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Research Article | Open Access

Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish (Chouguiyu)

Daqiao Yanga,b,c, Chunsheng Lia,b,d( ), Laihao Lia,b,d( ), Xianqing Yanga,b,d, Shengjun Chena,b,d, Yanyan Wua,b,d, Yang Fenga,b,d
Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R & D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China
Co-Innovation Center of Jiangsu Marine Bio-industry Technology, Jiangsu Ocean University, Lianyungang 222005, China
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Fermented foods are a potential source to produce novel dipeptidyl peptidase-IV inhibitory peptides (D4IPs). In this study, the fermented mandarin fish (Chouguiyu) was used to screen D4IPs and their formation mechanism was studied by metagenomics and peptidomics. A total of 400 D4IPs with DPP-IV inhibition structure and high hydrophobicity were identified. The correlation network map showed that Lactococcus, Bacillus, Lysobacter, Pelagivirga, Kocuria, Escherichia, Streptococcus, and Peptostreptococcus were significantly correlated with the most D4IPs. Four stable D4IPs, including KAGARALTDAETAT, GEKVDFDDIQK, VVDADEMYLKGK, and GQKDSYVGDEAQ were respectively from the precursor proteins parvalbumin, troponin, myosin, and actin, and were mainly formed by the hydrolysis of subtilisin (EC 3.4.21.62), aspartic proteinase (EC 3.4.23.1), thermolysin (EC 3.4.24.27), oligopeptidase B (EC 3.4.21.83), and proteinase P1 (EC 3.4.21.96) from Bacillus, Kocuria, Lysobacter, Lactococcus, and Peptostreptococcus. The inhibition mainly resulted from the hydrogen bond and salt bridge between D4IPs and DPP-IV enzyme. This study provides important information on the proteases and related microbial strains to directionally prepare D4IPs in Chouguiyu.

Keywords

ChouguiyuDPP-Ⅳ inhibitory peptideMicroorganismProteaseCorrelation network

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Food Science and Human Wellness
Volume 12 Issue 6,
November 2023
Pages 2408-2416
DOI: 10.1016/j.fshw.2023.03.008
Cite this article:
Yang D, Li C, Li L, et al. Novel insight into the formation and inhibition mechanism of dipeptidyl peptidase-Ⅳ inhibitory peptides from fermented mandarin fish (Chouguiyu). Food Science and Human Wellness, 2023, 12(6): 2408-2416. https://doi.org/10.1016/j.fshw.2023.03.008

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Received: 27 December 2021
Revised: 15 February 2022
Accepted: 15 April 2022
Published: 04 April 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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