Cashew nut oligopeptide inhibits mast cell degranulation by suppressing activation of the NF-Κb signalling pathway

文献类型： 外文期刊

第一作者： Chen, Di

作者： Chen, Di;Zhou, Xin;Chen, Jian;Chen, Di;Zhou, Xin;Chen, Jian;Chen, Di;Zhang, Yan

作者机构：

关键词： Cashew nut protein; Oligopeptides; Degranulation; Mast cell; NF-kappa B signalling pathway

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCI

摘要： This study aimed to isolate oligopeptides with anti-allergic properties from cashew nuts. Cashew nut protein was extracted using subcritical water extraction. Subsequently, cashew nut oligopeptides (COPs) were obtained via a two-step enzymatic hydrolysis involving alkaline proteinase and bromelain. Mass spectrometry analysis identified a specific COP with the sequence Ile-Ile-Ala-Ile-Pro-Ala-Gly-Val-Ala-His. This COP was synthesised to investigate its impact on preventing degranulation. Analysis revealed that COP effectively inhibited the release and production of proinflammatory mediators, including tumour necrosis factor-alpha, interleukin-6, histamine and (3-hexosaminidase and influx of extracellular calcium ions. Furthermore, COP significantly suppressed degranulation and inflammatory responses by inhibiting activation of nuclear factor kappa B signalling pathway in allergic mast cells. These findings suggest that COP possesses strong anti-allergic effects by specifically targeting mast cells degranulation. This s highlights COP's therapeutic potential against allergic inflammatory disorders, and its promising role in treating allergic diseases.

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