食品与发酵工业 >

2024 , Vol. 50 >Issue 15: 87 - 96

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039273

研究报告

牡蛎DPP-Ⅳ抑制肽的结构特征及其协同花色苷的活性增效作用研究

  • 苏小洁 ,
  • 陈忠琴 ,
  • 曹文红 ,
  • 谭明堂 ,
  • 朱国萍 ,
  • 高加龙 ,
  • 林海生
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  • 1(广东海洋大学 食品科技学院,国家贝类加工技术研发分中心(湛江),广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东省海洋食品工程技术研究中心,广东省水产预制食品加工与品质控制工程技术研究中心,广东 湛江,524088)
    2(广东海洋大学深圳研究院,广东 深圳,518120)
    3(海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁 大连,116034)
第一作者：硕士研究生(陈忠琴讲师为通信作者,E-mail:chenzhongqin@gdou.edu.cn)

收稿日期: 2024-03-19

  修回日期: 2024-04-15

  网络出版日期: 2024-08-21

基金资助

国家自然科学基金项目(32201971);湛江市科技计划项目(2021E05017);广东省基础与应用基础研究基金项目(2021A1515110621);广东海洋大学科研启动费资助项目(060302042007)

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Structural characterization and synergistic inhibition of DPP-Ⅳ activity of oyster peptides and anthocyanins

  • SU Xiaojie ,
  • CHEN Zhongqin ,
  • CAO Wenhong ,
  • TAN Mingtang ,
  • ZHU Guoping ,
  • GAO Jialong ,
  • LIN Haisheng
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  • 1(College of Food Science and Technology, Guangdong Ocean University, National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China)
    2(Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China)
    3(Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China)

Received date: 2024-03-19

  Revised date: 2024-04-15

  Online published: 2024-08-21

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摘要

为探讨牡蛎肽对二肽基肽酶Ⅳ(dipeptidyl peptidase Ⅳ,DPP-Ⅳ)的抑制活性及其协同花色苷的增效作用,通过酶解法制备牡蛎肽,对其结构进行表征,采用体外DPP-Ⅳ活性抑制模型与Compusyn协同计算模型分析牡蛎DPP-Ⅳ抑制肽协同花色苷抑制DPP-Ⅳ活性的增效作用。结果表明:牡蛎肽的分子质量主要集中在3 kDa以下(55.44%),其氨基酸组成中支链氨基酸(branched chain amino acids,BCAAs)和脯氨酸(Pro)占疏水性氨基酸总量的60.84%;肽谱分析显示牡蛎肽中主要的17条肽段N端富含BCAAs和Pro,具有显著的DPP-Ⅳ抑制肽结构特征。筛选合成的5条肽(FPVGR、APPNIT、IAPPERK、LDFYLDIP、LAIL)中FPVGR的DPP-Ⅳ抑制活性最强(P<0.05);6种常见的花色苷:芍药色素/矢车菊素/锦葵色素/飞燕草素/天竺葵色素/矮牵牛色素-3-O-葡萄糖苷(Pn3G, C3G, Mv3G, D3G, Pg3G, Pt3G)中Pn3G、C3G和Mv3G的DPP-Ⅳ抑制活性最强(P<0.05);协同作用研究显示FPVGR与Pn3G/C3G/Mv3G均具有协同抑制DPP-Ⅳ的作用(当抑制率为50%时,CI值分别为0.89、0.93、0.89)。该研究为进一步开展DPP-Ⅳ抑制肽和花色苷的活性增效研究提供了科学依据。

关键词： 牡蛎肽; DPP-Ⅳ抑制作用; 结构特征; 花色苷; 协同增效

本文引用格式

苏小洁 , 陈忠琴 , 曹文红 , 谭明堂 , 朱国萍 , 高加龙 , 林海生 . 牡蛎DPP-Ⅳ抑制肽的结构特征及其协同花色苷的活性增效作用研究[J]. 食品与发酵工业, 2024 , 50(15) : 87 -96 . DOI: 10.13995/j.cnki.11-1802/ts.039273

Abstract

In order to investigate the inhibitory activity of oyster peptides against dipeptidyl peptidase Ⅳ (DPP-Ⅳ), as well as their synergistic effects with anthocyanins, oyster peptides were obtained using the enzymatic hydrolysis method, and their structures were characterized.Furthermore, an in vitro DPP-Ⅳ activity inhibition model and the Compusyn collaborative calculation model were used to analyze the synergistic effect of oyster DPP-Ⅳ inhibitory peptides and anthocyanins in inhibiting DPP-Ⅳ activity.The results indicated that the molecular weight of oyster peptides was primarily below 3 kDa (55.44%), with branched-chain amino acids (BCAAs) and proline (Pro) accounting for 60.84% of the total hydrophobic amino acids.Peptide profiling analysis revealed that the predominant 17 peptide segments in oyster peptides were significantly enriched in BCAAs and Pro at the N-terminus, displaying significant structural characteristics of DPP-Ⅳ inhibitory peptides.Among the five peptides synthesized through screening (FPVGR, APPNIT, IAPPERK, LDFYLDIP, LAIL), FPVGR exhibited the strongest DPP-Ⅳ inhibitory activity (P<0.05).Moreover, among the six common anthocyanins (peonidin/cyanidin/malvidin/delphinidin/pelargonidin/petunidin-3-O-glucoside:Pn3G, C3G, Mv3G, D3G, Pg3G, Pt3G), Pn3G, C3G, and Mv3G demonstrated the strongest DPP-Ⅳ inhibitory activity (P<0.05).Synergy studies revealed that FPVGR and Pn3G/C3G/Mv3G displayed synergistic inhibitory effects against DPP-Ⅳ (with CI values of 0.89, 0.93, and 0.89, respectively, at a 50% inhibition rate).This study provides a scientific foundation for further research on the synergistic activity of DPP-Ⅳ inhibitory peptides and anthocyanins.

Key words： oyster peptides; DPP-Ⅳ inhibitory ability; structural characterization; anthocyanins; synergistic effect

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