بررسی اثرات ضد‌میکروبی و آنتی‌اکسیدانی مکمل غذایی تهیه شده با پروتئین‌های هیدرولیز شده شیر و وانیلین

نویسندگان
مهدی عموحیدری 1
محمدرضا احسانی 2
ایرج جوادی 3
1 دانشگاه آزاد اسلامی واحد علوم و تحقیقات تهران
2 گروه علوم و صنایع غذایی،دانشگاه آزاد اسلامی واحد علوم و تحقیقات تهران
3 گروه سم شناسی- دانشگاه آزاد اسلامی واحد شهرضا
10.52547/fsct.18.112.335
چکیده
امروزه به دلیل گسترش بیماری‌ها و عوارض ناشی از آنها و همچنین هزینه‌های بالای درمان، استفاده از غذاهای عملگر و سلامتی بخش مورد توجه دانشمندان قرار گرفته است. در این زمینه توجه به عوارضی مانند عفونت و توسعه بیماریها در اثر گسترش رادیکالهای آزاد بیشتر است. یکی از گزینه هایی که امروزه در پیشگیری، درمان و کاهش عوارض بیماری مورد توجه است پپتیدهای فعال بیولوژیکی است که از منابع گیاهی و جانوری استخراج می شود. در تحقیق حاضر پپتیدهای حاصل از هیدرولیز شیر شامل پپتیدهای بدست آمده از آب پنیر و لاکتوفرین همراه با طعم دهنده وانیلین در جهت کاهش عفونت و افزایش قدرت سیستم آنتی‌اکسیدانی در آزمایشگاه بررسی شدند. پس از آماده سازی پروتئین‌های هیدرولیز‌شده از شیر و تهیه مکمل غذایی از آن همراه با طعم‌دهنده وانیلین آزمون‌های ضد میکروبی علیه باکتری استافیلوکوکس اورئوس و اشرشیا کلی انجام شد.همچنین اثرات آنتی اکسیدانی این پپتیدها همراه با مخلوط مکمل تهیه شده از آن مورد آزمایش قرار گرفت. نتایج نشان داد که پپتیدهای حاصل از و لاکتوفرین و کنستانتره پروتئین آب‌پنیر به تنهایی و به‌صورت مخلوط دارای اثرات ضد‌میکروبی به ترتیب در غلظت های2000، 4000 و 1000 میکروگرم بر میلی‌لیتر هستند. همچنین نتایج آزمون‌های آنتی‌اکسیدانی در سیستم DPPH ،ABTS و قدرت احیا‌کنندگی، توانایی مناسب این اجزا را در غلظت 400 میلی گرم بر میلی لیتر نشان داد و در بین اجزا شرکت‌کننده در مکمل بالاترین فعالیت آنتی‌اکسیدانی به پروتئین‌های هیدرولیز‌شده آب‌پنیر اختصاص داشت. با توجه به نتایج بدست‌آمده مشخص می‌شود که پپتیدهای حاصل از شیر و وانیلین به عنوان یک مکمل موثر در جهت کاهش عوارض بیماری ها و قابل استفاده در محصولات فراسودمند است که مطالعات حیوانی و بالینی تکمیل کننده این تحقیق خواهد بود.
کلیدواژه‌ها
لاکتوفرین
کنستانتره آب پنیر
آنتی اکسیدانی
ضد میکروبی

موضوعات

عنوان مقاله English

Evaluation of antimicrobial and antioxidant effects of dietary supplements prepared with hydrolysed proteins of milk and vanillin

نویسندگان English

Mehdi Amouheydari 1
Mohammad Reza Ehsani 2
Iraj Javadi 3
1 Islamic Azad University, Science and Research Branch, Tehran
2 Food Science and Technology Department, Islamic Azad University, Science and Research Branch
3 Toxicology Depatment, Islamic Azad University, Shahrezah Branch
چکیده English

Nowadays, due to the spread of diseases and their complications as well as the high cost of treatment, the use of functional and healthy foods has been considered by the scientist. In this context, more attention is paid to complications such as infection and disease development due to the spread of free radicals. One of the options currently considered in the prevention, treatment and reduction of disease complications is biologically active peptides extracted from plant and animal sources. In the present study, peptides derived from milk hydrolysis, including peptides derived from whey and lactoferrin combined with vanillin flavors, were investigated in the laboratory to reduce infection and increase the potency of the antioxidant system. Antimicrobial tests against Staphylococcus aureus and Escherichia coli were performed after the preparation of milk hydrolyzed proteins and food supplementation with vanillin flavoring. The antioxidant effects of these peptides individually and along with a mixture of also tested. The results showed that the peptides derived from lactoferrin and whey protein concentrate alone and in combination, had antimicrobial effects at concentrations of 2000, 4000 and 1000 μg / ml, respectively. Also, the results of antioxidant tests in DPPH, ABTS and Reducting power system showed the appropriate ability of these components at 400 mg / ml concentration and the highest antioxidant activity was related to the hydrolyzed whey protein among the components participating in the supplement. Based on the results, it can be concluded that milk-derived peptides with vanillin can be used as an effective supplement to reduce the therapeutic effects in diseases, which will be complemented by animal and clinical studies.

کلیدواژه‌ها English

Lactoferrin
whey protein concentrate
Antioxidant
Antimicrobial
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