Screening and characterization of a novel antifreeze peptide from silver carp muscle hydrolysate

被引：22

作者：

Cui, Meili ^{[1
]}

Li, Jialei ^{[1
]}

Li, Jun ^{[1
]}

Wang, Faxiang ^{[1
]}

Li, Xianghong ^{[1
]}

Yu, Jian ^{[1
]}

Huang, Yiqun ^{[1
]}

Liu, Yongle ^{[1
]}

机构：

[1] Changsha Univ Sci & Technol, Hunan Prov Engn Technol Res Ctr Aquat Food Resourc, Sch Food Sci & Bioengn, Changsha 410114, Peoples R China

来源：

FOOD CHEMISTRY | 2023年 / 403卷

基金：

中国国家自然科学基金;

关键词：

Fish; Parvalbumin; Yeast; Molecular dynamics; Homology modeling; Thermal hysteresis; SHORTHORN SCULPIN; BINDING; PROTEIN; IDENTIFICATION; PARVALBUMINS; INHIBITION; DYNAMICS; WATER;

D O I：

10.1016/j.foodchem.2022.134480

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

This study aimed to screen and characterize antifreeze peptides from silver carp muscle hydrolysate (SCMH). The SCMH was initially fractionated by ultrafiltration, and the resultant SCMH-IV (<10 kDa) showing 90 % of yeast survival rate was subsequently separated into four fractions using ion-exchange chromatography. The fraction with the best antifreeze activity was further analyzed by liquid chromatography-tandem mass spectrometry. A total of 514 peptides were identified, of which a novel antifreeze peptide (Sc-AFP, KAADSFNHKAFFAKVG) with a thermal hysteresis activity of 0.87 degrees C was selected. The parvalbumin-derived Sc-AFP showed an alanine-rich, alpha-helical and amphipathic character. Based on molecular dynamics simulations, the Sc-AFP could interact with 48 water molecules via hydrogen bonds, and could be adsorbed onto the ice surface through a total of 21 hydrogen bonds mainly linked to the lysine residues. This could account for its antifreeze properties via pre-venting the formation and growth of ice crystals.

引用

页数：9

共 39 条

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