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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52971

Title: In silico and in vitro assessment of Portuguese oyster (Crassostrea angulate) proteins as precursor of bioactive peptides.
Authors: Yu-Wei Chang
Lhumen A. Tejano
Jose P. Peralta
Honey Lyn R. Gomez
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: Crassostrea angulata
in silico
BIOPEP-UWM database
bioactive peptides
proteomics
Date: 2019-10
Issue Date: 2020-06-15T08:33:06Z
Publisher: Biochemistry & Molecular Biology
Abstract: Abstract:
In this study, the potential bioactivities of Portuguese oyster (Crassostrea angulata) proteins were predicted through in silico analyses and confirmed by in vitro tests. C. angulata proteins were characterized by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and identified by proteomics techniques. Hydrolysis simulation by BIOPEP-UWM database revealed that pepsin (pH > 2) can theoretically release greatest amount of bioactive peptides from C. angulata proteins, predominantly angiotensin I-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) inhibitory peptides, followed by stem bromelain and papain. Hydrolysates produced by pepsin, bromelain and papain have shown ACE and DPP-IV inhibitory activities in vitro, with pepsin hydrolysate (PEH) having the strongest activity of 78.18% and 44.34% at 2 mg/mL, respectively. Bioactivity assays of PEH fractions showed that low molecular weight (MW) fractions possessed stronger inhibitory activity than crude hydrolysate. Overall, in vitro analysis results corresponded with in silico predictions. Current findings suggest that in silico analysis is a rapid method to predict bioactive peptides in food proteins and determine suitable enzymes for hydrolysis. Moreover, C. angulata proteins can be a potential source of peptides with pharmaceutical and nutraceutical application. View Full-Text
Relation: 20(20) pp 5191
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/52971
Appears in Collections:[食品科學系] 期刊論文

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