Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushrooms
The lingzhi mushroom (Ganoderma lucidum) is well known for its medicinal properties and has long played a role in traditional oriental medicine due to its health-giving benefits and potential to extend life expectancy. The mushroom contains a number of highly bioactive compounds and can also act as...
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| Format: | Article |
| Language: | English |
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Elsevier
2022-10-01
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| Series: | Heliyon |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2405844022023556 |
| _version_ | 1811247905319682048 |
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| author | Thanyaporn Aursuwanna Sajee Noitang Papassara Sangtanoo Piroonporn Srimongkol Tanatorn Saisavoey Songchan Puthong Onrapak Reamtong Aphichart Karnchanatat |
| author_facet | Thanyaporn Aursuwanna Sajee Noitang Papassara Sangtanoo Piroonporn Srimongkol Tanatorn Saisavoey Songchan Puthong Onrapak Reamtong Aphichart Karnchanatat |
| author_sort | Thanyaporn Aursuwanna |
| collection | DOAJ |
| description | The lingzhi mushroom (Ganoderma lucidum) is well known for its medicinal properties and has long played a role in traditional oriental medicine due to its health-giving benefits and potential to extend life expectancy. The mushroom contains a number of highly bioactive compounds and can also act as an excellent source of protein. This research investigated the peptides obtained from the protein hydrolysates of lingzhi mushrooms to assess their free radical scavenging abilities. These peptides were acquired via different proteases (Alcalase, Neutrase, papain, and pepsin-pancreatin) and were tested at a range of different concentrations (1.0%, 2.5%, and 5.0% w/v). The highest levels of 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitric oxide (NO) radical scavenging activities were presented by lingzhi mushroom hydrolysate using 2.5% (w/v) pepsin-pancreatin after 6 h of digestion. The hydrolysate was then fractionated using 10, 5, 3, and 0.65 kDa molecular weight cut-off membranes. The results showed that the MW 0.65 kDa fraction had the highest level of free radical scavenging activity. Further analysis of this MW 0.65 kDa fraction began with another RP-HPLC fractionation technique to obtain three further sub-fractions. De novo peptide sequencing using electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-Q-TOF-MS/MS) was chosen as the optimum method for studying the F3 sub-fraction. DRVSIYGWG and ALLSISSF were discovered as new peptides with different antioxidant properties. Adenocarcinoma colon (Caco-2) cells showed the antioxidant action of these synthesized peptides. This activity was linked to peptide concentration. The peptides and their pure synthetic counterparts were found to reduce NO generation by RAW 264.7 macrophages without causing cytotoxicity. The results of gene expression reveal that the DRVSIYGWG and ALLSISSF peptides were able to cut the expression of the proinflammatory cytokine genes iNOS, IL-6, TNF-α, and COX-2 in the context of RAW 264.7 macrophages. |
| first_indexed | 2024-04-12T15:17:47Z |
| format | Article |
| id | doaj.art-b765267af5264c72a3ad1c53b5e745ae |
| institution | Directory Open Access Journal |
| issn | 2405-8440 |
| language | English |
| last_indexed | 2024-04-12T15:17:47Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Heliyon |
| spelling | doaj.art-b765267af5264c72a3ad1c53b5e745ae2022-12-22T03:27:34ZengElsevierHeliyon2405-84402022-10-01810e11067Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushroomsThanyaporn Aursuwanna0Sajee Noitang1Papassara Sangtanoo2Piroonporn Srimongkol3Tanatorn Saisavoey4Songchan Puthong5Onrapak Reamtong6Aphichart Karnchanatat7Program in Biotechnology, Faculty of Science, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok, 10330, ThailandInstitute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, ThailandInstitute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, Thailand; Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, ThailandInstitute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, Thailand; Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, ThailandInstitute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, ThailandInstitute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, ThailandDepartment of Molecular Tropical Medicine and Genetics, Faculty of Tropical Medicine, Mahidol University, 420/6 Ratchawithi Road, Ratchathewi, Bangkok 10400, ThailandInstitute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, Thailand; Center of Excellence in Bioconversion and Bioseparation for Platform Chemical Production, Institute of Biotechnology and Genetic Engineering, Chulalongkorn University, 254 Phayathai Road, Pathumwan, Bangkok 10330, Thailand; Corresponding author.The lingzhi mushroom (Ganoderma lucidum) is well known for its medicinal properties and has long played a role in traditional oriental medicine due to its health-giving benefits and potential to extend life expectancy. The mushroom contains a number of highly bioactive compounds and can also act as an excellent source of protein. This research investigated the peptides obtained from the protein hydrolysates of lingzhi mushrooms to assess their free radical scavenging abilities. These peptides were acquired via different proteases (Alcalase, Neutrase, papain, and pepsin-pancreatin) and were tested at a range of different concentrations (1.0%, 2.5%, and 5.0% w/v). The highest levels of 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-diphenyl-1-picrylhydrazyl (DPPH) and nitric oxide (NO) radical scavenging activities were presented by lingzhi mushroom hydrolysate using 2.5% (w/v) pepsin-pancreatin after 6 h of digestion. The hydrolysate was then fractionated using 10, 5, 3, and 0.65 kDa molecular weight cut-off membranes. The results showed that the MW 0.65 kDa fraction had the highest level of free radical scavenging activity. Further analysis of this MW 0.65 kDa fraction began with another RP-HPLC fractionation technique to obtain three further sub-fractions. De novo peptide sequencing using electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-Q-TOF-MS/MS) was chosen as the optimum method for studying the F3 sub-fraction. DRVSIYGWG and ALLSISSF were discovered as new peptides with different antioxidant properties. Adenocarcinoma colon (Caco-2) cells showed the antioxidant action of these synthesized peptides. This activity was linked to peptide concentration. The peptides and their pure synthetic counterparts were found to reduce NO generation by RAW 264.7 macrophages without causing cytotoxicity. The results of gene expression reveal that the DRVSIYGWG and ALLSISSF peptides were able to cut the expression of the proinflammatory cytokine genes iNOS, IL-6, TNF-α, and COX-2 in the context of RAW 264.7 macrophages.http://www.sciencedirect.com/science/article/pii/S2405844022023556Lingzhi mushroomPeptidesAntioxidantAnti-Inflammatory |
| spellingShingle | Thanyaporn Aursuwanna Sajee Noitang Papassara Sangtanoo Piroonporn Srimongkol Tanatorn Saisavoey Songchan Puthong Onrapak Reamtong Aphichart Karnchanatat Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushrooms Heliyon Lingzhi mushroom Peptides Antioxidant Anti-Inflammatory |
| title | Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushrooms |
| title_full | Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushrooms |
| title_fullStr | Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushrooms |
| title_full_unstemmed | Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushrooms |
| title_short | Investigating the cellular antioxidant and anti-inflammatory effects of the novel peptides in lingzhi mushrooms |
| title_sort | investigating the cellular antioxidant and anti inflammatory effects of the novel peptides in lingzhi mushrooms |
| topic | Lingzhi mushroom Peptides Antioxidant Anti-Inflammatory |
| url | http://www.sciencedirect.com/science/article/pii/S2405844022023556 |
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