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Selection of Antioxidant Peptides from Gastrointestinal Hydrolysates of Fermented Rice Cake by Combining Peptidomics and Bioinformatics
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-03-04 , DOI: 10.1021/acsfoodscitech.0c00114 Jing Wang 1 , Chen Chen 1 , Yan Xu 1 , Caihua Jia 1 , Binjia Zhang 1 , Meng Niu 1 , Siming Zhao 1 , Shanbai Xiong 1
ACS Food Science & Technology ( IF 2.6 ) Pub Date : 2021-03-04 , DOI: 10.1021/acsfoodscitech.0c00114 Jing Wang 1 , Chen Chen 1 , Yan Xu 1 , Caihua Jia 1 , Binjia Zhang 1 , Meng Niu 1 , Siming Zhao 1 , Shanbai Xiong 1
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Separation of antioxidant peptides from complex food matrix is labor-intensive and time-consuming. The combination of peptidomics and bioinformatics may shorten this process. In this work, the gastrointestinal hydrolysates of fermented rice cake (FRC) were roughly separated by routine methods. Then, bioinformatics was applied, and two peptides (P1, WLSYPMNPATGH; P2, PRPPKPDAPR) were selected based on their predicted antioxidant activities. The two peptides were then synthesized, with P1 showing DPPH radical scavenging activity, hydroxyl radical scavenging ability and ferric chelating ability and with P2 showing no DPPH scavenging ability. Molecular docking between DPPH and P1 or P2 showed possible hydrogen bonds between DPPH and the two peptides. Considering the low hydrophobicity of P2 and its possible bonds with DPPH, the importance of hydrophobicity in affecting DPPH scavenging activity of P2 was revealed. This study for the first time showed the adaptability of using peptidomics and bioinformatics in functional peptide selection in FRC.
中文翻译：
肽组学与生物信息学相结合从发酵米粉胃肠道水解产物中选择抗氧化肽
从复杂的食品基质中分离抗氧化剂肽是费力且费时的。肽组学和生物信息学的结合可以缩短这一过程。在这项工作中，通过常规方法粗略地分离了发酵米糕（FRC）的胃肠道水解产物。然后，应用生物信息学，并根据预测的抗氧化活性选择了两种肽（P1，WLSYPMNPATGH，P2，PRPPKPDAPR）。然后合成两种肽，其中P1显示DPPH自由基清除活性，羟基自由基清除能力和三价铁螯合能力，而P2显示无DPPH清除能力。DPPH与P1或P2之间的分子对接显示DPPH与两个肽之间可能存在氢键。考虑到P2的低疏水性及其与DPPH的可能键合，揭示了疏水性对影响P2清除DPPH活性的重要性。这项研究首次表明在FRC中使用肽组学和生物信息学在功能性肽选择中的适应性。
更新日期：2021-04-23
中文翻译：
肽组学与生物信息学相结合从发酵米粉胃肠道水解产物中选择抗氧化肽
从复杂的食品基质中分离抗氧化剂肽是费力且费时的。肽组学和生物信息学的结合可以缩短这一过程。在这项工作中，通过常规方法粗略地分离了发酵米糕（FRC）的胃肠道水解产物。然后，应用生物信息学，并根据预测的抗氧化活性选择了两种肽（P1，WLSYPMNPATGH，P2，PRPPKPDAPR）。然后合成两种肽，其中P1显示DPPH自由基清除活性，羟基自由基清除能力和三价铁螯合能力，而P2显示无DPPH清除能力。DPPH与P1或P2之间的分子对接显示DPPH与两个肽之间可能存在氢键。考虑到P2的低疏水性及其与DPPH的可能键合，揭示了疏水性对影响P2清除DPPH活性的重要性。这项研究首次表明在FRC中使用肽组学和生物信息学在功能性肽选择中的适应性。
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