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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

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European Journal of Nutrition Aims and scope Submit manuscript

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-α-treated and untreated cells.

Results

Upon TNF-α 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-α-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.

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Abbreviations

SPH:

Sardine protein hydrolysate

GI:

Gastrointestinal

TNF-α:

Tumor necrosis factor-α

NO:

Nitric oxide

ROS:

Reactive oxygen species

ICAM-1:

Intercellular adhesion molecule-1

IL-8:

Interleukin-8

MCP-1:

Monocyte chemoattractant protein 1

VEGF:

Vascular endothelial growth factor

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Acknowledgements

This work received financial support from project UID/QUI/50006/2013—POCI/01/0145/FEDER/007265 with financial support from FCT/MEC through national funds and co-financed by FEDER, under the Partnership Agreement PT2020 and from BOF (Special Research Fund of Ghent University) for their financial support (Project 01B04212). One of the authors (Elsa F. Vieira) wishes to thank the Fundação para a Ciência e a Tecnologia, Portugal, the Grant SFRH/BD/81845/2011.

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Authors and Affiliations

  1. LAQV/REQUIMTE, Departamento de Ciências Químicas, Laboratório de Bromatologia e Hidrologia, Faculdade de Farmácia, Universidade do Porto, Rua de Jorge Viterbo Ferreira 228, 4050-313, Porto, Portugal

    Elsa F. Vieira & Isabel M. P. L. V. O. Ferreira

  2. Department of Food Safety and Food Quality, Ghent University, Coupure Links 653, 9000, Ghent, Belgium

    John Van Camp & Charlotte Grootaert

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  1. Elsa F. Vieira
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  2. John Van Camp
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  3. Isabel M. P. L. V. O. Ferreira
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Correspondence to John Van Camp.

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Vieira, E.F., Van Camp, J., Ferreira, I.M.P.L.V.O. et al. Protein hydrolysate from canned sardine and brewing by-products improves TNF-α-induced inflammation in an intestinal–endothelial co-culture cell model. Eur J Nutr 57, 2275–2286 (2018). https://doi.org/10.1007/s00394-017-1503-2

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  • DOI: https://doi.org/10.1007/s00394-017-1503-2

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