1
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Hao S, Ye M, Li N, Lu Z, Quan W, Xu H, Li M. Comparison of intestinal absorption of soybean protein isolate-, glutenin- and peanut protein isolate-bound N ε-(carboxymethyl) lysine after in vitro gastrointestinal digestion. Food Res Int 2024; 192:114811. [PMID: 39147508 DOI: 10.1016/j.foodres.2024.114811] [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: 02/08/2024] [Revised: 05/23/2024] [Accepted: 07/21/2024] [Indexed: 08/17/2024]
Abstract
Advanced glycation end products (AGEs), a heterogeneous compound existed in processed foods, are related to chronic diseases when they are accumulated excessively in human organs. Protein-bound Nε-(carboxymethyl) lysine (CML) as a typical AGE, is widely determined to evaluate AGEs level in foods and in vivo. This study investigated the intestinal absorption of three protein-bound CML originated from main food raw materials (soybean, wheat and peanut). After in vitro gastrointestinal digestion, the three protein-bound CML digests were ultrafiltered and divided into four fractions: less than 1 kDa, between 1 and 3 kDa, between 3 and 5 kDa, greater than 5 kDa. Caco-2 cell monolayer model was further used to evaluate the intestinal absorption of these components. Results showed that the absorption rates of soybean protein isolate (SPI)-, glutenin (Glu)-, peanut protein isolate (PPI)-bound CML were 30.18%, 31.57% and 29.5%, respectively. The absorption rates of components with MW less than 5 kDa accounted for 19.91% (SPI-bound CML), 22.59% (Glu-bound CML), 23.64% (PPI-bound CML), respectively, and these samples were absorbed by paracellular route, transcytosis route and active route via PepT-1. Taken together, these findings demonstrated that all three protein-bound CML digests with different MW can be absorbed in diverse absorption pathways by Caco-2 cell monolayer model. This research provided a theoretical basis for scientific evaluation of digestion and absorption of AGEs in food.
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Affiliation(s)
- Shuqi Hao
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Mengyu Ye
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Na Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Zeyu Lu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Wei Quan
- College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China
| | - Huaide Xu
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China
| | - Mei Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China.
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2
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Yu Z, Liu D, Wu C, Zhao W. Intestinal absorption of bioactive oligopeptides: paracellular transport and tight junction modulation. Food Funct 2024; 15:6274-6288. [PMID: 38787733 DOI: 10.1039/d4fo00529e] [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: 05/26/2024]
Abstract
Bioactive oligopeptides have gained increasing attention due to their diverse physiological functions, and these can be transported into the vasculature via transcellular and paracellular pathways. Among these, paracellular transport through the intercellular space is a passive diffusion process without energy consumption. It is currently the most frequently reported absorption route for food-derived bioactive oligopeptides. Previous work has demonstrated that paracellular pathways are mainly controlled by tight junctions, but the mechanism by which they regulate paracellular absorption of bioactive oligopeptides remains unclear. In this review, we summarized the composition of paracellular pathways across the intercellular space and elaborated on the paracellular transport mechanism of bioactive oligopeptides in terms of the interaction between oligopeptides and tight junction proteins, the protein expression level of tight junctions, the signaling pathways regulating intestinal permeability, and the properties of oligopeptides themselves. These findings contribute to a more profound understanding of the paracellular absorption of bioactive oligopeptides.
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Affiliation(s)
- Zhipeng Yu
- School of Food Science and Engineering, Hainan University, Haikou 570228, P.R. China.
| | - Di Liu
- College of Food Science and Engineering, Bohai University, Jinzhou 121013, P.R. China
| | - Chunjian Wu
- School of Food Science and Engineering, Hainan University, Haikou 570228, P.R. China.
| | - Wenzhu Zhao
- School of Food Science and Engineering, Hainan University, Haikou 570228, P.R. China.
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3
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Zhang P, Chen Z, Zhou L, Gao J, Zheng H, Lin H, Zhu G, Qin X, Cao W. Carboxymethyl cellulose and carboxymethyl chitosan-based composite nanogel as a stable delivery vehicle for oyster peptides: Characterization, absorption and transport mechanism. Food Chem 2024; 442:138464. [PMID: 38245988 DOI: 10.1016/j.foodchem.2024.138464] [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: 05/10/2023] [Revised: 01/06/2024] [Accepted: 01/14/2024] [Indexed: 01/23/2024]
Abstract
An oyster peptide (OPs)-loaded composite nanogel based on carboxymethyl cellulose and carboxymethyl chitosan (CMC@CMCS@OPs) was prepared, and the characterization, absorption and transport mechanism were further investigated. CMC@CMCS@OPs, a dense spherical microstructure with a diameter of ∼64 nm, which enhanced the thermal and digestive stabilities of individual OPs and improved its retention rate of hypoglycemic activity in vitro. The swelling response and in-vitro release profiles showed that CMC@CMCS@OPs could help OPs achieve targeted and controlled release in the intestine. In addition, CMC@CMCS@OPs had no cytotoxicity on Caco-2 cells, and its apparent permeability coefficients increased 4.70-7.45 times compared with OPs, with the absorption rate increased by 129.38 %. Moreover, the transcytosis of CMC@CMCS@OPs nanogel occurred primarily through the macropinocytosis pathway, endocytosis pathway and intestinal efflux transporter-mediated efflux. Altogether, these results suggested that CMC@CMCS@OPs nanogel could be as an effective OPs delivery device for enhancing its stability and absorption.
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Affiliation(s)
- Pei Zhang
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zhongqin Chen
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Longjian Zhou
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Jialong Gao
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Huina Zheng
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Haisheng Lin
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Guoping Zhu
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoming Qin
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenhong Cao
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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4
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Liu W, Li K, Yu S, Wang Z, Li H, Liu X. Alterations in the sequence and bioactivity of food-derived oligopeptides during simulated gastrointestinal digestion and absorption: a review. Int J Food Sci Nutr 2024; 75:134-147. [PMID: 38185901 DOI: 10.1080/09637486.2023.2295224] [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: 10/17/2023] [Accepted: 12/11/2023] [Indexed: 01/09/2024]
Abstract
Food-derived oligopeptides (FOPs) exhibit various bioactivities. However, little was known about their sequence changes in the gastrointestinal tract and the effect of changes on bioactivities. FOPs' sequence features, changes and effects on bioactivities have been summarised. The sequence length of FOPs decreases with increased exposure of hydrophobic and basic amino acids at the terminal during simulated gastrointestinal digestion. A decrease in bioactivities after simulated intestinal absorption has correlated with a decrease of Leu, Ile, Arg, Tyr, Gln and Pro. The sequence of FOPs that pass readily through the intestinal epithelium corresponds to transport modes, and FOPs whose sequences remain unchanged after transport are the most bioactive. These include mainly dipeptides to tetrapeptides, consisting of numerous hydrophobic and basic amino acids, found mostly at the end of the peptide chain, especially at the C-terminal. This review aims to provide a foundation for applications of FOPs in nutritional supplements and functional foods.
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Affiliation(s)
- Wanlu Liu
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing, China
| | - Kexin Li
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing, China
| | - Shengjuan Yu
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing, China
| | - Zhen Wang
- Jinhe Tibetan Medicine (Shandong) Health Industry Co., Ltd, Jinan, China
| | - He Li
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xinqi Liu
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing, China
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5
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Álvarez-Olguín MA, Beltrán-Barrientos LM, Hernandez-Mendoza A, González-Córdova AF, Vallejo-Cordoba B. Current trends and perspectives on bioaccessibility and bioavailability of food bioactive peptides: in vitro and ex vivo studies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:6824-6834. [PMID: 35716022 DOI: 10.1002/jsfa.12077] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/02/2021] [Revised: 05/26/2022] [Accepted: 06/18/2022] [Indexed: 06/15/2023]
Abstract
The bioaccessibility and bioavailability of food-derived bioactive compounds are important issues when assessing their in vivo physiological health-promoting effects. Food components such as proteins and peptides are exposed to different proteases and peptidases during gastrointestinal digestion and absorption. Different in vitro approaches have therefore been developed to evaluate the bioaccessibility and stability of bioactive peptides. The static simulated gastrointestinal digestion model (SGD) was widely reported to assess the bioaccessibility of bioactive peptides. On the other hand, although the dynamic SGD model may better simulate human digestion, it has rarely been explored in bioaccessibility studies of food bioactive peptides due to its high cost and lack of standardization. For bioavailability studies, the Caco-2 cell monolayer model has been used extensively for the assessment of food bioactive peptides. In fact, very few reports using alternative methods for determining transepithelial transport of bioactive peptides have been employed. In this sense, ex vivo tissue-based models such as the Ussing chamber and the everted sac gut have been used. Current evidence supports the fact that using SGD with cell-based models for evaluating the bioaccessibility, absorption, and bioavailability of food-derived bioactive peptides, is the most commonly used approach. Nevertheless, SGD with ex vivo tissue-based models such as the everted sac, remains to be further explored because it seems to be the model that better mimics the physiological process - it is also fast and inexpensive, and several compounds may be tested simultaneously. In the present review, we discuss information available on the different in vitro approaches for the determination of bioaccessibility and bioavailability of food-derived bioactive peptides with special emphasis on ex vivo tissue-based models such as the everted sac and the Ussing chamber models. © 2022 Society of Chemical Industry.
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Affiliation(s)
- Miguel A Álvarez-Olguín
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Lilia M Beltrán-Barrientos
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Adrian Hernandez-Mendoza
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Aarón F González-Córdova
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
| | - Belinda Vallejo-Cordoba
- Coordinación de Tecnología de Alimentos de Origen Animal, Centro de Investigación en Alimentación y Desarrollo, Hermosillo, Mexico
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6
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Xie D, Shen Y, Su E, Du L, Xie J, Wei D. The effects of angiotensin I-converting enzyme inhibitory peptide VGINYW and the hydrolysate of α-lactalbumin on blood pressure, oxidative stress and gut microbiota of spontaneously hypertensive rats. Food Funct 2022; 13:2743-2755. [PMID: 35171185 DOI: 10.1039/d1fo03570c] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Abstract
VGINYW is a highly active angiotensin I-converting enzyme (ACE) inhibitory peptide discovered from α-lactalbumin by an in vitro-in silico high throughput screening strategy. The aim of this study was to evaluate the antihypertensive effect of the peptide and the α-lactalbumin hydrolysates under 3 kDa (LH-3k), and illustrate the possible mechanism in spontaneously hypertensive rats (SHRs). SHRs were administered with VGINYW and LH-3k at doses of 5 mg per kg BW and 100 mg per kg BW, respectively. VGINYW and LH-3k could markedly decrease the systolic blood pressure (SBP) of the SHRs, and the maximal drops of 21 mmHg (2 h after administration) and 17 mmHg (4 h after administration) were achieved during the 8 hour test, respectively. When the agents were given once per day for 4 weeks, they caused a long-term decrease of 16 mmHg of SBP. VGINYW and LH-3k control the blood pressure through regulating the renin-angiotensin system by inhibiting the ACE activity and diminishing the angiotensin II level, and further upregulating the expression levels of the angiotensin-converting enzyme 2 and angiotensin type 2 receptor, and downregulating the expression of the angiotensin type 1 receptor. VGINYW and LH-3k could notably ameliorate the oxidative stress in the SHR as well. It is more important that the gavage of VGINYW and LH-3k could alleviate hypertension-associated intestinal microbiota dysbiosis by recovering the diversity of the gut microbiota and altering the key floras which are short chain fatty acid producers. In conclusion, VGINYW and LH-3k are effective functional ingredients for blood pressure control.
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Affiliation(s)
- Dewei Xie
- State Key Laboratory of Bioreactor Engineering; Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, P. R. China.
| | - Yaling Shen
- State Key Laboratory of Bioreactor Engineering; Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, P. R. China.
| | - Erzheng Su
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Lei Du
- State Key Laboratory of Bioreactor Engineering; Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, P. R. China.
| | - Jingli Xie
- State Key Laboratory of Bioreactor Engineering; Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, P. R. China. .,Shanghai Collaborative Innovation Center for Biomanufacturing (SCICB), Shanghai 200237, P. R. China
| | - Dongzhi Wei
- State Key Laboratory of Bioreactor Engineering; Department of Food Science and Technology, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, P. R. China. .,Shanghai Collaborative Innovation Center for Biomanufacturing (SCICB), Shanghai 200237, P. R. China
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7
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Sayyad N, Maji R, Omolo CA, Ganai AM, Ibrahim UH, Pathan TK, Devnarain N, Karpoormath R, Dhawan S, Obakachi VA, Merugu SR, Kayamba F, Mahlalela M, Govender T, Tzakos AG, Singh S. Development of niosomes for encapsulating captopril-quercetin prodrug to combat hypertension. Int J Pharm 2021; 609:121191. [PMID: 34670120 DOI: 10.1016/j.ijpharm.2021.121191] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2021] [Revised: 10/09/2021] [Accepted: 10/11/2021] [Indexed: 12/18/2022]
Abstract
Novel and effective anti-hypertensive agents are required to manage hypertension; therefore, we synthesised a novel antihypertensive drug from captopril and quercetin (cap-que) and explored its antihypertensive potential in a niosomal formulation via molecular hybridisation. The cap-que hybrid was synthesised, and its structure was characterised via NMR, FTIR, and HRMS. Niosomes were then loaded with cap-que using the thin-film hydration method. The particle size, polydispersity index, surface charge and drug entrapment efficiency (EE%) of the formulation were 418.8 ± 4.21 nm, 0.393 ± 0.063, 16.25 ± 0.21 mV, and 87.74 ± 2.82%, respectively. The drug release profile showed a sustained release of the active compound (43 ± 0.09%) from the niosomal formulation, compared to the parent drug (80.7 ± 4.68%), over 24 h. The cell viability study confirmed the biosafety of the formulation. The in vivo study in a rat model showed enhanced antihypertensive activity of the hybrid molecule and niosomal formulation which reduced systolic and diastolic pressure when compared to the individual, bare drugs. The findings of this study concluded that the antihypertensive potential of captopril can be enhanced by its hybridisation with quercetin, followed by niosomal nano drug delivery.
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Affiliation(s)
- Nisar Sayyad
- Department of Pharmaceutical Chemistry, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
| | - Ruma Maji
- Department of Pharmaceutics, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu Natal, (Westville Campus), Private Bag X54001, Durban, South Africa
| | - Calvin A Omolo
- Department of Pharmaceutical Chemistry, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa; United States International University-Africa, School of Pharmacy and Health Sciences, Department of Pharmaceutics, P.O. Box 14634-00800, Nairobi, Kenya
| | - Ab Majeed Ganai
- Department of Pharmaceutical Chemistry, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
| | - Usri H Ibrahim
- Department of Pharmaceutics, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu Natal, (Westville Campus), Private Bag X54001, Durban, South Africa
| | - Tabasum Khan Pathan
- Department of Pharmaceutical Chemistry, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
| | - Nikita Devnarain
- Department of Pharmaceutics, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu Natal, (Westville Campus), Private Bag X54001, Durban, South Africa
| | - Rajshekhar Karpoormath
- Department of Pharmaceutical Chemistry, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa.
| | - Sanjeev Dhawan
- Department of Pharmaceutical Chemistry, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
| | - Vincent A Obakachi
- Department of Pharmaceutical Chemistry, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
| | - Srinivas Reddy Merugu
- Department of Pharmaceutical Chemistry, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
| | - Francis Kayamba
- Department of Pharmaceutical Chemistry, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
| | - Mavela Mahlalela
- Department of Pharmaceutical Chemistry, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
| | - Thirumala Govender
- Department of Pharmaceutics, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu Natal, (Westville Campus), Private Bag X54001, Durban, South Africa
| | - Andreas G Tzakos
- Section of Organic Chemistry and Biochemistry, Department of Chemistry, University of Ioannina, Ioannina 45110, Greece
| | - Sima Singh
- Department of Pharmaceutical Chemistry, Discipline of Pharmaceutical Sciences, College of Health Sciences, University of KwaZulu-Natal (Westville Campus), Private Bag X54001, Durban 4000, South Africa
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8
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Lu Y, Wang Y, Huang D, Bian Z, Lu P, Fan D, Wang X. Inhibitory mechanism of angiotensin-converting enzyme inhibitory peptides from black tea. J Zhejiang Univ Sci B 2021; 22:575-589. [PMID: 34269010 DOI: 10.1631/jzus.b2000520] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The aim of this work is to discover the inhibitory mechanism of tea peptides and to analyse the affinities between the peptides and the angiotensin-converting enzyme (ACE) as well as the stability of the complexes using in vitro and in silico methods. Four peptide sequences identified from tea, namely peptides I, II, III, and IV, were used to examine ACE inhibition and kinetics. The half maximal inhibitory concentration (IC50) values of the four peptides were (210.03±18.29), (178.91±5.18), (196.31±2.87), and (121.11±3.38) μmol/L, respectively. The results of Lineweaver-Burk plots showed that peptides I, II, and IV inhibited ACE activity in an uncompetitive manner, which requires the presence of substrate. Peptide III inhibited ACE in a non-competitive manner, for which the presence of substrate is not necessary. The docking simulations showed that the four peptides did not bind to the active sites of ACE, indicating that the four peptides are allosteric inhibitors. The binding free energies calculated from molecular dynamic (MD) simulation were -72.47, -42.20, -52.10, and -67.14 kcal/mol (1 kcal=4.186 kJ), respectively. The lower IC50 value of peptide IV may be attributed to its stability when docking with ACE and changes in the flexibility and unfolding of ACE. These four bioactive peptides with ACE inhibitory ability can be incorporated into novel functional ingredients of black tea.
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Affiliation(s)
- Yating Lu
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Yu Wang
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Danyi Huang
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Zhuang Bian
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Peng Lu
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo 113-8657, Japan
| | - Dongmei Fan
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
| | - Xiaochang Wang
- Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China
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9
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Structure, Function, and Therapeutic Potential of Marine Bioactive Peptides. Mar Drugs 2019; 17:md17090505. [PMID: 31466341 PMCID: PMC6780686 DOI: 10.3390/md17090505] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2019] [Revised: 08/25/2019] [Accepted: 08/26/2019] [Indexed: 12/11/2022] Open
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