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Evaluation of the binding affinity and antioxidant activity of phlorizin to pepsin and trypsin

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Food Science and Human Wellness 2024年第1期13卷 392-400页

作者： Jing Zhang Lan Tang Xia Hu Zhen Zeng Wen Wu Fang Geng Hui Li Di Wu Meat Processing Key Laboratory of Sichuan Province School of Food and Biological EngineeringChengdu UniversityChengdu 610106China School of Chemical Engineering Sichuan UniversityChengdu 610065China

Phlorizin(PHL)is a natural compound with strong antioxidant properties mainly found in *** this paper,the interaction mechanism of PHL with pepsin and trypsin was comparatively evaluated by computer simulation,fluorescence spectra,circular dichroism(CD),and Fourier transform infrared(FT-IR)spectra at a molecular *** spectra showed that PHL quenches the pepsin/trypsin by static *** parameters indicated that PHL binds to pepsin mainly through hydrogen bonds and van der Waals forces,and that of trypsin was electrostatic *** ground state complexes PHL and protease have a moderate affinity of 105 L/mol PHL binds more strongly to trypsin than to *** and FT-IR spectra results showed that pepsin/trypsin decreased theβ-sheet content and slightly changed its secondary structure upon *** experimental results are mutually verified with the predicted computer-aid simulation *** PHL and trypsin binding,the antioxidant capacity of PHL was ***,the antioxidant capacity of PHL was decreased after binding to *** work elucidates the binding of PHL binding mechanisms to pepsin/trypsin and provides useful information for the digestion of PHL to improve the application of PHL in food processing.

关键词： Interaction Phlorizin pepsin Trypsin Antioxidation

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Enzyme-catalyzed asymmetric domino aza-Michael/aldol reaction for the synthesis of 1,2-dihydroquinolines using pepsin from porcine gastric mucosa

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Chinese Chemical Letters 2016年第6期27卷 964-968页

作者： Xue-Dong Zhang Na Gao Zhi Guan Yan-Hong He Key Laboratory of Applied Chemistry of Chongqing Municipality School of Chemistry and Chemical Engineering Southwest University

An unprecedented enzyme-catalyzed asymmetric domino aza-Michael/aldol reaction of 2-aminobenzaldehyde and a,b-unsaturated aldehydes is achieved. pepsin from porcine gastric mucosa provided mild and efficient access to diverse substituted 1,2-dihydroquinolines in yields of 38%–97% with 6%–24%enantiomeric excess（ee）. This work not only provides a novel method for the synthesis of dihydroquinoline derivatives, but also promotes the development of enzyme catalytic promiscuity.

关键词： pepsin Biocatalysis Domino aza-Michael/aldol reaction 1 2-Dihydroquinolines Enzyme catalytic promiscuity

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pepsin nanofilm self-assembly on the positively charged poly (ethylene terephthalate) substrate

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Journal of Zhejiang University-Science A(Applied Physics & Engineering) 2002年第5期 68-70页

作者：徐立恒陈志春李扬眉吕德水林贤福袁骏

pepsin was assembled on the surface of prepared poly (ethylene terephthalate) (PET NH 3 +) substrates. The composition and structure of the pepsin / PET NH 3 +assembling films in different condition were characterized... 详细信息

关键词： pepsin Self assembly PET NH 3 + substrate XPS and AFM

Effect of piceatannol on the interaction between bisphenol F and pepsin:Insights from spectroscopic and molecular modeling studies

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Effect of piceatannol on the interaction between bisphenol F...

State of pepsin and Acidic Protease in Solid Phase System and the Factors Increasing Their Destabilization

中国化学会第十九届全国化学热力学和热分析学术会议

作者： Yabo Shi Min Liu Institute of BioPharmceutical Research Liaocheng University

Bisphenol F（BPF） is one of the endocrine disruptors confirmed by the Environmental Protection Agency（EPA） of United States [1].Piceatannol（PIC）,a naturally-occurring polyphenol,has been reported to have several biological functions [2].BPF and PIC would interact with pepsin after entering the digestive tract,which would influence the activity of pepsin [3].The interactions between pepsin and the two ligands were investigated by fluorescence and molecular *** binding constant,interaction type,number of binding sites,enthalpy change,entropy change and binding position were *** fluorescence results revealed that the presence of PIC attenuated the binding of BPF to *** addition,molecular modeling data showed that the binding sites of BPF and PIC on pepsin were approximately the same,indicating that the binding of the two ligands to pepsin was *** results will be helpful to understand the mechanism of PIC and BPF affecting the activity of digestive proteases in biological processes in the sight of the food security.

关键词： Bisphenol F (BPF) Piceatannol (PIC) pepsin Fluorescence quenching Molecular modeling

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Journal of Food Science and Engineering 2011年第4期1卷 303-312页

作者： H. T. Hasanov A. H. Boboev A. H. Hasanov M. M. Rahimov Department of Technology of Sugar and Fermentative Products Tashkent Institute of Chemical Technology Tashkent 100011Uzbekistan Department of Biotechnology University of Chemical Technology and Metallurgy Sofia 1756 Bulgaria Department of Technology of Oil Tashkent Institute of Chemical Technology Tashkent 100011 Uzbekistan Department of Biotechnology National University of Uzbekistan Tashkent 100095 Uzbekistan

The adsorption state and catalytic properties of pepsin and acidic protease from microorganisms Asp. awamori and Asp. oryzae were studied in solid phase system （in presence of sorsilen, DEAE- and CM-cellulose）. According to the results, adsorption capacity and catalytic activity of enzymes depend on the physical nature of surface groups of the solid phase. Changing the stability of enzymes in the system with solid phase is observed even the adsorption bond is less stable （in the case of DEAE- and CM-cellulose in acidic media）. Injection to the medium ethanol, surfactants, sodium chloride and changing the temperature of the incubation medium could prevent the negative effects of the solid phases. When sorsilen is used as solid phase, pepsin and acidic protease from Asp. awamori suffer from high surface inactivation. Various surfactants influence adsorption state of enzymes differently. Non-ionic surfactants （Triton X-100） prevent adsorption and restore catalytic properties of enzymes.

关键词： pepsin acid proteinase Asp. awamori Asp. oryzae sorsilen adsorption state inactivation regulation.

Interaction of hispidin with pepsin:Multi-spectroscopic analyses and docking simulation

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Food and Health 2024年第1期6卷 21-27页

作者： Wen-Qiang Wang Si-Hua Fan Xin-Huai Zhao Li Wang Ming-Hui Zhang Qiang Zhang Xue-Jun Gao College of Biology and Food Engineering Guangdong University of Petrochemical TechnologyMaoming525000China College of Animal Science Yangtze UniversityJingzhou 434023China

Hispidin is a pyranone compound found in edible and medicinal mushrooms of the Phellinus and Inonotus *** investigation used fluorescence spectroscopy,UV absorption spectroscopy,and molecular docking to examine the interaction of hispidin with *** Stern-Volmer method was used to perform the fluorescence quenching measurements at different temperatures(298 K,303 K,and 310 K).According to the findings,hispidin induced a static quenching mechanism in pepsin that resulted in the creation of a hispidin-pepsin complex with binding constants(Ka)ranging from 9.56×10^(4) to 3.45×10^(5) L mol^(-1).The positive values ofΔH(84.6 kJ mol-1)andΔS(337.9 J mol^(-1) K^(-1))demonstrated that hydrophobic forces contributed to forming the hispidin-pepsin *** findings of UV-vis absorption,synchronous fluorescence,and 3D fluorescence spectraspectra demonstrated that hispidin altered the conformation and microenvironment of *** to the analysis of molecular docking,hispidin got into the pepsin's active *** research clarifies the molecular mechanisms by which hispidin binds to pepsin and helps understand its possible biological activity in vivo.

关键词： hispidin pepsin spectroscopy molecular docking

Comparative Properties of pepsin Hydrolyzed Jellyfish Protein from Salted Jellyfish

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Journal of Agricultural Science and Technology(B) 2014年第7期4卷 555-564页

作者： Tummawat Klaiwong Pokkwan Hutangura Suriya Rutatip Pisit Wongsa-Ngasri Benjawan Thumthanaruk Department of Agro-lndustrial Food and Environmental Technology Faculty of Applied Science King Mongkut's University ofTechnology North Bangkok Bangkok 10800 Thailand Department of Fisheries Ministry of Agriculture and Cooperatives Bangkok 10900 Thailand

The aim of this study was to compare chemical and biochemical properties of crude jellyfish protein extracted from salted sand jellyfish （Rhopilema hispidum） and white jellyfish （Lobonema smithii）. Sodium dodecyl sulfate polyacylamide gel electrophoresis （SDS-PAGE） showed that the principal proteins of collagen standard types I and II were found among the protein constituents of desalted jellyfish collagen prepared in this study. The amino acid compositions of extracted collagen were typical collagen. The denaturation temperature （Td） of extracted collagen samples was 28-29 ℃. The solubility of all extracted collagens was found up to 4% NaCl. The results indicated that the commercial salting process could partially denature native jellyfish protein functionalities. However, the collagen could be extracted from desalted jellyfish for future use as a food ingredient.

关键词： Collagen pepsin sand jellyfish white jellyfish.

Studies on Digestive Enzymes in Alimentary Tract of Southern Sheatfish (Silurus meridionalis Chen) Larvae Ⅰ-Trypsin and pepsin

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Wuhan University Journal of Natural Sciences 1999年第1期4卷 120-124页

作者： Huang Feng, Yan Ansheng, Zhang Guirong,Yu Haiyan Fisheries College of Huazhong Agricultural University, Wuhan 430070, China Jiang Xiaotao Wuhan civil administrative school, Wuhan 430061, China

The pepsin and trypsin activities and some of the properties of the two enzymes of southern sheatfish larvae were studied. The results were as follows: the highest level of trypsin activity is in the foregut in all measured tissues; from foregut to hindgut, trypsin activities decrease; the pH optimum of trypsin activity is pH9.0; the strongest pepsin activity is in the stomach; the proper density of haemoglobin for detecting pepsin activity is 1.0%. These data are useful in solving applied nutritional problems, such as the adequacy of artificial food to the digestive abilities of the fish.

关键词： southern sheatfish ( Silurus meridionalis ) trypsin pepsin digestive enzyme

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Purification and characterization of lizard fish pepsinogens and pepsins

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Purification and characterization of lizard fish pepsinogens...