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    Characterization of Proteins Extracted from Ulva sp., Padina sp., and Laurencia sp. Macroalgae Using Green Technology: Effect of In Vitro Digestion on Antioxidant and ACE‑I Inhibitory Activity
    (AMER CHEMICAL SOC, 1155 16TH ST, NW, WASHINGTON, DC 20036, 2023) Şensu, Eda; Ayar, Eda Nur; Okudan, Emine Şükran; Özçelik, Beraat; Yücetepe, Aysun
    Macroalgal proteins were extracted from Ulva rigida (URPE) (green), Padina pavonica (PPPE) (brown), and Laurencia obtusa (LOPE) (red) using ultrasound-assisted enzymatic extraction, which is one of the green extraction technologies. Techno-functional, characteristic, and digestibility properties, and biological activities including antioxidant (AOA) and angiotensin-I converting enzyme (ACE-I) inhibitory activities were also investigated. According to the results, the extraction yield (EY) (94.74%) was detected in the extraction of L. obtusa, followed by U. rigida and P. pavonica. PPPE showed the highest ACE-I inhibitory activity before in vitro digestion. In contrast to PPPE, LOPE (20.90 ± 0.00%) and URPE (20.20 ± 0.00%) showed higher ACE-I inhibitory activity after in vitro digestion. The highest total phenolic content (TPC) (77.86 ± 1.00 mg GAE/g) was determined in LOPE. On the other hand, the highest AOACUPRAC (74.69 ± 1.78 mg TE/g) and AOAABTS (251.29 ± 5.0 mg TE/g) were detected in PPPE. After in vitro digestion, LOPE had the highest TPC (22.11 ± 2.18 mg GAE/g), AOACUPRAC (8.41 ± 0.06 mg TE/g), and AOAABTS (88.32 ± 0.65 mg TE/g) (p < 0.05). In vitro protein digestibility of three macroalgal protein extracts ranged from 84.35 ± 2.01% to 94.09 ± 0.00% (p < 0.05). Three macroalgae showed high oil holding capacity (OHC), especially PPPE (410.13 ± 16.37%) (p < 0.05), but they showed minimum foaming and emulsifying properties. The quality of the extracted macroalgal proteins was assessed using FTIR, SDSPAGE, and DSC analyses. According to our findings, the method applied for macroalgal protein extraction could have a potential the promise of ultrasonication application as an environmentally friendly technology for food industry. Moreover, URPE, PPPE, and LOPE from sustainable sources may be attractive in terms of nourishment for people because of their digestibility, antioxidant properties, and ACE-I inhibitory activities.
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    Investigation of Changes in Some Bioactive Properties of Phenolic Extracts From Pulp and Seed Tissues of Ziziphus Jujuba During in Vitro Digestion
    (The Association of Food Technology, 2023) Şensu, Eda; Duran, Ayhan; Özçelik, Beraat; Yücetepe, Aysun
    In this study, changes in angiotensin-I converting enzyme (ACE) inhibitory, ?-amylase inhibitory and antioxidant activities, total phenolic content (TPC), total monomeric anthocyanin content (TMAC) of ultrasonic phenolic extracts from pulp and seed of Ziziphus jujuba were investigated during in vitro digestion. Bioaccessible fractions of phenolics in seed and pulp extracts were calculated as 23.24±4.46% and 9.43±0.24%, respectively. Moreover, bioaccessibility for TMAC in seed extracts (147.83±9.20%) was higher than pulp (15.76±3.89%) (P<0.05). A decrease in the antioxidant activity of the extracts occurred after in vitro digestion (P<0.05). The ACE inhibitory activity of undigested extracts from seed (86.04±0.00%) was higher than that of the undigested pulp extract (42.74±8.57%) (P<0.05). The ?-amylase inhibitory activity of seed and pulp extracts was determined as 49.18±0.35% and 36.07±5.83%, respectively. The results of the study showed that ACE inhibitory activity and ?-amylase inhibitory activity of the polyphenolics from pulp increased after in vitro digestion.
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    Ultrasound-assisted enzymatic extraction of proteins from Gracilaria dura: Investigation of antioxidant activity and techno-functional properties
    (WILEY, 111 RIVER ST, HOBOKEN 07030-5774, NJ, 2022) Bozdemir, Ayşegül; Şensu, Eda; Okudan, Emine Şükran; Özçelik, Beraat; Yücetepe, Aysun
    In this study, ultrasound-assisted enzymatic extraction was performed to extract proteins from Gracilaria dura for the first time. The ultrasonic applying time (30–300?s), enzyme/substrate (E/S, 0.5–2.5), and extraction time (20–28?h) on protein content (PC), total phenolic content (TPC), and antioxidant activity (AOA) was optimized using response surface methodology. Techno-functional properties of protein extracts obtained under optimum conditions were determined. At optimum conditions (ultrasonic applying time: 257.57?s, E/S: 2.5, extraction time: 22.61?h), PC, TPC, AOACUPRAC and AOAABTS were found as 189.59?mg/g, 60.52?mg GAE/g and 55.66?mg TE/g and 478.50?mg TE/g dw, respectively. The water/oil absorption capacity, foaming capacity/stability, emulsifying activity/stability of the protein extracts were 195?±?0.08%, 568?±?0.10%, 12.5?±?0.00%, 0%, 44?±?0.00%, and 75?±?2.50%, respectively. In conclusion, G. dura protein extracts may have an important potential to improve antioxidant activity and functional properties of various food products due to high antioxidant activity and a good level of water/oil absorption capacity. Novelty impact statement: Macroalgae Gracilaria dura proteins were successfully extracted with high extraction efficiency by extraction process performed with ultrasonication application and enzyme usage. The protein extracts from G. dura can be used to improve the techno-functional and antioxidative properties of various food products due to their acceptable water/oil absorption capacity and emulsifying properties and high antioxidant activity.