Investigating the amino acid profile of the hydrolyzed protein obtained from Anabaena sp. and its antioxidant and antibacterial properties
Subject Areas : Microbiologymahdieh doraj 1 , mahnaz sadat sadeghi 2 , M. Emtyazjoo 3 , ندا سلطانی 4 , fariba زمانی 5
1 - Department of marine science and technology, Faculty of Marine Biology, Islamic Azad University, North Tehran Branch, Tehran, Iran.
2 - Islamic Azad University North Tehran Branch
3 - Marine Biology Dept., Faculty of Marine Science and Technology, Islamic Azad University Tehran North Branch
4 - گروه پژوهشی میکروبیولوژی نفت، پژوهشکده علوم پایه کاربردی جهاددانشگاهی
5 - دانشگاه آزاد اسلامی واحد علوم و تحقیقات
Keywords: Alkalase, hydrolyzed protein, antioxidant properties, antibacterial properties, anabaena ,
Abstract :
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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