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Determination of Bioactive Peptides in Maras Tarhana Produced by Traditional Method and Direct Fermentation

Yıl 2022, , 357 - 366, 30.04.2022

Doğanay Yüksel , Ahmet Levent İnanç

https://doi.org/10.18016/ksutarimdoga.vi.887719

Öz

In this study, two different techniques namely traditional and direct fermentation method were used to produce Maraş tarhana. Peptide profiles of tarhana samples were compared by RP-HPLC method, and investigated by Q-TOF LC/MS. Mass spectrometry data were analyzed in PEAKS Studio (version 8.5) software and the physiological activities of the peptides were investigated in BIOPEP database. According to MS data, 34 and 50 different peptides were determined in the traditional and direct fermentation tarhana hydrolyzates, respectively. Among them, a total of 8 ACE inhibitor peptides, 3 antioxidant peptides, 1 antibacterial peptide, 4 DPP-IV inhibitor peptides, 1 renin inhibitor peptide were found in the BIOPEP database. 19 different peptide were detected in the yogurt hydrolyzate. Two of them (VLPVPQK, EAMAPK) were also detected in tarhana hydrolyzates. Overall, 23 peptides were detected in wheat samples. One of which (LVVPPK) was also detected in the direct fermented tarhana hydrolyzate. However no common peptide was detected in yoghurt and wheat hydrolyzates. As a result of the literature review, it was found that peptide EAMAPK, which is not included in the BIOPEP database, has antioxidant activity and the peptide IIVTQTMK has the potential to show ACE inhibitory activity. In addition it has been concluded that LPAVFK, LPGLKF, LLSLGA, and LVVPPK peptides sustained the potential to show antimicrobial activity considering the amino acid sequence and types.

Anahtar Kelimeler

Bioactive peptides Functional peptides Maras tarhana Enzymatic degradation In-silico degradation

Proje Numarası

2017 / 7-162 YLS

Kaynakça

  • Akpınar A, Uysal HR 2013. Gıda Kaynaklı Antihipertensif Peptitlerin Biyoyararlılığı, Üretimi ve İlaç Olarak Kullanım Olanakları. GIDA 38(3): 167–174.
  • Anonim 2018a. Bioactive Peptides Database-University of Warmia and Mazury in Olsztyn. http://www.uwm.edu.pl/biochemia/index.php/pl/biopep (Erişim Tarihi: 27.11.2018)
  • Anonim 2018b. ScanProsite Tool. https://prosite.expasy.org/scanprosite/ (Erişim Tarihi: 27.11.2018)
  • Anonim 2018c. The Universal Protein Knowledgebase. https://www.uniprot.org/ (Erişim Tarihi: 10.10.2018)
  • Chakrabarti S, Guha S, Majumder K 2018. Food-Derived Bioactive Peptides in Human Health: Challanges and Opportunities. Nutrients 10(11): 1738.
  • Chobert JM, El-Zahar K, Sitohy M, Dalgalarrondo M, Métro F, Choiset Y, Haertlé T 2005. Angiotensin I-Converting-Enzyme (ACE)-Inhibitory Activity of Tryptic Peptides of Ovine β-Lactoglobulin and of Milk Yoghurts Obtained by Using Different Starters. Le Lait 85(3): 141–152.
  • Coda R, Rizzello CG, Pinto D, Gobbetti M 2012. Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides During Sourdough Fermentation of Cereal Flours. Applied and Environmental Microbiology 78(4): 1087–1096.
  • Conway V, Gauthier SF, Pouliot Y 2013. Antioxidant Activities of Buttermilk Proteins, Whey Proteins and Their Enzymatic Hydrolysates. Journal of Agricultural and Food Chemistry 61(2): 364–372.
  • Donkor ON, Henriksson A, Singh TK, Vasiljevic T, Shah NP 2007. ACE-inhibitory Activity of Probiotic Yoghurt. International Dairy Journal 17(11): 1321–1331.
  • Dziuba B, Dziuba M 2014. New Milk Protein-Derived Peptides With Potential Antimicrobial Activity: An Approach Based on Bioinformatic Studies. International Journal of Molecular Sciences 15(8): 14531–14545.
  • Gür F, Güzel M, Öncül N, Yıldırım Z, Yıldırım M 2010. Süt Serum Proteinleri ve Türevlerinin Biyolojik ve Fizyolojik Aktiviteleri. Akademik Gıda 8(1): 23–31.
  • Herraiz T, Casal V 1995. Evaluation of Solid-Phase Extraction Procedures in Peptide Analysis. Journal of Chromatography A 708(2): 209–221.
  • Jeong HJ, Jeong JB, Kim DS, Park JH, Lee JB, Kweon DH, Chung GY, Seo EW, de Lumen BO 2007. The Cancer Preventive Peptide Lunasin From Wheat Inhibits Core Histone Acetylation. Cancer Letters 255(1): 42–48.
  • Jin Y, Yu Y, Qi Y, Wang F, Yan J, Zou H 2016. Peptide Profiling and the Bioactivity Character of Yogurt In the Simulated Gastrointestinal Digestion. Journal of Proteomics 141: 24–46.
  • Kancabaş A, Karakaya S 2013. Angiotensin-Converting Enzyme (ACE)-Inhibitory Activity of Boza, A Traditional Fermented Beverage. Journal of the Science of Food and Agriculture 93(3): 641–645.
  • Kesler Y, Doğan M, Karaman S, Kayacıer A 2008. Kan Basıncını Düşürücü Süt Kaynaklı Peptitler. Türkiye 10. Gıda Kongresi 21-23 Mayıs 2008, Erzurum.
  • Korhonen H 2009. Milk-Derived Bioactive Peptides: From Science to Applications. Journal of Functional Foods 1(2): 177–187.
  • Kunda PB, Benavente F, Catalá-Clariana S, Giménez E, Barbosa J, Sanz-Nebot V 2012. Identification of Bioactive Peptides in a Functional Yogurt by Micro Liquid Chromatography Time-Of-Flight Mass Spectrometry Assisted by Retention Time Prediction. Journal of Chromatography A 1229: 121–128.
  • Lafiandra D, Riccardi G, Shewry PR 2014. Improving Cereal Grain Carbohydrates for Diet and Health. Journal of Cereal Science 59(3): 312–326.
  • Le Maux S, Nongonierma AB, Murray B, Kelly PM, FitzGerald RJ 2015. Identification of Short Peptide Sequences in the Nanofiltration Permeate of a Bioactive Whey Protein Hydrolysate. Food Research International 77(3): 534– 539.
  • Maehashi K, Huang L 2009. Bitter Peptides and Bitter Taste Receptors. Cellular and Molecular Life Sciences 66(10): 1661–1671.
  • Mejri L, Vásquez-Villanueva R, Hassouna M, Marina ML, García MC 2017. Identification of Peptides with Antioxidant and Antihypertensive Capacities by RP-HPLC-Q-TOF-MS in Dry Fermented Camel Sausages Inoculated With Different Starter Cultures and Ripening Times. Food Research International 100(1): 708–716.
  • Minkiewicz P, Dziuba J, Iwaniak A, Dziuba M, Darewicz M 2008. BIOPEP Database and Other Programs for Processing Bioactive Peptide Sequences. Journal Of AOAC International 91(4): 965–980.
  • Nakamura T, Yoshida A, Komatsuzaki N, Kawasumi T, Shima J 2007. Isolation and Characterization of a Low Molecular Weight Peptide Contained In Sourdough. Journal of Agricultural and Food Chemistry 55(12): 4871– 4876.
  • Nogata Y, Nagamine T, Yanaka M, Ohta H 2009. Angiotensin I Converting Enzyme Inhibitory Peptides Produced by Autolysis Reactions from Wheat Bran. Journal of Agricultural and Food Chemistry 57(15): 6618–6622.
  • Nongonierma AB, FitzGerald RJ 2015. The Scientific Evidence for the Role of Milk Protein-Derived Bioactive Peptides in Humans: A Review. Journal of Functional Foods 17: 640–656
  • Pepe G, Sommella E, Ventre G, Scala MC, Adesso S, Ostacolo C, Marzocco S, Novellino E, Campiglia P 2016. Antioxidant Peptides Released from Gastrointestinal Digestion of “Stracchino” Soft Cheese: Characterization, in Vitro Intestinal Protection and Bioavailability. Journal of Functional Foods 26: 494–505.
  • Plaisancié P, Claustre J, Estienne M, Henry G, Boutrou R, Paquet A, Léonil J 2013. A Novel Bioactive Peptide from Yoghurts Modulates Expression of the Gel-Forming MUC2 Mucin as well as Population of Goblet Cells and Paneth Cells Along the Small Intestine. Journal of Nutritional Biochemistry 24(1): 213–221.
  • Pritchard GG, Coolbear T 1993. The Physiology and Biochemistry of the Proteolytic System in Lactic Acid Bacteria. FEMS Microbiology Reviews 12(1–3): 179–206.
  • Rizzello CG, Cassone A, Di Cagno R, Gobbetti M 2008. Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) During Sourdough Fermentation by Selected Lactic Acid Bacteria. Journal of Agricultural and Food Chemistry 56(16): 6936–6943.
  • Sah BNP, Vasiljevic T, McKechnie S, Donkor ON 2016. Antibacterial and Antiproliferative Peptides in Synbiotic Yogurt—Release and Stability During Refrigerated Storage. Journal of Dairy Science 99(6): 4233–4242.
  • Yıldırım Ç, Güzeler N 2016. Tarhana Cipsi. Nevşehir Bilim ve Teknoloji Dergisi (TARGİD Özel Sayı): 1-8.
  • Zhao CJ, Hu Y, Schieber A, Gänzle M 2013. Fate of ACE-Inhibitory Peptides During the Bread-Making Process: Quantification of Peptides In Sourdough, Bread Crumb, Steamed Bread and Soda Crackers. Journal of Cereal Science 57(3): 514–519.

Geleneksel Yöntem ve Direkt Fermantasyon ile Üretilen Maraş Tarhanalarında Biyoaktif Peptitlerin Belirlenmesi

Yıl 2022, , 357 - 366, 30.04.2022

Doğanay Yüksel , Ahmet Levent İnanç

https://doi.org/10.18016/ksutarimdoga.vi.887719

Öz

Bu çalışmada geleneksel yöntem ve direkt fermantasyon yöntemi olmak üzere iki farklı teknikle üretilen Maraş tarhanaları ve tarhanaların ana bileşenlerinin (yoğurt ve dövme) pepsin-tripsin hidrolizatlarında bulunan 3kDa altındaki kısa zincirli “biyoaktif peptitler” araştırılmıştır. Q-TOF LC/MS cihazından alınan MS verileri PEAKS Studio (versiyon 8.5) programında değerlendirilmiş ve tespit edilen peptitlerin BIOPEP veri setinde fizyolojik aktiviteleri araştırılmıştır. RP-HPLC’de tarhana örneklerinin peptit profilleri kıyaslanmıştır. Geleneksel tarhana hidrolizatlarında 3 kDa altında 34 tane, direkt fermente tarhana hidrolizatlarında ise 50 tane peptit tespit edilmiştir. Bunların 8 tanesi ACE inhibitör peptit, 3 tanesi antioksidan peptit, 1 tanesi antibakteriyal peptit, 4 tanesi DPP IV inhibitör peptit ve 1 tanesi renin inhibitör peptit olarak BIOPEP veri setinde tanımlıdır. Yoğurt hidrolizatlarında tespit edilen 19 peptit zincirinden iki tanesi (VLPVPQK, EAMAPK) tarhana örnekleri ile ortaktır. Dövme hidrolizatında 23 adet peptit tespit edilmiştir. Bunların içinden LVVPPK peptiti direkt fermente tarhana hidrolizatında da tespit edilmiştir. Yoğurt ve dövme hidrolizatlarında ortak peptit bulunmamıştır. BIOPEP veri setinde yer almayan EAMAPK peptitinin antioksidan, IIVTQTMK peptitinin ACE inhibitör ve LPAVFK, LPGLKF, LLSLGA, LVVPPK peptitlerinin amino asit dizilimi ve türleri göz önüne alındığında antimikrobiyal aktivite taşıma kapasiteleri olduğu değerlendirilmiştir.

Anahtar Kelimeler

Biyoaktif peptitler Fonksiyonel peptitler Maraş tarhanası Enzimatik parçalanma In-silico parçalanma

Destekleyen Kurum

Kahramanmaraş Sütçü İmam Üniversitesi Bilimsel Araştırma Projeleri Birimi

Proje Numarası

2017 / 7-162 YLS

Teşekkür

Bu çalışma, Kahramanmaraş Sütçü İmam Üniversitesi Bilimsel Araştırma Projeleri kapsamında desteklenmiştir (Proje Numarası: 2017 / 7-162 YLS).

Kaynakça

  • Akpınar A, Uysal HR 2013. Gıda Kaynaklı Antihipertensif Peptitlerin Biyoyararlılığı, Üretimi ve İlaç Olarak Kullanım Olanakları. GIDA 38(3): 167–174.
  • Anonim 2018a. Bioactive Peptides Database-University of Warmia and Mazury in Olsztyn. http://www.uwm.edu.pl/biochemia/index.php/pl/biopep (Erişim Tarihi: 27.11.2018)
  • Anonim 2018b. ScanProsite Tool. https://prosite.expasy.org/scanprosite/ (Erişim Tarihi: 27.11.2018)
  • Anonim 2018c. The Universal Protein Knowledgebase. https://www.uniprot.org/ (Erişim Tarihi: 10.10.2018)
  • Chakrabarti S, Guha S, Majumder K 2018. Food-Derived Bioactive Peptides in Human Health: Challanges and Opportunities. Nutrients 10(11): 1738.
  • Chobert JM, El-Zahar K, Sitohy M, Dalgalarrondo M, Métro F, Choiset Y, Haertlé T 2005. Angiotensin I-Converting-Enzyme (ACE)-Inhibitory Activity of Tryptic Peptides of Ovine β-Lactoglobulin and of Milk Yoghurts Obtained by Using Different Starters. Le Lait 85(3): 141–152.
  • Coda R, Rizzello CG, Pinto D, Gobbetti M 2012. Selected Lactic Acid Bacteria Synthesize Antioxidant Peptides During Sourdough Fermentation of Cereal Flours. Applied and Environmental Microbiology 78(4): 1087–1096.
  • Conway V, Gauthier SF, Pouliot Y 2013. Antioxidant Activities of Buttermilk Proteins, Whey Proteins and Their Enzymatic Hydrolysates. Journal of Agricultural and Food Chemistry 61(2): 364–372.
  • Donkor ON, Henriksson A, Singh TK, Vasiljevic T, Shah NP 2007. ACE-inhibitory Activity of Probiotic Yoghurt. International Dairy Journal 17(11): 1321–1331.
  • Dziuba B, Dziuba M 2014. New Milk Protein-Derived Peptides With Potential Antimicrobial Activity: An Approach Based on Bioinformatic Studies. International Journal of Molecular Sciences 15(8): 14531–14545.
  • Gür F, Güzel M, Öncül N, Yıldırım Z, Yıldırım M 2010. Süt Serum Proteinleri ve Türevlerinin Biyolojik ve Fizyolojik Aktiviteleri. Akademik Gıda 8(1): 23–31.
  • Herraiz T, Casal V 1995. Evaluation of Solid-Phase Extraction Procedures in Peptide Analysis. Journal of Chromatography A 708(2): 209–221.
  • Jeong HJ, Jeong JB, Kim DS, Park JH, Lee JB, Kweon DH, Chung GY, Seo EW, de Lumen BO 2007. The Cancer Preventive Peptide Lunasin From Wheat Inhibits Core Histone Acetylation. Cancer Letters 255(1): 42–48.
  • Jin Y, Yu Y, Qi Y, Wang F, Yan J, Zou H 2016. Peptide Profiling and the Bioactivity Character of Yogurt In the Simulated Gastrointestinal Digestion. Journal of Proteomics 141: 24–46.
  • Kancabaş A, Karakaya S 2013. Angiotensin-Converting Enzyme (ACE)-Inhibitory Activity of Boza, A Traditional Fermented Beverage. Journal of the Science of Food and Agriculture 93(3): 641–645.
  • Kesler Y, Doğan M, Karaman S, Kayacıer A 2008. Kan Basıncını Düşürücü Süt Kaynaklı Peptitler. Türkiye 10. Gıda Kongresi 21-23 Mayıs 2008, Erzurum.
  • Korhonen H 2009. Milk-Derived Bioactive Peptides: From Science to Applications. Journal of Functional Foods 1(2): 177–187.
  • Kunda PB, Benavente F, Catalá-Clariana S, Giménez E, Barbosa J, Sanz-Nebot V 2012. Identification of Bioactive Peptides in a Functional Yogurt by Micro Liquid Chromatography Time-Of-Flight Mass Spectrometry Assisted by Retention Time Prediction. Journal of Chromatography A 1229: 121–128.
  • Lafiandra D, Riccardi G, Shewry PR 2014. Improving Cereal Grain Carbohydrates for Diet and Health. Journal of Cereal Science 59(3): 312–326.
  • Le Maux S, Nongonierma AB, Murray B, Kelly PM, FitzGerald RJ 2015. Identification of Short Peptide Sequences in the Nanofiltration Permeate of a Bioactive Whey Protein Hydrolysate. Food Research International 77(3): 534– 539.
  • Maehashi K, Huang L 2009. Bitter Peptides and Bitter Taste Receptors. Cellular and Molecular Life Sciences 66(10): 1661–1671.
  • Mejri L, Vásquez-Villanueva R, Hassouna M, Marina ML, García MC 2017. Identification of Peptides with Antioxidant and Antihypertensive Capacities by RP-HPLC-Q-TOF-MS in Dry Fermented Camel Sausages Inoculated With Different Starter Cultures and Ripening Times. Food Research International 100(1): 708–716.
  • Minkiewicz P, Dziuba J, Iwaniak A, Dziuba M, Darewicz M 2008. BIOPEP Database and Other Programs for Processing Bioactive Peptide Sequences. Journal Of AOAC International 91(4): 965–980.
  • Nakamura T, Yoshida A, Komatsuzaki N, Kawasumi T, Shima J 2007. Isolation and Characterization of a Low Molecular Weight Peptide Contained In Sourdough. Journal of Agricultural and Food Chemistry 55(12): 4871– 4876.
  • Nogata Y, Nagamine T, Yanaka M, Ohta H 2009. Angiotensin I Converting Enzyme Inhibitory Peptides Produced by Autolysis Reactions from Wheat Bran. Journal of Agricultural and Food Chemistry 57(15): 6618–6622.
  • Nongonierma AB, FitzGerald RJ 2015. The Scientific Evidence for the Role of Milk Protein-Derived Bioactive Peptides in Humans: A Review. Journal of Functional Foods 17: 640–656
  • Pepe G, Sommella E, Ventre G, Scala MC, Adesso S, Ostacolo C, Marzocco S, Novellino E, Campiglia P 2016. Antioxidant Peptides Released from Gastrointestinal Digestion of “Stracchino” Soft Cheese: Characterization, in Vitro Intestinal Protection and Bioavailability. Journal of Functional Foods 26: 494–505.
  • Plaisancié P, Claustre J, Estienne M, Henry G, Boutrou R, Paquet A, Léonil J 2013. A Novel Bioactive Peptide from Yoghurts Modulates Expression of the Gel-Forming MUC2 Mucin as well as Population of Goblet Cells and Paneth Cells Along the Small Intestine. Journal of Nutritional Biochemistry 24(1): 213–221.
  • Pritchard GG, Coolbear T 1993. The Physiology and Biochemistry of the Proteolytic System in Lactic Acid Bacteria. FEMS Microbiology Reviews 12(1–3): 179–206.
  • Rizzello CG, Cassone A, Di Cagno R, Gobbetti M 2008. Synthesis of Angiotensin I-Converting Enzyme (ACE)-Inhibitory Peptides and γ-Aminobutyric Acid (GABA) During Sourdough Fermentation by Selected Lactic Acid Bacteria. Journal of Agricultural and Food Chemistry 56(16): 6936–6943.
  • Sah BNP, Vasiljevic T, McKechnie S, Donkor ON 2016. Antibacterial and Antiproliferative Peptides in Synbiotic Yogurt—Release and Stability During Refrigerated Storage. Journal of Dairy Science 99(6): 4233–4242.
  • Yıldırım Ç, Güzeler N 2016. Tarhana Cipsi. Nevşehir Bilim ve Teknoloji Dergisi (TARGİD Özel Sayı): 1-8.
  • Zhao CJ, Hu Y, Schieber A, Gänzle M 2013. Fate of ACE-Inhibitory Peptides During the Bread-Making Process: Quantification of Peptides In Sourdough, Bread Crumb, Steamed Bread and Soda Crackers. Journal of Cereal Science 57(3): 514–519.
Toplam 33 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm ARAŞTIRMA MAKALESİ (Research Article)
Yazarlar

Doğanay Yüksel 0000-0002-1926-5573

Ahmet Levent İnanç 0000-0002-7363-5096

Proje Numarası 2017 / 7-162 YLS
Yayımlanma Tarihi 30 Nisan 2022
Gönderilme Tarihi 27 Şubat 2021
Kabul Tarihi 17 Haziran 2021
Yayımlandığı Sayı Yıl 2022

Kaynak Göster

APA Yüksel, D., & İnanç, A. L. (2022). Geleneksel Yöntem ve Direkt Fermantasyon ile Üretilen Maraş Tarhanalarında Biyoaktif Peptitlerin Belirlenmesi. Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi, 25(2), 357-366. https://doi.org/10.18016/ksutarimdoga.vi.887719

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