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