GLGPGVG derived from bovine elastin repairs UV-induced photoaging in human foreskin fibroblasts and its potential bioavailability

IF 4 Q2 FOOD SCIENCE & TECHNOLOGY
eFood Pub Date : 2024-01-03 DOI:10.1002/efd2.128
Huaxing Sun, Liyu Liu, Yang Liu, Shuguang Wang, Yanglin Hua, Mouming Zhao, Guowan Su
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Abstract

Studies have indicated the potential of oral elastin hydrolysates in repairing photoaging skin. To reveal the underlying mechanism, this study examined how two elastin-derived peptides (Gly-Leu-Gly-Pro-Gly-Val-Gly [GLGPGVG] and Pro-Tyr [PY]) repair ultraviolet (UV)-induced damage in human foreskin fibroblasts (HFFs) and explored their digestive stability using UPLC-MS/MS. Results showed that UV-damaged HFFs treated with GLGPGVG showed higher superoxide dismutases (SOD) activity and cell viability compared with PY treatment. Furthermore, GLGPGVG even reversed UV-induced increase in reactive oxygen species, MMP-12 (elastase), elastin mRNA and intercellular Ca2+ levels, and decrease in elastin content. Intriguingly, in vitro digestion products from GLGPGVG retained approximately 60% of elastase inhibitory activity. Furthermore, a portion of GLGPGVG was observed to pass through the Caco-2 monolayer intact. These findings revealed that elastin-derived peptide GLGPGVG holds promise for passing through the gastrointestinal tract and exerting protective effects against photoaging through increasing SOD activity and inhibiting MMP-12 expression.

Abstract Image

从牛弹性蛋白中提取的 GLGPGVG 可修复紫外线诱导的人包皮成纤维细胞光老化及其潜在的生物利用率
研究表明,口服弹性蛋白水解物具有修复光老化皮肤的潜力。为了揭示其潜在机制,本研究考察了两种弹性蛋白衍生肽(Gly-Leu-Gly-Pro-Gly-Val-Gly [GLGPGVG] 和 Pro-Tyr [PY])如何修复紫外线(UV)诱导的人包皮成纤维细胞(HFFs)损伤,并使用 UPLC-MS/MS 探索了它们的消化稳定性。结果表明,与PY处理相比,用GLGPGVG处理紫外线损伤的HFFs显示出更高的超氧化物歧化酶(SOD)活性和细胞活力。此外,GLGPGVG 甚至还能逆转紫外线引起的活性氧、MMP-12(弹性蛋白酶)、弹性蛋白 mRNA 和细胞间 Ca2+ 水平的增加,以及弹性蛋白含量的减少。有趣的是,GLGPGVG 的体外消化产物保留了约 60% 的弹性蛋白酶抑制活性。此外,还观察到一部分 GLGPGVG 完整地通过了 Caco-2 单层。这些研究结果表明,源于弹性蛋白的肽 GLGPGVG 有望通过胃肠道,并通过提高 SOD 活性和抑制 MMP-12 的表达,发挥抗光老化的保护作用。
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来源期刊
eFood
eFood food research-
CiteScore
6.00
自引率
0.00%
发文量
44
期刊介绍: eFood is the official journal of the International Association of Dietetic Nutrition and Safety (IADNS) which eFood aims to cover all aspects of food science and technology. The journal’s mission is to advance and disseminate knowledge of food science, and to promote and foster research into the chemistry, nutrition and safety of food worldwide, by supporting open dissemination and lively discourse about a wide range of the most important topics in global food and health. The Editors welcome original research articles, comprehensive reviews, mini review, highlights, news, short reports, perspectives and correspondences on both experimental work and policy management in relation to food chemistry, nutrition, food health and safety, etc. Research areas covered in the journal include, but are not limited to, the following: ● Food chemistry ● Nutrition ● Food safety ● Food and health ● Food technology and sustainability ● Food processing ● Sensory and consumer science ● Food microbiology ● Food toxicology ● Food packaging ● Food security ● Healthy foods ● Super foods ● Food science (general)
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