Angiotensin Converting Enzyme (ACE)-Peptide Interactions: Inhibition Kinetics, In Silico Molecular Docking and Stability Study of Three Novel Peptides Generated from Palm Kernel Cake Proteins

Three novel peptide sequences identified from palm kernel cake (PKC) generated protein hydrolysate including YLLLK, WAFS and GVQEGAGHYALL were used for stability study against angiotensin-converting enzyme (ACE), ACE-inhibition kinetics and molecular docking studies. Results showed that the peptides...

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Main Authors: Mohammad Zarei, Najib Bin Zainal Abidin, Shehu Muhammad Auwal, Shyan Yea Chay, Zaibunnisa Abdul Haiyee, Adi Md Sikin, Nazamid Saari
Format: Article
Language:English
Published: MDPI AG 2019-10-01
Series:Biomolecules
Subjects:
Online Access:https://www.mdpi.com/2218-273X/9/10/569
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spelling doaj-ab7f2402227948f6a42518f15b2bc6032020-11-24T22:10:06ZengMDPI AGBiomolecules2218-273X2019-10-0191056910.3390/biom9100569biom9100569Angiotensin Converting Enzyme (ACE)-Peptide Interactions: Inhibition Kinetics, In Silico Molecular Docking and Stability Study of Three Novel Peptides Generated from Palm Kernel Cake ProteinsMohammad Zarei0Najib Bin Zainal Abidin1Shehu Muhammad Auwal2Shyan Yea Chay3Zaibunnisa Abdul Haiyee4Adi Md Sikin5Nazamid Saari6Department of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartment of Biochemistry, Faculty of Basic Medical Sciences, Bayero University, Kano 700231, NigeriaDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, MalaysiaDepartment of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, MalaysiaDepartment of Food Science and Technology, School of Industrial Technology, Faculty of Applied Sciences, Universiti Teknologi MARA, Shah Alam 40450, Selangor, MalaysiaDepartment of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, MalaysiaThree novel peptide sequences identified from palm kernel cake (PKC) generated protein hydrolysate including YLLLK, WAFS and GVQEGAGHYALL were used for stability study against angiotensin-converting enzyme (ACE), ACE-inhibition kinetics and molecular docking studies. Results showed that the peptides were degraded at different cleavage degrees of 94%, 67% and 97% for YLLLK, WAFS and GVQEGAGHYALL, respectively, after 3 h of incubation with ACE. YLLLK was found to be the least stable (decreased ACE-inhibitory activity) compared to WAFS and GVQEGAGHYALL (increased ACE-inhibitory activity). YLLLK showed the lowest K<sub>i</sub> (1.51 mM) in inhibition kinetics study when compared to WAFS and GVQEGAGHYALL with K<sub>i</sub> of 2 mM and 3.18 mM, respectively. In addition, ACE revealed the lowest <inline-formula> <math display="inline"> <semantics> <mrow> <msubsup> <mi>K</mi> <mi mathvariant="normal">m</mi> <mrow> <mi>app</mi> </mrow> </msubsup> </mrow> </semantics> </math> </inline-formula> and <inline-formula> <math display="inline"> <semantics> <mrow> <msubsup> <mi>V</mi> <mrow> <mi>max</mi> </mrow> <mrow> <mi>app</mi> </mrow> </msubsup> </mrow> </semantics> </math> </inline-formula> and higher catalytic efficiency (CE) in the presence of YLLLK at different concentrations, implying that the enzyme catalysis decreased and hence the inhibition mode increased. Furthermore, YLLLK showed the lowest docking score of −8.224 and seven interactions with tACE, while peptide GVQEGAGHYALL showed the higher docking score of −7.006 and five interactions with tACE.https://www.mdpi.com/2218-273X/9/10/569peptidekineticsmolecular dockingangiotensin converting enzyme inhibitory activity
collection DOAJ
language English
format Article
sources DOAJ
author Mohammad Zarei
Najib Bin Zainal Abidin
Shehu Muhammad Auwal
Shyan Yea Chay
Zaibunnisa Abdul Haiyee
Adi Md Sikin
Nazamid Saari
spellingShingle Mohammad Zarei
Najib Bin Zainal Abidin
Shehu Muhammad Auwal
Shyan Yea Chay
Zaibunnisa Abdul Haiyee
Adi Md Sikin
Nazamid Saari
Angiotensin Converting Enzyme (ACE)-Peptide Interactions: Inhibition Kinetics, In Silico Molecular Docking and Stability Study of Three Novel Peptides Generated from Palm Kernel Cake Proteins
Biomolecules
peptide
kinetics
molecular docking
angiotensin converting enzyme inhibitory activity
author_facet Mohammad Zarei
Najib Bin Zainal Abidin
Shehu Muhammad Auwal
Shyan Yea Chay
Zaibunnisa Abdul Haiyee
Adi Md Sikin
Nazamid Saari
author_sort Mohammad Zarei
title Angiotensin Converting Enzyme (ACE)-Peptide Interactions: Inhibition Kinetics, In Silico Molecular Docking and Stability Study of Three Novel Peptides Generated from Palm Kernel Cake Proteins
title_short Angiotensin Converting Enzyme (ACE)-Peptide Interactions: Inhibition Kinetics, In Silico Molecular Docking and Stability Study of Three Novel Peptides Generated from Palm Kernel Cake Proteins
title_full Angiotensin Converting Enzyme (ACE)-Peptide Interactions: Inhibition Kinetics, In Silico Molecular Docking and Stability Study of Three Novel Peptides Generated from Palm Kernel Cake Proteins
title_fullStr Angiotensin Converting Enzyme (ACE)-Peptide Interactions: Inhibition Kinetics, In Silico Molecular Docking and Stability Study of Three Novel Peptides Generated from Palm Kernel Cake Proteins
title_full_unstemmed Angiotensin Converting Enzyme (ACE)-Peptide Interactions: Inhibition Kinetics, In Silico Molecular Docking and Stability Study of Three Novel Peptides Generated from Palm Kernel Cake Proteins
title_sort angiotensin converting enzyme (ace)-peptide interactions: inhibition kinetics, in silico molecular docking and stability study of three novel peptides generated from palm kernel cake proteins
publisher MDPI AG
series Biomolecules
issn 2218-273X
publishDate 2019-10-01
description Three novel peptide sequences identified from palm kernel cake (PKC) generated protein hydrolysate including YLLLK, WAFS and GVQEGAGHYALL were used for stability study against angiotensin-converting enzyme (ACE), ACE-inhibition kinetics and molecular docking studies. Results showed that the peptides were degraded at different cleavage degrees of 94%, 67% and 97% for YLLLK, WAFS and GVQEGAGHYALL, respectively, after 3 h of incubation with ACE. YLLLK was found to be the least stable (decreased ACE-inhibitory activity) compared to WAFS and GVQEGAGHYALL (increased ACE-inhibitory activity). YLLLK showed the lowest K<sub>i</sub> (1.51 mM) in inhibition kinetics study when compared to WAFS and GVQEGAGHYALL with K<sub>i</sub> of 2 mM and 3.18 mM, respectively. In addition, ACE revealed the lowest <inline-formula> <math display="inline"> <semantics> <mrow> <msubsup> <mi>K</mi> <mi mathvariant="normal">m</mi> <mrow> <mi>app</mi> </mrow> </msubsup> </mrow> </semantics> </math> </inline-formula> and <inline-formula> <math display="inline"> <semantics> <mrow> <msubsup> <mi>V</mi> <mrow> <mi>max</mi> </mrow> <mrow> <mi>app</mi> </mrow> </msubsup> </mrow> </semantics> </math> </inline-formula> and higher catalytic efficiency (CE) in the presence of YLLLK at different concentrations, implying that the enzyme catalysis decreased and hence the inhibition mode increased. Furthermore, YLLLK showed the lowest docking score of −8.224 and seven interactions with tACE, while peptide GVQEGAGHYALL showed the higher docking score of −7.006 and five interactions with tACE.
topic peptide
kinetics
molecular docking
angiotensin converting enzyme inhibitory activity
url https://www.mdpi.com/2218-273X/9/10/569
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