Experimental and computational studies on the mechanism of the β-lactoglobulin-derived peptide inhibiting the antigenicity of β-lactoglobulin.

Antigenicity Molecular docking Molecular dynamics simulations Simulated enzyme digestion β-Lactoglobulin

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Nov 2022
Historique:
received: 14 07 2021
revised: 11 05 2022
accepted: 26 05 2022
pubmed: 7 6 2022
medline: 25 6 2022
entrez: 6 6 2022
Statut: ppublish

Résumé

In this study, through a combined simulated enzymolysis-molecular docking-molecular simulation-activity determination-action mechanism strategy, we screened a β-LG-derived peptide (VAGTWYSL) to inhibit the antigenicity of β-LG and explored its mechanism of action. Our results indicate that the inhibitory effect of the peptide on the antigenicity of β-LG is affected by different experimental conditions, including pH, reaction time and concentration. Three factors may contribute to the reduced allergenicity of β-LG. First, there must be sufficient forces between the peptide and β-LG, as a result, hydrophobic forces and hydrogen bonds are the main forces to maintain the structural stability of the complex. Second, the binding of the peptide changes the secondary structure of β-LG, especially with an increase in α-helices and a decrease in β-turns. Third, the peptide binds to the hydrophobic region of β-LG, involving the antigenic epitope region Val41-Lys60, which may reduce the antigenicity.

Identifiants

pubmed: 35661607
pii: S0308-8146(22)01295-X
doi: 10.1016/j.foodchem.2022.133333
pii:
doi:

Substances chimiques

Allergens 0
Lactoglobulins 0
Peptides 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

133333

Informations de copyright

Copyright © 2022 Elsevier Ltd. All rights reserved.

Auteurs

Lang Chen (L)

Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.

Han Yang (H)

Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.

Linna Jiao (L)

Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.

Pei Pu (P)

Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.

Xin Zheng (X)

Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China.

Guizhao Liang (G)

Key Laboratory of Biorheological Science and Technology, Ministry of Education, Bioengineering College, Chongqing University, Chongqing 400044, China. Electronic address: gzliang@cqu.edu.cn.

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Classifications MeSH