Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-kappa B pathways

文献类型： 外文期刊

第一作者： Gao, Ruichang

作者： Gao, Ruichang;Shu, Wanghui;Shen, Yang;Sun, Quancai;Yuan, Li;Gao, Ruichang;Jin, Wengang;Li, Dajing;Li, Ying

作者机构：

关键词： Sturgeon; Enzymatic hydrolysis; Antioxidant; Anti-inflammation mechanism; RAW264.7 macrophages

期刊名称：FOOD SCIENCE AND HUMAN WELLNESS （ 影响因子：5.154； ）

ISSN：

年卷期： 2021 年 10 卷 1 期

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收录情况： SCI

摘要： Previous studies have suggested that polypeptides extracted from milk, soybean, fish, eggs, and meat possess potential anti-inflammatory effects. To date, few studies have reported the anti-inflammatory function of sturgeon peptides and their underlying mechanisms are unknown. The current study was therefore to determine the anti-inflammatory potential of sturgeon peptides with lipopolysaccharide (LPS)-induced RAW264.7 inflammatory model. Pepsin hydrolysate (PeH) was purified by ultrafiltration and Sephadex G-15 gel filtration chromatography. PeH significantly reduced the inflammatory mediator (NO) and inflammatory cytokines (IL-6, TNF-alpha. and IL-1 beta) expression in a dose-dependent manner. Moreover, the purified sturgeon peptide (F2) possessed strong antioxidant potential and effectively inhibited DPPH and ABTS free radicals. F2 significantly suppressed the expression of MAPK, I kappa B alpha, and NF-kappa B p65, indicating that F2 exerted anti-inflammatory influence by the inhibition of MAPK and NF-kappa B pathways. (C) 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

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