Peptides in pepsin-pancreatin hydrolysates from commercially available soy products that inhibit lipopolysaccharide-induced inflammation in macrophages

Vermont P. Dia, Neal A. Bringe, Elvira G. De Mejia

Research output: Contribution to journalArticlepeer-review

Abstract

The potential of pepsin-pancreatin hydrolysates, from different foods, to inhibit inflammation using lipopolysaccharide (LPS)-induced RAW 264.7 macrophages as an in vitro model was evaluated. Eight different products were digested sequentially with pepsin and pancreatin and were evaluated for their anti-inflammatory properties. Hydrolysates from strawberry-banana soymilk (SBH), mixed berry soymilk (MXH) and vanilla soymilk (SVMH) inhibited the production of nitric oxide (27.9%, 16.4% and 28.6%, respectively), interleukin-1β (26.3%, 39.5% and 21.6%, respectively) and tumour necrosis factor-α (50.2%, 47.5% and 33.3%, respectively). In addition, SBH, MXH and SVMH inhibited the expression of pro-inflammatory enzymes: inducible nitric oxide synthase (66.7%, 65.1% and 88.0%, respectively) and cyclooxygenase-2 (62.0%, 69.9% and 40.6%, respectively). Bioactive peptides (RQRK and VIK) were generated. In conclusion, soymilk products can potentially be used to maintain health under inflammatory stress.

Original languageEnglish (US)
Pages (from-to)423-431
Number of pages9
JournalFood chemistry
Volume152
DOIs
StatePublished - Jun 1 2014

Keywords

  • Cyclooxygenase
  • Inducible nitric oxide synthase
  • Inflammation
  • Pepsin-pancreatin hydrolysates
  • Soymilk

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

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