Structurally manipulated antioxidant peptides derived from wheat bran: Preparation and identification.

Jiaqing Li, Anqi Wang, Bing Wang, Min Zhuang, Gaoheng Li, Sheng Ke, Xuanyu Wang, Ming Ning, Zhanwu Sheng, Zhongkai Zhou

Journal: Food chemistry 2024;442():138465

PMID: 38266414

Full Text on Elsevier Science View on PubMed

Abstract

Bioactive peptide's development is facing two challenges in terms of its lower yield and limited understanding of structurally orientated functionality. Therefore, peptides were prepared from wheat bran via a cocktail enzyme for achieving a higher level of hydrophobic amino acids than traditional method. The obtained peptides exhibited great antioxidant activities against HO-induced oxidative stress in HepG2 cells. Among them, 91 bioactive peptides were selected through the virtual screening, and their N-terminal and C-terminal contained many hydrophobic amino acids. Then the peptides with capacity to interact with Keap1 were identified by in silico simulation, because Keap1 acts as a sensor of redox insults. The results revealed that peptides DLDW and DLGL demonstrated the highest binding affinities, and a bridge was formed between Asp of DLGL and Arg415 of Klech domain, contributing to interfering Keap1-Nrf2 interaction. These findings implied a potential application of wheat bran peptides as nutraceuticals and health-promoting ingredients.

Address: College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.; School of Chemical Engineering, University of Chinese Academy of Sciences, Beijing 100049, China.; Key Laboratory for Processing and Quality Safety Control of Characteristic Agricultural Products, the Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi 832003, China.; Haikou Experimental Station, Chinese Academy of Tropical Agricultural Sciences, Haikou 570101, China.; Gulbali Institute-Agriculture Water Environment, Charles Sturt University, Wagga Wagga, NSW 2678, Australia.; College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China; Key Laboratory for Processing and Quality Safety Control of Characteristic Agricultural Products, the Ministry of Agriculture and Rural Affairs, Shihezi University, Shihezi 832003, China; Gulbali Institute-Agriculture Water Environment, Charles Sturt University, Wagga Wagga, NSW 2678, Australia. Electronic address: [email protected].

DOI: 10.1016/j.foodchem.2024.138465

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MeSH Terms: Antioxidants, Kelch-Like ECH-Associated Protein 1, Hydrogen Peroxide, Dietary Fiber, NF-E2-Related Factor 2, Peptides, Amino Acids