Journal
FOOD CHEMISTRY
Volume 224, Issue -, Pages 320-328Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.12.041
Keywords
Protein hydrolysate; Macrophages; Immunomodulation; Inflammation
Funding
- Royal Golden Jubilee Scholarship under the Thailand Research Fund (TRF) [PhD/0038/2551]
- Suranaree University of Technology (SUT)
- Office of the Higher Education Commission under the NRU project of Thailand
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Modulation of inflammation-related immune response on THP-1 macrophages of protein hydrolysates derived from tilapia mince, casein and pea protein, were investigated. The protein substrates were hydrolyzed by Virgibacillus halodenitrificans SK1-3-7 proteinase. The degree of hydrolysis (DH) of casein was observed to be the highest throughout the course of hydrolysis. When challenging THP-1 macrophages, tilapia mince hydrolysate (TMH) enhanced innate immunity through induction of IL-1 beta and COX-2 expression. Anti-inflammatory activity was observed in casein hydrolysate (CH) and pea protein hydrolysate (PPH) by attenuating lipopolysaccharide- (LPS) induced pro-inflammatory gene expression in THP1 macrophages. CH suppressed IL-1 beta, IL-6, IL-8, TNF-alpha and COX-2, while PPH reduced LPS-induced IL-6 and TNF-alpha. responses. In addition, CH and PPH showed stronger suppression of LPS-induced pro-inflammatory gene expression compared with non-hydrolyzed casein and pea protein. These results suggest that TMH, CH and PPH prepared from V. halodenitrificans SK1-3-7 proteinase are potential functional food ingredients with immunomodulatory activity. (C) 2016 Elsevier Ltd. All rights reserved.
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