Tingting Yang , Yuqian Meng , Shiqi Li , Xue Zhao , Hu Hou
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Preparation, unique structural characteristics and immunomodulatory effects of peptides from Antarctic krill (Euphausia superba)
The immunomodulatory potential of marine peptides has gained increasing attention. This study investigated the unique structural characteristics and immunomodulatory effects of Antarctic krill peptides (AKP) using immunosuppression and cell models. AKP could promote spleen lymphocyte proliferation and macrophage phagocytosis, while mitigating cyclophosphamide-induced intestinal damage. The most active peptide fractions of AKP were isolated and purified, leading to the identification of two immunomodulatory peptides, FDYGAN and ESDLYDYPWQ. Molecular docking studies showed that these peptides could effectively interact with the binding sites on TLR4 and MHC-II receptors and the binding energies of both were in the range of −5.0 to −10.0 Kcal/mol. Both peptides significantly activated macrophages, enhancing phagocytic activity and nitric oxide secretion, while modulating cytokine profiles with increased expression of interleukin-1β (IL-1β), interleukin-6 (IL-6), interleukin-10 (IL-10), and tumor necrosis factor-α (TNF-α) at both mRNA and protein levels. Notably, FDYGAN exhibited the strongest proliferative and phagocytosis effects, with values of 121.34 % and 153.36 % at concentrations of 10 and 200 μg/mL, respectively. This study highlighted the potential of AKP as a functional ingredient for enhancing immune health.
期刊介绍:
Food Research International serves as a rapid dissemination platform for significant and impactful research in food science, technology, engineering, and nutrition. The journal focuses on publishing novel, high-quality, and high-impact review papers, original research papers, and letters to the editors across various disciplines in the science and technology of food. Additionally, it follows a policy of publishing special issues on topical and emergent subjects in food research or related areas. Selected, peer-reviewed papers from scientific meetings, workshops, and conferences on the science, technology, and engineering of foods are also featured in special issues.