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Gao C, Yu R, Zhang X, Song X, Che L, Tang Y, Yang J, Hu J, Xiong J, Zhao X, Zhang H. Unraveling novel umami peptides from yeast extract (Saccharomyces cerevisiae) using peptidomics and molecular interaction modeling. Food Chem 2024; 453:139691. [PMID: 38781904 DOI: 10.1016/j.foodchem.2024.139691] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2024] [Revised: 04/23/2024] [Accepted: 05/13/2024] [Indexed: 05/25/2024]
Abstract
Yeast extract is increasingly becoming an attractive source for unraveling novel umami peptides that are healthier and more nutritious than traditional seasonings. In the present study, a strategy for screening novel umami peptides was established using mass spectrometry-based peptidomics combined with molecular interaction modeling, emphasizing on smaller peptides than previously reported. Four representative novel umami peptides of FE, YDQ, FQEY, and SPFSQ from yeast extract (Saccharomyces cerevisiae) were identified and validated by sensory evaluation, with thresholds determined as 0.234 ± 0.045, 0.576 ± 0.175, 0.327 ± 0.057 and 0.456 ± 0.070 mmol/L, respectively. Hydrogen and ionic bonds were the main characteristic interactions between the umami peptides and the well-recognized receptor T1R1/T1R3, in which Asp 110, Thr 112, Arg 114, Arg 240, Lys 342, and Glu 264 were the key sites in ligand-receptor recognition. Our study provides accurate sequences of umami peptides and molecular interaction mechanism for the umami effect.
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Affiliation(s)
- Chunyu Gao
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong Province 266003, PR China
| | - Rilei Yu
- College of Medicine and Pharmacy, Ocean University of China, No. 23 East Hong Kong Road, Qingdao, Shandong Province 266003, PR China
| | - Xiaomei Zhang
- Technology Center of Qingdao Customs District, No. 83 Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Xue Song
- Technology Center of Qingdao Customs District, No. 83 Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Lizhi Che
- Technology Center of Qingdao Customs District, No. 83 Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Yuying Tang
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong Province 266003, PR China
| | - Jinyue Yang
- Technology Center of Qingdao Customs District, No. 83 Xinyue Road, Qingdao, Shandong Province 266109, PR China
| | - Jing Hu
- The Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co. Ltd., Yichang, Hubei Province 443003, PR China
| | - Jian Xiong
- The Hubei Provincial Key Laboratory of Yeast Function, Angel Yeast Co. Ltd., Yichang, Hubei Province 443003, PR China
| | - Xue Zhao
- College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, Shandong Province 266003, PR China.
| | - Hongwei Zhang
- Technology Center of Qingdao Customs District, No. 83 Xinyue Road, Qingdao, Shandong Province 266109, PR China.
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2
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Zhao Q, Li Z, Liu Z, Zhao X, Fan Y, Dong P, Hou H. Preparation, typical structural characteristics and relieving effects on osteoarthritis of squid cartilage type II collagen peptides. Food Res Int 2024; 191:114697. [PMID: 39059951 DOI: 10.1016/j.foodres.2024.114697] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2024] [Revised: 06/24/2024] [Accepted: 06/26/2024] [Indexed: 07/28/2024]
Abstract
The promoting effects of collagen and its derivatives on bone health have been uncovered. However, the structure and effects of type II collagen peptides from squid cartilage (SCIIP) on osteoarthritis still need to be clarified. In this study, SCIIP was prepared from squid throat cartilage with pretreatment by 0.2 mol/L NaOH at a liquid-solid ratio of 10:1 for 18 h and hydrolyzation using alkaline protease and flavourzyme at 50 °C for 4 h. The structure of SCIIP was characterized as a molecular weight lower than 5 kDa (accounting for 87.7 %), a high glycine level of 35.0 %, typical FTIR and CD features of collagen peptides, and a repetitive sequence of Gly-X-Y. GP(Hyp)GPD and GPAGP(Hyp)GD were separated and identified from SCIIP, and their binding energies with TLR4/MD-2 were - 8.4 and - 8.0 kcal/mol, respectively. SCIIP effectively inhibited NO production in RAW264.7 macrophages and alleviated osteoarthritis in rats through the TLR4/NF-κB pathway. Therefore, SCIIP exhibited the potential for application as an anti-osteoarthritis supplement.
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Affiliation(s)
- Qianqian Zhao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China
| | - Zhaoxia Li
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China
| | - Zeyu Liu
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China
| | - Xue Zhao
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China
| | - Yan Fan
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China
| | - Ping Dong
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China
| | - Hu Hou
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, No.1299, Sansha Road, Qingdao, Shandong Province, 266404, PR China; Laboratory for Marine Drugs and Bioproducts, Qingdao Marine Science and Technology Center, Qingdao, Shandong Province, 266237, PR China; Sanya Oceanographic Institution, Ocean University of China, Sanya, Hainan Province, 572024, PR China; Qingdao Institute of Marine Bioresources for Nutrition & Health Innovation, Qingdao, Shandong Province, 266000, PR China.
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3
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Gonzalez-de la Rosa T, Montserrat-de la Paz S, Rivero-Pino F. Production, characterisation, and biological properties of Tenebrio molitor-derived oligopeptides. Food Chem 2024; 450:139400. [PMID: 38640536 DOI: 10.1016/j.foodchem.2024.139400] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 04/11/2024] [Accepted: 04/15/2024] [Indexed: 04/21/2024]
Abstract
Three protein hydrolysates from Tenebrio molitor were obtained by enzymatic hydrolysis employing two food-grade proteases (i.e. Alcalase and Flavourzyme), and a complete characterisation of their composition was done. The digestion-derived products were obtained using the INFOGEST protocol. In vitro antioxidant activity and anti-inflammatory activities were evaluated. Tenebrio molitor flour and the protein hydrolysates showed a high ability to scavenge the DPPH radical (EC50 values from 0.30 to 0.87 mg/mL). The hydrolysate obtained with a combination of the two food-grade proteases could decrease the gene expression of pro-inflammatory genes after being digested. Furthermore, the peptidome was fully determined for the first time for T. molitor hydrolysates and digests, and 40 peptides were selected based on their bioactivity to be evaluated by in silico tools, including prediction tools and molecular docking. These results provide new perspectives on the use of edible insects as sustainable and not nutritionally disadvantageous food for human consumption.
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Affiliation(s)
- Teresa Gonzalez-de la Rosa
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, 41009 Seville, Spain; Instituto de Biomedicina de Sevilla, IBiS, Hospital Universitario Virgen del Rocio/CSIC/University of Seville, 41013 Seville, Spain
| | - Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, 41009 Seville, Spain; Instituto de Biomedicina de Sevilla, IBiS, Hospital Universitario Virgen del Rocio/CSIC/University of Seville, 41013 Seville, Spain.
| | - Fernando Rivero-Pino
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, 41009 Seville, Spain; Instituto de Biomedicina de Sevilla, IBiS, Hospital Universitario Virgen del Rocio/CSIC/University of Seville, 41013 Seville, Spain
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4
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Tang W, Shen T, Chen Z. In silico discovery of potential PPI inhibitors for anti-lung cancer activity by targeting the CCND1-CDK4 complex via the P21 inhibition mechanism. Front Chem 2024; 12:1404573. [PMID: 38957406 PMCID: PMC11217521 DOI: 10.3389/fchem.2024.1404573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Accepted: 05/31/2024] [Indexed: 07/04/2024] Open
Abstract
Non-Small Cell Lung Cancer (NSCLC) is a prevalent and deadly form of lung cancer worldwide with a low 5-year survival rate. Current treatments have limitations, particularly for advanced-stage patients. P21, a protein that inhibits the CCND1-CDK4 complex, plays a crucial role in cell proliferation. Computer-Aided Drug Design (CADD) based on pharmacophores can screen and design PPI inhibitors targeting the CCND1-CDK4 complex. By analyzing known inhibitors, key pharmacophores are identified, and computational methods are used to screen potential PPI inhibitors. Molecular docking, pharmacophore matching, and structure-activity relationship studies optimize the inhibitors. This approach accelerates the discovery of CCND1-CDK4 PPI inhibitors for NSCLC treatment. Molecular dynamics simulations of CCND1-CDK4-P21 and CCND1-CDK4 complexes showed stable behavior, comprehensive sampling, and P21's impact on complex stability and hydrogen bond formation. A pharmacophore model facilitated virtual screening, identifying compounds with favorable binding affinities. Further simulations confirmed the stability and interactions of selected compounds, including 513457. This study demonstrates the potential of CADD in optimizing PPI inhibitors targeting the CCND1-CDK4 complex for NSCLC treatment. Extended simulations and experimental validations are necessary to assess their efficacy and safety.
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Affiliation(s)
| | | | - Zhoumiao Chen
- Department of Thoracic Surgery, Sir Run Run Shaw Hospital, Zhejiang University School of Medicine, Hangzhou, China
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Zhang J, Lin D, Wu Y, Chen L, Ma Z, Wu M, Liu X, Zhang Y, Cao H. Blood-supplementing effect of low molecular weight peptides of E-Jiao on chemotherapy-induced myelosuppression: evaluation of pharmacological activity and identification of bioactive peptides released in vivo. Front Pharmacol 2024; 15:1366407. [PMID: 38904003 PMCID: PMC11188354 DOI: 10.3389/fphar.2024.1366407] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/06/2024] [Accepted: 05/08/2024] [Indexed: 06/22/2024] Open
Abstract
Background: Equus asinus L. [Equidae; Asini Corri Colla] (donkey-hide gelatin, E-Jiao) is a traditional Chinese medicine renowned for its exceptional blood-supplementing effect. However, the specific components that contribute to its efficacy remain elusive. This study aimed to demonstrate that peptides are responsible for E-Jiao's blood-supplementing effect and to explore the specific peptides contributing to its efficacy. Methods: The low molecular weight peptides of E-Jiao (LMEJ) were obtained using an in vitro digestion method. LMEJ and peptides in the rat bloodstream were characterized by peptidomics analysis. The blood-supplementing effect of LMEJ was assessed using blood-deficient zebrafish and mouse models. The effect of the peptides detected in rat blood was evaluated using the same zebrafish model, and network pharmacology analysis was performed to investigate the underlying mechanisms. Results: A total of 660 unique peptides were identified within LMEJ. Both E-Jiao and LMEJ significantly alleviated myelosuppression in mice but only LMEJ attenuated myelosuppression in zebrafish. After the administration of E-Jiao to rats, 67 E-Jiao-derived peptides were detected in the bloodstream, 41 of which were identical to those identified in LMEJ. Out of these 41 peptides, five were synthesized. Subsequent verification of their effects revealed that two of them were able to alleviate myelosuppression in zebrafish. Network pharmacology study suggested that E-Jiao may exert a blood-supplementing effect by regulating signaling pathways such as JAK-STAT, IL-17 and others. These results indicated that peptides are at least partially responsible for E-Jiao's efficacy. Conclusion: This study provides a crucial foundation for further exploration of the bioactive components of E-Jiao.
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Affiliation(s)
- Jinju Zhang
- Research Center for Traditional Chinese Medicine of Lingnan (Southern China), Jinan University, Guangzhou, China
- National Engineering Research Center for Modernization of Traditional Chinese Medicine Lingnan Resources Branch, Guangzhou, China
| | - Danlin Lin
- Research Center for Traditional Chinese Medicine of Lingnan (Southern China), Jinan University, Guangzhou, China
- National Engineering Research Center for Modernization of Traditional Chinese Medicine Lingnan Resources Branch, Guangzhou, China
| | - Yuting Wu
- Research Center for Traditional Chinese Medicine of Lingnan (Southern China), Jinan University, Guangzhou, China
- National Engineering Research Center for Modernization of Traditional Chinese Medicine Lingnan Resources Branch, Guangzhou, China
| | - Lixia Chen
- Research Center for Traditional Chinese Medicine of Lingnan (Southern China), Jinan University, Guangzhou, China
- National Engineering Research Center for Modernization of Traditional Chinese Medicine Lingnan Resources Branch, Guangzhou, China
| | - Zhiguo Ma
- Research Center for Traditional Chinese Medicine of Lingnan (Southern China), Jinan University, Guangzhou, China
- National Engineering Research Center for Modernization of Traditional Chinese Medicine Lingnan Resources Branch, Guangzhou, China
- Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, Guangzhou, China
| | - Menghua Wu
- Research Center for Traditional Chinese Medicine of Lingnan (Southern China), Jinan University, Guangzhou, China
- Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, Guangzhou, China
- Guangdong Key Laboratory of Traditional Chinese Medicine Information Technology, Guangzhou, China
| | - Xindan Liu
- School of Medicine, Foshan University, Foshan, China
| | - Ying Zhang
- Research Center for Traditional Chinese Medicine of Lingnan (Southern China), Jinan University, Guangzhou, China
- National Engineering Research Center for Modernization of Traditional Chinese Medicine Lingnan Resources Branch, Guangzhou, China
- Guangdong Key Laboratory of Traditional Chinese Medicine Information Technology, Guangzhou, China
| | - Hui Cao
- Research Center for Traditional Chinese Medicine of Lingnan (Southern China), Jinan University, Guangzhou, China
- Guangdong Province Key Laboratory of Pharmacodynamic Constituents of TCM and New Drugs Research, Guangzhou, China
- Guangdong Key Laboratory of Traditional Chinese Medicine Information Technology, Guangzhou, China
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Liu X, Sun S, Liu J, Dang Q, Gao Y, Fang L, Min W. Isolation, Virtual Screening, and Evaluation of Hazelnut-Derived Immunoactive Peptides for the Inhibition of SARS-CoV-2 Main Protease. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11561-11576. [PMID: 38739709 DOI: 10.1021/acs.jafc.4c01942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2024]
Abstract
The aim of this study is to validate the activity of hazelnut (Corylus avellana L.)-derived immunoactive peptides inhibiting the main protease (Mpro) of SARS-CoV-2 and further unveil their interaction mechanism using in vitro assays, molecular dynamics (MD) simulations, and binding free energy calculations. In general, the enzymatic hydrolysis components, especially molecular weight < 3 kDa, possess good immune activity as measured by the proliferation ability of mouse splenic lymphocytes and phagocytic activity of mouse peritoneal macrophages. Over 866 unique peptide sequences were isolated, purified, and then identified by nanohigh-performance liquid chromatography/tandem mass spectrometry (NANO-HPLC-MS/MS) from hazelnut protein hydrolysates, but Trp-Trp-Asn-Leu-Asn (WWNLN) and Trp-Ala-Val-Leu-Lys (WAVLK) in particular are found to increase the cell viability and phagocytic capacity of RAW264.7 macrophages as well as promote the secretion of the cytokines nitric oxide (NO), tumor necrosis factor-α (TNF-α), and interleukin-1β (IL-1β). Fluorescence resonance energy transfer assay elucidated that WWNLN and WAVLK exhibit excellent inhibitory potency against Mpro, with IC50 values of 6.695 and 16.750 μM, respectively. Classical all-atom MD simulations show that hydrogen bonds play a pivotal role in stabilizing the complex conformation and protein-peptide interaction. Molecular Mechanics/Generalized Born Surface Area (MM/GBSA) calculation indicates that WWNLN has a lower binding free energy with Mpro than WAVLK. Furthermore, adsorption, distribution, metabolism, excretion, and toxicity (ADMET) predictions illustrate favorable drug-likeness and pharmacokinetic properties of WWNLN compared to WAVLK. This study provides a new understanding of the immunomodulatory activity of hazelnut hydrolysates and sheds light on peptide inhibitors targeting Mpro.
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Affiliation(s)
- Xiaoting Liu
- College of Food Science and Engineering, National Engineering Laboratory of Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Shuo Sun
- College of Food Science and Engineering, National Engineering Laboratory of Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Jiale Liu
- College of Food Science and Engineering, National Engineering Laboratory of Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Qiao Dang
- College of Food Science and Engineering, National Engineering Laboratory of Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Yawen Gao
- College of Food Science and Engineering, National Engineering Laboratory of Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Li Fang
- College of Food Science and Engineering, National Engineering Laboratory of Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
| | - Weihong Min
- College of Food Science and Engineering, National Engineering Laboratory of Wheat and Corn Deep Processing, Jilin Agricultural University, Changchun 130118, Jilin, P. R. China
- College of Food and Health, Zhejiang A&F University, Hangzhou 311300, P. R. China
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Li Z, Abou-Elsoud M, Chen H, Shu D, Ren S, Ahn DU, Huang X. Identification and Molecular Mechanism of Novel Two-Way Immunomodulatory Peptides from Ovalbumin: In Vitro Cell Experiments, De Novo Sequencing, and Molecular Docking. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:9856-9866. [PMID: 38635925 DOI: 10.1021/acs.jafc.4c00203] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/20/2024]
Abstract
The purpose of this study was to identify ovalbumin-derived immunomodulatory peptides by in vitro cell experiments, de novo sequencing, and molecular docking. Ovalbumin hydrolysates were prepared by two enzymes (alkaline protease and papain) individually, sequentially, or simultaneously, respectively. The simultaneous enzymatic hydrolysate (OVAH) had a high degree of hydrolysis (38.12 ± 0.48%) and exhibited immune-enhancing and anti-inflammatory activities. A total of 160 peptides were identified by LC-MS/MS in OVAH. Three novel peptides NVMEERKIK, ADQARELINS, and WEKAFKDE bound to TLR4-MD2 through hydrogen bonds and hydrophobic interactions with high binding affinity and binding energies of -181.40, -178.03, and -168.12 kcal/mol, respectively. These three peptides were synthesized and validated for two-way immunomodulatory activity. NVMEERKIK exhibiting the strongest immunomodulatory activity, increased NO and TNF-α levels by 128.69 and 38.01%, respectively, in normal RAW264.7 cells and reduced NO and TNF-α levels by 27.31 and 39.13%, respectively, in lipopolysaccharide-induced inflammatory RAW264.7 cells. Overall, this study first revealed that ovalbumin could be used as an immunomodulatory source for controlling inflammatory factor secretion.
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Affiliation(s)
- Zuyue Li
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Mahmoud Abou-Elsoud
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
- Food Industries and Nutrition Research Institute, National Research Centre, Cairo 12622, Egypt
| | - Hang Chen
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Dewei Shu
- Zaozhuang Key Laboratory of Egg Nutrition and Health, Zaozhuang Jensur Bio-pharmaceutical Co., Ltd, Shandong 277000, PR China
| | - Shuze Ren
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
| | - Dong Uk Ahn
- Animal Science Department, Iowa State University, Ames, Iowa 50011, United States
| | - Xi Huang
- National Research and Development Center for Egg Processing, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, PR China
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Xu Y, Chen G, Cui Z, Wang Y, Wang W, Blank I, Zhang Y, Xu C, Yang Y, Liu Y. Novel Umami Peptides from Mushroom ( Agaricus bisporus) and Their Umami Enhancing Effect via Virtual Screening and Molecular Simulation. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024. [PMID: 38608250 DOI: 10.1021/acs.jafc.3c04608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/14/2024]
Abstract
This study aimed to identify novel umami peptides in Agaricus bisporus and investigate their umami enhancing effect. We virtually screened 155 potential umami peptides from the ultrasound-assisted A. bisporus hydrolysate according to Q values, iUmami-SCM, Umami_YYDS, and Tastepeptides_DM models, and molecular docking. Five peptides (AGKNTNGSQF, DEAVARGATF, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN) were synthesized for sensory evaluation and kinetic analysis. The result showed that the umami thresholds of the five peptides were in the range of 0.21-0.40 mmol/L. Notably, REESDFQSSF, SEETTTGVHH, and WNNDAFQSSTN had low dissociation constant (KD) values and high affinity for the T1R1-VFT receptor. The enhancing effect of the three peptides with MSG or IMP was investigated by sensory evaluation, kinetic analysis, and molecular dynamics simulations. In stable complexes, ARG_277 in T1R1 played a major role in umami peptide binding to T1R1-VFT. These results provide a theoretical basis for future screening of umami peptides and improving the umami taste of food containing mushrooms.
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Affiliation(s)
- Yeling Xu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Gaole Chen
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Zhiyong Cui
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Yueming Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Wenli Wang
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
| | - Imre Blank
- Zhejiang Yiming Food Co., Ltd., Jiuting Center Huting North Street No.199, Shanghai 201600, China
| | - Yin Zhang
- Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu 610106, China
| | - Changhua Xu
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Yan Yang
- Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
| | - Yuan Liu
- Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, PR China
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9
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Wei G, Wang T, Li Y, He R, Huang A, Wang X. Identification, structural characterization, and molecular dynamic simulation of ACE inhibitory peptides in whey hydrolysates from Chinese Rushan cheese by-product. Food Chem X 2024; 21:101211. [PMID: 38384691 PMCID: PMC10878854 DOI: 10.1016/j.fochx.2024.101211] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 02/05/2024] [Accepted: 02/05/2024] [Indexed: 02/23/2024] Open
Abstract
To realize the high-value utilization of Rushan cheese by-product, Rushan cheese whey was used as a raw material to prepare angiotensin-Ⅰ-converting enzyme inhibitory peptides (ACEIPs). After enzymatic hydrolysisn and ultrafiltration, the sequences of peptides were identified by liquid chromatography-mass spectrometry/mass spectrometry (LC-MS/MS). Two novel ACE inhibitory peptides Phe-Asp-Arg-Pro-Phe-Leu (FDRPFL) and Lys-Trp-Glu-Lys-Pro-Phe (KWEKPF) were identified. Additionally, both of the peptides exhibited good water-solubility and no toxicity according to in-silico prediction. Fourier transform infrared spectroscopy results show that both FDRPFL and KWEKPF were enriched in β-turn and β-sheet structures. Lineweaver-Burk plots revealed that FDRPFL and KWEKPF exhibited non-competitive and mixed inhibition patterns, respectively. Molecular docking and MD simulation showed that hydrogen bonds and ionic bonds forces allowed FDRPFL and KWEKPF to form stable and compact complexes with ACE. In conclusion, enzymatic hydrolysis of Rushan cheese by-products yields bioactive peptides, increases the added value of whey and reduces environmental pollution.
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Affiliation(s)
- Guangqiang Wei
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Teng Wang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Yiyan Li
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Rong He
- College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing 210003, Jiangsu, China
| | - Aixiang Huang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
| | - Xuefeng Wang
- College of Food Science & Technology, Yunnan Agricultural University, Kunming 650201, Yunnan, China
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Millan-Linares MC, Rivero-Pino F, Gonzalez-de la Rosa T, Villanueva A, Montserrat-de la Paz S. Identification, characterization, and molecular docking of immunomodulatory oligopeptides from bioavailable hempseed protein hydrolysates. Food Res Int 2024; 176:113712. [PMID: 38163680 DOI: 10.1016/j.foodres.2023.113712] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 11/14/2023] [Accepted: 11/22/2023] [Indexed: 01/03/2024]
Abstract
Promoting dietary patterns in which the content of vegetables is higher than the current consumption of them is one of the strategies to achieve a sustainable food system while promoting health in humans. Hemp (Cannabis sativa L.) protein contains bioactive peptides that can be released via enzymatic hydrolysis. These peptides must reach the target organ in order to potentially exert bioactivity and regulate specific metabolic pathways. The peptides contained in two bioavailable hempseed protein hydrolysates (bioHPHs) showing anti-inflammatory activity were identified using a transwell system employing CACO-2 cell culture as absorption model and subjected to in silico analysis to select 10 unique peptides. These sequences were chemically synthetized to verify their activity in primary human monocytes (assessing gene expression of IL-1β, IL-6, TNF-α, IL-4, IL-10, and TLR4), in addition to evaluate the interaction with TRL4/MD2 by molecular docking. Six peptides (DDNPRRF, SRRFHLA, RNIFKGF, VREPVFSF, QADIFNPR and SAERGFLY) showed high immunomodulatory activity in in vitro and the mechanisms of interaction with TLR4/MD2 were described. Bioavailable anti-inflammatory hempseed-derived peptides were identified, and their activity verified, suggesting the health benefits that the ingestion of HPHs could exert in humans. These findings open new opportunities for developing nutritional strategies with hemp as a dietary source of biopeptides to prevent the development and progression of inflammatory-related diseases.
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Affiliation(s)
- Maria C Millan-Linares
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Spain
| | - Fernando Rivero-Pino
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Spain
| | - Teresa Gonzalez-de la Rosa
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Spain
| | - Alvaro Villanueva
- Department of Food & Health, Instituto de la Grasa-Spanish National Research Council (IG-CSIC), Spain
| | - Sergio Montserrat-de la Paz
- Department of Medical Biochemistry, Molecular Biology, and Immunology, School of Medicine, University of Seville, Spain.
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11
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Jin Z, Wei Z. Molecular simulation for food protein-ligand interactions: A comprehensive review on principles, current applications, and emerging trends. Compr Rev Food Sci Food Saf 2024; 23:e13280. [PMID: 38284571 DOI: 10.1111/1541-4337.13280] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2023] [Revised: 11/19/2023] [Accepted: 11/22/2023] [Indexed: 01/30/2024]
Abstract
In recent years, investigations on molecular interaction mechanisms between food proteins and ligands have attracted much interest. The interaction mechanisms can supply much useful information for many fields in the food industry, including nutrient delivery, food processing, auxiliary detection, and others. Molecular simulation has offered extraordinary insights into the interaction mechanisms. It can reflect binding conformation, interaction forces, binding affinity, key residues, and other information that physicochemical experiments cannot reveal in a fast and detailed manner. The simulation results have proven to be consistent with the results of physicochemical experiments. Molecular simulation holds great potential for future applications in the field of food protein-ligand interactions. This review elaborates on the principles of molecular docking and molecular dynamics simulation. Besides, their applications in food protein-ligand interactions are summarized. Furthermore, challenges, perspectives, and trends in molecular simulation of food protein-ligand interactions are proposed. Based on the results of molecular simulation, the mechanisms of interfacial behavior, enzyme-substrate binding, and structural changes during food processing can be reflected, and strategies for hazardous substance detection and food flavor adjustment can be generated. Moreover, molecular simulation can accelerate food development and reduce animal experiments. However, there are still several challenges to applying molecular simulation to food protein-ligand interaction research. The future trends will be a combination of international cooperation and data sharing, quantum mechanics/molecular mechanics, advanced computational techniques, and machine learning, which contribute to promoting food protein-ligand interaction simulation. Overall, the use of molecular simulation to study food protein-ligand interactions has a promising prospect.
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Affiliation(s)
- Zihan Jin
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, China
| | - Zihao Wei
- State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, China
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12
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Liang R, Xu L, Fan C, Cao L, Guo X. Structural Characteristics and Antioxidant Mechanism of Donkey-Hide Gelatin Peptides by Molecular Dynamics Simulation. Molecules 2023; 28:7975. [PMID: 38138465 PMCID: PMC10745372 DOI: 10.3390/molecules28247975] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2023] [Revised: 11/30/2023] [Accepted: 12/01/2023] [Indexed: 12/24/2023] Open
Abstract
This study aimed to explore the structural characteristics and antioxidant mechanism of donkey-hide gelatin peptides. After hydrolysis and ultrafiltration treatment, five gelatin peptides with different molecular weights (MWs) were obtained. Amino acid analysis showed that gelatin peptides with different MWs contained a large number of amino acids, including G, P, E, N, A, and R, and differences were noted in the content of various amino acids. Fourier transform infrared spectroscopy and circular dichroism revealed that these gelatin peptides differed in terms of the peak strength of functional groups and number of secondary structures. Moreover, 26 pentapeptides/hexapeptides were identified. Among them, we investigated by molecular docking how PGPAP, which has the best antioxidant activity, may interact with the Keap1 protein. The results showed that the PGPAP-Keap1 complex had a stable conformation, and Arg415, Gly462, Phe478, and Tyr572 were the key residues involved in the binding of the peptide PGPAP to Keap1. Our results demonstrated that PGPAP could serve as a bioactive peptide with antioxidant activity.
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Affiliation(s)
| | | | | | | | - Xingfeng Guo
- Agricultural Science and Engineering School, Liaocheng University, Liaocheng 252059, China; (R.L.); (L.X.); (C.F.); (L.C.)
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13
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Lin H, Li W, Sun R, Xu C, Zhang C, Gao J, Cao W, Qin X, Zhong S, Chen Y. Purification and characterization of a novel immunoregulatory peptide from Sipunculus nudus L. protein. Food Sci Nutr 2023; 11:7779-7790. [PMID: 38107114 PMCID: PMC10724601 DOI: 10.1002/fsn3.3695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2022] [Revised: 09/04/2023] [Accepted: 09/07/2023] [Indexed: 12/19/2023] Open
Abstract
This study aimed to purify and characterize immunoregulatory peptides from Sipunculus nudus L. and to explore the underlying mechanisms. Ultrafiltration, gel filtration chromatography, and reverse phase high-performance liquid chromatography (RP-HPLC) were used to purify the peptide following enzymatic hydrolysis. Rates of lymphocyte proliferation and phagocytosis as well as nitric oxide (NO) production levels were used as indicators of immunoregulatory activity to screen the fractions. The amino acid sequence of the peptide, designated as SNLP, was identified as Arg-Val-Lys-Gly-Lys-Ile-Leu-Ala-Lys-Arg-Leu-Asn (RVKGKILAKRLN) by liquid chromatography-tandem mass spectrometry (LC-MS/MS). Treatment with the synthetic SNLP increased the proliferation and phagocytosis of RAW 264.7 macrophages and promoted the secretion of tumor necrosis factor-ɑ (TNF-α), interleukin-6 (IL-6), interleukin-1β (IL-1β), and NO levels. The mRNA levels of these cytokines and iNOS were also increased by SNLP. Our results provide preliminary evidence suggesting that SNLP acts as a dual immunomodulatory peptide with immunostimulatory and anti-inflammatory activities. In summary, SNLP derived from Sipunculus nudus L. is a potent immunoregulatory peptide and represents a potential functional food or immunoregulatory drug.
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Affiliation(s)
- Haisheng Lin
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Wan Li
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Ruikun Sun
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Cheng Xu
- Empress TherapeuticsCambridgeMassachusettsUSA
| | - Chaohua Zhang
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Jialong Gao
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Wenhong Cao
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Xiaoming Qin
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Saiyi Zhong
- College of Food Science and TechnologyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Key Laboratory of Aquatic Product Processing and SafetyGuangdong Ocean UniversityZhanjiangChina
- Guangdong Province Engineering Laboratory for Marine Biological ProductsGuangdong Ocean UniversityZhanjiangChina
- Guangdong Provincial Engineering Technology Research Center of Marine FoodGuangdong Ocean UniversityZhanjiangChina
| | - Yibin Chen
- Hainan Semnl Biotechnology Co. Ltd.ChengmaiChina
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14
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Liu HF, Pan XW, Li HQ, Zhang XN, Zhao XH. Amino Acid Composition of a Chum Salmon ( Oncorhynchus keta) Skin Gelatin Hydrolysate and Its Antiapoptotic Effects on Etoposide-Induced Osteoblasts. Foods 2023; 12:2419. [PMID: 37372630 DOI: 10.3390/foods12122419] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 06/09/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
A gelatin hydrolysate with a hydrolysis degree of 13.7% was generated using the skin gelatin of chum salmon (Oncorhynchus keta) and papain-catalyzed enzymatic hydrolysis. The results of analysis demonstrated that four amino acids, namely Ala, Gly, Pro, and 4-Hyp, were the most abundant in the obtained gelatin hydrolysate with measured molar percentages ranging from 7.2% to 35.4%; more importantly, the four amino acids accounted for 2/3 of the total measured amino acids. However, two amino acids, Cys and Tyr, were not detected in the generated gelatin hydrolysate. The experimental results indicated that the gelatin hydrolysate at a dose of 50 µg/mL could combat etoposide-induced apoptosis in human fetal osteoblasts (hFOB 1.19 cells), causing a decrease in the total apoptotic cells from 31.6% to 13.6% (via apoptotic prevention) or 13.3% to 11.8% (via apoptotic reversal). Meanwhile, the osteoblasts exposed to the gelatin hydrolysate showed expression changes for 157 genes (expression folds > 1.5-fold), among which JNKK, JNK1, and JNK3 were from the JNK family with a 1.5-2.7-fold downregulated expression. Furthermore, the protein expressions of JNKK, JNK1, JNK3, and Bax in the treated osteoblasts showed a 1.25-1.41 fold down-regulation, whereas JNK2 expression was not detected in the osteoblasts. It is thus suggested that gelatin hydrolysate is rich in the four amino acids and has an in vitro antiapoptotic effect on etoposide-stimulated osteoblasts via mitochondrial-mediated JNKK/JNK(1,3)/Bax downregulation.
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Affiliation(s)
- Hong-Fang Liu
- Harbin Comprehensive Inspection and Detection Centre for Product Quality, Harbin 150036, China
| | - Xiao-Wen Pan
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China
| | - Hua-Qiang Li
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China
| | - Xiao-Nan Zhang
- School of Life Science, Jiaying University, Meizhou 514015, China
| | - Xin-Huai Zhao
- School of Biology and Food Engineering, Guangdong University of Petrochemical Technology, Maoming 525000, China
- Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
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15
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Bin XN, Gao YB, Pan M, Lian Z, Cheng Y, Wu JQ, He MF. Anti-inflammatory effects of 6S-5-methyltetrahydrofolate‑calcium on RAW264.7 cells and zebrafish. Life Sci 2023:121839. [PMID: 37290666 DOI: 10.1016/j.lfs.2023.121839] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2023] [Revised: 05/23/2023] [Accepted: 06/05/2023] [Indexed: 06/10/2023]
Abstract
AIM 6S-5-methyltetrahydrofolate is the predominant form of dietary folate in circulation and is used as a crystalline form of calcium salt (MTHF-Ca). Reports revealed that MTHF-Ca was more safe than folic acid, a synthetic and highly stable version of folate. Folic acid has been reported to have anti-inflammatory effects. The study's objective was to assess the anti-inflammatory effect of MTHF-Ca in vitro and in vivo. MAIN METHODS In vitro, the ROS production was assessed by H2DCFDA, and nuclear translocation of NF-κB were evaluated by the NF-κB nuclear translocation assay kit. Interleukin-6 (IL-6), interleukin-1β (IL-1β), and tumor necrosis factor-alpha (TNF-α) were assessed using ELISA. In vivo, ROS production was assessed by H2DCFDA, neutrophils and macrophages recruitment were evaluated in tail transection-induced and CuSO4-induced zebrafish inflammation models. Expression of inflammation related genes were also investigated based on CuSO4-induced zebrafish inflammation model. KEY FINDINGS MTHF-Ca treatment decreased LPS-induced ROS production, inhibited nuclear translocation of NF-κB and decreased the levels of IL-6, IL-1β and TNF-α in RAW264.7 cells. In addition, MTHF-Ca treatment inhibited ROS production, suppressed the recruitment of neutrophils and macrophages, and reduced the expression of inflammation related genes, including jnk, erk, nf-κb, myd88, p65, tnf-α, and il-1b in zebrafish larvae. SIGNIFICANCE MTHF-Ca may play an anti-inflammatory role by reducing the recruitment of neutrophils and macrophages and keeping the low levels of proinflammatory mediators and cytokines. MTHF-Ca may have a potential role in the treatment of inflammatory diseases.
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Affiliation(s)
- Xin-Ni Bin
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China
| | - Ying-Bin Gao
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China
| | - Miao Pan
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China
| | - Zenglin Lian
- Institute of Biological Chinese Medicine, Beijing Yichuang Institute of Biotechnology Industry, Beijing 100023, China
| | - Yongzhi Cheng
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China
| | - Jia-Qi Wu
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China.
| | - Ming-Fang He
- College of Biotechnology and Pharmaceutical Engineering, Nanjing Tech University, Nanjing 211816, China.
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