Li Wenwen, Xu Tingting, Yuan Yanan, Tang Shuxin, Wu Ting, Pan Siyi, Xu Xiaoyun
Key Laboratory of Environment Correlative Dietology (Ministry of Education), Huazhong Agricultural University, Wuhan, China.
Hubei Key Laboratory of Fruit & Vegetable Processing & Quality Control, Huazhong Agricultural University, Wuhan, China.
J Food Sci. 2025 Jun;90(6):e70269. doi: 10.1111/1750-3841.70269.
Seabuckthorn seed meal (SSM) is a by-product of the oil extraction process from seabuckthorn seeds. Despite its high protein content, SSM remains largely underutilized. This study aimed to extract seabuckthorn seed meal protein peptides (SSPPs) with hypoglycemic activity and investigate their mechanism of action. The optimized conditions yielded a peptide extraction rate of 20.99% ± 1.09%, achieved through ultrasound pretreatment for 49 min, the addition of 10% alkaline protease, an initial pH of 11, and a 2-h enzymatic hydrolysis time. Notably, the half inhibitory concentration (IC) against α-glucosidase was determined to be 0.18 ± 0.02 mg/mL, which is superior to that of seabuckthorn seed meal protein (SSP) and acarbose, and demonstrated stability under various processing conditions. Structural comparisons between SSP and SSPP indicated that a higher proportion of random coils in the secondary structure, irregularities in surface morphology, and increased surface hydrophobicity contributed to α-glucosidase inhibition. Inhibitory kinetic analysis indicated that SSPP exerted a direct effect on α-glucosidase activity. Furthermore, four novel α-glucosidase inhibitory peptides were identified through ultrafiltration-affinity-liquid-mass spectrometry, all of which compete with substrates for the enzyme's active site, namely, SER-466 and LYS-665. A significant positive correlation was observed between the molecular docking results and the inhibition outcomes of the synthesized peptides (r = 0.895, p < 0.05). In conclusion, this study supports the potential of SSPP as a natural hypoglycemic food additive that can significantly enhance the value of seabuckthorn resources. Practical Application: The SSPP developed in this research demonstrated a significant α-glucosidase inhibition rate and exhibited commendable activity stability, thereby offering both technical and theoretical foundations for the high-value application of seabuckthorn seed meal.
沙棘籽粕（SSM）是沙棘籽榨油过程中的副产物。尽管其蛋白质含量高，但沙棘籽粕仍在很大程度上未得到充分利用。本研究旨在提取具有降血糖活性的沙棘籽粕蛋白肽（SSPPs）并研究其作用机制。优化后的条件下，通过49分钟的超声预处理、添加10%碱性蛋白酶、初始pH值为11以及2小时的酶解时间，肽提取率达到20.99%±1.09%。值得注意的是，对α-葡萄糖苷酶的半抑制浓度（IC）测定为0.18±0.02mg/mL，优于沙棘籽粕蛋白（SSP）和阿卡波糖，并在各种加工条件下表现出稳定性。SSP和SSPP的结构比较表明，二级结构中较高比例的无规卷曲、表面形态的不规则性以及表面疏水性的增加有助于抑制α-葡萄糖苷酶。抑制动力学分析表明，SSPP对α-葡萄糖苷酶活性有直接影响。此外，通过超滤-亲和-液相-质谱法鉴定出四种新型α-葡萄糖苷酶抑制肽，它们均与底物竞争酶的活性位点，即SER-466和LYS-665。分子对接结果与合成肽的抑制结果之间存在显著正相关（r = 0.895，p < 0.05）。总之，本研究支持SSPP作为一种天然降血糖食品添加剂的潜力，可显著提高沙棘资源的价值。实际应用：本研究开发的SSPP表现出显著的α-葡萄糖苷酶抑制率，并具有良好的活性稳定性，从而为沙棘籽粕的高值化应用提供了技术和理论基础。
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