Purification and Identification of Antioxidant Peptides from Rice Fermentation of <i>Lactobacillus plantarum</i> and Their Protective Effects on UVA−Induced Oxidative Stress in Skin
Qiuting Mo,
Shiquan You,
Hao Fu,
Dongdong Wang,
Jiachan Zhang,
Changtao Wang,
Meng Li
Affiliations
Qiuting Mo
Beijing Key Laboratory of Plant Resource Research and Development, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Shiquan You
Beijing Key Laboratory of Plant Resource Research and Development, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Hao Fu
Beijing Key Laboratory of Plant Resource Research and Development, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Dongdong Wang
Beijing Key Laboratory of Plant Resource Research and Development, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Jiachan Zhang
Beijing Key Laboratory of Plant Resource Research and Development, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Changtao Wang
Beijing Key Laboratory of Plant Resource Research and Development, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Meng Li
Beijing Key Laboratory of Plant Resource Research and Development, College of Chemistry and Materials Engineering, Beijing Technology and Business University, Beijing 100048, China
Oxidative stress is an important factor on both aging and disease. Among foods endowed with beneficial healthy properties, rice is a very useful material, not only because it has a good amino acid ratio and produces antioxidant peptides through microbial fermentation, but also for its inexpensive availability. In this study, rice was treated with Lactobacillus plantarum, and the resulting mixture of small peptides with less than 11 amino acids (RFP) was extracted and purified from the fermentation broth. Subsequently, the antioxidant activity of RFP was assessed using the chemical model, cell biology, and animal model methods. RFP enhanced the expression of the antioxidant enzyme genes downstream of the KEAP1−NRF2/ARE pathway by promoting nuclear factor−erythroid 2−related factor 2 (NRF2) nuclear translocation while simultaneously removing lipid oxidation products and excess free radicals. These results suggest that RFP is a potential substance for resisting aging and disease caused by oxidative stress.
