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Pu L, Kong X, Xing R, Wang Y, Zhang C, Hua Y, Chen Y, Li X. Identification, rapid screening, docking mechanism and in vitro digestion stability of novel DPP-4 inhibitory peptides from wheat gluten with ginger protease. Food Funct 2024; 15:3848-3863. [PMID: 38512162 DOI: 10.1039/d3fo05423c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/22/2024]
Abstract
To better understand the hypoglycemic potential of wheat gluten (WG), we screened dipeptidyl peptidase IV (DPP-4) inhibitory active peptides from WG hydrolysates. WG hydrolysates prepared by ginger protease were found to have the highest DPP-4 inhibitory activity among the five enzymatic hydrolysates, from which a 1-3 kDa fraction was isolated by ultrafiltration. Further characterization of the fraction with nano-HPLC-MS/MS revealed 1133 peptides. Among them, peptides with P'2 (the second position of the N-terminal) and P2 (the second position of the C-terminal) as proline residues (Pro) accounted for 12.44% and 43.69%, respectively. The peptides including Pro-Pro-Phe-Ser (PPFS), Ala-Pro-Phe-Gly-Leu (APFGL), and Pro-Pro-Phe-Trp (PPFW) exhibited the most potent DPP-4 inhibitory activity with IC50 values of 56.63, 79.45, and 199.82 μM, respectively. The high inhibitory activity of PPFS, APFGL, and PPFW could be mainly attributed to their interaction with the S2 pocket (Glu205 and Glu206) and the catalytic triad (Ser630 and His740) of DPP-4, which adopted competitive, mixed, and mixed inhibitory modes, respectively. After comparative analysis of PPFS, PPFW, and PPF, Ser was found to be more conducive to enhancing the DPP-4 inhibitory activity. Interestingly, peptides with P2 as Pro also exhibited good DPP-4 inhibitory activity. Meanwhile, DPP-4 inhibitory peptides from WG showed excellent stability, suggesting a potential application in type 2 diabetes (T2DM) therapy or in the food industry as functional components.
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Affiliation(s)
- Linsong Pu
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xiangzhen Kong
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Ruoyu Xing
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yuqing Wang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Caimeng Zhang
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yufei Hua
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Yeming Chen
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
| | - Xingfei Li
- State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, P. R. China.
- School of Food Science and Technology, Jiangnan University, Wuxi, P. R. China
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Yamada N, Kokean Y, Tsumura K. Novel Insights into the Formation of Soymilk Gel Induced by Ginger Rhizome Juice. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2019. [DOI: 10.3136/fstr.25.751] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | - Kazunobu Tsumura
- Research Institute for Creating the Future, FUJI OIL HOLDINGS INC
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