Inhibitory mechanism of tyrosinase inhibitory peptides identified from the mantle of Pinctada martensii

IF 4 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2025-03-25 DOI:10.1016/j.jff.2025.106759

Haisheng Lin , Wen Wang , Fei Li , Jialong Gao , Zhongqin Chen , Wenhong Cao , Xiaoming Qin , Huina Zheng , Dean Ji , Hai Liu

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Abstract

Mantle tissue of pearl oyster is an underappreciated protein resource for functional peptides preparation. This study aimed to identify novel tyrosinase inhibitory peptides from collagen of Pinctada martensii mantle and to elucidate inhibition mechanism against tyrosinase. Collagen peptides of mantle were prepared by enzyme hydrolysis with animal protease. Two novel tyrosinase inhibitory peptides, Val-Leu-Ser-Val-Tyr (VLSLY) and Ile-Val-His-Arg-Lys-Cys-Phe (IVHRKCF), with IC50 values of 0.80 ± 0.03 mM and 1.51 ± 0.10 mM, respectively, were identified using LC-MS/MS methods combined with molecular docking. Moreover, the peptide IVHRKCF showed superior free radical scavenging ability. Hydrogen bonding and hydrophobic interactions were the main drivers of the interaction of peptides with tyrosinase, and IVHRKCF exhibited a more stable affinity. Lineweaver-Burk analysis results indicated that both peptides exhibited a mixed inhibition mechanism. This study provides new insights into the potential use of tyrosinase inhibitors in whitening foods and pharmaceuticals.

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马氏平铃虫棉衣中酪氨酸酶抑制肽的抑制机制

珍珠牡蛎的被膜组织是一种未被充分利用的功能肽制备蛋白质资源。本研究旨在从马氏平锥虫（Pinctada martensii mantle）胶原蛋白中鉴定新的酪氨酸酶抑制肽，并阐明其对酪氨酸酶的抑制机制。以动物蛋白酶为原料，采用酶解法制备了套膜胶原肽。采用LC-MS/MS结合分子对接技术，鉴定出两种新型酪氨酸酶抑制肽Val-Leu-Ser-Val-Tyr （VLSLY）和Ile-Val-His-Arg-Lys-Cys-Phe (IVHRKCF)， IC50值分别为0.80±0.03 mM和1.51±0.10 mM。此外，肽IVHRKCF具有较强的自由基清除能力。氢键和疏水相互作用是肽与酪氨酸酶相互作用的主要驱动因素，而IVHRKCF表现出更稳定的亲和力。Lineweaver-Burk分析结果表明，两种肽均表现出混合抑制机制。这项研究为酪氨酸酶抑制剂在美白食品和药品中的潜在应用提供了新的见解。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.