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Publishing Language: Chinese | Open Access

Selection of Angiotensin I Converting Enzyme Inhibitory Peptides from Enzymatic Hydrolysate of Pinctada martensii Using Surface Plasmon Resonance

Xiaoyu XIA1,2 , Caixing WEN1, Wenhong CAO1,2, Xiaoming QIN1,2, Yujin LI3, Haisheng LIN1,2, Zhongqin CHEN1,2, Huina ZHENG1,2, Guoping ZHU1,2, Jialong GAO1,2 ( )
College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China
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Abstract

Surface plasmon resonance (SPR) technology was used to analyze the binding of the three ultrafiltration fractions of the protein hydrolysate of Pinctada martensii (PHPM) with angiotensin I converting enzyme (ACE) as a protein ligand. The amino acid sequences of the bound peptides were identified by mass spectrometry (MS) and those with strong inhibitory potential against ACE were selected and synthesized. The in vitro ACE inhibitory activity and inhibition type of the peptides were studied as well as their interaction with ACE. It was found that the ultrafiltration fraction with a molecular mass of 3000–5000 Da had a strong binding signal to ACE. Among the four synthesized ACE inhibitory peptides, SLPWPMKPMNLIE had the lowest 50% inhibitory concentration (IC50) value and bound to the hydrophobic pocket of the C domain in ACE through hydrogen bonding.

CLC number: TS254.4 Document code: A Article ID: 1002-6630(2025)07-0143-08

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Food Science
Pages 143-150

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Cite this article:
XIA X, WEN C, CAO W, et al. Selection of Angiotensin I Converting Enzyme Inhibitory Peptides from Enzymatic Hydrolysate of Pinctada martensii Using Surface Plasmon Resonance. Food Science, 2025, 46(7): 143-150. https://doi.org/10.7506/spkx1002-6630-20241008-016

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Received: 08 October 2024
Published: 15 April 2025
© Beijing Academy of Food Sciences 2025.

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