A novel method for exploration and prediction of the bioactive target of rice bran-derived peptide (KF-8) by integrating computational methods and experiments.

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY Food & Function Pub Date : 2024-11-12 DOI:10.1039/d4fo02493a
Rui Liang, Fangliang Song, Ying Liang, Yanpeng Fang, Jianqiang Wang, Yajuan Chen, Zhongxu Chen, Xiaorong Tan, Jie Dong
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Abstract

The investigation into the bioactive peptide's activity and target action poses a significant challenge in the field of food. An active peptide prepared from rice bran, KF-8, was confirmed to possess antioxidant activity in our previous study, but the specific target was unclear. This study used eight target prediction tools based on artificial intelligence and chemoinformatics to preliminarily screen potential antioxidant targets by integrating different computational methods. Then five different types of docking software were comparatively analyzed to further clarify their interaction sites and possible modes of action. The results showed that SIRT1 and CXCR4 are potential antioxidant targets of KF-8. Different docking software suggested that KF-8 interacts with SIRT1 and CXCR4 as major residues. Meanwhile, the results of Immunofluorescence co-localization experiments showed that the co-localization coefficients of KF-8 with SIRT1 and CXCR4 reached 0.5879 and 0.5684. This study provides new alternative means for the discovery of active peptide targets.

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通过计算方法与实验相结合探索和预测米糠肽(KF-8)生物活性靶点的新方法。
研究生物活性肽的活性和作用靶点是食品领域的一项重大挑战。在我们之前的研究中,从米糠中制备的活性肽 KF-8 被证实具有抗氧化活性,但具体的靶点并不明确。本研究使用了八种基于人工智能和化学信息学的靶标预测工具,通过整合不同的计算方法初步筛选出潜在的抗氧化靶标。然后比较分析了五种不同类型的对接软件,进一步明确了它们的相互作用位点和可能的作用模式。结果表明,SIRT1和CXCR4是KF-8潜在的抗氧化靶点。不同的对接软件表明,KF-8与SIRT1和CXCR4相互作用的主要残基是SIRT1和CXCR4。同时,免疫荧光共定位实验结果表明,KF-8与SIRT1和CXCR4的共定位系数分别达到0.5879和0.5684。这项研究为发现活性多肽靶标提供了新的替代方法。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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