بررسی پروفایل اسید آمینه پروتئین هیدرولیز شده بدست آمده از آنابنا و خواص ضداکسیدانی و ضدباکتریایی آن
محورهای موضوعی : میکروبیولوژی مواد غذاییمهدیه دراج 1 , مهناز سادات صادقی 2 , مژگان امتیازجو 3 , ندا سلطانی 4 , فریبا زمانی هرگلانی 5
1 - دانشجوی دکتری، دانشکده علوم و فنون دریایی، گروه زیست شناسی دریا، دانشگاه آزاداسلامی، واحد تهران شمال. تهران، ایران
2 - استادیار دانشکده علوم و فنون دریایی، گروه زیست شناسی دریا، دانشگاه آزاداسلامی، واحد تهران شمال. تهران، ایران.
3 - گروه بیولوژی دریا، دانشکده علوم و فون دریایی دانشگاه آزاد اسلامی واحد تهران شمال
4 - گروه پژوهشی میکروبیولوژی نفت، پژوهشکده علوم پایه کاربردی جهاددانشگاهی
5 - دانشگاه آزاد اسلامی واحد علوم و تحقیقات
کلید واژه: آلکالاز, پروتئین هیدرولیز شده, خواص ضداکسیدانی, خواص ضدباکتریایی, آنابنا,
چکیده مقاله :
چکیده مقدمه: مقدمه: امروزه سیانوباکتری‌ها که گروهی از جلبک‌های میکروسکوپی هستند که بعنوان منبع پروتئینی برای تولید پروتئین هیدرولیز شده مورد توجه قرار گرفته¬اند. مواد و روش کار: پروتئین استخراج شده از آنابنا توسط آنزیم آلکالاز در دمای 55 درجه سانتی گراد و pH 8 به مدت 8 ساعت هیدرولیز شد. پروفایل اسید آمینه پروتئین هیدرولیز شده توسط یک سیستم RP-HPLC مورد بررسی قرار گرفت. خواص ضداکسیدانی نمونه¬های بدست آمده با روش سرکوب کنندگی رادیکال¬های آزاد DPPH، ABTS و شلاته کنندگی یونهای فلزی سنجیده شد. در ادامه خواص ضدباکتریایی پروتئین هیدرولیز شده تولید شده در برابر تعدادی از پاتوژنهای بیماری¬زا بررسی شد. نتایج و بحث: پروفایل اسید آمینه پروتئین هیدرولیز شده بدست آمده نشان داد که این نمونه حاوی مقادیر بالاتری نسبت به نیاز روزانه آمینواسیدی کودکان و بزرگسالان بود و همچنین مقادیر مناسبی از اسیدهای آمینه ضروری را نیز داشت. بالاترین درصد خنثی کنندگی در برابر رادیکال های آزاد DPPH و ABTS به تریبت 22/88% و 90/68% بود. بالاترین فعالیت شلاته کنندگی نمونه بدست آمده 69/62% در غلظت 2 میلی¬ گرم/میلی لیتر مشاهده شد. همچنین نتایج نشان داد بالاترین خواص ضدباکتریایی نمونه مورد بررسی در برابر باکتریهای استافیلوکوکوس اورئوس، لیستریا مونوسیتوژنز، اشریشیا کلی و سالمونلا تیفی موریوم به ترتیب 02/6، 90/5، 30/6 و 80/3 میلی متر در غلظت 100 میلی¬گرم / میلی¬لیتر بود (P< 0.05). نتیجه گیری: بر اساس نتایج بدست آمده مشخص گردید که پروتئین استخراج شده از آنابنا قابلیت استفاده برای تولید پروتئین هیدرولیز شده با ویژگی های ضداکسیدانی، ضدباکتریایی را دارد و پتانسیل استفاده در صنایع غذایی و دارویی را دارد.
Abstract Introduction: Today, cyanobacteria, which are a group of microscopic algae, have been considered as a protein source for the production of hydrolyzed protein. Materials and methods: The protein extracted from Anabena was hydrolyzed by the alcalase enzyme at 55°C and pH 8 for 8 hours. The amino acid profile of the hydrolyzed protein was analyzed using an RP-HPLC system. The antioxidant properties of the obtained samples were evaluated against DPPH and ABTS free radicals, as well as metal ion chelation. Subsequently, the antibacterial properties of the produced hydrolyzed protein against a number of pathogenic bacteria were investigated. Results and discussion: The amino acid profile of the obtained hydrolyzed protein showed that this sample contained higher amounts than the daily amino acid requirement of children and adults and had significant amounts of essential amino acids. The highest neutralization percentage against DPPH and ABTS free radicals was 88.22% and 68.90% respectively. The highest chelating activity of obtained sample 62.69% was observed at the concentration of 2 mg/ml. Also, the results showed that the highest antibacterial properties of the examined sample against the bacteria Staphylococcus aureus, Listeria monocytogenes, Escherichia coli and Salmonella typhimurium were 6.02, 5.90, 6.30 and 3.80 mm respectively at a concentration of 100 mg/ml liter (P<0.05). Conclusion: Based on the obtained results, it seems that the protein extracted from Anabena can be used to produce hydrolyzed protein with antioxidant and antibacterial properties and has the potential to be used in food and pharmaceutical industries.
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