Olive Leaf Protein Hydrolysate as a Novel Source of Antimicrobial Peptides: Peptidomic Characterization and In Silico Evaluation
Olive (Olea europaea) leaves, a by-product of olive oil production, represent a promising source of bioactive peptides. In this study, the peptidome of an olive leaf protein hy- drolysate (OLPH) obtained via enzymatic hydrolysis with Alcalase was identified and analyzed for the first time. Liquid Ch...
| Autores: | , , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2025 |
| País: | España |
| Institución: | Universidad de Sevilla (US) |
| Repositorio: | idUS. Depósito de Investigación de la Universidad de Sevilla |
| OAI Identifier: | oai:idus.us.es:11441/179874 |
| Acceso en línea: | https://hdl.handle.net/11441/179874 https://doi.org/10.3390/molecules30163382 |
| Access Level: | acceso abierto |
| Palabra clave: | Olea europaea protein hydrolysate bioactive peptides in silico analysis peptidome profile molecular docking |
| Sumario: | Olive (Olea europaea) leaves, a by-product of olive oil production, represent a promising source of bioactive peptides. In this study, the peptidome of an olive leaf protein hy- drolysate (OLPH) obtained via enzymatic hydrolysis with Alcalase was identified and analyzed for the first time. Liquid Chromatography coupled to Trapped Ion Mobility Spectrometry and Tandem Mass Spectrometry (LC-TIMS-MS/MS) analysis revealed over 7000 peptide sequences. Peptides with PeptideRanker scores above 0.79 were selected for in silico evaluation of antimicrobial potential, including physicochemical characterization and molecular docking. Several peptides—such as NYPAWGY, SSKGSLGGGF, QWDQ- GYF, and SGPAFNAGR—exhibited strong predicted antimicrobial potential, supported by favorable interactions with bacterial, viral, and fungal targets in docking simulations. Correlation analysis revealed that physicochemical features, such as net hydrogen, am- phipathicity, and isoelectric point, were positively associated with predicted antimicrobial activity. These findings highlight the potential of olive leaf-derived peptides as natural antimicrobial agents and support the valorization of olive by-products as a sustainable source of functional ingredients for applications in food safety and health. Further ex- perimental validation is needed to confirm the efficacy and mechanism of action of the identified peptides. |
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