Role of fish collagen hydrolysate in attenuating inflammation—An in vitro study
2021
Sivaraman, K. | Shanthi, C.
Collagen hydrolysate, an extensively used protein obtained from different sources, has various beneficial effects on human health and diseases. The benefits of collagen hydrolysate are well known and presently varied sources for the preparation of hydrolysate are being investigated. Food as a therapy to combat inflammation is presently a much‐focused field of research. The present study aims at screening the anti‐inflammatory property of collagen hydrolysate from the skin of Cypselurus melanurus, Catla catla, Indian mackerel, Clarias batrachus (Cb), and Pangasius pangasius (Pp) in activated RAW 264.7 macrophage cells. The fractions, Cb (C2) and Pp (P2) with anti‐inflammatory property obtained after two‐step chromatographic purification contained peptides in the range of 1–3 kDa molecular weight. The active fractions C2 and P2 showed a reduction in gene expression of TNF‐α to 1.6‐ and 1‐fold difference, whereas IL6 expression to 30‐ and 40‐fold difference, respectively, in comparison to LPS treatment. The suppression of inflammatory proteins (TNF‐α, IL6, NFκB, and p‐IκB) by fractions C2 and P2 confirmed the anti‐inflammatory activity. PRACTICAL APPLICATIONS: Collagen hydrolysate and its derived low molecular weight peptides are of great interest in the field of nutraceuticals and biomedical applications. The purified peptide fraction of fish skin hydrolysate displayed a promising anti‐inflammatory property. The collagen hydrolysate of Cb and Pp can be a functional food or its purified fraction used as a nutraceutical supplementation due to their anti‐inflammatory property in the cellular microenvironment.
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