In Vitro Anti-Inflammatory Activity of Three Peptides Derived from the Byproduct of Rice Processing

• Published in: Plant foods for human nutrition (Dordrecht) Vol. 77; no. 2; pp. 172 - 180
• Main Authors: Qu, Tingmin, He, Shuwen, Ni, Ce, Wu, Ying, Xu, Zhou, Chen, Mao-Long, Li, Honghui, Cheng, Yunhui, Wen, Li
• Format: Journal Article
• Language: English
• Published: New York Springer US 01.06.2022; Springer Nature B.V
• Subjects: anti-inflammatory activity; Anti-inflammatory agents; Bioinformatics; Byproducts; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; computer simulation; Cytokines; Ecology; Food Science; Fractionation; human nutrition; hydrolysis; IL-1β; Immunology; Inflammation; Interleukin 6; Lipopolysaccharides; Liquid chromatography; Macrophages; Mass spectrometry; Mass spectroscopy; necrosis; neoplasms; Nitric oxide; Nutrition; Original Paper; Peptides; Plant Physiology; porous media; prediction; Proteins; Rice; rice protein; tandem mass spectrometry; Trypsin; Tumor necrosis factor-α; Lipopolysaccharide; Anti-inflammatory activity; Broken rice; Peptides; RAW264.7 macrophage cells; NetMHCIIpan-4.0

Inflammation is a contributing factor to the initiation and progression of many diseases, and some food-derived biofunctional peptides show high anti-inflammatory activity. In our previous study, we demonstrated that peptides derived from trypsin hydrolysis of rice protein show good immunological ac...