Isolation of a novel bioactive protein from an edible mushroom Pleurotus eryngii and its anti-inflammatory potential
2017
Yuan, Biao | Zhao, Liyan | Rakariyatham, Kanyasiri | Han, Yanhui | Gao, Zili | Muinde Kimatu, Benard | Hu, Qiuhui | Xiao, Hang
Edible mushrooms are rich sources of bioactive components. In this study, a bioactive protein, PEP, was isolated from an edible mushroom, Pleurotus eryngii, through (NH₄)₂SO₄ precipitation and ion-exchange chromatography. Proteomic analysis by matrix assisted laser desorption ionization-time of flight mass spectrometry showed that PEP was a novel protein with a molecular weight of 40 kDa. PEP exhibited anti-inflammatory effects in LPS-stimulated RAW 264.7 macrophages by inhibiting the overproduction of pro-inflammatory mediators including nitric oxide (NO), cytokine IL-1β and IL-6. It was further demonstrated that these anti-inflammatory effects of PEP were associated with the inhibition of inducible nitric oxide synthase (iNOS) expression, and the deactivation of nuclear factor-kappaB (NF-κB) and mitogen-activated protein kinase (MAPK) pathways. Our results demonstrated that PEP might be a good candidate for anti-inflammation in the gastrointestinal tract, especially in the colon.
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