بررسی فعالیت آنتی اکسیدانی پروتئین هیدرولیز شده کنجاله کنجد تولیدی با تخمیر توسط گونه های باسیلوس

نویسندگان
پریسا راعی
مرتضی خمیری
علیرضا صادقی ماهونک
علی مویدی
محبوبه کشیری
گروه علوم و صنایع غذایی، دانشگاه علوم کشاورزی و منابع طبیعی گرگان
10.22034/FSCT.21.156.80
چکیده
پروتئین هیدرولیز شده منبع ارزشمندی از پپتیدهای زیست فعال است. تولید پروتئین هیدرولیز شده از طریق فرآیند تخمیر یک رویکرد سازگار با محیط زیست است که در اغلب موارد نسبت به هیدرولیز آنزیمی و شیمیایی ترجیح داده می­شود. . در این پژوهش از 4 گونهBacillus pumilus PTCC 1319 ، Bacillus coagulans IBRC 10807، PTCC 1595 Bacillus licheniformis و PTCC 1156 Bacillus subtilis جهت هیدرولیز پروتئین کنجاله کنجد استفاده شد. آزمون­های مورد بررسی شامل اندازه­گیری غلظت پپتید­ها با روش OPA، اندازه­گیری فعالیت آنتی­اکسیدانی شامل مهار رادیکال آزاد DPPH، قدرت احیاء کنندگی یون آهن، فعالیت آنتی­اکسیدانی کل و قدرت شلاته کنندگی یون آهن بود. غلظت پپتیدها پس از مدت زمان 24 ساعت برای 4 گونهBacillus اندازه­گیری شد. کمترین غلظت پپتید (mg/mL 656/0) مربوط به تیمار تخمیر شده با B. licheniformis و بیشترین مقدار (mg/mL 38/1) مربوط به تیمار هیدرولیز شده با B. subtilisبود؛ بطوری­که بین همه تیمارها اختلاف معنی­داری )05/0 (p<مشاهده شد. نتایج درصد مهار رادیکال آزاد DPPH نشان داد که بیشترین درصد مهار (6/76%) مربوط به نمونه هیدرولیز شده توسط Bacillus coagulans و کمترین مقدار (36/57%) مربوط به تیمار هیدرولیز شده با B. licheniformis بود به طوری­که بین تیمارها اختلاف معنی­داری )05/0 (p<مشاهده شد. نمونه تخمیر شده با Bacillus pumilus قدرت احیاء کنندگی بیشتری (992/0 جذب در 700 نانومتر) نشان داند. همچنین بین تیمارها اختلاف معنی­داری )05/0 (p<مشاهده شد. بیشترین درصد شلاته کنندگی یون آهن (6/85%) در نمونه تخمیر شده با B. subtilis مشاهده شد. فعالیت آنتی­اکسیدانی کل نشان داد که پروتئین هیدرولیز شده حاصل از تخمیر توسط Bacillus coagulans دارای بیشترین مقدار جذب در 695 نانومتر می­باشد و بین تیمارها اختلاف معنی­داری )05/0 (p< مشاهده شد. بطور کلی تخمیر پروتئین کنجد توسط گونه­های Bacillus‌ منجر به تولید پروتئین­های هیدرولیز شده با فعالیت آنتی­اکسیدانی بالایی شد که می­تواند به عنوان منبعی بالقوه در فرمولاسیون مواد غذایی مورد استفاده قرار گیرد.
کلیدواژه‌ها
باسیلوس
تخمیر
پروتئین هیدرولیز شده کنجاله کنجد
آنتی‌اکسیدان

موضوعات

عنوان مقاله English

Antioxidant activity of sesame meal protein hydrolysate produced with fermentation by Bacillus species

نویسندگان English

Parisa Raei
Morteza Khomeiri
Alireza Sadeghi Mahoonak
Ali Moayedi
Mahboobeh Kashiri
Department of Food Science & Technology,Gorgan University of Agricultural Sciences & Natural Resources,
چکیده English

Protein hydrolysate is a valuable source of bioactive peptides. The production of protein hydrolysate through fermentation is an environmentally friendly approach preferred over enzymatic and chemical hydrolysis in most cases. This research employed Bacillus species, including Bacillus pumilus, Bacillus coagulans, Bacillus licheniformis, and Bacillus subtilis, to hydrolyze sesame meal protein. The investigated tests included measuring the concentration of peptides by the OPA method, DPPH radical inhibition, and iron ion reducing power, total antioxidant activity, and iron ion chelating activity. The concentration of peptides was evaluated after 24 h for Bacillus species. The lowest peptide concentration (0.656 mg/mL) was associated with the fermented treatment by B. licheniformis, while the highest value (1.38 mg/mL) was observed for the hydrolyzed treatment with B. subtilis. A significant difference (p<0.05) was observed among all the treatments. Results of DPPH radical inhibition showed the highest inhibition was associated with the samples hydrolyzed by B. coagulans (76.6%), and the lowest value was attributed to the hydrolysate by B. licheniformis (57.36%). The sample fermented with B. pumilus exhibited higher reducing power (0.992 absorbance at 700 nm) with a significant difference (p<0.05) observed between the treatments. The highest chelating activity (85.6%) was observed in the sample fermented with B. subtilis. The total antioxidant activity demonstrated that the protein hydrolysate with fermentation by B. coagulans had the highest absorbance value at 695 nm with a significant difference between the treatments (p<0.05). In conclusion, the fermentation of sesame meal protein by Bacillus species resulted in the production of protein hydrolysate with substantial antioxidant activity, positioning it as a promising source for inclusion in food formulations.

کلیدواژه‌ها English

Bacillus
Fermentation
Sesame meal protein hydrolysate
Antioxidant
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