Evaluation of the Anti-Inflammatory Activity of Enzymatic Hydrolysis Peptide SEP-3 from Skipjack (Katsuwonus pelamis) Based on NF-κB and MAPK Pathways

IF 1.3 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Aquatic Food Product Technology Pub Date : 2022-10-17 DOI:10.1080/10498850.2022.2133582

Chong Yi, Yuemin Wu, Zhi-gao Wang, Kunlong Wang, Ze-kun Zhang, Bin Wang, Hong-Yu Luo

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引用次数: 0

Abstract

ABSTRACT The skipjack enzymatic peptide 3 (SEP-3) has been previously isolated and purified from a byproduct of skipjack. In this paper, the anti-inflammatory activity and mechanism of SEP-3 in RAW264.7 macrophages activated by lipopolysaccharide (LPS) were investigated. We found that SEP-3 enhanced the proliferation and phagocytic capacity of RAW264.7 macrophages and suppressed the expression of pro-inflammatory cytokines IL-1β, IL-6, and TNF-α. Cells treated with SEP-3 showed decreased phosphorylation of ERK, p38, JNK, NF-κB p65, and IκBα and inhibited NF-κB and mitogen-activated protein kinases (MAPK) inflammatory pathways. Optimal dosage was determined, and modified outcome was identified when SEP-3 treatment was combined with indomethacin. In addition, the metabolites of the dominant microflora of mice gavaged by SEP-3 showed antioxidant activity in vitro. Therefore, we conclude that SEP-3 extracted from skipjack may have a direct or indirect anti-inflammatory effect and can be used as an adjuvant drug to treat inflammatory diseases.

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基于NF-κB和MAPK途径评价日本跳鼠（Katsuwonus pelamis）酶解肽SEP-3的抗炎活性

摘要：鲣鱼酶肽3（SEP-3）已从鲣鱼的副产物中分离纯化。本文研究了SEP-3对脂多糖（LPS）激活的RAW264.7巨噬细胞的抗炎活性及其机制。我们发现SEP-3增强了RAW264.7巨噬细胞的增殖和吞噬能力，并抑制了促炎细胞因子IL-1β、IL-6和TNF-α的表达。SEP-3处理的细胞显示ERK、p38、JNK、NF-κB p65和IκBα的磷酸化降低，并抑制NF-κB和丝裂原活化蛋白激酶（MAPK）的炎症途径。确定了最佳剂量，并确定了SEP-3治疗与吲哚美辛联合使用时的改良结果。此外，SEP-3灌胃小鼠优势菌群的代谢产物在体外显示出抗氧化活性。因此，我们得出结论，从鲣鱼中提取的SEP-3可能具有直接或间接的抗炎作用，可以作为治疗炎症性疾病的辅助药物。

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来源期刊

Journal of Aquatic Food Product Technology 农林科学-食品科技

CiteScore

3.50

自引率

6.20%

发文量

审稿时长

7 months

期刊介绍： The Journal of Aquatic Food Product Technology publishes research papers, short communications, and review articles concerning the application of science and technology and biotechnology to all aspects of research, innovation, production, and distribution of food products originating from the marine and freshwater bodies of the world. The journal features articles on various aspects of basic and applied science in topics related to: -harvesting and handling practices- processing with traditional and new technologies- refrigeration and freezing- packaging and storage- safety and traceability- byproduct utilization- consumer attitudes toward aquatic food. The Journal also covers basic studies of aquatic products as related to food chemistry, microbiology, and engineering, such as all flora and fauna from aquatic environs, including seaweeds and underutilized species used directly for human consumption or alternative uses. Special features in the journal include guest editorials by specialists in their fields and book reviews covering a wide range of topics.