Generation of cyclic peptides with improved anti-Photoaging activity during the thermal processing of collagen peptides.

IF 10.4 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2026-10-17 DOI:10.1016/j.foodchem.2026.151561

Wenxin Li, Danyin Yang, Lin Zheng, Mouming Zhao

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Abstract

This study explored the structural changes of collagen peptides during heat treatment under different conditions that might affect their anti-photoaging activities. Results showed that the matrix metalloproteinase-1 (MMP-1) inhibition rate of collagen hydrolysates significantly increased after heat treatment at various pH values, and its contents of Hyp (O)-containing and Gly-Pro-Xaa tripeptides significantly reduced, while cyclic dipeptides such as cyclo(LO), cyclo(FO), and cyclo(GP) were formed. Specifically, cyclo(LO) and cyclo(GP) displayed stronger MMP-1 inhibition (64.12% and 52.81%, respectively) than the linear di- and tripeptides LO, LOG, GPI and GPM (35.86%, 22.03%, 21.28% and 41.14%, respectively). This might be due to their increased conformational rigidity and strengthened hydrophobic interactions with MMP-1. Additionally, the cyclic dipeptides cyclo(PO), cyclo(LO), cyclo(AO), cyclo(SO), cyclo(FO) and cyclo(GP) significantly enhanced the viability of fibroblasts damaged by UVA. The results highlighted the cyclic form of Hyp-containing dipeptides with improved anti-photoaging activity generated upon heat treatment and its potential application in skin health.

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在胶原蛋白肽的热处理过程中产生具有改善抗光老化活性的环状肽。

本研究探讨了不同热处理条件下胶原肽的结构变化对其抗光老化活性的影响。结果表明，在不同pH值下热处理后，胶原水解产物基质金属蛋白酶-1 （MMP-1）抑制率显著升高，含Hyp (O)-和gy - pro - xaa三肽含量显著降低，形成环状二肽，如环状（LO）、环状（FO）和环状（GP）。其中，cyclo（LO）和cyclo（GP）对MMP-1的抑制作用（分别为64.12%和52.81%）强于线性二肽和三肽LO、LOG、GPI和GPM（分别为35.86%、22.03%、21.28%和41.14%）。这可能是由于它们增加了构象刚性和增强了与MMP-1的疏水相互作用。此外，环二肽cyclo（PO）、cyclo（LO）、cyclo（AO）、cyclo（SO）、cyclo（FO）和cyclo（GP）显著提高了UVA损伤成纤维细胞的活力。研究结果强调了含羟基苯基二肽的环状形式在热处理后产生的抗光老化活性及其在皮肤健康方面的潜在应用。

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 Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.