Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa.
Identification and In Silico Simulation on Inhibitory Platelet-Activating Factor Acetyl Hydrolase Peptides from Dry-Cured Pork Coppa.
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DOI：
10.3390/foods12061190
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发表时间：
2023-03-11
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干腌肉制品独特的加工工艺导致强烈的蛋白质水解，产生大量的肽。本研究旨在系统分离、纯化和鉴定干腌猪肉加工过程中潜在的心脏保护活性肽。体外抗血小板活化因子乙酰水解酶活性和自由基清除能力的结果表明，纯化组分M1 F2对心血管炎症的抑制作用高于M2 F2。采用纳米液相色谱-串联质谱法对M1 F2的肽段进行鉴定。共鉴定了30种肽。基于生物信息学方法，包括计算机分析和分子对接，LTDKPFL，VEAPPAKVP，KVPVPAPK，IPVPKK和PIKRSP被确定为最有前途的潜在血小板活化因子乙酰水解酶抑制肽。总的来说，干腌猪肉加工过程中产生的生物活性肽对人体健康有积极的影响。
The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially cardioprotective bioactive peptides from dry-cured pork coppa during processing. According to the results of anti-platelet-activating factor acetyl hydrolase activity and radical scavenging ability in vitro, the inhibitory effect of M1F2 in purified fractions on cardiovascular inflammation was higher than that of M2F2. The peptide of M1F2 was identified by nano-liquid chromatography–tandem mass spectrometry. A total of 30 peptides were identified. Based on bioinformatics methods, including in silico analysis and molecular docking, LTDKPFL, VEAPPAKVP, KVPVPAPK, IPVPKK, and PIKRSP were identified as the most promising potential platelet-activating factor acetyl hydrolase inhibitory peptides. Overall, bioactive peptides produced during dry-cured pork coppa processing demonstrate positive effects on human health.
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