Comprehensive analysis of yak milk residue peptides for anti-hypoxic functional foods: targeting neuroinflammation and apoptosis in hypoxic mice†

IF 5.1 1区 农林科学 Q1 BIOCHEMISTRY & MOLECULAR BIOLOGY
Food & Function Pub Date : 2025-06-19 DOI:10.1039/D5FO01223F
Feiyan Yang, Zhang Luo, Zhongxing Chu, Zeyu He, Zuomin Hu, Guangfan Qu, Yaping Zhou, Yiping Tang, Shuguo Sun and Feijun Luo
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引用次数: 0

Abstract

The hypoxia-induced stress response constitutes a physiological disorder that poses a significant, life-threatening risk. This study aims to investigate the anti-hypoxic brain injury effects of peptides derived from yak milk residue and elucidate their underlying mechanisms. Peptidomic analysis identified three bioactive peptides (YPFPGPIPN, PVVPPFLQPEVMGVSK, and T3-LVYPFPGPIPN (T3)) associated with anti-hypoxic activity. In vitro blood–brain barrier (BBB) modeling demonstrated that T3 exhibited significant time- and concentration-dependent permeability. Under hypoxic stress, T3 effectively inhibited neuronal inflammation and apoptosis. Integrated metabolomics and transcriptomics analyses revealed that T3 mitigates hypoxia-induced neuroinflammation by regulating L-glutamine metabolism through the RAS/TNF-α/MAPK signaling pathway. These findings underscore the potential of yak milk residue-derived peptide (T3) as a neuroprotective agent against hypoxic injury. The insights gained from this research are instrumental in utilizing yak milk byproducts and developing functional foods with anti-hypoxia properties, thereby addressing the market needs of specific demographic groups.

牦牛乳渣多肽抗缺氧功能食品的综合分析:针对缺氧小鼠的神经炎症和细胞凋亡。
缺氧引起的应激反应构成了一种生理紊乱,具有重大的、危及生命的危险。本研究旨在探讨牦牛乳渣肽的抗缺氧脑损伤作用及其机制。肽组学分析鉴定出三种生物活性肽(YPFPGPIPN, PVVPPFLQPEVMGVSK和T3- lvypfpgpipn (T3))与抗缺氧活性相关。体外血脑屏障(BBB)模型显示,T3具有明显的时间和浓度依赖性通透性。低氧应激下,T3能有效抑制神经元炎症和细胞凋亡。综合代谢组学和转录组学分析显示,T3通过RAS/TNF-α/MAPK信号通路调节l -谷氨酰胺代谢,从而减轻缺氧诱导的神经炎症。这些发现强调了牦牛奶渣衍生肽(T3)作为一种抗缺氧损伤的神经保护剂的潜力。本研究成果有助于利用牦牛奶副产品,开发具有抗缺氧特性的功能性食品,从而满足特定人群的市场需求。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Food & Function
Food & Function BIOCHEMISTRY & MOLECULAR BIOLOGY-FOOD SCIENCE & TECHNOLOGY
CiteScore
10.10
自引率
6.60%
发文量
957
审稿时长
1.8 months
期刊介绍: Food & Function provides a unique venue for physicists, chemists, biochemists, nutritionists and other food scientists to publish work at the interface of the chemistry, physics and biology of food. The journal focuses on food and the functions of food in relation to health.
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