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The purpose of this study was to explore the anti-inflammatory mechanism of walnut peptide LPF in the LPS-induced RAW264.7 cells model. The walnut peptide LPF down-regulated the phagocytic ability and the production of nitric oxide (NO) induced by LPS-stimulated RAW264.7. Molecular docking analysis showed that the walnut peptide LPF can bind into the active pocket of inducible nitric oxide synthase (iNOS) with high affinity. Further, the mRNA expression of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), and tumour necrosis factor-α (TNF-α) were suppressed by the walnut peptide LPF intervention. Later, we validated the under-expression of INOS protein by western blot. The decreased mRNA expression of IκB-α demonstrated the anti-inflammatory effects of the walnut peptide LPF were related to the regulation of the NF-κB signalling pathway. Our results suggest that the walnut peptide LPF has the potential to be developed as a functional food ingredient against inflammation.

This study aimed to develop and characterize a fermented persimmon juice with potential antihangover and anti-hypertensive effects using gamma-aminobutyric acid (GABA)-producing lactic acid bacteria. Results showed the co-fermentation of Lactobacillus plantarum C17 and Lactobacillus pentosus Lp-B produced the highest yield of 2.102 mmol/L of GABA. After 48 h of fermentation, GABA was produced at the conversion rate of 69.32% from glutamate. The alcohol dehydrogenase activation rate, acetaldehyde dehydrogenase activation activity and hydroxyl inhibition rate of fermented persimmon juice were 38.91%, 34.72%, and 16.79%, respectively, which displayed higher anti-hangover activity compared to unfermented persimmon. Moreover, the angiotensin-converting enzyme inhibition ability of fermented persimmon juice was 42.34% and the expression level of human endothelin-1 was reduced to 34.64 μg/mL. These findings indicated GABA-enriched fermented persimmon juice had potential anti-hangover and anti-hypertensive properties.Efectos antiresaca y antihipertensivos del jugo de caqui fermentado in vitro RESUMEN El presente estudio tuvo como objetivo desarrollar y caracterizar un jugo de caqui fermentado con posibles efectos antiresaca y antihipertensivos utilizando bacterias ácido lácticas productoras de ácido gamma-aminobutírico (GABA). Los resultados revelan que la fermentación conjunta de Lactobacillus plantarum C17 y Lactobacillus pentosus Lp-B produce un rendimiento más alto de GABA, de 2.102 mmol/ L. Transcurridas 48 horas de fermentación se produjo GABA a partir de glutamato a una tasa de conversión del 69.32%. La tasa de activación de alcohol deshidrogenasa, la tasa de activación de acetaldehído deshidrogenasa y la tasa de inhibición de hidroxilo del jugo de caqui fermentado registraron niveles de 38.91%, 34.72% y 16.79%, respectivamente. Estos resultados dan cuenta de una mayor efecto antiresaca en comparación con el jugo de caqui no fermentado. Además, se constató que la capacidad de inhibición de la enzima convertidora de angiotensina del jugo de caqui fermentado fue de 42.34% y que el nivel de expresión de endotelina-1 humana se redujo a 34.64 μg/ml. Estos hallazgos indican que el jugo de caqui fermentado enriquecido con GABA tiene propiedades que potencialmente permiten reducir la resaca y la hipertensión.