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Structurally manipulated antioxidant peptides derived from wheat bran: Preparation and identification
Min Zhuang1, Jiaqing Li2, Anqi Wang1
1College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
Food Chemistry
|January 24, 2024
Summary
Wheat bran peptides were developed with higher yields and antioxidant properties. Specific peptides, DLDW and DLGL, show potential for health benefits by interacting with Keap1, a key protein in cellular defense.
Area of Science:
- Biochemistry
- Food Science
- Cell Biology
Background:
- Bioactive peptide development faces challenges in yield and understanding structure-function relationships.
- Traditional methods limit the yield of peptides with desired hydrophobic amino acid content.
Purpose of the Study:
- To develop bioactive peptides from wheat bran with enhanced hydrophobic amino acid content.
- To evaluate the antioxidant activity and Keap1-interaction potential of wheat bran peptides.
Main Methods:
- Peptide preparation from wheat bran using a cocktail enzyme.
- Antioxidant activity assessment in H2O2-induced oxidative stress in HepG2 cells.
- Virtual screening and in silico simulation to identify peptides interacting with Keap1.
Main Results:
- Wheat bran peptides exhibited significant antioxidant activities.
- 91 bioactive peptides were identified with hydrophobic N- and C-termini.
- Peptides DLDW and DLGL showed high binding affinities to Keap1, interfering with Keap1-Nrf2 interaction.
Conclusions:
- Wheat bran peptides possess potent antioxidant properties.
- Specific peptides like DLDW and DLGL can modulate the Keap1-Nrf2 pathway.
- These peptides hold promise as nutraceuticals and health-promoting ingredients.
