KIWHHTF、VHYAGTVDY和HLDDALRGQE是从鲟鱼肌肉中提取的新型抗炎多肽。
3 种新型多肽抑制了NO、IL-1β和IL-6的释放。
3 种新型多肽提高了脂多糖诱导的RAW264.7细胞中的SOD活性。
3 种新型多肽可以下调MAPK通路。
已有研究表明，从鱼类蛋白中提取的多肽具有潜在的抗炎作用，但是很少有研究报道鲟鱼多肽的潜在抗炎机制。
因此，江苏大学食品与生物工程学院的Ruichang Gao、Wanghui Shu和Yang Shen等人的目的是在脂多糖（lipopolysaccharide，LPS）诱导的RAW264.7炎症模型中探索鲟鱼肌肉蛋白中具有潜在抗炎活性的肽序列。质谱分析在主要肌肉蛋白中鉴定出14 种新型多肽、其中3 种合成肽-KIWHHTF、VHYAGTVDY和HLDDALRGQE-减少了炎症介质和炎症细胞因子（NO、IL-6和IL-1β）的释放，在脂多糖诱导的RAW264.7炎症模型中，SOD活性显着增加。
蛋白质印迹分析表明，这些肽抑制了MAPK的磷酸化水平，表明这些肽通过抑制MAPK通路发挥了抗炎作用。这种新型多肽在功能性食品成分方面具有广阔的应用前景。
Sturgeonprotein-derived peptides exert anti-inflammatory effects in LPS-stimulatedRAW264.7 macrophages via the MAPK pathway
Ruichang Gaoab, Wanghui Shua, Yang Shena, Quancai Suna, FanBaic, Jinlin Wangc, Dajing Lid, Ying Lid, Wengang Jinb, Li Yuana
aSchool of Food and Biological Engineering, JiangsuUniversity, Zhenjiang, Jiangsu Province 212013, China
bBio-resources Key Laboratory of Shanxi Province, Schoolof Bioscience and Engineering, Shanxi University of Technology, Hanzhong723001, China
cQuzhou Xunlong Aquatic Products Sci-tech Development Co.,Ltd., Quzhou 324000, China
dInstitute of Agro-product Processing, Jiangsu Academy ofAgricultural Sciences, Nanjing 210014, Jiangsu, China
Abstract
Previousstudies have demonstrated that polypeptides extracted from fish protein possesspotential anti-inflammatory effects, but few studies have reported theunderlying anti-inflammatory mechanism of sturgeon peptides. Hence, the goal ofthis study was to explore the peptide sequences with potentialanti-inflammatory activity derived from sturgeon muscle protein in thelipopolysaccharide (LPS)-induced RAW264.7 inflammatory model. Fourteen novelpeptides were identified in major muscle proteins by mass spectrometry, andthree synthetic peptides – KIWHHTF, VHYAGTVDY, and HLDDALRGQE - decreased therelease of inflammatory mediators and inflammatory cytokines (NO, IL-6, andIL-1β), while increasing SOD activity significantly in the LPS-induced RAW264.7inflammatory model. Western blotting analysis revealed that these peptidessuppressed the phosphorylation levels of MAPKs, indicating that these peptidesexerted anti-inflammatory effects by inhibiting the MAPK pathway. The novelpeptides potentially have application prospects as functional food ingredients.
