Statistical modeling of in vitro pepsin specificity.
Charge
Cleavage specificity
Hydrophobicity
Pepsinolysis
Prediction model
Structure
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Nov 2021
15 Nov 2021
Historique:
received:
04
02
2021
revised:
13
04
2021
accepted:
11
05
2021
pubmed:
6
6
2021
medline:
17
7
2021
entrez:
5
6
2021
Statut:
ppublish
Résumé
The specificity of pepsin, the major protease of gastric digestion, has been previously investigated, but only regarding the primary sequence of the protein substrates. The present study aimed to consider in addition physicochemical and structural characteristics, at the molecular and sub-molecular scales. For six different proteins submitted to in vitro gastric digestion, the peptide bonds cleaved were determined from the peptides released and identified by LC-MS/MS. An original statistical approach, based on propensity scores calculated for each amino acid residue on both sides of the peptide bonds, concluded that preferential cleavage occurred after Leu and Phe, and before Ile. Moreover, reliable statistical models developed for predicting peptide bond cleavage, highlighted the predominant role of the amino acid residues at the N-terminal side of the peptide bonds, up to the seventh position (P7 and P7'). The significant influence of hydrophobicity, charge and structural constraints around the peptide bonds was also evidenced.
Identifiants
pubmed: 34090041
pii: S0308-8146(21)01104-3
doi: 10.1016/j.foodchem.2021.130098
pii:
doi:
Substances chimiques
Amino Acids
0
Peptides
0
Proteins
0
Endopeptidases
EC 3.4.-
Pepsin A
EC 3.4.23.1
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
130098Informations de copyright
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