Identification and evaluation of antioxidant peptides from highland barley distiller's grains protein hydrolysate assisted by molecular docking
[Display omitted] •Highland barley distiller's grains protein hydrolysate had antioxidant activity.•Fraction with molecular weight
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| Veröffentlicht in: | Food chemistry 2024-02, Vol.434, p.137441-137441, Article 137441 |
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| container_title | Food chemistry |
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| creator | Chen, Lihua Chen, Shaohua Rong, Yuzhi Zeng, Wenhua Hu, Zhenkang Ma, Xia Feng, Shengbao |
| description | [Display omitted]
•Highland barley distiller's grains protein hydrolysate had antioxidant activity.•Fraction with molecular weight |
| doi_str_mv | 10.1016/j.foodchem.2023.137441 |
| format | Article |
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•Highland barley distiller's grains protein hydrolysate had antioxidant activity.•Fraction with molecular weight <1 kDa had higher antioxidant effects.•4229 peptides were identified from fraction with molecular weight <1 kDa.•Four unique peptides were predicted to have strong antioxidant activity.•The binding of SWDNFFR and WDWVGGR with myeloperoxidase was demonstrated.
The aim of this study was to identify antioxidant peptides from highland barley distiller's grains and evaluate their antioxidant activity in vitro. The results showed that the enzymatic hydrolysate of highland barley distiller's grains prepared by ultrasonic assisted alkaline protease had antioxidant properties, aromatic amino acids accounted for 61.48% of the total free amino acids and acidic/basic amino acids accounted for 40.82% of the total hydrolyzed amino acids in enzymatic hydrolysate. Ultrafiltration component F1 (Mw < 1 kDa) had the highest DPPH, ABTS and hydroxyl radical scavenging activity and ferrous ion chelating activity, which were 93.92%, 69.59%, 50.27% and 0.71, respectively. Four peptides were identified and screened by LC-MS/MS and the P1 (SWDNFFR) and P4 (WDWVGGR) showed high scavenging ability of DPPH free radical (70.23%-62.84%) and ABTS free radical (30.87%-60.54%). Molecular docking showed that P1 and P4 formed multiple hydrogen bonds with central residues of MPO.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2023.137441</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Antioxidant activity ; barley ; food chemistry ; free radicals ; Highland barley distiller's grains ; hydrogen ; hydrolysates ; hydroxyl radicals ; In silico analysis ; Molecular docking ; Peptide synthesis ; peptides ; protein hydrolysates ; proteinases ; ultrafiltration ; ultrasonics</subject><ispartof>Food chemistry, 2024-02, Vol.434, p.137441-137441, Article 137441</ispartof><rights>2023 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c378t-be1a5a6c1511245acf28f00497d5c1b52060f0b9f5b3de28068088c1a75cc5303</citedby><cites>FETCH-LOGICAL-c378t-be1a5a6c1511245acf28f00497d5c1b52060f0b9f5b3de28068088c1a75cc5303</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814623020599$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids></links><search><creatorcontrib>Chen, Lihua</creatorcontrib><creatorcontrib>Chen, Shaohua</creatorcontrib><creatorcontrib>Rong, Yuzhi</creatorcontrib><creatorcontrib>Zeng, Wenhua</creatorcontrib><creatorcontrib>Hu, Zhenkang</creatorcontrib><creatorcontrib>Ma, Xia</creatorcontrib><creatorcontrib>Feng, Shengbao</creatorcontrib><title>Identification and evaluation of antioxidant peptides from highland barley distiller's grains protein hydrolysate assisted by molecular docking</title><title>Food chemistry</title><description>[Display omitted]
•Highland barley distiller's grains protein hydrolysate had antioxidant activity.•Fraction with molecular weight <1 kDa had higher antioxidant effects.•4229 peptides were identified from fraction with molecular weight <1 kDa.•Four unique peptides were predicted to have strong antioxidant activity.•The binding of SWDNFFR and WDWVGGR with myeloperoxidase was demonstrated.
The aim of this study was to identify antioxidant peptides from highland barley distiller's grains and evaluate their antioxidant activity in vitro. The results showed that the enzymatic hydrolysate of highland barley distiller's grains prepared by ultrasonic assisted alkaline protease had antioxidant properties, aromatic amino acids accounted for 61.48% of the total free amino acids and acidic/basic amino acids accounted for 40.82% of the total hydrolyzed amino acids in enzymatic hydrolysate. Ultrafiltration component F1 (Mw < 1 kDa) had the highest DPPH, ABTS and hydroxyl radical scavenging activity and ferrous ion chelating activity, which were 93.92%, 69.59%, 50.27% and 0.71, respectively. Four peptides were identified and screened by LC-MS/MS and the P1 (SWDNFFR) and P4 (WDWVGGR) showed high scavenging ability of DPPH free radical (70.23%-62.84%) and ABTS free radical (30.87%-60.54%). Molecular docking showed that P1 and P4 formed multiple hydrogen bonds with central residues of MPO.</description><subject>Antioxidant activity</subject><subject>barley</subject><subject>food chemistry</subject><subject>free radicals</subject><subject>Highland barley distiller's grains</subject><subject>hydrogen</subject><subject>hydrolysates</subject><subject>hydroxyl radicals</subject><subject>In silico analysis</subject><subject>Molecular docking</subject><subject>Peptide synthesis</subject><subject>peptides</subject><subject>protein hydrolysates</subject><subject>proteinases</subject><subject>ultrafiltration</subject><subject>ultrasonics</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><recordid>eNqFUcGO0zAQjRBIlIVfQL7BJWUmjmP3BlqxsNJKXOBsOfa4dXHjYqcr8hX8Mq4C5z29mdF7T_P0muYtwhYBhw_HrU_J2QOdth10fItc9j0-azaoJG8lyO55swEOqlXYDy-bV6UcAaADVJvmz72jaQ4-WDOHNDEzOUaPJl7WNfl6qdPv4CqyM53n4Kgwn9OJHcL-EK-C0eRIC3OhzCFGyu8K22cTpsLOOc0UJnZYXE5xKWYmZkqpRKqyhZ1SJHuJJjOX7M8w7V83L7yJhd78w5vmx93n77df24dvX-5vPz20lks1tyOhEWawKBC7XhjrO-UB-p10wuIoOhjAw7jzYuSOOgWDAqUsGimsFRz4TfN-9a0f_rpQmfUpFEux5qF0KZqj6FH2Qu6epHZK4iB4L7BSh5Vqcyolk9fnHE4mLxpBX8vSR_2_LH0tS69lVeHHVUg182OgrIsNNFlyIZOdtUvhKYu_I6-kJA</recordid><startdate>20240215</startdate><enddate>20240215</enddate><creator>Chen, Lihua</creator><creator>Chen, Shaohua</creator><creator>Rong, Yuzhi</creator><creator>Zeng, Wenhua</creator><creator>Hu, Zhenkang</creator><creator>Ma, Xia</creator><creator>Feng, Shengbao</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20240215</creationdate><title>Identification and evaluation of antioxidant peptides from highland barley distiller's grains protein hydrolysate assisted by molecular docking</title><author>Chen, Lihua ; Chen, Shaohua ; Rong, Yuzhi ; Zeng, Wenhua ; Hu, Zhenkang ; Ma, Xia ; Feng, Shengbao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c378t-be1a5a6c1511245acf28f00497d5c1b52060f0b9f5b3de28068088c1a75cc5303</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>Antioxidant activity</topic><topic>barley</topic><topic>food chemistry</topic><topic>free radicals</topic><topic>Highland barley distiller's grains</topic><topic>hydrogen</topic><topic>hydrolysates</topic><topic>hydroxyl radicals</topic><topic>In silico analysis</topic><topic>Molecular docking</topic><topic>Peptide synthesis</topic><topic>peptides</topic><topic>protein hydrolysates</topic><topic>proteinases</topic><topic>ultrafiltration</topic><topic>ultrasonics</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Chen, Lihua</creatorcontrib><creatorcontrib>Chen, Shaohua</creatorcontrib><creatorcontrib>Rong, Yuzhi</creatorcontrib><creatorcontrib>Zeng, Wenhua</creatorcontrib><creatorcontrib>Hu, Zhenkang</creatorcontrib><creatorcontrib>Ma, Xia</creatorcontrib><creatorcontrib>Feng, Shengbao</creatorcontrib><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Chen, Lihua</au><au>Chen, Shaohua</au><au>Rong, Yuzhi</au><au>Zeng, Wenhua</au><au>Hu, Zhenkang</au><au>Ma, Xia</au><au>Feng, Shengbao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Identification and evaluation of antioxidant peptides from highland barley distiller's grains protein hydrolysate assisted by molecular docking</atitle><jtitle>Food chemistry</jtitle><date>2024-02-15</date><risdate>2024</risdate><volume>434</volume><spage>137441</spage><epage>137441</epage><pages>137441-137441</pages><artnum>137441</artnum><issn>0308-8146</issn><eissn>1873-7072</eissn><abstract>[Display omitted]
•Highland barley distiller's grains protein hydrolysate had antioxidant activity.•Fraction with molecular weight <1 kDa had higher antioxidant effects.•4229 peptides were identified from fraction with molecular weight <1 kDa.•Four unique peptides were predicted to have strong antioxidant activity.•The binding of SWDNFFR and WDWVGGR with myeloperoxidase was demonstrated.
The aim of this study was to identify antioxidant peptides from highland barley distiller's grains and evaluate their antioxidant activity in vitro. The results showed that the enzymatic hydrolysate of highland barley distiller's grains prepared by ultrasonic assisted alkaline protease had antioxidant properties, aromatic amino acids accounted for 61.48% of the total free amino acids and acidic/basic amino acids accounted for 40.82% of the total hydrolyzed amino acids in enzymatic hydrolysate. Ultrafiltration component F1 (Mw < 1 kDa) had the highest DPPH, ABTS and hydroxyl radical scavenging activity and ferrous ion chelating activity, which were 93.92%, 69.59%, 50.27% and 0.71, respectively. Four peptides were identified and screened by LC-MS/MS and the P1 (SWDNFFR) and P4 (WDWVGGR) showed high scavenging ability of DPPH free radical (70.23%-62.84%) and ABTS free radical (30.87%-60.54%). Molecular docking showed that P1 and P4 formed multiple hydrogen bonds with central residues of MPO.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodchem.2023.137441</doi><tpages>1</tpages></addata></record> |
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| subjects | Antioxidant activity barley food chemistry free radicals Highland barley distiller's grains hydrogen hydrolysates hydroxyl radicals In silico analysis Molecular docking Peptide synthesis peptides protein hydrolysates proteinases ultrafiltration ultrasonics |
| title | Identification and evaluation of antioxidant peptides from highland barley distiller's grains protein hydrolysate assisted by molecular docking |
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