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author:

Cai, X. (Cai, X..) [1] (Scholars:蔡茜茜) | Li, C. (Li, C..) [2] | Chen, X. (Chen, X..) [3] | Huang, Y. (Huang, Y..) [4] | Fu, C. (Fu, C..) [5] | Wang, S. (Wang, S..) [6]

Indexed by:

EI Scopus PKU CSCD

Abstract:

The purpose of this study was to investigate the effect of crimson snapper scale peptides (CSSPs) on H2O2-induced oxidative damage in Caco-2 cells. The levels of lactate dehydrogenase (LDH) and interleukin-8 (IL-8) in the cell supernatant, the activity of intracellular antioxidant enzymes, the release of intracellular reactive oxygen species (ROS) and malondialdehyde (MDA), and the expression of apoptosis-related genes (Caspase-3, Caspase-9, Bax and Bcl-2) were measured. The antioxidant effects of CSSPs in intestinal cells were elucidated from the aspects of cellular redox state and apoptosis. Results showed that CSSPs mitigated H2O2-induced oxidative damage in Caco-2 cells through the antioxidant defense system. This effect involved increased activities of antioxidant enzymes and consequent inhibition of LDH release, intracellular ROS accumulation, and MDA and IL-8 production. Furthermore, CSSPs inhibited oxidative stress-induced apoptosis by regulating the mitochondrial apoptotic pathway, which significantly increased mitochondrial membrane potential, down-regulated the mRNA expression of Caspase-3, Caspase-9 and Bax, and up-regulated the mRNA expression of Bcl-2. In conclusion, CSSPs can effectively reduce the degree of cell damage by maintaining redox homeostasis and inhibiting apoptosis. © 2023 Chinese Chamber of Commerce. All rights reserved.

Keyword:

antioxidant Caco-2 cells cell apoptosis marine-derived peptides oxidative stress damage

Community:

  • [ 1 ] [Cai X.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 2 ] [Li C.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 3 ] [Chen X.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 4 ] [Huang Y.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China
  • [ 5 ] [Fu C.]National University of Singapore (Suzhou) Research Institute, Suzhou, 215123, China
  • [ 6 ] [Wang S.]College of Biological Science and Engineering, Fuzhou University, Fuzhou, 350108, China

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Source :

Food Science

ISSN: 1002-6630

CN: 11-2206/TS

Year: 2023

Issue: 7

Volume: 44

Page: 10-17

Cited Count:

WoS CC Cited Count: 0

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 1

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