The anti-inflammatory effects of dry-cured ham derived peptides in RAW264.7 macrophage cells

Lijuan Fu; Lujuan Xing; Yuejing Hao; Ziyi Yang; Shuang Teng; Lanlan Wei; Wangang Zhang

Journal of Functional Foods (Dec 2021)

The anti-inflammatory effects of dry-cured ham derived peptides in RAW264.7 macrophage cells

Lijuan Fu,
Lujuan Xing,
Yuejing Hao,
Ziyi Yang,
Shuang Teng,
Lanlan Wei,
Wangang Zhang

Affiliations

Lijuan Fu: Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
Lujuan Xing: Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China; Corresponding authors at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.
Yuejing Hao: Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
Ziyi Yang: Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
Shuang Teng: Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China
Lanlan Wei: College of Food Engineering, Anhui Science and Technology University, Fengyang 233100, PR China
Wangang Zhang: Key Laboratory of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing 210095, PR China; Corresponding authors at: College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, China.

Journal volume & issue: Vol. 87
p. 104827

Abstract

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Anti-inflammatory activities of Xuanwei ham crude peptides (XHP) were evaluated according to the inhibition of lipopolysaccharide (LPS) induced RAW264.7 cell secretion of interleukin-6 (IL-6), nitric oxide (NO) and tumor necrosis factor-α (TNF-α). After the separation by Sephadex G-10, the Peak 4 fractions showed stronger inhibition effects on the secretion of NO, IL-1β and IL-8 and exhibited the strongest suppression on IL-6 mRNA expression. Proteomic analysis showed that Peak 4 fraction achieved the effect of regulating inflammation by reducing the expression of Ppp2r1b and Spp1 which were involved in inflammation-related phosphatidylinositol-3 kinase/serine threonine kinase (PI3K/AKT) signaling pathways. There were 36 peptide sequences identified in Peak 4 fraction in which GPAGPL and GPPGAP exhibited much higher anti-inflammatory capacity by decreasing the secretion of NO and IL-6. Based on the above results, the Xuanwei ham derived peptides were firstly reported to possess the anti-inflammatory effect in LPS induced RAW264.7 cells.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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