Proteomic-based prediction of functional bioactive peptides in proteins extracted from Torreya grandis using choline chloride-based deep eutectic solvents

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-06-21 DOI:10.1016/j.fochx.2025.102691

Rabia Durrani , Hou Bowen , Erwann Durand , André Delavault , Hammad Ullah , Zeyuan Ling , Gao Fei , Song Lili

{"title":"Proteomic-based prediction of functional bioactive peptides in proteins extracted from Torreya grandis using choline chloride-based deep eutectic solvents","authors":"Rabia Durrani , Hou Bowen , Erwann Durand , André Delavault , Hammad Ullah , Zeyuan Ling , Gao Fei , Song Lili","doi":"10.1016/j.fochx.2025.102691","DOIUrl":null,"url":null,"abstract":"<div><div>Five deep eutectic solvents were used to extract <em>T. grandis</em> nut protein, with water as comparison. ChCl:Urea was the most effective, preserving integrity and functionality of extracted proteins. Cold ethanol purification yielded highest protein recovery rate 6.89 % ± 0.12 %. Time, temperature, and solid-liquid ratio, were optimized using response surface methodology and a Box-Behnken design. Extracted proteins were characterized <em>via</em> SDS-PAGE to assess digestibility and functional properties. Proteins extracted by DES were further analyzed <em>via</em> LC-MS/MS. <em>De novo</em> sequencing identified 600 peptides with 235 proteins in DES extract, compared to 349 peptides and 143 proteins in the water extract. Furthermore, 87 functional oligopeptides in DES, compared to 41 in water. DES extract contain 63 antioxidant peptides, with three distinct peptides GGE, CME, and YIY. CME peptide had highest antioxidant activity. These findings highlighted DES for extracting smaller functional proteins and peptides from <em>T. grandis</em>, demonstrating potential in food industry applications for protein extraction.</div></div>","PeriodicalId":12334,"journal":{"name":"Food Chemistry: X","volume":"29 ","pages":"Article 102691"},"PeriodicalIF":6.5000,"publicationDate":"2025-06-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry: X","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2590157525005383","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

Abstract

Five deep eutectic solvents were used to extract T. grandis nut protein, with water as comparison. ChCl:Urea was the most effective, preserving integrity and functionality of extracted proteins. Cold ethanol purification yielded highest protein recovery rate 6.89 % ± 0.12 %. Time, temperature, and solid-liquid ratio, were optimized using response surface methodology and a Box-Behnken design. Extracted proteins were characterized via SDS-PAGE to assess digestibility and functional properties. Proteins extracted by DES were further analyzed via LC-MS/MS. De novo sequencing identified 600 peptides with 235 proteins in DES extract, compared to 349 peptides and 143 proteins in the water extract. Furthermore, 87 functional oligopeptides in DES, compared to 41 in water. DES extract contain 63 antioxidant peptides, with three distinct peptides GGE, CME, and YIY. CME peptide had highest antioxidant activity. These findings highlighted DES for extracting smaller functional proteins and peptides from T. grandis, demonstrating potential in food industry applications for protein extraction.

Abstract Image

查看原文本刊更多论文

基于蛋白质组学的氯胆碱深共熔溶剂对香榧蛋白中功能性生物活性肽的预测

用5种深共晶溶剂提取大核桃蛋白，以水为对照。ChCl：尿素是最有效的，保留了提取蛋白的完整性和功能。冷乙醇纯化的蛋白质回收率最高，为6.89%±0.12%。采用响应面法和Box-Behnken设计对时间、温度和料液比进行优化。提取的蛋白质通过SDS-PAGE进行表征，以评估消化率和功能特性。通过LC-MS/MS进一步分析DES提取的蛋白质。从头测序在DES提取物中鉴定出600条肽和235个蛋白质，而在水提取物中鉴定出349条肽和143个蛋白质。此外，DES中有87个功能性寡肽，而水中有41个。DES提取物含有63种抗氧化肽，其中GGE、CME和YIY三种不同的肽。CME肽的抗氧化活性最高。这些发现强调了DES从大叶藻中提取较小的功能蛋白和肽，显示了在食品工业中蛋白质提取的潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.