Identification, protein antiglycation, antioxidant, antiproliferative, and molecular docking of novel bioactive peptides produced from hydrolysis of Lens culinaris

• Published in: Journal of food biochemistry 2020-12, Vol.44 (12), p.e13494-n/a
• Main Authors: Kuerban, Abudukadeer, Al‐Malki, Abdulrahman L., Kumosani, Taha A., Sheikh, Ryan A., Al‐Abbasi, Fahad Ahmed M., Alshubaily, Fawzia A., Omar Abulnaja, Khalid, Salama Moselhy, Said
• Format: Article
• Language: English
• Subjects: Angiotensin-Converting Enzyme Inhibitors - chemistry; Angiotensin-Converting Enzyme Inhibitors - pharmacology; antiglycation; antioxidant; Antioxidants - chemistry; Antioxidants - pharmacology; antiproliferative; bioactive peptides; Cell Line; Cell Proliferation - drug effects; Chromatography, High Pressure Liquid; Glycosylation - drug effects; Humans; Lens culinaris; Lens Plant - chemistry; Mass Spectrometry; Molecular Docking Simulation; Peptides - chemistry; Peptides - pharmacology; Plant Proteins - chemistry; Plant Proteins - pharmacology; Protein Hydrolysates - chemistry; Protein Hydrolysates - pharmacology; Seeds - chemistry
• ISSN: 0145-8884; 1745-4514
• DOI: 10.1111/jfbc.13494

Bioactive peptides produced from natural sources are considered as strategic target for drug discovery. Hyperglycemia caused protein glycation alters the structure of many tissues that impairs their functions and lead complications diseases in human body. This study investigated the bioactive peptides produced from red and brown Lens culinaris that might inhibit protein glycation to prevent diabetic complications. In this study, red and brown Lens culinaris protein hydrolysates were prepared by tryptic digestion, using an enzyme/substrate ratio of 1:20 (g/g), at 37°C, 12 hr then peptide fractions