A comprehensive method to explore inhibitory kinetics and mechanisms of an anticoagulant peptide derived from Crassostrea gigas

Shuzhen Cheng; Di Wu; Hanxiong Liu; Xianbing Xu; Beiwei Zhu; Ming Du

Food Science and Human Wellness (Nov 2022)

A comprehensive method to explore inhibitory kinetics and mechanisms of an anticoagulant peptide derived from Crassostrea gigas

Shuzhen Cheng,
Di Wu,
Hanxiong Liu,
Xianbing Xu,
Beiwei Zhu,
Ming Du

Affiliations

Shuzhen Cheng: Department of Food Science and Engineering, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
Di Wu: Department of Food Science and Engineering, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
Hanxiong Liu: Department of Food Science and Engineering, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
Xianbing Xu: Department of Food Science and Engineering, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
Beiwei Zhu: Department of Food Science and Engineering, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Corresponding authors at: Department of Food Science and Engineering, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China
Ming Du: Department of Food Science and Engineering, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China; Corresponding authors at: Department of Food Science and Engineering, National Engineering Research Center of Seafood, Dalian Polytechnic University, Dalian 116034, China

Journal volume & issue: Vol. 11, no. 6
pp. 1491 – 1499

Abstract

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A comprehensive method was applied to evaluate the anticoagulant activity of a novel anticoagulant peptide (NAESLRK) derived from oyster (Crassostrea gigas). The anticoagulant peptide drastically reduced the extrinsic clotting activity and also impaired the intrinsic clotting activity slightly. Consistent with clotting data, the thrombin peak height was reduced to 84.7 nmol/L from 123.4 nmol/L, and thrombin generation time was delayed to 4.67 min from 4.42 min when the extrinsic trigger was applied. The inhibitory kinetics of FXIa, FIXa, FXa, FIIa, and APC in a purified component system rationally explained the reduction of extrinsic clotting activity and impairment of thrombin generation. Besides the inhibition of FXa and FIIa activity, the activation processes of FX and FII by intrinsic/extrinsic tenase complex and prothrombinase were also damaged. The anticoagulant activity in the plasma system was the result of comprehensive inhibition of various factors. The research provided a novel method for anticoagulant evaluation and inhibitory mechanism of bioactive peptides from food products.

Published in Food Science and Human Wellness

ISSN: 2213-4530 (Online)
Publisher: Tsinghua University Press
Country of publisher: China
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.sciopen.com/journal/2097-0765

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