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Luan H, Lu J, Shi W, Lu Y. Four amino acids play an important role in the allergenicity of hemocyanin allergen. Int J Biol Macromol 2024; 275:133704. [PMID: 38972655 DOI: 10.1016/j.ijbiomac.2024.133704] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2024] [Revised: 07/02/2024] [Accepted: 07/04/2024] [Indexed: 07/09/2024]
Abstract
To identify the key amino acids (AAs) affecting the allergenicity of hemocyanin (HC) allergens from Chinese mitten crabs, in this study, two epitopes, P1-SHFTGSKSNPEQR and P2-LSPGANTITR were employed and four potential key AAs (P1: F3 and N9 and P2: N6 and R10) were predicted. Mast cell and mouse models revealed that four mutants induced lower levels of immunoglobulin E (IgE) and Th2 type cytokines (15.47-49.89 %), proving that F3, N9, N6, and R10 were the key AAs of two epitopes. Mutants reduce allergic responses via the Th2 pathway. However, the roles of every key AA affecting allergenicity were different (P1-F3 > N9 and P2-N6 > R10). In addition, lower transport and higher efflux were observed in the mutants during transport absorption by Caco-2 cells. The allergenicity of HC was stronger when the transport absorption efficiency of epitopes and mutants was higher and their efflux was lower. Our study provides a novel method for revealing the allergenic molecular mechanisms of food allergens.
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Affiliation(s)
- Hongwei Luan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China.
| | - Jiada Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China; Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area, Shanghai 201306, China
| | - Ying Lu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China; National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China; Marine Biomedical Science and Technology Innovation Platform of Lingang Special Area, Shanghai 201306, China.
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2
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Yu T, Hu T, Na K, Zhang L, Lu S, Guo X. Glutamine-derived peptides: Current progress and future directions. Compr Rev Food Sci Food Saf 2024; 23:e13386. [PMID: 38847753 DOI: 10.1111/1541-4337.13386] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2024] [Revised: 04/25/2024] [Accepted: 05/18/2024] [Indexed: 06/13/2024]
Abstract
Glutamine, the most abundant amino acid in the body, plays a critical role in preserving immune function, nitrogen balance, intestinal integrity, and resistance to infection. However, its limited solubility and instability present challenges for its use a functional nutrient. Consequently, there is a preference for utilizing glutamine-derived peptides as an alternative to achieve enhanced functionality. This article aims to review the applications of glutamine monomers in clinical, sports, and enteral nutrition. It compares the functional effectiveness of monomers and glutamine-derived peptides and provides a comprehensive assessment of glutamine-derived peptides in terms of their classification, preparation, mechanism of absorption, and biological activity. Furthermore, this study explores the potential integration of artificial intelligence (AI)-based peptidomics and synthetic biology in the de novo design and large-scale production of these peptides. The findings reveal that glutamine-derived peptides possess significant structure-related bioactivities, with the smaller molecular weight fraction serving as the primary active ingredient. These peptides possess the ability to promote intestinal homeostasis, exert hypotensive and hypoglycemic effects, and display antioxidant properties. However, our understanding of the structure-function relationships of glutamine-derived peptides remains largely exploratory at current stage. The combination of AI based peptidomics and synthetic biology presents an opportunity to explore the untapped resources of glutamine-derived peptides as functional food ingredients. Additionally, the utilization and bioavailability of these peptides can be enhanced through the use of delivery systems in vivo. This review serves as a valuable reference for future investigations of and developments in the discovery, functional validation, and biomanufacturing of glutamine-derived peptides in food science.
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Affiliation(s)
- Tianfei Yu
- College of Life Science, South-Central Minzu University, Wuhan City, China
| | - Tianshuo Hu
- College of Life Science, South-Central Minzu University, Wuhan City, China
| | - Kai Na
- College of Life Science, South-Central Minzu University, Wuhan City, China
| | - Li Zhang
- College of Life Science, South-Central Minzu University, Wuhan City, China
| | - Shuang Lu
- College of Life Science, South-Central Minzu University, Wuhan City, China
| | - Xiaohua Guo
- College of Life Science, South-Central Minzu University, Wuhan City, China
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3
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Zhang P, Chen Z, Zhou L, Gao J, Zheng H, Lin H, Zhu G, Qin X, Cao W. Carboxymethyl cellulose and carboxymethyl chitosan-based composite nanogel as a stable delivery vehicle for oyster peptides: Characterization, absorption and transport mechanism. Food Chem 2024; 442:138464. [PMID: 38245988 DOI: 10.1016/j.foodchem.2024.138464] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2023] [Revised: 01/06/2024] [Accepted: 01/14/2024] [Indexed: 01/23/2024]
Abstract
An oyster peptide (OPs)-loaded composite nanogel based on carboxymethyl cellulose and carboxymethyl chitosan (CMC@CMCS@OPs) was prepared, and the characterization, absorption and transport mechanism were further investigated. CMC@CMCS@OPs, a dense spherical microstructure with a diameter of ∼64 nm, which enhanced the thermal and digestive stabilities of individual OPs and improved its retention rate of hypoglycemic activity in vitro. The swelling response and in-vitro release profiles showed that CMC@CMCS@OPs could help OPs achieve targeted and controlled release in the intestine. In addition, CMC@CMCS@OPs had no cytotoxicity on Caco-2 cells, and its apparent permeability coefficients increased 4.70-7.45 times compared with OPs, with the absorption rate increased by 129.38 %. Moreover, the transcytosis of CMC@CMCS@OPs nanogel occurred primarily through the macropinocytosis pathway, endocytosis pathway and intestinal efflux transporter-mediated efflux. Altogether, these results suggested that CMC@CMCS@OPs nanogel could be as an effective OPs delivery device for enhancing its stability and absorption.
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Affiliation(s)
- Pei Zhang
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Zhongqin Chen
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
| | - Longjian Zhou
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China
| | - Jialong Gao
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Huina Zheng
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Haisheng Lin
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Guoping Zhu
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Xiaoming Qin
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Wenhong Cao
- Shenzhen Institute of Guangdong Ocean University, Shenzhen 518120, China; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang 524088, China; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang 524088, China; Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China; Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China.
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4
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Wu S, Jiang P, Zhang X, Mao C, Dai Y, Zhuang H, Pang Y. Understanding the Transepithelial Transport and Transbilayer Diffusion of the Antihypertensive Peptide Asn-Cys-Trp: Insights from Caco-2 Cell Monolayers and the DPPC Model Membrane. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9828-9841. [PMID: 38639269 DOI: 10.1021/acs.jafc.4c00155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/20/2024]
Abstract
Understanding the transport mechanism of the peptide Asn-Cys-Trp (NCW) is crucial to improving its intestinal absorption and bioavailability. This study investigated the absorption of NCW through Caco-2 cell monolayers and its interaction with the DPPC bilayers. Results revealed that after a 3 h incubation, the Papp (AP-BL) and Papp (BL-AP) values of NCW at a concentration of 5 mmol/L were (22.24 ± 4.52) × 10-7 and (6.63 ± 2.31) × 10-7 cm/s, respectively, with the transport rates of 1.59 ± 0.32 and 0.62 ± 0.20%, indicating its moderate absorption. NCW was found to be transported via PepT1 and paracellular transport pathways, as evidenced by the significant impact of Gly-Pro and cytochalasin D on the Papp values. Moreover, NCW upregulated ZO-1 mRNA expression. Further investigation of the ZO-1-mediated interaction between NCW and tight junction proteins will contribute to a better understanding of the paracellular transport mechanism of NCW. The interaction between NCW and the DPPC bilayers was predominantly driven by entropy. NCW permeated the bilayers through electrostatic, hydrogen bonding, and hydrophobic interactions, resulting in increased fluidity, flexibility, and disorder as well as phase transition and phase separation of the bilayers.
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Affiliation(s)
- Sijia Wu
- College of Food Science and Engineering, Jilin University, Changchun 130062, P.R. China
| | - Ping Jiang
- Shenzhen Institute of Advanced Technology, Chinese Academy of Sciences, Shenzhen 518055, China
| | - Xiaoliang Zhang
- College of Food Science and Engineering, Jilin University, Changchun 130062, P.R. China
| | - Chen Mao
- College of Food Science and Engineering, Jilin University, Changchun 130062, P.R. China
| | - Yaxi Dai
- College of Food Science and Engineering, Jilin University, Changchun 130062, P.R. China
| | - Hong Zhuang
- College of Food Science and Engineering, Jilin University, Changchun 130062, P.R. China
| | - Yong Pang
- College of Food Science and Engineering, Jilin University, Changchun 130062, P.R. China
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5
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Yang M, Su S, Cheng S, Wang Z, Du M. Absorption and transport properties of a codfish-derived peptide and its protective effect on bone loss in ovariectomized mice. Food Funct 2024; 15:3496-3506. [PMID: 38463011 DOI: 10.1039/d3fo04819e] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/12/2024]
Abstract
A potential osteogenic tetradecapeptide with the amino acid sequence GETNPADSKPGSIR (P-GM-2) was identified from Gadus morhua. The present study aimed to elucidate its absorption and transport properties using Caco-2/HT29-MTX co-culture monolayers and to evaluate its osteogenic activity using an ovariectomized mouse model. The results showed that P-GM-2 could cross Caco-2/HT29-MTX co-culture barriers intactly with an apparent permeability coefficient of 4.02 × 10-6 cm s-1via the TJ-mediated passive paracellular pathway. Pharmacokinetic results revealed that P-GM-2 was detectable in the blood of mice within 5 min of oral administration and reached its maximum concentration at 30 min. Furthermore, the oral administration of P-GM-2 for a duration of three months has been found to effectively regulate the secretion of key markers of bone turnover, thereby protecting against bone microstructure degeneration and bone loss in ovariectomized mice. Importantly, no toxicity related to the treatment was observed. Taken together, these findings offer valuable insights into the absorption and transport mechanisms of P-GM-2, highlighting its potential as a safe and effective active ingredient for preventing osteoporosis.
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Affiliation(s)
- Meilian Yang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China.
| | - Shengpeng Su
- Inner Mongolia Enterprise Key Laboratory of Dairy Nutrition, Health & Safety, Inner Mongolia Mengniu Dairy (Group) Co., Ltd, Huhhot 011500, P.R. China
| | - Shuzhen Cheng
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China.
| | - Zhenyu Wang
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China.
| | - Ming Du
- School of Food Science and Technology, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, SKL of Marine Food Processing & Safety Control, Dalian Polytechnic University, Dalian 116034, China.
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6
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Liu W, Li K, Yu S, Wang Z, Li H, Liu X. Alterations in the sequence and bioactivity of food-derived oligopeptides during simulated gastrointestinal digestion and absorption: a review. Int J Food Sci Nutr 2024; 75:134-147. [PMID: 38185901 DOI: 10.1080/09637486.2023.2295224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2023] [Accepted: 12/11/2023] [Indexed: 01/09/2024]
Abstract
Food-derived oligopeptides (FOPs) exhibit various bioactivities. However, little was known about their sequence changes in the gastrointestinal tract and the effect of changes on bioactivities. FOPs' sequence features, changes and effects on bioactivities have been summarised. The sequence length of FOPs decreases with increased exposure of hydrophobic and basic amino acids at the terminal during simulated gastrointestinal digestion. A decrease in bioactivities after simulated intestinal absorption has correlated with a decrease of Leu, Ile, Arg, Tyr, Gln and Pro. The sequence of FOPs that pass readily through the intestinal epithelium corresponds to transport modes, and FOPs whose sequences remain unchanged after transport are the most bioactive. These include mainly dipeptides to tetrapeptides, consisting of numerous hydrophobic and basic amino acids, found mostly at the end of the peptide chain, especially at the C-terminal. This review aims to provide a foundation for applications of FOPs in nutritional supplements and functional foods.
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Affiliation(s)
- Wanlu Liu
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing, China
| | - Kexin Li
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing, China
| | - Shengjuan Yu
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing, China
| | - Zhen Wang
- Jinhe Tibetan Medicine (Shandong) Health Industry Co., Ltd, Jinan, China
| | - He Li
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing, China
| | - Xinqi Liu
- China Food Flavor and Nutrition Health Innovation Center, National Soybean Processing Industry Technology Innovation Center, Beijing Technology and Business University (BTBU), Beijing, China
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7
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Li W, Li H, Song J, Xing Y, Fang L, Wang X, Wu D, Min W. Mechanism of Intestinal Epithelial Absorption and Electrophysiological Regulation of the Shrimp Peptide QMDDQ. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:326-338. [PMID: 38155399 DOI: 10.1021/acs.jafc.3c05714] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/30/2023]
Abstract
We investigated the absorption mechanism of the shrimp peptide QMDDQ in small intestines, explored its physiological function in inhibiting neuronal hyperactivity, and verified its entry into the brain in vivo to display functional activity. The everted rat sac model and a Caco-2 paracellular absorption monolayer model were used, indicating that QMDDQ has a good absorption capacity with an apparent permeability coefficient (Papp) > 1 × 10-6 cm/s and the absorption of QMDDQ was concentration-dependent. When the concentration of QMDDQ was 1 mM and the transport time was 180 min, the highest absorption concentration of QMDDQ was 41.17 ± 3.48 μM (P < 0.05). The myosin light-chain kinase (MLCK)-specific inhibitor ML-7 and activator MPA, Western blotting, and immunofluorescence results showed that QMDDQ absorption takes place by mediating the MLCK-p-MLCK-MLC signaling pathway, reversibly opening the zonula occludens-1 (ZO-1), occludin in tight junctions (TJs), upregulating claudin-2 expression, and reaching targets through blood to inhibit neuronal overactivity. Results of fluorescence imaging in vivo verified that QMDDQ could enter the brain 4 h after oral administration. The results provide a theoretical foundation for the mechanism of paracellular absorption of active peptides and a starting point for the development of functional foods for Alzheimer's disease intervention.
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Affiliation(s)
- Weijia Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Haoming Li
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Jiaqi Song
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Yihang Xing
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Li Fang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Xiyan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Dan Wu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, P.R. China
- National Engineering Laboratory of Wheat and Corn Deep Processing, Changchun 130118, P.R. China
| | - Weihong Min
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, P.R. China
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8
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Kong Y, Feng N, Liang Y, Zhou C, Jiao W, Wang J, Zhou M, Wu Q. Molecular Mechanism of Lotus Seedpod Oligomeric Procyanidins Inhibiting the Absorption of Oligopeptide-Advanced Glycation End Products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12311-12324. [PMID: 37531597 DOI: 10.1021/acs.jafc.3c04265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/04/2023]
Abstract
Research on advanced glycation end product (AGEs) inhibition has generally focused on food processing, but many protein-AGEs will still be taken. Oligopeptide (OLP)-AGEs, as the main form after digestion, will damage human health once absorbed. Here, we investigated the ability of lotus seedpod oligomeric procyanidins (LSOPC) to inhibit the absorption of the OLP-AGEs and elucidated the underlying mechanism. Our results showed that the inhibition rate of LSOPC on the absorption of OLP-AGEs was about 50 ± 5.38%. 0.1, 0.2, and 0.3 mg/mL could upregulate the expression of ZO-1 and downregulate the expression of PepT1 and clathrin. Molecular docking showed that LSOPC could compete with the binding of OLP-AGEs to PepT1 and AP-2, thus inhibiting the absorption of OLP-AGEs. Furthermore, the interaction of LSOPC with the OLP-AGEs reduced the surface hydrophobicity of OLP-AGEs. It altered the secondary structure of the OLP-AGEs, thus weakening the affinity of the OLP-AGEs to the transporter protein to inhibit the absorption of OLP-AGEs. Together, our data revealed potential mechanisms by which LSOPC inhibit the absorption of OLP-AGEs and opened up new perspectives on the application of LSOPC in reducing the increasing health risks posed by OLP-AGEs.
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Affiliation(s)
- Yingfei Kong
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
| | - Nianjie Feng
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
| | - Yinggang Liang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
| | - Chen Zhou
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
| | - Weiting Jiao
- State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, P. R. China
| | - Jingyi Wang
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
| | - Mengzhou Zhou
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
| | - Qian Wu
- Hubei Key Laboratory of Industrial Microbiology, Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, Hubei, P. R. China
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