Preparation, identification, and anti-melanogenesis activity of royal jelly protein peptides

IF 4 2区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Jiayi Liang , Chengliang Guo , Zhiwen Li , Jing Bi , Ruiming Wang , Piwu Li , Xiaohui Yang
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Abstract

Excessive melanogenesis leads to hyperpigmentation-related skin disorders. To develop safe and effective anti-melanogenic agents, an ultrafiltered fraction RJPH-1 (MW < 3 kDa) with high tyrosinase (TYR) inhibitory activity was obtained from royal jelly protein hydrolysates by pepsin enzymolysis and ultrafiltration in this study. It was found that RJPH-1 effectively inhibited TYR activity and melanin production in B16-F10 cells and zebrafish, downregulating the expression of melanogenesis-related genes (MITF, TYR, TRP-2) through the MAPK signaling pathway. Furthermore, the most active F2 component of RJPH-1 was isolated by gel filtration chromatography and identified by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Molecular docking showed that the bioactive peptide FDYDPKFT could establish stable hydrogen bonds with TYR to inhibit its activity. These findings indicate that RJPH-1 and its active peptides can be used as potential anti-melanogenic agents for skin whitening.

Abstract Image

蜂王浆蛋白肽的制备、鉴定及抗黑素生成活性研究
过多的黑色素生成导致色素沉着相关的皮肤疾病。为了开发安全有效的抗黑素药物,超滤馏分RJPH-1 (MW <;本研究通过胃蛋白酶酶解和超滤,从蜂王浆蛋白水解物中获得具有高酪氨酸酶(TYR)抑制活性的3 kDa蛋白。研究发现,RJPH-1可有效抑制B16-F10细胞和斑马鱼的TYR活性和黑色素生成,通过MAPK信号通路下调黑色素生成相关基因(MITF、TYR、TRP-2)的表达。利用凝胶过滤色谱分离纯化了RJPH-1中活性最高的F2组分,并利用液相色谱-串联质谱(LC-MS/MS)对其进行了鉴定。分子对接表明,生物活性肽FDYDPKFT可以与TYR建立稳定的氢键,抑制其活性。这些结果表明,RJPH-1及其活性肽可作为潜在的抗黑素剂用于皮肤美白。
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来源期刊
Journal of Functional Foods
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.
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