Orta Toroslar yöresinde üretilen geleneksel tulum peynirlerinde olgunlaşma süresince peptid dinamiğinin belirlenmesi
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Dosyalar
Tarih
2020
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Selçuk Üniversitesi Fen Bilimleri Enstitüsü
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu tez çalışmasında Orta Toroslar bölgesinde geleneksel yollarla üretilen deri tulum peynirlerinin 180 günlük olgunlaşma süresi boyunca fizikokimyasal özellikleri, proteoliz modeli, suda çözünebilir peptidler ve peptid dinamiğindeki değişim incelenmiştir. Bu kapsamda, Anamur, Mut, Karaman ve Ereğli yörelerinde üretilen tulum peynirleri 4-6 °C ve %85 nispi nem koşulları altında olgunlaşmaya bırakılmış ve olgunlaşma süresinin 7., 30., 60., 90. ve 180. günlerinde analizler gerçekleştirilmiştir. Olgunlaşma süresi boyunca Anamur, Mut, Karaman ve Ereğli yörelerine ait tulum peynirlerinde kuru madde, protein ve yağ içerikleri sırasıyla %55.43, 24.52 ve 25.34 ortalama değerlerde belirlenmiştir. Olgunlaşma süresince gerçekleşen proteolize bağlı olarak suda çözünebilir azot içeriğinin arttığı ve kazein azotu içeriğinin azaldığı tespit edilmiştir. SDS-PAGE analizi sonuçlarına göre tüm tulum peynirlerinde αsve β-kazeinlerin olgunlaşma süresinin ilerlemesine paralel olarak önemli ölçüde hidrolize olduğu ve olgunlaşma süresinin sonunda αs-kazeinin %25.80-55.41 arasında ve β-kazeinin %37.90-48.25 arasında bulunduğu belirlenmiştir. Tulum peynirlerinin suda çözünebilir ekstraktlarının sıvı kromatografisi-tandem kütle spektrometre (LC-MS/MS) sistemi ile analizi sonucunda Anamur yöresine ait tulum peynirlerinde 45 αs1-kazein (KN), 2 αs2-KN, 73 β-KN türevli peptid, Mut yöresine ait tulum peynirlerinde 65 αs1-KN, 7 αs2-KN,107 β-KN türevli peptid, Karaman yöresine ait tulum peynirlerinde 59 αs1-KN, 11 αs2-KN, 129 β-KN, 4 k-KN türevli peptid ve Ereğli yöresine ait tulum peynirlerinde 88 αs1-KN, 9 αs2-KN, 124 β-KN türevli peptid tanımlanmıştır. αs1-KN türevli peptidlerin 5-23, αs2-KN türevli peptidlerin 5-15, β-KN türevli peptidlerin 5-24 ve k-KN türevli peptidlerin 5-7 amino asit uzunluğuna sahip olduğu belirlenmiştir. Olgunlaşma süresinin ilerlemesi ile gerçekleşen proteoliz sonucu yeni meydana gelen peptidlere bağlı olarak αs1-, αs2- ve β-KN türevli peptid sayısının artış gösterdiği tespit edilmiştir. Tanımlanan peptidlerin büyük bir kısmının β-KN türevli peptidlerden meydana geldiği ve bunu sırasıyla αs1-, αs2- ve k-KN türevli peptidlerin takip ettiği belirlenmiştir. Karakterize edilen αs1-KN türevli peptidlerin genellikle αs1- N'in N terminal bölgesinden meydana geldiği, β-KN türevli peptidlerin genellikle β-KN'in C terminal bölgesinden meydana geldiği, αs2-KN türevli peptidlerin genellikle αs2-KN'in orta ve C terminal bölgelerinden meydana geldiği ve k-KN türevli peptidlerin hidrofobik para-k-KN bölgesinden meydana geldiği tespit edilmiştir. BIOPEP, EROP-Moscow, PepBank, PeptideDB, Milk Bioactive Peptide Database ve Google Scholar online veri tabanları kullanılarak tanımlanan peptidlerde ACE inhibitörü, antibakteriyal, antifungal, antioksidan, antidiyabetik, antienflamatuar, antikarsinojenik, immünomodülatör, metal şelatlayıcı, GLP-1 sekresyonunu artırıcı, DPP-4 inhibitörü, katepsin B inhibitörü, prolil endopeptidaz inhibitörü,hiperkolesterolomik, opioid, cilt yenileyici, obezite önleyici, beyin fonksiyonunu artırıcı ve antiamnezik özelliklerden oluşmak üzere çeşitli biyolojik aktiviteler tespit edilmiştir. Bu fonksiyonel özellikler arasından ACE inhibitörü peptidlerin daha yüksek sayıda bulunduğu belirlenmiştir. Ayrıca, en fazla biyoaktif peptid sayısı β-KN türevli peptidlerde gözlemlenmiştir. 180 günlük olgunlaşma süresi boyunca belirlenen peptid modelinde αs1-KN türevli peptid ve β- KN türevli peptid oranları zıt bir seyir izlemiştir. Bu süreçte, β-KN türevli peptid oranı artarken, αs1-KN türevli peptid oranının azaldığı tespit edilmiştir. αs2- ve k-kazein türevli peptid oranlarının ise olgunlaşma süresince neredeyse sabit kaldığı belirlenmiştir.
In this study, physicochemical properties, proteolysis model, water-soluble peptides, and peptide dynamic of skin bag tulum cheeses produced by traditional ways in the Central Taurus region have been investigated during 180 days of ripening period. In this context, tulum cheeses produced in Anamur, Mut, Karaman, and Ereğli regions were left to ripen under 4-6 °C and 85% relative humidity conditions, and the analyses were carried out on the 7th, 30th, 60th, 90th, and 180th days of ripening period. Dry matter, protein, and fat contents of tulum cheeses were determined as an average of 55.43, 24.52 and 25.34%, respectively, throughout the ripening period. It was determined that the water-soluble nitrogen content increased, and the casein nitrogen content decreased due to the proteolysis that occurred during ripening. According to the results of SDS-PAGE analysis, αs- and β-casein hydrolyzed significantly in parallel with the progress of the ripening period in all tulum cheeses, and 37.90-48.25% of αs-casein and 25.80-55.41% of β-casein were found at the end of the ripening period. As a result of analyses of water-soluble extracts of tulum cheeses by liquid chromatographytandem mass spectrometry (LC-MS/MS) system, 45 αs1-casein-(CN), 2 αs2-CN-, 73 β-CN-derived peptides from Anamur region, 65 αs1-CN-, 7 αs2-CN-, 107 β-CN-derived peptides from Mut region, 59 αs1-CN-, 11 αs2-CN-, 129 β-CN-, 4 k-CN-derived peptides from Karaman region, and 88 αs1-CN-, 9 αs2-CN-, 124 β-CN-derived peptides from Ereğli region were identified. It was observed that αs1-, αs2-, β- and k-CN-derived peptides were 5-23, 5-15, 5-24, and 5-7 amino acids in length, respectively. The number of αs1-, αs2- and β-CN-derived peptides increased with the progressive ripening days due to the newly formed peptides depending on proteolysis. The majority of identified peptides consisted of β-CN-derived peptides, followed by αs1-, αs2-, and k-CN-derived peptides. Generally, αs1-CN-derived peptides originated from the Nterminal part of αs1-CN, β-CN-derived peptides originated from the C-terminal part of β-CN, αs2-CN derived peptides originated from the intermediate and N-terminal parts of αs2-CN, and k-CN-derived peptides arose from the hydrophobic para-k-CN region. Various biological activities including ACE inhibitory, antibacterial, antifungal, antioxidant,antidiabetic, anti-inflammatory, anticarcinogenic, immunomodulatory, metal chelating, GLP-1 secretion enhancing, DPP-4 inhibitory, cathepsin B inhibitory, prolyl endopeptidase inhibitory, hypercholesteremic,opioid, skin regenerating, anti-obesity, brain function improving and antiamnesic properties have been detected in characterized peptides using BIOPEP, EROP-Moscow, PepBank, PeptideDB, Milk Bioactive Peptide Database, and Google Scholar online databases. Among these functional features, ACE inhibitory peptides were found to have higher counts. Besides, the highest number of bioactive peptides was observed in β-CN-derived peptides. In the peptide model determined over the 180 days of ripening period, the ratios of αs1-CN-derived peptides and β-CN-derived peptides showed an opposite course. Within this period, the ratio of β-CNderived peptides ascended while the ratio of αs1-CN-derived peptides diminished. As for αs2- and k-CN derived peptides, their ratios remained almost constant during cheese ripening.
In this study, physicochemical properties, proteolysis model, water-soluble peptides, and peptide dynamic of skin bag tulum cheeses produced by traditional ways in the Central Taurus region have been investigated during 180 days of ripening period. In this context, tulum cheeses produced in Anamur, Mut, Karaman, and Ereğli regions were left to ripen under 4-6 °C and 85% relative humidity conditions, and the analyses were carried out on the 7th, 30th, 60th, 90th, and 180th days of ripening period. Dry matter, protein, and fat contents of tulum cheeses were determined as an average of 55.43, 24.52 and 25.34%, respectively, throughout the ripening period. It was determined that the water-soluble nitrogen content increased, and the casein nitrogen content decreased due to the proteolysis that occurred during ripening. According to the results of SDS-PAGE analysis, αs- and β-casein hydrolyzed significantly in parallel with the progress of the ripening period in all tulum cheeses, and 37.90-48.25% of αs-casein and 25.80-55.41% of β-casein were found at the end of the ripening period. As a result of analyses of water-soluble extracts of tulum cheeses by liquid chromatographytandem mass spectrometry (LC-MS/MS) system, 45 αs1-casein-(CN), 2 αs2-CN-, 73 β-CN-derived peptides from Anamur region, 65 αs1-CN-, 7 αs2-CN-, 107 β-CN-derived peptides from Mut region, 59 αs1-CN-, 11 αs2-CN-, 129 β-CN-, 4 k-CN-derived peptides from Karaman region, and 88 αs1-CN-, 9 αs2-CN-, 124 β-CN-derived peptides from Ereğli region were identified. It was observed that αs1-, αs2-, β- and k-CN-derived peptides were 5-23, 5-15, 5-24, and 5-7 amino acids in length, respectively. The number of αs1-, αs2- and β-CN-derived peptides increased with the progressive ripening days due to the newly formed peptides depending on proteolysis. The majority of identified peptides consisted of β-CN-derived peptides, followed by αs1-, αs2-, and k-CN-derived peptides. Generally, αs1-CN-derived peptides originated from the Nterminal part of αs1-CN, β-CN-derived peptides originated from the C-terminal part of β-CN, αs2-CN derived peptides originated from the intermediate and N-terminal parts of αs2-CN, and k-CN-derived peptides arose from the hydrophobic para-k-CN region. Various biological activities including ACE inhibitory, antibacterial, antifungal, antioxidant,antidiabetic, anti-inflammatory, anticarcinogenic, immunomodulatory, metal chelating, GLP-1 secretion enhancing, DPP-4 inhibitory, cathepsin B inhibitory, prolyl endopeptidase inhibitory, hypercholesteremic,opioid, skin regenerating, anti-obesity, brain function improving and antiamnesic properties have been detected in characterized peptides using BIOPEP, EROP-Moscow, PepBank, PeptideDB, Milk Bioactive Peptide Database, and Google Scholar online databases. Among these functional features, ACE inhibitory peptides were found to have higher counts. Besides, the highest number of bioactive peptides was observed in β-CN-derived peptides. In the peptide model determined over the 180 days of ripening period, the ratios of αs1-CN-derived peptides and β-CN-derived peptides showed an opposite course. Within this period, the ratio of β-CNderived peptides ascended while the ratio of αs1-CN-derived peptides diminished. As for αs2- and k-CN derived peptides, their ratios remained almost constant during cheese ripening.
Açıklama
Anahtar Kelimeler
Biyoaktif peptidler, kazeinler, Bioactive peptides, caseins
Kaynak
WoS Q Değeri
Scopus Q Değeri
Cilt
Sayı
Künye
Öztürk, H. İ. (2020). Orta Toroslar Yöresinde Üretilen Geleneksel Tulum Peynirlerinde Olgunlaşma Süresince Peptid Dinamiğinin Belirlenmesi. (Doktora Tezi). Selçuk Üniversitesi, Fen Bilimleri Enstitüsü, Konya.
