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Identification of salty peptides from enzymolysis extract of oyster by peptidomics and virtual screening

文献类型： 外文期刊

作者： Xiao, Chaogeng 1 ; Lai, Zeping 2 ; Zhang, Cen 2 ; Lu, Wenjing 2 ; Chen, Di 2 ; Wang, Haiyan 2 ; Cheng, Huan 1 ; Huang, Liquan 3 ; Ye, Xingqian 1 ; Liu, Donghong 1 ;

作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Zhejiang Key Lab Agrofood Proc, Hangzhou 310058, Zhejiang, Peoples R China

2.Zhejiang Acad Agr Sci, Food Sci Inst, Hangzhou 310021, Peoples R China

3.Zhejiang Univ, Coll Life Sci, Hangzhou 310058, Peoples R China

关键词： Oysters; Salty peptides; Peptidomics; Virtual screening; Molecular docking

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）

ISSN： 0963-9969

年卷期： 2024 年 195 卷

页码：

收录情况： SCI

摘要： Salty peptide as an important sodium substitute, which could reduce the risk of cardiovascular disease caused by excessive sodium intake. In this study, novel salty peptides were prepared and identified from enzymolysis extract of oysters by peptitomic identification, virtual screening and solid phase synthesis. Additionally, molecular simulation was used to study the taste mechanism of salty peptides. 316 peptides were identified in the enzymatic hydrolysates of oysters. 6 peptides, selected through virtual screening, were synthesized using solidphase synthesis, and EK, LFE, LEY and DR were confirmed to possess a pleasing salty taste through electronic tongue evaluation. Molecular docking results indicated that these 4 peptides could enter the binding pocket within the transmembrane channel-like 4 (TMC4) cavity, wherein salt bridges, hydrogen bonds and attractive charges were the main binding forces. This study provides a rapid screening method for salty peptides in sea food products but possibly applied for other sources.

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