Mohammad Zarei , Raheleh Ghanbari , Najib Zainal , Reza Ovissipour , Nazamid Saari
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引用次数: 8
摘要
利用木瓜蛋白酶水解棕榈仁饼蛋白生成的三个新肽序列YGIKVGYAIP、GGIF和GIFE进行ACE稳定性研究、ACE抑制动力学和分子对接研究。结果表明，肽YGIKVGYAIP被降解，ACE预孵育3 h后其抑制ACE活性下降，而肽GGIF和GIFE具有抗性。然而，尽管在此期间GIFE的ACE抑制活性增加，但ACE预孵育后GGIF的ACE抑制活性下降，表明肽。YGIKVGYAIP和GGIF为底物型，而GIFE为真抑制剂型。在抑制动力学研究中，与GGIF和gifp相比，肽YGIKVGYAIP的Ki最低(0.054 mM)， Ki分别为1.27 m m和18 mM。此外，YGIKVGYAIP在不同多肽浓度下Km和Vmax最低，CE较高，表明酶的催化作用减弱，低浓度下多肽与酶具有一定的结合亲和力，导致酶的催化能力降低。此外，YGIKVGYAIP的对接得分最低，为−14.733，与tACE交互21次;而GGIF的对接得分最高，为−8.006，与tACE交互15次。
Inhibition kinetics, molecular docking, and stability studies of the effect of papain-generated peptides from palm kernel cake proteins on angiotensin-converting enzyme (ACE)
Three novel peptide sequences YGIKVGYAIP, GGIF, and GIFE from papain-generated protein hydrolysate of palm kernel cake proteins were used for stability study against ACE, ACE-inhibition kinetics, and molecular docking studies. Results showed that peptide YGIKVGYAIP was degraded, and its ACE-inhibitory activity decreased after 3 h pre-incubation with ACE, while peptides GGIF and GIFE were resistant. However, although the ACE-inhibitory activity of GIFE increased during this time, the ACE inhibitory activity of GGIF decreased after pre-incubation with ACE, indicating that peptide. YGIKVGYAIP and GGIF are substrate-type, whereas GIFE is a true-inhibitor type. Peptide YGIKVGYAIP showed the lowest Ki (0.054 mM) in the inhibition kinetics study compared to GGIF and GIFE, with Ki of 1.27 m M and 18 mM, respectively. In addition, YGIKVGYAIP revealed the lowest Km and Vmax and higher CE in different peptide concentrations, implying that the enzyme catalysis decreased, and peptides had some binding affinity to the enzyme in lower concentrations, which led to reduced catalytic ability. Furthermore, YGIKVGYAIP showed the lowest docking score of −14.733 and 21 interactions with tACE, while GGIF revealed the higher docking score of −8.006 with 15 interactions with tACE.
期刊介绍：
Food Chemistry: Molecular Sciences is one of three companion journals to the highly respected Food Chemistry.
Food Chemistry: Molecular Sciences is an open access journal publishing research advancing the theory and practice of molecular sciences of foods.
The types of articles considered are original research articles, analytical methods, comprehensive reviews and commentaries.
Topics include:
Molecular sciences relating to major and minor components of food (nutrients and bioactives) and their physiological, sensory, flavour, and microbiological aspects; data must be sufficient to demonstrate relevance to foods and as consumed by humans
Changes in molecular composition or structure in foods occurring or induced during growth, distribution and processing (industrial or domestic) or as a result of human metabolism
Quality, safety, authenticity and traceability of foods and packaging materials
Valorisation of food waste arising from processing and exploitation of by-products
Molecular sciences of additives, contaminants including agro-chemicals, together with their metabolism, food fate and benefit: risk to human health
Novel analytical and computational (bioinformatics) methods related to foods as consumed, nutrients and bioactives, sensory, metabolic fate, and origins of foods. Articles must be concerned with new or novel methods or novel uses and must be applied to real-world samples to demonstrate robustness. Those dealing with significant improvements to existing methods or foods and commodities from different regions, and re-use of existing data will be considered, provided authors can establish sufficient originality.
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