Antioxidant and anti-inflammatory activities of Peptides derived from Fructus bruceae
22
Issued Date
2026-02-02
Resource Type
eISSN
23214635
Scopus ID
2-s2.0-105032898971
Journal Title
Journal of Integrated Science and Technology
Volume
14
Issue
3
Rights Holder(s)
SCOPUS
Bibliographic Citation
Journal of Integrated Science and Technology Vol.14 No.3 (2026)
Suggested Citation
Suriyaprom K., Pongpoungphet N., Promyos N., Sornwatana T. Antioxidant and anti-inflammatory activities of Peptides derived from Fructus bruceae. Journal of Integrated Science and Technology Vol.14 No.3 (2026). doi:10.62110/sciencein.jist.2026.v14.1543 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/115837
Title
Antioxidant and anti-inflammatory activities of Peptides derived from Fructus bruceae
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Corresponding Author(s)
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Abstract
Oxidative stress, characterized by an imbalance between free radicals and antioxidants, contributes to the onset and progression of various chronic diseases. The Brucea javanica (L.) Merr. has long played a role in traditional oriental medicine because it contains several bioactive compounds. Peptides derived from Fructus Bruceae, including Brucin, M-Brucin, and Brucyclin, have been reported to exhibit antibacterial activities; however, data concerning the antioxidant and anti-inflammatory properties of these three peptides are limited. This study aims to examine the antioxidant and anti-inflammatory activities of the Brucin, M-Brucin, and Brucyclin peptides using the 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay and the inhibition of protein denaturation method, respectively. All three peptides demonstrated antioxidant and anti-inflammatory activities, which increased in a concentration-dependent manner. The Brucyclin, a cyclic peptide, displayed the strongest DPPH scavenging activity among the peptides studied (p < 0.05). Still, the IC50 value of Brucin was significantly higher than M-Brucin's (p < 0.05). In addition, this study also found that Brucyclin exhibited a greater inhibitory effect on albumin denaturation compared to Brucin and M-Brucin (p < 0.05). Therefore, the above findings showed that these peptides derived from Fructus Bruceae, Brucin, M-Brucin, and Brucyclin exhibit antioxidant and anti-inflammatory properties.