OPIOID-PEPTIDES DERIVED FROM WHEAT GLUTEN - THEIR ISOLATION AND CHARACTERIZATION

被引：108

作者：

FUKUDOME, S

YOSHIKAWA, M

机构：

[1] KYOTO UNIV,FAC AGR,DEPT FOOD SCI & TECHNOL,KYOTO 606,JAPAN

[2] NISSHIN FLOUR MILLING CO LTD,DEPT RES CONTROL,CHUO KU,TOKYO 103,JAPAN

来源：

FEBS LETTERS | 1992年 / 296卷 / 01期

关键词：

OPIOID PEPTIDE; WHEAT; GLUTEN; EXORPHIN; GLUTENIN;

D O I：

10.1016/0014-5793(92)80414-C

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Four opioid peptides were isolated from the enzymatic digest of wheat gluten. Their structures were Gly-Tyr-Tyr-Pro-Thr, Gly-Tyr-Tyr-Pro, Tyr-Gly-Gly-Trp-Leu and Tyr-Gly-Gly-Trp, which were named gluten exorphins A5, A4, B5 and B4, respectively. The gluten exorphin A5 sequence was found at 15 sites in the primary structure of the high molecular weight glutenin and was highly specific for delta-receptors. The structure-activity relationships of gluten exorphins A were unique in that the presence of Gly at their N-termini increased their activities. Gluten exorphin B5, which corresponds to [Trp4, Leu5]enkephalin, showed the most potent activity among these peptides. Its IC50 values were 0.05-mu-M and 0.017-mu-M, respectively, on the GPI and the MVD assays.

引用

页码：107 / 111

页数：5