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
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
133333Informations de copyright
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