Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-IV inhibitory peptides from fermented mandarin fish (Chouguiyu)
文献类型： 外文期刊
作者： Yang, Daqiao 1 ; Li, Chunsheng 1 ; Li, Laihao 1 ; Yang, Xianqing 1 ; Chen, Shengjun 1 ; Wu, Yanyan 1 ; Feng, Yang 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Jiangsu Ocean Univ, Co Innovat Ctr Jiangsu Marine Bio Ind Technol, Lianyungang 222005, Peoples R China
3.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China
4.Dalian Polytech Univ, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China
关键词： Chouguiyu; DPP-IV inhibitory peptide; Microorganism; Protease; Correlation network
期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 2022影响因子：7.0； 五年影响因子：8.3 ）
年卷期： 2023 年 12 卷 6 期
收录情况： SCI
摘要： Fermented foods are a potential source to produce novel dipeptidyl peptidase-IV inhibitory peptides (D4IPs). In this study, the fermented mandarin fish (Chouguiyu) was used to screen D4IPs and their formation mechanism was studied by metagenomics and peptidomics. A total of 400 D4IPs with DPP-IV inhibition structure and high hydrophobicity were identified. The correlation network map showed that Lactococcus, Bacillus, Lysobacter, Pelagivirga, Kocuria, Escherichia, Streptococcus, and Peptostreptococcus were significantly correlated with the most D4IPs. Four stable D4IPs, including KAGARALTDAETAT, GEKVDFDDIQK, VVDADEMYLKGK, and GQKDSYVGDEAQ were respectively from the precursor proteins parvalbumin, troponin, myosin, and actin, and were mainly formed by the hydrolysis of subtilisin (EC 3.4.21.62), aspartic proteinase (EC 3.4.23.1), thermolysin (EC 3.4.24.27), oligopeptidase B (EC 3.4.21.83), and proteinase P1 (EC 3.4.21.96) from Bacillus, Kocuria, Lysobacter, Lactococcus, and Peptostreptococcus. The inhibition mainly resulted from the hydrogen bond and salt bridge between D4IPs and DPP-IV enzyme. This study provides important information on the proteases and related microbial strains to directionally prepare D4IPs in Chouguiyu. (c) 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
- 相关文献
作者其他论文 更多>>
-
Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation
作者：Xu, Chencai;Chen, Guanyi;Xu, Jie;Chen, Chunbei;Xia, Qiuyu;Sun, Qinxiu;Wei, Shuai;Han, Zongyuan;Wang, Zefu;Liu, Shucheng;Chen, Shengjun;Sun, Qinxiu;Liu, Shucheng
关键词：Golden pompano; Water holding capacity; Linoleic acid-induced oxidation; Myoglobin; Myofibrillar protein
-
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein "blue foods": Focusing on the impacts of protein-flavor interactions
作者：Wang, Yueqi;Wang, Huifang;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Sun-Waterhouse, Dongxiao;Wu, Yanyan;Wang, Yueqi;Wang, Yueqi;Sun-Waterhouse, Dongxiao;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan
关键词：Blue food; Flavor compound; Protein; Food component interaction; Flavor perception
-
Analysis of quality-related proteins in golden pompano ( Trachinotus ovatus ) fillets with modified atmosphere packaging under superchilling storage
作者：Pan, Chuang;Zhang, Xiaofan;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di;Pan, Chuang;Zhang, Xiaofan;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di;Pan, Chuang;Zhang, Xiaofan;Chen, Shengjun;Pan, Chuang;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di;Zhang, Xiaofan;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di
关键词：Tandem mass tags (TMT) proteomics; Trachinotus ovatus; Modified atmosphere packaging; Superchilling storage; Low-field nuclear magnetic resonance; Protein deterioration
-
Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice
作者：Yu, Ye;Shi, Wenzheng;Wei, Ya;Chen, Shengjun;Wang, Yueqi;Huang, Hui;Li, Chunsheng;Wang, Di;Zhao, Yongqiang;Wei, Ya;Chen, Shengjun;Wang, Yueqi;Huang, Hui;Li, Chunsheng;Wang, Di;Zhao, Yongqiang;Li, Jun
关键词：Tilapia; Hardness; Water holding capacity; Myofibrillar protein; Phosphorylation; Dissociation of actomyosin
-
Improvement mechanism of umami peptides in oyster juice by cooperative enzymolysis of alcalase and trypsin based on peptidomics and molecular docking
作者：Chen, Tianyu;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Chen, Tianyu;Zhang, Fanxin;Huang, Xiaoqing;Huang, Feng;Chen, Tianyu
关键词：Oyster juice; Cooperative enzymolysis; Free amino acid; Umami peptide; Peptidomics; Molecular docking
-
Potential dietary calcium supplement: Calcium-chelating peptides and peptide-calcium complexes derived from blue food proteins
作者：Lin, Shanting;Hu, Xiao;Chen, Shengjun;Huang, Hui;Wu, Yanyan;Lin, Shanting;Li, Jun;Lin, Shanting;Li, Zhenxing
关键词：Blue food proteins; Calcium-chelating peptides; Peptide -calcium complexes; Characterization; Bioavailability
-
Metabolomics analysis of physicochemical properties associated with freshness degradation in frozen Antarctic krill (Euphausia superba)
作者：Ni, Ling;Jiang, Chaojun;Guo, Quanyou;Chi, Hai;Fan, Chengqi;Shi, Jiangao;Lin, Na;Liu, Zhidong;Chen, Shengjun
关键词：Frozen Antarctic krill; Physicochemical properties; Non-targeted metabolomics; Quality degradation
