Neslihan TURAN, Muhammed DURAK

4613

Peynirlerde Bulunan Biyoaktif Peptitler

Öz Süt proteinleri çeşitli besinsel, fonksiyonel ve biyolojik fonksiyonlara sahiptir. Pek çok süt proteini, spesifik biyoaktiviteler gösteren peptitlerin kaynaklarıdır. Süt proteinlerinin birincil yapıları içinde gizli olan biyoaktif peptitler, ana protein dizilimi içinde inaktiftir. Proteolitik enzimlerin hidrolizi, proteolitik starter kültürlerle fermantasyon ve gastrointestinal sindirim sonucu ana protein yapısından salınırlar ve çeşitli biyolojik aktiviteler sergilerler. Bu biyoaktiviteler arasında; anjiotensin dönüştürücü enzim (ACE) inhibitör, opioid, mineral bağlama, antioksidan, antibakteriyel ve antikarsinojen gibi etkiler yer almaktadır. Sağlıklı bir diyetin önemli bir bileşeni olan peynirler, tüketiciler tarafından beğenilen duyusal özellikleri ve yüksek seviyedeki tüketimleri ile biyoaktif peptitlerin alımı için en popüler gıdalardır. Farklı ve karmaşık üretim yöntemleri ile üretilen peynirler, son ürünün tat, koku ve tekstür gibi özelliklerini etkileyen pek çok peptit içermektedir. Bu çalışmada, peynirlerde bulunan biyoaktif peptitlerle ilgili çalışmalar hakkında bilgi verilmiştir. Abstract Milk proteins exert various nutritional, functional and biological functions. Many milk proteins are sources of peptides possess specific bioactivities. Bioactive peptides, which are hidden in the primary structures of milk proteins, are inactive in the main protein sequence and are released by hydrolysis of proteolytic enzymes, fermentation with proteolytic starter cultures and gastrointestinal digestion. These bioactivities include; ACE inhibitor, opioid, mineral binding, antioxidant, antibacterial and anticancer effects. Cheeses, as a part of healthy diet, are the most popular foods for the intake of bioactive peptides with their pleasant sensory properties and high consumption. Cheeses contain numerous peptides which affect the taste, odor and texture properties of the final product due to the variety and complexity of the production methods. In this work, studies on bioactive peptides in cheeses were rewieved.
Anahtar Kelimeler:

Biyoaktif Peptitler, Peynir, Proteoliz, ACE İnhibitör Etki, Antioksidan Etki

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Gıda ve Yem Bilimi Teknolojisi Dergisi-Cover
  • ISSN: 1303-3107
  • Yayın Aralığı: Yılda 2 Sayı
  • Başlangıç: 2015
  • Yayıncı: Bursa Gıda ve Yem Kontrol Merkez Araştırma Enstitüsü
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