Protective properties of milk-derived peptide QEPV in attenuating oxidative stress through AMPK/PPARα signaling pathways

IF 3.8 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Functional Foods Pub Date : 2024-10-04 DOI:10.1016/j.jff.2024.106503

Xiaojie Peng , Li Ma , Yuan Cheng , Guoyi Wu , Shanshan Xiao , Xingxing Zeng , Shaohui Zhang , Jiehui Zhou

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引用次数: 0

Abstract

Peptides derived from fermented milk have demonstrated diverse bioactivities. In this study, we investigated the protective effects of Gln-Glu-Pro-Val (QEPV) against hydrogen peroxide (H₂O₂) induced oxidative stress in RAW 264.7 cells and further evaluated its potential in Drosophila melanogaster (D. melanogaster). Pre-incubation with QEPV in vitro dose-dependently promoted cell viability, suppressed oxidative damage, and increased antioxidant enzyme activities in a low-level oxidative stress model. QEPV remarkably extended lifespan under the low-level oxidative stress, validating its practical applicability. These effects were attributed to the upregulation of 5′ adenosine monophosphate-activated protein kinase (AMPK) and peroxisome proliferator-activated receptor alpha (PPARα) signaling pathways, as revealed by label-free proteomic analysis. To confirm the roles of these two signaling pathways, antagonists of AMPK (Dorsomorphin) and PPARα (GW6471) were applied in vitro and in vivo. The protective effects of QEPV were reversed by both antagonists. Overall, QEPV exhibits protective properties by selectively upregulating the AMPK and PPARα signaling pathways, indicating its potential application as an antioxidant food ingredient.

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奶源肽 QEPV 通过 AMPK/PPARα 信号通路减轻氧化应激的保护特性

从发酵牛奶中提取的肽具有多种生物活性。本研究调查了 Gln-Glu-Pro-Val (QEPV) 对 RAW 264.7 细胞中过氧化氢（H2O2）诱导的氧化应激的保护作用，并进一步评估了其在黑腹果蝇（D. melanogaster）中的潜力。在低水平氧化应激模型中，体外预孵育 QEPV 可剂量依赖性地提高细胞活力、抑制氧化损伤并增加抗氧化酶活性。在低水平氧化应激下，QEPV显著延长了细胞的寿命，从而验证了它的实用性。无标记蛋白质组分析显示，这些效应归因于5′单磷酸腺苷激活蛋白激酶（AMPK）和过氧化物酶体增殖激活受体α（PPARα）信号通路的上调。为了证实这两种信号通路的作用，在体外和体内应用了 AMPK（多索吗啡）和 PPARα （GW6471）的拮抗剂。这两种拮抗剂都能逆转 QEPV 的保护作用。总之，QEPV 通过选择性地上调 AMPK 和 PPARα 信号通路而表现出保护特性，这表明它具有作为抗氧化食品成分的应用潜力。

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来源期刊

Journal of Functional Foods FOOD SCIENCE & TECHNOLOGY-

CiteScore

9.60

自引率

1.80%

发文量

428

审稿时长

76 days

期刊介绍： Journal of Functional Foods continues with the same aims and scope, editorial team, submission system and rigorous peer review. We give authors the possibility to publish their top-quality papers in a well-established leading journal in the food and nutrition fields. The Journal will keep its rigorous criteria to screen high impact research addressing relevant scientific topics and performed by sound methodologies. The Journal of Functional Foods aims to bring together the results of fundamental and applied research into healthy foods and biologically active food ingredients. The Journal is centered in the specific area at the boundaries among food technology, nutrition and health welcoming papers having a good interdisciplinary approach. The Journal will cover the fields of plant bioactives; dietary fibre, probiotics; functional lipids; bioactive peptides; vitamins, minerals and botanicals and other dietary supplements. Nutritional and technological aspects related to the development of functional foods and beverages are of core interest to the journal. Experimental works dealing with food digestion, bioavailability of food bioactives and on the mechanisms by which foods and their components are able to modulate physiological parameters connected with disease prevention are of particular interest as well as those dealing with personalized nutrition and nutritional needs in pathological subjects.