Preparation, identification, and inhibitory mechanism of dipeptidyl peptidase IV inhibitory peptides from goat milk whey protein

IF 4.1 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Food Science Pub Date : 2023-07-17 DOI:10.1111/1750-3841.16694

Xiaojing Du, Chengyu Jiang, Shan Wang, Huijuan Jing, Ling Mo, Chaoyang Ma, Hongxin Wang

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引用次数: 0

Abstract

This study explores potential hypoglycemic mechanisms by preparing and identifying novel dipeptidyl peptidase IV (DPP-IV) inhibitory peptides from goat milk (GM) whey protein. Papain was used to hydrolyze the GM whey protein. After purification by ultrafiltration, the Sephadex column, and preparative RP-HPLC, the peptide inhibited DPP-IV, α-glucosidase, and α-amylase with IC50 of 0.34, 0.37, and 0.72 mg/mL, respectively. To further explore the inhibitory mechanism of peptides on DPP-IV, SPPEFLR, LDADGSY, YPVEPFT, and FNPTY were identified and synthesized for the first time, with IC50 values of 56.22, 52.16, 175.7, and 62.32 µM, respectively. Molecular docking and dynamics results show that SPPEFLR, LDADGSY, and FNPTY bind more tightly to the active pocket of DPP-IV, which was consistent with the in vitro activity. Furthermore, the first three N-terminals of SPPEFLR and FNPTY peptides exhibit proline characteristics and competitively inhibit DPP-IV. Notably, the first N-terminal leucine of LDADGSY may play a key role in inhibiting DPP-IV.

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山羊奶乳清蛋白二肽基肽酶IV抑制肽的制备、鉴定及抑制机理研究

本研究通过从山羊奶（GM）乳清蛋白中制备和鉴定新型二肽基肽酶IV（DPP-IV）抑制肽，探索潜在的降血糖机制。木瓜蛋白酶用于水解转基因乳清蛋白。经超滤、Sephadex柱和制备型RP-HPLC纯化后，该肽对DPP-IV、α-葡萄糖苷酶和α-淀粉酶的抑制作用分别为0.34、0.37和0.72mg/mL。为了进一步探索肽对DPP-IV的抑制机制，首次鉴定并合成了SPPEFLR、LDADGSY、YPVEPFT和FNPTY，IC50值分别为56.22、52.16、175.7和62.32µM。分子对接和动力学结果表明，SPPEFLR、LDADGSY和FNPTY与DPP-IV的活性口袋结合更紧密，这与体外活性一致。此外，SPPEFLR和FNPTY肽的前三个N-末端表现出脯氨酸特性并竞争性抑制DPP-IV。值得注意的是，LDADGSY的第一个N-末端亮氨酸可能在抑制DPP-IV中发挥关键作用。

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

Journal of Food Science 工程技术-食品科技

CiteScore

7.10

自引率

2.60%

发文量

412

审稿时长

3.1 months

期刊介绍： The goal of the Journal of Food Science is to offer scientists, researchers, and other food professionals the opportunity to share knowledge of scientific advancements in the myriad disciplines affecting their work, through a respected peer-reviewed publication. The Journal of Food Science serves as an international forum for vital research and developments in food science. The range of topics covered in the journal include: -Concise Reviews and Hypotheses in Food Science -New Horizons in Food Research -Integrated Food Science -Food Chemistry -Food Engineering, Materials Science, and Nanotechnology -Food Microbiology and Safety -Sensory and Consumer Sciences -Health, Nutrition, and Food -Toxicology and Chemical Food Safety The Journal of Food Science publishes peer-reviewed articles that cover all aspects of food science, including safety and nutrition. Reviews should be 15 to 50 typewritten pages (including tables, figures, and references), should provide in-depth coverage of a narrowly defined topic, and should embody careful evaluation (weaknesses, strengths, explanation of discrepancies in results among similar studies) of all pertinent studies, so that insightful interpretations and conclusions can be presented. Hypothesis papers are especially appropriate in pioneering areas of research or important areas that are afflicted by scientific controversy.