Free radical scavenging and anti-inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells

© 2019 Society of Chemical Industry BACKGROUND: Salmon bones, a waste by-product from the salmon industry, were used as a protein hydrolysate source for the production of bioactive peptides. The aim of this work was to evaluate the potential antioxidant and anti-inflammatory properties of salmon bon...

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Main Authors: Tanatorn Saisavoey, Papassara Sangtanoo, Onrapak Reamtong, Aphichart Karnchanatat
Other Authors: Chulalongkorn University
Format: Article
Published: 2020
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Online Access:https://repository.li.mahidol.ac.th/handle/123456789/49740
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spelling th-mahidol.497402020-01-27T14:40:17Z Free radical scavenging and anti-inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells Tanatorn Saisavoey Papassara Sangtanoo Onrapak Reamtong Aphichart Karnchanatat Chulalongkorn University Mahidol University Agricultural and Biological Sciences Biochemistry, Genetics and Molecular Biology © 2019 Society of Chemical Industry BACKGROUND: Salmon bones, a waste by-product from the salmon industry, were used as a protein hydrolysate source for the production of bioactive peptides. The aim of this work was to evaluate the potential antioxidant and anti-inflammatory properties of salmon bone protein hydrolysate (SBPH). RESULTS: Salmon bones were hydrolyzed by separately using one of four proteases (Alcalase, Favourzyme, Neutrase and papain) at various concentrations (10, 25 and 50 mg mL−1), where the SBPH derived from 10 mg mL−1 papain hydrolysis exhibited the highest nitric oxide (NO) radical scavenging activity. After ultrafiltration, the MW < 0.65 kDa fraction showed the strongest NO inhibitory activity and was further fractionated by gel filtration chromatography (G1 and G2 fractions) and reverse-phase high-performance liquid chromatographic fractionation of the G1 fraction, from which the three main peaks (H1, H2 and H3) were found to have a marked NO-inhibitory activity and their peptide sequences were determined. Moreover, the G1 fraction was shown to inhibit both the lipopolysaccharide (LPS)-induced NO production and the LPS-induced inducible NO synthase, interleukin-6, tumor necrosis factor-α and induced NO production and the LPSCOX-2 mRNA levels in RAW 264.7 cells. CONCLUSIONS: Salmon bones from the salmon fisheries and farming industry were utilized by enzymatic hydrolysis for the production of valuable peptides. The results of this study suggested that bioactive peptides derived from salmon bones would be alternative anti-inflammation materials in functional resources. © 2019 Society of Chemical Industry. 2020-01-27T07:22:31Z 2020-01-27T07:22:31Z 2019-08-30 Article Journal of the Science of Food and Agriculture. Vol.99, No.11 (2019), 5112-5121 10.1002/jsfa.9755 10970010 00225142 2-s2.0-85065635944 https://repository.li.mahidol.ac.th/handle/123456789/49740 Mahidol University SCOPUS https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85065635944&origin=inward
institution Mahidol University
building Mahidol University Library
continent Asia
country Thailand
Thailand
content_provider Mahidol University Library
collection Mahidol University Institutional Repository
topic Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
spellingShingle Agricultural and Biological Sciences
Biochemistry, Genetics and Molecular Biology
Tanatorn Saisavoey
Papassara Sangtanoo
Onrapak Reamtong
Aphichart Karnchanatat
Free radical scavenging and anti-inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells
description © 2019 Society of Chemical Industry BACKGROUND: Salmon bones, a waste by-product from the salmon industry, were used as a protein hydrolysate source for the production of bioactive peptides. The aim of this work was to evaluate the potential antioxidant and anti-inflammatory properties of salmon bone protein hydrolysate (SBPH). RESULTS: Salmon bones were hydrolyzed by separately using one of four proteases (Alcalase, Favourzyme, Neutrase and papain) at various concentrations (10, 25 and 50 mg mL−1), where the SBPH derived from 10 mg mL−1 papain hydrolysis exhibited the highest nitric oxide (NO) radical scavenging activity. After ultrafiltration, the MW < 0.65 kDa fraction showed the strongest NO inhibitory activity and was further fractionated by gel filtration chromatography (G1 and G2 fractions) and reverse-phase high-performance liquid chromatographic fractionation of the G1 fraction, from which the three main peaks (H1, H2 and H3) were found to have a marked NO-inhibitory activity and their peptide sequences were determined. Moreover, the G1 fraction was shown to inhibit both the lipopolysaccharide (LPS)-induced NO production and the LPS-induced inducible NO synthase, interleukin-6, tumor necrosis factor-α and induced NO production and the LPSCOX-2 mRNA levels in RAW 264.7 cells. CONCLUSIONS: Salmon bones from the salmon fisheries and farming industry were utilized by enzymatic hydrolysis for the production of valuable peptides. The results of this study suggested that bioactive peptides derived from salmon bones would be alternative anti-inflammation materials in functional resources. © 2019 Society of Chemical Industry.
author2 Chulalongkorn University
author_facet Chulalongkorn University
Tanatorn Saisavoey
Papassara Sangtanoo
Onrapak Reamtong
Aphichart Karnchanatat
format Article
author Tanatorn Saisavoey
Papassara Sangtanoo
Onrapak Reamtong
Aphichart Karnchanatat
author_sort Tanatorn Saisavoey
title Free radical scavenging and anti-inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells
title_short Free radical scavenging and anti-inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells
title_full Free radical scavenging and anti-inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells
title_fullStr Free radical scavenging and anti-inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells
title_full_unstemmed Free radical scavenging and anti-inflammatory potential of a protein hydrolysate derived from salmon bones on RAW 264.7 macrophage cells
title_sort free radical scavenging and anti-inflammatory potential of a protein hydrolysate derived from salmon bones on raw 264.7 macrophage cells
publishDate 2020
url https://repository.li.mahidol.ac.th/handle/123456789/49740
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