Identification novel salt-enhancing peptides from largemouth bass and exploration their action mechanism with transmembrane channel-like 4 (TMC4) by molecular simulation.

IF 9.8 1区 农林科学 Q1 CHEMISTRY, APPLIED
Food Chemistry Pub Date : 2024-03-01 Epub Date: 2023-10-05 DOI:10.1016/j.foodchem.2023.137614
Ying Bu, Chaonan Sun, Jiaqi Guo, Wenhui Zhu, Jianrong Li, Xuepeng Li, Yi Zhang
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引用次数: 0

Abstract

The purpose of this study was to screen and verify salt-enhancing peptides that can effectively reduce sodium consumption from Largemouth bass myosin through virtual hydrolysis, molecular simulation, and sensory evaluation. The human transmembrane channel-like 4 (TMC4) was constructed using Alphafold2, with 93.3 % of amino acids falling within allowed regions. A total of 19 peptides were predicted through virtual hydrolysis and screening. DAF, QIF, RPAL, and IPVM significantly enhanced the saltiness perception, and QIF exhibited the most pronounced effect in enhancing saltiness (P < 0.05). The residues Ala258, Ser546, Ser603, Phe259, Cys265, Glu539, Lys278 and Ser585 were identified as key binding sites. The TMC4-DAF complex achieved stability after 20, 000 ps, exhibiting an average RMSD value of 0.84 nm. DAF consistently displayed fluctuations at approximately 3.05 nm, and the number of hydrogen bonds varied between 3 and 5. These results suggested that Alphafold2 modelling can be used for predicting salt-enhancing peptides.

从大嘴鲈鱼中鉴定新的增盐肽,并通过分子模拟探讨其与跨膜通道样4(TMC4)的作用机制。
本研究的目的是通过虚拟水解、分子模拟和感官评价,筛选和验证能够有效降低Largemouth鲈鱼肌球蛋白钠消耗的增盐肽。人类跨膜通道样4(TMC4)是使用Alphabold2构建的,93.3%的氨基酸位于允许的区域内。通过虚拟水解和筛选,共预测了19种肽。DAF、QIF、RPAL和IPVM显著增强咸味感知,其中QIF对咸味的增强作用最为显著(P
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来源期刊
Food Chemistry
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.
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