Systematic sequence characterization of enzymatic-derived soybean peptides for precision enhancement of anti-inflammatory properties

Food-derived soybean peptides possess inflammation-preventive effects beyond basic nutrition due to their structural configuration. However, the relationship between sequence characteristics and their anti-inflammatory properties remains poorly understood. The lack of targeted peptide production methods limits their use in functional foods. Hydrophobic and basic amino acids enhance peptide anti-inflammatory activity. Alcalase and Papain facilitate hydrophobic and basic amino acid preparation, while Bromelain lacks specific cleavage sites. Endopeptidases selectively break peptide bonds within proteins. We subsequently used Flavourzyme, lacking specific cleavage sites, to sequentially shorten peptide chains from their terminal ends. This sequential use of endo- and exopeptidases enables efficient peptide preparation. However, the proteases' ability to selectively produce peptides with specific sequence characteristics and their contribution to the soybean peptide mixture remain unknown. This study examined three soybean peptide groups prepared using distinct methods (Alcalase + Flavourzyme: hydrophobic amino acid-rich peptides, Papain + Flavourzyme: basic amino acid-rich peptides, and Bromelain + Flavourzyme: balanced amino acid compositions) with different sequence characterizations linked to endonuclease cleavage sites. All groups inhibited nitric oxide (NO) and inducible nitric oxide synthase (iNOS) secretion, suppressing protein phosphorylation in the Phosphatidylinositol 3-kinase (PI3K)/Protein kinase B (Akt)/Nuclear factor kappa-light-chain-enhancer of activated B cells (NF-κB) (PI3K/Akt/NF-κB) signaling pathway. PF peptides showed the strongest anti-inflammatory effect, targeting iNOS, inhibiting TLR4, and reducing Akt and IκB phosphorylation. Mass spectrometry revealed correlations between regulatory mechanisms and the abundance of branched amino acids at PF peptides' N-terminals and significant Arg presence at their C-terminals. This study validates optimal enzymatic processes, introduces sequence characterization analysis, and identifies key features influencing anti-inflammatory properties, providing a theoretical basis for soybean peptide applications in inflammation-preventing functional foods.