Glycine-rich peptides from fermented Chenopodium formosanum sprout as an antioxidant to modulate the oxidative stress
Journal
Journal of Food and Drug Analysis
Journal Volume
31
Journal Issue
4
Date Issued
2023-01-01
Author(s)
Hsieh, Chen Che
Kuo, Hsing Chun
Khumsupan, Darin
Huang, Hsiao Chu
Liou, Yu Wei
Kao, Chen Yu
Shen, Szu Chuan
Abstract
Rhizopus oligosporus was utilized in the solid-state fermentation of Chenopodiumformosanumsprouts (FCS) in a bioreactor. Subsequently, the antioxidant activity of food proteins derived from FCS was investigated. Results showed that glycine-rich peptide (GGGGGKP, G-rich peptide), identified from the <2 kDa FCS proteins, had antioxidant values. According to SwissADME, AllerTOP, ToxinPred, and BIOPEP-UWM analyses, G-rich peptide was identified as safe, non-toxic, and non-allergenic. Afterward, the peptide was examined using in silico and in vitro studies to evaluate its potential alleviating oxidative stress caused by particulate matter. This study proposed plausible mechanisms that involve the binding of G-rich peptide which inhibited phosphorylation of the v-rel avian reticuloendotheliosis viral oncogene homologA(RELA) subunit onNF-kB pathway. The inhibition then resulted in down regulation of NF-kB transcription and genetic expression of inflammatory responses. These findings suggested that G-rich peptide from FCS proteins can potentially alleviate oxidative stress.
Subjects
Antioxidant | Chenopodium formosanum | Food-derived peptide | Glycine-rich peptide | NF-kB pathway
Type
journal article