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Research Article | Open Access

Purification and identification of anti-inflammatory peptides from sturgeon (Acipenser schrenckii) cartilage

Li Yuana, Qian Chua, Bei Yanga, Wei Zhanga, Quancai Suna( ), Ruichang Gaoa,b( )
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China
Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong 723001, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Cartilage is a nonedible byproduct with little saleable value. However, previous studies have proposed the possibility of producing peptides from cartilage with immune function modulation potential. The current study aimed to investigate the potential anti-inflammatory activity of peptides derived from sturgeon (Acipenser schrenckii) cartilage in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. Five peptide sequences, including four novel peptides, were identified from ethanol-soluble cartilage hydrolysates. Among these five peptides, LTGP, LLLE, LLEL and VGPAGPAGP reduced the production of nitric oxide (NO) and interleukin-6 (IL-6) while increasing interleukin-10 (IL-10) excretion. Transcriptome analysis suggested the inhibition of activated mitogen-activated protein kinase (MAPK) and interleukin-17 (IL-17) signaling pathways after LLEL intervention. MAPK, which is involved in the IL-17 signaling pathway, was further proved to be blocked by downregulating the phosphorylation of p38, extracellular-signal regulated protein kinase (ERK), and c-jun N-terminal kinase (JNK). This novel peptide offers an attractive approach to develop functional foods.

Keywords

Anti-inflammatoryPeptidesMitogen-activated protein kinaseSturgeon cartilage

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Food Science and Human Wellness
Volume 12 Issue 6,
November 2023
Pages 2175-2183
DOI: 10.1016/j.fshw.2023.03.030
Cite this article:
Yuan L, Chu Q, Yang B, et al. Purification and identification of anti-inflammatory peptides from sturgeon (Acipenser schrenckii) cartilage. Food Science and Human Wellness, 2023, 12(6): 2175-2183. https://doi.org/10.1016/j.fshw.2023.03.030

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Received: 22 October 2021
Revised: 10 March 2022
Accepted: 04 June 2022
Published: 04 April 2023
© 2023 Beijing Academy of Food Sciences.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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