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Yak milk casein as potential precursor of angiotensin I-converting enzyme inhibitory peptides based on in silico proteolysis

•An in silico prediction of ACE inhibitory peptide production from yak milk casein.•Yak milk casein has the potential to produce various biologically peptides.•In silico, most ACE inhibitory peptides can be released using enzymes combinations.•In silico proteolysis provides a guideline for lab-based...

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Bibliographic Details
Published in:Food chemistry 2018-07, Vol.254 (C), p.340-347
Main Authors: Lin, Kai, Zhang, Lan-wei, Han, Xue, Xin, Liang, Meng, Zhao-xu, Gong, Pi-min, Cheng, Da-you
Format: Article
Language:English
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Summary:•An in silico prediction of ACE inhibitory peptide production from yak milk casein.•Yak milk casein has the potential to produce various biologically peptides.•In silico, most ACE inhibitory peptides can be released using enzymes combinations.•In silico proteolysis provides a guideline for lab-based protein hydrolysis. Yak milk casein was selected as a potential precursor of bioactive peptides based on in silico analysis. Most notable among these are the angiotensin I-converting enzyme (ACE) inhibitory peptides. First, yak milk casein has high homology with cow milk casein by homologous analysis. The potential of yak milk casein for the releasing bioactive peptides was evaluated by determining the frequency of occurrence of fragments with a given activity. Through the BIOPEP database analysis, there are many bioactive peptides in yak milk casein sequences. Then, an in silico proteolysis using single or combined enzymes to obtained ACE inhibitory peptides was investigated. Cytotoxicity analysis using the online toxic prediction tool ToxinPred revealed that all in silico proteolysis derived ACE inhibitory peptides are non-cytotoxic. Overall, the present study highlights a in silico proteolysis approach to assist the yak milk casein releasing ACE inhibitory peptides and provides a guidance for the actual hydrolysis of proteins for the production of bioactive peptides.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.02.051