Structurally manipulated antioxidant peptides derived from wheat bran: Preparation and identification
文献类型： 外文期刊
作者： Zhuang, Min 1 ; Li, Jiaqing 2 ; Wang, Anqi 1 ; Li, Gaoheng 1 ; Ke, Sheng 1 ; Wang, Xuanyu 1 ; Ning, Ming 3 ; Sheng, Zhanwu 4 ; Wang, Bing 5 ; Zhou, Zhongkai 1 ;
作者机构： 1.Tianjin Univ Sci & Technol, Coll Food Sci & Engn, Tianjin 300457, Peoples R China
2.Univ Chinese Acad Sci, Sch Chem Engn, Beijing 100049, Peoples R China
3.Shihezi Univ, Key Lab Proc & Qual Safety Control Characterist Ag, Minist Agr & Rural Affairs, Shihezi 832003, Peoples R China
4.Chinese Acad Trop Agr Sci, Haikou Expt Stn, Haikou 570101, Peoples R China
5.Charles Sturt Univ, Gulbali Inst Agr Water & Environm, Wagga Wagga, NSW 2678, Australia
关键词： Bioactive peptides; Antioxidant activity; Wheat Bran; Cellular model; Molecular docking; Keap1-Nrf2 interaction
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 442 卷
页码：
收录情况： SCI
摘要： Bioactive peptide's development is facing two challenges in terms of its lower yield and limited understanding of structurally orientated functionality. Therefore, peptides were prepared from wheat bran via a cocktail enzyme for achieving a higher level of hydrophobic amino acids than traditional method. The obtained peptides exhibited great antioxidant activities against H2O2-induced oxidative stress in HepG2 cells. Among them, 91 bioactive peptides were selected through the virtual screening, and their N -terminal and C -terminal contained many hydrophobic amino acids. Then the peptides with capacity to interact with Keap1 were identified by in silico simulation, because Keap1 acts as a sensor of redox insults. The results revealed that peptides DLDW and DLGL demonstrated the highest binding affinities, and a bridge was formed between Asp of DLGL and Arg415 of Klech domain, contributing to interfering Keap1-Nrf2 interaction. These findings implied a potential application of wheat bran peptides as nutraceuticals and health -promoting ingredients.
- 相关文献
作者其他论文 更多>>
-
Effects of dietary resveratrol supplementation on the growth performance, physiological health, transcriptomic response, and intestinal microflora of Litopenaeus vannamei
作者：Fu, Zhibin;Chen, Jian;Yuan, Hang;Zheng, Yudong;Li, Gongyu;Ke, Sheng;Zhang, Shuang;Shi, Lili;Shi, Lili;Chen, Jian
关键词：Resveratrol; Litopenaeus vannamei; Physiological health; Transcriptomic response; Intestinal microflora
-
Passion fruit peel-derived low-methoxyl pectin: De-esterification methods and application as a fat substitute in set yogurt
作者：Yang, Yang;Zhang, Wenxing;Ai, Binling;Zheng, Lili;Zheng, Xiaoyan;Xiao, Dao;Sheng, Zhanwu;Zhang, Wenxing;Yang, Jinsong;Ai, Binling;Wang, Shenwan
关键词：Pectin; Dielectric barrier discharge plasma; Esterification degree; Fat substitute; Yogurt
-
Integrative approach to modifying banana starch: The role of physical treatment and polyphenol enrichment on physicochemical and digestive characteristics
作者：Sun, Ying;Xiao, Dao;Zheng, Xiaoyan;Yang, Yang;Zheng, Lili;Ai, Binling;Sun, Ying;Sheng, Zhanwu;Sun, Ying;Xiao, Dao;Zheng, Xiaoyan;Yang, Yang;Zheng, Lili;Ai, Binling
关键词：Banana starch; Resveratrol; Plasma; Ultrasound; Heat-moisture; Resistant starch
-
Double network hydrogel coating improved avocado freshness preservation: Preparation, testing and mechanism
作者：Zheng, Lili;Tian, Ziang;Ai, Binling;Yang, Yang;Zheng, Xiaoyan;Liu, Yongxia;Xiao, Dao;Sheng, Zhanwu;Sheng, Zhanwu;Zheng, Lili;Qin, Jianguang
关键词：Double network hydrogel; Edible coating; Keep fresh; Avocados preservation
-
Nano-engineered carbon dots from banana blossoms inhibit advanced glycation end products formation in bakery foods: A mechanistic study through multi-stage kinetic modeling
作者：Cheng, Xin;Xiao, Dao;Zheng, Xiaoyan;Yang, Yang;Zheng, Lili;Ai, Binling;Wang, Shenwan;Sheng, Zhanwu;Cheng, Xin;Xiao, Dao;Zheng, Xiaoyan;Yang, Yang;Zheng, Lili;Ai, Binling;Wang, Shenwan;Sheng, Zhanwu
关键词：Carbon dots; Advanced glycation end products; Inhibition; Multi-stage kinetic model; Sponge cake
-
Emerging technologies in reducing dietary advanced glycation end products in ultra-processed foods: Formation, health risks, and innovative mitigation strategies
作者：Wang, Shenwan;Sheng, Zhanwu;Zheng, Xiaoyan;Yang, Yang;Zheng, Lili;Xiao, Dao;Ai, Binling;Wang, Shenwan;Zheng, Xiaoyan;Yang, Yang;Zheng, Lili;Xiao, Dao;Ai, Binling;Sheng, Zhanwu
关键词：advanced glycation end products; exogenous additives; health risks; mitigation; ultra-processed foods
-
Digestive enzyme corona formed in simulated gastrointestinal tract and its impact on EGCG release from banana resistant starch nanoparticles
作者：Wang, Shenwan;Zheng, Lili;Yang, Yang;Zheng, Xiaoyan;Xiao, Dao;Ai, Binling;Duan, Zhiying;Sheng, Zhanwu;Wang, Shenwan;Zheng, Lili;Yang, Yang;Zheng, Xiaoyan;Xiao, Dao;Ai, Binling;Sheng, Zhanwu;Wang, Mingfu
关键词：Nanoparticles; Protein corona; Digestive enzymes; Starch nanoparticles; Drug release
