A novel peptide purified from the fermented microalga Pavlova lutheri attenuates oxidative stress and melanogenesis in B16F10 melanoma cells

Oh, Gun‐Woo; Ko, Seok‐Chun; Heo, Seong‐Yeong; Nguyen, Van-Tinh; Kim, GeunHyung; Jang, Chul Ho; Park, Won Sun; Choi, Il‐Whan; Qian, Zhong‐Ji; Jung, Won‐Kyo

doi:10.1016/j.procbio.2015.05.007

Cited by 55 publications

(30 citation statements)

References 48 publications

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“…In humans, uncontrolled generation of ROS can result in oxidative damage of cellular DNA, protein and lipids; even the development of Alzheimer's and inammatory diseases. 41,42 As shown in Fig. 4, the increase of ROS in the NC group reected free radical accumulation aer the dark/light avoidance test, this was consistent with those reported by Vollaard et al, 43 who considered that exercise was accompanied by an increased generation of free radicals.…”

Section: Effect Of Oph Relieved the Oxidative Stress In Vivosupporting

confidence: 88%

Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice

Wang

Xing

et al. 2018

RSC Adv.

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Section: Effect Of Oph Relieved the Oxidative Stress In Vivosupporting

confidence: 88%

Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice

Wang

Xing

et al. 2018

RSC Adv.

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“…It was also found that the signaling pathway controlling osteoblastic activity inflicted by fermented P. lutheri was the p38/p65 signaling pathway (Qian et al., 2018). In another study, P. lutheri was fermented with H. polymorpha and an antioxidant peptide with low IC 50 values of 0.285, 0.068, and 0.988 mM in DPPH, hydroxyl, and hydrogen peroxide scavenging assays, respectively, was obtained (Oh et al., 2015). The peptide was found to have DNA protective effect in a concentration‐dependent manner.…”

Section: Sourcesmentioning

confidence: 99%

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Chai

Voo

Chen

2020

Comp Rev Food Sci Food Safe

160

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Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects on human bodies and ultimately influence health, depending on their structural properties and amino acid composition and sequences. By offering promising solutions to solve diverse health issues, the production, characterization, and applications of food-derived BPs have drawn great interest in the current literature and are of particular interest to the food and pharmaceutical industries. The microbial fermentation of protein from various sources is indubitably a novel way to produce BPs with numerous beneficial health effects. Apart from its lower cost as compared to enzymes, the BPs produced from microbial fermentation can be purified without further hydrolysis. Despite these features, current literature shows dearth of information on the BPs produced from food via microbial fermentation. Hence, there is a strong necessity to explore the BPs obtained from food fermentation for the development of commercial nutraceuticals and functional foods. As such, this review focuses on the production of BPs from different food sources, including the extensively studied milk and milk products, with emphasis on microbial fermentation. The structure-activity (antihypertensive, antioxidant, antimicrobial, opiate-like, anti-inflammatory, anticancer/antiproliferative, antithrombotic, hypolipidemic, hypocholesterolemic, and mineral binding) relationship, potential applications, future development, and challenges of BPs obtained from food fermentation are also discussed.

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“…It provides the color of the animal skin, hair, and eyes and protects against the harmful effect of UV radiation. However, the overproduction of melanin causes serious esthetic problems such as freckle, liver spots and melasma (Oh et al 2015). In the melanin synthesis related enzymes, tyrosinase is the rate-limiting enzyme and plays a critical regulatory role in the first step of melanogenesis (Qiao et al 2012).…”

Section: Anti-melanogenesismentioning

confidence: 99%

Biological activities and biomedical potential of sea cucumber (Stichopus japonicus): a review

Lee

et al. 2017

Fish Aquatic Sci

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Members of the phylum Echinodermata, commonly known as echinoderms, are exclusively marine invertebrates. Among the Echinodermata, sea cucumber belongs to the family Holothuroidea. The sea cucumber Stichopus (Apostichous) japonicus (Selenka) is an invertebrate animal inhabiting the coastal sea around Korean, Japan, China, and Russia. Sea cucumber has a significant commercial value, because it contains valuable nutrients such as vitamins and minerals. They possess a number of distinctive biologically and pharmacologically important compounds. In particular, the body wall of sea cucumber is a major edible part. It consists of peptide, collagen, gelatin, polysaccharide, and saponin, which possess several biological activities such as anti-cancer, anti-coagulation, anti-oxidation, and antiosteoclastogenesis. Furthermore, the regenerative capacity of sea cucumber makes it a medically important organism. This review presents the various biological activities and biomedical potential of sea cucumber S. japonicus.

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A novel peptide purified from the fermented microalga Pavlova lutheri attenuates oxidative stress and melanogenesis in B16F10 melanoma cells

Cited by 55 publications

References 48 publications

Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice

Effect and mechanism of oyster hydrolytic peptides on spatial learning and memory in mice

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

Biological activities and biomedical potential of sea cucumber (Stichopus japonicus): a review

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