Identification and the molecular mechanism of novel duck liver-derived anti-inflammatory peptides in lipopolysaccharide-induced RAW264.7 cell model

IF 5.6 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Food Science and Human Wellness Pub Date : 2024-11-01 DOI:10.26599/FSHW.2023.9250041
Xiankang Fan , Laidi Zhang , Yangying Sun , Changyu Zhou , Qiang Xia , Lihui Du , Zhen Wu , Daodong Pan
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Abstract

In this study, 10 novel anti-inflammatory peptides were identified from duck liver, and their molecular mechanism was demonstrated based on machine learning and molecular docking. Using Sephadex G-15 gel chromatography separation, reversed-phase high-performance liquid chromatography purification, liquid chromatography-tandem mass spectrometry identification, and BIOPEP database comparison, 10 novel anti-inflammatory peptides were initially found. Their splendid angiotensin-converting enzyme (ACE) inhibition and anti-inflammatory properties were confirmed by machine learning. With binding energies less than –20.93 kJ/mol, molecular docking revealed that they could efficiently bind to the active pockets of tumor necrosis factor α (TNF-α), interleukin 6 (IL-6), cyclooxygenase 2 (COX-2), and nuclear factor κB (NF-κB) proteins with efficiency, indicating that the compounds can spontaneously form complexes through hydrogen bonding and hydrophobic interactions with the protein binding pockets. In the lipopolysaccharide-induced RAW264.7 cell model, the release of NO, TNF-α, and IL-6 and the mRNA expression of inflammatory factors (TNF-α, IL-6, COX-2, and NF-κB) were significantly inhibited by these peptides. We concluded it might be due to their anti-inflammatory effects by inhibiting the protein phosphorylation of inhibitor of NF-κB (IκBα) in the cytoplasm and preventing the translocation of NF-κB p65 in the cytoplasm to the nucleus, thereby regulating the NF-κB signaling pathway. This study is essential for the screening of anti-inflammatory peptides and the investigation of the mechanism of action.

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来源期刊
Food Science and Human Wellness
Food Science and Human Wellness Agricultural and Biological Sciences-Food Science
CiteScore
8.30
自引率
5.70%
发文量
80
审稿时长
28 days
期刊介绍: Food Science and Human Wellness is an international peer-reviewed journal that provides a forum for the dissemination of the latest scientific results in food science, nutriology, immunology and cross-field research. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. By their effort, it has been developed to promote the public awareness on diet, advocate healthy diet, reduce the harm caused by unreasonable dietary habit, and directs healthy food development for food industrial producers.
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