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Immunomodulatory activity of protein hydrolysates derived from Virgibacillus halodenitrificans SK1-3-7 proteinase
Tidarat Toopcham1, Jurriaan J Mes2, Harry J Wichers2
1School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima 30000, Thailand.
Abstract:
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-1β 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 THP-1 macrophages. CH suppressed IL-1β, IL-6, IL-8, TNF-α and COX-2, while PPH reduced LPS-induced IL-6 and TNF-α 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.
Insights
Tilapia, casein, and pea protein hydrolysates modulate immune responses in macrophages. Casein and pea protein hydrolysates exhibit anti-inflammatory effects, while tilapia hydrolysate enhances innate immunity, suggesting potential as functional food ingredients.
Area of Science:
- Immunology
- Food Science
- Biochemistry
Background:
- Protein hydrolysates are increasingly explored for their bioactive properties.
- Understanding their immunomodulatory effects is crucial for developing functional foods.
- Virgibacillus halodenitrificans SK1-3-7 proteinase is a potential enzyme for protein hydrolysis.
Purpose of the Study:
- To investigate the immunomodulatory effects of protein hydrolysates from tilapia mince, casein, and pea protein on THP-1 macrophages.
- To evaluate the potential of these hydrolysates as functional food ingredients.
Main Methods:
- Protein substrates (tilapia mince, casein, pea protein) were hydrolyzed using Virgibacillus halodenitrificans SK1-3-7 proteinase.
- The degree of hydrolysis (DH) was monitored.
- THP-1 macrophages were challenged with lipopolysaccharide (LPS) and treated with protein hydrolysates.
- Expression of inflammation-related genes (IL-1β, IL-6, IL-8, TNF-α, COX-2) was analyzed.
Main Results:
- Tilapia mince hydrolysate (TMH) enhanced innate immunity by inducing IL-1β and COX-2 expression.
- Casein hydrolysate (CH) and pea protein hydrolysate (PPH) demonstrated anti-inflammatory activity by attenuating LPS-induced pro-inflammatory gene expression.
- CH suppressed IL-1β, IL-6, IL-8, TNF-α, and COX-2, while PPH reduced IL-6 and TNF-α responses.
- CH and PPH showed greater suppression of pro-inflammatory gene expression compared to their non-hydrolyzed counterparts.
Conclusions:
- Protein hydrolysates derived from tilapia mince, casein, and pea protein, prepared using V. halodenitrificans SK1-3-7 proteinase, possess distinct immunomodulatory activities.
- TMH enhances innate immunity, while CH and PPH exhibit significant anti-inflammatory properties.
- These hydrolysates represent promising functional food ingredients for modulating immune responses.
