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KMID : 0545120200300091387
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Journal of Microbiology and Biotechnology
2020 Volume.30 No. 9 p.1387 ~ p.1394
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Antioxidant and Anti-Inflammatory Effects of NCW Peptide from Clam Worm (Marphysa sanguinea)
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Park Young-Ran
Park Chan-Il
Soh Yun-Jo
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Abstract
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ABSTRACT Clam worms (Marphysa sanguinea) are a rich source of bioactive components such as the antibacterial peptide, perinerin. In the present study, we explored the physiological activities of a novel NCWPFQGVPLGFQAPP peptide (NCW peptide), which was purified from clam worm extract through high-performance liquid chromatography. Tandem mass spectrometry (MS/MS) revealed that NCW was a new peptide with a molecular weight of 1757.86 kDa. Moreover, NCW peptide exhibited significant antioxidant effects, causing a 50% inhibition of DPPH radical at a concentration of 20 μM without causing any cytotoxicity. These were associated with the reduction of the activity of catalase (CAT), superoxide dismutase (SOD), glutathione peroxidase (GSH-Px), and malondialdehyde (MDA) in LPS-stimulated RAW264. 7 cells. Furthermore, NCW peptide exhibited anti-inflammatory effects in LPS-stimulated RAW264.7 macrophages via inhibition of the abnormal production of pro-inflammatory cytokines including nitric oxide (NO), inducible nitric oxide synthase (iNOS), and cyclooxygenase-2 (COX-2). These anti-inflammatory effects of NCW peptide were associated with the inhibition of interleukin-1β (IL-1 β) and tumor necrosis factor-α (TNF- α). These results suggest that a novel NCW peptide with antioxidant and anti-inflammatory effects could be a good therapeutic agent for inflammation-related diseases.
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KEYWORD
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Novel peptide, clam worm, antioxidant, anti-inflammation
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