Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains

文献类型： 外文期刊

第一作者： Li, Yao

作者： Li, Yao;Pan, Daodong;Xiong, Yongzhao;Du, Lihui;Cai, Zhendong;Dang, Yali;Gao, Xinchang;Liu, Zhu;Xiao, Chaogeng;Lu, Wenjing;Zhu, Xiuzhi

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关键词： fermented broccoli; anti-inflammatory peptides; peptidomics; virtual screening; Lactobacillus

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：5.0； 五年影响因子：5.7 ）

ISSN： 2296-861X

年卷期： 2023 年 9 卷

页码：

收录情况： SCI

摘要： Lactobacillus strains fermentation of broccoli as a good source of bioactive peptides has not been fully elucidated. In this work, the peptide composition of broccoli fermented by L. plantarum A3 and L. rhamnosus ATCC7469 was analyzed by peptidomics to study the protein digestion patterns after fermentation by different strains. Results showed that water-soluble proteins such as rubisco were abundant sources of peptides, which triggered the sustained release of peptides as the main target of hydrolysis. In addition, 17 novel anti-inflammatory peptides were identified by virtual screening. Among them, SIWYGPDRP had the strongest ability to inhibit the release of NO from inflammatory cells at a concentration of 25 mu M with an inhibition rate of 52.32 +/- 1.48%. RFR and KASFAFAGL had the strongest inhibitory effects on the secretion of TNF-alpha and IL-6, respectively. At a concentration of 25 mu M, the corresponding inhibition rates were 74.61 +/- 1.68% and 29.84 +/- 0.63%, respectively. Molecular docking results showed that 17 peptides formed hydrogen bonds and hydrophobic interactions with inducible nitric oxide synthase (iNOS). This study is conducive to the high-value utilization of broccoli and reduction of the antibiotic use.

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