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Unveiling the impact of high hydrostatic pressure on bighead carp proteins: Insights from protein structure, peptidomics, and bioinformatics

文献类型： 外文期刊

作者： Chen, Mengting 1 ; Li, Mengjiao 2 ; Sun, Zhida 1 ; Hu, Kai 3 ; Wu, Wenjin 2 ; Shi, Liu 2 ; Ma, Aimin 1 ; Wang, Lan 2 ;

作者机构： 1.Huazhong Agr Univ, Coll Food Sci & Technol, Wuhan 430070, Peoples R China

2.Hubei Acad Agr Sci, Minist Agr & Rural Affairs, Inst Agroprod Proc & Nucl Agr Technol, Key Lab Agr Prod Cold Chain Logist, Wuhan 430064, Peoples R China

3.Jiangsu Univ, Inst Food Phys Proc, Sch Food & Biol Engn, Zhenjiang 212013, Peoples R China

关键词： High hydrostatic pressure; Protein structure; Bioactive peptide; Peptidomic; Bioinformatics

期刊名称：INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES （ 影响因子：6.8； 五年影响因子：7.6 ）

ISSN： 1466-8564

年卷期： 2025 年 103 卷

页码：

收录情况： SCI

摘要： Innovative non-thermal treatments, such as high hydrostatic pressure (HHP) pretreatment, have proven effective in enhancing the release of bioactive peptides from animal proteins, particularly angiotensin-converting enzyme (ACE) inhibitory peptides. This study applied HHP at 200 MPa for 5 min, significantly disrupting protein structures and increasing enzyme cleavage sites, leading to enhanced protein-enzyme interactions. Under these conditions, ACE inhibitory activity increased by 59.5 % compared to untreated samples. Peptidomics analysis revealed a notable rise in peptide abundance, primarily in peptides under 3 kDa, while molecular weight distributions remained stable, indicating improved enzymatic efficiency. A total of 9632 peptides were identified, with peptide SFSQYPPLGRF demonstrating the highest ACE inhibitory potential through molecular docking. GO and KEGG analyses indicated that HHP treatment impacts proteins involved in metabolic pathways and energy production, promoting enzymatic hydrolysis and the release of bioactive peptides. Industrial relevance: This study highlights the potential of HHP pretreatment as a scalable, non-thermal processing method for enhancing the production of ACE inhibitory peptides. The significant increase in peptide abundance and bioactivity underscores its industrial applicability in functional food and nutraceutical development. The approach aligns with growing consumer demand for natural, health-promoting ingredients and offers a sustainable, efficient solution for peptide production.

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