Enzymatic hydrolysis of chicken bone for protein recovery

Food Bioscience, Journal Year: 2025, Volume and Issue: unknown, P. 106133 - 106133

Published: Feb. 1, 2025

Language: Английский

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Binding Affinity Prediction and Pesticide Screening against Phytophthora sojae Using a Heterogeneous Interaction Graph Attention Network–Based Model

Journal of Chemical Information and Modeling, Journal Year: 2025, Volume and Issue: unknown

Published: Feb. 26, 2025

Phytophthora root and stem rot in soybeans results substantial economic losses worldwide. In this study, a machine learning model based on heterogeneous interaction graph attention network was constructed. The PDBbind data set, comprising 13,285 complexes with experimental pKa or pKi values, utilized to train evaluate the model, which subsequently employed screen candidate compounds against chitin synthase of sojae (PsChs1) Traditional Chinese Medicine Systems Pharmacology database, 14,249 compounds. High-scoring were docked PsChs1 protein using Discovery Studio, their energies evaluated. Molecular dynamic simulations spanning 50 ns performed GROMACS explore stability complexes, trajectory analysis conducted root-mean-square deviations, hydrogen bonds, radius gyration, MMPBSA binding free energy, modes analyzed. MOL011832 MOL011833 identified as potential pesticides, both present herb Schizonepeta through database retrieval. inhibitory effects an ethanol extract P. explored confirmed biological experiments. Overall, study proves feasibility high efficiency pesticide discovery neural network–based models.

Language: Английский

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Novel insight into the taste mechanism of umami and bitter peptides in low-salt fermented fish sauce based on peptidomics, molecular docking, and molecular dynamics

Food & Function, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 1, 2025

Umami and bitter peptides generated by microbial metabolism are essential to the taste of low-salt fish sauce.

Language: Английский

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Flavor effect, application status, and research trend of umami peptides based on microbial fermentation in food

Food Microbiology, Journal Year: 2025, Volume and Issue: 130, P. 104769 - 104769

Published: March 11, 2025

Language: Английский

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Screening of Umami Peptides from Fermented Grains by Machine Learning, Molecular Docking and Molecular Dynamics Simulation

Food Bioscience, Journal Year: 2024, Volume and Issue: unknown, P. 105536 - 105536

Published: Nov. 1, 2024

Language: Английский

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Exploration of Bioactive Umami Peptides from Wheat Gluten: Umami Mechanism, Antioxidant Activity, and Potential Disease Target Sites

Foods, Journal Year: 2024, Volume and Issue: 13(23), P. 3805 - 3805

Published: Nov. 26, 2024

Umami peptides have the ability to enhance food flavours and potential health benefits. The objective of this study was conduct a comprehensive investigation into umami intensity, taste mechanism, antioxidant activity six derived from wheat gluten hydrolysates (WGHs) fermented WGHs. e-tongue analysis demonstrated that exhibited direct proportionality in terms value concentration, were capable enhancing commercially available condiments. molecular dynamics simulations interacted with T1R1/T1R3 receptors via hydrogen bonds, hydrophobic interactions, ionic water bridges, thereby producing umami. Furthermore, DPPH, ABTS, hydroxyl radical-scavenging, FRAP assays vitro. Ultimately, network pharmacology docking results indicated AKT1, JUN, CASP3 may serve as core targets for treatment oxidative diseases. In conclusion, work offers novel insights use bioactive peptides, emphasising their prospective applications supplement industries.

Language: Английский

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Profiling of Potential Anti-Diabetic Active Compounds in White Tea: An Integrated Study of Polyphenol-Targeted Metabolomics, Network Pharmacology, and Computer Simulation

Foods, Journal Year: 2024, Volume and Issue: 13(21), P. 3354 - 3354

Published: Oct. 22, 2024

Diabetes remains a critical global public health challenge, posing growing threat to human and well-being. White tea is lightly fermented one of the six traditional categories in China. Owing its rich content bioactive compounds such as catechins alkaloids, it has demonstrated potential anti-diabetic properties. However, precise components, mechanisms action, relevant molecular targets require further investigation. In this study, an integrated approach combining polyphenol-targeted metabolomics, vitro antioxidant assays,

Language: Английский

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Food-derived umami peptides: bioactive ingredients for enhancing flavor

Critical Reviews in Food Science and Nutrition, Journal Year: 2024, Volume and Issue: unknown, P. 1 - 17

Published: Dec. 10, 2024

In order to provide a further overview of the bioactivities food-derived umami peptides, study reviewed sources, preparation and screening, flavor presentation properties, functional properties their recent progress in food industry. Food-derived peptides could be extracted prepared by enzymatic fermentation techniques. Machine learning, molecular docking technology peptidomics are efficient methods for screening identifying exploring mechanisms. addition some have variety including antioxidant, hypolipidemic hypoglycemic properties. Therefore, these not only used as raw materials traditional seasonings, but also developed field foods. This review aims comprehensively summarize providing new directions exploitation utilization

Language: Английский

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