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  • Title: Peptides in pepsin-pancreatin hydrolysates from commercially available soy products that inhibit lipopolysaccharide-induced inflammation in macrophages.
    Author: Dia VP, Bringe NA, de Mejia EG.
    Journal: Food Chem; 2014; 152():423-31. PubMed ID: 24444957.
    Abstract:
    The potential of pepsin-pancreatin hydrolysates, from different foods, to inhibit inflammation using lipopolysaccharide (LPS)-induced RAW 264.7 macrophages as an in vitro model was evaluated. Eight different products were digested sequentially with pepsin and pancreatin and were evaluated for their anti-inflammatory properties. Hydrolysates from strawberry-banana soymilk (SBH), mixed berry soymilk (MXH) and vanilla soymilk (SVMH) inhibited the production of nitric oxide (27.9%, 16.4% and 28.6%, respectively), interleukin-1β (26.3%, 39.5% and 21.6%, respectively) and tumour necrosis factor-α (50.2%, 47.5% and 33.3%, respectively). In addition, SBH, MXH and SVMH inhibited the expression of pro-inflammatory enzymes: inducible nitric oxide synthase (66.7%, 65.1% and 88.0%, respectively) and cyclooxygenase-2 (62.0%, 69.9% and 40.6%, respectively). Bioactive peptides (RQRK and VIK) were generated. In conclusion, soymilk products can potentially be used to maintain health under inflammatory stress.
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