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Hempseed (Cannabis sativa) Peptides WVSPLAGRT and IGFLIIWV Exert Anti-inflammatory Activity in the LPS-Stimulated Human Hepatic Cell Line

Articolo
Data di Pubblicazione:
2022
Citazione:
Hempseed (Cannabis sativa) Peptides WVSPLAGRT and IGFLIIWV Exert Anti-inflammatory Activity in the LPS-Stimulated Human Hepatic Cell Line / I. Cruz-Chamorro, G. Santos-Sánchez, C. Bollati, M. Bartolomei, J. Li, A. Arnoldi, C. Lammi. - In: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. - ISSN 0021-8561. - 70:2(2022 Jan 19), pp. 577-583. [10.1021/acs.jafc.1c07520]
Abstract:
WVSPLAGRT (H2) and IGFLIIWV (H3) are two transepithelial transported intestinal peptides obtained from the hydrolysis of hempseed protein with pepsin, which exert antioxidant activity in HepG2 cells. Notably, both peptides reduce the H2O2-induced reactive oxygen species, lipid peroxidation, and nitric oxide (NO) production levels in HepG2 cells via the modulation of the nuclear factor erythroid 2-related factor 2 and the inducible nitric oxide synthase (iNOS) pathways, respectively. Due to the close link between inflammation and oxidative stress and with the objective of fostering the multifunctional behavior of bioactive peptides, in this study, the molecular characterization of the anti-inflammatory and immunomodulatory properties of H2 and H3 was carried out in HepG2 cells. In fact, both peptides were shown to modulate the production of pro (IFN-γ: -33.0 ± 6.7% H2, p = 0.011; -13.1 ± 2.0% H3, p = <0.0001; TNF: -17.6 ± 1.7% H2, p = 0.0004; -20.3 ± 1.7% H3, p = <0.0001; and IL-6: -15.1 ± 6.5% H3, p = 0.010)- and anti (IL-10: +9.6 ± 3.1% H2, p = 0.010; +26.0 ± 2.3% H3, p = < 0.0001)-inflammatory cytokines and NO (-9.0 ± 0.7% H2, p = <0.0001; -7.2 ± 1.8% H3, p = <0.0001) through regulation of the NF-κB and iNOS pathways, respectively, in HepG2 cells stimulated by lipopolysaccharides.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
NF-κB; food peptides; hempseed; inflammation; oxidative stress
Elenco autori:
I. Cruz-Chamorro, G. Santos-Sánchez, C. Bollati, M. Bartolomei, J. Li, A. Arnoldi, C. Lammi
Autori di Ateneo:
LAMMI CARMEN ( autore )
Link alla scheda completa:
https://air.unimi.it/handle/2434/896366
Link al Full Text:
https://air.unimi.it/retrieve/handle/2434/896366/1950074/Manuscript_OA%20di%20ateneo.pdf
https://air.unimi.it/retrieve/handle/2434/896366/1951747/acs.jafc.1c07520.pdf
https://air.unimi.it/retrieve/handle/2434/896366/2011444/acs.jafc.1c07520.pdf
Progetto:
SUPER-HEMP: Sustainable Process for Enhanced Recovery of Hempseed Oil
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Settore CHIM/10 - Chimica degli Alimenti
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