Production and characterization of α-glucosidase inhibitory peptides from sweet potato protein by ultrasound-assisted enzymatic hydrolysis and in vitro gastrointestinal digestion

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

European Food Research and Technology Pub Date : 2024-12-02 DOI:10.1007/s00217-024-04636-3

Yue Hu, Hong-Nan Sun, Miao Zhang, Tai-Hua Mu

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引用次数: 0

Abstract

Effects of energy divergent (EDU) and gathered ultrasound (EGU) at 40 W/L assisted Alcalase, Papain and Flavourzyme hydrolysis on production of α-glucosidase inhibitory peptides from sweet potato protein (SPP) were investigated, as well as impact of in vitro gastrointestinal digestion (GID) on changes of their characterization, to explore new preparation technology and potential source of α-glucosidase inhibitory peptides. EDU and EGU assisted enzymatic hydrolysis markedly enhanced α-glucosidase inhibitory activity and yield of all SPP hydrolysates (SPPH). Among them, SPPH by EGU-assisted Alcalase, Papain and Flavourzyme (APF) hydrolysis exhibited the highest α-glucosidase inhibitory activity (IC₅₀ 0.26 mg/mL) and yield (86.39%), of which the inhibitory activity was highly preserved after in vitro digestion. MW 1–2 kDa peptides obtained from SPPH by EGU-APF after GID (EGU-APF-S) showed high α-glucosidase inhibition, from which two novel α-glucosidase inhibitory peptides AIWGAGGGGLR and FHDPMLR were identified with IC₅₀ of 0.087 and 0.036 mg/mL respectively. Molecular docking revealed that stronger interaction between FHDPMLR and α-glucosidase was attributed to more hydrogen bonds and electrostatic interactions as compared to AIWGAGGGGLR. Therefore, SPPH by EGU-APF can be a potential source of α-glucosidase inhibitory peptides.

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.