Structural Characterization and Anti-inflammatory Activity of Chicken Breast Cartilage Polysaccharide/Peptide Hydrolysate
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Abstract:
The collagen peptides and chondroitin sulfate were isolated from chicken breast cartilage hydrolysate, and their structures and anti-inflammatory activities were investigated in this study. The yields of collagen peptide and chondroitin sulfate were 68.32% and 18.82% (dry weight basis). The amino acid analysis showed that the content of glycine in the collagen peptide was the highest (14.05 mg/g), followed by glutamate (9.09 mg/g) and proline (7.44 mg/g); The results of UV spectroscopy and circular dichroism analyses showed that the extracted samples were conformed to the typical characteristics of collagen peptide; Analysis by high performance liquid chromatography revealed that 92.38% of collagen peptides had a molecular weight smaller than 1000 u. Fourier infrared spectroscopy, agarose gel electrophoresis and disaccharide composition analysis showed that the extracted chondroitin sulfate was mainly composed of chondroitin sulfate A, with a relative purity of 91.87%. By establishing a rat model of arthritis, the effects of polysaccharide/peptide hydrolysate on the levels of inflammatory factors, TNF-α, IL-1β, PGE-2 in rats with arthritis were examined, compared with the model group (TNF-α 39.90 pg/mL, IL-1β 22.38 pg/mL, PGE-2 89.41 pg/mL), intragastric cartilage hydrolysate, collagen peptide and chondroitin sulfate could significantly reduce the levels of TNF-α, IL-1β and PGE-2 in arthritic rats (p<0.05). The results of this experiment showed that cartilage hydrolysate, collagen peptides and chondroitin sulfate can be used to inhibit the levels of inflammatory factors, TNF-α, IL-1β and PGE-2, and reduce the inflammatory response in arthritic rats.
