Novel angiotensin I-converting enzyme inhibitory peptides from protease hydrolysates of Qula casein: Quantitative structure-activity relationship modeling and molecular docking study

• Published in: Journal of functional foods 2017-05, Vol.32, p.266-277
• Main Authors: Lin, Kai, Zhang, Lan-wei, Han, Xue, Cheng, Da-you
• Format: Article
• Language: English
• Subjects: ACE inhibitory peptides; Chemically synthesis; Enzymatic hydrolysis; Molecular docking; QSAR model; Qula casein
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2017.03.008

•Qula casein was hydrolyzed by different enzymes for the production of ACEI peptides.•Hydrolysates with the highest ACEI activities were selected for LC-MS/MS analysis.•Four QSAR models were established to predict potential ACEI peptides.•Molecular docking studies explored potential ACEI activities of selected peptides.•PFPGPIPN, KYIPIQ and LPLPLL were chemically prepared to determine ACEI activities. Qula casein derived from yak milk was hydrolysed using various enzymes. Hydrolysates were withdrawn at different hydrolysis phases and were determined to their degree of hydrolysis (DH) and ACE (angiotensin I-converting enzyme) inhibitory (ACEI) activities. Using a 3kDa ultra-filtration membrane, hydrolysates were fractioned into two ranges of molecular weight and permeated fractions were further investigated. A Lineweaver-Burk plot was used to explore the ACEI kinetics of the hydrolysates. Additionally, the peptides in the hydrolysates were identified using LC-MS/MS. We established four quantitative structure-activity relationship (QSAR) models for predicting potential ACEI peptides. Using in silico analysis, four novel ACEI peptides were identified and a molecular docking study further explored the potential ACEI activities. Based on the docking results, three new peptides (PFPGPIPN, KYIPIQ and LPLPLL) were chemically synthesized and their IC50 values were determined. In conclusion, our study suggests that Qula casein may be a valuable source of ACEI peptides.