

















































































Stability of an anticancer peptide isolated from Flathead by-products during in vitro gastrointestinal digestion
							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
	Skip to main content
	Skip to main navigation menu
		Skip to site footer


			

				
					
						Open Menu
					
										
																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
					Home
				
										
									
										Food Science Publisher
									
								
	
									
										Functional Food Center
									
								


							
	
				
					Current
				
							
	
				
					Archives
				
							
	
				
					About
				
										
									
										About the Journal
									
								
	
									
										Aims and Scope
									
								
	
									
										Contact
									
								
	
									
										Editing Services
									
								
	
									
										Editorial Team
									
								
	
									
										Express Peer Review
									
								
	
									
										Graphical Abstract
									
								
	
									
										Journal Insights
									
								
	
									
										Privacy Statement
									
								
	
									
										Submissions
									
								


							
	
				
					Announcements
				
							
	
				
					Search
				
							



				

																						
									
										
										Search
									
								

													

					

					
								
				
					Register
				
							
	
				
					Login
				
							



					

				
			

		

						
			
				


			
		
			
				Home
			
			/
		
	
			
				Archives
			
			/
		
	
				
					Vol. 12 No. 4 (2022): April 2022
				
				/
			
	
			
									Research Articles
							
		



	
		  	 

		
	
		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.

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
					

						
								
	
													


		
	[Abstract]

	
							
	
								
	
													


		
	[Full Article]

	
							


				

						
						
				
					
						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.

				

			
			

		

	




	




	


							



	

	

					
				About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives

 

			

		
		Open Journal Systems Hosting and Support by: OpenJournalSystems.com


	










