Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 69, Issue 41, Pages 12333-12343Publisher
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.1c05155
Keywords
sea cucumber peptide; hippocampus; histone lysine acetylation; non-histone lysine acetylation; lysine acetylome; learning and memory
Funding
- National Key Research and Development Program of China [2017YFD0400500]
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The study demonstrated that sea cucumber peptides can prevent memory impairment by increasing the acetylation level of histones and affecting memory-related pathways. This neuroprotective effect is achieved through regulating post-transcriptional hippocampal protein acetylation.
Memory impairment is becoming a potential health issue with the delicacy of diet and social stress. Sea cucumber peptides (SCP) prevent memory impairment, as previously reported. In this study, further research was performed using hippocampal lysine-acetylome to explore molecular regulation mechanisms. C57BL/6 mice were treated with scopolamine via intraperitoneal injection to simulate memory impairment. To determine the influence of SCP on the total acetylated-protein level of the hippocampus, acetylated-proteomics was performed. SCP increased the acetylation level of histone (H3 and H4). Meanwhile, for non-histones, the differentially acetylated proteins were involved in multiple memory-related pathways, as shown by KEGG enrichment analysis. Additionally, long-term potentiation was confirmed by western blotting. Finally, a combined analysis of proteome and lysine acetylome revealed that SCP contributed to synaptic vesicle cycle regulation and dopamine metabolism. Consequently, our findings revealed that SCP was potentially neuroprotective by regulating post-transcriptional hippocampal protein acetylation.
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