Protein hydrolysate from canned sardine and brewing by-products improves TNF-alpha-induced inflammation in an intestinal-endothelial co-culture cell model

• Tipo: Artigo em Revista Científica Internacional
• Data: 2018

Autores

Vieira, EF (Autor) Outra; Van Camp, J (Autor) Outra; Ferreira, Isabel (Autor) FFUP; Grootaert, C (Autor) Outra

Revista

Título: European Journal of Nutrition

Vol. 57 Nº 6

Páginas: 2275-2286

ISSN: 1436-6207

Editora: Springer Nature

Indexação

ISI Web of Knowledge - 1 Citação

Scopus - 3 Citações

Outras Informações

ID Authenticus: P-00N-KHQ

DOI: 10.1007/s00394-017-1503-2

Abstract (EN): Purpose The anti-inflammatory activity of sardine protein hydrolysates (SPH) obtained by hydrolysis with proteases from brewing yeast surplus was ascertained. Methods For this purpose, a digested and desalted SPH fraction with molecular weight lower than 10 kDa was investigated using an endothelial cell line (EA.hy926) as such and in a co-culture model with an intestinal cell line (Caco-2). Effects of SPH <10 kDa on nitric oxide (NO) production, reactive oxygen species (ROS) inhibition and secretion of monocyte chemoattractant protein 1 (MCP-1), vascular endothelial growth factor (VEGF), chemokine IL-8 (IL-8) and intercellular adhesion molecule-1 (ICAM-1) were evaluated in TNF-alpha-treated and untreated cells. Results Upon TNF-alpha treatment, levels of NO, MCP-1, VEGF, IL-8, ICAM-1 and endothelial ROS were significantly increased in both mono- and co-culture models. Treatment with SPH <10 kDa (2.0 mg peptides/mL) significantly decreased all the inflammation markers when compared to TNF-alpha-treated control. This protective effect was more pronounced in the co-culture model, suggesting that SPH <10 kDa Caco-2 cells metabolites produced in the course of intestinal absorption may provide a more relevant protective effect against endothelial dysfunction. Additionally, indirect cross-talk between two cell types was established, suggesting that SPH <10 kDa may also bind to receptors on the Caco-2 cells, thereby triggering a pathway to secrete the pro-inflammatory compounds. Conclusion Overall, these in vitro screening results, in which intestinal digestion, absorption and endothelial bioactivity are simulated, show the potential of SPH to be used as a functional food with anti-inflammatory properties.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 12