Interaction mechanism of egg derived peptides RVPSL and QIGLF with dipalmitoyl phosphatidylcholine membrane: microcalorimetric and molecular dynamics simulation studies

Author:

Yu Zhipeng1ORCID,Ma Wenhao2,Ji Huizhuo2ORCID,Fan Yue3,Zhao Wenzhu1

Affiliation:

1. School of Food Science and Engineering Hainan University Haikou P. R. China

2. College of Food Science and Engineering Bohai University Jinzhou P. R. China

3. School of Food and Biological Engineering Shaanxi University of Science and Technology Xian P. R. China

Abstract

AbstractBACKGROUNDEgg‐derived peptides are becoming increasingly popular due to their biological activity and non‐toxic effects. The egg‐derived peptides Arg‐Val‐Pro‐Ser‐Leu (RVPSL) and Gln‐Ile‐Gly‐Leu‐Phe (QIGLF) display strong angiotensin‐converting enzyme inhibitory activity and they can be taken up by intestinal epithelial cells. The interaction of the egg‐derived peptides RVPSL and QIGLF with the membrane remains unclear.RESULTSThe position and structure of the peptides in the membrane were calculated. The maximum density values of RVPSL and QIGLF were 2.27 and 1.22 nm from the center of the 1,2‐dipalmitoyl‐sn‐glycero‐3‐phosphatidylcholine (DPPC) membrane, respectively, indicating that peptides penetrated the membrane‐water interface and were embedded in the membrane. The interaction of RVPSL and QIGLF with the DPPC membrane did not affect the average area per lipid or the lipid sequence parameters. The thermodynamic parameters ΔH, ΔG, and ΔS of the interaction between the peptide RVPSL with the DPPC membrane were 17.91 kJ mol−1, −17.63 kJ mol−1, 187.5 J mol−1·k−1, respectively. The thermodynamic parameters ΔH, ΔG, and ΔS of the interaction between peptide QIGLF with DPPC membrane were 17.10 kJ mol−1, −17.12 kJ mol−1, 114.8 J mol−1·k−1, respectively.CONCLUSIONThe results indicated that the binding of peptides RVPSL and QIGLF to DPPC is an endothermic, spontaneous, and entropy‐driven reaction. The results of the study are relevant to the problem of the low bioavailability of bioactive peptides (BP). © 2023 Society of Chemical Industry.

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

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