The Purification and Identification of Immunoregulatory Peptides from Oyster () Enzymatic Hydrolysate

Overview

Journal RSC Adv

Publisher Royal Society of Chemistry

Specialty Chemistry

Date 2022 May 9

PMID 35529727

Authors

Wan Li

Cheng Xu

Chaohua Zhang

Wenhong Cao

Xiaoming Qin

Jialong Gao

Huina Zheng

Affiliations

Soon will be listed here.

Abstract

Oysters, favored as a delicious seafood by people worldwide, contain various nutritional components, especially proteins. In this work, the immunoregulatory peptides were isolated and purified from oyster enzymatic hydrolysate by utilizing anion exchange chromatography and RP-HPLC, and were identified LC-MS/MS. A proliferation assay, a phagocytosis assay, and TNF-α production, NO production and IL-6 production assays were used to examine the immunoregulatory effects of the two identified peptides. The results indicate that the peptides, DNSIAMESMK (P1) and LLQLGSGR (P2), increased the proliferation rate of macrophages, TNF-α and NO production, IL-6 production, and the phagocytosis ability, but to different degrees; P2, with more hydrophobic amino acids, was more potent than P1. This suggested that these peptides might be potential candidates for developing immunoregulatory functional foods and nutraceuticals.

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