Peptide from tempeh-like fermented Chenopodium formosanum counters senescence while enhancing antioxidant ability in non-replicative aging

IF 6.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY LWT - Food Science and Technology Pub Date : 2025-04-15 Epub Date: 2025-03-13 DOI:10.1016/j.lwt.2025.117641
Chen-Che Hsieh , Hui-Wen Lin , Hsiao-Chu Huang , Darin Khumsupan , Szu-Chuan Shen , Shin-Ping Lin , Chang-Wei Hsieh , Tsung-Yu Tsai , Sirima Suvarnakuta Jantama , Hsing-Chun Kuo , Kuan-Chen Cheng
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Abstract

The study assesses the protective effects of glycine-rich peptide (GRP) from tempeh-like fermented Chenopodium formosanum against non-replicative aging. By pretreating Hs68 cells with GRP and irradiating them with UVA, a reduction in oxidative stress was observed which positively contributed to cell survival rate. Moreover, transcriptomic analysis demonstrated that pretreatment with GRP prevents the downregulation of oxidative stress responses and an upregulated expression of cell cycle. Additionally, GRP was found to increase the expression of Nrf2 pathway while decreasing the expressions of p53 and p21. These findings were further investigated in Caenorhabditis elegans, where GRP treatment could extend lifespans and improve resistance to oxidative stress. Finally, molecular docking studies indicated GRP binds to the KEAP-BTB inhibitory site inhibitory site, potentially inhibiting activity of single O-linked β-N-acetylglucosamine transferase which facilitates activation of Nrf2 pathway. These results highlight the capability of GRP as a protective agent against oxidative stress and non-replicative aging.
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从豆豉样发酵的台山Chenopodium formosanum中提取的肽可以对抗衰老,同时增强非复制衰老的抗氧化能力
研究了豆豉样发酵台南藜富含甘氨酸肽(GRP)对非复制性衰老的保护作用。用GRP预处理Hs68细胞,并用UVA照射,观察到氧化应激的降低,这对细胞存活率有积极的促进作用。此外,转录组学分析表明,GRP预处理可以阻止氧化应激反应的下调和细胞周期的上调表达。此外,GRP还增加了Nrf2通路的表达,降低了p53和p21的表达。这些发现在秀丽隐杆线虫中得到了进一步的研究,其中GRP治疗可以延长寿命并提高对氧化应激的抵抗力。最后,分子对接研究表明,GRP结合KEAP-BTB抑制位点,可能抑制单O-linked β- n -乙酰氨基葡萄糖转移酶的活性,促进Nrf2通路的激活。这些结果突出了GRP作为抗氧化应激和非复制性衰老的保护剂的能力。
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来源期刊
LWT - Food Science and Technology
LWT - Food Science and Technology 工程技术-食品科技
CiteScore
11.80
自引率
6.70%
发文量
1724
审稿时长
65 days
期刊介绍: LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.
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