保健品
抗氧化剂
生物信息学
化学
氨基酸
麸皮
肽
食品科学
肽序列
生物化学
有机化学
原材料
基因
作者
Min Zhuang,Jiaqing Li,Anqi Wang,Gaoheng Li,Sheng Ke,Xuanyu Wang,Ming Ning,Zhanwu Sheng,Bing Wang,Zhongkai Zhou
出处
期刊:Food Chemistry
[Elsevier]
日期:2024-01-20
卷期号:442: 138465-138465
被引量:5
标识
DOI:10.1016/j.foodchem.2024.138465
摘要
Bioactive peptide’s development is facing two challenges in terms of its lower yield and limited understanding of structurally orientated functionality. Therefore, peptides were prepared from wheat bran via a cocktail enzyme for achieving a higher level of hydrophobic amino acids than traditional method. The obtained peptides exhibited great antioxidant activities against H2O2-induced oxidative stress in HepG2 cells. Among them, 91 bioactive peptides were selected through the virtual screening, and their N-terminal and C-terminal contained many hydrophobic amino acids. Then the peptides with capacity to interact with Keap1 were identified by in silico simulation, because Keap1 acts as a sensor of redox insults. The results revealed that peptides DLDW and DLGL demonstrated the highest binding affinities, and a bridge was formed between Asp of DLGL and Arg415 of Klech domain, contributing to interfering Keap1-Nrf2 interaction. These findings implied a potential application of wheat bran peptides as nutraceuticals and health-promoting ingredients.
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