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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Małgorzata Darewicz & Justyna Borawska & Monika Pliszka, 2016. "Carp proteins as a source of bioactive peptides - an in silico approach," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(2), pages 111-117.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:2:id:300-2015-cjfs
    DOI: 10.17221/300/2015-CJFS
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    References listed on IDEAS

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    1. Krystyna A. SKIBNIEWSKA & Janusz ZAKRZEWSKI & Jan KŁOBUKOWSKI & Henryk BIAŁOWIĄS & Barbara MICKOWSKA & Janusz GUZIUR & Zbigniew WALCZAK & Józef SZAREK, 2013. "Nutritional value of the protein of consumer carp Cyprinus carpio L," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(4), pages 313-317.
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    Cited by:

    1. Klaudia KORCZEK & Joanna TKACZEWSKA & Władysław MIGDAŁ, 2018. "Antioxidant and antihypertensive protein hydrolysates in fish products - a review," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 36(3), pages 195-207.

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