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*

*此作品的通信作者

研究成果: 雜誌貢獻期刊論文同行評審

摘要

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.

原文英語
頁(從 - 到)626-638
頁數13
期刊Journal of Food and Drug Analysis
31
發行號4
DOIs
出版狀態已發佈 - 2023

ASJC Scopus subject areas

  • 食品科學
  • 藥理

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