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بررسی فعالیت آنتیاکسیدانی و مهار آنزیم مبدل آنژیوتانسین پروتئینهای هیدرولیز شده جلبک اسپیرولینا پلاتنسیس Spirulina platensis با آنزیمهای گوارشی
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Mina Mehdi Shishavan   , Hamideh Ofoghi , Saeed Mirdamadi |
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Abstract: (651 Views) |
This study was performed to investigate the effect of enzymatic hydrolysis of Spirulina platensis protein on antioxidant and angiotensin converting enzyme inhibitory activities (ACE). This research was conducted in 2018-2019 in the Iranian Research Organization for Science and Technology. Spirulina platensis was grown in Zarrouk culture medium. The cell wall was disrupted by freeze-thawing and ultrasonication techniques. Spirulina platensis enzymes were inactivated with boiling at 850C for 15 min. After centrifugation (9000 g, 15 min, 40C), the resulting supernatant (cell extract) was kept at -20°C. Enzymatic hydrolysis of Spirulina platensis protein with combinations of enzymes pepsin, trypsin and α-chymotrypsin was performed at 37 0C and optimal pH. Enzymatic activity was stopped by boiling at 85 °C for 15 minutes. After centrifugation of hydrolyzed proteins, supernatant was fractionated and analyzed the protein content of samples by Lowry method, degree of hydrolysis progress by ortho-phthalaldehyde (OPA), antioxidant activity by 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and 2, 2′-azinobis (3-ethyl- benzothiazoline-6-sulphonate) (ABTS) radical scavenging activity and ACE inhibitory activity by using N-[3-(2-furyl) acryloyl]-Phe-Gly-Gly (FAPGG) substrate. Average test outcome that performed in triplicate ± standard deviation was used to present results. Hydrolysis degree of hydrolyzed Spirulina platensis protein with pepsin + trypsin + chymotrypsin enzymes was 15.725 ± 1.260 %µM Leucin/mg protein, pepsin + trypsin 15.294 ± 0.290, pepsin + chymotrypsin 15.191 ± 0.653 and trypsin + chymotrypsin enzymes 11.212 ± 1.031% µM Leucine/mg protein were obtained. The fraction of ˂3 kDa resulted by hydrolysis with pepsin + trypsin enzymes indicated the highest antioxidant activity by scavenging of ABTS and DPPH radicals at 498.21 ±11.53 and 48.650 ± 0.00 µM TE/mg protein, respectively. Antioxidant activity of this fraction was significantly different from other fractions (p˂ 0.05). The IC50 value of ACE inhibitory activity of pepsin + trypsin, pepsin + chymotrypsin and trypsin + chymotrypsin (3.61 ± 0.04 mg/mL) hydrolysates were not significantly different (p> 0.05). Due to the observed antioxidant effects, biopeptides with high antioxidant activity derived from enzymatic hydrolysis of Spirulina platensis protein can be used as functional additives in foods. |
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| Keywords: Spirulina, Degree of hydrolysis, ACE inhibitory, Antioxidant activity, ABTS and DPPH radicals. |
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Full-Text [PDF 103 kb]
(1490 Downloads)
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Type of Study: Research |
Subject:
Fisheries
Received: 2022/04/19 | Accepted: 2021/04/30 | Published: 2021/04/30
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