هيدروليز آنزيمي امعا و احشا ماهي سفيد درياي خزر(Caspian kutum) و بررسي خواص آنتي اكسيداني پروتئين هيدروليز شده

Enzymatic Hydrolysis of Whitefish Viscera of Caspian Sea (Caspian kutum) and Evaluation of Antioxidant Properties of hydrolyzed protein

مطالعه حاضر به استخراج و خالص سازي پپتيدهاي زيست فعال و بررسي خواص آنتي ­اكسيداني و ضد سرطاني پروتئين هيدروليز شده امعا و احشا ماهي سفيد درياي خزر توسط هيدروليز آنزيمي با آنزيم ­هاي آلكالاز و فلورزايم مي ­پردازد. فعاليت آنتي­اكسيداني پروتئين هيدروليز شده با استفاده از آزمون­ هاي قدرت مهار كنندگي راديكال آزاد DPPH، قدرت احيا كنندگي آهن و درصد شلاته كنندگي يون Fe2+ بررسي شد. نتايج نشان داد كه پروتئين هيدروليز شده داراي فعاليت آنتي­اكسيداني بوده و آنزيم آلكالاز نسبت به آنزيم فلاورزايم قادر به توليد پودر پروتئيني با درجه هيدروليز بالاتري (1/2 ± 20/5) مي باشد. قدرت مهار رايكال آزاد و خاصيت شلاته ­كنندگي يون آهن پروتئين هيدروليز شده با آلكالاز بطور معني­ داري بيشتر از پروتئين هيدروليز شده با فلورزايم بود (0/05

In this study, the extraction and purification of bioactive peptides and evaluation of antioxidant and anticancer properties of the hydrolyzed protein of whitefish viscera of Caspian Sea through enzymatic hydrolysis with alcalase and flavourzyme were investigated. Antioxidant activity of the hydrolyzed protein was evaluated by DPPH- free radical scavenging activity, ferric reducing power, and metal chelating activity of Fe2+. Results showed that the hydrolyzed protein had antioxidant activity and the alcalase had the potential of production of protein powder with a higher hydrolysis degree (20.5 ±1.2) in comparison with flavourzyme. DPPH-free radical scavenging and metal chelating activities of the protein hydrolyzed by alcalase was significantly higher than that by flavourzyme (p < 0.05). The results of cell culture and MCF-7 cell line indicated that the concentration of 500 mg/L of the hydrolyzed protein by alcalase with molecular weight of less than 3 kDa completely inhibited the growth of breast cancer cells and its inhibitory effect was higher than Lynparza (p < 0.05). The results showed that obtained peptides from whitefish with strong antioxidant and anti-cancer effects have the potential to be used as a natural antioxidant in the food industry and pharmacy.