{"title":"Peptide from tempeh-like fermented Chenopodium formosanum counters senescence while enhancing antioxidant ability in non-replicative aging","authors":"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","doi":"10.1016/j.lwt.2025.117641","DOIUrl":null,"url":null,"abstract":"<div><div>The study assesses the protective effects of glycine-rich peptide (GRP) from tempeh-like fermented <em>Chenopodium formosanum</em> 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 <em>p53</em> and <em>p21</em>. These findings were further investigated in <em>Caenorhabditis elegans</em>, 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.</div></div>","PeriodicalId":382,"journal":{"name":"LWT - Food Science and Technology","volume":"222 ","pages":"Article 117641"},"PeriodicalIF":6.0000,"publicationDate":"2025-03-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"LWT - Food Science and Technology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0023643825003251","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
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.
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.