Machine learning-driven discovery of bioactive peptides from duckweed (Lemnaceae) protein hydrolysates: Identification and experimental validation of 20 novel antihypertensive, antidiabetic, and/or antioxidant peptides.

Journal: Food chemistry
Published Date:

Abstract

Duckweed, a sustainable, protein-rich aquatic plant, has recently emerged as a promising source of bioactive peptides. However, their identification remains limited and challenging in such complex mixtures. Following duckweed hydrolysis with pepsin, chymotrypsin, trypsin and papain, and a centrifugation step producing two fractions: supernatant (DS) and pellet (DP), interesting half-maximal inhibitory concentration (IC) for dipeptidyl peptidase (DPP)-IV and angiotensin-converting enzyme (ACE) inhibition were obtained for DS fractions, especially with pepsin (IC = 0.7 and 0.07 mg/mL, respectively). Using partial least squares-discriminant analysis (PLS-DA) combined with quantitative structure-activity relationship (QSAR) models, five new DPP-IV inhibitors (most active: API, IC = 126.88 μM), eleven new ACE inhibitors (most active: FAR, IC = 13.54 μM) and four new antioxidants (>200 μM) were identified. Two sequences were active across all three tested bioactivities, revealing promising multi-target peptides. These findings highlight the potential of duckweed-derived peptides to support health and metabolic balance.

Authors

  • Aurore Cournoyer
    Department of Food Science, Université Laval, Québec G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec G1V 0A6, Canada.
  • Marie-Ève Bernier
    Department of Food Sciences, Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Quebec, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada.
  • Hairati Aboubacar
    UMR-T 1158, BioEcoAgro, University of Lille, 59650 Villeneuve d'Ascq, France.
  • Juan de Toro-Martín
    Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; School of Nutrition, Université Laval, Quebec, QC G1V 0A6, Canada.
  • Marie-Claude Vohl
    Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec, QC G1V 0A6, Canada; School of Nutrition, Université Laval, Quebec, QC G1V 0A6, Canada.
  • Rozenn Ravallec
    UMR-T 1158, BioEcoAgro, University of Lille, 59650 Villeneuve d'Ascq, France.
  • Benoit Cudennec
    UMR-T 1158, BioEcoAgro, University of Lille, 59650 Villeneuve d'Ascq, France.
  • Laurent Bazinet
    Department of Food Science, Université Laval, Québec G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec G1V 0A6, Canada. Electronic address: laurent.bazinet@fsaa.ulaval.ca.