Identification of Marine Shellfish–Derived Bioactive Peptides by in Silico Analysis and in Vitro Inhibitory Activity on α-Glucosidase

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2024-06-05 DOI:10.1080/10498850.2024.2351531

Jili Wu, Li Yang, Tianyu Shu, Xuewu Zhang

引用次数: 0

Abstract

In this study, 16 marine shellfish proteins were selected for in silico hydrolysis. The binding abilities of the obtained oligopeptides to the two targets (COVID-19 spike protein and type 2 diabete...

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通过硅学分析和体外α-葡萄糖苷酶抑制活性鉴定海洋贝类生物活性肽

本研究选择了 16 种海洋贝类蛋白质进行硅水解。所获得的寡肽与两个目标蛋白（COVID-19尖峰蛋白和2型糖尿病蛋白）的结合能力分别为0.5%和0.5%。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.