Antioxidant potential of hydrolysate-derived seahorse (Hippocampus abdominalis) peptide: Protective effects against AAPH-induced oxidative damage in vitro and in vivo

[Display omitted] •SHP markedly regulated AAPH-induced ROS production in Vero cells.•SHP up-regulated the expressions of antioxidant enzymes (Catalase, SOD) in Vero cells.•SHP significantly reduced AAPH-induced ROS generation, cell death and lipid peroxidation in Zebrafish embryos. In this study, se...

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Veröffentlicht in:Food chemistry 2023-05, Vol.407, p.135130, Article 135130
Hauptverfasser: Lee, Hyo-Geun, Nagahawatta, D.P., Yang, Fengqi, Jayawardhana, H.H.A.C.K., Liyanage, N.M., Lee, Dae-Sung, Lee, Jeong Min, Yim, Mi-Jin, Ko, Seok-Chun, Kim, Ji-Yul, An, Hyesuck, Baek, Kyunghwa, Jeon, You-Jin, Kim, Hyun-Soo
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Sprache:eng
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Zusammenfassung:[Display omitted] •SHP markedly regulated AAPH-induced ROS production in Vero cells.•SHP up-regulated the expressions of antioxidant enzymes (Catalase, SOD) in Vero cells.•SHP significantly reduced AAPH-induced ROS generation, cell death and lipid peroxidation in Zebrafish embryos. In this study, seahorse peptide (SHP) was isolated from an alcalase-treated hydrolysate from Hippocampus abdominalis and assessed for its antioxidant potential against AAPH-induced oxidative stress damage. AAPH stimulation significantly decreased cell viability and increased intracellular reactive oxygen species (ROS) production in Vero cells. SHP treatment increased cell viability and remarkably lowered ROS production under AAPH-induced oxidative stress. Furthermore, it protected against AAPH-induced apoptotic DNA damage. Western blot analysis demonstrated that SHP treatment remarkably increased the protein expression levels of catalase and SOD in AAPH-induced Vero cells. A zebrafish study revealed that SHP-treated zebrafish embryos resulted in lower cell death, ROS generation, and lipid peroxidation than the AAPH-treated group. These results suggest that SHP is a potent functional antioxidant that could be developed as a natural antioxidant in the food and functional food industries.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2022.135130