超声辅助制备亚麻籽粕中的抗氧化肽：纯化、表征及分子对接分析
Ultrasound-assisted preparation of antioxidant peptides in flaxseed meal: Purification, characterization and molecular docking analysis.
作者信息
Wei Kejun, Wan Yilai, Wei Changqing, Liu Wenyu, Wu Hongbin, Leng Yuanyuan, Xu Minghui, Li Yazhuan, Chen Zhanglian, Wang Jing, Luo Huixin
机构信息
Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China.
Key Laboratory of Agricultural Product Processing and Quality Control of Specialty (Co-construction by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China; Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China; Engineering Research Center of Storage and Processing of Xinjiang Characteristic Fruits and Vegetables, Ministry of Education, School of Food Science and Technology, Shihezi University, Shihezi 832000, Xinjiang Uygur Autonomous Region, PR China.
出版信息
Food Chem. 2025 Sep 30;487:144724. doi: 10.1016/j.foodchem.2025.144724. Epub 2025 May 12.
Flaxseed meal is recognized as a rich source of high-quality protein, and this study aims to explore its potential as a source of bioactive peptides. Hydrolysates were prepared via ultrasound-assisted enzymatic hydrolysis. Enzymatic hydrolysates from hot-pressed flaxseed meal showed higher biological activity than those from cold-pressed samples. Three antioxidant peptides, namely PFFWLHHT, HCLEFLSPRF, and ALTMPHNW, were identified and screened from the purified fractions of hot-pressed flaxseed meal using reversed-phase liquid chromatography-mass spectrometry (RPLC-MS) and in silico analysis. These peptides displayed scavenging activity against DPPH radicals (IC = 0.520, 1.190, and 1.036 mM) and hydroxyl radicals (IC = 4.909, 6.471, and 7.076 mM). Molecular docking studies indicated that three peptides could inhibit myeloperoxidase (MPO) activity by occupying the entrance of the active cavity, with their binding affinities measured at -12.2, -9.1 and - 11 kcal/mol, respectively. These findings could lay a foundation for extracting natural antioxidant peptides from flaxseed meals.
亚麻籽粕被认为是优质蛋白质的丰富来源，本研究旨在探索其作为生物活性肽来源的潜力。通过超声辅助酶解制备水解产物。热榨亚麻籽粕的酶解产物比冷榨样品的酶解产物具有更高的生物活性。使用反相液相色谱 - 质谱联用仪（RPLC - MS）和计算机模拟分析，从热榨亚麻籽粕的纯化组分中鉴定并筛选出三种抗氧化肽，即PFFWLHHT、HCLEFLSPRF和ALTMPHNW。这些肽对DPPH自由基（IC = 0.520、1.190和1.036 mM）和羟基自由基（IC = 4.909、6.471和7.076 mM）具有清除活性。分子对接研究表明，三种肽可通过占据活性腔入口来抑制髓过氧化物酶（MPO）活性，其结合亲和力分别为 - 12.2、- 9.1和 - 11 kcal/mol。这些发现可为从亚麻籽粕中提取天然抗氧化肽奠定基础。
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