Effects of walnut seed coat polyphenols on walnut protein hydrolysates: Structural alterations, hydrolysis efficiency, and acetylcholinesterase inhibitory capacity
文献类型： 外文期刊
作者： Su, Guowan 1 ; Chen, Jieqiong 1 ; Huang, Lin 1 ; Zhao, Mouming 1 ; Huang, Qingrong 3 ; Zhang, Jianan 1 ; Zeng, Xi 5 ; Zhang, Yehui 2 ; Deng, Liuxin 1 ; Zhao, Tiantian 2 ;
作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China
2.Guangdong Acad Agr Sci, Sericulture & Agri Food Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Agr & Rural, Guangzhou 510610, Peoples R China
3.Rutgers State Univ, Dept Food Sci, New Brunswick, NJ 08901 USA
4.Chem & Chem Engn Guangdong Lab, Chaozhou Branch, Chaozhou, Peoples R China
5.Guangzhou Inst Food Control, Guangzhou 511400, Peoples R China
关键词： Walnut hydrolysates; Seed coat polyphenols; Structural alterations; Hydrolysis efficiency; AChE inhibition; Synergistic effects
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 437 卷
页码：
收录情况： SCI
摘要： The walnut meal is rich in nutrients such as protein from the kernel and polyphenolic compounds from the seed coat. However, the influences of seed coat polyphenols on walnut protein (WP) hydrolysis remained unclear. In this study, our findings indicated that polyphenols induced alterations in the secondary structure and amino acid composition of WP. These changes resulted in both a hindrance of hydrolysis and an enhancement of acetyl-cholinesterase (AChE) inhibition. Furthermore, four peptides of 119 identified peptides (LR, SF, FQ, and FR) were synthesized based on higher predicted bioactivity and Vina scores in silico. Among them, FQ showed interaction with amino acid residues in AChE through the formation of four pi-pi stacking bonds and two hydrogen bonds, resulting in the highest AChE inhibitory capacity. The combination index showed that chlorogenic acid derived from the seed coat and FQ at the molar ratio of 1:4 exhibited synergistic effects of AChE inhibition.
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