红米糠蛋白肽的酪氨酸酶抑制和酶动力学:机理、鉴定、硅探索和实验验证

IF 6.2 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Bioscience Pub Date : 2025-05-01 Epub Date: 2025-03-07 DOI:10.1016/j.fbio.2025.106319
Zhenhao Zhao, Junbo Hu, Huimin Cui, Tianrui Zhao, Yaping Liu, Zhengxuan Wang, Guiguang Cheng
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引用次数: 0

摘要

文献记载红米(Oryza sativa L.)具有抗黑素生成活性,但其活性成分尚不清楚。本研究旨在评价米糠蛋白(RRBP)水解产物对酪氨酸酶的抑制能力,并获得一种新的酪氨酸酶抑制肽。用0.2%碱溶液提取RRBP,分别用碱性酶(RRBP- a)、胰酶(RRBP- p)、中性酶(RRBP- n)和木瓜蛋白酶(RRBP- m)水解。结果表明,RRBP-A水解产物具有较高的DPPH和ABTS自由基清除能力、FRAP值、酪氨酸酶抑制作用和铜螯合活性。通过LC-MS/MS分析,从RRBP-A中共鉴定出449个多肽。经过多步虚拟筛选,从RRBP-A中筛选出trp - ph - gly (WFG)、Trp-Trp-Ala (WWA)、Leu-Cys-Trp (LCW)、ph - leu - pro (FLP)和tyr - ph - pro (YFP)。与其他多肽相比,LCW具有较高的DPPH (IC50, 109.5±6.36 μ mL)、ABTS自由基清除能力(IC50, 28±1.41 μ mL)、FRAP值(349.07±6.51 μmol/L)、酪氨酸酶抑制活性(IC50, 153.5±4.95 μ mL)和铜螯合活性(IC50, 1245.3±83.1 μ mL)。HPLC分析进一步证实LCW具有酪氨酸酶抑制剂的作用。分子对接研究表明,LCW可以通过Cu400和Cu401位点以及其他酪氨酸酶活性位点与酪氨酸酶蛋白结合。此外,LCW通过抑制酪氨酸酶活性,对小鼠黑色素瘤细胞系(B16-F10细胞)的黑色素生成有有效的抑制作用。酶动力学结果表明,LCW对酪氨酸酶具有混合型抑制作用。这些结果表明,紫丁香汤对酪氨酸酶的抑制作用和黑色素的产生具有很大的潜力,提示紫丁香汤可能在皮肤保健方面有一定的应用价值。
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Tyrosinase inhibition and enzyme kinetics of red rice bran protein peptides: Mechanism, identification, in silico exploration, and experimental validation
Red rice (Oryza sativa L.) was recorded to have anti-melanogenic activity, but its active compounds were unknown. This study was intended to evaluate the tyrosinase inhibitory capacity of rice bran protein (RRBP) hydrolysates and obtain a novel tyrosinase-inhibitory peptide. RRBP was extracted with 0.2% alkali solution and hydrolyzed with alcalase (RRBP-A), pancreatin (RRBP-P), neutral (RRBP-N) and papain (RRBP-M), respectively. The results demonstrated that RRBP-A hydrolysate showed highest DPPH and ABTS radical scavenging abilities, FRAP value, tyrosinase-inhibitory effect and copper chelating activity. A total of 449 peptides were identified from RRBP-A by LC-MS/MS analysis. After a multi-step virtual screening process, Trp-Phe-Gly (WFG), Trp-Trp-Ala (WWA), Leu-Cys-Trp (LCW), Phe-Leu-Pro (FLP) and Tyr-Phe-Pro (YFP) were screened from RRBP-A. Compared with other peptides, LCW had higher DPPH (IC50, 109.5 ± 6.36 μg/mL), ABTS radical scavenging ability (IC50, 28 ± 1.41 μg/mL), FRAP value (349.07 ± 6.51 μmol/L), tyrosinase-inhibitory activity (IC50, 153.5 ± 4.95 μg/mL), and copper chelating activity (IC50, 1245.3 ± 83.1 μg/mL). HPLC analysis further confirmed that LCW acted as tyrosinase inhibitor. Molecular docking studies showed that LCW could bind to tyrosinase protein via both Cu400 and Cu401 sites, and other tyrosinase active sites. Additionally, LCW had an effective inhibitory effect on melanin production in mouse melanoma cell line (B16-F10 cells) by suppressing tyrosinase activity. The enzyme kinetic results exhibited that LCW had a mixed-type inhibition of tyrosinase. These results demonstrated that LCW had great potential on tyrosinase inhibitory effect and melanin production, indicating that LCW might be served in skin health care.
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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