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Molecular Mechanism for the α-Glucosidase Inhibitory Effect of Wheat Germ Peptides
Journal of Agricultural and Food Chemistry  (IF5.279),  Pub Date : 2021-12-07, DOI: 10.1021/acs.jafc.1c06098
Weiwei Liu, Hongyan Li, Yangyang Wen, Yingli Liu, Jing Wang, Baoguo Sun

Wheat germ peptides (WGPs) have various benefits to human health, while their antidiabetes mechanism remains unknown. In this study, the α-glucosidase inhibition activity of WGPs was identified, exhibiting an IC50 value of 6.87 mg/mL. By further filtrating them into five groups according to molecular weight (Mw), the fraction with Mw < 1 kDa displayed the highest inhibitory activity with an IC50 of 2.10 mg/mL. The addition of 2 mg/mL WGPs with Mw < 1 kDa effectively reduced the glucose-releasing rate on everted intestine sleeves. By virtual screening and HPLC-QTOF-MS/MS, LDLQR, AGGFR, and LDNFR were identified and synthesized for the first time, and their IC50 values were 8.59, 8.66, and 9.21 mM, respectively. Molecular docking and amino acid composition analysis results showed that the high content of C-terminal Arg residues in the peptides could be the essential reason for their α-glucosidase inhibition activity. This study paved a way to utilize WGPs as potential antidiabetes ingredients for the food industry.