Study on the antioxidant and antiosteoporotic activities of the oyster peptides prepared by ultrasound-assisted enzymatic hydrolysis

Zhengze Quan; Zonghan Wang; Zixu Wang; Zuoxu Hou; Bin Liu; Xiaoming Guo; Beiwei Zhu; Yuanyuan Hu

doi:10.1016/j.ultsonch.2024.107211

Study on the antioxidant and antiosteoporotic activities of the oyster peptides prepared by ultrasound-assisted enzymatic hydrolysis

Ultrason Sonochem. 2024 Dec 23:112:107211. doi: 10.1016/j.ultsonch.2024.107211. Online ahead of print.

Authors

Zhengze Quan¹, Zonghan Wang¹, Zixu Wang², Zuoxu Hou³, Bin Liu¹, Xiaoming Guo¹, Beiwei Zhu⁴, Yuanyuan Hu⁵

Affiliations

¹ Shenzhen Key Laboratory of Food Nutrition and Health, Guangdong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, School of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China.
² State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
³ Department of Orthopedics, Shenzhen Hospital, Southern Medical University, Shenzhen 518101, China.
⁴ Shenzhen Key Laboratory of Food Nutrition and Health, Guangdong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, School of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China; State Key Laboratory of Marine Food Processing & Safety Control, National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China. Electronic address: [email protected].
⁵ Shenzhen Key Laboratory of Food Nutrition and Health, Guangdong Engineering Technology Research Center of Aquatic Food Processing and Safety Control, School of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China. Electronic address: [email protected].

PMID: 39729723
DOI: 10.1016/j.ultsonch.2024.107211

Abstract

In this study, the effects of ultrasound-assisted enzymatic hydrolysis on the production of antioxidant and antiosteoporotic peptides derived from oysters were investigated. Results showed that ultrasound-assisted enzymatic hydrolysis significantly enhanced the peptide content, free radical scavenging ability, and ferric reducing antioxidant power of total oyster protein hydrolysate (TOPH), with optimal results achieved at 200 W (TOPH-200). Correspondingly, ultrasound treatment at 200 W increased the exposure of hydrophobic regions, reduced α-helix content, and facilitated the generation of small molecular weight peptides in TOPH. In an H₂O₂-induced oxidative damage model of osteoblastic MC3T3-E1 cells, TOPH-200 significantly attenuated intracellular reactive oxygen species and improved mitochondrial membrane potential. Importantly, TOPH-200 effectively enhanced osteogenic cell proliferation, differentiation, and mineralization in H₂O₂-treated MC3T3-E1 cells. Additionally, two novel peptides, DSQLAPFRF and HFNPRL, were screened from the TOPH-200 using PeptideRanker and molecular docking. Further cell experiments indicated that both peptides exhibited potent antioxidant and antiosteoporotic activities in oxidatively damaged MC3T3-E1 cells. In summary, mild ultrasound-assisted enzymatic hydrolysis proved effective in producing bioactive peptides from oysters, and these newly identified peptides exhibit potential for osteoporosis prevention.

Keywords: Antiosteoporotic activity; Bioactive peptides; Enzymatic hydrolysis; Oyster; Ultrasound.