Comprehensive Identification of Short and Medium-Sized Peptides from Pixian Broad Bean Paste Protein Hydrolysates Using UPLC-Q–TOF–MS and UHPLC-Q Exactive HF-X

Abstract

Pixian broad bean paste (PBBP) is an indispensable food widely used in many East Asian countries, yet the knowledge about bioactive peptides released from parent proteins by enzymatic hydrolysis is limited. A total of 5867 low-molecular weight peptides were identified in the highly bioactive subfractions of the PBBP alcalase hydrolysates using traditional and peptidomics approaches. 19 short peptides (3−5 amino acids) were identified by ultra-performance liquid chromatography quadrupole time-of-flight mass spectrometry, including 5 tripeptides, 8 tetrapeptides, and 6 pentapeptides. 5848 medium-sized peptides (6−10 amino acids) were characterized using the peptidomics approach, including 1484 hexapeptides, 1217 heptapeptides, 1634 octapeptides, 927 nonapeptides, and 586 decapeptides. The comprehensive method can be used for the investigation of bioactive peptides in complex food matrices.

Revealing the Secret of Umami Taste of Peptides Derived from Fermented Broad Bean Paste

“…Protonated amide bonds in peptides break by collision-induced dissociation or HCD techniques, resulting in the appearance of b-type and y-type ions in MS mass spectra. These product ions can be used for the determination of amino acid sequences of peptides. , Many factors could contribute to the umami taste of peptides, including the type of amino acids, peptide chain length and sequence, and spatial structure . These elements can also influence the umami intensity of peptides.…”

“…All MS/MS raw files were loaded into PEAKS Studio version Xpro software (Bioinformatics Solutions Inc., Waterloo, Canada) . Searches were performed using the top 20 species abundant in FBBP combined with the broad bean database searching (DBS) and de novo sequencing.…”

Identification of the Bioavailable Peptidome of Chia Protein Hydrolysate and the In Silico Evaluation of Its Antioxidant and ACE Inhibitory Potential

“…The peptides chosen from the pool of peptides identified (criteria: from those with molecular weight <1000 Da); the first 20 with higher statistical significance of the peptide-precursor spectrum match (according to the −10 lg P value) from the bioavailable hydrolysate were subjected to in silico analyses: (a) ToxinPred software was employed to predict hydrophobicity, charge, isoelectric point, amphipathicity, steric hindrance, toxicity, and molecular weight of the peptides (); (b) PeptideRanker, which predicts probability to be bioactive (), giving an score from 0 to 1.0 at a threshold of 0.5; (c) AnOxPePred-1.0 was employed to predict the antioxidant (quantified by free radical scavenging and ion chelating scores) properties of peptides using convolutional neural network (), (d) mAHTPred was used for predicting ACE inhibitors property of peptides using effective feature representation (). The assigned scores ranged from 0 to 1.0 at a threshold of 0.5; (e) Computational molecular stability: the web server PASTA 2.0 () was used to compute the tendency of peptide self-aggregation and the predicted amyloid-like structure (parallel/antiparallel aggregation) that were specific to the possible region at sequence, following the protocols from Li et al., and Montserrat-de la Paz et al,…”

“…php?AnOxPePred-1.0), 19 (d) mAHTPred was used for predicting ACE inhibitors property of peptides using effective feature representation (http://thegleelab.org/mAHTPred/ index.html). The assigned scores ranged from 0 to 1.0 at a threshold of 0.5; 20 aggregation) that were specific to the possible region at sequence, following the protocols from Li et al, 21 and Montserrat-de la Paz et al, 16 2.9. In Silico Digestion of Bioactive Peptides.…”

Low Molecular Weight Peptide Fraction from Poultry Byproduct Hydrolysate Features Dual ACE-1 and DPP4 Inhibition

“…A typical protein hydrolysate from, e.g., food processing byproducts comprises a multitude of peptides with different lengths and sequences, depending on the raw material and the process. To illustrate, a peptidomic study identified more than five thousand low-molecular weight peptides in a pixian broad bean paste hydrolysate . Bioactive characteristics of peptides generated by enzymatic protein hydrolysis of a variety of raw materials have been extensively evaluated in the last decades. − Bioactive peptides identified, for example, from chicken or poultry hydrolysates have been shown to demonstrate antioxidant, antihypertensive, anti-inflammatory, lipid regulation, and hepatoprotective effects .…”