Preparation and Identification of Peptides with a-Glucosidase Inhibitory Activity from Shiitake Mushroom (Lentinus edodes) Protein

文献类型： 外文期刊

第一作者： Zhang, Yu

作者： Zhang, Yu;Chen, Yu;Liu, Xinyang;Wang, Wei;Wang, Junhong;Li, Xue;Sun, Suling;Wang, Wei;Zhang, Yu;Li, Xue;Zhang, Yu;Li, Xue;Chen, Yu;Liu, Xinyang

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关键词： shiitake mushroom; alpha-glucosidase inhibition peptides; identification; virtual screening

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

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年卷期： 2023 年 12 卷 13 期

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收录情况： SCI

摘要： The shiitake mushroom is the most commonly cultivated edible mushroom in the world, and is rich in protein. This study aims to obtain the peptides with alpha-glucosidase inhibition activity from shiitake mushroom protein hydrolysate. The conditions of enzymatic hydrolysis of shiitake mushroom protein were optimized by response surface test. The results showed that the optimal conditions were as follows: the E/S was 3390 U/g, the solid-liquid ratio was 1:20, the hydrolysis temperature and time were 46 degrees C and 3.4 h, respectively, and the pH was 7. The active peptides were separated by gel filtration and identified by LC-MS/MS analysis and virtual screening. The results indicated that fourteen peptides were identified by LC-MS/MS. Among them, four new peptides (EGEPKLP, KDDLRSP, TPELKL, and LDYGKL) with the higher docking score were selected and chemically synthesized to verify their inhibition activity. The IC50 values of EGEPKLP, KDDLRSP, TPELKL, and LDYGKL for alpha-glucosidase inhibition activity ranged from 452 +/- 36 mu mol/L to 696 +/- 39 mu mol/L. The molecular docking results showed that the hydrogen bond and arene-cation bond were the two major interactions between four peptides and 2QMJ. The hydrogen bonds were crucial to the inhibition activity of alpha-glucosidase. The results indicate the potential of using the peptides from shiitake mushroom protein as functional food with alpha-glucosidase inhibition activity.

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