Soy protein-derived ACE-inhibitory peptide LSW (Leu-Ser-Trp) shows anti-inflammatory activity on vascular smooth muscle cells

Lin, Qinlu; Liao, Wang; Bai, Jie; Wu, Wei; Wu, Jianping

doi:10.1016/j.jff.2017.04.029

Cited by 53 publications

(37 citation statements)

References 24 publications

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“…Cells were grown in DMEM (Dulbecco's Modified Eagle Medium) supplemented with 10% FBS and antibiotics (Penicillin-Streptomycin and Gentamicin) at 37°C with 5% CO 2 until they reached confluence. Thus, superoxide generation in VSMC was measured by DHE staining as described previously, [23][24][25] and the fluorescence was monitored by a fluorescence microscope (Olympus IX81, Olympus Canada Inc., ON, Canada). Images from three randomly chosen fields were taken for each data point.…”

Section: Cell Culture and Antioxidant Activity Testmentioning

confidence: 99%

“…In our previous study, A7r5 cells have been used to evaluate the antioxidant activity of food protein-derived bioactive peptides focusing on the potential of the peptides in improving vascular health. [23][24][25] Given such a background, objectives of this study were to collect the cooked egg digests for a series of fractionation by liquid column chromatography techniques and antioxidant activity of the fraction was screened based on A7r5 cells. The digested egg samples collected were fractionated using a series of liquid chromatography and screened for antioxidant activity on A7r5 cells (VSMC line).…”

Section: Introductionmentioning

confidence: 99%

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Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

et al. 2018

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Antioxidant peptides derived from food sources are considered as safer alternatives to commercially available antioxidant drugs. As one of the most abundant protein sources, hen's egg proteins were extensively used to produce antioxidant peptides by enzymatic hydrolysis. Our previous work indicated that gastrointestinal digestion of cooked eggs significantly increased the antioxidant activity due to hydrolysis of egg proteins. To characterize the responsible antioxidant peptides, cooked eggs were digested in a simulated in vitro model of human gastro-intestinal digestion. Prepared digests were fractionated with FPLC (Fast Protein Liquid Chromatography) and RP-HPLC (Reverse-Phase High-Performance Liquid Chromatography) and the antioxidant activity was determined in A7r5 cells (vascular smooth muscle cell line). Further identification of peptides from peptide fractions with the highest antioxidant activity was carried out using LC-MS/MS. Four peptides derived from ovalbumin, DSTRTQ (48-53), DKLPG (61-65), DVYSF (96-100), and ESKPV (205-209), were identified; of which DKLPG did not show antioxidant activity in cells. Enzyme cleave analysis suggested that these four peptides were likely released from ovalbumin only by pepsin non-specific cleaves. It is postulated that egg consumption may exert protection against oxidative stress on human health due to release of antioxidant peptides during digestion.

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Section: Cell Culture and Antioxidant Activity Testmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

et al. 2018

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“…Apart from the regulation on vascular pressure, Ang II has also been investigated to stimulate inflammatory cascade along with vascular inflammatory induced atherosclerosis (Dandona et al, 2007). In the research of Lin et al (2017), the soy derived peptide Leu-Ser-Trp was demonstrated to possess the anti-inflammation and antioxidant effect via the action of AT1R as well as the involvement of Src family kinases and ERK1/2 kinases. For meat derived bioactive peptides, few studies have ever focused on the interrelation between ACE activity and anti-inflammation response as well as the involvement of cell signalling pathway which should be further investigated with the mechanisms for the ACE activity of bioactive peptides.…”

Section: Anti-hypertensive Peptidesmentioning

confidence: 99%

Meat protein based bioactive peptides and their potential functional activity: a review

Xing

Cao

et al. 2019

Int J of Food Sci Tech

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Summary Bioactive peptides are the general name for the short amino acid sequences, which could be generated from the hydrolysis of parent proteins including beef, pork, mutton, chicken, duck and various species of marine organisms. Drying, curing, ripening and fermentation are particular procedures for meat flavour and also important for the releasing of bioactive peptides from parent proteins. Once being released, the peptides would play bioactive roles beyond their nutritional values. The physiological activities of meat‐derived peptides have been demonstrated to have antioxidative, antihypertensive, antimicrobial, opioid, antithrombotic and other bioactive effects. The regulation on immunological, gastrointestinal and neurological responses of those bioactive peptides supplies a vital base for the prevention of hypertension, obesity, diabetes and other metabolic disorders. In this review, we summarised the current studies on meat derived bioactive peptides along with their physiological functions to supply the overall understanding of the health benefit of bioactive peptides.

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“…Up to date, several natural anti-inflammatory peptides derived from animal, plant, bacteria and marine organisms as well as synthetic peptides have been reported as potential candidates for reducing inflammation (Dadar et al, 2019). For example, the ACE-inhibitory tripeptide LSW from a soy protein hydrolysate has shown anti-inflammatory activity on vascular smooth muscle cells through its participation in several signaling pathways (Lin et al, 2017), whereas the casein-derived VPP modulated monocyte adhesion to vascular endothelium through its effect on a MAP kinase pathway (Aihara et al, 2009). The tripeptides IRW and IQW from egg ovotransferrin protein were able to limit the expression of pro-inflammatory cytokines and oxidative stress in endothelial cells (Liao et al, 2016;Majumder et al, 2013), and recently, longer egg-derived peptides such as DEDTQAMPFR and MLGATSL also showed anti-inflammatory effects on Caco-2 cells (Zhang et al, 2019).…”

Section: Dry-cured Ham Cardioprotective Peptidesmentioning

confidence: 99%

Potential cardioprotective peptides generated in Spanish dry-cured ham

Gallego¹,

Mora²,

Toldrá³

2019

Journal of Food Bioactives

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Food-derived bioactive peptides are promising compounds for the prevention and treatment of cardiovascular diseases, the main cause of mortality in developed countries. The aim of this work was to determine the in vitro anti-inflammatory, antioxidant, and angiotensin I-converting enzyme (ACE-I) inhibitory activities of twenty-four peptides that were identified in Spanish dry-cured hams. For the first time, some peptides such as PSNPP, HCNK-KYRSEM and FNMPLTIRITPGSKA showed anti-inflammatory activity expressed as platelet-activating factor-acetylhydrolase, autotaxin, and lipoxygenase inhibition. Peptides MDPKYR and TKYRVP were the strongest antioxidants, whereas GGVPGG, TKYRVP, and HCNKKYRSEM showed the highest ACE-I inhibitory activity. Additionally, several peptides such as KPVAAP, MDPKYR, TKYRVP, and HCNKKYRSEM exerted more than one of the assayed activities, increasing their health-enhancing potential. More studies are needed to evaluate the bioavailability of such peptides and their in vivo effect. This would contribute to consider dry-cured ham as a source of peptides beneficial for cardiovascular health.

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Soy protein-derived ACE-inhibitory peptide LSW (Leu-Ser-Trp) shows anti-inflammatory activity on vascular smooth muscle cells

Cited by 53 publications

References 24 publications

Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

Purification and characterization of antioxidant peptides from cooked eggs using a dynamic in vitro gastrointestinal model in vascular smooth muscle A7r5 cells

Meat protein based bioactive peptides and their potential functional activity: a review

Potential cardioprotective peptides generated in Spanish dry-cured ham

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