Ultrasound-assisted preparation of antioxidant peptides in flaxseed meal: Purification, characterization and molecular docking analysis
文献类型： 外文期刊
作者： Wei, Kejun 1 ; Wan, Yilai 1 ; Wei, Changqing 1 ; Liu, Wenyu 1 ; Wu, Hongbin 4 ; Leng, Yuanyuan 1 ; Xu, Minghui 1 ; Li, Yazhuan 1 ; Chen, Zhanglian 1 ; Wang, Jing 1 ; Luo, Huixin 1 ;
作者机构： 1.Shihezi Univ, Sch Food Sci & Technol, Key Lab Agr Prod Proc & Qual Control Specialty, Coconstruct Minist & Prov, Shihezi 832000, Xinjiang Uygur, Peoples R China
2.Shihezi Univ, Sch Food Sci & Technol, Nutr & Safety Control Xinjiang Prod & Construct Co, Shihezi 832000, Xinjiang Uygur, Peoples R China
3.Shihezi Univ, Engn Res Ctr Storage & Proc Xinjiang Characterist, Sch Food Sci & Technol, Minist Educ, Shihezi 832000, Xinjiang Uygur, Peoples R China
4.Xinjiang Acad Agr & Reclamat Sci, Shihezi 832000, Xinjiang Uygur, Peoples R China
关键词： Flaxseed meal; Ultrasound-assisted enzymatic hydrolysis; Antioxidant peptide; In silico analysis; Molecular docking; Myeloperoxidase
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 487 卷
页码：
收录情况： SCI
摘要： Flaxseed meal is recognized as a rich source of high-quality protein, and this study aims to explore its potential as a source of bioactive peptides. Hydrolysates were prepared via ultrasound-assisted enzymatic hydrolysis. Enzymatic hydrolysates from hot-pressed flaxseed meal showed higher biological activity than those from coldpressed samples. Three antioxidant peptides, namely PFFWLHHT, HCLEFLSPRF, and ALTMPHNW, were identified and screened from the purified fractions of hot-pressed flaxseed meal using reversed-phase liquid chromatography-mass spectrometry (RPLC-MS) and in silico analysis. These peptides displayed scavenging activity against DPPH radicals (IC50 = 0.520, 1.190, and 1.036 mM) and hydroxyl radicals (IC50 = 4.909, 6.471, and 7.076 mM). Molecular docking studies indicated that three peptides could inhibit myeloperoxidase (MPO) activity by occupying the entrance of the active cavity, with their binding affinities measured at -12.2, -9.1 and - 11 kcal/mol, respectively. These findings could lay a foundation for extracting natural antioxidant peptides from flaxseed meals.
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