Tombul hazelnut (Corylus avellana L.) peptides with DPP-IV inhibitory activity: In vitro and in silico studies

Ahmet Furkan Çağlar; Ayşe Gülden Göksu; Bilal Çakır; İbrahim Gülseren

doi:10.1016/j.fochx.2021.100151

Tombul hazelnut (Corylus avellana L.) peptides with DPP-IV inhibitory activity: In vitro and in silico studies

Food Chem X. 2021 Oct 29:12:100151. doi: 10.1016/j.fochx.2021.100151. eCollection 2021 Dec 30.

Authors

Ahmet Furkan Çağlar¹, Ayşe Gülden Göksu¹, Bilal Çakır^{2

3}, İbrahim Gülseren^{1

3}

Affiliations

¹ Department of Food Engineering, İstanbul S. Zaim University (İZÜ), Halkalı - Küçükçekmece, İstanbul, Turkey.
² İstanbul S. Zaim University (İZÜ), Halal Food R&D Center, Halkalı, Küçükçekmece, İstanbul, Turkey.
³ İZÜ Food and Agricultural Research Center (GTÜAM), Halkalı Campus, 34303 Küçükçekmece, İstanbul, Turkey.

Abstract

Cold press technology generates high quality value-added oil products along with highly stable oilseed cakes. Hazelnut cakes are characterized by high protein concentrations that can be industrially valorized. Here, using an aqueous extraction scheme along with enzymatic proteolysis and FPLC (fast protein liquid chromatography)-based fractionation, a variety of hazelnut peptide fractions with varying bioactive properties were manufactured and their sequences were determined based on mass spectrometry. DPP-IV inhibitory attributes were determined based on an in vitro DPP-IV assay and in silico techniques were administered for for the analysis of overall bioactive potential and DPP-IV inhibitory characteristics of peptides. Based on these investigations, 256 peptides were identified in 81 different fractions. The majority of fractions were characterized with low to moderate DPP-IV inhibitory activity possibly due to their dilute nature. Some hazelnut peptides were characterized by comparable IC₅₀ values as the positive control (Diprotin-A). The most influential 7 peptides were shown to generate higher docking scores than the control. The main interaction mechanism between hazelnut peptides and DPP-IV possibly depended on hydrophobic interactions. While further concentration could enhance the DPP-IV inhibitory potential of hazelnut peptides, hazelnut cakes represent a sustainable resource of potentially antidiabetic peptides.

Keywords: Antidiabetic activity; Bioactive peptides; DPP-IV, Dipeptidyl peptidase-IV; FPLC, Fast protein liquid chromatography; Hazelnut proteins; IC50, Half maximal inhibitory concentration; LC-Q-TOF/MS, Liquid Chromatography Quadrupole Time-of-Flight Mass Spectrometry; Molecular docking; Valorization.