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Isolation and characterization of oligopeptides with vascular disease suppression effects derived from wheat gluten

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Abstract

Wheat gluten was hydrolyzed with both alkaline protease and neutral protease to produce high-protein and low-wheat-weight oligopeptides (WOP), which was subjected to a multistage purification. Then, high performance liquid chromatography was applied to separate WOP. In order to identify WOP sequences, six major fractions were gathered for mass spectrometry. A total of 15 peptides were synthesized for further in vitro analyses of their antithrombotic activity, vasorelaxation activity, and cholesterol reducing activity. Two antithrombotic peptides (ILPR and ILR), three vasorelaxant peptides (VN, FPQ, and FR), and four cholesterol-lowering peptides (QRQ, ILPR, FPQ, and ILR) were identified. These active peptides in WOP were also quantified. These peptides are novel candidate peptides with vascular disease suppressing effects. The results indicate WOP as good protein sources for multifunctional peptides.

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Funding

This research was financially supported by the National Key Research and Development Program of China (No. 2016YFD0400604 to MC) and the Japan Society for the Promotion of Science (JSPS) Grant-in-Aid for Scientific Research (S) (Grant number, 23228003).

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Authors and Affiliations

  1. College of Engineering, China Agricultural University, Beijing, 100083, People’s Republic of China

    Wen-Ying Liu

  2. Beijing Engineering Research Center of Functional Peptides, China National Research Institute of Food and Fermentation Industries Co. Ltd., Beijing, 100015, People’s Republic of China

    Wen-Ying Liu, Jun Lu, Ruizeng Gu & Mu-Yi Cai

  3. Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1 Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan

    Wen-Ying Liu, Takuya Miyakawa, Yun Hua Hsieh, Yumiko Miyauchi, Kana Katsuno & Masaru Tanokura

Authors
  1. Wen-Ying Liu
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  2. Takuya Miyakawa
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  3. Jun Lu
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  4. Yun Hua Hsieh
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  5. Ruizeng Gu
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  6. Yumiko Miyauchi
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  7. Kana Katsuno
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  8. Mu-Yi Cai
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  9. Masaru Tanokura
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Contributions

This work was designed by M.T., M.-Y.C., T.M., and W.-Y.L.; the experiments were carried out by W.-Y.L., T.M., J.L., Y.H.H., R.-Z.G., Y.M., and K.K. under the supervision of M.T. and M.-Y.C. All authors contributed to the results and discussion. The first draft of the manuscript was prepared by W.-Y.L., and all authors contributed to the final version. All authors have read and agreed to the published version of the manuscript.

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Correspondence to Mu-Yi Cai or Masaru Tanokura.

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Liu, WY., Miyakawa, T., Lu, J. et al. Isolation and characterization of oligopeptides with vascular disease suppression effects derived from wheat gluten. J Food Sci Technol 58, 3504–3513 (2021). https://doi.org/10.1007/s13197-021-05040-5

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  • DOI: https://doi.org/10.1007/s13197-021-05040-5

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