Free Radical Scavenging, Redox Balance and Wound Healing Activity of Bioactive Peptides Derived from Proteinase K-Assisted Hydrolysis of Hypophthalmichthys molitrix Skin Collagen.

IF 2.3 4区 农林科学 Q3 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Technology and Biotechnology Pub Date : 2022-09-01 DOI:10.17113/ftb.60.03.22.7107
Daniela Ilie, Andreea Iosageanu, Oana Craciunescu, Ana-Maria Seciu-Grama, Catalina Sanda, Florin Oancea
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引用次数: 5

Abstract

Research background: Various protocols for enzymatic hydrolysis of fish by-products are increasingly tested to ensure value-added products with functional and biological properties important for food, cosmetic and medical applications. In addition, they attempt to minimize waste from industrial processing and environmental requirements. This study aims to establish an efficient protocol based on two-step enzymatic hydrolysis of freshwater fish skin and to evaluate the effect of resulting bioactive peptides on free radical scavenging, redox balance and regulation of fibroblast proliferation and migration.

Experimental approach: Pepsin-soluble collagen extracted from silver carp (Hypophthalmichthys molitrix) skin was hydrolyzed by proteinase K at specific sites under controlled conditions. The molecular mass of ultrafiltration permeate was determined by gradient electrophoresis and gel filtration chromatography. The biological activity of intermediate and small size bioactive peptides was evaluated in experimental models in vitro mimicking oxidative stress and skin wound conditions.

Results and conclusions: Extracted fish collagen was hydrolysed using proteinase K, the most efficient enzyme for the cleavage of the primary structure of the molecule, as previously found in silico. Established optimal conditions increased the enzyme specificity and the process yield. Bioactive peptides exerted significantly higher scavenging activity on free stable radicals and hydroxyl radicals often found in vivo, compared to fish collagen. They stimulated fibroblast metabolism in a dose-dependent manner and up-regulated cell migration in a scratch wound model. Pretreatment of fibroblasts with induced oxidative stress using optimal concentrations of fish peptides prevented the increase of reactive oxygen species production. In conclusion, bioactive peptides from carp skin demonstrated valuable properties of maintaining redox balance and skin wound healing process improvement, which indicated further potential applications in the development of pharmaceutical and nutraceutical formulations.

Novelty and scientific contribution: In this study the enzymatic hydrolysis was applied to isolated protein, in contrast to previous studies using waste tissue with variable composition. Recovered bioactive peptides acted not only as antioxidant agents, but also as regulators of oxidative stress and wound healing processes in skin cell models. Their nutritional and cosmetic application is recommended in novel formulations fighting skin ageing phenomena.

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蛋白酶k辅助水解小眼鱼皮肤胶原蛋白生物活性肽的自由基清除、氧化还原平衡和伤口愈合活性
研究背景:鱼类副产品酶解的各种方案越来越多地被测试,以确保具有功能性和生物特性的增值产品对食品,化妆品和医疗应用很重要。此外,他们还试图尽量减少工业加工和环境要求造成的浪费。本研究旨在建立一种基于两步酶解淡水鱼皮肤的高效方案,并评估所产生的生物活性肽对自由基清除、氧化还原平衡和成纤维细胞增殖和迁移的调节作用。实验方法:从鲢鱼(Hypophthalmichthys molitrix)皮肤中提取胃蛋白酶可溶性胶原蛋白,在受控条件下用蛋白酶K在特定位点水解。采用梯度电泳和凝胶过滤色谱法测定超滤渗透液的分子量。在体外模拟氧化应激和皮肤创伤条件的实验模型中,评估了中、小尺寸生物活性肽的生物活性。结果和结论:提取的鱼类胶原蛋白使用蛋白酶K水解,这是先前在硅中发现的最有效的裂解分子一级结构的酶。确定的最佳工艺条件提高了酶的特异性和产率。与鱼类胶原蛋白相比,生物活性肽对体内常见的自由基和羟基自由基具有明显更高的清除活性。在抓伤模型中,它们以剂量依赖的方式刺激成纤维细胞代谢,并上调细胞迁移。使用最佳浓度的鱼多肽对诱导氧化应激的成纤维细胞进行预处理,可防止活性氧产生的增加。综上所述,从鲤鱼皮中提取的活性肽具有维持氧化还原平衡和改善皮肤伤口愈合过程的功能,在制药和营养保健制剂的开发中具有潜在的应用前景。新颖性和科学贡献:在这项研究中,酶解被应用于分离的蛋白质,而不是以前的研究使用的废物组织与可变组成。在皮肤细胞模型中,恢复的生物活性肽不仅作为抗氧化剂,而且作为氧化应激和伤口愈合过程的调节剂。他们的营养和美容应用,建议在新的配方对抗皮肤老化现象。
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来源期刊
Food Technology and Biotechnology
Food Technology and Biotechnology 工程技术-生物工程与应用微生物
CiteScore
3.70
自引率
0.00%
发文量
33
审稿时长
12 months
期刊介绍: Food Technology and Biotechnology (FTB) is a diamond open access, peer-reviewed international quarterly scientific journal that publishes papers covering a wide range of topics, including molecular biology, genetic engineering, biochemistry, microbiology, biochemical engineering and biotechnological processing, food science, analysis of food ingredients and final products, food processing and technology, oenology and waste treatment. The Journal is published by the University of Zagreb, Faculty of Food Technology and Biotechnology, Croatia. It is an official journal of Croatian Society of Biotechnology and Slovenian Microbiological Society, financed by the Croatian Ministry of Science and Education, and supported by the Croatian Academy of Sciences and Arts.
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