Two turtle-derived tripeptides as ARE-luciferase inducers suppress H2O2-induced oxidative stress

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

Journal of Functional Foods Pub Date : 2024-12-01 DOI:10.1016/j.jff.2024.106606

Shilei Wang , Jianchang Jin , Yi Wu , Nuo Chen , Baiyi Chu , Wei Wang , Nan Wang

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Abstract

Activation of the Antioxidant response element (ARE) pathway contributes to protecting cells against oxidative stress. In the previous study, Asn-Cys-Ala and Cys-Thr-Ala derived from soft-shelled turtles demonstrated potent ARE-luciferase inducer activity in the HepG2 cell model. In this study, the effects of Asn-Cys-Ala and Cys-Thr-Ala on the Nuclear factor (erythroid-derived 2)-like 2/ Kelch-like ECH-associated protein 1 (Nrf2/Keap1) system in HepG2 cells were studied. The results showed that Asn-Cys-Ala and Cys-Thr-Ala regulated the Nrf2/ARE pathway by stabilizing the Nrf2 levels, which was achieved by decreasing the levels of Keap1. The EC₅₀ values for the cellular antioxidant activity of Asn-Cys-Ala and Cys-Thr-Ala were 81.53 and 58.60 μM, respectively. And the results also demonstrated that treatment with Asn-Cys-Ala and Cys-Thr-Ala could reduce the H₂O₂-induced changes in intracellular Reactive Oxygen Species (ROS), Malondialdehyde (MDA) levels, and antioxidant enzyme activity (Superoxide dismutase, SOD; Glutathione peroxidase, GSH-Px; Catalase, CAT) (p < 0.05).

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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.