1
|
Moon SK, Jeong EJ, Tonog G, Jin CM, Lee JS, Kim H. Comprehensive workflow encompassing discovery, verification, and quantification of indicator peptide in snail mucin using LC-quadrupole Orbitrap high-resolution tandem mass spectrometry. Food Res Int 2024; 180:114054. [PMID: 38395548 DOI: 10.1016/j.foodres.2024.114054] [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: 11/13/2023] [Revised: 01/12/2024] [Accepted: 01/24/2024] [Indexed: 02/25/2024]
Abstract
Peptidomics analysis was conducted using high-resolution tandem mass spectrometry (MS2) to determine the peptide profile of snail-derived mucin extract (SM). The study was also aimed to identify an indicator peptide and validate a quantification method for this peptide. The peptide profiling and identification were conducted using discovery-based peptidomics analysis employing data-dependent acquisition, whereas the selected peptides were verified and quantified using parallel reaction monitoring acquisition. Among the 16 identified peptides, the selected octapeptide (TEAPLNPK) was quantified via precursor ion ionization (m/z 435.2400), followed by quantification of the corresponding quantifier ion fragment (m/z 639.3824) using MS2. The quantification method was optimized and validated in terms of specificity, linearity, accuracy, precision, and limit of detection/quantification. The validated method accurately quantified the TEAPLNPK content in the SM as 7.5 ± 0.2 μg/g. Our study not only identifies an indicator peptide from SM but also introduces a novel validation method, involving precursor ion ionization and quantification of specific fragments. Our findings may serve as a comprehensive workflow for the monitoring, selection, and quantification of indicator peptides from diverse food resources.
Collapse
Affiliation(s)
- Sung-Kwon Moon
- Department of Food and Nutrition, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong 17546, South Korea
| | - Eun-Jin Jeong
- Department of Integrated Biomedical and Life Sciences, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, South Korea; BK21 FOUR R&E Center for Learning Health Systems, Korea University, 145 Anam-ro, Seongbuk-gu, Seoul 02841, South Korea
| | - Genevieve Tonog
- Department of Food and Nutrition, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong 17546, South Korea
| | - Cheng-Min Jin
- Analysis and Research Department, NeuroVIS, Inc., 593-8 Dongtangiheung-ro, Hwaseong 18469, South Korea
| | - Jeong-Seok Lee
- Age at Labs Inc., 55, Digital-ro 32-gil, Guro-gu, Seoul 08379, South Korea
| | - Hoon Kim
- Department of Food and Nutrition, Chung-Ang University, 4726 Seodong-daero, Daedeok-myeon, Anseong 17546, South Korea.
| |
Collapse
|
2
|
Xu F, Yi X, Zhang X, Pei D, Yuan J, Wang N, Di D, Zeng W, Liu Y, Wang H. Identification of anti-photoaging components of Olea europaea leaves based on spectrum-effect relationship. J Chromatogr B Analyt Technol Biomed Life Sci 2023; 1226:123807. [PMID: 37354734 DOI: 10.1016/j.jchromb.2023.123807] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 06/14/2023] [Accepted: 06/17/2023] [Indexed: 06/26/2023]
Abstract
In this study, to identify bioactive components of Olea europaea leaves extract (OLE), chemometrics analyses including bivariate correlation analysis and partial least squares regression were used to establish the relationships between the chromatograms and anti-photoaging effect of OLE samples. Firstly, the fingerprint of olive leaves extract was determined by high-performance liquid chromatography (HPLC). Photoaging models of HaCaT cells were established by UVB irradiation. The photoaging resistance of OLE was evaluated by cell viability using the MTT assay. Chemometrics analyses showed that compounds 14, 19, 20, 24, 26, and 28 might be the major anti-photoaging components of OLE. Furthermore, after separation by HSCCC and NMR identification, compound 19 is luteoloside and compound 24 is oleuropein. Oleuropein and luteoloside were docked with collagenase (MMP-1), stromelysin (MMP-3), and gelatinase (MMP-9), respectively. The results showed that oleuropein and luteoloside inhibited their activity by directly interacting with MMP-1, MMP-3, and MMP-9, thereby exhibiting anti-photoaging activity. The current bioassay and spectrum-effect relationships are proper for associating sample quality with the active ingredient, and our finding would provide foundation and further understanding of the quality evaluation and quality control of Olea europaea.
Collapse
Affiliation(s)
- Fanghua Xu
- College of Life Sciences, Southwest Forestry University, Kunming 650000, China; Key Laboratory of Chemistry of Northwestern Plant Resources, CAS, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Xuetao Yi
- Qingdao Institute for Food and Drug Control, Qingdao 266100, China
| | - Xin Zhang
- College of Life Sciences, Southwest Forestry University, Kunming 650000, China; Key Laboratory of Chemistry of Northwestern Plant Resources, CAS, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Dong Pei
- Key Laboratory of Chemistry of Northwestern Plant Resources, CAS, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Jiangjuan Yuan
- College of Life Sciences, Southwest Forestry University, Kunming 650000, China; Key Laboratory of Chemistry of Northwestern Plant Resources, CAS, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Ningli Wang
- Key Laboratory of Chemistry of Northwestern Plant Resources, CAS, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Duolong Di
- Key Laboratory of Chemistry of Northwestern Plant Resources, CAS, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China
| | - Weidan Zeng
- Yunnan Olive Health Industry Innovation Research and Development CO., Ltd, Lijiang 674100, China
| | - Yun Liu
- College of Life Sciences, Southwest Forestry University, Kunming 650000, China.
| | - Han Wang
- Key Laboratory of Chemistry of Northwestern Plant Resources, CAS, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China.
| |
Collapse
|
3
|
Wei M, Qiu H, Zhou J, Yang C, Chen Y, You L. The Anti-Photoaging Activity of Peptides from Pinctada martensii Meat. Mar Drugs 2022; 20:md20120770. [PMID: 36547917 PMCID: PMC9788596 DOI: 10.3390/md20120770] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 12/04/2022] [Accepted: 12/05/2022] [Indexed: 12/14/2022] Open
Abstract
Long-term exposure to ultraviolet-B (UVB) can cause photoaging. Peptides from Pinctada martensii meat have been shown to have anti-photoaging activities, but their mechanism of action is rarely studied. In this study, Pinctada martensii meat hydrolysates (PME) were prepared by digestive enzymes and then separated by ultrafiltration and Sephadex G-25 gel filtration chromatography to obtain a purified fraction (G2). The fraction G2 was identified by ultra-performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS), and peptide sequences were synthesized by solid-phase synthesis. The mechanism of anti-photoaging activities was investigated using a human immortalised epidermal (HaCaT) cell model. Results showed that peptides from Pinctada martensii meat increased UVB-induced cell viability and reduced the contents of interstitial collagenase (MMP-1) and matrix lysing enzyme (MMP-3) in HaCaT cells. Furthermore, the fraction of G2 significantly downregulated the expression of p38, EKR, JNK, MMP-1, and MMP-3 in HaCaT cells. The peptide sequences Phe-His (FH), Ala-Leu (AL), Met-Tyr (MY), Ala-Gly-Phe (AGF), and Ile-Tyr-Pro (IYP) were identified and synthesized. Besides, FH reduced the contents of MMP-1 and MMP-3 in HaCaT cells, combining them effectively in molecular docking analysis. Thus, peptides from Pinctada martensii meat showed anti-photoaging activities and might have the potential to be used as an anti-photoaging agent in functional foods.
Collapse
Affiliation(s)
- Mengfen Wei
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangzhou Institute of Modern Industrial Technology, Guangzhou 511458, China
| | - Huamai Qiu
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Jie Zhou
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Guangzhou Institute of Modern Industrial Technology, Guangzhou 511458, China
| | - Chenghao Yang
- Ira A. Fulton Schools of Engineering, Arizona State University, Tempe, AZ 85281, USA
| | - Yifan Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
- Correspondence:
| |
Collapse
|
4
|
Xu D, Li C, Zhao M. Attenuation of UV-induced skin photoaging in rats by walnut protein hydrolysates is linked to the modulation of MAPK/AP-1 and TGF-β/Smad signaling pathways. Food Funct 2021; 13:609-623. [PMID: 34927661 DOI: 10.1039/d1fo02598h] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
There is growing evidence that prevention of skin photoaging by oral administration of food-derived proteins hydrolysates is intricately linked to its alleviation against oxidative stress through modulation of the signaling pathway. Previously, walnut protein hydrolysates (WPHs) were prepared by enzymatic hydrolysis by our group and exhibited excellent anti-photoaging effect through regulation of extracellular matrix metabolism and the NF-κB signaling pathway. However, its response to oxidative stress and cascade mechanism remain unknown. In the present study, Sprague-Dawley rats were exposed periodically to UV irradiation and orally administered with WPHs to further examine the effects of WPHs on the redox state, MAPK/AP-1 and TGF-β/Smad signaling pathways, type I procollagen synthesis, and histopathological impairments in photoaging skin. Intervention with WPHs for 18 weeks significantly alleviated the photoaging morphology, enhanced the antioxidant components, and downregulated the phosphorylation levels of extracellular signal-regulated kinase (ERK) and C-Jun N-terminal kinase (JNK and p38 proteins) in photoaging tissues, while significant alterations on the gene expression levels of ERK, JNK and p38 were not observed. Meanwhile, WPHs significantly activated the TGF-β/Smad signaling pathway and type I procollagen production. Furthermore, histopathological analysis illustrated that WPHs predominately attenuated epidermal hyperplasia, reduced inflammatory filtration, and promoted the deposition of collagen fibers in photoaging skin. Altogether, the underlying mechanism of WPHs attenuating skin photoaging might lie in the synergistic modulation by increasing the antioxidant capacity, modulating the MAPK/AP-1/MMP-1 and TGF-β/Smad signaling pathways, stimulating the synthesis of type I procollagen, and restoring the impaired architecture structure. Our findings suggest that WPHs are promising agents for preventing skin photoaging.
Collapse
Affiliation(s)
- Defeng Xu
- College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China. .,Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China
| | - Caihong Li
- School of Basic Medical Sciences, Guangdong Medical University, Dongguan, Guangdong Province 523808, China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
| |
Collapse
|
5
|
Yao W, Chen X, Li X, Chang S, Zhao M, You L. Current trends in the anti-photoaging activities and mechanisms of dietary non-starch polysaccharides from natural resources. Crit Rev Food Sci Nutr 2021; 62:9021-9035. [PMID: 34142906 DOI: 10.1080/10408398.2021.1939263] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
Photoaging is a complex and multistage process triggered mainly by ultraviolet (UV) radiation due to exposure to sunlight. Photoaging induces DNA damage and oxidative stress that initiate an inflammatory response and an increase of matrix metalloproteinases (MMPs) expression, which results in cumulative changes in skin appearance, structure, and functions, and eventually causes skin carcinogenesis. Dietary polysaccharides from bio-resources have been utilized as functional ingredients in healthy food, cosmetics, and drug due to their good bioactivities. However, a systematic introduction to their effects and underlying mechanisms in anti-photoaging is limited. This review discusses the damage and pathogenesis of UV-induced photoaging and summarizes the up-to-date advances in research on the anti-photoaging activity of non-starch polysaccharides from natural edible resources considering the influence of oxidative stress, DNA damage, MMPs regulation, inflammation, and melanogenesis, primarily focusing on the cellular and molecular mechanisms. This paper will help to understand the anti-photoaging functions of dietary non-starch polysaccharides from natural resources and further application in drug and functional food.
Collapse
Affiliation(s)
- Wanzi Yao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China.,Overseas Expertise Introduction Center for Food Nutrition and Human Health (111 Center), Guangzhou, People's Republic of China
| | - Xiaoyong Chen
- School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China.,Overseas Expertise Introduction Center for Food Nutrition and Human Health (111 Center), Guangzhou, People's Republic of China
| | - Xiong Li
- School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China.,Overseas Expertise Introduction Center for Food Nutrition and Human Health (111 Center), Guangzhou, People's Republic of China
| | - Shiyuan Chang
- School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China.,Overseas Expertise Introduction Center for Food Nutrition and Human Health (111 Center), Guangzhou, People's Republic of China
| | - Mouming Zhao
- School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China.,Overseas Expertise Introduction Center for Food Nutrition and Human Health (111 Center), Guangzhou, People's Republic of China
| | - Lijun You
- School of Food Science and Engineering, South China University of Technology, Guangzhou, People's Republic of China.,Overseas Expertise Introduction Center for Food Nutrition and Human Health (111 Center), Guangzhou, People's Republic of China
| |
Collapse
|
6
|
Zhao D, Xu Y, Gu T, Wang H, Yin Y, Sheng B, Li Y, Nian Y, Wang C, Li C, Xu X, Zhou G. Peptidomic Investigation of the Interplay between Enzymatic Tenderization and the Digestibility of Beef Semimembranosus Proteins. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:1136-1146. [PMID: 31820954 DOI: 10.1021/acs.jafc.9b06618] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/10/2023]
Abstract
This work investigated the influence of enzymatic tenderization on digestibility changes of beef semimembranosus proteins using peptidomics methods. Hydrolysis by proteinase K and bromelain elevated the average bitterness index of identified peptides by generating high-Q values peptides (1714-1790 Cal/mol), including KDLFDPIIQ, LIDDHFLFDKPVSPL, and QLIDDHFLFDKPVSPLLL. Proteolysis during enzymatic tenderization acted as a "pre-digestion" step and significantly elevated the degree of hydrolysis of beef protein (by 4.5-17.3%) in subsequent simulated gastrointestinal digestion. Peptidomics analysis of digests revealed large variations in the peptide composition, which was positively correlated with the degree of proteolysis during enzymatic tenderization. Enzymatic tenderization with proteinase K- (for 0.5 h) or bromelain-treated samples largely increased the survival rate (by 65.5 or 82.8%) of peptides during simulated digestion, possibly because of the "secondary enzyme-substrate interaction" effect. This work could provide a new sight into the possible influence of enzymatic tenderization on meat nutrition.
Collapse
Affiliation(s)
- Di Zhao
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Yajing Xu
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Tianyue Gu
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Huaiyang Wang
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Yantao Yin
- Department of Food Science , Aarhus University , Blichers Allé 20 , Tjele 8830 , Denmark
| | - Bulei Sheng
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Yuting Li
- Engineering Research Center of Health Food Design & Nutrition Regulation, School of Chemical Engineering and Energy Technology , Dongguan University of Technology , Dongguan 523808 , China
| | - Yingqun Nian
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Cong Wang
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Chunbao Li
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Xinglian Xu
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| | - Guanghong Zhou
- Key Laboratory of Meat Processing, MOA; Key Laboratory of Meat Processing and Quality Control, MOE; Jiang Synergetic Innovation Center of Meat Production, Processing and Quality Control , Nanjing Agricultural University , Nanjing 210095 , P. R. China
| |
Collapse
|