Preparation, Characterization and In Vitro Stability of a Novel ACE-Inhibitory Peptide from Soybean Protein
Articolo
Data di Pubblicazione:
2022
Citazione:
Preparation, Characterization and In Vitro Stability of a Novel ACE-Inhibitory Peptide from Soybean Protein / S. Sangiorgio, N. Vidović, G. Boschin, G. Aiello, P. Arcidiaco, A. Arnoldi, C.F. Morelli, M. Rabuffetti, T. Recca, L. Scarabattoli, D. Ubiali, G. Speranza. - In: FOODS. - ISSN 2304-8158. - 11:17(2022 Sep 01), pp. 2667.1-2667.14. [10.3390/foods11172667]
Abstract:
A soy protein isolate was hydrolyzed with Alcalase®, Flavourzyme® and their combination, and the resulting hydrolysates (A, F and A + F) were ultrafiltered and analyzed through SDS-PAGE. Fractions with MW < 1 kDa were investigated for their ACE-inhibitory activity, and the most active one (A < 1 kDa) was purified by semi-preparative RP-HPLC, affording three further subfractions. NMR analysis and Edman degradation of the most active subfraction (A1) enabled the identification of four putative sequences (ALKPDNR, VVPD, NDRP and NDTP), which were prepared by solid-phase synthesis. The comparison of their ACE-inhibitory activities suggested that the novel peptide NDRP might be the main agent responsible for A1 fraction ACE inhibition (ACE inhibition = 87.75 ± 0.61%; IC50 = 148.28 ± 9.83 μg mL-1). NDRP acts as a non-competitive inhibitor and is stable towards gastrointestinal simulated digestion. The Multiple Reaction Monitoring (MRM) analysis confirmed the presence of NDRP in A < 1 kDa.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
ACE inhibitor; Lineweaver–Burk plot; functional food; peptide synthesis; simulated gastrointestinal digestion; soybean protein hydrolysate;
Elenco autori:
S. Sangiorgio, N. Vidović, G. Boschin, G. Aiello, P. Arcidiaco, A. Arnoldi, C.F. Morelli, M. Rabuffetti, T. Recca, L. Scarabattoli, D. Ubiali, G. Speranza
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