Statistical modeling of in vitro pepsin specificity

نویسندگان

چکیده

The specificity of pepsin, the major protease gastric digestion, has been previously investigated, but only regarding primary sequence protein substrates. present study aimed to consider in addition physicochemical and structural characteristics, at molecular sub-molecular scales. For six different proteins submitted vitro peptide bonds cleaved were determined from peptides released identified by LC–MS/MS. An original statistical approach, based on propensity scores calculated for each amino acid residue both sides bonds, concluded that preferential cleavage occurred after Leu Phe, before Ile. Moreover, reliable models developed predicting bond cleavage, highlighted predominant role residues N-terminal side up seventh position (P7 P7?). significant influence hydrophobicity, charge constraints around was also evidenced.

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ژورنال

عنوان ژورنال: Food Chemistry

سال: 2021

ISSN: ['1873-7072', '0308-8146']

DOI: https://doi.org/10.1016/j.foodchem.2021.130098