Gelatin Extracted From Yanbian Cattle Skin Suppresses LPS-Induced Inflammation in RAW264.7 Cells

IF 3.5 2区 农林科学 Q2 BIOCHEMISTRY & MOLECULAR BIOLOGY
Xuanying Xin, Yihui Liu, Huaina Jin, Zhaohui Ruan, Seong-Ho Choi, Sungkwon Park, Sun Jin Hur, Xiangzi Li
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引用次数: 0

Abstract

Objective: To develop an efficient method for extracting gelatin from Yanbian cattle skin and to study its anti-inflammatory effects.

Methods: Gelatin was extracted using enzymatic hydrolysis and water extraction techniques. The basic structures of the prepared gelatin were analyzed using Fourier transform infrared spectroscopy (FT-IR), ultraviolet (UV) spectroscopy, amino acid analysis, scanning electron microscopy (SEM), and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOF MS). LPS established the RAW264.7 cell inflammation model in vitro. The therapeutic dose range of gelatin, which did not exhibit significant cytotoxicity, was determined using the CCK-8 assay for subsequent experiments. The nitric oxide (NO) content was measured using the Griess method. The content of proinflammatory cytokines was determined using ELISA. Reactive oxygen species (ROS) levels were detected using the DCFH-DA fluorescent probe method, and oxidative stress–related indicators were measured using a kit. The mRNA expression levels of inducible nitric oxide synthase (iNOS), cyclooxygenase-2 (COX-2), and proinflammatory cytokines were detected using qRT-PCR. Western blot (WB) was used to detect the protein expression of iNOS and COX-2 in each group.

Results: Characteristic absorption peaks of gelatin were observed in the FT-IR and UV spectra. Additionally, gelatin from Yanbian cattle skin significantly reduced NO content in cells, decreased the secretion of proinflammatory cytokines, inhibited ROS generation, reduced oxidative stress–related indicators, significantly lowered the mRNA expression levels of iNOS, COX-2, and proinflammatory cytokines in cells, and significantly reduced the protein expression of COX-2 and iNOS.

Conclusion: Enzymatic hydrolysis and water extraction efficiently prepare gelatin from Yanbian cattle skin. This gelatin can inhibit LPS-induced inflammation in RAW264.7 cells, potentially by inhibiting the secretion of proinflammatory cytokines and ameliorating oxidative stress.

Abstract Image

目的开发从延边牛皮中提取明胶的有效方法,并研究其抗炎作用。 方法:采用酶水解和水提取技术提取明胶:采用酶水解和水提取技术提取明胶。使用傅立叶变换红外光谱(FT-IR)、紫外光谱(UV)、氨基酸分析、扫描电子显微镜(SEM)和基质辅助激光解吸/电离飞行时间质谱(MALDI-TOF MS)分析制备的明胶的基本结构。LPS 在体外建立了 RAW264.7 细胞炎症模型。在随后的实验中,使用 CCK-8 检测法确定了明胶的治疗剂量范围,明胶不会表现出明显的细胞毒性。一氧化氮(NO)含量是用格里耶斯法测定的。促炎细胞因子的含量采用 ELISA 法测定。使用 DCFH-DA 荧光探针法检测活性氧(ROS)水平,并使用试剂盒测定氧化应激相关指标。使用 qRT-PCR 检测诱导型一氧化氮合酶(iNOS)、环氧化酶-2(COX-2)和促炎细胞因子的 mRNA 表达水平。用 Western blot (WB) 检测各组 iNOS 和 COX-2 的蛋白表达。 结果在傅立叶变换红外光谱和紫外光谱中观察到明胶的特征吸收峰。此外,延边牛皮明胶还能显著降低细胞中的 NO 含量,减少促炎细胞因子的分泌,抑制 ROS 的产生,降低氧化应激相关指标,显著降低细胞中 iNOS、COX-2 和促炎细胞因子的 mRNA 表达水平,并显著降低 COX-2 和 iNOS 的蛋白表达。 结论从延边牛皮中酶水解和水提取可高效制备明胶。这种明胶可抑制 LPS 诱导的 RAW264.7 细胞炎症,其潜在作用是抑制促炎细胞因子的分泌和改善氧化应激。
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来源期刊
Journal of Food Biochemistry
Journal of Food Biochemistry 生物-生化与分子生物学
CiteScore
7.80
自引率
5.00%
发文量
488
审稿时长
3.6 months
期刊介绍: The Journal of Food Biochemistry publishes fully peer-reviewed original research and review papers on the effects of handling, storage, and processing on the biochemical aspects of food tissues, systems, and bioactive compounds in the diet. Researchers in food science, food technology, biochemistry, and nutrition, particularly based in academia and industry, will find much of great use and interest in the journal. Coverage includes: -Biochemistry of postharvest/postmortem and processing problems -Enzyme chemistry and technology -Membrane biology and chemistry -Cell biology -Biophysics -Genetic expression -Pharmacological properties of food ingredients with an emphasis on the content of bioactive ingredients in foods Examples of topics covered in recently-published papers on two topics of current wide interest, nutraceuticals/functional foods and postharvest/postmortem, include the following: -Bioactive compounds found in foods, such as chocolate and herbs, as they affect serum cholesterol, diabetes, hypertension, and heart disease -The mechanism of the ripening process in fruit -The biogenesis of flavor precursors in meat -How biochemical changes in farm-raised fish are affecting processing and edible quality
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