鳄鱼头抗炎肽的增值:硅筛选和细胞验证

IF 8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Research International Pub Date : 2025-04-19 DOI:10.1016/j.foodres.2025.116457
Yongyong Hu , Wenhao Ma , Ge Xu , Wenzhu Zhao , Zhipeng Yu
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引用次数: 0

摘要

在这项研究中,利用计算机辅助技术和体外细胞实验,从鳄鱼头的水解物中鉴定出两种新的抗炎肽。通过分子对接和分子动力学模拟,阐明了它们的相互作用机制。通过LC-MS/MS共鉴定了67个多肽,其中AKLDLEEVIK和DFLDLPSIER成为抗炎活性的有希望的候选者。体外细胞实验结果表明,这些肽显著抑制lps刺激的巨噬细胞过度活化,导致一氧化氮(NO)和促炎细胞因子,即TNF-α、IL-1β和IL-6的释放减少。分子动力学(MD)模拟和对接分析表明,AKLDLEEVIK和DFLDLPSIER对TLR4-MD2复合物具有高亲和力,相互作用稳定且紧密。关键残基Arg90、Ser118、Cys133和Arg264被鉴定为肽与TLR4-MD2识别和相互作用的关键。本研究为鳄鱼头抗炎功能食品的开发提供了理论基础。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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Valorization of crocodile head for anti-inflammatory peptides: In silico screening and cellular validation
In this study, two novel anti-inflammatory peptides were identified from the hydrolysates of crocodile heads using computer-assisted techniques and in vitro cellular experiments. Their interaction mechanisms were elucidated through molecular docking and molecular dynamics simulations. A total of 67 peptides were identified via LC-MS/MS, with AKLDLEEVIK and DFLDLPSIER emerging as promising candidates for anti-inflammatory activity. Results of in vitro cellular experiments demonstrated that these peptides significantly inhibited LPS-stimulated macrophage hyperactivation, resulting in reduced release of nitric oxide (NO) and pro-inflammatory cytokines, i.e., TNF-α, IL-1β, and IL-6. Molecular dynamics (MD) simulations and docking analyses revealed that AKLDLEEVIK and DFLDLPSIER displayed high affinity for the TLR4-MD2 complex, with stable and tight interactions. Key residues Arg90, Ser118, Cys133, and Arg264 were identified as critical for the recognition and interaction between the peptides and TLR4-MD2. This study provides a theoretical foundation for the development of anti-inflammatory functional foods derived from crocodile heads.
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来源期刊
Food Research International
Food Research International 工程技术-食品科技
CiteScore
12.50
自引率
7.40%
发文量
1183
审稿时长
79 days
期刊介绍: Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.
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