水解物
肽
抗氧化剂
化学
鉴定(生物学)
食物蛋白
生物化学
食品科学
生物
植物
水解
作者
Tianle Zhang,Dingwei Zheng,Siyuan Qian,Mingjun Du,Caiyun Li,Zhichao Sun,Lu Li,Jianqin Huang,Liangsheng Zhang,Zhengjia Wang
出处
期刊:Food Chemistry
[Elsevier]
日期:2025-09-27
卷期号:495 (Pt 3): 146548-146548
标识
DOI:10.1016/j.foodchem.2025.146548
摘要
This study established Walnut family Peptide DataBase (PWDB), a comprehensive peptide database containing 3894 high-confidence peptides derived from walnut family hydrolysates through LC-MS/MS (<3 kDa) coupled with advanced bioinformatic validation. Screening of PWDB identified three core antioxidant peptides-WDPFE, FDPFP, and WDPNY-with significant free radical scavenging abilities and protective effects against oxidative stress. Molecular docking simulation revealed strong interactions between these peptides and key antioxidant receptors Kelch-like ECH-associated protein 1 (Keap1), Myeloperoxidase (MPO), and Xanthine Oxidase (XO), supporting their multi-target antioxidative potential. In vitro assays using Caco-2 cells models confirmed their ability to mitigate oxidative damage in enhancing cellular viability and reducing reactive oxygen species (ROS). This study highlights walnut family as a sustainable source of bioactive peptides, providing a valuable resource for developing natural antioxidants for functional foods.
科研通智能强力驱动
Strongly Powered by AbleSci AI