食品科学2024，Vol.45Issue(17)：63-70,8.DOI:10.7506/spkx1002-6630-20240125-233
珍珠蚌肉二肽基肽酶-Ⅳ抑制肽的制备与分离
Preparation and Purification of Dipeptidyl Peptidase-Ⅳ Inhibitory Peptides from Pearl Mussel Muscle
摘要
Abstract
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.关键词
珍珠蚌/酶解/分离纯化/二肽基肽酶-Ⅳ/抑制肽Key words
pearl mussel/enzymatic hydrolysis/separation and purification/dipeptidyl peptidase-Ⅳ/inhibitory peptides分类
轻工业引用本文复制引用
张楚涵,陈寅格,马婷,翁凌,张凌晶,张根芳,曹敏杰..珍珠蚌肉二肽基肽酶-Ⅳ抑制肽的制备与分离[J].食品科学,2024,45(17):63-70,8.基金项目
现代农业产业技术体系建设专项(CARS-49) （CARS-49）
