Rapidly and Efficiently Screening and Identification of Xanthine Oxidase Inhibitory Peptides From Protein Hydrolysate of Antarctic Krill

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Xue Liu, Wenya Meng, Jing Zhang, Ye Wang, Long Xing, Huiyang Yu, Hu Hou, Ping Dong
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引用次数: 0

Abstract

With increasing public awareness of gout and hyperuricemia, the quest for xanthine oxidase (XOD) inhibitors to alleviate elevated uric acid levels has emerged as a central approach in hyperuricemia treatment. Defatted Antarctic krill meal, a cost-effective byproduct of krill oil production, is enriched with high-quality protein. This study aimed to evaluate the inhibition of the peptides from protein hydrolysate of Antarctic krill against XOD. Alcalase was implemented for the enzymatic preparation of proteins, and the optimal hydrolysis conditions were optimised. Utilising affinity ultrafiltration and molecular docking techniques, innovative XOD inhibitory peptides were isolated and identified from the protein hydrolysate of defatted Antarctic krill meal (AKAP). The inhibitory activities of these peptides were validated in vitro. A total of 943 peptides were identified by LC-MS/MS analysis, and their binding affinity to XOD was assessed using molecular docking. Among the peptides screened, Leu-Pro-Pro-Tyr-Ser-Lys-Glu (LPPYSKE, 832.43 Da, IC50 = 0.332 ± 0.05 mg/mL) exhibited the highest XOD inhibitory activity. Molecular docking results revealed that salt bridges, hydrocarbon bonding and π–alkyl groups significantly affected the interaction between XOD inhibitory peptides and key residues, namely, GLU802, PHE914 and PHE1009. Overall, these results underscore the potential of AKAP as a promising candidate for the development of functional foods against hyperuricemia.

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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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