Jin Yan, Zhang Nan, Huang Yurong, Zhang Ziyao, Jin Enhui, Kong Yu, Sui Wenjie, Wu Tao, Zhang Min
College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China.
College of Food Science and Bioengineering, Tianjin Agricultural University, Tianjin 300384, China.
Int J Mol Sci. 2025 Jun 21;26(13):5976. doi: 10.3390/ijms26135976.
To improve the bioavailability of yak by-products, novel antioxidant peptides were prepared and identified from yak skin hydrolysate. The results showed that the ultrafiltration fraction of a molecular weight of less than 1 kDa had the strongest free radical scavenging activity. A total of 219 novel peptides were identified by mass spectrometry and five antioxidant peptides were screened based on molecular docking with Keap1 (LMGPR, GFDGD, FGFDGDF, GHNGLDGL, and GPAGPQGPR). These peptides may bind with Keap1 competitively and exert antioxidant effects by activating the Nrf2/ARE pathway. After synthesis, FGFDGDF showed a better free radical scavenging ability and protective effect on HO-induced oxidative damage of HepG2 cells among these peptides. The pretreatment of peptides could enhance the activity of intracellular antioxidant enzymes and reduce the level of malondialdehyde and IL-8. This study provides a scientific basis for the application of yak skin peptide as a novel antioxidant in functional food.
为提高牦牛肉副产品的生物利用度，从牦牛皮肤水解物中制备并鉴定了新型抗氧化肽。结果表明，分子量小于1 kDa的超滤级分具有最强的自由基清除活性。通过质谱鉴定了总共219种新型肽，并基于与Keap1的分子对接筛选出5种抗氧化肽（LMGPR、GFDGD、FGFDGDF、GHNGLDGL和GPAGPQGPR）。这些肽可能与Keap1竞争性结合，并通过激活Nrf2/ARE途径发挥抗氧化作用。合成后，FGFDGDF在这些肽中表现出更好的自由基清除能力以及对过氧化氢诱导的HepG2细胞氧化损伤的保护作用。肽的预处理可增强细胞内抗氧化酶的活性，并降低丙二醛和白细胞介素-8的水平。本研究为牦牛皮肤肽作为新型抗氧化剂在功能性食品中的应用提供了科学依据。
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