Fermentasyon ve enzimatik hidroliz uygulanan peynir altı sularının bazı biyoaktif özellikleri
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Date
2021-02-03
Authors
Taş, Atilla
Güneşer, Onur
Journal Title
Journal ISSN
Volume Title
Publisher
Bursa Uludağ Üniversitesi
Abstract
Bu çalışmada, peynir altı suyunun hem farklı tür probiyotik laktik asit bakterileri ile fermente edilerek, hem de çeşitli bitkisel ham enzim ekstrakları (%4) ile hidroliz edilerek biyoaktif peptitler yönünden zenginleştirilmiş peynir altı suyunun üretilmesi amaçlanmıştır. Fermente ve hidroliz edilmiş peynir altı suyu örneklerinin fizikokimyasal, mikrobiyolojik ve bazı biyoaktif özellikleri araştırılmıştır. Araştırmada elde edilen bulgulara göre, ananas, kavun ve enginar kabuklarından elde edilen ham enzim ekstraktlarının proteolitik enzim aktiviteleri sırasıyla 5.066, 4.921 ve 5.514 UI/ml. olarak belirlenmiştir. Fermente edilen peynir altı suyu örneklerinin anjiotensin dönüştürücü enzim inhibitör aktiviteleri 2.02-6.48 kat arasında artarken, hidrolize peynir altı suyu örneklerinde ise 1.85 ile 3.29 kat arasında artış göstermiştir. Bitkisel ham enzim ekstraktlarıyla hidroliz edilmiş peynir altı suyu örneklerinde %35 ile %53 arasında değişen antioksidan aktivite artışının meydana geldiği tespit edilmiştir. Elektroforetik analizler sonucunda; β-laktoglobulin ve α-laktalbumin’in fermentasyon ve hidroliz sonucunda parçalanmaları farklı düzeyde olduğu belirlenmiştir. Fermente edilen peynir altı suyu örneklerinde yapılan Lactobacillus acidophilus ve Lactobacillus rhamnosus sayımında sırasıyla 0.39 log kob/ml. ve 1.09 log kob/ml. düzeyinde bir artışın olduğu belirlenmiştir. Fermente ve hidroliz edilmiş peynir altı sularının Escherichia coli ATTC 25922, Staphylococcus aureus ATTC 6538, Listeria monocytogenes 4c RSKK 476 ve Salmonella enterica subsp. enterica serovar Typhimurium ATCC 700408 bakterileri üzerine herhangi bir mikrobiyel inhibisyon sağlamadığı da tespit edilmiştir.
In this study, it was aimed to produce whey enriched with bioactive peptides by both fermentation of probiotic lactic acid bacteria and hydrolization of certain crude plant protease extracts (4%). Physico-chemical, microbiological and some bioactive properties of the fermented and hdyrolized whey samples were investigated. According to the findings of the study, proteolytic activities of the crude enzyme extracts obtained from the peels of pineapple, watermelon and artichoke were determined as 5.066, 4.921 ve 5.514 UI/mL, respectively. Angiotensin converting enzyme inhibitor activities of the fermented whey samples increased between 2.02 and 6.48 fold, while these inhibitor activity values of the whey samples hydrolyzed by the crude enzyme extracts increased between 1.85 and 3.29 fold. It was determined that an increase from 35 to 53 % in the antioxidant activities of the whey samples hydrolized by the crude enzyme extracts. As a result of electrophoretic analysis; it was determined that the degredations of β-lactoglobulin and α-lactalbumin were occurred by hydrolysis and fermentation at the different levels. An increase in cell of Lactobacillus acidophilus and Lactobacillus rhamnosus in fermented whey samples were found as 0.39 log cfu/mL and 1.09 log cfu/mL, respectively. It was determined that the fermented and hydrolized whey samples had no antimicrobial activity on Escherichia coli ATTC 25922, Staphylococcus aureus ATTC 6538, Listeria monocytogenes 4c RSKK 476, ve Salmonella enterica subsp. enterica serovar Typhimurium ATCC 700408.
In this study, it was aimed to produce whey enriched with bioactive peptides by both fermentation of probiotic lactic acid bacteria and hydrolization of certain crude plant protease extracts (4%). Physico-chemical, microbiological and some bioactive properties of the fermented and hdyrolized whey samples were investigated. According to the findings of the study, proteolytic activities of the crude enzyme extracts obtained from the peels of pineapple, watermelon and artichoke were determined as 5.066, 4.921 ve 5.514 UI/mL, respectively. Angiotensin converting enzyme inhibitor activities of the fermented whey samples increased between 2.02 and 6.48 fold, while these inhibitor activity values of the whey samples hydrolyzed by the crude enzyme extracts increased between 1.85 and 3.29 fold. It was determined that an increase from 35 to 53 % in the antioxidant activities of the whey samples hydrolized by the crude enzyme extracts. As a result of electrophoretic analysis; it was determined that the degredations of β-lactoglobulin and α-lactalbumin were occurred by hydrolysis and fermentation at the different levels. An increase in cell of Lactobacillus acidophilus and Lactobacillus rhamnosus in fermented whey samples were found as 0.39 log cfu/mL and 1.09 log cfu/mL, respectively. It was determined that the fermented and hydrolized whey samples had no antimicrobial activity on Escherichia coli ATTC 25922, Staphylococcus aureus ATTC 6538, Listeria monocytogenes 4c RSKK 476, ve Salmonella enterica subsp. enterica serovar Typhimurium ATCC 700408.
Description
Bu çalışma, Atilla TAŞ tarafından hazırlanan “Fermentasyon ve Enzimatik Hidroliz Uygulanan Peynir Altı Suyunun Bazı Biyoaktif Özelliklerinin İncelenmesi” başlıklı yüksek lisans tezinden üretilmiştir.
Keywords
Anjiyotensin dönüştürücü enzim (ACE) inhibitörü, Antioksidan etki, Biyoaktif peptitler, Fermentasyon, Enzimatik hidroliz, Peynir altı suyu, Angiotensin converting enzyme (ACE) inhibitor, Antioxidant effect, Bioactive peptit, Enzymatic hydrolosis, Whey
Citation
Taş, A. ve Güneşer, O. (2021). ''Fermentasyon ve enzimatik hidroliz uygulanan peynir altı sularının bazı biyoaktif özellikleri''. Bursa Uludağ Üniversitesi Ziraat Fakültesi Dergisi, 35(2), 277-297.