Differential effects of oilseed protein hydrolysates in attenuating inflammation in murine macrophages

Proteins from underutilized defatted oilseed meals have been proposed as promising sources of bioactive peptides. This study was conducted to determine the anti-inflammatory activities five proteins (flaxseed, rapeseed, sunflower, sesame and soybean) hydrolysed via alcalase, pepsin (at pH 1.3 2.1), respectively, compare these against two dairy (whey, casein). The potential protein hydrolysates three different molecular weight fractions (Mw > 10 kDa, 3–10 < 3 kDa) modulate nuclear factor kappa B (NF-κB) signalling screened RAW-Blue™ reporter cells. Fractions with Mw kDa (pH 1.3)-treated were subsequently selected validate properties in RAW 264.7 macrophages. Rapeseed showed greatest potency attenuate inflammation, efficiently down-regulating expression IL-6 (−49.1%), IL-1β (−58.6%), iNOS (−41.9%) COX-2 (−58.7%) up-regulating IL-10 (+47.2%) mRNA level at 2000 μg peptides/mL. Rapeseed, casein demonstrated marked repression NF-κB pathway, through NF-κB1, p65 and/or IκBα levels. In addition, soybean reduced TLR4 CD14 associated attenuated LPS recognition. it confirmed that rapeseed capabilities bind 43.9 52.4% solution, thereby weakening inflammatory response; an effect could least partially be related presence hydrophobic amino acids. To summarize, current data demonstrate differing capacity plant interact signalling, indicating need for further research into mechanisms peptide action.