生物信息学
蛋白质水解
酪蛋白
化学
生物化学
肽
酶
基因
作者
Kai Lin,Lanwei Zhang,Xue Han,Liang Xin,Zhaoxu Meng,Pimin Gong,Dayou Cheng
出处
期刊:Food Chemistry
[Elsevier BV]
日期:2018-02-10
卷期号:254: 340-347
被引量:101
标识
DOI:10.1016/j.foodchem.2018.02.051
摘要
Yak milk casein was selected as a potential precursor of bioactive peptides based on in silico analysis. Most notable among these are the angiotensin I-converting enzyme (ACE) inhibitory peptides. First, yak milk casein has high homology with cow milk casein by homologous analysis. The potential of yak milk casein for the releasing bioactive peptides was evaluated by determining the frequency of occurrence of fragments with a given activity. Through the BIOPEP database analysis, there are many bioactive peptides in yak milk casein sequences. Then, an in silico proteolysis using single or combined enzymes to obtained ACE inhibitory peptides was investigated. Cytotoxicity analysis using the online toxic prediction tool ToxinPred revealed that all in silico proteolysis derived ACE inhibitory peptides are non-cytotoxic. Overall, the present study highlights a in silico proteolysis approach to assist the yak milk casein releasing ACE inhibitory peptides and provides a guidance for the actual hydrolysis of proteins for the production of bioactive peptides.
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