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Bioactive peptides derived from Crimson Snapper and in vivo anti-aging effect on fat diet-induced high fat Drosophila melanogaster

Abstract

Crimson snapper is an important marine economy fish, and its scales are rich in collagen. Crimson snapper scales peptide (CSSP) obtained from crimson snapper scales by enzymatic hydrolysis exhibited significantly antioxidant activities to DPPH, ABTS and hydroxyl radicals in vitro. In vivo antioxidant and anti-aging effects of CSSP on the Drosophila melanogaster aging model constructed by lard were investigated in this study. The results showed that CSSP could prolong the mean lifespan, 50% survival days and the maximum lifespan of Drosophila, especially when the concentration of CSSP was increased to 6 mg/mL, the mean lifespan of male and female Drosophila increased by 21.2% and 26.2%, respectively, indicating the effective life extension effect of CSSP. Meanwhile, the addition of CSSP effectively reduced the contents of malondialdehyde (MDA) and protein carbonylation (PCO), and increased the levels of total superoxide dismutase (T-SOD) and catalase (CAT) in Drosophila, which showed a significant dose dependence. Besides, the antioxidant-related genes SOD1, SOD2 and CAT were up-regulated in Drosophila when fed with diets containing CSSP. In conclusion, CSSP played an antioxidant and anti-aging role by reducing the accumulation of peroxide products and improving the activity of antioxidant enzymes, as well as up-regulating the expression of antioxidant-related genes. The results suggest that CSSP has potential to be used in food and healthcare industries as a potential food-borne antioxidant and anti-aging agent.

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Publication details

The article was received on 01 Jul 2019, accepted on 17 Nov 2019 and first published on 18 Nov 2019


Article type: Paper
DOI: 10.1039/C9FO01414D
Food Funct., 2019, Accepted Manuscript

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    Bioactive peptides derived from Crimson Snapper and in vivo anti-aging effect on fat diet-induced high fat Drosophila melanogaster

    S. Chen, Q. Yang, X. Chen, Y. Tian, Z. Liu and S. Wang, Food Funct., 2019, Accepted Manuscript , DOI: 10.1039/C9FO01414D

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