sayıda diyet takviyesi, nutrasötik ve fonksiyonel gıda katkı maddesi tarafından sağlanan sağlığın önemine katkıda bulunarak gıdaların korunmasına yardımcı olduklarından, bu bitkilerin antioksidan kapasiteleri iyi karakterize edilmelidir. Gıdaların ve bitkisel ürünlerin antioksidan içeriğini değerlendirmek ve belirlemek için birçok yaklaşım kullanılmaktadır. Bu çalışmada aronia bitkisinin yaprak dokusundan katalaz (CAT) enzimi kısmen saflaştırılmış ve karakterizasyonu yapılmıştır. Saflaştırma işlemi, homojenat hazırlama, amonyum sülfat çökeltme ve diyalizden oluşmaktadır. Optimum iyonik kuvvet, pH, substrat konsantrasyonu ve enzim miktarı incelenmiştir. Bu değerler Aronia bitki yaprak dokusunun katalaz enzimi için sırasıyla 300 mM Tris, pH:8.0, 12 mM H2O2 ve 75 µl olarak bulunmuştur. Bu çalışma Aronia bitkisinden elde edilen antioksidan enzimin karakterizasyonu ile ilgili literatürdeki ilk çalışmadır.

Anahtar Kelimeler:

Antioksidan, Aronya, Katalaz, Karakterizasyon, Antioxidant

Characterization of Catalase Enzyme from Leaf Tissue of Aronia (Aronia melanocarpa) Plant

Aronia is among the most antioxidant containing plants which is found commonly around the world. Aronia cultivation started in Turkey for the first time in 2012 at the Atatürk Central Research Institute of Garden Cultures, and a plantation was constructed in the experimental area. Since antioxidants help to preserve food by blocking oxidation processes and contributing to the health promotion provided by numerous dietary supplements, nutraceutical and functional food additives, antioxidant capacity of these plants should be well characterized. To assess and evaluate the antioxidant content of foods and plant products, many approaches are utilized. In this study, catalase (CAT) enzyme was partially purified from aronia plant leaf tissue and characterization was carried out. Purification process consisted of homogenate preparation, ammonium sulfate precipitation and dialysis. The optimal ionic strength, pH, substrate concentration and enzyme quantity were examined. These values were found to be 300 mM Tris, pH:8.0, 12 mM H2O2 and 75 μl, respectively, for the catalase enzyme of the Aronia plant leaf tissue. This study is the first in the literature dealing with the characterization of antioxidant enzyme from Aronia plant.

Keywords:

Antioxidant, Aronia, Catalase, Characterization,

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