Explore the antioxidative and tyrosinase inhibitory activity of green sericin resources from different fibroin-deficient silkworm varieties

IF 2.9 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Xinyu Cao, Xinyi Ding, Rui Chen, Yurong Li, Akoumay Tehoungue, Wengong Huang, Guoping Kang, Guozheng Zhang, Yeshun Zhang
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Abstract

Sericin has garnered substantial interest in biomedicine, cosmetics, and functional food. Fibroin-deficient mutant cocoons yield sericin of higher-quality with more promising application prospects compared to their wild-type counterparts. However, current studies on sericin’s bioactivities are primarily focus on wild-type sources, posing a challenge in obtaining high-quality sericin. To delve deeper into the potential of sericin from mutant silkworms, three varieties of fibroin-deficient mutant silkworm cocoons were selected. Employing high-temperature and high-pressure (HTHP) methodologies facilitated the extraction of sericin from these cocoons. After hydrolyzing the three types of sericin with trypsin, their hydrolysates showed impressive antioxidant capacity. At the concentration of 3.2 mg/mL for each type of hydrolysate, more than 65% of DPPH free radicals and 90% of ABTS free radicals were cleaned. Moreover, they can inhibit at least 40% of tyrosinase and exert a remarkable inhibitory impact on tyrosinase activity. Importantly, the sericin hydrolysates can significantly protect cell against oxidative damage. Additionally, these three types of sericin have significant effects in inhibiting melanin production. The observed variations in bioactivities across these diverse sericin varieties are particularly fascinating.

探讨不同丝素缺乏家蚕品种绿丝素资源的抗氧化活性和酪氨酸酶抑制活性
丝胶蛋白在生物医药、化妆品、功能性食品等领域受到广泛关注。与野生型蚕茧相比,缺乏丝素蛋白的突变茧产量更高,应用前景更广阔。然而,目前对丝胶蛋白生物活性的研究主要集中在野生型来源,这给获得高质量的丝胶蛋白带来了挑战。为了深入研究突变蚕茧中丝胶蛋白的潜力,我们选择了三个缺乏丝胶蛋白的突变蚕茧品种。采用高温高压(HTHP)方法有利于从蚕茧中提取丝胶。用胰蛋白酶水解这三种丝胶蛋白后,它们的水解产物显示出令人印象深刻的抗氧化能力。每种水解液浓度为3.2 mg/mL时,可清除65%以上的DPPH自由基和90%以上的ABTS自由基。此外,它们能抑制至少40%的酪氨酸酶,对酪氨酸酶活性有显著的抑制作用。重要的是,丝胶蛋白水解物可以显著保护细胞免受氧化损伤。此外,这三种丝胶蛋白对抑制黑色素的产生有显著的作用。观察到的这些不同种类丝胶蛋白生物活性的变化尤其令人着迷。
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来源期刊
Journal of Food Measurement and Characterization
Journal of Food Measurement and Characterization Agricultural and Biological Sciences-Food Science
CiteScore
6.00
自引率
11.80%
发文量
425
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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