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author：

Feng, J. (Feng, J..) [1] | Ma, Y.-L. (Ma, Y.-L..) [2] | Sun, P. (Sun, P..) [3] | Thakur, K. (Thakur, K..) [4] | Wang, S. (Wang, S..) [5] | Zhang, J.-G. (Zhang, J.-G..) [6] | Wei, Z.-J. (Wei, Z.-J..) [7]

Indexed by：

Scopus

Abstract：

Enzymatically　derived　peptides　from　different　proteins　have　displayed　the　potential　to　provide　health　benefits.　Present　research　aims　to　obtain　the　functional　peptides　and　improve　the　economic　value　of　camellia　seed　cake　via　enzymatic　hydrolysis.　Camellia　seed　cake　protein　hydrolysates　(CSCPH)　prepared　with　alcalase　demonstrated　higher　α-glucosidase　inhibitory　activity.　After　ultrafiltration,　the　α-glucosidase　inhibitory　activity　of　different　components　was　compared.　The　component　(CSCPH-IV)　with　the　highest　activity　was　selected　for　further　separation　and　purification.　The　peptides　were　purified　using　reverse-phase　high-performance　liquid　chromatography　(RP-HPLC)　twice　and　identified　as　GHSLESIK,　GLTSLDRYK　and　SPGYYDGR　by　liquid　chromatography-tandem　mass　spectrometry　(LC-MS/MS).　Subsequently,　the　preliminarily　inhibitory　effect　of　these　peptides　on　α-glucosidase　activity　was　demonstrated　by　the　molecular　docking　model.　These　results　showed　that　three　novel　peptides　isolated　from　the　hydrolysates　of　camellia　seed　cake　have　the　potential　to　be　used　as　anti-diabetic　compounds　for　the　development　of　functional　foods.　©　2020　Institute　of　Food　Science　and　Technology

Keyword：

Camellia seed cake; protein hydrolysate; purified peptides; α-Glucosidase inhibitory activity

Community：

  • [ 1 ] [Feng, J.]School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
  • [ 2 ] [Ma, Y.-L.]School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
  • [ 3 ] [Sun, P.]School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
  • [ 4 ] [Thakur, K.]School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
  • [ 5 ] [Wang, S.]College of Biological Science and Technology, Fuzhou University, Fuzhou, 350108, China
  • [ 6 ] [Zhang, J.-G.]School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
  • [ 7 ] [Wei, Z.-J.]School of Food Science and Biological Engineering, Hefei University of Technology, Hefei, 230009, China
  • [ 8 ] [Wei, Z.-J.]Biological Science and Engineering College, North Minzu University, Yinchuan, 750021, China

Reprint 's Address：

  • [Ma, Y.-L.]School of Food Science and Biological Engineering, Hefei University of TechnologyChina

Email：


yilong.ma@hfut.edu.cn
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Source ：

International Journal of Food Science and Technology

ISSN： 0950-5423

Year： 2020

2 . 6 0 0

JCR@2023

ESI HC Threshold：116

JCR Journal Grade：2

CAS Journal Grade：3

Cited Count：

WoS CC Cited Count：

SCOPUS Cited Count： 26

ESI Highly Cited Papers on the List： 0 Unfold All

WanFang Cited Count：

Chinese Cited Count：

30 Days PV： 1

Affiliated Colleges：

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