Identification of a novel food-derived collagen peptide, hydroxyprolyl-glycine, in human peripheral blood by pre-column derivatisation with phenyl isothiocyanate

Shigemura, Yasutaka; Akaba, Saeko; Kawashima, Eriko; Park, Eun Young; Nakamura, Yasushi; Satô, Kenji

doi:10.1016/j.foodchem.2011.05.066

Cited by 101 publications

(123 citation statements)

References 22 publications

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“…Shigemura et al reported that Pro-Hyp and Hyp-Gly promote cellular proliferation in dermal fibroblasts. 10,11) On the other hand, we previously reported that treatment with VC and/or its derivatives significantly promotes the proliferation of Sod1 −/− fibroblasts. 17,25) In this context, we investigated whether the COP mixture interacts with the effects of the VC derivative in promoting the proliferation of Sod1 −/− fibroblasts in vitro.…”

Section: Resultsmentioning

confidence: 94%

“…For example, Pro-Hyp and Hyp-Gly stimulate the proliferation of skin fibroblasts in vitro. 10,11) It is noteworthy that treatment with CP alone induced a significant decrease in the levels of 8-isoprostane, a marker of lipid peroxidation, in the skin of the hairless Sod1 −/− mice ( Fig. 2(B)).…”

Section: Discussionmentioning

confidence: 95%

“…Furthermore, Shigemura et al reported that COPs, such as Pro-Hyp and Hyp-Gly, exhibit bioactivity for skin fibroblasts. 10,11) In addition, vitamin C (VC) is a strong antioxidant that regulates the synthesis of collagen, as well as the post-translational modification of collagen by lysyl oxidase as a co-factor. 12,13) In fact, VC application upregulates the mRNA levels of collagen types I and III in human skin fibroblasts.…”

mentioning

confidence: 99%

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Collagen peptide and vitamin C additively attenuate age-related skin atrophy in Sod1-deficient mice

Shibuya

Ozawa

Toda

et al. 2014

Bioscience, Biotechnology, and Biochemistry

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Age-related skin thinning is correlated with a decrease in the content of collagen in the skin. Accumulating evidence suggests that collagen peptide (CP) and vitamin C (VC) transcriptionally upregulate type I collagen in vivo. However, the additive effects of CP and VC on age-related skin changes remain unclear. We herein demonstrate that CP and a VC derivative additively corrected age-related skin thinning via reduced oxidative damage in superoxide dismutase 1 (Sod1)-deficient mice. Co-treatment with these compounds significantly normalized the altered gene expression of Col1a1, Has2, and Ci1, a proton-coupled oligopeptide transporter, in Sod1−/− skin. The in vitro analyses further revealed that collagen oligopeptide, a digestive product of ingested CP, significantly promoted the bioactivity of the VC derivative with respect to the migration and proliferation of Sod1−/− fibroblasts. These findings suggest that combined treatment with CP and VC is effective in cases of age-related skin pathology.

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Section: Resultsmentioning

confidence: 94%

Section: Discussionmentioning

confidence: 95%

mentioning

confidence: 99%

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Collagen peptide and vitamin C additively attenuate age-related skin atrophy in Sod1-deficient mice

Shibuya

Ozawa

Toda

et al. 2014

Bioscience, Biotechnology, and Biochemistry

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“…By now, dipeptides or tripeptides have been identified in human blood after ingestion of protein hydroysate 34,35 ; however, knowledge on the absorption and bioavailability of these penta-peptides and hexa-peptides is limited. Although these peptides are likely stable against gastrointestinal enzymes, they may be degraded by epithelial peptidases during absorption; even if they can be absorbed, they are susceptible to further degradation in blood.…”

Section: 22mentioning

confidence: 99%

Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

et al. 2018

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Antioxidant peptides derived from food sources are considered as safer alternatives to commercially available antioxidant drugs. As one of the most abundant protein sources, hen's egg proteins were extensively used to produce antioxidant peptides by enzymatic hydrolysis. Our previous work indicated that gastrointestinal digestion of cooked eggs significantly increased the antioxidant activity due to hydrolysis of egg proteins. To characterize the responsible antioxidant peptides, cooked eggs were digested in a simulated in vitro model of human gastro-intestinal digestion. Prepared digests were fractionated with FPLC (Fast Protein Liquid Chromatography) and RP-HPLC (Reverse-Phase High-Performance Liquid Chromatography) and the antioxidant activity was determined in A7r5 cells (vascular smooth muscle cell line). Further identification of peptides from peptide fractions with the highest antioxidant activity was carried out using LC-MS/MS. Four peptides derived from ovalbumin, DSTRTQ (48-53), DKLPG (61-65), DVYSF (96-100), and ESKPV (205-209), were identified; of which DKLPG did not show antioxidant activity in cells. Enzyme cleave analysis suggested that these four peptides were likely released from ovalbumin only by pepsin non-specific cleaves. It is postulated that egg consumption may exert protection against oxidative stress on human health due to release of antioxidant peptides during digestion.

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“…Shigemura et al reported that the peptides with small molecules from collagen hydrolysate were identified in human blood after ingestion. 29 Therefore, these results indicate that the heshiko and narezushi extracts promote the fibrinolytic system via direct PAI-1 inhibition after digestion and absorption of peptides in the intestine.…”

Section: Pai-1 Activity Is Regulated By Various Factors and Ismentioning

confidence: 76%

Inhibitory effect of water extractive components from heshiko and narezushi on plasma PAI-1 activity in rats

Itō¹

2016

Nihon Kessen Shiketsu Gakkaishi

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Abstract:The effect of water-extractive components solutions (extracts) from heshiko and narezushi, fermented mackerel products, on plasminogen activator inhibitor type-1 (PAI-1) was investigated in rats. Administration of heshiko and narezushi extracts tended to suppress the increase in both PAI-1 activity and total content associated with high-fat diet administration in rats. PAI-1 activity but not total content showed a relation to plasma triglyceride level and a reverse relation to tPA activity before and after administration of heshiko and narezushi extracts. The extracts directly inhibited PAI-1 activity in vitro, and the inhibitory activity was not lost after alimentary enzyme digestion of the extracts. The PAI-1 inhibitory activity of heshiko extract was tended to be stronger than that of narezushi extract. These results suggest that heshiko and narezushi extracts are closely involved in the promotion of fibrinolytic activity via direct PAI-1 inhibition as well as indirect suppression by decreasing the plasma triglyceride level.

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Identification of a novel food-derived collagen peptide, hydroxyprolyl-glycine, in human peripheral blood by pre-column derivatisation with phenyl isothiocyanate

Cited by 101 publications

References 22 publications

Collagen peptide and vitamin C additively attenuate age-related skin atrophy in Sod1-deficient mice

Collagen peptide and vitamin C additively attenuate age-related skin atrophy in Sod1-deficient mice

Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

Inhibitory effect of water extractive components from heshiko and narezushi on plasma PAI-1 activity in rats

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