Characteristics and Biological Activities of Bioactive Peptides Derived from Bulgur Waste

Authors : Hema Aso Rashıd, Hüseyin Bozkurt, Çiğdem Aykaç

Pages : 88-97

Doi:10.33462/jotaf.1404907

View : 55 | Download : 58

Publication Date : 2025-01-29

Article Type : Research Paper

Abstract :Bulgur is one of the ready or semi-ready to eat cereals produced from wheat specifically Triticum durum variety. Residues of bulgur processing are known as bulgur waste that rich in some food components. Protein is one of the main components of bulgur that may remain in the wastes. This study was carried out to obtain and investigate the properties of bioactive peptides of bulgur waste proteins. Protein isolated from bulgur waste was hydrolyzed enzymatically to bioactive peptides and their potential activity against oxidation stress, microbial inhibition and hypertension control was determined. The bulgur waste proteins extracted from samples were hydrolyzed at different time intervals using pepsin, trypsin, chymotrypsin and protease under the optimum conditions of enzymes and o-phthalaldehyde (OPA) method was used to determine the degree of hydrolyses. The highest rate of hydrolysis efficiency was observed by protease as 10.08% at 240 min treatment while, the highest antioxidant capacity was measured with chymotrypsin (526.35% at 240 min) by 2,2′-azino-bis(3- ethylbenzothiazoline-6-sulphonic acid) (ABTS) and with trypsin (151.93 % at 240 min) by 2,2-diphenyl-1-picrylhydrazyl (DPPH) methods. Trypsin hydrolysates showed the highest antibacterial activity against Escherichia coli whereas pepsin hydrolysates exhibited the highest activity against Staphylococcus aureus. It has been observed that trypsin, chymotrypsin and protease hydrolysates have higher antihypertensive effects than protease hydrolyzates. The highest antihypertensive effect was obtained with protein hydrolyzate obtained by hydrolysis with chymotrypsin for 180 minutes. As a result, the novel peptides indicated to offer the selected biological effects, suitable to use as a food additive for different purposes in industrial applications.
Keywords : Bulgur atığı, Biyoaktif peptitler, Antioksidan aktivite, Antimikrobiyal aktivite, Antihipertansif aktivite