Differential effects of oilseed protein hydrolysates in attenuating inflammation in murine macrophages

作     者：Ruixian Han Alan JHernandez Alvarez Joanne Maycock Brent S.Murray Christine Boesch 

作者机构：Nutritional Sciences and EpidemiologySchool of Food Science and NutritionUniversity of LeedsLS29JTLeedsUK Food Colloids and BioprocessingSchool of Food Science and NutritionUniversity of LeedsLS29JTLeedsUK 

出 版 物：《Food Bioscience》 (食品生物科学（英文）)

年 卷 期：2022年第49卷第5期

页      面：196-205页

核心收录：

学科分类：0832[工学-食品科学与工程（可授工学、农学学位）] 08[工学] 083201[工学-食品科学] 

主　　题：Oilseeds Ultrafiltration Protein hydrolysate Bioactive peptide Inflammation Anti-inflammatory properties LPS binding 

摘      要：Proteins from underutilized defatted oilseed meals have been proposed as promising sources of bioactive peptides. This study was conducted to determine the anti-inflammatory activities of five oilseed proteins (flaxseed, rapeseed, sunflower, sesame and soybean) hydrolysed via alcalase, pepsin (at pH 1.3 and pH 2.1), respectively, and to compare these against two dairy proteins (whey, casein). The potential of protein hydrolysates of three different molecular weight fractions (Mw 10 kDa, 3-10 kDa, 3 kDa) to modulate nuclear factor kappa B (NF- κB) signalling was screened via RAW-Blue™ reporter cells. Fractions with Mw 3 kDa of pepsin (pH 1.3)-treated protein hydrolysates were subsequently selected to validate anti-inflammatory properties in RAW 264.7 macrophages. Rapeseed fractions showed greatest potency to attenuate inflammation, via efficiently down-regulating the expression of IL-6 (-49.1%), IL-1β (-58.6%), iNOS (-41.9%) and COX-2 (-58.7%) and up-regulating the IL- 10 (+47.2%) mRNA level at 2000 μg peptides/mL. Rapeseed, sesame and casein demonstrated marked repression of NF-κB pathway, through down-regulating NF-κB1, p65 and/or IκBα mRNA levels. In addition, rapeseed, sesame and soybean reduced the expression of TLR4 and/or CD14 associated with attenuated LPS recognition. In addition, it was confirmed that rapeseed and soybean hydrolysates showed capabilities to bind 43.9 and 52.4% of LPS in solution, thereby weakening inflammatory response;an effect that could at least partially be related to the presence of hydrophobic amino acids. To summarize, current data demonstrate differing capacity of plant protein hydrolysates to interact with inflammatory signalling, indicating the need for further research into the molecular mechanisms of peptide action.