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Publishing Language: Chinese | Open Access

Screening and Functional Validation of Walnut-Derived Bioactive Peptides for Relieving Constipation

Wei WANG1 Ting HUANG1Zehui LI2Qianqian WANG1 ( )Weihong MIN1 ( )
College of Food and Health, Zhejiang A&F University, Hangzhou 311300, China
College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China
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Abstract

Peptide identification, molecular docking, and a zebrafish model of constipation were used to screen for peptides with laxative activity from an enzymatic hydrolysate of walnut meal. The most promising peptide, FGGDSTHPFN (FN-10), was further evaluated in a mouse model of constipation, and its physicochemical stability was characterized. The results revealed that 10 bioactive peptides with potential laxative effects were obtained, with FN-10 being the most effective among them. After administering FN-10 to constipated mice, we found that compared with the model group, the time to first black stool excretion of mice was significantly shortened by (46.93 ± 3.40)% and (34.65 ± 6.05)% (P < 0.05) in the low-dose (5 mg/kg mb) and high-dose (30 mg/kg mb) FN-10 groups, respectively. The number of fecal pellets at 5 h increased significantly by (102.78 ± 14.09)% and (43.98 ± 11.16)% (P < 0.05), respectively. The wet mass of feces increased significantly by (105.89 ± 14.23)% and (42.39 ± 15.12)% (P < 0.05), respectively, and the dry mass by (149.03 ± 23.00)% and (55.41 ± 17.22)% (P < 0.05), respectively. Additionally, FN-10 exhibited excellent physicochemical stability. Walnut peptide FN-10 is a natural bioactive peptide with laxative effects. This study provides a theoretical foundation for developing functional peptide products to alleviate constipation.

CLC number: TS201.4 Document code: A Article ID: 1002-6630(2026)10-0190-11

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Food Science
Pages 190-200

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Cite this article:
WANG W, HUANG T, LI Z, et al. Screening and Functional Validation of Walnut-Derived Bioactive Peptides for Relieving Constipation. Food Science, 2026, 47(10): 190-200. https://doi.org/10.7506/spkx1002-6630-20251117-121

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Received: 17 November 2025
Published: 25 May 2026
© Beijing Academy of Food Sciences 2026.

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