Akbarbaglu Zahra, Mazloomi Narges, Karimzadeh Laleh, Sarabandi Khashayar, Jafari Seid Mahdi, Hesarinejad Mohammad Ali
Department of Food Science, College of Agriculture, University of Tabriz, Tabriz, 5166616471, Iran.
Department of Nutritional Sciences, School of Health, Mazandaran University of Medical Sciences, Sari, Iran.
Sci Rep. 2025 Mar 28;15(1):10802. doi: 10.1038/s41598-025-95089-5.
One of the challenges related to food and agriculture industries is the production of waste and by-products. In this study, red pomegranate seeds (PS) was selected as a by-product (from oil extraction) for the production of bioactive hydrolysate (with Alcalase, pancreatin, trypsin and pepsin). The composition of essential (~ 23.3%), hydrophobic (~ 32.9%), antioxidant (~ 13.9%) amino acids, and PER index (~ 2.1) especially in hydrolysates by alcalase (H-Al) indicated the nutritional value, antioxidant activity and high digestibility of hydrolysate. Secondary structures and amide regions (I, II and III) were identified in PS-protein. Enzymolysis led to the improvement of solubility, emulsification and foaming capacity of PS-protein, especially in acidic conditions. The water and oil holding capacity were also affected by the type of proteases. The most biological activities (DPPH, ABTS, OH, NO radicals scavenging, reducing power, total antioxidant and metal-ions chelating activities), also, Angiotensin I-converting enzyme (ACE) (50.1%) and Dipeptidyl peptidase-4 (DPP-IV) (61.2%) inhibition were achieved through hydrolysis using Alcalase and pancreatin. While, the highest antibacterial effect (E. coli and S. aureus) was obtained after hydrolysis with Alcalase. PS- hydrolysate can be considered as a natural nutritious, functional, antioxidant, preservative, blood pressure lowering and antidiabetic compounds in food formulations and dietary supplements.
与食品和农业产业相关的挑战之一是废弃物和副产品的产生。在本研究中，红石榴籽（PS）被选为一种副产品（来自油脂提取），用于生产生物活性水解产物（使用碱性蛋白酶、胰蛋白酶、胰凝乳蛋白酶和胃蛋白酶）。必需氨基酸（约23.3%）、疏水氨基酸（约32.9%）、抗氧化氨基酸（约13.9%）的组成以及蛋白质效率比值（PER）指数（约2.1），特别是碱性蛋白酶水解产物（H-Al）中的这些指标，表明了水解产物的营养价值、抗氧化活性和高消化率。在PS-蛋白中鉴定出了二级结构和酰胺区域（I、II和III）。酶解提高了PS-蛋白的溶解性、乳化性和起泡能力，尤其是在酸性条件下。持水能力和持油能力也受蛋白酶类型的影响。通过使用碱性蛋白酶和胰蛋白酶水解，还实现了最高的生物活性（DPPH、ABTS、OH、NO自由基清除、还原能力、总抗氧化和金属离子螯合活性），以及血管紧张素I转换酶（ACE）（50.1%）和二肽基肽酶-4（DPP-IV）（61.2%）抑制率。同时，用碱性蛋白酶水解后获得了最高的抗菌效果（对大肠杆菌和金黄色葡萄球菌）。PS水解产物可被视为食品配方和膳食补充剂中的天然营养、功能性、抗氧化、防腐、降血压和抗糖尿病化合物。
