Carp proteins as a source of bioactive peptides - an in silico approach

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

Czech Journal of Food Sciences, 2016, vol. 34, issue 2, 111-117

Abstract: 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 (search for similar items in EconPapers)
Date: 2016
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