抗原性
肽
化学
表位
对接(动物)
作用机理
氢键
生物化学
生物物理学
立体化学
抗原
分子
生物
有机化学
免疫学
体外
医学
护理部
作者
Lang Chen,Hanbo Yang,Linna Jiao,Pei Pu,Xin Zheng,Guizhao Liang
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-11-01
卷期号:393: 133333-133333
被引量:3
标识
DOI:10.1016/j.foodchem.2022.133333
摘要
In this study, through a combined simulated enzymolysis-molecular docking-molecular simulation-activity determination-action mechanism strategy, we screened a β-LG-derived peptide (VAGTWYSL) to inhibit the antigenicity of β-LG and explored its mechanism of action. Our results indicate that the inhibitory effect of the peptide on the antigenicity of β-LG is affected by different experimental conditions, including pH, reaction time and concentration. Three factors may contribute to the reduced allergenicity of β-LG. First, there must be sufficient forces between the peptide and β-LG, as a result, hydrophobic forces and hydrogen bonds are the main forces to maintain the structural stability of the complex. Second, the binding of the peptide changes the secondary structure of β-LG, especially with an increase in α-helices and a decrease in β-turns. Third, the peptide binds to the hydrophobic region of β-LG, involving the antigenic epitope region Val41-Lys60, which may reduce the antigenicity.
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