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Immunomodulatory Effect of Tilapia ( Oreochromis niloticus ) Scale Gelatin Peptides in RAW264 . 7 Macrophages and Caenorhabditis elegans 罗非鱼鳞片明胶肽在RAW264中的免疫调节作用。巨噬细胞与秀丽隐杆线虫

Food Safety and Health Pub Date : 2026-03-11 DOI: 10.1002/fsh3.70092

Ya‐ru Liu, Xu Guo, Shu‐tao Sun, Rui‐rui Zhang, Chao Liu, Ning‐yang Li

{"title":"Immunomodulatory Effect of Tilapia ( Oreochromis niloticus ) Scale Gelatin Peptides in RAW264 . 7 Macrophages and Caenorhabditis elegans","authors":"Ya‐ru Liu, Xu Guo, Shu‐tao Sun, Rui‐rui Zhang, Chao Liu, Ning‐yang Li","doi":"10.1002/fsh3.70092","DOIUrl":"https://doi.org/10.1002/fsh3.70092","url":null,"abstract":"ABSTRACT Currently, small‐molecular‐weight collagen peptides are a research hotspot in functional factor development due to their high bioavailability and diverse bioactivities. In this study, gelatin was extracted from tilapia ( Oreochromis niloticus ) scales by hot water extraction, followed by pepsin hydrolysis and ultrafiltration to obtain the < 3 kDa ultrafiltrated fraction of tilapia scale gelatin peptides (UTSGP). Through the evaluation of immunomodulatory activity and mechanisms, it was found that UTSGP significantly promoted the proliferation and phagocytic capacity of RAW264 . 7 macrophages. Specifically, its immunomodulatory activity was mediated by the nuclear factor‐κB (NF‐κB) pathway, which led to the increased production of tumor necrosis factor‐α (TNF‐α) and interleukin‐6 (IL‐6). In vivo studies in Caenorhabditis elegans ( C . elegans ) showed that UTSGP significantly extended lifespan, improved healthspan, and increased resistance to juglone‐induced oxidative stress. Further analysis revealed that UTSGP upregulated antioxidant genes ( sod‐3 , gst‐4 ) through the insulin/IGF‐1 signaling (IIS) pathway and enhanced innate immunity by modulating immune‐related gene expression. To our knowledge, this study is the first to demonstrate tilapia scales as a promising source of immunomodulators, showcasing the potential of their derived peptides for developing novel and efficient immunomodulatory functional foods.","PeriodicalId":513142,"journal":{"name":"Food Safety and Health","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2026-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"147880467","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Wine is more than just a beverage: Chemical diversity, health benefits, and immunomodulating potential of wine polyphenols 葡萄酒不仅仅是一种饮料：葡萄酒多酚的化学多样性、健康益处和免疫调节潜力

Food Safety and Health Pub Date : 2024-02-15 DOI: 10.1002/fsh3.12036

Danka Mitrović, Ivana Sredović Ignjatović, Maja Kozarski, Jelena Popović‐ Đorđević

{"title":"Wine is more than just a beverage: Chemical diversity, health benefits, and immunomodulating potential of wine polyphenols","authors":"Danka Mitrović, Ivana Sredović Ignjatović, Maja Kozarski, Jelena Popović‐ Đorđević","doi":"10.1002/fsh3.12036","DOIUrl":"https://doi.org/10.1002/fsh3.12036","url":null,"abstract":"Wine, the fermented juice of the grape (Vitis vinifera), is a complex beverage composed primarily of water and ethanol. On the other hand, phenolic compounds are less abundant components that participate in taste and color formation. In addition to their major role in the sensory profile of wine, phenolic compounds (also referred as polyphenols) function through various mechanisms, exerting positive influence on health. According to recent research, consuming just one glass of red wine positively contributes to health protection, and it is connected to the maintenance of the redox endothelial balance, potential for reducing diabetes occurrence, preventing atherosclerosis, and reducing the risk of cardiovascular diseases. What is more, a lower incidence of certain types of cancers has also been observed. The health promoting benefits of wine are explained by its wide spectrum of structurally diverse phenolic compounds whose content may depend on numerous factors. The most abundant compounds are anthocyanins with up to 400 mg/L, followed by phenolic acids, flavanols, flavonols, hydrolyzable tannins, flavanones, and stilbenes (up to 200, 120, 60, 50, 25, and 5 mg/L, respectively). This review paper outlines the structural variety, health advantages, and immunomodulatory capacity of wine polyphenols, drawing upon the latest and most pertinent scientific literature available in this domain.","PeriodicalId":513142,"journal":{"name":"Food Safety and Health","volume":"85 24","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139774891","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0