Exploring the Novel Pancreatic Lipase-Inhibitory Peptides in Chlorella pyrenoidosa: Preparation, Purification, Identification, and Molecular Docking.

IF 5.1 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Foods Pub Date : 2025-09-22 DOI:10.3390/foods14183277

Dengmi Wang, Luan Lin, Peng Liang, Wenjun Liu, Wenrui Ma, Ying Wang, Jicheng Chen

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Abstract

Obesity is a worldwide problem, and lowering pancreatic lipase (PL) activity is an effective strategy to counteract it. In this study, pancreatic lipase-inhibitory (PL-I) peptides were isolated and purified from Chlorella pyrenoidosa protein hydrolysates (CPPHs) using ultrafiltration and Sephadex gel chromatography (Sephadex G-25). A total of 858 peptides were identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Four novel PL-I peptides (FLSQPF, VWTPI, IVGPF, and IPYPL) were virtually screened using molecular docking and subsequently synthesized, with VWTPI exhibiting the highest PL inhibition. Moreover, the inhibition of the enzyme by VWTPI was a mixture of competitive and non-competitive inhibition, with an inhibition constant (Ki) of 7.27 mg/mL. Molecular docking showed that VWTPI interacts with the PL active center by hydrogen bonding, hydrophobic contacts, van der Waals forces, and π-π stacking. This study suggests that peptides from Chlorella pyrenoidosa could be used as lipid-lowering agents to prevent and cure obesity.

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新型胰腺脂肪酶抑制肽的制备、纯化、鉴定和分子对接。

肥胖是一个世界性的问题，降低胰脂肪酶（PL）活性是对抗肥胖的有效策略。本研究采用超滤和Sephadex凝胶层析（Sephadex G-25）技术从小球藻（Chlorella pyrenoidosa）蛋白水解物（CPPHs）中分离纯化胰腺脂肪酶抑制肽（PL-I）。采用液相色谱-串联质谱法（LC-MS/MS）鉴定了858个肽段。利用分子对接技术虚拟筛选并合成了四种新型PL- 1肽（FLSQPF、VWTPI、IVGPF和IPYPL），其中VWTPI对PL的抑制作用最强。此外，VWTPI对酶的抑制为竞争性和非竞争性混合抑制，抑制常数（Ki）为7.27 mg/mL。分子对接表明，VWTPI通过氢键、疏水接触、范德华力和π-π堆叠与PL活性中心相互作用。本研究提示，从小球藻中提取的肽可作为降脂剂用于预防和治疗肥胖。

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来源期刊

Foods Immunology and Microbiology-Microbiology

CiteScore

7.40

自引率

15.40%

发文量

3516

审稿时长

15.83 days

期刊介绍： Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: manuscripts regarding research proposals and research ideas will be particularly welcomed electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds