Glucoregulatory and Anti-Inflammatory Activities of Peptide Fractions Separated by Electrodialysis with Ultrafiltration Membranes from Salmon Protein Hydrolysate and Identification of Four Novel Glucoregulatory Peptides

Abstract

Natural bioactive peptides are suitable candidates for preventing the development of Type 2 diabetes (T2D), by reducing the various risk factors. The aim of this study was to concentrate glucoregulatory and anti-inflammatory peptides, from salmon by-products, by electrodialysis with ultrafiltration membrane (EDUF), and to identify peptides responsible for these bioactivities. Two EDUF configurations (1 and 2) were used to concentrate anionic and cationic peptides, respectively. After EDUF separation, two fractions demonstrated interesting properties: the initial fraction of the EDUF configuration 1 and the final fraction of the EDUF configuration 2 both showed biological activities to (1) increase glucose uptake in L6 muscle cells in insulin condition at 1 ng/mL (by 12% and 21%, respectively), (2) decrease hepatic glucose production in hepatic cells at 1 ng/mL in basal (17% and 16%, respectively), and insulin (25% and 34%, respectively) conditions, and (3) decrease LPS-induced inflammation in macrophages at 1 g/mL (45% and 30%, respectively). More impressive, the initial fraction of the EDUF configuration 1 (45% reduction) showed the same effect as the phenformin at 10 μM (40%), a drug used to treat T2D. Thirteen peptides were identified, chemically synthesized, and tested in-vitro for these three bioactivities. Thus, four new bioactive peptides were identified: IPVE increased glucose uptake by muscle cells, IVDI and IEGTL decreased hepatic glucose production (HGP) of insulin, whereas VAPEEHPTL decreased HGP under both basal condition and in the presence of insulin. To the best of our knowledge, this is the first time that (1) bioactive peptide fractions generated after separation by EDUF were demonstrated to be bioactive on three different criteria; all involved in the T2D, and (2) potential sequences involved in the improvement of glucose uptake and/or in the regulation of HGP were identified from a salmon protein hydrolysate.

Glucoregulatory Properties of a Protein Hydrolysate from Atlantic Salmon (Salmo salar): Preliminary Characterization and Evaluation of DPP-IV Inhibition and Direct Glucose Uptake In Vitro

“…This is in line with previously published reports, showing that glucose uptake was improved in muscle cells when stimulated with low MW peptides from soy and poultry by-products [31,57]. A mechanism mediating and facilitating glucose uptake seems to be a commonly occurrence for salmon-derived peptide fractions [58]. Even when diluted to a ratio of 1:500, the potency of permeate-III in achieving statistically significant effects was maintained for this low molecular weight fraction.…”

Electrodialysis Processes an Answer to Industrial Sustainability: Toward the Concept of Eco-Circular Economy?—A Review

“…Other protein-based by-products showed the capacity to be valorized with EDUF: amongst others, alfalfa white protein hydrolysate [ 79 ], snow crab by-product hydrolysate [ 77 ], or salmon protein hydrolysate [ 155 ]. Various bioactivities were obtained, after EDUF separation, with potential applications in pharmacology, nutrition, food preservation, etc.…”

Antioxidant Activity and Potential Bioactive Peptides from Skin Protein Hydrolysate of Yellowfin Tuna (<I>Thunnus albacares</I>)

“…Bioactive peptides have very diverse functional properties and is determined by the constituent amino acid sequence (Baehaki et al, 2020). Several studies report that FPH has functional properties as glucoregulatory and anti-inflammatory (Henaux et al, 2021), antihypertensive (Naik et al, 2021), anticancer (Yaghoubzadeh et al, 2020, antibacterial (Baco et al, 2022), antidiabetic (Rothwell et al, 2021), and antioxidants (Qiu et al, 2019;Baehaki et al, 2020;Agustin et al, 2021). Research related to the exploration of bioactive peptides from fish skin by-products is generally in the form of hydrolyzed protein products in gelatin products (Gonz et al, 2022) and collagen products (Prastyo et al, 2020;Tkaczewska et al, 2020).…”