Sturgeon protein-derived peptides exert anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via the MAPK pathway

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;Bai, Fan;Wang, Jinlin;Li, Dajing;Li, Ying

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关键词： Sturgeon; Synthetic peptides; Anti-inflammatory effect; MAPK pathway; RAW264.7 macrophages

期刊名称：JOURNAL OF FUNCTIONAL FOODS （ 影响因子：4.451； 五年影响因子：4.907 ）

ISSN： 1756-4646

年卷期： 2020 年 72 卷

页码：

收录情况： SCI

摘要： Previous studies have demonstrated that polypeptides extracted from fish protein possess potential anti-inflammatory effects, but few studies have reported the underlying anti-inflammatory mechanism of sturgeon peptides. Hence, the goal of this study was to explore the peptide sequences with potential anti-inflammatory activity derived from sturgeon muscle protein in the lipopolysaccharide (LPS)-induced RAW264.7 inflammatory model. Fourteen novel peptides were identified in major muscle proteins by mass spectrometry, and three synthetic peptides - KIWHHTF, VHYAGTVDY, and HLDDALRGQE - decreased the release of inflammatory mediators and inflammatory cytokines (NO, IL-6, and IL-1 beta), while increasing SOD activity significantly in the LPS-induced RAW264.7 inflammatory model. Western blotting analysis revealed that these peptides suppressed the phosphorylation levels of MAPKs, indicating that these peptides exerted anti-inflammatory effects by inhibiting the MAPK pathway. The novel peptides potentially have application prospects as functional food ingredients.

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