Antioxidant potential of peptides from poultry hemoglobin via probiotic-assisted hydrolysis: Deciphering mechanisms at the cellular level and through molecular dynamics simulations

IF 7 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Research International Pub Date : 2025-02-06 DOI:10.1016/j.foodres.2025.115953

Wei Cui , Yong Xie , Yinghui Zhang , Xinlian Su , Tianqi Cui , Xingguang Chen , Zhaoming Wang , Feiran Xu , Hui Zhou , Baocai Xu

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Abstract

Achieving the therapeutic goal of treating diseases by effectively controlling the excessive accumulation of intracellular free radicals is still very challenging, which motivates researchers to develop efficient novel antioxidant peptides from sustainable resources continuously. This study first pioneered a probiotic-assisted enzymatic hydrolysis of hemoglobin, which obtained 149 peptides. Two antioxidant peptides were rapidly screened using advanced molecular dynamics simulation techniques, revealing their molecular interaction mechanisms with Keap1. It was found that GLWGKV occupied six binding sites for Keap1 to form hydrogen bonds with Nrf2, whereas LIVYPW occupied two binding sites, and the binding free energy of GLWGKV to Keap1 was lower binding more stable. Cellular experiments confirmed that GLWGKV up-regulated the expression of related proteins and increased antioxidant enzyme activities, thereby attenuating H₂O₂-induced oxidative damage in Caco-2 cells. This research increases the economic added value of animal blood and demonstrates its great potential for development in functional foods.

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来源期刊

Food Research International 工程技术-食品科技

CiteScore

12.50

自引率

7.40%

发文量

1183

审稿时长

79 days

期刊介绍： Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.