QSAR-aided in silico approach in evaluation of food proteins as precursors of ACE inhibitory peptides

Yuchen Gu, Kaustav Majumder, Jianping Wu

Research output: Contribution to journalArticle

67 Scopus citations

Abstract

An increasing prevalence of hypertension in the world implies the necessity of further study of antihypertensive peptides as an alternative means for hypertension management. The purpose of this study was to evaluate systematically the potential of major food proteins as precursors of ACE inhibitory peptides using QSAR-aided in silico approach, and thus to establish the rationale for choosing the appropriate substrate proteins in preparing ACE inhibitory peptides. In silico digestion of proteins from 15 common food commodities by thermolysin generated 5709 peptides ranging from 2 to 6 amino acid residues. Peptides were divided into three categories based on the potency of their predicted activities. Our results showed that meat proteins from pork, beef and chicken contain the largest number of potent peptides (IC50<10μM), followed by proteins from milk, egg, soybean and canola, whereas proteins from fish (with the exception of salmon) and cereals (oat and barley) contain the least number of potent peptides. This study demonstrated that proteins from livestock meat, milk, egg, soybean and canola are good sources of ACE inhibitory peptides.

Original languageEnglish (US)
Pages (from-to)2465-2474
Number of pages10
JournalFood Research International
Volume44
Issue number8
DOIs
StatePublished - Oct 2011

Keywords

  • ACE inhibitory peptide
  • Food proteins
  • In silico digestion
  • QSAR

ASJC Scopus subject areas

  • Food Science

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