LI Wen, CHEN Wanchao, MA Haile, et al. Exploring the Taste Characteristics and ACE-inhibitory Active Mechanism of Stropharia rugosoannulata Decapeptides Based on Virtual Screening, Molecular Docking, and Molecular Interactions[J]. Science and Technology of Food Industry, 2023, 44(20): 11−17. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120208.
Citation: LI Wen, CHEN Wanchao, MA Haile, et al. Exploring the Taste Characteristics and ACE-inhibitory Active Mechanism of Stropharia rugosoannulata Decapeptides Based on Virtual Screening, Molecular Docking, and Molecular Interactions[J]. Science and Technology of Food Industry, 2023, 44(20): 11−17. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022120208.

Exploring the Taste Characteristics and ACE-inhibitory Active Mechanism of Stropharia rugosoannulata Decapeptides Based on Virtual Screening, Molecular Docking, and Molecular Interactions

More Information
  • Received Date: December 25, 2022
  • Available Online: August 06, 2023
  • To explore the taste characteristics and potential biological activities of the decapeptides of Stropharia rugosoannulata, two decapeptides (RIEDNLVIIR and SLPIKPRVPF) were selected to predict and validate the taste-presenting properties and ACE inhibitory activity mechanism by using virtual screening, molecular docking, and molecular interactions techniques. The results showed that the two decapeptides of S. rugosoannulata all had salty and umami tastes and ACE-inhibited peptide fragments. RIEDNLVIR had a salty taste, and SLPIKPRVPF had an umami taste. Two decapeptides of S. rugosoannulata could strongly bind to ACE receptors to form hydrogen bonds and electrostatic interactions. The in vitro activity validation results showed that the salty decapeptide RIEDNLVIIR inhibited the ACE well with an IC50 value of 0.012 mg/mL. The molecular interaction thermodynamics and kinetics results showed that the binding between RIEDNLVIR and ACE receptor was the specific binding of enthalpy-driven reaction. The results of virtual screening activity prediction, in vitro activity validation, and molecular docking and molecular interactions for ACE inhibition mechanism analysis were consistent. The study provides a theoretical basis for understanding the taste characteristics and ACE inhibition mechanism of S. rugosoannulata decapeptides and lays a foundation for applying the decapeptides with ACE inhibitory activity in healthy condiments and functional products.
  • [1]
    李文, 陈万超, 马海乐, 等. 大球盖菇肽基料超声制备及其食药特性分析[J]. 食用菌学报,2022,29(3):81−94. [LI W, CHEN W C, MA H L, et al. Ultrasonic preparation of Stropharia rugosoannulata peptides and analysis of their taste characteristics and pharmacological activities[J]. Acta Edulis Fungi,2022,29(3):81−94. doi: 10.16488/j.cnki.1005-9873.2022.03.010

    LI W, CHEN W C, MA H L, et al. Ultrasonic preparation of Stropharia rugosoannulata peptides and analysis of their taste characteristics and pharmacological activities[J]. Acta Edulis Fungi, 2022, 29(3): 81-94. doi: 10.16488/j.cnki.1005-9873.2022.03.010
    [2]
    FRAGASSO G, MARANTA F, MONTANARO C, et al. Pathophysiologic therapeutic targets in hypertension: A cardiological point of view[J]. Expert Opinion on Therapeutic Targets,2012,16(2):179−93. doi: 10.1517/14728222.2012.655724
    [3]
    XUE L, YIN R X, HOWELL K, et al. Activity and bioavailability of food protein-derived angiotensin-I-converting enzyme-inhibitory peptides[J]. Comprehensive Reviews in Food Science and Food Safety,2021,20(2):1150−1187. doi: 10.1111/1541-4337.12711
    [4]
    LI W, CHEN W C, MA H L, et al. Structural characterization and angiotensin-converting enzyme (ACE) inhibitory mechanism of Stropharia rugosoannulata mushroom peptides prepared by ultrasound[J]. Ultrasonics Sonochemistry,2022,88:106074. doi: 10.1016/j.ultsonch.2022.106074
    [5]
    LI W, CHEN W C, MA H L, et al. Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound[J]. Ultrasonics Sonochemistry,2022,90:106206. doi: 10.1016/j.ultsonch.2022.106206
    [6]
    ZHANG Y Y, DAI Z J, ZHAO X J, et al. Deep learning drives efficient discovery of novel antihypertensive peptides from soybean protein isolate[J]. Food Chemistry, 2023, 404, Part B: 134690.
    [7]
    XIONG Y Z, GAO X C, PAN D D, et al. A strategy for screening novel umami dipeptides based on common feature pharmacophore and molecular docking[J]. Biomaterials,2022,288:121697. doi: 10.1016/j.biomaterials.2022.121697
    [8]
    YU Z P, CAO Y X, KAN R T, et al. Identification of egg protein-derived peptides as xanthine oxidase inhibitors: Virtual hydrolysis, molecular docking, and in vitro activity evaluation[J]. Food Science and Human Wellness,2022,11(6):1591−1597. doi: 10.1016/j.fshw.2022.06.017
    [9]
    ZHANG B Y, LIU J B, WEN H D, et al. Structural requirements and interaction mechanisms of ACE inhibitory peptides: Molecular simulation and thermodynamics studies on LAPYK and its modified peptides[J]. Food Science and Human Wellness,2022,11(6):1623−1630. doi: 10.1016/j.fshw.2022.06.021
    [10]
    CAO S M, WANG Z X, XING L J, et al. Bovine bone gelatin-derived peptides: Food processing characteristics and evaluation of antihypertensive and antihyperlipidemic activities[J]. Journal of Agricultural and Food Chemistry,2022,70:9877−9887. doi: 10.1021/acs.jafc.2c02982
    [11]
    SALEHABADI H, KHAJEH K, DABIRMANESH B, et al. Evaluation of angiotensin converting enzyme inhibitors by SPR biosensor and theoretical studies[J]. Enzyme and Microbial Technology,2019,120:117−123. doi: 10.1016/j.enzmictec.2018.10.010
    [12]
    ZHANG J C, ZHANG J C, LIANG L, et al. Identification and virtual screening of novel umami peptides from chicken soup by molecular docking[J]. Food Chemistry,2023,404:134414. doi: 10.1016/j.foodchem.2022.134414
    [13]
    ZHANG C X, MIAO Y L, FENG Y H, et al. Umami polypeptide detection system targeting the human T1R1 receptor and its taste-presenting mechanism[J]. Biomaterials,2022,287:121660. doi: 10.1016/j.biomaterials.2022.121660
    [14]
    BU Y, LIU Y N, LUAN H W, et al. Characterization and structure-activity relationship of novel umami peptides isolated from Thai fish sauce[J]. Food & Function,2021,12(11):5027−5037.
    [15]
    WANG W L, YANG L, NING M H, et al. A rational tool for the umami evaluation of peptides based on multi-techniques[J]. Food Chemistry,2022,371:131105. doi: 10.1016/j.foodchem.2021.131105
    [16]
    FU Y, YOUNG J F, LØKKE M M, et al. Revalorisation of bovine collagen as a potential precursor of angiotensin I-converting enzyme (ACE) inhibitory peptides based on in silico and in vitro protein digestions[J]. Journal of Functional Foods,2016,24:196−206. doi: 10.1016/j.jff.2016.03.026
    [17]
    CUI L, YANG G, LU S Y, et al. Antioxidant peptides derived from hydrolyzed milk proteins byLactobacillus strains: A BIOPEP-UWM database-based analysis[J]. Food Research International,2022,156:111339. doi: 10.1016/j.foodres.2022.111339
    [18]
    YAP P G, GAN C Y. In vivo challenges of anti-diabetic peptide therapeutics: Gastrointestinal stability, toxicity and allergenicity[J]. Trends in Food Science & Technology,2020,105:161−175.
    [19]
    于志鹏, 樊玥, 赵文竹, 等. 鸡蛋蛋白ACE抑制肽的筛选、鉴定及其作用机制[J]. 食品科学,2020,41(12):129−135. [YU Z P, FAN Y, ZHAO W Z, et al. Identification and mechanism of action of angiotensin-і converting enzyme inhibitory peptides from hen egg proteins[J]. Food Science,2020,41(12):129−135. doi: 10.7506/spkx1002-6630-20190507-050

    YU Z P, FAN Y, ZHAO W Z, et al. Identification and mechanism of action of angiotensin-і converting enzyme inhibitory peptides from hen egg proteins[J]. Food Science, 2020, 41(12): 129-135. doi: 10.7506/spkx1002-6630-20190507-050
    [20]
    WANG B, XIE N N, LI B. Influence of peptide characteristics on their stability, intestinal transport, and in vitro bioavailability: A review[J]. Journal of Food Biochemistry,2019,43(1):e12571. doi: 10.1111/jfbc.12571
    [21]
    RAWENDRA R D S, AISHA, CHANG C I, et al. A novel angiotensin converting enzyme inhibitory peptide derived from proteolytic digest of Chinese soft-shelled turtle egg white proteins[J]. Journal of Proteomics,2013,94:359−369. doi: 10.1016/j.jprot.2013.10.006
    [22]
    MUTTENTHALER M, KING G E, ADAMS D J, et al. Trends in peptide drug discovery[J]. Nature Reviews Drug Discovery,2021,20(4):309−325. doi: 10.1038/s41573-020-00135-8
    [23]
    SUO S K, ZHAO Y Q, WANG Y M, et al. Seventeen novel angiotensin converting enzyme (ACE) inhibitory peptides from protein hydrolysate of Mytilus edulis: Isolation, identification, molecular docking study, and protective function on HUVECs[J]. Food & Function,2022,13(14):7831−7846.
    [24]
    LU Y T, WANG Y, HUANG D Y, et al. Inhibitory mechanism of angiotensin-converting enzyme inhibitory peptides from black tea[J]. Journal of Zhejiang University Science B,2021,22(7):575−589. doi: 10.1631/jzus.B2000520
    [25]
    LI M Y, FAN W L, XU Y. Identification of angiotensin converting enzyme (ACE) inhibitory and antioxidant peptides derived from Pixian broad bean paste[J]. LWT,2021,151:112221. doi: 10.1016/j.lwt.2021.112221
    [26]
    WEI D, FAN W L, XU Y. Identification of water-soluble peptides in distilled spent grain and its angiotensin converting enzyme (ACE) inhibitory activity based on UPLC-Q-TOF-MS and proteomics analysis[J]. Food Chemistry,2021,353:129521. doi: 10.1016/j.foodchem.2021.129521
    [27]
    PAUL R K, NATH V, KUMAR V. Structure based virtual screening of natural compounds and molecular dynamics simulation: Butirosin as dipeptidyl peptidase (DPP-IV) inhibitor[J]. Biocatalysis and Agricultural Biotechnology,2021,35:102042. doi: 10.1016/j.bcab.2021.102042
    [28]
    ZHANG X G, WANG R C, CHENG C L, et al. Identification of two novel dipeptidyl peptidase-IV inhibitory peptides from sheep whey protein and inhibition mechanism revealed by molecular docking[J]. Food Bioscience,2022,48:101733. doi: 10.1016/j.fbio.2022.101733
    [29]
    WANG J, XIE Y J, LUAN Y Y, et al. Identification and dipeptidyl peptidase IV (DPP-IV) inhibitory activity verification of peptides from mouse lymphocytes[J]. Food Science and Human Wellness,2022,11(6):1515−1526. doi: 10.1016/j.fshw.2022.06.009
    [30]
    LI M Q, BAO X, ZHANG X T, et al. Exploring the phytochemicals and inhibitory effects against α-glucosidase and dipeptidyl peptidase-IV in Chinese pickled chili pepper: Insights into mechanisms by molecular docking analysis[J]. LWT,2022,162:113467. doi: 10.1016/j.lwt.2022.113467
    [31]
    叶灏铎, 苗建银, 李龙星, 等. 勐库大叶茶蛋白4血脂肽的酶解制备及活性分析[J]. 食品工业科技,2022,43(9):212−221. [YE H D, MIAO J Y, LI L X, et al. Preparation and activity of hypolipidemic peptides from Mengkudayecha protein by enzymatic hydrolysis[J]. Science and Technology of Food Industry,2022,43(9):212−221.

    YE H D, MIAO J Y, LI L X, et al. Preparation and activity of hypolipidemic peptides from Mengkudayecha protein by enzymatic hydrolysis[J]. Science and Technology of Food Industry, 2022, 43(9): 212-221.
    [32]
    MA T X, FU Q Q, MEI Q G, et al. Extraction optimization and screening of angiotensin-converting enzyme inhibitory peptides from Channa striatus through bioaffinity ultrafiltration coupled with LC-Orbitrap-MS/MS and molecular docking[J]. Food Chemistry,2021,354:129589. doi: 10.1016/j.foodchem.2021.129589
    [33]
    FU Y, YOUNG J F, RASMUSSEN M K, et al. Angiotensin I-converting enzyme–inhibitory peptides from bovine collagen: Insights into inhibitory mechanism and transepithelial transport[J]. Food Research International,2016,89:373−381. doi: 10.1016/j.foodres.2016.08.037
    [34]
    XIE X N, DANG Y L, PAN D D, et al. The enhancement and mechanism of the perception of saltiness by umami peptide from Ruditapes philippinarum and ham[J]. Food Chemistry, 2023, 405, Part A: 134886.
    [35]
    XIA X Z, FU Y, MA L, et al. Protein hydrolysates from Pleurotus geesteranus modified by Bacillus amyloliquefaciens γ-Glutamyl transpeptidase exhibit a remarkable taste-enhancing effect[J]. Journal of Agricultural and Food Chemistry,2022,70:12143−12155. doi: 10.1021/acs.jafc.2c03941
    [36]
    LI X P, XIE X X, WANG J X, et al. Identification, taste characteristics and molecular docking study of novel umami peptides derived from the aqueous extract of the clam Meretrix meretrix Linnaeus[J]. Food chemistry,2020,312:126053. doi: 10.1016/j.foodchem.2019.126053
  • Cited by

    Periodical cited type(4)

    1. 张瑜. 气质膨化即食牛蹄筋加工工艺研究. 保鲜与加工. 2024(03): 40-46 .
    2. 卢相龙,胡秦晓,秦斐. 杏皮水酸奶冻饮品制作工艺优化及品质研究. 饮料工业. 2024(05): 45-50 .
    3. 薛山,黄艺萍. 四维辅助三维响应面法优化菠萝蜜种泥果冻配方. 食品工业. 2022(01): 156-161 .
    4. 李想,宋弘扬,赵存朝,盛军,陶亮,田洋. 一种特色百香果果冻产品的研制. 食品工业科技. 2021(06): 159-165 . 本站查看

    Other cited types(1)

Catalog

    Article Metrics

    Article views (161) PDF downloads (31) Cited by(5)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return