School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China; Guangdong Food Green Processing and Nutrition Regulation Technologies Research Center, Guangzhou 510650, China.
Food Chem. 2022 Dec 15;397:133821. doi: 10.1016/j.foodchem.2022.133821. Epub 2022 Jul 28.
There are abundant dipeptidyl-peptidase IV (DPP-IV) inhibitory peptide motifs in collagen sequences due to high content of Pro. However, the structural features of the most potent DPP-IV inhibitory peptides were not fully elucidated. In this study, peptides from tilapia skin gelatin hydrolysates with different DPP-IV inhibitory activities were analyzed by UPLC-MS/MS and multivariate analysis, and a Gly-Pro-type peptide library was constructed to elucidate their structural features. Results showed that peptide length had a dominant effect on the DPP-IV inhibition of collagen-derived peptides. Moreover, Gly-Pro-type peptides (e.g., GPA- and GPI- types) containing 4 ∼ 9 residues showed a potent DPP-IV inhibition, the IC values of which were 2.15 ∼ 10.43 times lower than that of Gly-Pro-Xaa tripeptides. More importantly, different proteases had discrepancy in releasing these peptides, among which papain could release them to a greater extent due to its strong preference for Arg in the S1 subsite and Pro in the S3 subsite.
由于脯氨酸(Pro)含量高,胶原蛋白序列中存在丰富的二肽基肽酶 IV(DPP-IV)抑制肽基序。然而,最有效的 DPP-IV 抑制肽的结构特征尚未完全阐明。在这项研究中,通过 UPLC-MS/MS 和多变量分析对不同 DPP-IV 抑制活性的罗非鱼皮明胶水解物肽进行了分析,并构建了甘氨酸-脯氨酸(Gly-Pro)型肽文库,以阐明其结构特征。结果表明,肽的长度对胶原蛋白衍生肽的 DPP-IV 抑制具有主导作用。此外,含有 4 ~ 9 个残基的 Gly-Pro 型肽(如 GPA-和 GPI-型)表现出强烈的 DPP-IV 抑制活性,其 IC 值比 Gly-Pro-Xaa 三肽低 2.15 ~ 10.43 倍。更重要的是,不同的蛋白酶在释放这些肽时有差异,其中由于木瓜蛋白酶在 S1 亚位点和 S3 亚位点对精氨酸(Arg)和脯氨酸(Pro)有较强的偏好,因此可以更有效地释放这些肽。