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Publishing Language: Chinese | Open Access

Screening, Identification and Mechanism of Action of Cod-Derived Soluble Epoxide Hydrolase Inhibitory Peptides Based on Pharmacophore Model

Pan LIU1 , Maolin TU2, Hanxiong LIU1, Shuzhen CHENG1 ( ), Xianbing XU1, Ming DU1
National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China
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Abstract

The physiological inhibitors of soluble epoxide hydrolase (sEH) have significant efficacy in the treatment of hypertension, inflammation, cardiovascular disease and diabetes. In this study, a Hypogen pharmacophore was developed using Atlantic cod peptide and was used to screen for bioactive peptides with tryptophan and sEH inhibitory activity by molecular docking. Bioactive peptide sequences were prepared by solid-phase synthesis, and their in vitro sEH inhibitory activity was determined by high performance liquid chromatography (HPLC). The results showed that the tetrapeptide (PLLW) selected by the optimal pharmacophore model had the best Fit value (9.053) and LibDock score (147.807), and its half-maximal inhibitory concentration (IC50) was 506.66 μmol/L. The molecular docking results showed that PLLW competed with physiological substrates to bind to the active site of sEH through hydrogen bonding and hydrophobic interactions. This study provides a new idea for the screening and mechanistic study of sEH inhibitors in foodborne mixed systems, and also provides a suitable model for the development of sEH inhibitor products.

CLC number: TS201.4 Document code: A Article ID: 1002-6630(2023)06-0220-07

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Food Science
Pages 220-226

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Cite this article:
LIU P, TU M, LIU H, et al. Screening, Identification and Mechanism of Action of Cod-Derived Soluble Epoxide Hydrolase Inhibitory Peptides Based on Pharmacophore Model. Food Science, 2023, 44(6): 220-226. https://doi.org/10.7506/spkx1002-6630-20220517-222

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Received: 17 May 2022
Published: 25 March 2023
© Beijing Academy of Food Sciences 2023.

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