Production and characterization of α-glucosidase inhibitory peptides from sweet potato protein by ultrasound-assisted enzymatic hydrolysis and in vitro gastrointestinal digestion

文献类型： 外文期刊

第一作者： Hu, Yue

作者： Hu, Yue;Sun, Hong-Nan;Zhang, Miao;Mu, Tai-Hua

作者机构：

关键词： Ultrasound-assisted enzymatic hydrolysis; In vitro gastrointestinal digestion; Sweet potato protein hydrolysates; alpha-Glucosidase inhibitory activity; Molecular docking

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：3.2； 五年影响因子：3.7 ）

ISSN： 1438-2377

年卷期： 2025 年 251 卷 2 期

页码：

收录情况： SCI

摘要： Effects of energy divergent (EDU) and gathered ultrasound (EGU) at 40 W/L assisted Alcalase, Papain and Flavourzyme hydrolysis on production of alpha-glucosidase inhibitory peptides from sweet potato protein (SPP) were investigated, as well as impact of in vitro gastrointestinal digestion (GID) on changes of their characterization, to explore new preparation technology and potential source of alpha-glucosidase inhibitory peptides. EDU and EGU assisted enzymatic hydrolysis markedly enhanced alpha-glucosidase inhibitory activity and yield of all SPP hydrolysates (SPPH). Among them, SPPH by EGU-assisted Alcalase, Papain and Flavourzyme (APF) hydrolysis exhibited the highest alpha-glucosidase inhibitory activity (IC50 0.26 mg/mL) and yield (86.39%), of which the inhibitory activity was highly preserved after in vitro digestion. MW 1-2 kDa peptides obtained from SPPH by EGU-APF after GID (EGU-APF-S) showed high alpha-glucosidase inhibition, from which two novel alpha-glucosidase inhibitory peptides AIWGAGGGGLR and FHDPMLR were identified with IC50 of 0.087 and 0.036 mg/mL respectively. Molecular docking revealed that stronger interaction between FHDPMLR and alpha-glucosidase was attributed to more hydrogen bonds and electrostatic interactions as compared to AIWGAGGGGLR. Therefore, SPPH by EGU-APF can be a potential source of alpha-glucosidase inhibitory peptides.

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