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发现了来自大豆的两种新型ACE抑制:稳定性,分子相互作用和体内抗高血压作用
Shuting Tang1, Daoyou Chen2, Huming Shen3
1School of Food Science and Technology, Shihezi University, Shihezi 832000, China; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
International journal of biological macromolecules
|March 20, 2025
概括
两种新的大豆,GKGLW和GDGLKW,被确定为强大的血管激素转化酶 (ACE) 抑制剂. 这些具有抗高血压作用和稳定性,具有作为功能性食物的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 药理学 药理学是指药理学的学科.
背景情况:
- 来自自然来源的功能性是合成药物的有希望的替代品.
- 豆蛋白是生物活性的丰富来源,具有各种健康益处.
研究的目的:
- 来识别和表征来自大豆的新型血管酶转化酶 (ACE) 抑制.
- 阐明它们的ACE抑制活性背后的分子机制,并评估它们的抗高血压潜力.
主要方法:
- 使用优化的蛋白酶组合,对大豆蛋白进行序列的逐步双重酶解.
- 通过超和Sephadex G-25凝染色学进行净化.
- 使用LC-MS/MS,分子对接,分子动力学以及在自发高血压大鼠 (SHRs) 中的体内抗高血压研究来识别.
主要成果:
- 确定了两种新的 ACE 抑制,即 GKGLW (IC50 = 34.96 μM) 和 GDGLKW (IC50 = 33.98 μM).
- 分子模拟显示了通过键和疏水/芳香相互作用与关键的ACE残留物 (Ala354,Tyr523,His353) 的相互作用.
- 在模拟的消化过程中表现出稳定性,并在SHR中显示出显著的抗高血压作用.
结论:
- GKGLW和GDGLKW是从大豆中提取的有效的 ACE 抑制.
- 它们的机制涉及ACE活性部位内的特定相互作用.
- 这些具有发展为功能性食品的潜力,用于高血压管理.
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