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Food Science and Human Wellness 2021, 10(1): 103-111 https://doi.org/10.1016/j.fshw.2020.04.014
Research Article | Open Access | Issue | Published: 08 July 2020

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

Show Author's Information Ruichang Gaoa,b,  Wanghui Shua,  Yang Shena,  Quancai Suna,  Wengang Jinb,  Dajing Lic,  Ying Lic,  Li Yuana( )
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
Bio-resources Key Laboratory of Shaanxi Province, School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, 723001, China
Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, Jiangsu, China
Keywords:
Antioxidant, Enzymatic hydrolysis, Sturgeon, Anti-inflammation mechanism, RAW264.7 macrophages
Cite this article:
Gao R, Shu W, Shen Y, et al. Peptide fraction from sturgeon muscle by pepsin hydrolysis exerts anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via MAPK and NF-κB pathways. Food Science and Human Wellness, 2021, 10(1): 103-111. https://doi.org/10.1016/j.fshw.2020.04.014
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Abstract Full text About this article

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-α and IL-1β) 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 MAPKs, IκBα, and NF-κB p65, indicating that F2 exerted anti-inflammatory influence by the inhibition of MAPK and NF-κB pathways.


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About this article

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

Show Author's information Ruichang Gaoa,b, Wanghui Shua, Yang Shena, Quancai Suna, Wengang Jinb, Dajing Lic, Ying Lic, Li Yuana( )
School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu Province, 212013, China
Bio-resources Key Laboratory of Shaanxi Province, School of Bioscience and Engineering, Shaanxi University of Technology, Hanzhong, 723001, China
Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, 210014, Jiangsu, China

Abstract

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-α and IL-1β) 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 MAPKs, IκBα, and NF-κB p65, indicating that F2 exerted anti-inflammatory influence by the inhibition of MAPK and NF-κB pathways.

Keywords: Antioxidant, Enzymatic hydrolysis, Sturgeon, Anti-inflammation mechanism, RAW264.7 macrophages

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Publication history

Received: 23 December 2019
Revised: 15 March 2020
Accepted: 25 April 2020
Published: 08 July 2020
Issue date: January 2021

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© 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

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There is no conflict of interest associated with authors in this manuscript. This project was supported by China Agriculture Research System (CARS-46).

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