Czech J. Food Sci., 2016, 34(2):111-117 | DOI: 10.17221/300/2015-CJFS

Carp proteins as a source of bioactive peptides - an in silico approachFood Chemistry and Safety

Małgorzata Darewicz, Justyna Borawska, Monika Pliszka
Department of Food Biochemistry, Faculty of Food Science, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland

In silico prediction methods and tools were used to determine whether bioactive peptides are hidden in the amino acid sequences of carp (Cyprinus carpio) proteins and whether they can be released after gastric, duodenal, and gastro-duodenal in silico digestion. Fragments with 15 types of biological activity in intact proteins and, after gastrointestinal digestion, with 11 types of activity were identified. Angiotensin I-converting enzyme inhibitory (ACEi) and antioxidant peptides were the most predominant fragments of proteins in the group of intact proteins and in silico digests. After in silico digestion the highest number of sequences with ACEi activity (108) and antioxidant activity (13) was released after gastro-duodenal digestion of the myosin heavy chain.

Keywords: biological activity; bioinformatics; BIOPEP; fish; databases; proteolysis

Published: April 30, 2016  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Darewicz M, Borawska J, Pliszka M. Carp proteins as a source of bioactive peptides - an in silico approach. Czech J. Food Sci. 2016;34(2):111-117. doi: 10.17221/300/2015-CJFS.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)
    • Open full article

    References

    1. Ahn J., Cao M.-J., Yu Y.Q., Engen J.R. (2013): Accessing the reproducibility and specificity of pepsin and other aspartic proteases. Biochimica et Biophysica Acta, 1834: 1222-1229. Go to original source... Go to PubMed...
    2. Bleiel J. (2010): Functional foods from the perspective of the consumer: How to make it a success? International Dairy Journal, 20: 303-306. Go to original source...
    3. Capriotti A.L., Cavaliere C., Foglia P., Piovesana S., Samperi R., Zenezini Chiozzi R., Laganà A. (2015): Development of an analytical strategy for the identification of potential bioactive peptides generated by in vitro tryptic digestion of fish muscle proteins. Analytical and Bioanalytical Chemistry, 407: 845-854. Go to original source... Go to PubMed...
    4. Darewicz M., Borawska J., Vegarud G.E., Minkiewicz P., Iwaniak A. (2014): Angiotensin I-converting enzyme (ACE) inhibitory activity and ACE inhibitory peptides of salmon (Salmo salar) protein hydrolysates obtained by human and porcine gastrointestinal enzymes. International Journal of Molecular Sciences, 15: 14077-14101. Go to original source... Go to PubMed...
    5. European Commission (EC) (2014): Facts and Figures on the Common Fisheries Policy. Basic Statistical Data - 2014 Ed. Luxembourg, Publications Office of the European Union.
    6. Iwaniak A., Minkiewicz P., Darewicz M. (2014): Foodoriginating ACE inhibitors, including antihypertensive peptides, as preventive food components in blood pressure reduction. Comprehensive Reviews in Food Science and Food Safety, 13: 114-134. Go to original source... Go to PubMed...
    7. Larkin M.A., Blackshields G., Brown N.P., Chenna R., McGettigan P.A., McWilliam H., Valentin F., Wallace I.M., Wilm A., Lopez R., Thompson J.D., Gibson T.J., Higgins D.G. (2007): Clustal W and Clustal X version 2.0. Bioinformatics, 23: 2947-2948. Go to original source... Go to PubMed...
    8. Li-Chan E.C.Y. (2015): Bioactive peptides and protein hydrolysates: research trends and challenges for application as nutraceuticals and functional food ingredients. Current Opinion in Food Science, 1: 28-37. Go to original source...
    9. Martínez-Alvarez O. (2013): Hormone-like peptides obtained by marine-protein hydrolysis and their bioactivities. In: Kim S.-K. (ed.): Marine Proteins and Peptides: Biological Activities and Applications. Wiley-Blackwell: 351-367. Go to original source...
    10. Minkiewicz P., Dziuba J., Darewicz M., Iwaniak A., Dziuba M., Nałęcz D. (2008a): Food peptidomics. Food Technology and Biotechnology, 46: 1-10.
    11. Minkiewicz P., Dziuba J., Iwaniak A., Dziuba M., Darewicz M. (2008b): BIOPEP database and other programs for processing bioactive peptide sequences. Journal of AOAC International, 91: 965-981. Go to original source...
    12. Minkiewicz P., Dziuba J., Michalska J. (2011): Bovine meat proteins as potential precursors of biologically active peptides - a computational study based on the BIOPEP database. Food Science and Technology International, 17: 39-45. Go to original source... Go to PubMed...
    13. Pampanin D.M., Larssen E., Provan F., Sivertsvik M., Ruoff P., Sydnes M.O. (2012): Detection of small bioactive peptides from Atlantic herring (Clupea harengus L.). Peptides, 34: 423-426. Go to original source... Go to PubMed...
    14. Ryan J.T., Ross R.P., Bolton D., Fitzgerald G.F., Stanton C. (2011): Bioactive peptides from muscle sources: meat and fish. Nutrients, 3: 765-791. Go to original source... Go to PubMed...
    15. Saadi S., Saari N., Anwar F., Hamid A.A., Ghazali H.M. (2015): Recent advances in food biopeptides: Production, biological functionalities and therapeutic applications. Biotechnology Advances, 33: 80-116. Go to original source... Go to PubMed...
    16. Skibniewska K.A., Zakrzewski J., Kłobukowski J., Białowis H., Mickowska B., Guziur J., Walczak Z., Szarek J. (2013): Nutritional value of the protein of consumer carp Cyprinus carpio L. Czech Journal of Food Sciences, 31: 313-317. Go to original source...
    17. The UniProt Consortium (2015): UniProt: a hub for protein information. Nucleic Acids Research, 43: D204-D212. Go to original source... Go to PubMed...
    18. Toopcham T., Roytrakul S., Yongsawatdigul J. (2015): Characterization and identification of angiotensin I-converting enzyme (ACE) inhibitory peptides derived from tilapia using Virgibacillus halodenitrificans SK1-3-7 proteinases. Journal of Functional Foods, 14: 435-444. Go to original source...
    19. Zambrowicz A., Pokora M., Setner B., Dąbrowska A., Szołtysik M., Babij K., Szewczuk Z., Trziszka T., Lubec G., Chrzanowska J. (2015): Multifunctional peptides derived from an egg yolk protein hydrolysate: isolation and characterization. Amino Acids, 47: 369-380. Go to original source... Go to PubMed...

    This is an open access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International (CC BY NC 4.0), which permits non-comercial use, distribution, and reproduction in any medium, provided the original publication is properly cited. No use, distribution or reproduction is permitted which does not comply with these terms.


    Return to the content