Glycine-rich peptides from fermented Chenopodium formosanum sprout as an antioxidant to modulate the oxidative stress.
J Food Drug Anal
; 31(4): 626-638, 2023 Dec 15.
Article
en En
| MEDLINE
| ID: mdl-38526824
ABSTRACT
Rhizopus oligosporus was utilized in the solid-state fermentation of Chenopodiumformosanumsprouts (FCS) in a bioreactor. Subsequently, the antioxidant activity of food proteins derived from FCS was investigated. Results showed that glycine-rich peptide (GGGGGKP, G-rich peptide), identified from the <2 kDa FCS proteins, had antioxidant values. According to SwissADME, AllerTOP, ToxinPred, and BIOPEP-UWM analyses, G-rich peptide was identified as safe, non-toxic, and non-allergenic. Afterward, the peptide was examined using in silico and in vitro studies to evaluate its potential alleviating oxidative stress caused by particulate matter. This study proposed plausible mechanisms that involve the binding of G-rich peptide which inhibited phosphorylation of the v-rel avian reticuloendotheliosis viral oncogene homologA(RELA) subunit onNF-κB pathway. The inhibition then resulted in down regulation of NF-κB transcription and genetic expression of inflammatory responses. These findings suggested that G-rich peptide from FCS proteins can potentially alleviate oxidative stress.
Texto completo:
1
Colección:
01-internacional
Asunto principal:
FN-kappa B
/
Antioxidantes
Idioma:
En
Revista:
J Food Drug Anal
/
Yao wu shi pin fen xi
/
Yao wu shi pin fen xi=Journal of food and drug analysis
Año:
2023
Tipo del documento:
Article
País de afiliación:
Taiwán