Purification and identification of anti-allergic peptide from Atlantic Salmon (Salmo salar) byproduct enzymatic hydrolysates

• Published in: Journal of Functional Foods
• Main Authors: Kexin Wang, Pramod Narayana Siddanakoppalu, Ishfaq Ahmed, Tushar Ramesh Pavase, Hong Lin, Zhenxing Li
• Format: Article in Journal/Newspaper
• Language: English
• Published: Elsevier 2020
• Subjects: Salmon processing byproduct; Enzymatic hydrolysates; Bioactive peptides; Anti-allergic activity; High-value-use; Nutrition. Foods and food supply; TX341-641; Atlantic salmon; Salmo salar
• Online Access: https://doi.org/10.1016/j.jff.2020.104084; https://doaj.org/article/044fa3ab33794ec5b399fa53a86191d0

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.