Antiphotoaging effect of boiled abalone residual peptide ATPGDEG on UVB-induced keratinocyte HaCaT cells

Introduction: A previous study has shown that Ala–Thr–Pro–Gly–Asp–Glu–Gly (ATPGDEG) peptide identified from boiled abalone by-products has high antioxidant activities and antihypertensive effect. Objective: In this study, we further investigated its antiphotoaging activities by ultraviolet B (UVB)-induced HaCaT cells. Result: UVB irradiation significantly increased the content of intercellular reactive oxygen species (ROS) and the production of matrix metalloproteinases (MMPs) in HaCaT cells...

food science, antioxidants, protein, nutrition, color
Antiphotoaging effect of boiled abalone residual peptide ATPGDEG on UVB-induced keratinocyte HaCaT cells