Production Inhibition of Inflammatory Factors NO, TNF-α and IL-1β by Apricot Kernel Protein Hydrolysate

Apricot kernel protein was hydrolyzed by alkaline protease,neutral protease,papain,pepsin and trypsin,respectively. The effects of apricot protein enzymatic hydrolysate on production of inflammatory factors such as NO,TNF-α and IL-1β produced by macrophage cell were investigated by Griess assay and ELISA. The results showed that the papain hydrolysate could inhibit the production of NO,TNF-α and IL-1β,the inhibition rates were 62%,11%,21%,while the other four enzyme hydrolysates did not show significant anti-inflammatory effects. Apricot kernel protein enzymatic hydrolysates was separated by ultrafiltration into four fractions based on molecular weight,5~10,3~5,1~3 kDa and below 1 kDa,and investigated their anti-inflammatory effects. The results showed that the inhibitory rates of the lower molecular weight fractions(below 1 kDa)on NO,TNF-α and IL-1β were 81%,59%,46%,respectively. Results of amino acid composition and content of different peptides assay indicated that the fraction of lower than 1 kDa with stronger anti-inflammatory activity were not only rich in hydrophilic amino acids,but also had abundant hydrophobic amino acids. At the same time,the anti-inflammatory amino acids content in the fraction were also higher,such as glutamic acid,aspartic acid and arginine. These results indicated that anti-inflammatory bioactive peptides could be released from apricot kernel protein through hydrolyzing by papain,which were might be peptides with below 1 kDa molecular weight and an amphiphilic structure.