Sintesis Senyawa Tripeptida Valin-Asparagin-Prolin sebagai Kandidat Antioksidan dengan Menggunakan Metode SPPS
DOI:
https://doi.org/10.29313/bcsp.v6i2.24828Keywords:
SPPS, Peptida, AktivitasAbstract
Abstract. Peptides are bioactive molecules composed of two to approximately twenty amino acid residues linked by peptide bonds. Bioactive peptides offer numerous benefits, one of which is their antioxidant activity. The combination of hydrophobic and polar amino acids, such as valine, asparagine, and proline in the Val–Asn–Pro tripeptide, is known to provide a balance between solubility and optimal free radical scavenging ability. Peptide synthesis can be performed using the SPPS (Solid-Phase Peptide Synthesis) method, which produces peptides efficiently and rapidly; therefore, the objective of this study is to compare the antioxidant activity of the SPPS-synthesized Val-Asn-Pro tripeptide with that of a natural tripeptide derived from grain fermentation. The testing method involved synthesizing the tripeptide and then characterizing the synthesis product using MS and KCKT, which yielded an m/z value of 329 and a retention time of 20.078 minutes as the highest peak. Following characterization, antioxidant testing was performed using the DPPH method, yielding an IC50 value of 338 µg/ml, indicating that the antioxidant activity of the Val–Asn–Pro tripeptide is very weak, but better than that of the Val–Asn–Pro tripeptide derived from grain fermentation
Abstrak. Peptida merupakan molekul bioaktif yang tersusun dari dua hingga sekitar dua puluh residu asam amino yang dihubungkan melalui ikatan peptida. Peptida bioaktif memiliki banyak manfaat salah satunya sebagai antioksidan. Kombinasi asam amino hidrofobik dan polar, seperti valin, asparagin, dan prolin dalam tripeptida Val–Asn–Pro, diketahui memberikan keseimbangan antara kelarutan dan kemampuan penangkapan radikal bebas yang optimal. Sintesis peptida dilakukan melalui metode SPPS (Solid Phase Peptide Synthesis) yang menghasilkan peptida secara efisien dan cepat sehingga tujuan dari penelitian ini adalah membandingkan aktivitas antioksidan hasil sintesis tripeptida metode SPPS Val-Asn-Pro dengan tripeptida alami hasil fermentasi biji-bijian. Metode pengujian dilakukan dengan sintesis tripeptida kemudian karakterisasi hasil sintesis menggunakan MS dan KCKT yang menghasilkan nilai m/z sebesar 329 dan waktu retensi 20,078 menit sebagai puncak tertinggi. Setelah karakterisasi, dilakukan uji antioksidan dengan metode DPPH dan didapat nilai IC50 sebesar 338 µg/ml yang menunjukkan bahwa aktivitas antioksidan tripeptida Val–Asn–Pro sangat lemah, namun lebih baik dari pada tripeptida Val–Asn–Pro dari fermentasi biji-bijian.
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