Screening of key dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from casein hydrolysates based on peptidomics, chemometrics, recombination, and omission experiments

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-03 DOI:10.1016/j.foodchem.2025.146639

Sijie Wang, Minzhi Zhou, Jingjing Qian, Danyin Yang, Lin Zheng, Mouming Zhao

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引用次数: 0

Abstract

Casein is considered a good source for preparing dipeptidyl-peptidase IV (DPP-IV) inhibitory peptides. However, the contributions of identified DPP-IV inhibitory peptides in actual casein hydrolysates to the overall activities remain unclear. This study screened the key DPP-IV inhibitory peptides in the casein hydrolysate generated with proteaxh (CXH) by peptidomics, chemometrics, recombination, and omission experiments. Our results showed that Xaa-Pro-Xaa-Pro-type (XPXP-type) peptides with 4–8 residues and other Xaa-Pro-type (XP-type) peptides with 2–5 residues, especially containing an N-terminal residue (Ile, Leu, Val, Ala, Met, Phe, Gly, and Tyr) contributed greatly to CXH. CXH (900 mg/kg) showed an obvious hypoglycemic effect in vivo. Nine novel DPP-IV inhibitory peptides (MPIQ, APFPEVF, MPIQA, APFP, YPE, MPFP, LPLP, FPEVF, and APFPEV) were identified. Twenty screened XP-type peptides accounted for 39.69 % and 45.16 % of the DPP-IV inhibitory activities of CXH and its digest, and LPVP showed the highest contribution value (over 9 %).

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基于肽组学、化学计量学、重组和遗漏实验从酪蛋白水解物中筛选关键的二肽基肽酶IV （DPP-IV）抑制肽

酪蛋白被认为是制备二肽基肽酶IV （DPP-IV）抑制肽的良好来源。然而，在实际酪蛋白水解物中鉴定的DPP-IV抑制肽对总体活性的贡献尚不清楚。本研究通过肽组学、化学计量学、重组和遗漏实验筛选酪蛋白水解产物中关键的DPP-IV抑制肽。结果表明，含有4-8个残基的xaa - pro - pro型（XPXP-type）肽和含有2-5个残基的其他xaa - pro型（XP-type）肽，特别是含有n端残基（Ile、Leu、Val、Ala、Met、Phe、Gly和Tyr）的xaa - pro型（XPXP-type）肽对CXH的贡献很大。CXH（900 mg/kg）具有明显的体内降糖作用。鉴定出9种新型DPP-IV抑制肽（MPIQ、APFPEVF、MPIQA、APFP、YPE、MPFP、LPLP、FPEVF和APFPEV）。筛选到的20种xp型肽对CXH及其消化的DPP-IV抑制活性的贡献率分别为39.69 %和45.16 %，其中LPVP的贡献率最高（超过9 %）。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.