{"title":"Identification of Whey Protein-Derived Anti-Obesity Peptides Through 3T3-L1 Adipocyte Differentiation Assay","authors":"Yuma Hirose, Masaki Kurimoto, Naoki Yuda, Miyuki Tanaka","doi":"10.1002/fsn3.4529","DOIUrl":null,"url":null,"abstract":"<p>Whey proteins are a rich source of bioactive peptides. Whey protein hydrolysate (WPH) can effectively improve metabolic syndrome and reduce the risk of obesity. Bioactive peptides isolated from various food sources exhibit anti-obesity effects. However, few reports are available on the identification of anti-obesity peptides from whey protein. In this study, we aimed to identify anti-obesity peptides from whey protein. Our findings revealed that WPH suppressed the accumulation of lipid droplets in 3T3-L1 adipocytes. Anti-obesity peptides in WPH were identified using amino acid sequencing and LC–MS analysis. Then, the inhibitory effects of the synthetic peptides on adipogenesis were assessed through Oil Red O staining. Two peptides were identified as anti-adipogenic: LDQW and LKPTPEGDLEIL. Subsequently, real-time PCR analysis found that several adipogenesis-related genes, such as peroxisome proliferator-activated receptor γ, were downregulated in the treatment with these peptides. Furthermore, LDQW and LKPTPEGDLEIL decreased the mRNA expression levels of stearoyl-coenzyme A desaturase 1 and increased carnitine palmitoyl transferase 1α expression in 3T3-L1 adipocytes. These findings indicate that LDQW and LKPTPEGDLEIL have anti-obesity properties and may be beneficial for treating metabolic diseases. This study provides a reference basis for developing new techniques to prevent obesity and related diseases.</p>","PeriodicalId":12418,"journal":{"name":"Food Science & Nutrition","volume":"12 11","pages":"9641-9650"},"PeriodicalIF":3.5000,"publicationDate":"2024-10-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fsn3.4529","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science & Nutrition","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fsn3.4529","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
Whey proteins are a rich source of bioactive peptides. Whey protein hydrolysate (WPH) can effectively improve metabolic syndrome and reduce the risk of obesity. Bioactive peptides isolated from various food sources exhibit anti-obesity effects. However, few reports are available on the identification of anti-obesity peptides from whey protein. In this study, we aimed to identify anti-obesity peptides from whey protein. Our findings revealed that WPH suppressed the accumulation of lipid droplets in 3T3-L1 adipocytes. Anti-obesity peptides in WPH were identified using amino acid sequencing and LC–MS analysis. Then, the inhibitory effects of the synthetic peptides on adipogenesis were assessed through Oil Red O staining. Two peptides were identified as anti-adipogenic: LDQW and LKPTPEGDLEIL. Subsequently, real-time PCR analysis found that several adipogenesis-related genes, such as peroxisome proliferator-activated receptor γ, were downregulated in the treatment with these peptides. Furthermore, LDQW and LKPTPEGDLEIL decreased the mRNA expression levels of stearoyl-coenzyme A desaturase 1 and increased carnitine palmitoyl transferase 1α expression in 3T3-L1 adipocytes. These findings indicate that LDQW and LKPTPEGDLEIL have anti-obesity properties and may be beneficial for treating metabolic diseases. This study provides a reference basis for developing new techniques to prevent obesity and related diseases.
期刊介绍:
Food Science & Nutrition is the peer-reviewed journal for rapid dissemination of research in all areas of food science and nutrition. The Journal will consider submissions of quality papers describing the results of fundamental and applied research related to all aspects of human food and nutrition, as well as interdisciplinary research that spans these two fields.