Porcine bone collagen peptides promote osteoblast proliferation and differentiation by activating the PI3K/Akt signaling pathway
文献类型: 外文期刊
第一作者: Zhu, Lingyu
作者: Zhu, Lingyu;Cai, Huimei;Zhu, Lingyu;Xie, Yingying;Wen, Boting;Liu, Yusi;Imam, Khandaker Md Sharif Uddin;Wang, Fengzhong;Xin, Fengjiao;Xie, Yingying;Ye, Mengliang;Zhang, Chunhui;Ye, Mengliang
作者机构:
关键词: Collagen peptides; Osteoblasts; Apoptosis; Cell cycle; PI3K/Akt
期刊名称:JOURNAL OF FUNCTIONAL FOODS ( 影响因子:4.451; 五年影响因子:4.907 )
ISSN: 1756-4646
年卷期: 2020 年 64 卷
页码:
收录情况: SCI
摘要: Collagen peptides are widely used in food and medicine industries. Given the significant role of collagen in bone structure, collagen peptides are considered promising for osteoporosis prevention and treatment. To elucidate their effect on osteoporosis, we extracted porcine collagen, digested it into peptides, and investigated their biological function using osteoblast MC3T3-E1 cells. The collagen structure was relatively stable and we prepared peptides with different molecular weights (MWs) via hydrolysis with two commercially-available enzymes (alcalase/trypsin). Low-MW ( < 1 kDa) peptides, mainly comprised of tripeptides, increased proliferation and promoted cell cycle progression by upregulating CDK-2, CDK-4, Cyclin B1, and Cyclin D1, and inhibited apoptosis by decreasing Bax/Bcl-2 and cleaved caspase-3 expression. Meanwhile, they upregulated p-Akt and downregulated PTEN, indicating that low-MW peptides inhibited apoptosis and promoted osteoblast proliferation and differentiation by activating PI3K/Akt pathway. Thus, we report the mechanism through which porcine bone-derived collagen peptides could be used to prevent and treat osteoporosis.
分类号:
- 相关文献
作者其他论文 更多>>
-
Analysis of oil-water interface behavior of soy protein isolate-/3-Lactoglobulin blend system and rheological properties in high internal phase emulsion
作者:Qiu, Runkang;Ma, Peihua;Chen, Zhaoshi;Luo, Huanxiang;Liu, Linggao;Fan, Bei;Tong, Litao;Wang, Lili;Liu, Liya;Wang, Fengzhong;Fan, Bei;Tong, Litao;Liu, Liya;Wang, Fengzhong;Fan, Bei;Liu, Liya;Wang, Fengzhong
关键词:Soy protein isolate (SPI); High internal phase emulsions; Interfacial rheology; Dynamic large oscillation rheology
-
Texture and structure of high-moisture extrudates produced from soybean protein isolates with different 7S/11S globulin ratios
作者:Fei, Chengxin;Li, Lin;Zhao, Ruojie;Wang, Xinrui;Fan, Bei;Liu, Liya;Wang, Fengzhong;Huang, Yatao;Wang, Fengzhong;Huang, Yatao
关键词:Soybean protein isolate; 7S/11S ratio; High-moisture extrusion; Texture
-
Development of whole highland barley ready-to-eat 3D printed dysphagia diet: Effect of heat treatment
作者:Kou, Delin;Zhao, Peiyao;Qiu, Runkang;Fan, Bei;Tong, Litao;Wang, Lili;Liu, Liya;Wang, Fengzhong;Kou, Delin;Li, Yifei;Fan, Bei;Liu, Liya;Wang, Fengzhong;Fan, Bei;Liu, Liya;Wang, Fengzhong
关键词:Whole grain food; Highland barley; 3D printing; Dysphagia
-
Efficient conversion of insoluble dietary fiber to soluble dietary fiber by Bacillus subtilis BSNK-5 fermentation of okara and improvement of their structural and functional properties
作者:Meng, Weimin;Hu, Miao;Zhang, Pengfei;Wang, Jiao;Yuan, Zifan;Wang, Fengzhong;Li, Shuying;Wang, Fengzhong;Wang, Fengzhong
关键词:Okara; Soluble dietary fiber; Insoluble dietary fiber; Bacillus subtilis; Processing characteristics; Functional characteristics
-
4D DIA proteomic analysis of gender and age influences on meat quality and flavor in Hetian white sheep
作者:Wang, Jing;Wu, Yun;Wang, Jing;Lin, Hengxun;Zhang, Chunhui;Wang, Quanfeng;Zhang, Chunhui
关键词:Hetian white sheep; Mutton; Proteomic; Meat quality; Flavor
-
Development of soy protein emulsion gels-based 3D printed dysphagia foods: Effects of the egg white protein supplementation
作者:Zhao, Peiyao;Kou, Delin;Qiu, Runkang;Tong, Litao;Wang, Lili;Fan, Bei;Wang, Fengzhong;Liu, Liya;Li, Shugang;Awais, Muhammad
关键词:3D printing; Soy protein isolate; Egg white protein; Dysphagia food
-
Effect of ultrasound on the functional properties and structural changes of chicken liver insoluble proteins isolated by isoelectric solubilization/ precipitation
作者:Mao, Rongrong;Qi, Jun;Xiong, Guoyuan;Zheng, Haibo;Zhang, Chunhui
关键词:Ultrasonic; Isoelectric solubilization/precipitation; Chicken liver insoluble proteins; Protein structure; Functional properties