水牛奶干酪在不同储存期的肽谱变化以及通过肽组学鉴定新型生物活性肽的特征

IF 6.2 1区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of Agricultural and Food Chemistry Pub Date : 2024-12-29 DOI:10.1021/acs.jafc.4c09837

Dan Zhang, Mengyi Yu, Wenming Dong, Guanghui Yan, Yanan Shi, Aixiang Huang, Xuefeng Wang

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引用次数: 0

摘要

本研究旨在研究水牛奶奶酪（BMC）在贮藏15 d内生物活性肽（bp）的变化。在BMC中共鉴定出3605条肽，其中260条保持稳定15天。其中，所有bp（9个多肽）的峰值强度均在第15天升高。此外，还鉴定出两种新型抗氧化肽AYF （IC50 = 160.5 μM）和YPFPGPIPK (IC50 = 108.6 μM)，以及两种新型血管紧张素转换酶（ACE）抑制肽LRF （IC50 = 214.9 μM）和APFPEVFGK （IC50 = 880.0 μM）。分子对接结果表明，ECH-associated protein 1上的活性位点（Arg 415、Arg 483、Arg 380和Asn 382）和ACE的3个活性口袋中的活性位点（S1、S2和S ' 1）对肽的活性至关重要。本研究表明BMC是一种稳定的bp资源，在功能性食品中具有应用潜力。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

Peptide Profile Changes in Buffalo Milk Cheese during Different Storage Periods and Characterization of Novel Bioactive Peptides through Peptidomics

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Peptide Profile Changes in Buffalo Milk Cheese during Different Storage Periods and Characterization of Novel Bioactive Peptides through Peptidomics

This study aimed to investigate the changes in the bioactive peptides (BPs) of buffalo milk cheese (BMC) within 15 days of storage. A total of 3605 peptides were identified in the BMC, with 260 peptides remaining stable for 15 days. Among these, the peak intensities of all reported BPs (9 peptides) increased on the 15th day. Additionally, two novel antioxidant peptides, AYF (IC₅₀ = 160.5 μM) and YPFPGPIPK (IC₅₀ = 108.6 μM), and two novel angiotensin-converting enzyme (ACE) inhibitory peptides, LRF (IC₅₀ = 214.9 μM) and APFPEVFGK (IC₅₀ = 880.0 μM), were identified. The molecular docking results implied that the active sites on ECH-associated protein 1 (Arg 415, Arg 483, Arg 380, and Asn 382) and the active sites in the three active pockets of ACE (S1, S2, and S’1) are crucial for peptide activity. This study demonstrates that BMC is a stable resource of BPs and has the potential to be used in functional foods.

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来源期刊

Journal of Agricultural and Food Chemistry 农林科学-农业综合

CiteScore

9.90

自引率

8.20%

发文量

1375

审稿时长

2.3 months

期刊介绍： The Journal of Agricultural and Food Chemistry publishes high-quality, cutting edge original research representing complete studies and research advances dealing with the chemistry and biochemistry of agriculture and food. The Journal also encourages papers with chemistry and/or biochemistry as a major component combined with biological/sensory/nutritional/toxicological evaluation related to agriculture and/or food.