黑鲈鱼鳞生物活性胶原肽的分离、表征及其抗光老化作用

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-22 DOI:10.1016/j.foodchem.2025.146779

Dongcheng Liu , Yongxin Ren , Saiyi Zhong , Baojun Xu

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引用次数: 0

摘要

研究了从黑鲈鱼鳞中提取的胶原蛋白肽（CPs）的抗光老化作用。柠檬酸提取的胶原蛋白得率最高（2.51±0.14%），纯度为92.35±1.12%。SDS-PAGE分析与I型胶原的存在一致，而UV光谱验证了其质量。alcalase水解的CPs提高了uvb照射HaCaT细胞的细胞活力，使GSH/GSSG比值恢复到135.00，活性氧（ROS）减少28.7%，一氧化氮（no）的产生减少。机制上，黑鲈CPs激活TGF-β通路，抑制MAPK和NF-κB通路。通过超滤和Sephadex G-25色谱分离鉴定出具有较高生物活性的低分子量组分，特别是F3组分。纳米lc -MS/MS分析共发现19种胶原衍生肽，其中PT10 （GPPGSPGLPGPPGPS）被认为是最有希望的抗光老化肽。这项研究强调了海鲈鱼鳞CPs在护肤配方中的潜力。

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Isolation and characterization of bioactive collagen peptides from sea bass scales and their anti-photoaging effects

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Isolation and characterization of bioactive collagen peptides from sea bass scales and their anti-photoaging effects

This study evaluated the anti-photoaging effects of collagen peptides (CPs) extracted from sea bass (Lateolabrax maculatus) scales. Citric-acid-extraction yielded the highest collagen yield (2.51 ± 0.14 %) with a purity of 92.35 ± 1.12 %. SDS-PAGE analysis was consistent with the presence of type I collagen, while UV spectroscopy validated its quality. Alcalase-hydrolyzed CPs enhanced cell viability in UVB-irradiated HaCaT cells, restored the GSH/GSSG ratio to 135.00, reduced reactive oxygen species (ROS) by 28.7 %, and decreased nitric oxide production. Mechanistically, sea bass CPs activated the TGF-β pathway while inhibiting MAPK and NF-κB pathways. Fractionation via ultrafiltration and Sephadex G-25 chromatography identified low molecular weight fractions with greater bioactivity, particularly fraction F3. Nano-LC-MS/MS analysis revealed 19 collagen-derived peptides, with PT10 (GPPGSPGLPGPPGPS) identified as the most promising anti-photoaging peptide. This research highlights the potential of sea bass scale CPs in skincare formulations.

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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.