Inhibitory effect of antioxidant peptides derived from Pinctada fucata protein on ultraviolet-induced photoaging in mice
文献类型: 外文期刊
作者: Wu, Yanyan 1 ; Tian, Qian 1 ; Li, Laihao 1 ; Khan, Muhammad Naseem 2 ; Yang, Xianqing 1 ; Zhang, Zhongmin 3 ; Hu, Xiao 1 ;
作者机构: 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Minist Agr, Key Lab Aquat Prod Proc, Guangzhou 510300, Guangdong, Peoples R China
2.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China
3.Guangzho
关键词: Pinctada fucata;Antioxidant peptides;Anti-photoaging;Biochemical estimation;Histo-pathological
期刊名称:JOURNAL OF FUNCTIONAL FOODS ( 影响因子:4.451; 五年影响因子:4.907 )
ISSN:
年卷期:
页码:
收录情况: SCI
摘要: The superposition of ultraviolet radiation induced (photodamage) aging process is photoaging. Antioxidant peptides derived from Pinctada fucata protein as raw materials were smeared the back of light-aging. The effect of antioxidant peptides on wrinkle generating, skin restoration capacity after pulled up and measure the active of the superoxide dismutase (SOD), catalase (CAT), hydroxyproline, and glutathione peroxidase (GSH-Px) and lipid peroxidation by kit and histological examination of UVB-irradiated skin that the mitotic index of basal cells, the thickness ratio of the epidermis and dermis, fibroblast count, density of collagen fibers and volume density of dermal microvasculature were studied. The result showed that antioxidant peptides had slowed down the progress of wrinkles formation and skin elasticity deceasing induced by acute irradiation of UVB. It also significantly controlled the speed of lipid peroxidation and the reduction of the activity of SOD, GSH-Px, hydroxyprodline and CAT. Histopathological studies showed that the derived antioxidant peptides could reduce the thickness ratio of the dermis and epidermis and increase the mitotic index of basal cells, fibroblast count, density of collagen fibers and volume density of dermal microvascular, these outcomes confirmed the protective role of antioxidant peptides in the process of photoaging
- 相关文献
作者其他论文 更多>>
-
Effect of linoleic acid-induced oxidation on the water retention of golden pompano: Myoglobin and myofibrillar protein oxidation
作者:Xu, Chencai;Chen, Guanyi;Xu, Jie;Chen, Chunbei;Xia, Qiuyu;Sun, Qinxiu;Wei, Shuai;Han, Zongyuan;Wang, Zefu;Liu, Shucheng;Chen, Shengjun;Sun, Qinxiu;Liu, Shucheng
关键词:Golden pompano; Water holding capacity; Linoleic acid-induced oxidation; Myoglobin; Myofibrillar protein
-
Unlocking the opportunities for creating sustainable, flavorful and healthy high-protein "blue foods": Focusing on the impacts of protein-flavor interactions
作者:Wang, Yueqi;Wang, Huifang;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Sun-Waterhouse, Dongxiao;Wu, Yanyan;Wang, Yueqi;Wang, Yueqi;Sun-Waterhouse, Dongxiao;Wang, Yueqi;Xiang, Huan;Chen, Shengjun;Zhao, Yongqiang;Li, Laihao;Wu, Yanyan
关键词:Blue food; Flavor compound; Protein; Food component interaction; Flavor perception
-
Analysis of quality-related proteins in golden pompano ( Trachinotus ovatus ) fillets with modified atmosphere packaging under superchilling storage
作者:Pan, Chuang;Zhang, Xiaofan;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di;Pan, Chuang;Zhang, Xiaofan;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di;Pan, Chuang;Zhang, Xiaofan;Chen, Shengjun;Pan, Chuang;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di;Zhang, Xiaofan;Chen, Shengjun;Wu, Yanyan;Wang, Yueqi;Wang, Di
关键词:Tandem mass tags (TMT) proteomics; Trachinotus ovatus; Modified atmosphere packaging; Superchilling storage; Low-field nuclear magnetic resonance; Protein deterioration
-
Correlation analysis of phosphorylation of myofibrillar protein and muscle quality of tilapia during storage in ice
作者:Yu, Ye;Shi, Wenzheng;Wei, Ya;Chen, Shengjun;Wang, Yueqi;Huang, Hui;Li, Chunsheng;Wang, Di;Zhao, Yongqiang;Wei, Ya;Chen, Shengjun;Wang, Yueqi;Huang, Hui;Li, Chunsheng;Wang, Di;Zhao, Yongqiang;Li, Jun
关键词:Tilapia; Hardness; Water holding capacity; Myofibrillar protein; Phosphorylation; Dissociation of actomyosin
-
Improvement mechanism of umami peptides in oyster juice by cooperative enzymolysis of alcalase and trypsin based on peptidomics and molecular docking
作者:Chen, Tianyu;Chen, Shengjun;Zhao, Yongqiang;Li, Chunsheng;Chen, Tianyu;Zhang, Fanxin;Huang, Xiaoqing;Huang, Feng;Chen, Tianyu
关键词:Oyster juice; Cooperative enzymolysis; Free amino acid; Umami peptide; Peptidomics; Molecular docking
-
Potential dietary calcium supplement: Calcium-chelating peptides and peptide-calcium complexes derived from blue food proteins
作者:Lin, Shanting;Hu, Xiao;Chen, Shengjun;Huang, Hui;Wu, Yanyan;Lin, Shanting;Li, Jun;Lin, Shanting;Li, Zhenxing
关键词:Blue food proteins; Calcium-chelating peptides; Peptide -calcium complexes; Characterization; Bioavailability
-
Metabolomics analysis of physicochemical properties associated with freshness degradation in frozen Antarctic krill (Euphausia superba)
作者:Ni, Ling;Jiang, Chaojun;Guo, Quanyou;Chi, Hai;Fan, Chengqi;Shi, Jiangao;Lin, Na;Liu, Zhidong;Chen, Shengjun
关键词:Frozen Antarctic krill; Physicochemical properties; Non-targeted metabolomics; Quality degradation