Characterization and identification of novel anti-inflammatory peptides from Baijiao sea bass (Lateolabrax maculatus)

Jiali Chen, Weibin Bai, Dongbao Cai, Zhiling Yu*, Baojun Xu*

*Corresponding author for this work

Research output: Contribution to journalJournal articlepeer-review

13 Citations (Scopus)


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.
Original languageEnglish
Article number111521
JournalLWT - Food Science and Technology
Publication statusPublished - Jul 2021

Scopus Subject Areas

  • Food Science

User-Defined Keywords

  • Anti-inflammatory peptide
  • Bioactive constituents
  • Nanoparticles
  • Sea bass
  • Size-exclusion chromatography


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