Identification of antioxidant peptides from shrimp by-products and their protective mechanisms against HepG2 cells under H₂O₂-induced oxidative stress conditions. (IMAGE)

Tsinghua University Press

Identification of antioxidant peptides from shrimp by-products and their protective mechanisms against HepG2 cells under H₂O₂-induced oxidative stress conditions.

Caption

Protein from shrimp by-products was hydrolyzed by three enzymes (neutral protase, alcalase, and Protamex. Following an initial screening process, five peptides (DYPLVPPYF, HFVPVYEGF, GFPPFTGGPFR, EGYPFNPLL, and RVSDGPWLGR) were selected for their superior free radical scavenging activity, peptide ranking value, and affinity for Kelch-like ECH-associated protein 1 (Keap1) binding. Among the five peptides, HFVPVYEGF and EGYPFNPLL were the most potent anti-oxidative peptide with lower half maximal inhibitory concentration (IC50), and show higher cytoprotective effects on H2O2-damaged HepG2.

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Food Science of Animal Products, Tsinghua University Press

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