Key compounds and mechanisms of Lactiplantibacillus plantarum SCS2 in mitigating oxidative damage in INS-1 cells

IF 4.8 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Xinyi Huang , Lishi Jiang , Siheng Ren , Ying Zhang , Qian Luo , Xiao Meng , Xin Zhao
{"title":"Key compounds and mechanisms of Lactiplantibacillus plantarum SCS2 in mitigating oxidative damage in INS-1 cells","authors":"Xinyi Huang ,&nbsp;Lishi Jiang ,&nbsp;Siheng Ren ,&nbsp;Ying Zhang ,&nbsp;Qian Luo ,&nbsp;Xiao Meng ,&nbsp;Xin Zhao","doi":"10.1016/j.fbio.2025.106206","DOIUrl":null,"url":null,"abstract":"<div><h3>Objective</h3><div>This study investigated the key compounds and molecular mechanisms of <em>Lactiplantibacillus plantarum</em> (<em>L. plantarum</em>) SCS2 in reducing oxidative damage induced by hydrogen peroxide in rat insulinoma (INS-1) cells.</div></div><div><h3>Methods</h3><div>Intracellular peptides of ≤1 kDa from <em>L. plantarum</em> SCS2 were separated, refined, and characterized through liquid chromatography and mass spectrometry. Molecular docking identified peptides with strong binding affinity to Kelch-like ECH-associated protein 1 (Keap1). After employing a siRNA to knock down Keap1 expression, the underlying mechanisms were explored using Western blot and immunofluorescence analyses.</div></div><div><h3>Results</h3><div>Fifty-three peptides were identified, with PA (SLLFPGGN) and PB (AFDAPIN) showing strong Keap1 binding. PA and PB activated the Keap1–Nuclear factor erythroid 2-associated factor 2 (Nrf2) pathway, increasing Nrf2 and heme oxygenase-1 expression and reducing oxidative damage.</div></div><div><h3>Conclusion</h3><div>The intracellular peptides PA and PB of <em>L. plantarum</em> SCS2 could ameliorate oxidative damage in INS-1 cells through competitively binding to Keap1, thereby activating the Keap1–Nrf2 pathway.</div></div>","PeriodicalId":12409,"journal":{"name":"Food Bioscience","volume":"66 ","pages":"Article 106206"},"PeriodicalIF":4.8000,"publicationDate":"2025-02-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioscience","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2212429225003827","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0

Abstract

Objective

This study investigated the key compounds and molecular mechanisms of Lactiplantibacillus plantarum (L. plantarum) SCS2 in reducing oxidative damage induced by hydrogen peroxide in rat insulinoma (INS-1) cells.

Methods

Intracellular peptides of ≤1 kDa from L. plantarum SCS2 were separated, refined, and characterized through liquid chromatography and mass spectrometry. Molecular docking identified peptides with strong binding affinity to Kelch-like ECH-associated protein 1 (Keap1). After employing a siRNA to knock down Keap1 expression, the underlying mechanisms were explored using Western blot and immunofluorescence analyses.

Results

Fifty-three peptides were identified, with PA (SLLFPGGN) and PB (AFDAPIN) showing strong Keap1 binding. PA and PB activated the Keap1–Nuclear factor erythroid 2-associated factor 2 (Nrf2) pathway, increasing Nrf2 and heme oxygenase-1 expression and reducing oxidative damage.

Conclusion

The intracellular peptides PA and PB of L. plantarum SCS2 could ameliorate oxidative damage in INS-1 cells through competitively binding to Keap1, thereby activating the Keap1–Nrf2 pathway.

Abstract Image

求助全文
约1分钟内获得全文 求助全文
来源期刊
Food Bioscience
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.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信