Structural characterization and angiotensin-converting enzyme (ACE) inhibitory mechanism of Stropharia rugosoannulata mushroom peptides prepared by ultrasound

Li, Wen; Chen, Wanchao; Ma, Haile; Wu, Di; Zhang, Zhong; Yang, Yan

doi:10.1016/j.ultsonch.2022.106074

Cited by 21 publications

(16 citation statements)

References 36 publications

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“…KIGSRSRFDVT is a non-competitive inhibitor that binds at an inactive ACE site to inhibit ACE activity [ 66 ]. It was shown that Stropharia rugosoannulata peptides can bind to zinc ions, critical amino acids, or amino acid residues in the ACE active pocket, which inhibits the action of ACE [ 67 ]. Hydrolysis of A. bisporus scraps yielded three novel ACE inhibitory peptides; LVYP, VYPW, and YPWT which exhibited an average ACE inhibitory activity of 80.68%, and the IC 50 value was 0.9 mg/mL.…”

Section: Angiotensin-converting Enzyme (Ace) Inhibitory Propertymentioning

confidence: 99%

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Ayimbila

Keawsompong

2023

Curr Nutr Rep

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Purpose of Review Global concerns about population growth, economic, and nutritional transitions and health have led to the search for a low-cost protein alternative to animal origins. This review provides an overview of the viability of exploring mushroom protein as a future protein alternative considering the nutritional value, quality, digestibility, and biological benefits. Recent Findings Plant proteins are commonly used as alternatives to animal proteins, but the majority of them are low in quality due to a lack of one or more essential amino acids. Edible mushroom proteins usually have a complete essential amino acid profile, meet dietary requirements, and provide economic advantages over animal and plant sources. Mushroom proteins may provide health advantages by eliciting antioxidant, antitumor, angiotensin-converting enzyme (ACE), inhibitory and antimicrobial properties over animal proteins. Protein concentrates, hydrolysates, and peptides from mushrooms are being used to improve human health. Also, edible mushrooms can be used to fortify traditional food to increase protein value and functional qualities. These characteristics highlight mushroom proteins as inexpensive, high-quality proteins that can be used as a meat alternative, as pharmaceuticals, and as treatments to alleviate malnutrition. Summary Edible mushroom proteins are high in quality, low in cost, widely available, and meet environmental and social requirements, making them suitable as sustainable alternative proteins.

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Section: Angiotensin-converting Enzyme (Ace) Inhibitory Propertymentioning

confidence: 99%

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Ayimbila

Keawsompong

2023

Curr Nutr Rep

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“…ACE has three active sites (S1, S2, S1 , ) and Zn(II) [ 58 ], which are considered important for its inhibition. Among them, Pocket S1 contains three amino acids (Ala354, Glu384, and Tyr523), S2 contains five amino acids (Gln281, His353, Lys511, His513, and Tyr520), and S1 , (Glu162) contains one amino acid; these were considered the main active residues for interaction [ 45 , 47 , 48 ].…”

Section: Resultsmentioning

confidence: 99%

Multiple Bioactivities of Peptides from Hydrolyzed Misgurnus anguillicaudatus

Dou¹,

Wu²,

Xia³

et al. 2023

Molecules

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Misgurnus anguillicaudatus (loach) is a widely distributed benthic fish in Asia. In this study, the alkaline protease was used to hydrolyze loach, and the hydrolysate products of different molecular weights were obtained by membrane separation. In vitro antioxidant assays showed that the <3 kDa fraction (SLH-1) exhibited the strongest antioxidant activity (DPPH, hydroxyl radical and superoxide radical scavenging ability, and reducing power), while SLH-1 was purified by gel filtration chromatography, and peptide sequences were identified by LC-MS/MS. A total of six peptides with antioxidant activity were identified, namely SERDPSNIKWGDAGAQ (D-1), TVDGPSGKLWR (D-2), NDHFVKL (D-3), AFRVPTP (D-4), DAGAGIAL (D-5), and VSVVDLTVR (D-6). In vitro angiotensin-converting enzyme (ACE) inhibition assay and pancreatic cholesterol esterase (CE) inhibition assay, peptide D-4 (IC50 95.07 μg/mL, 0.12 mM) and D-2 inhibited ACE, and peptide D-2 (IC50 3.19 mg/mL, 2.62 mM), D-3, and D-6 acted as pancreatic CE inhibitors. The inhibitory mechanisms of these peptides were investigated by molecular docking. The results showed that the peptides acted by binding to the key amino acids of the catalytic domain of enzymes. These results could provide the basis for the nutritional value and promote the type of healthy products from hydrolyzed loach.

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“…SRR14469700). The bath ultrasound working equipment is the same as in the literature [37] , developed by the Institute of Food Physical Processing of Jiangsu University. After the base material of the S.rugosoannulata peptide was separated by ultrafiltration, the peptide base material with a molecular weight of less than 3000 Da was collected, freeze-dried at −80 ℃ for 48 h, and then collected for standby.…”

Section: Methodsmentioning

confidence: 99%

“…The identification methods for the S.rugosoannulata peptide sequences are the same as those in the literature [37] . After desalting, dissolution (0.1 % formic acid, 5 % acetonitrile), and centrifugation (13500 rpm, centrifugation at 4 °C for 20 min) of the base material sample, 8 uL sample solution was taken for analysis and identification of peptide sequences by liquid chromatography-tandem mass spectrometry (LC-MS/MS).…”

Section: Methodsmentioning

confidence: 99%

Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound

Chen

et al. 2022

Ultrasonics Sonochemistry

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Structural characterization and angiotensin-converting enzyme (ACE) inhibitory mechanism of Stropharia rugosoannulata mushroom peptides prepared by ultrasound

Cited by 21 publications

References 36 publications

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Nutritional Quality and Biological Application of Mushroom Protein as a Novel Protein Alternative

Multiple Bioactivities of Peptides from Hydrolyzed Misgurnus anguillicaudatus

Study on the relationship between structure and taste activity of the umami peptide of Stropharia rugosoannulata prepared by ultrasound

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