Quantitative structure-activity relationship modelling of ACE-inhibitory peptides derived from milk proteins

被引:1
|
作者
Are Hugo Pripp
Tomas Isaksson
Leszek Stepaniak
Terje Sørhaug
机构
[1] Agricultural University of Norway,Department of Chemistry, Biotechnology and Food Science
来源
关键词
QSAR; ACE-inhibition; Peptides; Milk proteins;
D O I
暂无
中图分类号
学科分类号
摘要
Quantitative structure-activity relationship (QSAR) modelling was performed on peptides derived from milk proteins that inhibit angiotensin-I-converting enzyme (ACE). Physico-chemical descriptors expressed hydrophobicity, size and charge of side chains of the two most external amino acids in N- or C-terminal position. Models were estimated with partial least squares regression and validated with full cross-validation. A relationship (R=0.73, p<0.001) was found between hydrophobicity and positively charged amino acid in C-terminal position, size of amino acid next to C-terminal position and ACE-inhibition of peptides up to six amino acids in length. When longer peptides were included the relationship between C-terminal structure and activity decreased, reflecting the likely influence by steric effects. No relationship between N-terminal structure and inhibition activity was found. These biochemical interpretations were supported by findings from QSAR-modelling using so-called z-scales developed by Jonsson et al. (1989, Quant. Struct.-Act Relat. 8, 204–209) for amino acids.
引用
收藏
页码:579 / 583
页数:4
相关论文
共 50 条
  • [21] Effect of ACE-inhibitory peptides obtained from enterococcus fermented milk in hypertensive rats
    Aleixandre, A.
    Miguel, M.
    Recio, I.
    Ramos, M.
    Delgado, M. A.
    JOURNAL OF HYPERTENSION, 2006, 24 : S391 - S391
  • [22] Quantitative structure-activity relationship of prolyl oligopeptidase inhibitory peptides derived from β-casein using simple amino acid descriptors
    Pripp, AH
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2006, 54 (01) : 224 - 228
  • [23] ACE-inhibitory activity and ACE-inhibiting peptides in different cheese varieties
    Sieber, Robert
    Buetikofer, Ueli
    Egger, Charlotte
    Portmann, Reto
    Walther, Barbara
    Wechsler, Daniel
    DAIRY SCIENCE & TECHNOLOGY, 2010, 90 (01) : 47 - 73
  • [24] The Structure-Activity Relationship of the Antioxidant Peptides from Natural Proteins
    Zou, Tang-Bin
    He, Tai-Ping
    Li, Hua-Bin
    Tang, Huan-Wen
    Xia, En-Qin
    MOLECULES, 2016, 21 (01)
  • [25] The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity
    Barbara Kerkaert
    Frédéric Mestdagh
    Tatiana Cucu
    Kshitij Shrestha
    John Van Camp
    Bruno De Meulenaer
    Amino Acids, 2012, 43 : 951 - 962
  • [26] The impact of photo-induced molecular changes of dairy proteins on their ACE-inhibitory peptides and activity
    Kerkaert, Barbara
    Mestdagh, Frederic
    Cucu, Tatiana
    Shrestha, Kshitij
    Van Camp, John
    De Meulenaer, Bruno
    AMINO ACIDS, 2012, 43 (02) : 951 - 962
  • [27] STRUCTURE-ACTIVITY ANALYSIS OF PEPTIDES WITH AN ACE INHIBITORY ACTIVITY BY USE OF IN SILICO METHODS
    Iwaniak, A.
    Darewicz, M.
    Minkiewicz, P.
    JOURNAL OF PEPTIDE SCIENCE, 2014, 20 : S292 - S293
  • [28] Preparation of ACE Inhibitory Peptide of Hemp Seed Protein Based on Quantitative Structure-Activity Relationship
    Liu M.
    Liu C.
    Liu B.
    Yin Y.
    Zhang H.
    Zhang Y.
    Dong Y.
    Journal of Chinese Institute of Food Science and Technology, 2023, 23 (12) : 143 - 152
  • [29] Production of goat milk protein hydrolysate enriched in ACE-inhibitory peptides by ultrafiltration
    Espejo-Carpio, Francisco Javier
    Perez-Galvez, Raul
    Almecija, Maria del Carmen
    Guadix, Antonio
    Guadix, Emilia M.
    JOURNAL OF DAIRY RESEARCH, 2014, 81 (04) : 385 - 393
  • [30] Advancement and prospects of production, transport, functional activity and structure-activity relationship of food-derived angiotensin converting enzyme (ACE) inhibitory peptides
    Xiang, Lu
    Qiu, Zhichang
    Zhao, Renjie
    Zheng, Zhenjia
    Qiao, Xuguang
    CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2023, 63 (10) : 1437 - 1463