ENZYMATIC SYNTHESIS OF A NEW ANTITHROMBOTIC PEPTIDE OF INTEREST AS NUTRACEUTICAL

ORIGONE ANABELLA; STURNIOLO HECTOR; LIGGIERI CONSTANZA; CECATI FRANCISCO M.; ARDANAZ, CARLOS E.; BARBERIS SONIA

Buenos Aires

Congreso; XV Congreso Argentino de Ciencia y Tecnología de Alimentos (XV CYTAL); 2015

Asociación Argentina de Tecnólogos Alimentarios AATA

ABSTRACTRecent technological advances have creates great interest in the use of biologically active peptides. Peptides produced by fermentation and enzymatic hydrolysis have extensively been studied. In this work we report the enzymatic synthesis of N-α-[Carbobenzyloxy]-Tyr-Gln-Gln (Z-YQQ), a new antithrombotic tripeptide of interest as nutraceutic, which was obtained using phytoproteases from the stems and petiols of Asclepias curassavica L. as catalyst in an aqueous?organic biphasic system formed by 50:50 (v/v) ethyl acetate: buffer Tris ? HCl 0.1 M pH 8.The antithrombotic activity of the above mentioned peptide was determined by means of Winer Lab Test. 0.7 ppm of Z-YQQ peptide in different quantities of healthy human plasma were mixture with the test reagents, depending on the corresponding test (TT, PT, APTT), and the coagulation time was determined (sec). At the same time, blanks in similar conditions and without peptide were also carried out.Z-YQQ peptide acted on the intrinsic and extrinsic pathways of coagulation cascade, delaying the conversion time of prothrombin to thrombin and fibrinogen to fibrin in 142% and 50%, respectively. It also acted on the VIII, IX, XI and XII factors from the coagulation cascade, delaying coagulation time in 24 %, in relation to the blanks.These results suggest that a new antithrombotic peptide (Z-YQQ), which was obtained by enzymatic synthesis, can be useful as nutraceutical. Nevertheless, several aspects of such peptide production and its application to food systems should be studied and optimized.