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Xu Z, Zhang R, Chen H, Zhang L, Yan X, Qin Z, Cong S, Tan Z, Li T, Du M. Characterization and preparation of food-derived peptides on improving osteoporosis: A review. Food Chem X 2024; 23:101530. [PMID: 38933991 PMCID: PMC11200288 DOI: 10.1016/j.fochx.2024.101530] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/24/2024] [Revised: 05/18/2024] [Accepted: 06/01/2024] [Indexed: 06/28/2024] Open
Abstract
Osteoporosis is a systemic bone disease characterized by reduced bone mass and deterioration of the microstructure of bone tissue, leading to an increased risk of fragility fractures and affecting human health worldwide. Food-derived peptides are widely used in functional foods due to their low toxicity, ease of digestion and absorption, and potential to improve osteoporosis. This review summarized and discussed methods of diagnosing osteoporosis, treatment approaches, specific peptides as alternatives to conventional drugs, and the laboratory preparation and identification methods of peptides. It was found that peptides interacting with RGD (arginine-glycine-aspartic acid)-binding active sites in integrin could alleviate osteoporosis, analyzed the interaction sites between these osteogenic peptides and integrin, and further discussed their effects on improving osteoporosis. These may provide new insights for rapid screening of osteogenic peptides, and provide a theoretical basis for their application in bone materials and functional foods.
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Affiliation(s)
- Zhe Xu
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Rui Zhang
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China
| | - Hongrui Chen
- School of Food and Bioengineering, Food Microbiology Key Laboratory of Sichuan Province, Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, Xihua University, Chengdu, Sichuan 611130, China
| | - Lijuan Zhang
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Xu Yan
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Zijin Qin
- Department of Food Science and Technology, University of Georgia, Clarke, Athens, GA 30602, USA
| | - Shuang Cong
- College of Life Sciences, Yantai University, Yantai, Shandong 264005, China
| | - Zhijian Tan
- Institute of Bast Fiber Crops & Center of Southern Economic Crops, Chinese Academy of Agricultural Sciences, Changsha 410205, China
| | - Tingting Li
- College of Life Sciences, Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian 116600, China
| | - Ming Du
- School of Food Science and Technology, State Key Laboratory of Marine Food Processing and Safety Control, Dalian Polytechnic University, Dalian 116034, China
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2
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Wang W, Li H, Liu Z, Xu D, Pu H, Hu L, Mo H. Identification of flavor peptides based on virtual screening and molecular docking from Hypsizygus marmoreuss. Food Chem 2024; 448:139071. [PMID: 38552458 DOI: 10.1016/j.foodchem.2024.139071] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2023] [Revised: 03/11/2024] [Accepted: 03/16/2024] [Indexed: 04/24/2024]
Abstract
Hypsizygus marmoreuss is an under-explored source of flavor peptides that can enhance the flavor of NaCl or MSG, allowing products to be reformulated in line with reduction policies. This study utilized advanced techniques, including UPLC-Q-TOF MS/MS and molecular docking, to identify H. marmoreuss peptides. Sensory evaluations revealed 10 peptides with pronounced umami flavors and seven with dominantly salty tastes. VLPVPQK scored highest for umami intensity (5.2), and EGNPAHQK for salty intensity (6.2). Further investigation influenced by 0.35 % MSG or 0.35 % NaCl exposed peptides with elevated umami and salty thresholds. LDSPATPEK, VVEGEPSLK, and QKLPEKPER had umami-enhancing thresholds of 0.18, 0.18, and 0.35 mM, while LDSPATPEK and VVEGEPSLK had similar thresholds for salt (0.09 mM). Molecular docking revealed that taste receptor proteins interacted with umami peptides through hydrogen, carbon-hydrogen, alkyl, and van der Waals forces. Specific amino acids in the umami receptor T1R1 had roles in bonding with umami peptides through hydrogen and carbon-hydrogen interactions. In conclusion, molecular docking proved to be an effective and efficient method for flavor peptide screening. Further, this study demonstrated that flavor peptides from H. marmoreuss had the capacity to enhance NaCl and MSG flavours and might be useful tools for reformulation, reducing salt and MSG contents.
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Affiliation(s)
- Wenting Wang
- School of Food Science and Engineering,Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China; Shaanxi Agricultural Products Processing Technology Research Institute, Xi'an 710021, Shaanxi, China
| | - Hongbo Li
- School of Food Science and Engineering,Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China.
| | - Zhenbin Liu
- School of Food Science and Engineering,Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China; Shaanxi Agricultural Products Processing Technology Research Institute, Xi'an 710021, Shaanxi, China
| | - Dan Xu
- School of Food Science and Engineering,Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China; Shaanxi Agricultural Products Processing Technology Research Institute, Xi'an 710021, Shaanxi, China
| | - Huayin Pu
- School of Food Science and Engineering,Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China
| | - Liangbin Hu
- School of Food Science and Engineering,Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China
| | - Haizhen Mo
- School of Food Science and Engineering,Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China.
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3
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Wu D, Wu C, Ma W, Wang Z, Yang M, El-Seedi HR, Du M. Coiled-coil scallops (Chlamys farreri) peptide hydrogel with metal ionic and temperature tunable assembly. Food Chem 2024; 433:137230. [PMID: 37683465 DOI: 10.1016/j.foodchem.2023.137230] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 08/17/2023] [Accepted: 08/19/2023] [Indexed: 09/10/2023]
Abstract
Self-assembly of peptides is a powerful method of preparing nanostructured materials. Peptides frequently utilize charged groups as a convenient switch for controlling assembly state by pH, ionic strength or temperature. In this study, the molecular properties and gel-forming ability of Chlamys farreri protein hydrolysates were studied. According to self-assembled theory, the presence of isoleucine at position 'a' and leucine at 'd' causes a switch between coiled-coil structures. Compared to P-2-CG, the components of α-helix (23.60 ± 0.56%) were changed into β-sheet (4.83 ± 2.86%) in the secondary structure of the hydrogel induced by ZnCl2. NMR siginals appeared at high field,which indicated hydrogen bonds were formed between P-2-CG and solvent environments at 20 °C. With temperature going up, the hydrogen bonds were broken and nanofibrils were changed into dense aggregates. We expected that P-2-CG could provide a new candidate for preparing metal-induced nanofibers or hydrogels with further applications in food industry.
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Affiliation(s)
- Di Wu
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Chao Wu
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Wuchao Ma
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Zhenyu Wang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Meilian Yang
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China
| | - Hesham R El-Seedi
- Division of Pharmacognosy, Department of Medicinal Chemistry, Uppsala University, Biomedical Centre, Uppsala, Sweden
| | - Ming Du
- School of Food Science and Technology, SKL of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, China.
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4
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Nagy C, Andrasi M, Szabo R, Gaspar A. CZE-MS peptide mapping: To desalt or not to desalt? Anal Chim Acta 2024; 1288:342162. [PMID: 38220294 DOI: 10.1016/j.aca.2023.342162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/23/2023] [Revised: 12/10/2023] [Accepted: 12/16/2023] [Indexed: 01/16/2024]
Abstract
BACKGROUND In "shotgun" approaches involving high-performance liquid chromatography or capillary zone electrophoresis (CZE), matrix removal prior to sample analysis is considered as an indispensable tool. Despite the fact that CZE offers a high tolerance towards salts, most publications reported on the use of desalting. There seems to be no clear consensus on the utilization of desalting in the CZE-MS community, most probably due to the absence of works addressing the comparison of desalted and non-desalted digests. Our aim was to fill this research gap using protein samples of varying complexity in different sample matrices. RESULTS First, standard protein digests were analyzed to build the knowledge on the effect of sample clean-up by solid-phase extraction (SPE) pipette tips and the possible stacking phenomena induced by different sample matrices. Desalting led to a somewhat altered peptide profile, the procedure affected mostly the hydrophilic peptides (although not to a devastating extent). Nevertheless, desalting samples allowed remarkable stacking efficiency owing to their low-conductivity sample background, enabling a so-called field-amplified sample stacking phenomenon. Non-desalted samples also produced a stacking event, the mechanism of which is based on transient-isotachophoresis due to the presence of high-mobility ions in the digestion buffer itself. Adding either extra ammonium ions or acetonitrile into the non-desalted digests enhanced the stacking efficiency. A complex sample (yeast cell lysate) was also analyzed with the optimal conditions, which yielded similar tendencies. SIGNIFICANCE Based on these results, we propose that sample clean-up in the bottom-up sample preparation process prior to CZE-MS analysis can be omitted. The preclusion of desalting can even enhance detection sensitivity, separation efficiency or sequence coverage.
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Affiliation(s)
- Cynthia Nagy
- Department of Inorganic and Analytical Chemistry, University of Debrecen, Egyetem ter 1, Debrecen, 4032, Hungary
| | - Melinda Andrasi
- Department of Inorganic and Analytical Chemistry, University of Debrecen, Egyetem ter 1, Debrecen, 4032, Hungary
| | - Ruben Szabo
- Department of Inorganic and Analytical Chemistry, University of Debrecen, Egyetem ter 1, Debrecen, 4032, Hungary
| | - Attila Gaspar
- Department of Inorganic and Analytical Chemistry, University of Debrecen, Egyetem ter 1, Debrecen, 4032, Hungary.
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5
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Hassan HM, Souka UD, Hassan SM, Habib HM. Use of 4-D proteomics to differentiate between bovine and camel lactoferrin. Food Chem 2023; 427:136682. [PMID: 37379749 DOI: 10.1016/j.foodchem.2023.136682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2023] [Revised: 06/10/2023] [Accepted: 06/18/2023] [Indexed: 06/30/2023]
Abstract
Lactoferrin is a multifunctional protein that has various biological activities and applications. However, different sources of lactoferrin may have different properties and characteristics. In this study, we hypothesized that ultra-performance liquid chromatography quadrupole time-of-flight mass spectroscopy (UPLC-QTOF-IMS) coupled with UNIFI software can differentiate bovine lactoferrin from camel lactoferrin based on the unique peptides produced by trypsin digestion. We enzymatically digested the proteins using trypsin and analyzed the resulting peptides using Uniport software and in silico digestion. We identified 14 marker peptides that were unique to bovine lactoferrin and could be used to distinguish it from camel lactoferrin. We also demonstrated the advantages of 4D proteomics over 3D proteomics in separating and identifying peptides based on their mass, retention time, intensity, and ion mobility. This method can be applied to other lactoferrin sources and improve the quality control and authentication of lactoferrin products.
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Affiliation(s)
- Hassan M Hassan
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al-Ain 15551, United Arab Emirates.
| | - Usama D Souka
- Department of Nutrition and Health, College of Medicine and Health Sciences, United Arab Emirates University, Al-Ain 15551, United Arab Emirates
| | - Salma M Hassan
- College of Pharmacy, Al Ain University of Science and Technology, Al Ain 64141, United Arab Emirates
| | - Hosam M Habib
- Research & Innovation Hub, Alamein International University (AIU), Alamein City 5060310, Egypt
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6
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El Ouahabi O, Mancera-Arteu M, Pont L, Giménez E, Sanz-Nebot V, Benavente F. On-line solid-phase extraction to enhance sensitivity in peptide biomarker analysis by microseparation techniques coupled to mass spectrometry: Capillary liquid chromatography versus capillary electrophoresis. Microchem J 2022. [DOI: 10.1016/j.microc.2022.108089] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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7
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Cheng S, Wang Y, Chen H, Liu H, Wang L, Battino M, Yao X, Zhu B, Du M. Anticoagulant Dodecapeptide Suppresses Thrombosis In Vivo by Inhibiting the Thrombin Exosite-I Binding Site. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:10920-10931. [PMID: 34491753 DOI: 10.1021/acs.jafc.1c03414] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/13/2023]
Abstract
Thrombin is a crucial regulatory serine protease in hemostasis and thrombosis and has been a therapeutic target of thrombotic events. A novel oyster-derived thrombin inhibitory dodecapeptide (IEELEELEAER, P-2-CG) was identified and characterized. P-2-CG prolonged thrombin time from 9.6 s to 23.3 s at 5 mg/mL in vitro. P-2-CG bound to thrombin Exosite-I domain spontaneously. The occupied Exosite-I blocked fibrinogen binding, which prolonged fibrinogen clotting time to 28 s from 18.5 s. Molecule dynamics demonstrated the interaction of P-2-CG and thrombin Exosite-I involved in eight hydrogen bonds and lots of electrostatic forces. The residue Tyr76 at thrombin Exosite-I is one critical amino acid for fibrinogen binding. The Glu11 in P-2-CG was bound with Tyr76 through strong hydrogen bonds and hydrophobic action. P-2-CG also significantly reduced the mortality of mice that suffered an acute pulmonary embolism induced by thrombin and inhibited mice tail thrombosis induced by κ-carrageenan. The thrombin inhibitory efficiency in vitro and antithrombosis in vivo of P-2-CG provided insight for further applications to serve as an antithrombotic agent.
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Affiliation(s)
- Shuzhen Cheng
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Yuwei Wang
- College of Pharmacy, Shaanxi University of Chinese Medicine, Xianyang 712046, China
- State Key Laboratory of Quality Research in Chinese Medicine/Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Macau 999078, China
| | - Hui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Hanxiong Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
| | - Lishu Wang
- Division of Hematology and Oncology, Department of Medicine, Medical College of Wisconsin, Milwaukee 53226, United States
| | - Maurizio Battino
- Department of Analytical and Food Chemistry, Nutrition and Food Science Group, University of Vigo-Vigo Campus, Vigo 36310, Spain
| | - Xiaojun Yao
- State Key Laboratory of Quality Research in Chinese Medicine/Macau Institute for Applied Research in Medicine and Health, Macau University of Science and Technology, Macau 999078, China
| | - Beiwei Zhu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
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8
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Investigating the position of the separation capillary and emitter tube tips in a nanoflow sheath-liquid CE-ESI-MS interface to decouple the ESI potential. Talanta 2021; 228:122212. [PMID: 33773698 DOI: 10.1016/j.talanta.2021.122212] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 02/08/2021] [Accepted: 02/09/2021] [Indexed: 12/11/2022]
Abstract
Robust decoupling of the ESI potential from the separation potential in CE-ESI-MS interfaces is very important for the high performance of the CE-ESI-MS devices and their applications for highly sensitive analyses of ionogenic compounds. In this study, we utilize a nanoflow sheath-liquid CE-ESI-MS interface composed of a quartz emitter and a separation fused silica capillary treated by etching, which are threaded to cross coupling for sheath liquid and electrode connection. Specifically, we have tested the ability of the interface to decouple the ESI potential from the separation potential at different positions of the separation capillary and ESI emitter tube tips. The interface with the separation capillary tip protruding the emitter tip by 20 μm did not provide sufficient robustness. The real ESI potential (delivered as 2.0 kV from the independent high voltage power supply HV2) ranged from 2.1 kV to 4.5 kV depending on the applied separation voltage (12.0-20.0 kV, provided by the power supply HV1) and electric conductivity of the background electrolyte (BGE) used. The interface robustness was partially improved when the capillary tip was aligned with the emitter tip. However, the complete decoupling of the spray and separation potentials was achieved only when the capillary tip was retracted 20 μm inside the emitter. In this arrangement, the ESI potential was stable and independent of both the separation potential (voltage) and the BGE conductivity. Moreover, this setting provided better sensitivity for the CE-ESI-MS analysis of selected drugs and benzylpyridinium cations than the setup with the capillary tip aligned with or protruding the emitter tip.
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9
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Chen Y, Qu S, Huang Z, Ren Y, Wang L, Rankin SA. Analysis and comparison of key proteins in Maiwa yak and bovine milk using high-performance liquid chromatography mass spectrometry. J Dairy Sci 2021; 104:8661-8672. [PMID: 34053761 DOI: 10.3168/jds.2021-20269] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2021] [Accepted: 04/10/2021] [Indexed: 11/19/2022]
Abstract
Yak milk is an essential and predominant food resource for Tibetan people for subsistence purposes and to combat altitude-induced challenges. Due to its unique qualities, yak milk has recently been gaining broader attention from consumers across China as well in other parts of the world. One of the key characteristics of yak milk is the protein content, which is about 40 to 60% higher than that of native bovine milk. In this work, a sensitive and reproducible high-throughput analytical method was developed employing both ultra high-performance liquid chromatography Orbitrap (Thermo Fisher Scientific) high-resolution accurate mass spectroscopy (UHPLC-HRAM-MS) and UHPLC coupled with triple quadrupole tandem MS (UHPLC-QqQ-MS) to simultaneously analyze 8 milk proteins. A total of 15 Maiwa yak milk samples and 15 bovine milk samples were qualitatively and quantitatively analyzed using targeted proteomics and compared for α-lactalbumin, β-lactoglobulin, αS1-casein, αS2-casein, β-casein, κ-casein, lactoferrin, and osteopontin. Peptides of β-lactoglobulin were used to specifically distinguish yak and bovine milk. The results showed that this novel detection method could quantitatively detect these major and minor milk proteins with >0.99 linear correlation coefficient and a recovery rate between 90 and 120%, with relative standard deviations typically less than 10%. The data revealed that yak milk not only had higher overall milk protein content than bovine milk but higher lactoferrin and osteopontin contents as well. The lactoferrin content of yak milk was about 30% higher than that of bovine milk, and the osteopontin content of yak milk was nearly twice that of bovine milk. The application of this method demonstrates that UHPLC-HRAM-MS and UHPLC-QqQ-MS are suitable for high-throughput qualitative and quantitative analysis of major and minor proteins of yak and bovine milk.
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Affiliation(s)
- Y Chen
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - S Qu
- Department of Food Science, University of Wisconsin-Madison 53706
| | - Z Huang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China
| | - Y Ren
- Yangtze Delta Region Institute of Tsinghua University Zhejiang Analysis and Test Center, Jiaxing 314006, Zhejiang, China
| | - L Wang
- College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, Zhejiang, China.
| | - S A Rankin
- Department of Food Science, University of Wisconsin-Madison 53706.
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10
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Cheng S, Tu M, Liu H, An Y, Du M, Zhu B. A novel heptapeptide derived from Crassostrea gigas shows anticoagulant activity by targeting for thrombin active domain. Food Chem 2020; 334:127507. [PMID: 32688180 DOI: 10.1016/j.foodchem.2020.127507] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Revised: 06/22/2020] [Accepted: 07/04/2020] [Indexed: 11/15/2022]
Abstract
A novel food-derived anticoagulant heptapeptides (P-3-CG) was isolated and characterized from oyster (Crassostrea gigas) pepsin hydrolysate. P-3-CG competed with fibrinogen against thrombin active domain by a spontaneous and exothermic reaction which was entropically driven. The residue Lys7 of P-3-CG anchored thrombin S1 pocket strongly, which inhibited fibrinogen binding to the thrombin, then blocked the conversion of fibrinogen to fibrin. The fibrinogen clotting time was prolonged to 27.55 s, and the reciprocally authenticated results of dynamic light scattering and scanning electron microscope further explained for fibrinogen clotting time extension. Inhibition of amidolytic activity of thrombin was affected significantly by reaction time and P-3-CG concentration. Furthermore, P-3-CG prolonged activated partial thromboplastin time significantly in vitro/vivo, and decreased the mortality which was confirmed by pulmonary pathological slide results. The obtained results demonstrated that P-3-CG may potentially serve as an alternative food-derived anticoagulant peptide that could be utilized for thrombosis prevention.
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Affiliation(s)
- Shuzhen Cheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Maolin Tu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Hanxiong Liu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Yue An
- Clinical Laboratory, The Second Hospital Affiliated to Dalian Medical University, Dalian 116023, Liaoning, China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Beiwei Zhu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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11
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Guo Z, Zhao F, Chen H, Tu M, Tao S, Wang Z, Wu C, He S, Du M. Heat treatments of peptides from oyster ( Crassostrea gigas) and the impact on their digestibility and angiotensin I converting enzyme inhibitory activity. Food Sci Biotechnol 2020; 29:961-967. [PMID: 32582458 DOI: 10.1007/s10068-020-00736-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2019] [Revised: 01/18/2020] [Accepted: 01/23/2020] [Indexed: 11/28/2022] Open
Abstract
The changes of protein digestibility, the peptides in the digestive juice and angiotensin I converting enzyme (ACE) inhibitory activity after heating of oysters were investigated. The digestibility of raw oysters was 71.1%, and that of oysters heated at 100 °C was 67.9%. A total of 169 and 370 peptides were identified from the digestion of raw oysters and heated oysters, respectively. According to UPLC-Q-TOF-MS spectra, the peptides with a molecular weight below 2000 Da accounted for 87.6% of the total peptides of raw oysters and 94% of heated oysters. Testing the ACE inhibitory activity in vitro, the IC50 values of raw oyster and cooked oyster were 6.77 μg/mL and 3.34 μg/mL, respectively. Taken together, the results showed that heated oysters could produce more active peptides and provide ACE inhibitory activity.
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Affiliation(s)
- Zixuan Guo
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034 China
| | - Fujunzhu Zhao
- Department of Food Science, College of Agricultural Sciences, Pennsylvania State University, State College, Pennsylvania 16802 USA
| | - Hui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034 China
| | - Maolin Tu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034 China
| | - Shuaifei Tao
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034 China
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034 China
| | - Chao Wu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034 China
| | - Shudong He
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034 China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian, 116034 China
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12
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Shi P, Fan F, Chen H, Xu Z, Cheng S, Lu W, Du M. A bovine lactoferrin–derived peptide induced osteogenesis via regulation of osteoblast proliferation and differentiation. J Dairy Sci 2020; 103:3950-3960. [DOI: 10.3168/jds.2019-17425] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Accepted: 01/13/2020] [Indexed: 01/24/2023]
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13
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Kašička V. Recent developments in capillary and microchip electroseparations of peptides (2017–mid 2019). Electrophoresis 2019; 41:10-35. [DOI: 10.1002/elps.201900269] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2019] [Revised: 10/08/2019] [Accepted: 10/19/2019] [Indexed: 12/14/2022]
Affiliation(s)
- Václav Kašička
- Institute of Organic Chemistry and BiochemistryCzech Academy of Sciences Prague 6 Czechia
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14
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Xu Z, Chen H, Fan F, Shi P, Tu M, Cheng S, Wang Z, Du M. Bone formation activity of an osteogenic dodecapeptide from blue mussels (Mytilus edulis). Food Funct 2019; 10:5616-5625. [PMID: 31432856 DOI: 10.1039/c9fo01201j] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
A novel osteogenic dodecapeptide peptide (PIE), IEELEEELEAER, was purified from the protein hydrolysate of blue mussels (Mytilus edulis). PIE was identified using a capillary electrophoresis electrospray ionization-quadrupole-time of flight mass spectrometer. PIE showed a good reduction in the bone loss in ovariectomized mice, and it also increased the bone mineral density of the ovariectomized mice. PIE has a high affinity with integrins (PDB: , ). There are 8 and 12 amino acid residues from PIE that interact with integrins and , respectively. PIE accelerates the transformation of G0/G1 phase cells into G2 M phase cells, which promotes the growth of osteoblasts. PIE (100 μg mL-1) can enhance alkaline phosphatase (ALP) activity by 26.48% compared with the control, and it also inhibits the growth of osteoclasts and tartrate resistant acid phosphatase (TRAP) activity. Therefore, PIE may contribute to preventing osteoporosis both in vitro and in vivo.
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Affiliation(s)
- Zhe Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Hui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Fengjiao Fan
- Department of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China
| | - Pujie Shi
- Department of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin 150090, China
| | - Maolin Tu
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Shuzhen Cheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China.
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15
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Cheng S, Tu M, Chen H, Xu Z, Wang Z, Liu H, Zhao G, Zhu B, Du M. Identification and inhibitory activity against α-thrombin of a novel anticoagulant peptide derived from oyster (Crassostrea gigas) protein. Food Funct 2019; 9:6391-6400. [PMID: 30457135 DOI: 10.1039/c8fo01635f] [Citation(s) in RCA: 23] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Abstract
A newly discovered anticoagulant peptide was isolated, purified and identified from the pepsin hydrolysate of oyster (Crassostrea gigas) which could potently prolong the activated partial thromboplastin time and the thrombin time. The anticoagulant peptide with a 1264.36 Da molecular mass was similar to the amino acid sequence of the C-terminal segment (DFEEIPEEYLQ) of hirudin (a potent thrombin inhibitor). The peptide specifically inhibited a vital blood coagulation factor: thrombin. The molecular docking energy scores of the anticoagulant peptide with the active site, exosite-I and exosite-II of thrombin were 132.355 kcal mol-1, 151.266 kcal mol-1 and 147.317 kcal mol-1, respectively. The anticoagulant peptide interacted with thrombin by competing with fibrinogen for an anion-binding exosite I. In the anticoagulant peptide-thrombin complex, there are seven hydrogen bonds and reciprocity exists between hydrogen atoms and oxygen atoms, and electrostatic and hydrophobic interactions are also involved. Such abundant interactions may be accountable for the high affinity and specificity of the anticoagulant peptide.
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Affiliation(s)
- Shuzhen Cheng
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
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16
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Xu Z, Chen H, Wang Z, Fan F, Shi P, Tu M, Du M. Isolation and Characterization of Peptides from Mytilus edulis with Osteogenic Activity in Mouse MC3T3-E1 Preosteoblast Cells. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2019; 67:1572-1584. [PMID: 30614690 DOI: 10.1021/acs.jafc.8b06530] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Seafood provides a range of health benefits because of its high protein levels. In this study, a novel peptide, YPRKDETGAERT, was identified from NHA-2 of Mytilus edulis by capillary-electrophoresis electrospray ionization-quadrupole-time of flight (CESI-Q-TOF). Peptide YPRKDETGAERT showed the highest affinity among all the peptides, with -CDOCKER energy values of 204.482 kcal/mol on one integrin (PDB: 3VI4 ) and 210.16 kcal/mol on another integrin (PDB: 1L5G ). The secondary mass spectrogram at the m/ z of peptide YPRKDETGAERT was 1422.53 Da, which was determined by CESI-Q-TOF. Peptide YPRKDETGAERT induced an increase of 28.27 ± 3.66% in mouse-MC3T3-E1-preosteoblast-cell growth. The alkaline-phosphatase activity of peptide YPRKDETGAERT was 2.79 ± 0.07 mU, which was an increase of 21.25% compared with that of the control. These results provide theoretical and practical insights for the preparation and application of osteogenic peptides in the functional-foods industry.
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Affiliation(s)
- Zhe Xu
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Dalian 116034 , China
| | - Hui Chen
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Dalian 116034 , China
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Dalian 116034 , China
| | - Fengjiao Fan
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering , Harbin Institute of Technology , Harbin 150001 , China
| | - Pujie Shi
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering , Harbin Institute of Technology , Harbin 150001 , China
| | - Maolin Tu
- Department of Food Science and Engineering, School of Chemistry and Chemical Engineering , Harbin Institute of Technology , Harbin 150001 , China
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood , Dalian Polytechnic University , Dalian 116034 , China
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17
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Xu Z, Zhao F, Chen H, Xu S, Fan F, Shi P, Tu M, Wang Z, Du M. Nutritional properties and osteogenic activity of enzymatic hydrolysates of proteins from the blue mussel (Mytilus edulis). Food Funct 2019; 10:7745-7754. [DOI: 10.1039/c9fo01656b] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Seafood provides a range of health benefits due to its nutritional and bioactive components. The proteins and peptides from Mytilus edulis have good bone growth promoting activities.
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Affiliation(s)
- Zhe Xu
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian, 116034
- China
| | - Fujunzhu Zhao
- Food Science Department
- College of Agriculture Science
- Pennsylvania State University, Commonwealth of Pennsylvania
- PA 16802
- United States
| | - Hui Chen
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian, 116034
- China
| | - Shiqi Xu
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian, 116034
- China
| | - Fengjiao Fan
- College of Food Science and Engineering
- Nanjing University of Finance and Economics
- Nanjing
- China
| | - Pujie Shi
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian, 116034
- China
| | - Maolin Tu
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian, 116034
- China
| | - Ziye Wang
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian, 116034
- China
| | - Ming Du
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian, 116034
- China
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18
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Fan F, Shi P, Chen H, Tu M, Wang Z, Lu W, Du M. Identification and availability of peptides from lactoferrin in the gastrointestinal tract of mice. Food Funct 2019; 10:879-885. [DOI: 10.1039/c8fo01998c] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
The metabolic fate of lactoferrin in vivo.
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Affiliation(s)
- Fengjiao Fan
- Department of Food Science and Engineering
- School of Chemistry and Chemical Engineering
- Harbin Institute of Technology
- Harbin 150090
- China
| | - Pujie Shi
- Department of Food Science and Engineering
- School of Chemistry and Chemical Engineering
- Harbin Institute of Technology
- Harbin 150090
- China
| | - Hui Chen
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Maolin Tu
- Department of Food Science and Engineering
- School of Chemistry and Chemical Engineering
- Harbin Institute of Technology
- Harbin 150090
- China
| | - Zhenyu Wang
- School of Food Science and Technology
- National Engineering Research Center of Seafood
- Dalian Polytechnic University
- Dalian 116034
- China
| | - Weihong Lu
- Department of Food Science and Engineering
- School of Chemistry and Chemical Engineering
- Harbin Institute of Technology
- Harbin 150090
- China
| | - Ming Du
- Department of Food Science and Engineering
- School of Chemistry and Chemical Engineering
- Harbin Institute of Technology
- Harbin 150090
- China
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19
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Stolz A, Jooß K, Höcker O, Römer J, Schlecht J, Neusüß C. Recent advances in capillary electrophoresis-mass spectrometry: Instrumentation, methodology and applications. Electrophoresis 2018; 40:79-112. [PMID: 30260009 DOI: 10.1002/elps.201800331] [Citation(s) in RCA: 110] [Impact Index Per Article: 18.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2018] [Revised: 09/06/2018] [Accepted: 09/07/2018] [Indexed: 12/14/2022]
Abstract
Capillary electrophoresis (CE) offers fast and high-resolution separation of charged analytes from small injection volumes. Coupled to mass spectrometry (MS), it represents a powerful analytical technique providing (exact) mass information and enables molecular characterization based on fragmentation. Although hyphenation of CE and MS is not straightforward, much emphasis has been placed on enabling efficient ionization and user-friendly coupling. Though several interfaces are now commercially available, research on more efficient and robust interfacing with nano-electrospray ionization (ESI), matrix-assisted laser desorption/ionization (MALDI) and inductively coupled plasma mass spectrometry (ICP) continues with considerable results. At the same time, CE-MS has been used in many fields, predominantly for the analysis of proteins, peptides and metabolites. This review belongs to a series of regularly published articles, summarizing 248 articles covering the time between June 2016 and May 2018. Latest developments on hyphenation of CE with MS as well as instrumental developments such as two-dimensional separation systems with MS detection are mentioned. Furthermore, applications of various CE-modes including capillary zone electrophoresis (CZE), nonaqueous capillary electrophoresis (NACE), capillary gel electrophoresis (CGE) and capillary isoelectric focusing (CIEF) coupled to MS in biological, pharmaceutical and environmental research are summarized.
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Affiliation(s)
| | - Kevin Jooß
- Faculty of Chemistry, Aalen University, Aalen, Germany.,Research Unit Analytical BioGeoChemistry, Helmholtz Zentrum München, Neuherberg, Germany
| | - Oliver Höcker
- Faculty of Chemistry, Aalen University, Aalen, Germany.,Instrumental Analytical Chemistry, University of Duisburg-Essen, Essen, Germany
| | - Jennifer Römer
- Faculty of Chemistry, Aalen University, Aalen, Germany.,Institute of Analytical Chemistry, Chemo- and Biosensors, University of Regensburg, Regensburg, Germany
| | - Johannes Schlecht
- Faculty of Chemistry, Aalen University, Aalen, Germany.,Department of Pharmaceutical/Medicinal Chemistry, Friedrich Schiller University, Jena, Germany
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