Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.
Hunan Provincial Engineering Technology Research Center of Aquatic Food Resources Processing, School of Food Science and Bioengineering, Changsha University of Science and Technology, Changsha 410114, China.
Food Chem. 2023 Mar 1;403:134480. doi: 10.1016/j.foodchem.2022.134480. Epub 2022 Oct 1.
This study aimed to screen and characterize antifreeze peptides from silver carp muscle hydrolysate (SCMH). The SCMH was initially fractionated by ultrafiltration, and the resultant SCMH-IV (<10 kDa) showing 90 % of yeast survival rate was subsequently separated into four fractions using ion-exchange chromatography. The fraction with the best antifreeze activity was further analyzed by liquid chromatography-tandem mass spectrometry. A total of 514 peptides were identified, of which a novel antifreeze peptide (Sc-AFP, KAADSFNHKAFFAKVG) with a thermal hysteresis activity of 0.87 ℃ was selected. The parvalbumin-derived Sc-AFP showed an alanine-rich, α-helical and amphipathic character. Based on molecular dynamics simulations, the Sc-AFP could interact with 48 water molecules via hydrogen bonds, and could be adsorbed onto the ice surface through a total of 21 hydrogen bonds mainly linked to the lysine residues. This could account for its antifreeze properties via preventing the formation and growth of ice crystals.
本研究旨在从银鱼肌肉水解物（SCMH）中筛选和鉴定抗冻肽。首先通过超滤对 SCMH 进行分级，得到的 SCMH-IV（<10 kDa）对酵母的存活率为 90%，随后用离子交换色谱将其分为四个部分。具有最佳抗冻活性的部分通过液相色谱-串联质谱进一步分析。共鉴定出 514 个肽段，其中选择了一种具有热滞活性 0.87°C 的新型抗冻肽（Sc-AFP，KAADSFNHKAFFAKVG）。源自副肌球蛋白的 Sc-AFP 具有富含丙氨酸、α-螺旋和两亲性的特征。基于分子动力学模拟，Sc-AFP 可以通过氢键与 48 个水分子相互作用，并通过总共 21 个氢键吸附在冰面上，这些氢键主要与赖氨酸残基相连。这可以通过防止冰晶的形成和生长来解释其抗冻特性。
