Glycine-rich peptides from fermented Chenopodium formosanum sprout as an antioxidant to modulate the oxidative stress

Chen Che Hsieh, Shu Han Yu, Hsing Chun Kuo, Darin Khumsupan, Hsiao Chu Huang, Yu Wei Liou, Chen Yu Kao, Szu Chuan Shen, Kuan Chen Cheng*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Rhizopus oligosporus was utilized in the solid-state fermentation of Chenopodiumformosanumsprouts (FCS) in a bioreactor. Subsequently, the antioxidant activity of food proteins derived from FCS was investigated. Results showed that glycine-rich peptide (GGGGGKP, G-rich peptide), identified from the <2 kDa FCS proteins, had antioxidant values. According to SwissADME, AllerTOP, ToxinPred, and BIOPEP-UWM analyses, G-rich peptide was identified as safe, non-toxic, and non-allergenic. Afterward, the peptide was examined using in silico and in vitro studies to evaluate its potential alleviating oxidative stress caused by particulate matter. This study proposed plausible mechanisms that involve the binding of G-rich peptide which inhibited phosphorylation of the v-rel avian reticuloendotheliosis viral oncogene homologA(RELA) subunit onNF-kB pathway. The inhibition then resulted in down regulation of NF-kB transcription and genetic expression of inflammatory responses. These findings suggested that G-rich peptide from FCS proteins can potentially alleviate oxidative stress.

Original languageEnglish
Pages (from-to)626-638
Number of pages13
JournalJournal of Food and Drug Analysis
Volume31
Issue number4
DOIs
Publication statusPublished - 2023

Keywords

  • Antioxidant
  • Chenopodium formosanum
  • Food-derived peptide
  • Glycine-rich peptide
  • NF-kB pathway

ASJC Scopus subject areas

  • Food Science
  • Pharmacology

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