Wei Guanmian, Zhao Feiran, Zhang Ziyi, Regenstein Joe M, Sang Yaxin, Zhou Peng
College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, PR China; School of Food Science, Jiangnan University, Wuxi, Jiangsu Province 214122, PR China.
College of Food Science and Technology, Hebei Agricultural University, Baoding, Hebei Province 071001, PR China.
Food Chem. 2025 Feb 15;465(Pt 2):142160. doi: 10.1016/j.foodchem.2024.142160. Epub 2024 Nov 20.
Fermented soybean curds (FSC) are popular because of its umami taste. Its bioactivities are of interest. Peptides in FSC were identified using nano-HPLC-MS/MS, and 11 candidate peptides showing potential umami and ACE inhibitory activities were screened using various databases. Pharmacophore model analysis showed their high probability of ACE inhibition with fit values >2, which showed the peptides bound to umami receptors and ACE mainly through hydrogen bond, and electrostatic and hydrophobic interactions. Additionally, their docking and interaction energy were independent of the peptide length. Three high umami-ACE inhibitory peptides (VE, FEF, and WEEF) were synthesized. Their umami thresholds were WEEF (0.32 mM) < FEF (0.55 mM) < VE (1.10 mM), while their IC were WEEF (85 ± 2 μM) < FEF (170 ± 10 μM) < VE (205 ± 5 μM). NO and ET-1 production were dose-dependent with WEEF showing the best ACE inhibitory activity. The results allowed identification of effective umami agents and ACE inhibitory peptides from fermented soybean products. It could also be useful method for screening potential umami-ACE inhibitory peptides.
腐乳因其鲜味而广受欢迎。其生物活性备受关注。使用纳米高效液相色谱-串联质谱法鉴定了腐乳中的肽，并通过各种数据库筛选出11种具有潜在鲜味和ACE抑制活性的候选肽。药效团模型分析表明，它们具有较高的ACE抑制概率，拟合值>2，表明这些肽主要通过氢键、静电和疏水相互作用与鲜味受体和ACE结合。此外，它们的对接和相互作用能量与肽的长度无关。合成了三种高鲜味-ACE抑制肽（VE、FEF和WEEF）。它们的鲜味阈值为WEEF（0.32 mM）<FEF（0.55 mM）<VE（1.10 mM），而它们的IC为WEEF（85±2 μM）<FEF（170±10 μM）<VE（205±5 μM）。NO和ET-1的产生呈剂量依赖性，WEEF表现出最佳的ACE抑制活性。这些结果有助于从发酵大豆制品中鉴定出有效的鲜味剂和ACE抑制肽。这也可能是筛选潜在鲜味-ACE抑制肽的有用方法。
