巴西大豆蛋白水解物肽组分的生物活性:计算机评价和实验证据

IF 4.6 Q1 CHEMISTRY, APPLIED
T.C. Farias , J.P. Abreu , J.P.S. Oliveira , A.F. Macedo , A Rodríguez-Vega , A.P. Tonin , F.S.N. Cardoso , E.C. Meurer , M.G.B. Koblitz
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引用次数: 3

摘要

大豆是一种已知的膳食蛋白质和潜在生物活性肽的来源。本研究以大豆浓缩蛋白为原料,用木瓜蛋白酶水解大豆浓缩蛋白。通过超滤(<和比;3 kDa, LMMH(低分子质量)和HMMH(高分子质量)),并通过LC-MS/MS进行测序。为了对水解产物中的肽进行彻底的鉴定,应用了不同的分析方法和生物信息学技术,涵盖了从480 Da以上到小二肽的分子质量范围。通过不同的体外实验评价其抗氧化和抑制α -葡萄糖苷酶和脂肪酶的活性。在HMMH片段中鉴定了69个多肽,在LMMH片段中鉴定了32个多肽,但只有16个与硅模拟水解得到的118个序列相匹配。与之前的报道不同,HMMH部分显示出更高的抗氧化活性,通过所有5种体外方法应用,这没有伴随着计算机评价。高分子量和低分子量组分对α -葡萄糖苷酶和胰脂肪酶的抑制活性相似。然而,LMMH对α -葡萄糖苷酶的抑制效果更好(IC50 = 0,94),与计算机评价一致。这种生物活性的结合使得这种水解物的部分具有潜在的食品成分,可能能够延缓肉制品的脂质过氧化,限制产品中脂质的消化,也有可能延缓同一餐中摄入的碳水化合物的消化。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Bioactive properties of peptide fractions from Brazilian soy protein hydrolysates: In silico evaluation and experimental evidence

Soybeans are a known source of dietary proteins and potential bioactive peptides. In this study, a protein hydrolysate from soybean protein concentrate was produced using papain. The peptides were separated by ultrafiltration (< and > 3 kDa, LMMH (low molecular mass) and HMMH (high molecular mass), respectively) and sequenced through LC-MS/MS. To obtain a thorough identification of the peptides in the hydrolysate, different analysis methods and bioinformatics techniques were applied, covering a molecular mass range from more than 480 Da up to small dipeptides. The antioxidant and the inhibitory α -glucosidase and lipase potentials were evaluated by different in vitro tests. Sixty-nine peptides were identified in the HMMH fraction and 32 in LMMH, but only 16 matched the 118 sequences obtained by in silico simulated hydrolysis. Unlike previous reports, the HMMH fraction showed higher antioxidant activity, by all 5 in vitro methods applied, which was not accompanied by the in silico evaluation. Both high and low molecular mass fractions showed similar inhibitory activities against α -glucosidase and pancreatic lipase. LMMH, however, showed better results for α -glucosidase inhibition (IC50 = 0,94), in agreement with the in silico evaluation. This combination of bioactivities makes the fractions of this hydrolysate potential food ingredients with the possible ability to delay the lipid peroxidation of meat products, limiting the digestion of lipids in the product and also with the potential to delay the digestion of carbohydrates ingested in the same meal.

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来源期刊
CiteScore
4.50
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