فهرست مطالب فیدل تولدرا

The results of observations and studies over the years have shown that health and nutrition are highly related with each other. Bioactive peptides are defined as hydrolyzed proteins, which have the ability to stimulate the desired activities. In this study, the effect of adding pepsin enzyme on orange seed protein was investigated to obtain the hydrolyzed protein, and the antioxidant properties of the hydrolyzed protein were evaluated.

In the present study, the orange seed protein concentrate was extracted, and then hydrolyzed using different concentrations of pepsin enzyme (1- 3% W/W) and the hydrolysis time of (2-5 hours) at the temperature range of 45-55 °C. Optimal conditions for production of hydrolyzed proteins with the highest antioxidant properties (DPPH radical scavenging activity, radical OH scavenging activity, ferric reducing activity, and total antioxidant) were evaluated.

Optimum treatment at determined conditions (temperature 33 °C, time 4 hr and enzyme to substrate ratio of 2.35 %w/w) with antioxidant properties (DPPH radical scavenging activity (59/63%), radical OH scavenging activity (48/12%), ferric reducing activity (57/83%) and total antioxidant (87/59%) was obtained, and antioxidant tests were performed on the optimal treatment for confirmation of the values proposed by software.

The results showed that the hydrolyzed protein derived from orange seed could be used in formulation of foods as a natural additive with the antioxidant ability. It can also be used as a nutraceutical.

The use of enzymes for hydrolysis of protein sources is one of the common methods in the food processing. A hydrolysed protein is a complex mixture of peptides and amino acids that are obtained from hydrolysis by various enzymes, acids or alkali. These peptides play important biological role in the body. The orange seed is largely available from the orange juice industries wastes, and its defatted flour contains about 26% protein and can be used as a rich and cost-effective source for production of proteins and peptides of plant sources. In the present study, a protein isolate with high purity was extracted from defatted orange seed flour and then the protein was hydrolysed by using Alcalase enzyme in concentrations of 1, 1.5 and 3% and the hydrolysis time of 2-5 hours at temperature of 45-55 ° C at suitable pH for enzyme activity. Then the optimal conditions for the production of hydrolysed proteins with the highest antioxidant properties (DPPH radical scavenging activity, radical OH scavenging activity, ferric reducing activity and total antioxidant) were determined. Optimum treatment at determined conditions (temperature 54.8 °C, time 3.35 hr and ration of the enzyme to the substrate 1.7 % v/w) with antioxidant properties (DPPH radical scavenging activity (45.85%), radical OH scavenging activity (91.82%), ferric reducing activity (89.35%) and total antioxidant (39.68%) was obtained and antioxidant tests were performed on the optimal treatment for confirmation of the proposed values by software. The results showed that the hydrolysed protein derived from orange seed could be used in the foods formulation as a natural additive and also it can be used as a nutraceutical with high antioxidant ability.

The antioxidant properties of pollen and royal jelly are related to proteins and phenolic compounds. In this study, the effect of pollen proteins enzymatic hydrolysis by the digestive enzymes trypsin on its antioxidant properties and optimization of enzymatic hydrolysis was investigated and the results were compared with Royal Jelly antioxidant properties. For this purpose, phenolic compounds, DPPH free radical scavenging activity and ferric ion reducing power of pollen and royal jelly was measured. The values of these factors for pollen and royal jelly in concentration of 1000 ppm, were respectively, 174 and 1031.71 mg Gallic acid per gram sample, 67.33% and 95.27% and absorbance of 0.77 and 0.8 in a wavelength of 700 nm. The highest reducing power, in samples hydrolyzed by trypsin 1.5% for 2.5 hours, was 0.668. The highest scavenging power of DPPH radicals, in samples hydrolyzed by trypsin 1.5% for 4 hours, was 79.8%. Results showed that antioxidant properties of pollen were increased by hydrolysis. The increase was clearer in DPPH radical scavenging power than reducing power. So that, radical scavenging power increased from 67.33% to 97.8%. After hydrolysis, radical scavenging power of pollen, partly became close to radical scavenging power of Royal Jelly (95.27%). This shows that it is possible to be close the peptides of pollen to the peptides contained in Royal Jelly by hydrolysis of pollen proteins.

Present study was done to investigate the calcium binding ability of protein hydrolysate from tomato seed protein (TSPH). Enzymatic hydrolysis was done through pepsin (600 U). To achieve the maximum yield of TSPH-calcium complex and calcium content, hydrolysis time and enzyme/substrate ratio was obtained in range of 30-180 min and 1-3%, respectively. The result of response surface method showed increasing of the enzyme ratio had a significant effect on reaching the highest ability of calcium binding (p

Bee pollen, commonly referred as the ‘‘life-giving dust’’, results from the agglutination of flower pollens with nectar using salivary substances of the honeybees (Almeida-Muradian et al., 2005). Pollen contains 10 to 40% protein, 1 to 13% lipid, 13 to 55% carbohydrates and 2 to 6% minerals. Royal Jelly is produced by enzymatic digesting of bee pollen by proteases and other natural enzymes. Based on dry weight, it contains 27-41% protein, 30% carbohydrates, 8-19% lipids, minerals, trace elements and some vitamins (Sabatini et al., 2009; Wytrychowski et al., 2013). The antioxidant properties of royal jelly and bee pollen, are related to main proteins and phenolic compounds and flavonoids (Nagai and Inue, 2004). The antioxidant activity of peptides can be evaluated using DPPH, radicals scavenging activity, Ferric reducing, Ferrous chelating activity (Khantaphant et al., 2011). Antioxidant and ACE inhibitory activity of pollen, royal jelly and peptides were investigated by different researchers (Bogdanov, 2014; Morais et al., 2011; Salampessy et al., 2015; Marinova and Tchorbanov, 2010; Wiriyaphan et al., 2012). The objective of present research was optimization of enzymatic hydrolysis of bee pollen protein by Alcalase according to its antioxidant and ACE inhibitory activity compared to royal jelly.
The preparation of the bee pollen extract was performed by mixing the bee pollen with water (1:10) (w/v). The macerates were filtered and centrifuged at 12000 g. The obtained supernatant was lyophilized. The royal jelly extract were prepared using method described by Liu et al., 2008. The total phenolic content of the extracts was recorded using the Folin–Ciocalteu method (Moreira et al., 2008). DPPH radical-scavenging activity was determined as described by Bersuder, Hole, and Smith (1998). The ability of the hydrolysate to reduce iron (III) was determined according to the method of Bougatef et al. (2008). Bee pollen was added and homogenized with 5 volumes of distilled water. pH and temperature of the solution were adjusted to pH=8 and 50◦C. Alcalase in the concentration range of 1 to 2% w/w were added to the pollen protein solution. Enzymatic hydrolysis performed during different times 2 to 5 hours. Hydrolysis was stopped by heating at 80˚C for 10 min. The hydrolysats were centrifuged at 4000x g for 30 min to remove the residue. The supernatants were pooled and then lyophilized (Matsuoka et al., 2012). DPPH radical scavenging ability and reducing power of pollen hydrolysates of pollen hydrolysates were measured. Also ACE-inhibitory activity of pollen hydrolysates was measured was assayed by method reported by Nakamura et al. (1995). Statistical analysis of results before hydrolysis was done by SPSS. Optimization of enzymatic hydrolysis was done by Response Surface Methodology (RSM) in Design Expert software.
Total phenol value measured for pollen ranged between 48.15 to 174 mg Gallic acid/g for royal jelly ranged from 9.24 to 87.261 mg Gallic acid/g. Considering that royal jelly is obtained by direct digestion of pollen, the amounts of their phenolic compounds were comparable (Bogdanov, 2014). Phenolic compounds increased by increasing concentration royal jelly and pollen extract in dose dependent manner. Increasing concentrations of royal jelly in range of 300 to 1000 mg/l was more effective than pollen (p

In this study optimization of the enzymatic hydrolysis condition of bee pollen protein by pepsin and the effect of enzymatic hydrolysis on its antioxidant properties was investigated. Also, the results were compared with antioxidant properties of royal jelly. For this purpose, phenolic compounds, DPPH free radical scavenging activity and ferric ion reducing power of bee pollen and royal jelly were measured. The values of these factors for bee pollen and royal jelly (1000 ppm), were 174 and 1031.71 (mg Gallic acid/ g sample), 67.33% and 95.27% and absorbance of 0.77 and 0.8 at 700 nm, respectively. The highest reducing power of 0.81 was measured in samples which were hydrolyzed by 2% pepsin for 4 h. Also, the highest DPPH radicals scavenging power was 100% which was achieved in hydrolyzed samples by 2% pepsin for 2.5 h. The highest ACE inhibitory activity was 91.49% in hydrolyzed samples by 2% pepsine for 4 h. The results showed that the DPPH radical scavenging power of bee pollen increased from 67.33% to 100% and ACE inhibitory activity increased from 15.54% to 91.49% after enzymatic hydrolysis. The DPPH radical scavenging power and ACE inhibitory activity of bee pollen hydrolysats were comparable to those of royal jelly.