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FOOD SCIENCE AND BIOTECHNOLOGY · 2023 · IF 2.9

Enrichment of linoleic acid from yellow horn seed oil through low temperature crystallization followed by urea complexation method and hypoglycemic activities

Yang Kang,Tang Ying,Xue Huayu,Ji Xiaoyue,Cao Fuliang,Li Shouke,Xu Li

Yellow horn ( Xanthoceras sorbifolia Bunge) contained abundant linoleic acid (LA), accounting for about 44% of its lipid. Here, LA was enriched by low temperature crystallization followed by urea complexation, and the optimal enrichment conditions were optimized with response surface methods (3:1 ratio of EtOH/FFA, crystallization at − 25 °C for 24.5 h; 2:1 ratio of urea/FFA 1 , 6.6:1 ratio of EtOH/urea, crystallization at − 10 °C for 22.4 h). Under these conditions, the final LA content and recovery were 97.10% and 62.09%, respectively. In vitro hypoglycemic studies suggested that the LA extract with stronger inhibition on α-glucosidase and lower one on α-amylase than acarbose exhibited a positive control for carbohydrate digestion with lower adverse effects. The enzyme kinetics and Lineweaver–Burk plots analyses revealed a reversible competitive inhibition on α-amylase and α-glucosidase. The findings of this research provided insights for the development of the LA extract as the functional component of health food.

CAS / MDL: 57-13-6
研究领域: 食品科学 · 生物化学 · 药理学
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JOURNAL OF FOOD SCIENCE · 2021 ·Vol. 86 ·期 6 ·2457-2467 · IF 3.167

Purification and characterization of a novel angiotensin I-converting enzyme-inhibitory peptide derived from Alaska pollack skins

Guilan Yang,Song Qin,Wenjun Li

Hydrolysates containing angiotensin I-converting enzyme (ACE)-inhibitory peptide were prepared from protein of Alaska pollack skins using alcalase and trypsin. The protein hydrolysate was separated by ultrafiltration, Sephadex G-25 gel filtration chromatography and reversed phase high-performance liquid chromatography (HPLC), from which a novel purified peptide was obtained. Both random coil structure and β-sheet in the purified peptide were revealed in Fourier transform infrared spectrum. The amino sequence of the purified peptide was identified as GPLGVP, VLYPVK, VFLENVLR, and FEEF by HPLC-Q-TOF-MS (HPLC-quadrupole time-of-flight mass spectrometry). The peptide GPLGVP whose molecular weight was 538.31 Da showed the highest ACE inhibitory activity (IC 50 = 105.8 µM). The purified peptide featured a noncompetitive inhibition kinetic mechanism was shown in the Lineweaver–Burk plots and was susceptible to enzymes as indicated in the studies on stability of gastrointestinal proteases. Moreover, the peptide GPLGVP can combine ACE catalytic pocket through hydrogen bonds and other forces with high binding power as disclosed in molecular docking simulation, which provides the inhibitory effect of GPLGVP on ACE.

CAS / MDL: 76-05-1
研究领域: 生物化学 · 药理学 · 蛋白质化学 · 食品科学 · 分子生物学
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