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Enhanced anti-inflammatory effect of fish myofibrillar protein by introducing pectin oligosaccharide and its
Wenzhao Li1, Hiroki Saeki1, Boxue Yang2
1Laboratory of Marine Food Science and Technology, Faculty of Fisheries Sciences, Hokkaido University, Minato 3, Hakodate, Hokkaido 041-8611, Japan.
Abstract:
This study investigated the efficacy of glycation with edible uronic acid-containing oligosaccharides via the Maillard reaction to enhance the anti-inflammatory effect of fish myofibrillar protein (Mf). Lyophilized Mf was reacted with pectin oligosaccharide (PO, half of the total protein weight) at 60 °C and 35 % relative humidity for up to 12 h to produce glycated Mf (Mf-PO). After pepsin and trypsin digestion, the anti-inflammatory effect was assessed by measuring the secretions of proinflammatory cytokines in LPS-stimulated RAW 264.7 macrophages, and the anti-inflammatory effect of Mf was enhanced by PO-glycation without marked lysine loss and browning. The effects on the expressions of genes related to the LPS-stimulated signaling pathway in macrophages were also examined. PO-glycation suppressed LPS-stimulated inflammation by suppressing expression of cd14 and enhancing suppressive effect of Mf on the TLR4-MyD88-dependent inflammatory signaling pathway. Therefore, as an edible reducing sugar, PO could be an effective bioindustrial material for developing anti-inflammatory Mf.
Insights
Pectin oligosaccharide (PO) glycation enhances fish myofibrillar protein's (Mf) anti-inflammatory effects. This process, using the Maillard reaction, boosts Mf's ability to reduce inflammation without significant protein damage.
Area of Science:
- Food Science and Technology
- Biochemistry
- Immunology
Background:
- Fish myofibrillar protein (Mf) possesses bioactive properties.
- Enhancing the anti-inflammatory effects of Mf is of significant interest for functional food development.
- The Maillard reaction is a known method for modifying protein functionality.
Purpose of the Study:
- To investigate the efficacy of glycation using pectin oligosaccharide (PO) to enhance the anti-inflammatory properties of fish myofibrillar protein (Mf).
- To assess the impact of PO-glycation on Mf's interaction with inflammatory pathways in macrophages.
- To determine if PO-glycation improves Mf's anti-inflammatory potential without compromising its nutritional quality.
Main Methods:
- Fish myofibrillar protein (Mf) was glycated with pectin oligosaccharide (PO) via the Maillard reaction under controlled conditions (60°C, 35% RH, up to 12h).
- Glycated Mf (Mf-PO) was subjected to pepsin and trypsin digestion.
- The anti-inflammatory effects were evaluated in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophages by measuring pro-inflammatory cytokine secretions and gene expression related to the TLR4-MyD88 signaling pathway.
Main Results:
- PO-glycation significantly enhanced the anti-inflammatory effect of Mf without substantial lysine loss or browning.
- Mf-PO suppressed LPS-induced pro-inflammatory cytokine secretions in macrophages.
- PO-glycation suppressed the expression of cd14 and modulated the TLR4-MyD88-dependent inflammatory signaling pathway.
Conclusions:
- Pectin oligosaccharide is an effective edible reducing sugar for enhancing the anti-inflammatory properties of fish myofibrillar protein through glycation.
- PO-glycated Mf demonstrates potential as a functional ingredient for developing anti-inflammatory food products.
- This approach offers a promising bioindustrial strategy for improving the health benefits of fish proteins.
