Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis

Yuejing Hao; Lujuan Xing; Zixu Wang; Jiaming Cai; Fidel Toldrá; Wangang Zhang

Ultrasonics Sonochemistry (Dec 2023)

Study on the anti-inflammatory activity of the porcine bone collagen peptides prepared by ultrasound-assisted enzymatic hydrolysis

Yuejing Hao,
Lujuan Xing,
Zixu Wang,
Jiaming Cai,
Fidel Toldrá,
Wangang Zhang

Affiliations

Yuejing Hao: State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Lujuan Xing: State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Corresponding authors at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China (L. Xinga).
Zixu Wang: State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Jiaming Cai: State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
Fidel Toldrá: Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Avenue Agustín Escardino 7, Paterna, Valencia 46980, Spain
Wangang Zhang: State Key Laboratory of Meat Quality Control and Cultured Meat Development, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; Corresponding authors at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China (L. Xinga).

Journal volume & issue: Vol. 101
p. 106697

Abstract

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In this study, the effects of ultrasound-assisted enzymatic hydrolysis on the extraction of anti-inflammatory peptides from porcine bone collagen were investigated. The results showed that ultrasound treatment increased the content of α-helix while decreased β-chain and random coil, promoted generation of small molecular peptides. Ultrasound-assisted enzymatic hydrolysis improved the peptide content, enhanced ABTS+ radical scavenging and ferrous ion chelating ability than non-ultrasound group. At the ultrasonic power of 450 W (20 min), peptides possessed significant anti-inflammatory activity, where the releasing of interleukin-6 (IL-6), and tumor necrosis factor-α (TNF-α) was all suppressed in lipopolysaccharide (LPS) induced RAW264.7 cells. After the analysis with LC-MS/MS, eight peptides with potential anti-inflammatory activities were selected by the PeptideRanker and molecular docking. In general, the ultrasound-assisted enzymatic hydrolysis was an effective strategy to extract the bioactive peptides from porcine bone, and the inflammatory regulation capacity of bone collagen sourced peptides was firstly demonstrated.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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