Valenzuela Zamudio, F, Hidalgo-Figueroa, SN, Ortíz Andrade, RR et al. (2 more authors) (2022) Identification of antidiabetic peptides derived from in silico hydrolysis of three ancient grains: Amaranth, Quinoa and Chia. Food Chemistry, 394. 133479. ISSN 0308-8146
Abstract
The antidiabetic potential of bioactive peptides derived from simulated gastrointestinal digestion (SGID) of proteins present in amaranth quinoa and chia was evaluated using their bioactivity profile and theoretical interaction with DPP-IV and α-glucosidases. In silico SGID generated 52 different fragments with in vitro antidiabetic activity where fragments PW, PF, PPG, PM, SW, IW, SF, PP, PPL, PG, PY, VW and PL scored highly in bioactivity probability, with molecular weights ranging from 172.2 to 325.44 Da; positive bulkiness index and hydrophobicity (except PP and PY) and no toxic properties. Fragments IW and PW presented the lowest free energy values for enzymes DPP-IV, maltase-glucoamylase, pancreatic α-amylase and sucrase-isomaltase (-8.2, −7.5, −7.7 and −7.5 kcal/mol; and −7.8, −7.4, −8.2, −7.4 kcal/mol respectively) We can conclude that proteins from amaranth, quinoa and chia may be a good source of antidiabetic BP and may exert antidiabetic activity through the release of BP after digestion.
Metadata
Item Type: | Article |
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Authors/Creators: |
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Keywords: | Bioactive peptides; In silico analysis; Ancient grains; DPP-IV; α-Glucosidase |
Dates: |
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Institution: | The University of Leeds |
Academic Units: | The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds) |
Depositing User: | Symplectic Publications |
Date Deposited: | 13 Jul 2022 13:53 |
Last Modified: | 27 Jul 2022 09:04 |
Status: | Published |
Publisher: | Elsevier |
Identification Number: | 10.1016/j.foodchem.2022.133479 |
Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:188898 |