Sijia Wu

TL;DR: The docking results revealed that the interactions between peptides and the major amino acids residues Arg151, Asp147, and Gln52 of T1R1 play critical roles in the production of umami taste.

TL;DR: Molecular docking analysis revealed that a potential antiviral peptide EEAGGATAAQIEM (E-M) could interact with residues Thr190, Thr25, Thr26, Ala191, Leu50, Met165, Gln189, Glu166, His164, His41, Cys145, Gly143, and Asn119 of Mpro via 11 conventional hydrogen bonds and one alkyl interaction.

TL;DR: The in silico method is effective to predict and identify novel ACE inhibitory peptides from protein hydrolysates and confirmed that the higher inhibitory potency of NCW might be attributed to the formation of more hydrogen bonds with the ACE's active site.

TL;DR: It is demonstrated that the peptide KLPGF could become a potential functional food intervention in AD and inhibit AChE with an inhibition rate of 61.23% at a concentration of 50 μg mL-1.

TL;DR: The novel XO inhibitory peptide EEAK from tuna protein could be used as potential candidate for controlling gout and hyperuricemia and suggested that conventional hydrogen bond interactions and electrostatic interactions play an important role in XO inhibition.