Preparation of novel Ganoderma lucidum protein-derived bioactive peptides and their oxidation resistance, melanin synthesis inhibition and anti-inflammatory functions
Yimeng Gu , Qiming Chen , Zhengrong Lu , Quanling Dong , Jiaxu Wang , Xuanwei Zhou , Zhanmin Liu
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引用次数: 0
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.
Food BioscienceBiochemistry, 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.