Identification, protein antiglycation, antioxidant, antiproliferative, and molecular docking of novel bioactive peptides produced from hydrolysis ofLens culinaris
Identification, protein antiglycation, antioxidant, antiproliferative, and molecular docking of novel bioactive peptides produced from hydrolysis ofLens culinaris
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DOI：
10.1111/jfbc.13494
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发表时间：
2020-10-04
影响因子：
4
通讯作者：
Salama Moselhy, Said
中科院分区：
文献类型：
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作者：
Kuerban, Abudukadeer;Al-Malki, Abdulrahman L.;Salama Moselhy, Said
从天然来源产生的生物活性肽被认为是药物发现的战略目标。高血压引起的蛋白质糖基化改变了许多组织的结构，损害了它们的功能，导致人体的并发症和疾病。本研究旨在探讨红、褐小球藻产生的生物活性肽对蛋白质糖基化的抑制作用，以预防糖尿病并发症的发生。在这项研究中，通过胰蛋白酶消化，使用酶/底物比为1：20（g/g），在37 ℃，12小时，然后肽部分，制备红色和棕色小球藻蛋白水解物
Bioactive peptides produced from natural sources are considered as strategic target for drug discovery. Hyperglycemia caused protein glycation alters the structure of many tissues that impairs their functions and lead complications diseases in human body. This study investigated the bioactive peptides produced from red and brownLens culinaristhat might inhibit protein glycation to prevent diabetic complications. In this study, red and brownLens culinarisprotein hydrolysates were prepared by tryptic digestion, using an enzyme/substrate ratio of 1:20 (g/g), at 37 degrees C, 12 hr then peptide fractions