Skip to main page content
U.S. flag

An official website of the United States government

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
. 2021 Oct 18;11(54):33872-33882.
doi: 10.1039/d1ra06539d.

Antioxidant activity of SSeCAHK in HepG2 cells: a selenopeptide identified from selenium-enriched soybean protein hydrolysates

Jian Zhang  1 , Qiyue Zhang  1 , He Li  1 , Xinwei Chen  1 , Wanlu Liu  1 , Xinqi Liu  1
Affiliations

Antioxidant activity of SSeCAHK in HepG2 cells: a selenopeptide identified from selenium-enriched soybean protein hydrolysates

Jian Zhang et al. RSC Adv. .

Abstract

This paper is aimed at purifying and identifying selenium (Se)-containing antioxidative peptides from Se-enriched soybean peptides (SSP). In this work, the SSP was separated into five fractions (F1 to F5). Fraction F4, displaying the highest antioxidative activity, was further separated, and sub-fractions F4-1 to F4-5 were selected for antioxidative activity evaluation using 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2-azino-bis-(3-ethylbenzo-thiazoline-6-sulphonic acid)diammonium salt (ABTS), and OH- radical scavenging assays. The Se-containing antioxidative peptides with sequence Ser-SeC-Ala-His-Lys (SSeCAHK) were identified in sub-fraction F4-1 and chemically synthesized. This Se-containing pentapeptide showed a preventive effect against hydrogen peroxide (H2O2)-induced oxidative stress in HepG2 cells. Pretreating the cells for 2 h with SSeCAHK (0.13-0.50 mg mL-1) induced strong intracellular, reactive oxygen species (ROS) scavenging activity while preventing a decrease in reduced glutathione (GSH) and an increase in malondialdehyde (MDA). Therefore, SSeCAHK treatment improved H2O2-induced oxidative stress in HepG2 cells, demonstrating the significant potential of SSeCAHK as a natural antioxidative functional material for dietary supplementation.

PubMed Disclaimer

Conflict of interest statement

There are no conflicts to declare.

Figures

Fig. 1
Fig. 1. The purification profiles of the Se-containing antioxidant peptides and their radical scavenging activity. (a) Superdex 200 gel filtration chromatography of the enzymatic hydrolysates. (b) DPPH radical scavenging activity of the fractions. (c) ABTS radical scavenging activity of the fractions. (d) OH− radical scavenging activity of the fractions.
Fig. 2
Fig. 2. The purification profiles of the Se-containing antioxidant peptides and their radical scavenging activity. (a) DEAE-Sepharose-FF chromatography of fraction F4, eluted from the Superdex 200 column. (b) DPPH radical scavenging activity of the sub-fractions. (c) ABTS radical scavenging activity of the sub-fractions. (d) OH− radical scavenging activity of the sub-fractions.
Fig. 3
Fig. 3. MS and MS/MS spectra of the peptides (m/z = 593.156). (a) Full scan MS spectrum of fraction F4-1. (b) CID spectrum of the analyte at m/z 593.156.
Fig. 4
Fig. 4. (a) The effect of H2O2 on the viability of the HepG2 cells. (b) The effect of SSeCAHK on the viability of the HepG2 cells. (c) The effect of H2O2 on ROS generation.
Fig. 5
Fig. 5. (a) Intracellular ROS scavenging capacity of different SSeCAHK concentrations in H2O2-induced oxidative stress conditions in the HepG2 cells. (b) The effect of different SSeCAHK concentrations on intracellular MDA.
Fig. 6
Fig. 6. The effect of different SSeCAHK concentrations on the intracellular T-GSH (a), GSH (b), GSSG (c), and GSH to GSSG ratio (d).
See this image and copyright information in PMC

Similar articles

See all similar articles

Cited by

References

    1. Moloney J. N. Cotter T. G. Semin. Cell Dev. Biol. 2018;80:50–64. doi: 10.1016/j.semcdb.2017.05.023. doi: 10.1016/j.semcdb.2017.05.023. - DOI - DOI - PubMed
    1. Wang H. Liu J. Liu X. Liu Z. Br. Food J. 2019;121:2809–2820. doi: 10.1108/bfj-07-2018-0434. doi: 10.1108/BFJ-07-2018-0434. - DOI - DOI
    1. Mironczuk-Chodakowska I. Witkowska A. M. Zujko M. E. Adv. Med. Sci. 2018;63:68–78. doi: 10.1016/j.advms.2017.05.005. doi: 10.1016/j.advms.2017.05.005. - DOI - DOI - PubMed
    1. Zhao L. Su J. Li L. Chen J. Hu S. Zhang X. Chen T. Food Res. Int. 2014;66:186–196. doi: 10.1016/j.foodres.2014.08.051. doi: 10.1016/j.foodres.2014.08.051. - DOI - DOI
    1. Hancock J. T. Desikan R. Neill S. J. Biochem. Soc. Trans. 2001;29:345–350. doi: 10.1042/bst0290345. doi: 10.1042/bst0290345. - DOI - DOI - PubMed