The anti-inflammatory effects of dry-cured ham derived peptides in RAW264.7 macrophage cells
Lijuan Fu, Lujuan Xing, Yuejing Hao, Ziyi Yang, Shuang Teng, Lanlan Wei, Wangang Zhang
Abstract
Anti-inflammatory activities of Xuanwei ham crude peptides (XHP) were evaluated according to the inhibition of lipopolysaccharide (LPS) induced RAW264.7 cell secretion of interleukin-6 (IL-6), nitric oxide (NO) and tumor necrosis factor-α (TNF-α). After the separation by Sephadex G-10, the Peak 4 fractions showed stronger inhibition effects on the secretion of NO, IL-1β and IL-8 and exhibited the strongest suppression on IL-6 mRNA expression. Proteomic analysis showed that Peak 4 fraction achieved the effect of regulating inflammation by reducing the expression of Ppp2r1b and Spp1 which were involved in inflammation-related phosphatidylinositol-3 kinase/serine threonine kinase (PI3K/AKT) signaling pathways. There were 36 peptide sequences identified in Peak 4 fraction in which GPAGPL and GPPGAP exhibited much higher anti-inflammatory capacity by decreasing the secretion of NO and IL-6. Based on the above results, the Xuanwei ham derived peptides were firstly reported to possess the anti-inflammatory effect in LPS induced RAW264.7 cells.