Huaxing Sun, Liyu Liu, Yang Liu, Shuguang Wang, Yanglin Hua, Mouming Zhao, Guowan Su
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引用次数: 0
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.
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)