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

• Published in: Food science and human wellness 2021-01, Vol.10 (1), p.103-111
• Main Authors: Gao, Ruichang, Shu, Wanghui, Shen, Yang, Sun, Quancai, Jin, Wengang, Li, Dajing, Li, Ying, Yuan, Li
• Format: Article
• Language: English
• Subjects: Anti-inflammation mechanism; Antioxidant; Enzymatic hydrolysis; RAW264.7 macrophages; Sturgeon
• ISSN: 2213-4530; 2213-4530
• DOI: 10.1016/j.fshw.2020.04.014

[Display omitted] •Anti-inflammatory peptides were produced from sturgeon muscle proteins.•Sturgeon peptides possess strong anti-inflammatory and antioxidant activities.•Sturgeon peptides exerted anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages. 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.