Identification and target of action of cholecystokinin‐releasing peptides from simulated digestion hydrolysate of wheat protein

Author:

Song Hongdong12,Wang Qingyu1,Shao Zhuwei1,Wang Xinyue1,Cao Hongwei12,Huang Kai12,Guan Xiao12ORCID

Affiliation:

1. School of Health Science and Engineering, University of Shanghai for Science and Technology Shanghai China

2. National Grain Industry (Urban Grain and Oil Security) Technology Innovation Center Shanghai China

Abstract

AbstractBACKGROUNDWheat protein intake leads to improved appetite control. However, the active components causing appetite in wheat have not been fully clarified. Gut cholecystokinin (CCK) plays a vital role in appetite control. This study aimed to investigate the ability of wheat protein digest (WPD) to stimulate CCK secretion and clarify the active components and target of action.RESULTSWPD was prepared by a simulated gastrointestinal digestion model. WPD treatment with a concentration of 5 mg mL−1 significantly stimulated CCK secretion in enteroendocrine STC‐1 cells (P < 0.05). Furthermore, oral gavage with WPD in mice significantly increased plasma CCK level at 60 min (P < 0.01). Preparative C18 column separation was used to isolate peptide fractions associated with CCK secretion and peptide sequences were identified by liquid chromatography–tandem mass spectrometry. A new CCK‐releasing peptide, RYIVPL, that potently stimulated CCK secretion was successfully identified. After pretreatment with a specific calcium‐sensing receptor (CaSR) antagonist, NPS 2143, CCK secretion induced by WPD or RYIVPL was greatly suppressed, suggesting that CaSR was involved in WPD‐ or RYIVPL‐induced CCK secretion.CONCLUSIONThe present study demonstrated that WPD has an ability to stimulate CCK secretion in vitro and in vivo, and determined that peptide RYIVPL in WPD could stimulate CCK secretion through CaSR. © 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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