Altmann Karina, Wutkowski Adam, Klempt Martin, Clawin-Rädecker Ingrid, Meisel Hans, Lorenzen Peter Chr
Department of Safety and Quality of Milk and Fish Products, Max Rubner-Institut Kiel, 24103 Kiel, Germany.
J Sci Food Agric. 2016 Feb;96(3):868-77. doi: 10.1002/jsfa.7159. Epub 2015 Apr 23.
The aim of the present study was to generate and identify potential anti-inflammatory peptides from bovine β-casein with enzyme preparations from cod and hog. Furthermore, the potential of cod trypsin, derived from fishery by-products, to produce these bioactive peptides for replacement of non-food-grade tosyl phenylalanyl chloromethyl ketone (TPCK)-treated porcine trypsin enzyme preparation was evaluated.
Potential anti-inflammatory peptides were obtained by hydrolysis of β-casein with the tryptic enzyme preparations cod trypsin, porcine trypsin (TPCK-treated) and a porcine trypsin and chymotrypsin preparation (PTN 6.0 S). Proteolysates generated with enzyme preparations containing mainly chymotryptic activity (Cryotin, Cryotin F) did not exhibit any effect.
The more chymotryptic enzyme activity is present, the lower is the potential anti-inflammatory activity of the hydrolysates in HEK(nfκb-RE) cells. Comparable peptides were produced by application of porcine trypsin (TPCK) and cod trypsin. Therefore, the enzyme preparation cod trypsin can replace the non-food-grade porcine enzyme preparation trypsin (TPCK) for the generation of potential anti-inflammatory peptides from β-casein.
本研究的目的是利用鳕鱼和猪的酶制剂从牛β-酪蛋白中生成并鉴定潜在的抗炎肽。此外，还评估了源自渔业副产品的鳕鱼胰蛋白酶生产这些生物活性肽以替代非食品级甲苯磺酰苯丙氨酰氯甲基酮（TPCK）处理的猪胰蛋白酶制剂的潜力。
通过用胰蛋白酶制剂鳕鱼胰蛋白酶、猪胰蛋白酶（TPCK处理）以及猪胰蛋白酶和糜蛋白酶制剂（PTN 6.0 S）水解β-酪蛋白获得了潜在的抗炎肽。用主要含有糜蛋白酶活性的酶制剂（Cryotin、Cryotin F）产生的蛋白水解物没有表现出任何效果。
在HEK（nfκb-RE）细胞中，糜蛋白酶活性越高，水解产物的潜在抗炎活性越低。应用猪胰蛋白酶（TPCK）和鳕鱼胰蛋白酶产生了类似的肽。因此，酶制剂鳕鱼胰蛋白酶可以替代非食品级猪酶制剂胰蛋白酶（TPCK），用于从β-酪蛋白中生成潜在的抗炎肽。
