Affiliation:
1. Instituto de Biotecnología (IBT) Universidad Nacional Agraria La Molina (UNALM) Av. La Molina s/n 12056 Lima Peru
2. Faculdade de Engenharia Química (FEQUI) Universidades Federal de Uberlândia Campus Patos de Minas Minas Gerais Brazil
3. Núcleo de Biotecnología Curauma (NBC) Pontificia Universidad Católica de Valparaíso (PUCV) Av. Universidad 330, Curauma Valparaíso Chile
4. Escuela de Agronomía Pontificia Universidad Católica de Valparaíso (PUCV) Calle San Francisco s/n, La Palma Quillota Chile
5. Millennium Institute Center for Genome Regulation (CRG) Santiago Chile
Abstract
SummaryThe present research aimed to evaluate three peptides synthesised from tarwi: AVPFWM, YSGWLGL and AHAGFGMLY in their antioxidant, antihypertensive and hypoglycemic properties, using in vitro and in silico studies, this last one considering the molecular docking evaluation and ADMET (absorption, distribution, metabolism, excretion and toxicity) properties. The in vitro results found ABTS and ORAC antioxidant capacity values between 2.12 and 3.94 and 1.64 and 3.10 μmol TE/μmol of peptide, respectively, while the IC50 values for angiotensin‐converting enzyme (ACE) and dipeptidyl peptidase IV (DPP‐IV) inhibition ranged between 0.14 and 6.38 μM and 16.4 and 1140.0 μM, respectively. The molecular docking study performed between peptides and ACE and DPP‐IV enzymes, showed affinity towards both enzymes establishing molecular interactions at the level of the active site of both enzymes through hydrogen bonds and hydrophobic interactions. This study together with the in vitro study highlight the YSGWLGL peptide for the favourable results found. Finally, the predicted ADMET properties of the three peptides suggest that they have the potential for absorption, appropriate distribution, no participation in the metabolism of P450 enzymes and no toxicity concerns. It is concluded that tarwi peptides may be a valuable source for developing nutraceuticals, functional ingredients or supplements.
Funder
Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica
Subject
Industrial and Manufacturing Engineering,Food Science