Department of Chemical Engineering, University of Granada, Granada, Spain.
Department of Chemical Engineering, University of Granada, Granada, Spain.
Food Chem. 2021 Aug 30;354:129473. doi: 10.1016/j.foodchem.2021.129473. Epub 2021 Mar 7.
Vegetable proteins are appearing as a sustainable source for human consumption. Food-derived peptides are an important field of research in terms of bioactive molecules. In this study, seven vegetable proteins were enzymatically hydrolysed following an optimised treatment (sequential hydrolysis with subtilisin-trypsin-flavourzyme) to obtain dipeptidyl peptidase IV (DPP-IV) inhibitory peptides. Hydrolysates were fractionated by size exclusion chromatography and, from the most bioactive fractions (corresponding to Glycine max, Chenopodium quinoa and Lupinus albus proteins); peptides responsible for this bioactivity were identified by mass spectrometry. Peptides with adequate molecular features and based on in silico analysis were proposed as DPP-IV inhibitors from soy (EPAAV) lupine (NPLL), and quinoa (APFTVV). These vegetable protein sources are adequate to obtain protein hydrolysates for functional food.
植物蛋白正逐渐成为人类可持续食用的资源。食品衍生肽是生物活性分子研究的一个重要领域。在这项研究中，七种植物蛋白经过优化处理（先用枯草杆菌蛋白酶-胰蛋白酶-风味蛋白酶顺序水解，再用木瓜蛋白酶水解），以获得二肽基肽酶 IV（DPP-IV）抑制肽。水解产物通过大小排阻色谱进行分离，从最具生物活性的部分（对应于大豆、藜麦和羽扇豆蛋白）中，通过质谱鉴定出具有这种生物活性的肽。根据计算机分析，具有适当分子特征的肽被提议为 DPP-IV 抑制剂，包括来自大豆的 EPAAV、羽扇豆的 NPLL 和藜麦的 APFTVV。这些植物蛋白来源适合获得功能性食品的蛋白质水解物。
