a Department of Food Engineering, ˙Istanbul S. Zaim University (˙IZÜ), Halkalı – Küçükçekmece, ˙Istanbul, Turkey -- b ˙Istanbul S. Zaim University (˙IZÜ), Halal Food R&D Center, Halkalı, Küçükçekmece, ˙Istanbul, Turkey -- c ˙IZÜ Food and Agricultural Research Center (GTÜAM), Halkalı Campus, 34303 Küçükçekmece, ˙Istanbul, Turkey.Cold press technology generates high quality value-added oil products along with highly stable oilseed cakes.
Hazelnut cakes are characterized by high protein concentrations that can be industrially valorized. Here, using
an aqueous extraction scheme along with enzymatic proteolysis and FPLC (fast protein liquid chromatography)-
based fractionation, a variety of hazelnut peptide fractions with varying bioactive properties were manufactured
and their sequences were determined based on mass spectrometry. DPP-IV inhibitory attributes were determined
based on an in vitro DPP-IV assay and in silico techniques were administered for for the analysis of overall
bioactive potential and DPP-IV inhibitory characteristics of peptides. Based on these investigations, 256 peptides
were identified in 81 different fractions. The majority of fractions were characterized with low to moderate DPPIV
inhibitory activity possibly due to their dilute nature. Some hazelnut peptides were characterized by comparable
IC50 values as the positive control (Diprotin-A). The most influential 7 peptides were shown to generate
higher docking scores than the control. The main interaction mechanism between hazelnut peptides and DPP-IV
possibly depended on hydrophobic interactions. While further concentration could enhance the DPP-IV inhibitory
potential of hazelnut peptides, hazelnut cakes represent a sustainable resource of potentially antidiabetic
peptides
