Food Funct. 2024 Apr 12. doi: 10.1039/d4fo00091a. Online ahead of print.

ABSTRACT

In this study, walnut protein was hydrolyzed, separated by ultrafiltration, purified by RP-HPLC, identified by LC-MS/MS, and screened by molecular docking to finally obtain three novel antioxidant peptides HGEPGQQQR (1189.584 Da), VAPFPEVFGK (1089.586 Da) and HNVADPQR (949.473 Da). These three peptides exhibited excellent cellular antioxidant activity (CAA) with EC₅₀ values of 0.0120 mg mL^-1, 0.0068 mg mL^-1, and 0.0069 mg mL^-1, respectively, which were superior to that of the positive control GSH (EC₅₀: 0.0122 mg mL^-1). In the ethanol injury model, three antioxidant peptides enhanced the survival of cells treated with ethanol from 47.36% to 62.69%, 57.06% and 71.64%, respectively. Molecular docking results showed that the three antioxidant peptides could effectively bind to Keap1, CYP2E1 and TLR4 proteins. These results suggested that walnut-derived antioxidant peptides could be potential antioxidants and hepatoprotective agents for application in functional foods.

PMID:38605685 | DOI:10.1039/d4fo00091a