Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish(Chouguiyu)  

作　　者：Daqiao Yang Chunsheng Li Laihao Li Xianqing Yang Shengjun Chen Yanyan Wu Yang Feng 

机构地区：[1]Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,National R&D Center for Aquatic Product Processing,South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou 510300,China [2]Co-Innovation Center of Jiangsu Marine Bio-industry Technology,Jiangsu Ocean University,Lianyungang 222005,China [3]College of Food Science and Engineering,Ocean University of China,Qingdao 266003,China [4]Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China

出　　处：《Food Science and Human Wellness》2023年第6期2408-2416,共9页食品科学与人类健康（英文）

基　　金：financially supported by the National Key R&D Program of China(2019YFD0901903);the China Agriculture Research System of MOF and MARA(CARS-46,CARS-47);the Guangdong Basic and Applied Basic Research Foundation(2021A1515010872);the Young S&T Talent Training Program of Guangdong Provincial Association for S&T,China(SKXRC202210);the Pearl River S&T Nova Program of Guangzhou(201906010081);the Central Public-interest Scientific Institution Basal Research Fund,CAFS(2020TD69).

摘　　要：Fermented foods are a potential source to produce novel dipeptidyl peptidase-IV inhibitory peptides(D4IPs).In this study,the fermented mandarin fish(Chouguiyu)was used to screen D4IPs and their formation mechanism was studied by metagenomics and peptidomics.A total of 400 D4IPs with DPP-IV inhibition structure and high hydrophobicity were identified.The correlation network map showed that Lactococcus,Bacillus,Lysobacter,Pelagivirga,Kocuria,Escherichia,Streptococcus,and Peptostreptococcus were significantly correlated with the most D4IPs.Four stable D4IPs,including KAGARALTDAETAT,GEKVDFDDIQK,VVDADEMYLKGK,and GQKDSYVGDEAQ were respectively from the precursor proteins parvalbumin,troponin,myosin,and actin,and were mainly formed by the hydrolysis of subtilisin(EC 3.4.21.62),aspartic proteinase(EC 3.4.23.1),thermolysin(EC 3.4.24.27),oligopeptidase B(EC 3.4.21.83),and proteinase P1(EC 3.4.21.96)from Bacillus,Kocuria,Lysobacter,Lactococcus,and Peptostreptococcus.The inhibition mainly resulted from the hydrogen bond and salt bridge between D4IPs and DPP-IV enzyme.This study provides important information on the proteases and related microbial strains to directionally prepare D4IPs in Chouguiyu.

关 键 词：Chouguiyu DPP-IV inhibitory peptide MICROORGANISM PROTEASE Correlation network 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]