Preparation, identification and in vivo study of antioxidant peptides from Haematococcus pluvialis residue

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-02-15 DOI:10.1016/j.fbio.2025.106140

Yuling Zhang , Mengjia Zhu , Qingxin Zhou , Yuhong Yang , Lei Du , Xiang Gao

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Abstract

Haematococcus pluvialis (H. pluvialis) residue is a by-product of astaxanthin extraction and has not been sufficiently utilized. Herein, we aimed to prepare novel antioxidative peptides from H. pluvialis residue (HPRP) and evaluate the ameliorative effects of HPRP on liver injury in D-Gal induced aging mice. The results indicated that neutral protease was the best protease and the optimal enzymatic conditions was determined. Peptides fractions with molecular weights below 5 kDa (HPRP-1) showed better antioxidant activity and excellent stability. Animal studies indicated that HPRP-1 and HPRP alleviated D-Gal-induced liver tissue oxidative injury. Potential mechanisms were the regulation of hepatic Keap1-Nrf2/HO-1 pathway and regulation of intestinal microbiota. Finally, three novel peptides (GVFHPGPF, IDPGTWRPL and APIIGKPAPGFK) with high antioxidant activity were screened based on LC-MS/MS, molecular docking and in vitro activity validation. Our findings provide new insights into the high-value utilization of H. pluvialis residue and exploitation of novel antioxidant functional ingredients.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.