Anti-inflammatory peptides from enzymatic hydrolysates of tuna cooking juice

Cheng, Mei-Li; Wang, Hsuan-Chi; Hsu, Kuo‐Chiang; Hwang, Jyh-Sheng

doi:10.1080/09540105.2015.1036352

Cited by 35 publications

(22 citation statements)

References 26 publications

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“…Furthermore, salmon pectoral fin‐derived tri‐peptide, PAY (Pro‐Ala‐Tyr), exhibited anti‐inflammatory effects and inhibited the production of NO, TNF‐α, IL‐6, and IL‐1β in LPS‐induced RAW264 cells (Ahn, Je, & Cho, ). Two anti‐inflammatory peptides, PRRTRMMNGGR (Pro‐Arg‐Arg‐Thr‐Arg‐Met‐Met‐Asn‐Gly‐Gly‐Arg) and MGPAMMRTMPG (Met‐Gly‐Pro‐Ala‐Met‐Met‐Arg‐Thr‐Met‐Pro‐Gly), from cooked tuna juice, inhibited the secretion of IL‐2, TNF‐α, and IFN‐γ in LPS‐induced RAW264.7 macrophage cells (Cheng, Wang, Hsu, & Hwang, ).…”

Section: Food‐derived Anti‐inflammatory Peptidesmentioning

confidence: 99%

Structural-features of food-derived bioactive peptides with anti-inflammatory activity: A brief review

2018

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Chronic inflammatory conditions such as obesity, type-2 diabetes, and cardiovascular diseases are the leading causes of mortality worldwide. Hence, much research interest in bioactive peptides has been stimulated due to lack of potent pharmacological interventions. Although many such peptides have been identified from food proteins, insufficient information is available on their structurefunction relationship. Presence of hydrophobic and positively charged amino acids is a common occurrence for the peptides with anti-inflammatory properties. However, inconsistent findings have also been reported. Most of the food-derived peptides exhibited their anti-inflammatory activities primarily by inhibiting signaling components of either NF-jB or MAPK pathway, which are the two major pathways involved in chronic inflammation following uncontrolled signal activation. This review highlighted the structural requirements of the peptides to exhibit antiinflammatory activity based on the current knowledge about food-derived anti-inflammatory peptides and their underlying molecular mechanisms of action. Practical applicationsWhile research in the food-derived bioactive peptide is gaining momentum, but the ability to translate these new findings into the commercial product such as nutraceuticals and functional foods, remains delayed. The most prominent reasons for this delay are the lack of detailed research on, (i) the structure-function relationship of the peptide and the underlying molecular mechanisms of these bioactive peptides, and (ii) the interaction of these peptides with different cellular elements in the disease pathophysiology. This review gives an insight into the structure-activity relationship of bioactive peptides involved in anti-inflammatory responses. The information provided here would be highly beneficial to describe the possible anti-inflammatory activity of any newly identified peptides from different food sources. K E Y W O R D Santi-inflammation, bioactive peptides, food proteins, inflammatory responses, structure-function relationships

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Section: Food‐derived Anti‐inflammatory Peptidesmentioning

confidence: 99%

Structural-features of food-derived bioactive peptides with anti-inflammatory activity: A brief review

2018

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“…(2009) provided evidence that hen egg white induced down-regulation of inflammation by reducing the expression of inflammatory cytokines such as TNF-α, IL-6, IL-1β, IFN-γ, IL-8, and IL-17. Peptides obtained from enzymatic hydrolysates of cooked tuna juice had the greatest anti-inflammatory activity in the molecular weight range of 204-1,672.9 Da ( Cheng et al ., 2015 ).…”

Section: Resultsmentioning

confidence: 99%

Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

Gil

Kim

Yoon

et al. 2016

Korean Journal for Food Science of Animal Resources

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This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

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“…Recent knowledge of anti-inflammatory BAPs in in vitro studies with a concentration of 20-1000 μ M was evaluated using mammalian cells induced by TNF- α , LPS, or H 2 O 2 , such as murine RAW 264.7 macrophages and human intestinal epithelial cell line Caco-2 cells ( Table 1 ). There are many food-derived BAPs that can inhibit inflammation via the MAPK or NF- κ B pathway ( Table 1 ), such as CR, FL, HC, LL, MK [ 17 ], DEDTQAMPFR, DEDTQAMPF [ 18 ], DYKKY [ 19 ], EAMAPK, AVPYPQ [ 13 ], FLV [ 20 ], GPETAFLR [ 21 ], GPR [ 22 ], IPAV [ 23 ], IRW [ 24 ], IQW [ 12 ], LDAVNR, MMLDF [ 25 ], MLGATSL, MSYSAGF [ 18 ], PAY [ 26 ], PRRTRMMNGGR, MGPAMMRTMPG [ 27 ], QCQQAVQSAV [ 28 ], QQQQQGGSQSQ, QEPQESQQ, QQQQQGGSQSQSQKG, PETMQQQQQQ [ 29 ], SSEDIKE [ 30 ], VPP [ 31 ], IPP [ 32 ], VPY [ 33 ], VH, LAN, IA, AL [ 34 ], β -Ala-His [ 35 ], and pyroGlu-Leu [ 36 ]. Egg ovotransferrin-derived tripeptide IRW exhibits the anti-inflammatory effect through the NF- κ B pathway by inhibiting p65 and p50 [ 24 ].…”

Section: Anti-inflammatory Peptides Derived From Food Proteinsmentioning

confidence: 99%

The Potential of Food Protein-Derived Bioactive Peptides against Chronic Intestinal Inflammation

Zhu

Ren

Zhang

et al. 2020

Mediators of Inflammation

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Inflammation can cause various chronic diseases like inflammatory bowel diseases. Various food protein-derived bioactive peptides (BAPs) with anti-inflammatory activity have the potential to manage these diseases. The aim of this paper is to overview the mechanisms and the molecular targets of BAPs to exert anti-inflammatory activity. In this review, the in vitro and in vivo effects of BAPs on intestinal inflammation are highlighted. The mechanism, pathways, and future perspectives of BAPs as the potential sources of therapeutic treatments to alleviate intestinal inflammation are provided, including nuclear factor-κB, mitogen-activated protein kinase, Janus kinase-signal transducer and activator of transcription, and peptide transporter 1 (PepT1), finding that PepT1 and gut microbiota are the promising targets for BAPs to alleviate the intestinal inflammation. This review provides a comprehensive understanding of the role of dietary BAPs in attenuating inflammation and gives a novel direction in nutraceuticals for people or animals with intestinal inflammation.

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Anti-inflammatory peptides from enzymatic hydrolysates of tuna cooking juice

Cited by 35 publications

References 26 publications

Structural-features of food-derived bioactive peptides with anti-inflammatory activity: A brief review

Structural-features of food-derived bioactive peptides with anti-inflammatory activity: A brief review

Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

The Potential of Food Protein-Derived Bioactive Peptides against Chronic Intestinal Inflammation

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