Stability of an anticancer peptide isolated from Flathead by-products during in vitro gastrointestinal digestion

Authors

  • Rahmi Nurdiani Universitas Brawijaya
  • Todor Vasiljevic Victoria University
  • Tanoj K Singh CSIRO Australia
  • Osaana N Donkor Victoria University
  • Asep A Prihanto Universitas Brawijaya
  • Titis S Kusuma Universitas Brawijaya

DOI:

https://doi.org/10.31989/ffhd.v12i4.904

Abstract

Background: Several peptides from seafood have shown effective anticancer activities. Nonetheless, one of the most significant challenges in developing fish peptides as functional food ingredients is proving their efficacy as anticancer agents. This study was aimed to evaluate the anticancer capacity and stability of a purified peptide (H. Met-Gly-Pro-Pro-Gly-Leu-Ala-Gly-Ala-Pro-Gly-Glu-Ala-Gly-Arg.OH) during a simulated gastrointestinal (GI) digestion.

Methods: The anticancer activity of the peptide(s) before, during, and after GI digestion was analyzed against colon cancer cells (HT-29). Changes in cell morphology were assessed using an inverted microscope, while the degree of apoptosis was observed using a Muse Cell Analyzer.

Results: Results showed little or no hydrolysis of the bioactive peptide by pepsin was observed, indicating the peptide was resistant to digestion in gastric conditions. The growth of HT-29 cells was significantly inhibited (P < 0.05) by the un-digested peptide and peptide(s) present in the digesta that was yielded by gastric and gastrointestinal digestion up to 28.89%, 29.68%, and 38.3%, respectively. HT-29 cells treated with pepsin and pancreatin digested peptides showed the highest cell death (3.54±2.30%).

Conclusion: Overall, the findings showed that the purified peptide has the potency to be used in cancer therapy via oral administration and/or incorporation in food(s) applications for the treatment of specific cancer.

A picture containing diagram Description automatically generated

Keywords: bioactive peptide; digestion; fish by-products; hydrolysis

Author Biographies

  • Rahmi Nurdiani, Universitas Brawijaya
    Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya
  • Todor Vasiljevic, Victoria University
    Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University
  • Tanoj K Singh, CSIRO Australia
    Commonwealth Scientific and Industrial Research Organization-Agriculture and Food, Australia
  • Osaana N Donkor, Victoria University
    Advanced Food Systems Research Unit, College of Health and Biomedicine, Victoria University
  • Asep A Prihanto, Universitas Brawijaya
    Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Universitas Brawijaya
  • Titis S Kusuma, Universitas Brawijaya
    Department of Nutrition Science, Faculty of Medicine, Universitas Brawijaya

Downloads

Published

2022-04-29

Issue

Vol. 12 No. 4 (2022): April 2022

Section

Research Articles

License

Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License.

This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged.

By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained.