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    Home > Food News > Food Articles > Jiangnan University Brewing Microbiology and Applied Enzymology Research Laboratory has made important progress in the research of distillers grains biologically active peptides

    Jiangnan University Brewing Microbiology and Applied Enzymology Research Laboratory has made important progress in the research of distillers grains biologically active peptides

    • Last Update: 2021-03-30
    • Source: Internet
    • Author: User
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    Editor in charge: Food Science

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    original title:

    Recently, Jiangnan University's Laboratory of Brewing Microbiology and Applied Enzymes has made important progress in the research of distillers grains biologically active peptides.
    The research result is “Identification of water-soluble peptides in distilled spent grain and its angiotensin converting enzyme (ACE) inhibitory activity based on UPLC -Q-TOF-MS and proteomics analysis" was officially published in
    Food Chemistry (IF =6.
    306).
    Researcher Fan Wenlai is the corresponding author of the paper, and Wei Dong, a 2017 master student, is the first author of the paper.


    As a cardiovascular and cerebrovascular disease, hypertension is currently a global public health problem.
    ACE inhibitors with antihypertensive effects are currently widely used clinically.
    The food-derived and natural ACE inhibitor peptides have attracted more and more attention from scientists due to their low side effects and other characteristics.
    As the biggest by-product of the liquor industry, liquor lees contain a lot of high value-added substances.
    Theoretically, due to the abundant protein in the brewing raw materials and the enzymatic hydrolysis and microbial degradation during the brewing process, more difficult-to-volatile peptides will remain in the distilled grains.
    Because the composition of the liquor lees extract is very complex and the identification of peptides with low mass spectrometry signal is extremely difficult, so far there is no report on the study of free ACE inhibitory peptides in liquor lees.

    In this study, based on UPLC-Q-TOF-MS, a parallel identification strategy was successfully used to characterize the water-soluble ACE inhibitory peptides with high and low mass response signals in distillers grains.
    Based on the manual de novo analysis of MS collection and original data, four ACE inhibitory peptides were successfully discovered; 18 ACE inhibitory peptides were identified by proteomics methods.
    The concentration of these peptides in liquor grains ranged from 0.
    53-92.
    14 μg/g.
    Among them, Pro-Arg with higher IC50 value and ACE is competitive inhibition; the molecular docking results show that the interaction between Pro-Arg and ACE is mainly through the residues Asp415, Glu383, Glu384, Lys511, Tyr520 near the active site It forms a hydrogen bond with Gln281, and the bond length ranges from 1.
    7 to 2.
    6 Å.
    This study shows that this method can screen out ACE inhibitory peptides with a large concentration range from complex matrices such as distillers grains.
    The method established in this study provides a comprehensive characterization of complex peptide mixtures and can be extended to any type of food matrix containing biologically active peptides.
    The above-mentioned research work was funded by the national key research and development project "Key technology research and equipment development for traditional brewed food manufacturing" (2016YFD0400500).
    Link to the paper: org/10.
    1016/j.
    foodchem.
    2021.
    129521">https://doi.
    org/10.
    1016/j.
    foodchem.
    2021.
    129521

    Corresponding author profile

    Researcher Fan Wenlai

    Fan Wenlai, male, researcher at Jiangnan University, founder of modern flavor chemistry for beverages and wine, Baidu H index 43, G index 65, main winner of the second prize of National Invention, visiting scholar at Oregon State University in the United States, senior member of the Chinese Chemical Society, China Permanent member of the Society of Microbiology, member of the American Chemical Society (ACS), member of the National Winemaking Standardization Committee, vice president of China Winery Raw Materials and Quality and Safety Research Institute, former deputy chief engineer of Jiangsu Yanghe Winery Co.
    , Ltd.

    Long-term commitment to winemaking engineering, wine flavor chemistry, beverage and wine quality and safety, high-value utilization of by-products, etc.
    , published more than 200 various papers, including in internationally renowned magazines such as Compr.
    Rev.
    Food Sci.
    Safe (food Science and Food Safety Review), JAFC (American Agrochemical), Food Chem.
    (European Food Chemistry), etc.
    have published more than 50 SCI papers, with more than 300 single citations (Google Scholar), and published 3 Chinese monographs ("Alcohol Editor-in-Chief of Flavor Chemistry, Deputy Editor-in-Chief of Ecological Fermentation and Intelligent Brewing of Liquor, Deputy Editor-in-Chief of Liquor Tasting and Blending), 2 textbooks of the Thirteenth Five-Year Plan (Editor-in-Chief of Flavor Chemistry of Alcohol, Deputy Editor-in-Chief of Wine Analysis and Testing) , 1 translation ("Analysis of Flavor, Aroma and Odor").

    In recent years, he has presided over or participated in the completion of 7 major national special projects in the 13th Five-Year Plan, the National 863 Plan, the National Natural Science Foundation/Key Fund, and the Eleventh/Twelfth Five-Year National Science and Technology Support Plan; nearly 30 authorized invention patents, 30 One scientific research achievement was identified as reaching “international advanced” or “leading level”; one scientific research achievement won the second prize of national technological invention, one achievement won the national commercial science and technology progress special prize, and four scientific research achievements won the provincial and ministerial scientific and technological progress one Second and third prizes at provincial and ministerial level for many achievements.


    The article "Rheological properties of pea protein isolate-amylose/amylopectin mixtures and the application in the high-moisture extruded meat substitutes" was published in Food Hydrocolloids .


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    Editor: Yuan Yue; Editor in charge: Zhang Ruimei

    (This article is reprinted by "Food Science Net", and the article comes from the Laboratory of Brewing Microbiology and Applied Enzymes, Jiangnan University.
    The copyright belongs to the original author.
    If there is any infringement, please contact us to delete it.
    )

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