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Identification and Characterization of Novel Anti-inflammatory and Hepatoprotective Properties of Dual-Function
Huiping Xiao1, Xia Tang1, Mengran Li1
1School of Food and Biological Engineering, MOE Engineering Research Center of Bio-process, Key Laboratory for Animal Food Green Manufacturing and Resource Mining of Anhui Province, Hefei University of Technology, Hefei 230601, China.
Abstract:
The development of bioactive peptides derived from food is crucial for alleviating nonalcoholic fatty liver disease. As a traditional meat product, Jinhua ham is rich in various bioactive peptides and has anti-inflammatory and liver-protective effects. This study aims to isolate novel dual-function peptides with anti-inflammatory and hepatoprotective properties from Jinhua ham hydrolysates. Potential target peptides were identified through mass spectrometry and computational virtual screening, followed by molecular docking and molecular dynamics simulations. In vitro, 1 mg/mL of NWRPPQPIK (NW-9) reduced AST, ALT, IL-1β, IL-6, and TNF-α levels by 51.66%, 54.08%, 24.66%, 33.71%, and 15.79%, respectively. In vivo, NW-9 also demonstrated therapeutic effects. This is because NW-9 can alleviate liver inflammatory damage caused by the cGAS-STING pathway. These findings provide a theoretical basis for the development of Jinhua ham-derived dual-function peptides with anti-inflammatory and hepatoprotective properties in the functional food industry, further expanding the high-value utilization of food-derived bioactive peptides.
