Food and Fermentation Industries >

2024 , Vol. 50 >Issue 5: 189 - 198

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034550

Isolation, identification and molecular docking of antioxidant peptides from olive kernel

  • ZHANG Yingyang ,
  • DONG Yayun ,
  • ZOU Ping ,
  • ZHENG Wenwu
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  • (School of Pharmacy and School of Biology and Food Engineering, Changzhou University, Changzhou 213164, China)

Received date: 2022-12-07

  Revised date: 2023-01-16

  Online published: 2024-04-09

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Abstract

In this study, six antioxidant peptides were isolated and purified from the olive kernel by enzymatic hydrolysis combined with gel chromatography.Molecular docking was used to simulate the binding mechanism of six antioxidant peptides with the superoxide dismutase (SOD)enzyme.The antioxidant peptides were extracted from the olive kernel by enzymatic hydrolysis.Taking the degree of hydrolysis and the scavenging rate of DPPH free radicals as indexes, the optimum protease was selected as papain from six commercial enzymes.The single-factor test was carried out with substrate concentration, enzyme bottom ratio, and enzymatic hydrolysis time and temperature.Three factors affecting the enzymatic hydrolysis reaction (enzyme bottom ratio>temperature>time) were optimized by response surface methodology, and the optimum process conditions were obtained as follows:substrate concentration of 50 g/L, enzyme bottom ratio of 3.3%, the temperature of 61 ℃, time of 88 min.Six antioxidant peptides with good activity were isolated and purified by SephadexG-25 and SephadexG-15 from the crude peptide solution under optimal conditions.They were WLSF, TSVLR, LVYLVR, AGGKPFQ, YYPFKGFA, and AFNVDERLAR.TSVLR showed the highest DPPH radical scavenging activity of 81.07% and ·OH radical scavenging activity of 42.48%.Molecular docking studies showed that the purified peptide effectively bound to the key protein SOD related to antioxidation through hydrophobic effect and hydrogen bond.The results show that olive kernel can be used as a natural food source to produce functional food.

Key words： olive kernel; antioxidant peptide; response surface optimization; separation and identification; molecular docking

Cite this article

ZHANG Yingyang , DONG Yayun , ZOU Ping , ZHENG Wenwu . Isolation, identification and molecular docking of antioxidant peptides from olive kernel[J]. Food and Fermentation Industries, 2024 , 50(5) : 189 -198 . DOI: 10.13995/j.cnki.11-1802/ts.034550

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