Purification and identification of anti-allergic peptide from Atlantic Salmon (Salmo salar) byproduct enzymatic hydrolysates
Wang, Kexin | Siddanakoppalu, Pramod Narayana | Ahmed, Ishfaq | Pavase, Tushar Ramesh | Lin, Hong | Li, Zhenxing
Nature-derived anti-allergic peptides are considered one of the promising therapeutic approaches in alleviating food allergy. The present focus aims to open up a new high-value and full-use way for processing industrial fish wastes while expecting to obtain anti-allergic peptides. In this research, the anti-allergic peptide from Atlantic Salmon (Salmo salar) byproduct hydrolysate by pepsin hydrolysis, was purified and identified using consecutive chromatographic techniques such as Sephadex G-15 gel permeation chromatography, high performance liquid chromatography and LC/MS/MS. Among the fractions (C1-C6) obtained from RP-HPLC, C6 exerted the strongest anti-allergic activity (89.40%) significantly at 1 mg/mL (P＜0.05). Afterwards, the novel peptide with eleven aminoacids identified as TPEVHIAVDKF was proved to exert anti-allergic activity after synthesis by inhibiting the release of β-hexosaminidase in IgE-mediated RBL-2H3 cell degranulation at IC₅₀ value: 1.39 mg/mL. Thus, Atlantic salmon byproduct can be a potential source of novel ingredients in food and pharmaceuticals for food allergy management.
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