Identification, in silico selection, and mechanistic investigation of antioxidant peptides from corn gluten meal hydrolysate
文献类型： 外文期刊
第一作者： Wang, Xiao
作者： Wang, Xiao;Fu, Juan;Chen, Bingjie;Liu, Hongru;Zhang, Yi;Wang, Chunfang;Liu, Chenxia;Qiao, Yongjin;Fu, Juan;Ma, Xia;Bhullar, Khushwant S.;Su, Di
作者机构：
关键词： Corn gluten meal; Antioxidant activity; Identification; In silico selection; Quantum chemistry
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 446 卷
页码：
收录情况： SCI
摘要： Seven novel antioxidant peptides (AWF, LWQ, WIY, YLW, LAYW, LPWG, and LYFY) exhibiting a superior activity compared to trolox were identified through in silico screening. Among these, the four peptides (WIY, YLW, LAYW, and LYFY) displayed notably enhanced performance, with ABTS activity 2.58-3.26 times and ORAC activity 5.19-8.63 times higher than trolox. Quantum chemical calculations revealed that the phenolic hydroxyl group in tyrosine and the nitrogen-hydrogen bond in the indole ring of tryptophan serve as the critical sites for antioxidant activity. These findings likely account for the potent chemical antioxidant activity. The corn peptides also exerted a protective effect against AAPH-induced cytomorphologic changes in human erythrocytes by modulating the antioxidant system. Notably, LAYW exhibited the most pronounced cytoprotective effects, potentially due to its high content of hydrophobic amino acids.
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