Preparation, identification, and molecular docking of novel elastase inhibitory peptide from walnut (Juglans regia L.) meal
Yu Xiong, Peng Peng, Shi-Jia Chen, Min Chang, Qian Wang, Shengnan Yin, Difeng Ren
Abstract
values of 0.469 ± 0.01 mg/mL. Furthermore, FFVPF exhibited specific stability in the gastric environment. These findings suggest that the pentapeptide FFVPF from defatted walnut meal could serve as a potential source of elastase inhibitors in the food, medical, and cosmetics industries.
Topics & Concepts
ChemistryElastaseJuglansHydrolysisPeptidePentapeptide repeatBiochemistryIC50EnzymeFood scienceChromatographyIn vitroProtein Hydrolysis and Bioactive PeptidesInsect Utilization and EffectsPhytase and its Applications