Production of ACE inhibitory peptides from sweet sorghum grain protein using alcalase: Hydrolysis kinetic, purification and molecular docking study

Food Chemistry
Qiongying WuCong Kuang

Abstract

In this study, sweet sorghum grain protein (SSGP) was hydrolyzed using alcalase yielding ACE inhibitory peptides. A kinetic model was proposed to describe the enzymolysis process of SSGP. The kinetic parameters, a and b, were determined according to experimental data. It was found that the model was reliable to describe the kinetic behaviour for SSGP hydrolysis by alcalase. After hydrolysis, the SSGP hydrolysate with DH of 19% exhibited the strongest ACE inhibitory activity and the hydrolysate was then used to isolate ACE inhibitory peptides. A novel ACE inhibitory peptide was successfully purified from this hydrolysate by ultrafiltration, ion exchange chromatography, gel filtration chromatography, and reversed-phased high performance liquid chromatography (RP-HPLC). The amino acid sequence of the purified peptide was identified as Thr-Leu-Ser (IC50=102.1 μM). The molecular docking studies revealed that the ACE inhibition of the tripeptide was mainly attributed to its C-terminal Ser, which can effectively interact with the S1 and S2 pockets of ACE. Our studies suggest that the tripeptide from the SSGP hydrolysate can be utilized to develop functional food ingredients or pharmaceuticals for prevention of hypertension.

References

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Citations

Dec 17, 2016·International Journal of Molecular Sciences·Liansheng QiaoYanling Zhang
Aug 24, 2017·Journal of Food Science·Mozhgan MirzapourMiguel Angel Sentandreu
Feb 6, 2020·International Journal of Molecular Sciences·Yara ChamataPaula Jauregi
May 6, 2020·Biotechnology and Bioengineering·Carolina GomesSandra I Vieira
Oct 16, 2019·Scientific Reports·Amanat AliRanjit Vijayan
Sep 15, 2020·BioResearch Open Access·Tania P Castro-JácomeErik G Tovar-Pérez
Nov 28, 2017·Journal of Biomolecular Structure & Dynamics·Hamid TanzadehpanahHanie Mahaki
Dec 17, 2020·Critical Reviews in Food Science and Nutrition·Xuxiao GongYan Wan
Mar 1, 2018·Comprehensive Reviews in Food Science and Food Safety·Olga Luisa TavanoRoberto Fernandez-Lafuente
Oct 23, 2020·International Journal of Biological Macromolecules·Veymar G Tacias-PascacioRoberto Fernandez-Lafuente
Jul 3, 2021·Critical Reviews in Food Science and Nutrition·Nishithkumar JogiBangera Sheshappa Mamatha
Jul 3, 2019·Journal of Agricultural and Food Chemistry·Ya-Hui ShihJue-Liang Hsu

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