تولید پپتیدهای آنتی اکسیدانی از گوشت ماهی لومپ (Cyclopterus lumpus) به روش آبکافت آنزیمی و بررسی پروفیل اسیدهای آمینه

نوع مقاله : مقاله کامل علمی - پژوهشی

نویسندگان

1 دانشجوی دکتری فرآوری محصولات شیلاتی، گروه شیلات، دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران.

2 نویسنده مسئول، دانشیار فرآوری محصولات شیلاتی، گروه شیلات، دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران.

3 دانشیار شیمی تجزیه، گروه شیمی دریا، دانشگاه دریانوردی و علوم دریایی چابهار، چابهار، ایران

چکیده

استرس اکسیداتیو، ناشی از تولید بیش از حد رادیکال‌های آزاد، عامل اصلی بسیاری از بیماری‌های مزمن است. آنتی‌اکسیدان‌ها نقش مهمی در خنثی‌سازی رادیکال‌های آزاد ایفا می‌کنند. اخیراَ پپتیدهای زیست‌فعال استخراج شده از پروتئین های دریایی، مورد توجه قرار گرفته اند. ماهی لومپ (Cyclopterus lumpus) پس از برداشت به ضایعات تبدیل می‌شود. این تحقیق با هدف تولید پروتئین آبکافت ماهی لومپ و تولید پپتیدهای آنتی‌اکسیدانی آن مورد بررسی قرار گرفت. گوشت ماهی لومپ تحت آبکافت آنزیمی با سه تیمار مختلف شامل آلکالاز (AL)، Food ProPNL (FO) و ترکیبFood ProPNL و فلاورزایم (FO+FL) قرار گرفت. درجه آبکافت، خواص آنتی‌اکسیدانی حذف رادیکال های آزاد DPPH و ABTs و پروفایل اسیدهای آمینه نمونه‌ها اندازه‌گیری و مقایسه شد. مقدار نهایی درجه آبکافت در تمامی تیمارها به حدود 48-47% رسید (0.05>p). در غلظت 10 میلی‌گرم/میلی‌لیتر تیمار ترکیبیFO+FL با اختلاف معنی دار بالاترین مهار رادیکال DPPH (83/79%) را نشان داد. میزان مهار رادیکال ABTs در بالاترین غلظت (4 میلی‌گرم/میلی‌لیتر)، تمام تیمارها فعالیت مهارکنندگی بسیار بالایی (89-91%) نشان دادند و میزانIC50 در سه تیمار اختلاف معناداری نداشت. مجموع اسیدهای آمینه در تیمار آلکالاز 73/680 میلی‌گرم بر گرم بود، به دنبال آنFO با مقدار 22/640 وFO+FL با مقدار 66/599 میلی‌گرم بر گرم قرار گرفتند. آلکالاز به طور مداوم بالاترین غلظت‌های اسیدهای آمینه را تولید کرد، به ویژه گلوتامیک اسید، گلیسین ، آسپارتیک اسید و لیزین. نتایج نشان داد که ترکیب آنزیم های اندوپپتیداز و اگزوپپتیداز می‌تواند تولید پپتیدهایی با فعالیت زیستی بهینه را افزایش دهد. این پپتیدها پتانسیل جایگزینی آنتی‌اکسیدان‌های مصنوعی در صنایع غذایی و دارویی را دارند.

کلیدواژه‌ها

موضوعات

عنوان مقاله [English]

Producing of Antioxidant Peptides from Lumpfish (Cyclopterus lumpus) by Enzymatic Hydrolysis and Investigation of Amino Acid Profile

نویسندگان [English]

  • Elahe Sharifi Torksolouye 1
  • Ali Taheri 2
  • Mirmehdi Zahedi 3
1 Ph.D. Student in Seafood Processing, Dept. of Fisheries, Chabahar Maritime University, Chabahar, Iran.
2 Corresponding Author, Associate Prof. of Seafood Processing, Dept. of Fisheries, Chabahar Maritime University, Chabahar, Iran
3 Associate Prof. of Analytical Chemistry, Dept. of Marine Chemistry, Chabahar Maritime University, Chabahar, Iran
چکیده [English]

Oxidative stress, caused by the overproduction of free radicals, is a major factor in many chronic diseases, including premature aging, cancer, and cardiovascular disorders. Antioxidants play a crucial role in absorbing and neutralizing free radicals, thereby reducing their harmful effects on the body. In recent years, bioactive peptides extracted from marine protein sources have attracted much attention due to their strong antioxidant properties and natural safety. Lumpfish (Cyclopterus lumpus), commonly used in Europe to reduce sea lice parasites in salmon co-culture, becomes waste after harvesting. This study aimed to optimize the utilization of this protein source for the production of lumpfish protein hydrolysate and antioxidant peptides.
Lumpfish meat was subjected to enzymatic hydrolysis with three different treatments: Alcalase (AL), Food ProPNL (FO), and a combination of Food ProPNL and Flavourzyme (FO+FL). The degree of hydrolysis, antioxidant properties (DPPH and ABTS radical scavenging), and amino acid profile of the samples were measured and compared.
After 180 minutes, the final degree of hydrolysis in all treatments reached approximately 47-48%, with no significant difference between the treatments. All enzymatic treatments successfully produced peptides with strong antioxidant properties. At a concentration of 10 mg/mL, the FO+FL combination showed the highest DPPH radical scavenging activity (79.83%) with a significant difference, followed by FO (68.94%) and Alcalase (67.78%). At the highest concentration (4 mg/mL), all treatments showed very high ABTS radical scavenging activity (89-91%), and there was no significant difference in the IC50 values among the three treatments. The enzymatic treatments resulted in different total amino acid yields, with the total amino acids in the Alcalase treatment being 680.73 mg/g, followed by FO with 640.22 mg/g and FO+FL with 599.66 mg/g. Alcalase consistently produced the highest concentrations of amino acids, especially glutamic acid (95.05 mg/g), glycine (76.65 mg/g), aspartic acid (59.43 mg/g), and lysine (51.44 mg/g).
The results showed that the combination of endopeptidases (with random hydrolysis of peptide bonds) and exopeptidases (with hydrolysis of the end points of the protein chain) can increase the production of peptides with optimal biological activity. These peptides have the potential to replace synthetic antioxidants in the food and pharmaceutical industries and can contribute to reducing biological waste and producing nutraceuticals.

کلیدواژه‌ها [English]

  • Lumpfish
  • Enzymatic hydrolysis
  • Antioxidant properties
  • Alcalase
  • Food ProPNL

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مجله بهره برداری و پرورش آبزیان
دوره 14، شماره 4
دی 1404
صفحه 133-152

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