{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T08:20:16Z","timestamp":1790497216701,"version":"4.1.0"},"reference-count":42,"publisher":"Wiley","issue":"9","license":[{"start":{"date-parts":[[2018,8,13]],"date-time":"2018-08-13T00:00:00Z","timestamp":1534118400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31771985"],"award-info":[{"award-number":["31771985"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["31601479"],"award-info":[{"award-number":["31601479"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2018,9]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      Excessive concentrations of angiotensin\u2010converting enzyme (ACE) can give rise to high blood pressure, and is harmful to the body. ACE inhibitory peptides from food proteins are considered good sources of function food. However, the preparation of ACE inhibitory peptides by classical method faces many challenges. Three novel ACE inhibitory peptides were identified by\n                      <jats:italic>in silico<\/jats:italic>\n                      methods, and showed potent activity against ACE\n                      <jats:italic>in vitro<\/jats:italic>\n                      . The simulation hydrolysis of nebulin was performed with ExPASy PeptideCutter program. Potential activity, solubility, and absorption, distribution, metabolism, excretion, and toxicity properties of generated peptides were predicted using program online. Molecular docking displayed that EGF, HGR, and VDF were docked into the\n                      <jats:italic>S<\/jats:italic>\n                      <jats:sub>1<\/jats:sub>\n                      and\n                      <jats:italic>S<\/jats:italic>\n                      <jats:sub>2<\/jats:sub>\n                      pockets of ACE. Meanwhile, Phe and Arg at the C\u2010terminal enhance ACE affinity. The IC\n                      <jats:sub>50<\/jats:sub>\n                      values of EGF, HGR, and VDF were 474.65 \u00b1 0.08, 106.21 \u00b1 0.52, and 439.27 \u00b1 0.09 \u03bcM, respectively. Three peptides EGF, HGR, and VDF from\n                      <jats:italic>Oncorhynchus mykiss<\/jats:italic>\n                      nebulin were identified, and the molecular mechanism between ACE and peptides was clarified using\n                      <jats:italic>in silico<\/jats:italic>\n                      methods. The results suggested that\n                      <jats:italic>Oncorhynchus mykiss<\/jats:italic>\n                      nebulin would be an attractive raw material of antihypertensive nutraceutical ingredients.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>\n                      This study has shown the potential of\n                      <jats:italic>Oncorhynchus mykiss<\/jats:italic>\n                      nebulin as good sources for producing ACE inhibitory peptides. According to this finding,\n                      <jats:italic>in silico<\/jats:italic>\n                      approach is the feasible way for prediction and identification of food\u2010derived ACE inhibitory peptides in emerging nutraceutical field.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.14299","type":"journal-article","created":{"date-parts":[[2018,8,13]],"date-time":"2018-08-13T05:36:46Z","timestamp":1534138606000},"page":"2375-2383","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":42,"title":["Novel Angiotensin\u2010Converting Enzyme Inhibitory Peptides Derived from\n                    <i>Oncorhynchus mykiss<\/i>\n                    Nebulin: Virtual Screening and\n                    <i>In Silico<\/i>\n                    Molecular Docking Study"],"prefix":"10.1111","volume":"83","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9019-5494","authenticated-orcid":false,"given":"Zhipeng","family":"Yu","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering Bohai Univ.  Jinzhou 121013 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yue","family":"Fan","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Bohai Univ.  Jinzhou 121013 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenzhu","family":"Zhao","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Bohai Univ.  Jinzhou 121013 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Long","family":"Ding","sequence":"additional","affiliation":[{"name":"Lab of Nutrition and Functional Food Jilin Univ.  Changchun 130062 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianrong","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering Bohai Univ.  Jinzhou 121013 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingbo","family":"Liu","sequence":"additional","affiliation":[{"name":"Lab of Nutrition and Functional Food Jilin Univ.  Changchun 130062 P.R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2018,8,13]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.06.112"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jcs.2014.01.019"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.06.040"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1021\/ci300367a"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.peptides.2015.11.003"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.bbrc.2016.03.121"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2016.03.026"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf5002606"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0180293"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1093\/nar\/gkt108"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jff.2013.01.024"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2016.01.009"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2016.12.023"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00044-017-1893-y"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2014.11.150"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1002\/anie.201202937"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1038\/nature02145"},{"key":"e_1_2_9_19_1","first-page":"3313","article-title":"Exploration of natural product ingredients as inhibitors of human HMG\u2010CoA reductase through structure\u2010based virtual screening","volume":"9","author":"Lin S\u2010H.","year":"2015","journal-title":"Drug Design, Development and Therapy"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.10.095"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.7b04442"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2010.03.108"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1002\/anie.201208414"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1093\/jaoac\/91.4.965"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0045012"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1038\/nature01370"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2017.04.056"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.05.087"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijms17122099"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jprot.2013.10.006"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ejmech.2012.03.057"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ymeth.2017.09.008"},{"issue":"1","key":"e_1_2_9_33_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.cis.2008.07.004","article-title":"Membrane\u2010based techniques for the separation and purification of proteins: an overview","volume":"145","author":"Saxena A.","year":"2009","journal-title":"Advances in Colloid and Interface Science"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.1007\/s40203-017-0028-y"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.7b04043"},{"key":"e_1_2_9_36_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.7b03195"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.procbio.2016.12.022"},{"key":"e_1_2_9_38_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0140-6736(02)11138-X"},{"issue":"6","key":"e_1_2_9_39_1","first-page":"696","article-title":"The proteomics protocols handbook","volume":"71","author":"Wiederschain G. 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