Preparation and Purification of Dipeptidyl Peptidase-IV Inhibitory Peptides from Pearl Mussel Muscle

被引：0

作者：

Zhang, Chuhan ^{[1
,2
]}

Chen, Yinge ^{[1
,2
]}

Ma, Ting ^{[2
]}

Weng, Ling ^{[2
]}

Zhang, Lingjing ^{[2
]}

Zhang, Genfang ^{[3
]}

Cao, Minjie ^{[2
]}

机构：

[1] Physical Education Institute of Jimei University, Xiamen

[2] College of Ocean Food and Biological Engineering, Jimei University, Xiamen

[3] Agriculture College, Jinhua University of Vocational Technology, Jinhua

来源：

Shipin Kexue/Food Science | 2024年 / 45卷 / 17期

关键词：

dipeptidyl peptidase-IV; enzymatic hydrolysis; inhibitory peptides; pearl mussel; separation and purification;

D O I：

10.7506/spkx1002-6630-20240125-233

中图分类号：

学科分类号：

摘要：

Objective: Bioactive peptides with an inhibitory effect on dipeptidyl peptidase-IV (DPP-IV) were prepared from pearl mussel muscle. Methods: Two-step enzymatic hydrolysis was adopted and enzymatic hydrolysis conditions were optimized. Fractions with in vitro DPP-IV inhibitory activity were concentrated by ultrafiltration, and purified by SuperdexTM peptide 10/300 GL gel filtration column chromatography and reverse phase-high performance liquid chromatography (RP-HPLC). DPP-IV inhibitory peptides were purified from the enzymatic hydrolysate and their amino acid sequences were identified by liquid chromatography-tandem mass spectrometry. Results: Both neutral protease and alkaline protease could effectively hydrolyze pearl mussel muscle. After concentration using a 3 kDa cut-off ultrafiltration membrane, the DPP-IV inhibition rate of the enzymatic hydrolysate reached 67.4%. After separation by gel filtration column and purification by RP-HPLC, 6 active peptides were obtained, whose sequences were FNAPAM, FIPNY, IYNPPTPF, LAMPYP, FFVVMP and LAGMP, respectively. Furthermore, the interactions between these peptides and DPP-IV were analyzed by molecular docking. Conclusion: Our present study provides a theoretical reference for the effective utilization of fish processing byproducts as raw materials for functional food production. © 2024 Chinese Chamber of Commerce. All rights reserved.

引用

页码：63 / 70

页数：7

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