SOĞUK PRES FINDIK POSALARINDAN ÜRETİLMİŞ TRİPTİK PEPTİTLERİN IN VITRO ACE İNHİBE EDİCİ AKTİVİTELERİ ÜZERİNE ÖN INCELEMELER

Fındık (Corylus avellana L.) proteince zengin bir kaynaktır ve soğuk pres fındık yağı üretimi sürecinde oluşan fındık posaları proteince de zenginleşmektedir. Bu çalışmada, triptik fındık peptitlerinin biyolojik fonksiyonlarını değerlendirmek için in vitro analizlerde bulunulmuştur. Grubumuzun önceki çalışmalarında, in silico yöntemlerle fındık peptitlerinin biyoaktivitelerini incelemek için fındık proteinlerinin spesifik bir alt kümesi incelenmiş ve ACE- ve DPP-IV-önleyici aktivitelerin varlığı öngörülmüştür. Bu bulgulara bağlı olarak, soğuk pres yönteminde ortaya çıkan fındık posalarından, fındık proteini konsantreleri üretilmiş ve bu konsantreler triptik hidrolize (37°C) tabi tutulmuştur. Tripsinoliz prosesi, boyutsal ayrım kromatografisi (SEC), hızlı protein sıvı kromatografisi (FPLC) ve Raman spektroskopisi kullanılarak takip edilmiştir. Enzimatik muamele görmemiş protein konsantrelerinin sınırlı ACE inhibe edici aktivitesi varken, 240 dakikalık tripsinolizde oluşan peptitlerin ACE-inhibitör aktivitesi, düşük protein konsantrasyonlarında dahi yaklaşık %40 düzeyinde gerçekleşmiştir. Mevcut bulgular, fındık posasının ACE-inhibitör peptitler açısından önemli bir kaynak olarak değerlendirilebileceğini ve fındık posasından hidrolizatlarının fonksiyonel gıdaların ve gıda takviyelerinin formülasyonunda kullanılabileceğini göstermiştir.

Anahtar Kelimeler:

Soğuk pres posaları, fındık (Corylus avellana L.), tripsinoliz, ACE-inhibisyonu, bitki proteini peptitleri, ACE-inhibisyonu

PRELIMINARY INVESTIGATIONS IN VITRO ACE-INHIBITORY ACTIVITIES OF TRYPTIC PEPTIDES PRODUCED FROM COLD PRESS DEOILED HAZELNUT MEALS

Hazelnut (Corylus avellana L.) is a rich source of proteins which are concentrated in deoiled meals during hazelnut oil manufacture. Here, an in vitro attempt was made to evaluate the biological functionality of tryptic hazelnut peptides. In our in silico investigations, a specific subset of hazelnut proteins was predicted to demonstrate ACE-inhibitory and DPP-IV-inhibitory activities. Consequently, hazelnut protein concentrates were produced from cold press deoiled meals and subjected to tryptic hydrolysis (37°C). The progress of trypsinolysis was monitored using size exclusion chromatography (SEC), fast protein liquid chromatography (FPLC) and Raman spectroscopy. While the protein hydrolyzates had limited ACE-inhibitory activity, after 240 min of trypsinolysis, ACE-inhibitory activity was approximately 40% at a relatively low protein concentration level. Although further clarifications are necessary, current findings demonstrated hazelnut meal could be considered as a valuable source of ACE-inhibitory peptides that can be utilized in the formulation of functional foods and food supplements.

Keywords:

Cold press meals, plant protein peptides, common hazelnut (Corylus avellana L.), trypsinolysis, ACE-inhibition,

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