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通过肽组学和分子模拟从两栖动物()皮肤中发现新型二肽基肽酶-IV(DPP-IV)抑制肽

Uncovering Novel DPP-IV Inhibitory Peptides from Amphibian () Skin via Peptidomics and Molecular Simulation.

作者信息

Fang Zongmu, Zhang Mei, Lian Junhui, Xiao Yangqing, Luo Donghui, Zhao Mouming, Lin Lianzhu

机构信息

Chaozhou Branch of Chemistry and Chemical Engineering Guangdong Laboratory, Chaozhou 521000, China.

School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.

出版信息

Foods. 2025 Aug 28;14(17):3023. doi: 10.3390/foods14173023.

Abstract

As an emerging natural source of DPP-IV inhibition strategy, we report for the first time the use of skin gelatin (LSG) as a novel source for DPP-IV inhibitory peptides in this study. Through enzymatic hydrolysis with multiple proteases, the papain-treated hydrolysate exhibited superior performance in hydrolysis degree, protein recovery, and DPP-IV inhibition, with 93.47% of peptides under 1 kDa. Subsequent separation and peptidomics analysis identified 13 previously unreported peptides. Molecular docking and screening pinpointed four candidate peptides, i.e., LGPQR, RGFDQ, RGPVGP, and RLDDVT, which were then synthesized and functionally validated. Enzyme kinetic studies revealed that these peptides acted via competitive or mixed-type inhibition mechanisms. Notably, this study uncovered the bio-functional potential of amphibian-derived gelatin and provided a new strategy for natural DPP-IV inhibitor discovery through integrated enzymatic, computational, and biochemical approaches. This work pioneered the use of amphibian skin gelatin in antidiabetic peptide discovery and laid the foundation for its application in functional foods.

摘要

作为一种新兴的二肽基肽酶-IV(DPP-IV)抑制策略的天然来源,我们在本研究中首次报道了使用皮肤明胶(LSG)作为DPP-IV抑制肽的新来源。通过多种蛋白酶的酶解作用,木瓜蛋白酶处理的水解产物在水解度、蛋白质回收率和DPP-IV抑制方面表现出优异的性能,1 kDa以下的肽占93.47%。随后的分离和肽组学分析鉴定出13种以前未报道的肽。分子对接和筛选确定了四种候选肽,即LGPQR、RGFDQ、RGPVGP和RLDDVT,然后对其进行合成和功能验证。酶动力学研究表明,这些肽通过竞争性或混合型抑制机制发挥作用。值得注意的是,本研究揭示了两栖动物来源明胶的生物功能潜力,并通过综合酶学、计算和生化方法为发现天然DPP-IV抑制剂提供了新策略。这项工作开创了在抗糖尿病肽发现中使用两栖动物皮肤明胶的先河,并为其在功能性食品中的应用奠定了基础。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/355c/12427844/46b42c8f11c2/foods-14-03023-g001.jpg

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