In silico bioactivity analysis of peptide fractions derived from brewer's spent grain hydrolysates
Por:
Aguilar-Toalá J.E., Cruz-Narváez Y., Quintanar-Guerrero D., Liceaga A.M., Zambrano-Zaragoza M.L.
Publicada:
1 ene 2024
Ahead of Print:
1 mar 2024
Resumen:
Brewer's spent grain is an agro-industrial waste of barley malt from the manufacture of beer, which is rich in protein. Thus, this by-product of the beer industry could be utilised to obtain bioactive peptides through enzymatic hydrolysis. The present study aimed to evaluate potential bioactivities (anti-inflammatory, antidiabetic, antioxidant, antimicrobial) of peptide sequences identified in 5-kDa peptide fractions derived from brewer's spent grain hydrolysates. Two experimental hydrolysates (run 5 and run 21) were selected based on their higher degree of hydrolysis (>55%), which were subjected to peptide sequence identification and used for in silico analysis. A total of fifty peptide sequences were identified between both runs. In silico analysis identified seventeen and thirteen multifunctional peptides in runs 5 and 21, respectively, which showed between two and four potential bioactivities. Interestingly, one peptide sequence (DLPPER) showed four potential bioactivities and, according to the Docking analysis, showed better Vina scores towards the protein's targets DPP-IV (antidiabetic) and glucocorticoid receptor (anti-inflammatory). These results demonstrate that peptides from brewer's spent grain hydrolysates may contribute to improving human health by offering potential protection against some chronic-related diseases; however, further follow-up in vitro and in vivo studies are needed to evaluate its actual capability. © 2024 The Authors. International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food, Science and Technology (IFSTTF).
Filiaciones:
Aguilar-Toalá J.E.:
Departamento de Ciencias de la Alimentación, División de Ciencias Biológicas y de la Salud, Universidad Autónoma Metropolitana Unidad Lerma, Av. de las Garzas 10. Col. El Panteón, Lerma de Villada, 52005, Mexico
Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, FES-Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli, 54714, Mexico
Cruz-Narváez Y.:
Laboratorio de Posgrado e Investigación de Operaciones Unitarias, Escuela Superior de Ingeniería Química e Industrias Extractivas, Instituto Politécnico Nacional, Ciudad de México, 07738, Mexico
Quintanar-Guerrero D.:
Laboratorio de Posgrado en Tecnología Farmacéutica, FES-Cuautitlán, Universidad Nacional Autónoma de México, Av. 1o de mayo s/n, Cuautitlán Izcalli, 54714, Mexico
Liceaga A.M.:
Protein Chemistry and Bioactive Peptides Laboratory, Department of Food Science, Purdue University, 745 Agriculture Mall Dr, West Lafayette, 47907, IN, United States
Zambrano-Zaragoza M.L.:
Laboratorio de Procesos de Transformación y Tecnologías Emergentes de Alimentos, FES-Cuautitlán, Universidad Nacional Autónoma de México, Cuautitlán Izcalli, 54714, Mexico
hybrid, All Open Access; Hybrid Gold Open Access
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