Protective Effects of an Octapeptide Identified from Riceberry™ (Oryza sativa) Protein Hydrolysate on Oxidative and Endoplasmic Reticulum (ER) Stress in L929 Cells
1
Issued Date
2024-08-01
Resource Type
eISSN
23048158
Scopus ID
2-s2.0-85200773753
Journal Title
Foods
Volume
13
Issue
15
Rights Holder(s)
SCOPUS
Bibliographic Citation
Foods Vol.13 No.15 (2024)
Suggested Citation
Krobthong S., Jaroenchuensiri T., Yingchutrakul Y., Sukmak P., Visessanguan W., Pongkorpsakol P., Tulyananda T., Aonbangkhen C. Protective Effects of an Octapeptide Identified from Riceberry™ (Oryza sativa) Protein Hydrolysate on Oxidative and Endoplasmic Reticulum (ER) Stress in L929 Cells. Foods Vol.13 No.15 (2024). doi:10.3390/foods13152467 Retrieved from: https://repository.li.mahidol.ac.th/handle/123456789/100517
Title
Protective Effects of an Octapeptide Identified from Riceberry™ (Oryza sativa) Protein Hydrolysate on Oxidative and Endoplasmic Reticulum (ER) Stress in L929 Cells
Corresponding Author(s)
Other Contributor(s)
Abstract
Reactive oxygen species (ROS) play a critical role in oxidative stress and cellular damage, underscoring the importance of identifying potent antioxidants. This research focuses on the antioxidant capabilities of Riceberry™-derived peptides and their protective effects against oxidative and endoplasmic reticulum (ER) stress in L929 cells. By simulating human digestion, Riceberry™ protein hydrolysate was generated, from which antioxidant peptides were isolated using OFFGEL electrophoresis and LC-MS/MS. Notably, an octapeptide (VPAGVAHW) from the hydrolysate demonstrated significant antioxidant activity, particularly against oxidative stress induced by iodoacetic acid (IAA) or hydrogen peroxide (H2O2) and ER stress caused by tunicamycin (TM) in L929 cells. This peptide’s effectiveness was evident in its dose-dependent ability to enhance cell viability and mitigate stress effects, although its efficiency varied with the stress inducer. Our study suggests that Riceberry™-derived peptides could serve as a promising natural antioxidant with potential benefits for health promotion and applications in the food industry, offering an environmentally friendly alternative to synthetic antioxidants.