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从马氏珠母贝肉中分离、鉴定和制备酪氨酸酶抑制肽。

Isolation, identification, and preparation of tyrosinase inhibitory peptides from Pinctada martensii meat.

机构信息

College of Light Industry and Food Engineering, Guangxi University, Nanning, 530004, China.

出版信息

Biotechnol Lett. 2023 Dec;45(11-12):1495-1511. doi: 10.1007/s10529-023-03437-0. Epub 2023 Oct 24.

DOI:10.1007/s10529-023-03437-0
PMID:37874433
Abstract

Recently, natural tyrosinase inhibitors have gained attention in clinical cosmetology research. In this study, the enzymatic hydrolysis of Pinctada martensii meat by protease from Bacillus licheniformis, 401 peptides with tyrosinase inhibitory were identified after isolated by ultrafiltration and Sephadex G-15 from the fraction F4. The peptide effects on the tyrosinase activity and structure were evaluated using molecular docking. Three synthetic peptides classified as W1 (WDRPKDDGGSPIK), W2 (DRGYPPVMF), and W3 (SGGGGGGGLGSGGSIRSSY), which had the lowest binding energies were selected for in vitro synthesis and biological activity investigation. The W3 peptide (5 mg/mL) had the highest tyrosinase activity, SPF, DPPH, and ABTS clearance values, and total antioxidant capacity. W3 did not affect the survival rate of mouse melanoma B16-F10 cells (1.0-5.0 mg/mL) but decreased the melanin content. Hence, W3 could be suitable for multifunctional tyrosinase inhibition and provides a novel method to use marine organisms as natural tyrosinase inhibitor sources.

摘要

最近,天然酪氨酸酶抑制剂在临床美容研究中受到关注。本研究采用地衣芽孢杆菌蛋白酶对马氏珠母贝肉进行酶解,经超滤和 Sephadex G-15 凝胶层析分离得到 F4 级分,从中鉴定出 401 条具有酪氨酸酶抑制活性的肽段。采用分子对接技术评价了这些肽段对酪氨酸酶活性和结构的影响。选取结合能最低的三个合成肽段 W1(WDRPKDDGGSPIK)、W2(DRGYPPVMF)和 W3(SGGGGGGGLGSGGSIRSSY)进行体外合成和生物活性研究。W3 肽(5mg/mL)对酪氨酸酶活性、SPF、DPPH 和 ABTS 清除率及总抗氧化能力的影响最大。W3 肽(1.0-5.0mg/mL)不影响小鼠黑色素瘤 B16-F10 细胞的存活率,但能降低黑色素含量。因此,W3 可能适合多功能酪氨酸酶抑制,并为利用海洋生物作为天然酪氨酸酶抑制剂来源提供了一种新方法。

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