Structural characteristics of food protein-originating di- and tripeptides using principal component analysis

Abstract

This paper presents the use of principal component analysis (PCA) to study the effect of specific physicochemical attributes on bitterness of di-and tripeptides originating from food proteins. Peptide sequences were derived from the BIOPEP-UWM database of sensory peptides and amino acids. Descriptors defining the physicochemical properties of amino acids forming the analyzed peptides were study variables. They were derived from ProtScale program and Biological Magnetic Resonance Data Bank. Finally, PCA was carried out for 51 dipeptides/12 variables, and 51 tripeptides/18 variables using STATISTICA ® 13.1 software. PCA allowed reducing the input datasets to 4 principal components (PCs) for dipeptides and to 5 PCs for tripeptides. The impact of the following properties on the bitterness of peptides was observed: relatively high molecular weight, bulkiness, increasing number of carbon and hydrogen atoms of amino acids forming the sequences. These properties characterized the N-(negative correlations) and C-terminal residue (positive correlations) of both di-and tripeptides. An additional property affecting peptide bitterness was amino acids' hydrophobicity. Our results were consistent with scientific reports on structure-bitterness of peptides. Thus, we find PCA a chemometric approach helpful in broadening the knowledge about the function of peptides resulting from their chemical nature.

Hybrid Approach in the Analysis of Bovine Milk Protein Hydrolysates as a Source of Peptides Containing Di- and Tripeptide Bitterness Indicators

“…More detailed information about additional bioactivities of these peptides can be found in the BIOPEP-UWM database under the accession numbers provided in the brackets. The fact that peptides with health-benefi cial effects may have an undesired taste may be considered important by food manufacturers and scientists when producing foods attractive for the consumers [Iwaniak et al, 2018]. Additionally, the process of food production like, e.g., production of milk protein hydrolysates, may require additional technological procedures aiming to reduce/debitter the unwanted taste [Lafarga & Hayes, 2017].…”

Characterization of the phenolic acid profile and in vitro bioactive properties of white beetroot products

“…PCL ACL and caffeic acid were also located close together, indicating a high positive correlation. On the other hand, negative correlations between variables are represented by vectors located opposite to each other (Iwaniak et al ., 2018). Negative correlations between ACE and protocatechuic acid, caffeic acid and sinapic acid were observed.…”

Structural concept of bitterness of peptides derived from food proteins using chemometric techniques

“…The majority of di-and tripeptides of our datasets were composed of hydrophobic C-terminal amino acid with a bulky chain like, e.g., V, L, and/or I which was indicated by variables revealed both by PCA and MLR. The detailed discussion on structure-bitterness of peptides using proposed approach was discussed in papers [9] and [10].…”