Journal
FOOD CHEMISTRY
Volume 152, Issue -, Pages 423-431Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.11.155
Keywords
Pepsin-pancreatin hydrolysates; Inflammation; Soymilk; Cyclooxygenase; Inducible nitric oxide synthase
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The potential of pepsin-pancreatin hydrolysates, from different foods, to inhibit inflammation using lipopolysaccharide (LPS)-induced RAW 264.7 macrophages as an in vitro model was evaluated. Eight different products were digested sequentially with pepsin and pancreatin and were evaluated for their antiinflammatory properties. Hydrolysates from strawberry-banana soymilk (SBH), mixed berry soymilk (MXH) and vanilla soymilk (SVMH) inhibited the production of nitric oxide (27.9%, 16.4% and 28.6%, respectively), interleukin-1 beta (26.3%, 39.5% and 21.6%, respectively) and tumour necrosis factor-alpha (50.2%, 47.5% and 333%, respectively). In addition, SBH, MXH and SVMH inhibited the expression of pro-inflammatory enzymes: inducible nitric oxide synthase (66.7%, 65.1% and 88.0%, respectively) and cyclooxygenase-2 (62.0%, 69.9% and 40.6%, respectively). Bioactive peptides (RQRK and VIK) were generated. In conclusion, soymilk products can potentially be used to maintain health under inflammatory stress. (C) 2013 Elsevier Ltd. All rights reserved.
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