Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains
Lactobacillus strains fermentation of broccoli as a good source of bioactive peptides has not been fully elucidated. In this work, the peptide composition of broccoli fermented by L. plantarum A3 and L. rhamnosus ATCC7469 was analyzed by peptidomics to study the protein digestion patterns after ferm...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-01-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2022.1118900/full |
| _version_ | 1797955970556493824 |
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| author | Yao Li Xinchang Gao Daodong Pan Zhu Liu Chaogeng Xiao Yongzhao Xiong Lihui Du Zhendong Cai Wenjing Lu Yali Dang Xiuzhi Zhu |
| author_facet | Yao Li Xinchang Gao Daodong Pan Zhu Liu Chaogeng Xiao Yongzhao Xiong Lihui Du Zhendong Cai Wenjing Lu Yali Dang Xiuzhi Zhu |
| author_sort | Yao Li |
| collection | DOAJ |
| description | Lactobacillus strains fermentation of broccoli as a good source of bioactive peptides has not been fully elucidated. In this work, the peptide composition of broccoli fermented by L. plantarum A3 and L. rhamnosus ATCC7469 was analyzed by peptidomics to study the protein digestion patterns after fermentation by different strains. Results showed that water-soluble proteins such as rubisco were abundant sources of peptides, which triggered the sustained release of peptides as the main target of hydrolysis. In addition, 17 novel anti-inflammatory peptides were identified by virtual screening. Among them, SIWYGPDRP had the strongest ability to inhibit the release of NO from inflammatory cells at a concentration of 25 μM with an inhibition rate of 52.32 ± 1.48%. RFR and KASFAFAGL had the strongest inhibitory effects on the secretion of TNF-α and IL-6, respectively. At a concentration of 25 μM, the corresponding inhibition rates were 74.61 ± 1.68% and 29.84 ± 0.63%, respectively. Molecular docking results showed that 17 peptides formed hydrogen bonds and hydrophobic interactions with inducible nitric oxide synthase (iNOS). This study is conducive to the high-value utilization of broccoli and reduction of the antibiotic use. |
| first_indexed | 2024-04-10T23:42:38Z |
| format | Article |
| id | doaj.art-7065a114afa34b6db5f71f722d84e7ba |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-10T23:42:38Z |
| publishDate | 2023-01-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Nutrition |
| spelling | doaj.art-7065a114afa34b6db5f71f722d84e7ba2023-01-11T06:36:23ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-01-01910.3389/fnut.2022.11189001118900Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strainsYao Li0Xinchang Gao1Daodong Pan2Zhu Liu3Chaogeng Xiao4Yongzhao Xiong5Lihui Du6Zhendong Cai7Wenjing Lu8Yali Dang9Xiuzhi Zhu10State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, ChinaDepartment of Chemistry, Tsinghua University, Beijing, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, ChinaZhejiang Institute for Food and Drug Control, Hangzhou, Zhejiang, ChinaZhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, ChinaZhejiang Academy of Agricultural Sciences, Hangzhou, Zhejiang, ChinaState Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of AgroProducts, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, ChinaDepartment of Gynecology and Obstetrics, The Second Affiliated Hospital of Zhejiang Chinese Medical University, Hangzhou, Zhejiang, ChinaLactobacillus strains fermentation of broccoli as a good source of bioactive peptides has not been fully elucidated. In this work, the peptide composition of broccoli fermented by L. plantarum A3 and L. rhamnosus ATCC7469 was analyzed by peptidomics to study the protein digestion patterns after fermentation by different strains. Results showed that water-soluble proteins such as rubisco were abundant sources of peptides, which triggered the sustained release of peptides as the main target of hydrolysis. In addition, 17 novel anti-inflammatory peptides were identified by virtual screening. Among them, SIWYGPDRP had the strongest ability to inhibit the release of NO from inflammatory cells at a concentration of 25 μM with an inhibition rate of 52.32 ± 1.48%. RFR and KASFAFAGL had the strongest inhibitory effects on the secretion of TNF-α and IL-6, respectively. At a concentration of 25 μM, the corresponding inhibition rates were 74.61 ± 1.68% and 29.84 ± 0.63%, respectively. Molecular docking results showed that 17 peptides formed hydrogen bonds and hydrophobic interactions with inducible nitric oxide synthase (iNOS). This study is conducive to the high-value utilization of broccoli and reduction of the antibiotic use.https://www.frontiersin.org/articles/10.3389/fnut.2022.1118900/fullfermented broccolianti-inflammatory peptidespeptidomicsvirtual screeningLactobacillus |
| spellingShingle | Yao Li Xinchang Gao Daodong Pan Zhu Liu Chaogeng Xiao Yongzhao Xiong Lihui Du Zhendong Cai Wenjing Lu Yali Dang Xiuzhi Zhu Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains Frontiers in Nutrition fermented broccoli anti-inflammatory peptides peptidomics virtual screening Lactobacillus |
| title | Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains |
| title_full | Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains |
| title_fullStr | Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains |
| title_full_unstemmed | Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains |
| title_short | Identification and virtual screening of novel anti-inflammatory peptides from broccoli fermented by Lactobacillus strains |
| title_sort | identification and virtual screening of novel anti inflammatory peptides from broccoli fermented by lactobacillus strains |
| topic | fermented broccoli anti-inflammatory peptides peptidomics virtual screening Lactobacillus |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2022.1118900/full |
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