Isolation and identification of thrombin-inhibiting peptides derived from soybean protein

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY

Food Biotechnology Pub Date : 2022-04-03 DOI:10.1080/08905436.2022.2052311

R. Xu, Yanbo Huang, Yi Hou, Song-Qing Hu

引用次数: 0

Abstract

ABSTRACT The aim of this study was preparation of a soybean protein hydrolyzate with thrombin inhibitory activity and isolation, identification, and characterization of the active peptides from the hydrolyzate. In this study, a soybean protein hydrolyzate with the thrombin inhibiting IC50 value of 2.78 mg/mL was prepared under the improved pepsin hydrolysis condition, which exhibited the highest thrombin inhibitory activity in these soybean protein-derived hydrolyzates. A novel nonapeptide FFPDIPKIK with the IC50 value of 2.36 mM was screened from the hydrolyzate by in silico methods. The kinetic studies and molecular docking showed that the nonapeptide adopted a mixed-type mode to inhibit thrombin and bound with thrombin with several hydrogen bonds and hydrophobic interactions. The nonapeptide was partially digested using the in vitro digestion model, and its truncated peptides had comparable thrombin inhibitory activity. The results suggested that soybean protein hydrolyzate could be exploited as a functional food ingredient against coagulation.

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大豆蛋白凝血酶抑制肽的分离与鉴定

摘要本研究的目的是制备具有凝血酶抑制活性的大豆蛋白水解产物，并从水解产物中分离、鉴定和表征活性肽。本研究在改良的胃蛋白酶水解条件下，制备了一种抑制凝血酶IC50值为2.78 mg/mL的大豆蛋白水解产物，该产物在这些大豆蛋白衍生的水解产物中具有最高的凝血酶抑制活性。用硅法从该水解产物中筛选出IC50值为2.36 mM的新型非肽FFPDIPKIK。动力学研究和分子对接表明，该非肽采用混合型模式抑制凝血酶，并通过多个氢键和疏水相互作用与凝血酶结合。用体外消化模型部分消化非肽，其截短肽具有相当的凝血酶抑制活性。结果表明，大豆蛋白水解物可作为一种抗凝血功能食品原料开发利用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.