Abstract
In this study, the potential bioactivities of Portuguese oyster (Crassostrea angulata) proteins were predicted through in silico analyses and confirmed by in vitro tests. C. angulata proteins were characterized by sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and identified by proteomics techniques. Hydrolysis simulation by BIOPEP-UWM database revealed that pepsin (pH > 2) can theoretically release greatest amount of bioactive peptides from C. angulata proteins, predominantly angiotensin I-converting enzyme (ACE) and dipeptidyl peptidase IV (DPP-IV) inhibitory peptides, followed by stem bromelain and papain. Hydrolysates produced by pepsin, bromelain and papain have shown ACE and DPP-IV inhibitory activities in vitro, with pepsin hydrolysate (PEH) having the strongest activity of 78.18% and 44.34% at 2 mg/mL, respectively. Bioactivity assays of PEH fractions showed that low molecular weight (MW) fractions possessed stronger inhibitory activity than crude hydrolysate. Overall, in vitro analysis results corresponded with in silico predictions. Current findings suggest that in silico analysis is a rapid method to predict bioactive peptides in food proteins and determine suitable enzymes for hydrolysis. Moreover, C. angulata proteins can be a potential source of peptides with pharmaceutical and nutraceutical application.
Highlights
Oysters are the most popular and abundantly cultured shellfish in Taiwan [1]
Freeze-dried Portuguese oyster (C. angulata) was subjected to sodium dodecyl sulfate (SDS)-PAGE to separate the proteins according to their molecular weights (MWs)
The results have shown the correspondence between in silico prediction and in vitro confirmation
Summary
Oysters are the most popular and abundantly cultured shellfish in Taiwan [1]. They are considered as one of the major species of marine bivalves, comprising 33% of the total global production [2]. In most countries, these marine bivalves are consumed as food due to its health benefits, versatility, and easy-to-prepare characteristics. There are some issues associated with post-harvest processing and handling of oysters, causing its low market value. Many researchers are putting much effort into the search for new post-harvest application and development of high value products from oysters
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