Xueying Song , Siliang Wu , Chenchen Cao , Yihan Mu , Ying Li , Ruili Liu , Guowan Su
{"title":"脉冲电场释放核桃蛋白中ace抑制肽:多尺度机制-结构-功能研究","authors":"Xueying Song , Siliang Wu , Chenchen Cao , Yihan Mu , Ying Li , Ruili Liu , Guowan Su","doi":"10.1016/j.ifset.2025.104205","DOIUrl":null,"url":null,"abstract":"<div><div>In this study, pulsed electric fields (PEF) treatment was demonstrated to effectively enhance the release of angiotensin converting enzyme (ACE) inhibitory peptides from walnut protein (WP). Results showed that PEF treatment induced protein structure unfolding and exposure of hydrophobic amino acids by disrupting intermolecular hydrogen bonds of WP, resulting in increases in sulfhydryl content (from 11.07 to 15.45 μmol/g), surface hydrophobicity (by 8.64 %), and solubility (from 36.44 to 67.85 %) of WP. Ultra-performance liquid chromatography with electrospray ionization–quadrupole–time-of-flight mass spectrometry (UPLC-ESI-QTOF-MS/MS) results indicated that PEF-treated WP (WP-PEF) exhibited a greater potential for releasing peptides containing Phe, Leu, Trp and Pro at the C-terminus than untreated WP, with respective increases of 34, 20, 7, and 6 in their quantities. Eight potential bioactive peptides were selected from WP-PEF enzymatic hydrolysate (WPH-PEF) based on their superior in silico digestion stability and promising bioactivity profiles. Molecular docking analysis demonstrated that hydrogen bonding and hydrophobic interactions served as the predominant intermolecular forces governing the binding affinity between ACE and the bioactive peptides. Furthermore, network pharmacology results suggested that WPH-PEF exerted its antihypertensive effects primarily through modulating the renin-angiotensin system and ameliorating of vascular dysfunction.</div></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":"105 ","pages":"Article 104205"},"PeriodicalIF":6.8000,"publicationDate":"2025-08-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Releasing ACE-inhibitory peptides from walnut protein via pulsed electric field: A multiscale mechanism-structure-function investigation\",\"authors\":\"Xueying Song , Siliang Wu , Chenchen Cao , Yihan Mu , Ying Li , Ruili Liu , Guowan Su\",\"doi\":\"10.1016/j.ifset.2025.104205\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>In this study, pulsed electric fields (PEF) treatment was demonstrated to effectively enhance the release of angiotensin converting enzyme (ACE) inhibitory peptides from walnut protein (WP). Results showed that PEF treatment induced protein structure unfolding and exposure of hydrophobic amino acids by disrupting intermolecular hydrogen bonds of WP, resulting in increases in sulfhydryl content (from 11.07 to 15.45 μmol/g), surface hydrophobicity (by 8.64 %), and solubility (from 36.44 to 67.85 %) of WP. Ultra-performance liquid chromatography with electrospray ionization–quadrupole–time-of-flight mass spectrometry (UPLC-ESI-QTOF-MS/MS) results indicated that PEF-treated WP (WP-PEF) exhibited a greater potential for releasing peptides containing Phe, Leu, Trp and Pro at the C-terminus than untreated WP, with respective increases of 34, 20, 7, and 6 in their quantities. Eight potential bioactive peptides were selected from WP-PEF enzymatic hydrolysate (WPH-PEF) based on their superior in silico digestion stability and promising bioactivity profiles. Molecular docking analysis demonstrated that hydrogen bonding and hydrophobic interactions served as the predominant intermolecular forces governing the binding affinity between ACE and the bioactive peptides. Furthermore, network pharmacology results suggested that WPH-PEF exerted its antihypertensive effects primarily through modulating the renin-angiotensin system and ameliorating of vascular dysfunction.</div></div>\",\"PeriodicalId\":329,\"journal\":{\"name\":\"Innovative Food Science & Emerging Technologies\",\"volume\":\"105 \",\"pages\":\"Article 104205\"},\"PeriodicalIF\":6.8000,\"publicationDate\":\"2025-08-28\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Innovative Food Science & Emerging Technologies\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S1466856425002899\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1466856425002899","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Releasing ACE-inhibitory peptides from walnut protein via pulsed electric field: A multiscale mechanism-structure-function investigation
In this study, pulsed electric fields (PEF) treatment was demonstrated to effectively enhance the release of angiotensin converting enzyme (ACE) inhibitory peptides from walnut protein (WP). Results showed that PEF treatment induced protein structure unfolding and exposure of hydrophobic amino acids by disrupting intermolecular hydrogen bonds of WP, resulting in increases in sulfhydryl content (from 11.07 to 15.45 μmol/g), surface hydrophobicity (by 8.64 %), and solubility (from 36.44 to 67.85 %) of WP. Ultra-performance liquid chromatography with electrospray ionization–quadrupole–time-of-flight mass spectrometry (UPLC-ESI-QTOF-MS/MS) results indicated that PEF-treated WP (WP-PEF) exhibited a greater potential for releasing peptides containing Phe, Leu, Trp and Pro at the C-terminus than untreated WP, with respective increases of 34, 20, 7, and 6 in their quantities. Eight potential bioactive peptides were selected from WP-PEF enzymatic hydrolysate (WPH-PEF) based on their superior in silico digestion stability and promising bioactivity profiles. Molecular docking analysis demonstrated that hydrogen bonding and hydrophobic interactions served as the predominant intermolecular forces governing the binding affinity between ACE and the bioactive peptides. Furthermore, network pharmacology results suggested that WPH-PEF exerted its antihypertensive effects primarily through modulating the renin-angiotensin system and ameliorating of vascular dysfunction.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.