TY - JOUR
T1 - Characterization and identification of novel anti-inflammatory peptides from Baijiao sea bass (Lateolabrax maculatus)
AU - Chen, Jiali
AU - Bai, Weibin
AU - Cai, Dongbao
AU - Yu, Zhiling
AU - Xu, Baojun
N1 - Funding Information:
This work was supported by grants 2021A1515010658 and 2020A1515010579 from Guangdong Natural Science Foundation ; 2019B020210003 from Guangdong Key Area Research and Development Program ; and one research grant from Zhuhai Higher Education Construction Project (Zhuhai Key Laboratory of Agricultural Product Quality and Food Safety) .
Publisher Copyright:
© 2021 Elsevier Ltd. All rights reserved.
PY - 2021/7
Y1 - 2021/7
N2 - Sea bass (Lateolabrax maculatus) is one of economically
important cultured fish species in China. Our previous study indicated
that sea bass possessed anti-inflammation effects. However, the
potential active components of sea bass remain unclear. The objective of
the current study is to characterize the active components from sea
bass. Ultrafiltration and size-exclusion chromatography were applied for
activity-guided isolation. Bioactive fractions were further
characterized upon TEM, FTIR, hydrodynamic diameter, ζ-potential, and
LC-QE–HF–MS. Results indicated that fraction F1 (<10 kDa) possessed
the strongest anti-inflammatory activity. Further characterization
revealed that fraction F1 were uniform nanoparticles with negative
charge and stability. Moreover, DAPAPPSQLEHIRAA and AADGPMKGILGY were
the identified peptides in fraction F1 with the strongest
anti-inflammatory capacity. It has potential to be developed as
nutraceutical products. The present findings provided the chemical basis
for the identification of active constituents in sea bass in managing
inflammation-associated conditions.
AB - Sea bass (Lateolabrax maculatus) is one of economically
important cultured fish species in China. Our previous study indicated
that sea bass possessed anti-inflammation effects. However, the
potential active components of sea bass remain unclear. The objective of
the current study is to characterize the active components from sea
bass. Ultrafiltration and size-exclusion chromatography were applied for
activity-guided isolation. Bioactive fractions were further
characterized upon TEM, FTIR, hydrodynamic diameter, ζ-potential, and
LC-QE–HF–MS. Results indicated that fraction F1 (<10 kDa) possessed
the strongest anti-inflammatory activity. Further characterization
revealed that fraction F1 were uniform nanoparticles with negative
charge and stability. Moreover, DAPAPPSQLEHIRAA and AADGPMKGILGY were
the identified peptides in fraction F1 with the strongest
anti-inflammatory capacity. It has potential to be developed as
nutraceutical products. The present findings provided the chemical basis
for the identification of active constituents in sea bass in managing
inflammation-associated conditions.
KW - Anti-inflammatory peptide
KW - Bioactive constituents
KW - Nanoparticles
KW - Sea bass
KW - Size-exclusion chromatography
UR - http://www.scopus.com/inward/record.url?scp=85105690628&partnerID=8YFLogxK
U2 - 10.1016/j.lwt.2021.111521
DO - 10.1016/j.lwt.2021.111521
M3 - Journal article
AN - SCOPUS:85105690628
SN - 0023-6438
VL - 147
JO - LWT - Food Science and Technology
JF - LWT - Food Science and Technology
M1 - 111521
ER -
