Preparation of novel Ganoderma lucidum protein-derived bioactive peptides and their oxidation resistance, melanin synthesis inhibition and anti-inflammatory functions

IF 5.9 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Bioscience Pub Date : 2025-02-01 Epub Date: 2025-01-10 DOI:10.1016/j.fbio.2025.105885
Yimeng Gu , Qiming Chen , Zhengrong Lu , Quanling Dong , Jiaxu Wang , Xuanwei Zhou , Zhanmin Liu
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Abstract

As a key active component in Ganoderma lucidum, the preparation and biological activities of Ganoderma lucidum immunomodulatory protein (rFIP-glu) have been reported, but its deep utilization, such as the preparation of bioactive peptides, has not been explored. In this study, bioactive peptides derived from rFIP-glu (AGP) were prepared using a virtual enzymatic digestion strategy. The preparation conditions, including enzyme dosage, hydrolysis time, and hydrolysis temperature, were optimized. The IC50 values of AGP were 3.031, 2.090, 1.768 and 1.920 mg/mL for DPPH, ABTS, hydroxyl and superoxide anion radical scavenging assays, respectively. AGP could inhibit tyrosinase activity in vitro and vivo with an inhibition constant of 0.0143 μg/mL, indicating its whitening activity. It could also dose-dependently inhibit B16-F10 cell proliferation without causing significant toxicity in RAW264.7 cells. Moreover, the phagocytosis and nitric oxide (NO) levels in RAW 264.7 cells decreased with AGP treatment. These bioactive peptides hold promise for combating melanin deposition in cosmeceuticals and promoting skin whitening, providing valuable insights for their use in cosmetic products aimed at skin oxidation and whitening.

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新型灵芝蛋白源生物活性肽的制备及其抗氧化、抑制黑色素合成和抗炎功能
作为灵芝的关键活性成分,灵芝免疫调节蛋白(rFIP-glu)的制备及其生物活性已有报道,但其在制备生物活性肽等方面的深度利用尚未探索。在这项研究中,从rFIP-glu (AGP)衍生的生物活性肽采用虚拟酶消化策略制备。对酶用量、水解时间、水解温度等制备条件进行了优化。对DPPH、ABTS、羟基和超氧阴离子自由基的IC50分别为3.031、2.090、1.768和1.920 mg/mL。AGP在体外和体内均能抑制酪氨酸酶活性,抑制常数为0.0143 μg/mL,表明其具有美白活性。它还能剂量依赖性地抑制B16-F10细胞的增殖,对RAW264.7细胞无明显毒性。此外,AGP处理使RAW 264.7细胞的吞噬能力和一氧化氮(NO)水平降低。这些生物活性肽有望对抗药妆品中的黑色素沉积,促进皮肤美白,为它们在化妆品中用于皮肤氧化和美白提供了有价值的见解。
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来源期刊
Food Bioscience
Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry
CiteScore
6.40
自引率
5.80%
发文量
671
审稿时长
27 days
期刊介绍: Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.
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