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Research Article | Open Access

Protective effects of peptide KSPLY derived from Hericium erinaceus on H2O2-induced oxidative damage in HepG2 cells

Zhengli Xu, Qiuhui Hu, Minhao Xie, Jianhui Liu, Anxiang Su, Hui Xu, Wenjian Yang( )
College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 21023 China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Reactive oxygen species (ROS)-induced oxidative damage is strongly associated with the pathogenesis of chronic diseases, and natural antioxidant peptides have good abilities of scavenging ROS. The antioxidant activity of peptide Lys-Ser-Pro-Leu-Tyr (KSPLY) derived from Hericium erinaceus remains unclear. In the present study, the antioxidant effect and mechanism of KSPLY on H2O2-induced oxidative damage in HepG2 cells were investigated. The results indicated that KSPLY exhibited the antioxidant capacity in H2O2-induced HepG2 cells by enhancing superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and catalase (CAT) activities. In comparison with the H2O2-treated damage group, the apoptosis rate, ROS level, and malondialdehyde (MDA) content of HepG2 cells treated with KSPLY were significantly decreased. The H. Erinaceus-derived peptide KSPLY pretreatment promoted the expression of detoxification and antioxidant enzymes via the Keap1/Nrf2 signal pathway, thereby inhibiting the generation of ROS and MDA. In conclusion, the H. erinaceus-derived peptide KSPLY effectively protected HepG2 cells against H2O2-induced oxidative damage, and it provided a theoretical basis for the further development of new natural antioxidants.

Keywords

Antioxidant peptide KSPLYProtective effectKeap1/Nrf2 signaling pathway

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Food Science and Human Wellness
Volume 12 Issue 5,
September 2023
Pages 1893-1904
DOI: 10.1016/j.fshw.2023.02.041
Cite this article:
Xu Z, Hu Q, Xie M, et al. Protective effects of peptide KSPLY derived from Hericium erinaceus on H2O2-induced oxidative damage in HepG2 cells. Food Science and Human Wellness, 2023, 12(5): 1893-1904. https://doi.org/10.1016/j.fshw.2023.02.041

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Received: 30 March 2022
Revised: 13 May 2022
Accepted: 05 June 2022
Published: 21 March 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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