National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, PR China.
Food Chem. 2021 Jan 1;334:127554. doi: 10.1016/j.foodchem.2020.127554. Epub 2020 Jul 19.
In this study, the targeted regulatory mechanism of pulsed electric field (PEF) was explored for antioxidant activity improvement in four peptides, RGAVIH, RGAVLH, VNAVIH, and VNAVLH, of the pine nut (Pinus koraiensis Sieb. et Zucc). The VNAVLH peptide exhibited the best antioxidant activity and the β-sheet content decreased to a minimum value at 40 kV/cm. Moreover, the chemical shifts of hydrogen atoms of 2-H Asn and 6-H His shifted to a higher magnetic field. The connectivity between NH (3.62 ppm) and CH (8.10 ppm) of 6-His residue disappeared in PEF-treated peptide. Molecule dynamics (MD) simulation verified that the distances of N(H)-C(H) and H-O increased, whereas -OH and -C(H) got closer in histidine residue after applying the electric field force. Therefore, the antioxidant activity enhancement of VNAVLH might due to the targeted regulation of PEF treatment on NH-CH and imidazole group in histidine.
在这项研究中，探讨了脉冲电场（PEF）的靶向调节机制，以提高松子（Pinus koraiensis Sieb. et Zucc.）中四种肽 RGAVIH、RGAVLH、VNAVIH 和 VNAVLH 的抗氧化活性。VNAVLH 肽表现出最佳的抗氧化活性，β-折叠含量在 40 kV/cm 时降至最低值。此外，2-H Asn 和 6-H His 氢原子的化学位移向更高的磁场移动。PEF 处理肽中 6-His 残基的 NH（3.62 ppm）和 CH（8.10 ppm）之间的连接消失。分子动力学（MD）模拟验证了在施加电场力后，组氨酸残基中 N(H)-C(H)和 H-O 的距离增加，而-OH 和-C(H)之间的距离变近。因此，VNAVLH 抗氧化活性的增强可能是由于 PEF 处理对组氨酸中 NH-CH 和咪唑基团的靶向调节。
