Establishment of a workflow for high-throughput identification of anti-inflammatory peptides from sea cucumbers.

Autor: Jiang B; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China., Liu J; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China., Zhu Z; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China., Fu L; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China., Chang Y; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China., Wang Y; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China. Electronic address: wangyanchao@ouc.edu.cn., Xue C; State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China.
Jazyk: angličtina
Zdroj: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Dec; Vol. 197 (Pt 1), pp. 115171. Date of Electronic Publication: 2024 Sep 29.
DOI: 10.1016/j.foodres.2024.115171
Abstrakt: Developing an effective workflow for screening anti-inflammatory peptides is crucial for discovering novel food-derived anti-inflammatory peptides and optimizing the screening and identification process of bioactive peptides. Virtual screening identified three major yolk proteins as target precursor proteins for anti-inflammatory peptides in sea cucumbers. A portfolio of 170 peptides was identified from hydrolysates after 9 h of alcalase treatment by combining antioxidant activity determination and peptidomics analysis. Among these, 12 high-confidence anti-inflammatory peptides were identified through virtual screening. Three of these peptides were shown to effectively inhibit the production of NO and the release of pro-inflammatory cytokines in RAW264.7 cells. Molecular docking demonstrated that these three peptides exerted their anti-inflammatory effects primarily by binding to the active sites of cyclooxygenase-2 and inducible nitric oxide synthase through hydrophobic interactions. This study provided a reference workflow for screening anti-inflammatory peptides, facilitating the discovery of novel anti-inflammatory peptides and the high-value utilization of sea cucumber cooking liquid.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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