Purification and identification of anti-allergic peptide from Atlantic Salmon (Salmo salar) byproduct enzymatic hydrolysates
Nature-derived anti-allergic peptides are considered one of the promising therapeutic approaches in alleviating food allergy. The present focus aims to open up a new high-value and full-use way for processing industrial fish wastes while expecting to obtain anti-allergic peptides. In this research,...
| Published in: | Journal of Functional Foods |
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| Main Authors: | , , , , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Elsevier
2020
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| Subjects: | |
| Online Access: | https://doi.org/10.1016/j.jff.2020.104084 https://doaj.org/article/044fa3ab33794ec5b399fa53a86191d0 |
| Summary: | Nature-derived anti-allergic peptides are considered one of the promising therapeutic approaches in alleviating food allergy. The present focus aims to open up a new high-value and full-use way for processing industrial fish wastes while expecting to obtain anti-allergic peptides. In this research, the anti-allergic peptide from Atlantic Salmon (Salmo salar) byproduct hydrolysate by pepsin hydrolysis, was purified and identified using consecutive chromatographic techniques such as Sephadex G-15 gel permeation chromatography, high performance liquid chromatography and LC/MS/MS. Among the fractions (C1-C6) obtained from RP-HPLC, C6 exerted the strongest anti-allergic activity (89.40%) significantly at 1 mg/mL (P＜0.05). Afterwards, the novel peptide with eleven amino acids identified as TPEVHIAVDKF was proved to exert anti-allergic activity after synthesis by inhibiting the release of β-hexosaminidase in IgE-mediated RBL-2H3 cell degranulation at IC50 value: 1.39 mg/mL. Thus, Atlantic salmon byproduct can be a potential source of novel ingredients in food and pharmaceuticals for food allergy management. |
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