Lyu Siwen, Li Ting, Yang Qi, Liu Jingbo, Zhang Ting, Yu Ting
Jilin Provincial Key Laboratory of Nutrition and Functional Food and College of Food Science and Engineering, Jilin University, Changchun 130062, China.
Department of Nutrition, The Second Hospital of Jilin University, Changchun 130041, China.
Foods. 2024 Oct 2;13(19):3148. doi: 10.3390/foods13193148.
This study investigated the batch stability of egg white peptides (EWPs) during the enzymatic hydrolysis process, and confirmed the potential application of four crucial four peptides inoxidative damage repair. The results revealed that different batches of EWPs had good stability relating to antioxidant activity. With a similar sequence to confirmed antioxidant peptides, four EWPs (QMDDFE, WDDDPTD, DEPDPL, and FKDEDTQ) were identified withhigh repetition rates, and their potential to repair oxidative damage was investigated. Network pharmacology results showed that these four peptides could regulate the targets related to oxidative damage. Enrichment results demonstrated that these four peptides could influence the targets and pathways related to glutathione transferase activity (enrichment score: 148.0) and glutathione metabolism ( value: 9.22 × 10). This study could provide evidence for the batch stability of hydrolyzed prepared EWPs, and offer theoretical support for the development of antioxidant damage ingredients derived from foods.
本研究调查了蛋清肽（EWPs）在酶解过程中的批次稳定性，并证实了四种关键肽在氧化损伤修复中的潜在应用。结果表明，不同批次的EWPs在抗氧化活性方面具有良好的稳定性。通过与已确认的抗氧化肽具有相似序列，鉴定出四种重复率高的EWPs（QMDDFE、WDDDPTD、DEPDPL和FKDEDTQ），并研究了它们修复氧化损伤的潜力。网络药理学结果表明，这四种肽可以调节与氧化损伤相关的靶点。富集结果表明，这四种肽可以影响与谷胱甘肽转移酶活性（富集分数：148.0）和谷胱甘肽代谢（值：9.22×10）相关的靶点和途径。本研究可为水解制备的EWPs的批次稳定性提供证据，并为开发源自食品的抗氧化损伤成分提供理论支持。
