ArticleFoods (Basel, Switzerland)2023
Virtual Screening Technology for Two Novel Peptides in Soybean as Inhibitors of α-Amylase and α-Glucosidase.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 13 citations in OpenAlex.
- Physicochemical, Technofunctional and Antiglycaemic Properties ofInternational journal of food science · 2026Article
- Peptides from 'Vaina Morada' Black Bean Inhibit α-Amylase and α-Glucosidase: A Combined In Silico-In Vitro Study.Foods (Basel, Switzerland) · 2025Article
- Purification, Identification, andMarine drugs · 2025Article
- Study on the Improvement of Quality Characteristics of Pickles During Fermentation and Storage.Foods (Basel, Switzerland) · 2024Article
- Evaluation of Prebiotic and Health-Promoting Functions of Honeybee Brood Biopeptides and Their Maillard Reaction Conjugates.Foods (Basel, Switzerland) · 2024Article
- Construction of PCR-SERS Method for Detection ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 1 country.
Funding
Abstract
Soybean peptides (SPs) have bioactivities of enzyme inhibition that are beneficial to human health, but their mechanism is not clear. This study aimed to identify peptide fragments in SPs that simultaneously inhibit α-amylase and α-glucosidase and to explore their enzyme inhibition mechanism. Firstly, the inhibitory activity of SPs against the enzymes was determined. And two octapeptides, LDQTPRVF and SRNPIYSN, were identified for the first time by using HPLC-QTOF-MS/MS and virtual screening. Molecular simulation results showed that hydrogen bonds and π-π bonds were the key factors, and the N-terminal (Leu and Ser) and C-terminal (Phe) of peptide were important inhibiting sites. Both octapeptides were synthesized, and their IC50 values were 3.08 and 5.58 mmol/L for α-amylase, and 2.52 and 4.57 mmol/L for α-glucosidase, respectively. This study provided evidence for SPs as a potential inhibitor of α-amylase and α-glucosidase in special dietary foods.
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Registered trials
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