251
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Worsztynowicz P, Białas W, Grajek W. Integrated approach for obtaining bioactive peptides from whey proteins hydrolysed using a new proteolytic lactic acid bacteria. Food Chem 2019; 312:126035. [PMID: 31901822 DOI: 10.1016/j.foodchem.2019.126035] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2019] [Revised: 10/22/2019] [Accepted: 12/06/2019] [Indexed: 10/25/2022]
Abstract
In this study, we investigated the ability of Enterococcus faecalis 2/28, isolated from artisan cheese, to release biopeptides from whey proteins. We used an in silico approach for predicting the bioactivities of peptides generated by E. faecalis. The results of the in vitro study showed that the whey protein hydrolysates (WPHs) obtained had angiotensin-I-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) inhibitory activities, with inhibition of ACE being stronger than that of DPP-IV. To identify peptides that may be potential inhibitors of ACE, WPH with the highest ACE inhibitory activity was analysed using Sephadex G-75 gel filtration chromatography, Superdex peptide 10/300 GL size exclusion chromatography, and liquid chromatography-electrospray ionisation tandem mass spectrometry (LC-ESI-MS/MS). Among the identified peptides were ACE-inhibitory peptides (LDAQSAPLR, LKGYGGVSLPEW, and LKALPMH), antimicrobial peptides (AASDISLLDAQSAPLR, IIAEKTKIPAVF, IDALNENK, and VLVLDTDYK), DPP-IV-inhibitory peptides (LKALPMH, LKPTPEGDLEIL, LKGYGGVSLPE, LKPTPEGDLE, ILDKVGINY, and VLVLDTDYK), proliferation stimulating peptide (IDALNENK), and cytotoxic peptide (LIVTQTMK).
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Affiliation(s)
- Paulina Worsztynowicz
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60627 Poznań, Poland.
| | - Wojciech Białas
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60627 Poznań, Poland.
| | - Włodzimierz Grajek
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, 60627 Poznań, Poland.
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252
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Fukunaga I, Sawada R, Shibata T, Kaitoh K, Sakai Y, Yamanishi Y. Prediction of the Health Effects of Food Peptides and Elucidation of the Mode-of-action Using Multi-task Graph Convolutional Neural Network. Mol Inform 2019; 39:e1900134. [PMID: 31778042 DOI: 10.1002/minf.201900134] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Accepted: 11/13/2019] [Indexed: 12/29/2022]
Abstract
Food proteins work not only as nutrients but also modulators for the physiological functions of the human body. The physiological functions of food proteins are basically regulated by peptides encrypted in food protein sequences (food peptides). In this study, we propose a novel deep learning-based method to predict the health effects of food peptides and elucidate the mode-of-action. In the algorithm, we estimate potential target proteins of food peptides using a multi-task graph convolutional neural network, and predict its health effects using information about therapeutic targets for diseases. We constructed predictive models based on 21,103 peptide-protein interactions involving 10,950 peptides and 2,533 proteins, and applied the models to food peptides (e. g., lactotripeptide, isoleucyltyrosine and sardine peptide) defined in food for specified health use. The models suggested potential effects such as blood-pressure lowering effects, blood glucose level lowering effects, and anti-cancer effects for several food peptides. The interactions of food peptides with target proteins were confirmed by docking simulations.
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Affiliation(s)
- Itsuki Fukunaga
- Department of Bioscience and Bioinformatics, Faculty of Computer Science and Systems Engineering, Kyushu Institute of Technology, 680-4 Kawazu, Iizuka, Fukuoka, 820-8502, Japan
| | - Ryusuke Sawada
- Department of Bioscience and Bioinformatics, Faculty of Computer Science and Systems Engineering, Kyushu Institute of Technology, 680-4 Kawazu, Iizuka, Fukuoka, 820-8502, Japan
| | - Tomokazu Shibata
- Department of Bioscience and Bioinformatics, Faculty of Computer Science and Systems Engineering, Kyushu Institute of Technology, 680-4 Kawazu, Iizuka, Fukuoka, 820-8502, Japan
| | - Kazuma Kaitoh
- Department of Bioscience and Bioinformatics, Faculty of Computer Science and Systems Engineering, Kyushu Institute of Technology, 680-4 Kawazu, Iizuka, Fukuoka, 820-8502, Japan
| | - Yukie Sakai
- Department of Bioscience and Bioinformatics, Faculty of Computer Science and Systems Engineering, Kyushu Institute of Technology, 680-4 Kawazu, Iizuka, Fukuoka, 820-8502, Japan
| | - Yoshihiro Yamanishi
- Department of Bioscience and Bioinformatics, Faculty of Computer Science and Systems Engineering, Kyushu Institute of Technology, 680-4 Kawazu, Iizuka, Fukuoka, 820-8502, Japan
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253
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Pimentel FB, Alves RC, Harnedy PA, FitzGerald RJ, Oliveira MBP. Macroalgal-derived protein hydrolysates and bioactive peptides: Enzymatic release and potential health enhancing properties. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.09.006] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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254
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Iwaniak A, Darewicz M, Mogut D, Minkiewicz P. Elucidation of the role of in silico methodologies in approaches to studying bioactive peptides derived from foods. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103486] [Citation(s) in RCA: 34] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
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255
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Rein D, Ternes P, Demin R, Gierke J, Helgason T, Schön C. Artificial intelligence identified peptides modulate inflammation in healthy adults. Food Funct 2019; 10:6030-6041. [PMID: 31483433 DOI: 10.1039/c9fo01398a] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Dietary bioactive peptides have been, among many functionalities, associated with immune modulation and thereby may improve resolution of inflammation. The goals of this research were to assess (1) whether specific peptides with immune-modulating activity consumed as part of a rice protein hydrolysate could be absorbed into blood and (2) whether they modulate inflammation markers. Artificial intelligence algorithms were applied to target, predict and unlock inflammation-modulating peptides from rice protein. A food application was developed containing four bioactive peptides. Protein docking simulation studies revealed high binding energies of these peptides with inflammation markers. In a small kinetic study 10 healthy subjects consumed the peptides with a single bolus of 20 g protein hydrolysate. Although absorption of the four predicted peptides at plasma concentrations deemed biologically relevant could not be confirmed (quantitative LC-MS/MS), several cytokines responded (ELISA kits). The 24-hour kinetic study revealed a slight suppression of pro-inflammatory TNF-α, IP-10 and NOx, whereas IL-6 increased temporarily (timepoints 2-12 hours). These markers returned to the baseline after 24 hours whereas others were not affected significantly (IL-10, hs-CRP, IL-8, and MCP-1). Consumption of a single dose protein hydrolysate containing immune modulatory peptides induced a mild temporary response most likely through intestinal signaling. Forthcoming studies will examine dietary supplementation in situations of stress.
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Affiliation(s)
| | | | - Rodion Demin
- BASF Metabolome Solutions GmbH, Berlin, Germany.
| | - Jürgen Gierke
- BASF Personal Care and Nutrition GmbH, Illertissen, Germany.
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256
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From biomedicinal to in silico models and back to therapeutics: a review on the advancement of peptidic modeling. Future Med Chem 2019; 11:2313-2331. [PMID: 31581914 DOI: 10.4155/fmc-2018-0365] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023] Open
Abstract
Bioactive peptides participate in numerous metabolic functions of living organisms and have emerged as potential therapeutics on a diverse range of diseases. Albeit peptide design does not go without challenges, overwhelming advancements on in silico methodologies have increased the scope of peptide-based drug design and discovery to an unprecedented amount. Within an in silico model versus an experimental validation scenario, this review aims to summarize and discuss how different in silico techniques contribute at present to the design of peptide-based molecules. Published in silico results from 2014 to 2018 were selected and discriminated in major methodological groups, allowing a transversal analysis, promoting a landscape vision and asserting its increasing value in drug design.
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257
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Valorization of spent brewer's yeast: Optimization of hydrolysis process towards the generation of stable ACE-inhibitory peptides. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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258
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Muhialdin BJ, Algboory HL, Mohammed NK, Kadum H, Hussin ASM, Saari N, Hassan Z. Discovery and Development of Novel Anti-fungal Peptides Against Foodspoiling Fungi. Curr Drug Discov Technol 2019; 17:553-561. [PMID: 31309892 DOI: 10.2174/1570163816666190715120038] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2018] [Revised: 04/08/2019] [Accepted: 04/23/2019] [Indexed: 12/13/2022]
Abstract
BACKGROUND Despite the extensive research carried out to develop natural antifungal preservatives for food applications, there are very limited antifungal agents available to inhibit the growth of spoilage fungi in processed foods. Scope and Approach: Therefore, this review summarizes the discovery and development of antifungal peptides using lactic acid bacteria fermentation to prevent food spoilage by fungi. The focus of this review will be on the identification of antifungal peptides, potential sources, the possible modes of action and properties of peptides considered to inhibit the growth of spoilage fungi. Key Findings and Conclusions: Antifungal peptides generated by certain lactic acid bacteria strains have a high potential for applications in a broad range of foods. The mechanism of peptides antifungal activity is related to their properties such as low molecular weight, concentration and secondary structure. The antifungal peptides were proposed to be used as bio-preservatives to reduce and/or replace chemical preservatives.
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Affiliation(s)
- Belal J Muhialdin
- Faculty of Food Science and Technology, University Putra Malaysia (UPM) Serdang, 43400 Selangor, Malaysia
| | | | - Nameer K Mohammed
- Food Science and Biotechnology Department, Faculty of Agriculture, Tikrit University, 43001 Tikrit, Iraq
| | - Hana Kadum
- Faculty of Science, Muthanna University, Samawah, Iraq
| | - Anis S M Hussin
- Faculty of Food Science and Technology, Universiti Putra Malaysia Selangor, Malaysia Halal Products Research Institute, Universiti Putra Malaysia, Selangor, Malaysia
| | - Nazamid Saari
- Faculty of Food Science and Technology, University Putra Malaysia (UPM) Serdang, 43400 Selangor, Malaysia
| | - Zaiton Hassan
- Faculty of Science and Technology, Universiti Sains Islam Malaysia, Negeri Sembilan, Malaysia
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259
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Characterization of a novel antioxidant peptide from feather keratin hydrolysates. N Biotechnol 2019; 49:71-76. [DOI: 10.1016/j.nbt.2018.09.003] [Citation(s) in RCA: 46] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 09/08/2018] [Accepted: 09/11/2018] [Indexed: 01/07/2023]
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260
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Freitas CS, Vericimo MA, da Silva ML, da Costa GCV, Pereira PR, Paschoalin VMF, Del Aguila EM. Encrypted antimicrobial and antitumoral peptides recovered from a protein-rich soybean (Glycine max) by-product. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.01.024] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
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261
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Kaur J, Kumar V, Sharma K, Kaur S, Gat Y, Goyal A, Tanwar B. Opioid Peptides: An Overview of Functional Significance. Int J Pept Res Ther 2019. [DOI: 10.1007/s10989-019-09813-7] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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262
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Kehinde BA, Sharma P. Recently isolated antidiabetic hydrolysates and peptides from multiple food sources: a review. Crit Rev Food Sci Nutr 2018; 60:322-340. [PMID: 30463420 DOI: 10.1080/10408398.2018.1528206] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Abstract
Diabetes, a metabolic syndrome of global importance has been on a progressive rise in recent years. Several pharmacological approaches have been made, which have proved effective, but with underlying side effects. Bioactive hydrolysates (BHs) and peptides (BPs) from food sources, however, have shown the relative advantage of imparting less adverse effects. Furthermore, BHs and BPs from food have been discovered to impart their antidiabetic potentials through one or more mechanisms such as inhibition of digestive enzymes, inhibition of the antigenic enzyme - Dipeptyl peptidase IV (DPP-IV), decrease in blood glucose levels and increase in insulin uptake. Several plants and animal sources have been used as protein sources for the isolation of antidiabetic hydrolysates and peptides through different mechanisms and analytical techniques. This review integrates recent research information about several popular and unconventional food sources of BHs and BPs, their isolation techniques, antidiabetic effects and protein profiles. In addition, the fractionation technique(s) employed in each study and inhibition potentials of BHs and BPs are reviewed. This article is intended to supplement accessible scholarly literature and intellectual awareness on the subject of food-oriented approach for the management of diabetes.
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Affiliation(s)
- Bababode Adesegun Kehinde
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
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263
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Chakrabarti S, Guha S, Majumder K. Food-Derived Bioactive Peptides in Human Health: Challenges and Opportunities. Nutrients 2018; 10:E1738. [PMID: 30424533 PMCID: PMC6265732 DOI: 10.3390/nu10111738] [Citation(s) in RCA: 346] [Impact Index Per Article: 57.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2018] [Revised: 11/06/2018] [Accepted: 11/09/2018] [Indexed: 02/06/2023] Open
Abstract
Recent scientific evidence suggests that food proteins not only serve as nutrients, but can also modulate the body's physiological functions. These physiological functions are primarily regulated by some peptides that are encrypted in the native protein sequences. These bioactive peptides can exert health beneficial properties and thus are considered as a lead compound for the development of nutraceuticals or functional foods. In the past few decades, a wide range of food-derived bioactive peptide sequences have been identified, with multiple health beneficial activities. However, the commercial application of these bioactive peptides has been delayed because of the absence of appropriate and scalable production methods, proper exploration of the mechanisms of action, high gastro-intestinal digestibility, variable absorption rate, and the lack of well-designed clinical trials to provide the substantial evidence for potential health claims. This review article discusses the current techniques, challenges of the current bioactive peptide production techniques, the oral use and gastrointestinal bioavailability of these food-derived bioactive peptides, and the overall regulatory environment.
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Affiliation(s)
- Subhadeep Chakrabarti
- Bureau of Nutritional Sciences, Food Directorate, Health Products and Food Branch, Health Canada, Ottawa, ON K1A 0K9, Canada.
| | - Snigdha Guha
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA.
| | - Kaustav Majumder
- Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588-6205, USA.
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264
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Wang L, Li X, Li Y, Liu W, Jia X, Qiao X, Qu C, Cheng X, Wang S. Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion. ROYAL SOCIETY OPEN SCIENCE 2018; 5:180276. [PMID: 30109083 PMCID: PMC6083686 DOI: 10.1098/rsos.180276] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/20/2018] [Accepted: 06/04/2018] [Indexed: 06/08/2023]
Abstract
Xuanwei ham is especially rich in a large amount of peptides and free amino acids under the action of protein degradation. Some of these peptides can potentially exert bioactivities of interest for human health. Traditionally, Xuanwei ham should undergo Chinese household cooking treatments before eating. However, it has not been known how its bioactivity changes after cooking and gastrointestinal digestion. Herein, Xuanwei ham is analysed before and after cooking, as well as gastrointestinal digestion being simulated so as to evaluate and compare its effect on antioxidant and angiotensin I-converting enzyme (ACE) inhibitory activities. The antioxidant activity is analysed using five different methods, and results demonstrate that cooking has some negative effects on antioxidative capacity when determined using different antioxidant methods except for a significant increment in 1,1'-diphenyl-2-picrylhydrazyl radical-scavenging activity, while ACE inhibitory activity increases significantly after cooking compared with control samples. After gastrointestinal digestion of samples, there is a significant increment of the antioxidant and ACE inhibitory activities in comparison with control and cooked samples. Particularly, after gastrointestinal digestion, free thiols content and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) radical-cation-scavenging activity of Xuanwei ham, respectively, increase about twice and fourfold, while ACE inhibitory activity increases about twice compared to cooked samples, reaching the value of 83.73%. Therefore, through cooking the antioxidant activity and ACE inhibitory activity of Xuanwei ham are not completely lost and a part of them is still maintained, while gastrointestinal digestion produces a significant enhancement in both bioactivities, highlighting a greater potential for a beneficial physiological effect on human health after eating it.
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Affiliation(s)
- Le Wang
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Xiang Li
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Yingnan Li
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Wenying Liu
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Xiaoyun Jia
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Xiaoling Qiao
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Chao Qu
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Xiaoyu Cheng
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
| | - Shouwei Wang
- China Meat Research Centre, Beijing 100068, People's Republic of China
- Beijing Key Laboratory of Meat Processing Technology, Beijing 100068, People's Republic of China
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265
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Boing Sitanggang A, Sudarsono S, Syah D. PENDUGAAN PEPTIDA BIOAKTIF DARI SUSU TERHIDROLISIS OLEH PROTEASE TUBUH DENGAN TEKNIK IN SILICO. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2018. [DOI: 10.6066/jtip.2018.29.1.93] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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266
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Zhao T, Su G, Wang S, Zhang Q, Zhang J, Zheng L, Sun B, Zhao M. Neuroprotective Effects of Acetylcholinesterase Inhibitory Peptides from Anchovy (Coilia mystus) against Glutamate-Induced Toxicity in PC12 Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:11192-11201. [PMID: 29190426 DOI: 10.1021/acs.jafc.7b03945] [Citation(s) in RCA: 33] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
Ameliorations of cholinergic system dysfunction and oxidative stress in neurodegenerative diseases were main approaches to improve memory disorder. Our previous investigation showed that anchovy protein hydrolysate (APH) could attenuate scopolamine-induced memory deficits in mice by regulating acetylcholinesterase (AChE) activity. Therefore, peptides with AChE inhibitory activity in APH were explored and identified in this study, and their possible neuroprotective mechanisms on glutamate induced apoptosis in PC12 were also elucidated. Two peptides with strong AChE inhibitory capacity were identified as Pro-Ala-Tyr-Cys-Ser (PAYCS) and Cys-Val-Gly-Ser-Tyr (CVGSY) by ultraperformance liquid chromatography coupled with tandem mass spectrometry. The AChE inhibitory was 23.68 ± 0.97% and 6.08 ± 0.41%, respectively. Treatment with PAYCS and CVGSY could significantly (p < 0.05) increase cells viability, reduce lactate dehydrogenase release, reactive oxygen species (ROS) production, malondialdehyde content, and the ratio of Bax/Bcl-2 of glutamate-induced apoptosis PC12 cells (82.78 ± 6.58 and 109.94 ± 7.16% of control, respectively) as well as increase superoxide dismutase and GSH-px activities. In addition, both the peptides could inhibit Ca2+ influx but have no effects on mitochondrial membrane potential. Results indicated that AChE inhibitory peptides (PAYCS and CVGSY) possibly protected the PC12 cells against glutamate-induced apoptosis via inhibiting ROS production and Ca2+ influx. PAYCS and CVGSY might be considered as nutraceuticals for alleviating memory deficits.
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Affiliation(s)
- Tiantian Zhao
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Guowan Su
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Shuguang Wang
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Qi Zhang
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Jianan Zhang
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Lin Zheng
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
| | - Baoguo Sun
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) , Beijing 100048, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology , Guangzhou 510640, China
- Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU) , Beijing 100048, China
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