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Protein hydrolysate from canned sardine and brewing by-products improves TNF-α-induced inflammation in an intestinal-endothelial co-culture cell model

(2018) EUROPEAN JOURNAL OF NUTRITION. 57(6). p.2275-2286
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Abstract
Purpose: The anti-inflammatory activity of sardine protein hydrolysates (SPH) obtained by hydrolysis with proteases from brewing yeast surplus was ascertained. Methods: For this purpose, a digested and desalted SPH fraction with molecular weight lower than 10 kDa was investigated using an endothelial cell line (EA.hy926) as such and in a co-culture model with an intestinal cell line (Caco-2). Effects of SPH <10 kDa on nitric oxide (NO) production, reactive oxygen species (ROS) inhibition and secretion of monocyte chemoattractant protein 1 (MCP-1), vascular endothelial growth factor (VEGF), chemokine IL-8 (IL-8) and intercellular adhesion molecule-1 (ICAM-1) were evaluated in TNF-alpha-treated and untreated cells. Results: Upon TNF-alpha treatment, levels of NO, MCP-1, VEGF, IL-8, ICAM-1 and endothelial ROS were significantly increased in both mono- and co-culture models. Treatment with SPH <10 kDa (2.0 mg peptides/mL) significantly decreased all the inflammation markers when compared to TNF-alpha-treated control. This protective effect was more pronounced in the co-culture model, suggesting that SPH <10 kDa Caco-2 cells metabolites produced in the course of intestinal absorption may provide a more relevant protective effect against endothelial dysfunction. Additionally, indirect cross-talk between two cell types was established, suggesting that SPH <10 kDa may also bind to receptors on the Caco-2 cells, thereby triggering a pathway to secrete the pro-inflammatory compounds. Conclusion: Overall, these in vitro screening results, in which intestinal digestion, absorption and endothelial bioactivity are simulated, show the potential of SPH to be used as a functional food with anti-inflammatory properties.
Keywords
Sardine protein hydrolysate, Brewer's spent yeast, Anti-inflammatory activity, Co-culture model, TNF-alpha, PERFORMANCE LIQUID-CHROMATOGRAPHY, OXIDE INHIBITORY PEPTIDE, NF-KAPPA-B, IN-VITRO, ANTIINFLAMMATORY ACTION, MYTILUS-EDULIS, PURIFICATION, FISH, ANTIOXIDANT, FRACTION

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MLA
Vieira, Elsa F, John Van Camp, Isabel MPLVO Ferreira, et al. “Protein Hydrolysate from Canned Sardine and Brewing By-products Improves TNF-α-induced Inflammation in an Intestinal-endothelial Co-culture Cell Model.” EUROPEAN JOURNAL OF NUTRITION 57.6 (2018): 2275–2286. Print.
APA
Vieira, E. F., Van Camp, J., Ferreira, I. M., & Grootaert, C. (2018). Protein hydrolysate from canned sardine and brewing by-products improves TNF-α-induced inflammation in an intestinal-endothelial co-culture cell model. EUROPEAN JOURNAL OF NUTRITION, 57(6), 2275–2286.
Chicago author-date
Vieira, Elsa F, John Van Camp, Isabel MPLVO Ferreira, and Charlotte Grootaert. 2018. “Protein Hydrolysate from Canned Sardine and Brewing By-products Improves TNF-α-induced Inflammation in an Intestinal-endothelial Co-culture Cell Model.” European Journal of Nutrition 57 (6): 2275–2286.
Chicago author-date (all authors)
Vieira, Elsa F, John Van Camp, Isabel MPLVO Ferreira, and Charlotte Grootaert. 2018. “Protein Hydrolysate from Canned Sardine and Brewing By-products Improves TNF-α-induced Inflammation in an Intestinal-endothelial Co-culture Cell Model.” European Journal of Nutrition 57 (6): 2275–2286.
Vancouver
1.
Vieira EF, Van Camp J, Ferreira IM, Grootaert C. Protein hydrolysate from canned sardine and brewing by-products improves TNF-α-induced inflammation in an intestinal-endothelial co-culture cell model. EUROPEAN JOURNAL OF NUTRITION. 2018;57(6):2275–86.
IEEE
[1]
E. F. Vieira, J. Van Camp, I. M. Ferreira, and C. Grootaert, “Protein hydrolysate from canned sardine and brewing by-products improves TNF-α-induced inflammation in an intestinal-endothelial co-culture cell model,” EUROPEAN JOURNAL OF NUTRITION, vol. 57, no. 6, pp. 2275–2286, 2018.
@article{8527305,
  abstract     = {Purpose: The anti-inflammatory activity of sardine protein hydrolysates (SPH) obtained by hydrolysis with proteases from brewing yeast surplus was ascertained. 
Methods: For this purpose, a digested and desalted SPH fraction with molecular weight lower than 10 kDa was investigated using an endothelial cell line (EA.hy926) as such and in a co-culture model with an intestinal cell line (Caco-2). Effects of SPH <10 kDa on nitric oxide (NO) production, reactive oxygen species (ROS) inhibition and secretion of monocyte chemoattractant protein 1 (MCP-1), vascular endothelial growth factor (VEGF), chemokine IL-8 (IL-8) and intercellular adhesion molecule-1 (ICAM-1) were evaluated in TNF-alpha-treated and untreated cells. 
Results: Upon TNF-alpha treatment, levels of NO, MCP-1, VEGF, IL-8, ICAM-1 and endothelial ROS were significantly increased in both mono- and co-culture models. Treatment with SPH <10 kDa (2.0 mg peptides/mL) significantly decreased all the inflammation markers when compared to TNF-alpha-treated control. This protective effect was more pronounced in the co-culture model, suggesting that SPH <10 kDa Caco-2 cells metabolites produced in the course of intestinal absorption may provide a more relevant protective effect against endothelial dysfunction. Additionally, indirect cross-talk between two cell types was established, suggesting that SPH <10 kDa may also bind to receptors on the Caco-2 cells, thereby triggering a pathway to secrete the pro-inflammatory compounds. 
Conclusion: Overall, these in vitro screening results, in which intestinal digestion, absorption and endothelial bioactivity are simulated, show the potential of SPH to be used as a functional food with anti-inflammatory properties.},
  author       = {Vieira, Elsa F and Van Camp, John and Ferreira, Isabel MPLVO and Grootaert, Charlotte},
  isbn         = {1436-6207},
  journal      = {EUROPEAN JOURNAL OF NUTRITION},
  keywords     = {Sardine protein hydrolysate,Brewer's spent yeast,Anti-inflammatory activity,Co-culture model,TNF-alpha,PERFORMANCE LIQUID-CHROMATOGRAPHY,OXIDE INHIBITORY PEPTIDE,NF-KAPPA-B,IN-VITRO,ANTIINFLAMMATORY ACTION,MYTILUS-EDULIS,PURIFICATION,FISH,ANTIOXIDANT,FRACTION},
  language     = {eng},
  number       = {6},
  pages        = {2275--2286},
  title        = {Protein hydrolysate from canned sardine and brewing by-products improves TNF-α-induced inflammation in an intestinal-endothelial co-culture cell model},
  url          = {http://dx.doi.org/10.1007/s00394-017-1503-2},
  volume       = {57},
  year         = {2018},
}

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