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Anti-inflammatory peptides from enzymatic hydrolysates of tuna cooking juice

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To produce and identify anti-inflammatory peptides, three commercial enzymes orientase, flavourzyme, and alcalase 2.4L were used to hydrolyze tuna cooking juice, and the protein hydrolysates were purified, before being evaluated for the ability to induce secretary and cellular responses in murine peritoneal macrophages RAW264.7. Alcalase hydrolysate (AH) exhibited the most potent inhibitory effect. AH was further purified using gel-filtration chromatography and high-performance liquid chromatography. The results showed that the peptide fractions with the molecular weight ranging from 204 to 1672.9 Da possessed the greatest anti-inflammatory activity. The amino acid sequences of the two anti-inflammatory peptides isolated from AH hydrolysates were Pro-Arg-Arg-Thr-Arg-Met-Met-Asn-Gly-Gly-Arg (1543.8 Da) and Met-Gly-Pro-Ala-Met-Met-Arg-Thr-Met-Pro-Gly (1211.5 Da). We thus conclude that anti-inflammatory hydrolysates from tuna cooking juice by-product may be useful ingredients in food and nutraceutical applications.
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Keywords: amino acid sequence; anti-inflammation peptide; enzymatic hydrolysis; purification; tuna cooking juice

Document Type: Research Article

Affiliations: 1: Department of Nursing, National Taichung University of Science and Technology, 129 Sec. 3, Sanmin Rd., Taichung, 40401, Taiwan, Republic of China 2: School of Nutrition and Institute of Nutrition, China Medical University, No.110, Sec. 1, Chien-Kuo N. Rd, Taichung, Taiwan, Republic of China 3: Department of Food Science and Technology, Hungkuang University, No.1018, Sec. 6, Taiwan Boulevard, Shalu District, Taichung City, 43302, Taiwan, Republic of China

Publication date: November 2, 2015

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