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Identification and Molecular Docking Mechanism of Novel Anti-Inflammatory Peptides from Lactobacillus paraplantarum Fermented Cannabis sativa L. (hemp) Seeds

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Food Science and Human Wellness 2024年

作者： LingYue Shan Akanksha Tyagi hunju ham Deog Hwan Oh Department of Food Science and Biotechnology College of Agriculture and Life Sciences Kangwon National University Future F Biotech Co. Ltd Department of Biological Environment College of Agriculture and Life Sciences Kangwon National University

The inflammatory response is a crucial physiological process that can lead to tissue damage and is considered a causative factor for various chronic diseases， such as rheumatoid arthritis. Recent research has focused on exploring valuable nutrients derived from Cannabis sativa L. (hemp) seeds， particularly hemp seed proteins. Therefore， this study aimed to investigate the release of anti-inflammatory peptides from Lactobacillus paraplantarum-fermented hemp seed proteins. To confirm the complete hydrolysis of hemp seed proteins during the fermentation process， SDS-PAGE was employed. Further， the isolation and purification of peptides were achieved through ultrafiltration. The identity of peptides was nextly established using ultra-high-performance liquid chromatography coupled with hybrid quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MS). The results revealed a total of 39 identified peptides in fermented hemp seeds， with 9 peptides selected based on their relative quantity. Notably， AAELIGVP (P1)， AAVPYPQ (P2)， VFPEVAP (P4)， DVIGVPLG (P6)， and PVPKVL (P9) demonstrated strong anti-inflammatory abilities in LPS-induced Raw 264.7 macrophage cells. Molecular docking was used to understand the potential anti-inflammatory mechanism of these five peptides， and in silico results indicated that P1， P2， P4， P6， and P9 could bind to the active sites of TLR-4， NF-kB， and IKK with higher binding energies. Overall， these findings indicate that hemp seeds have potential to be a source of bioactive peptides for functional foods with anti-inflammatory properties.

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