title: Anti-inflammatory effects of enzymatic hydrolysates of velvet antler in RAW 264.7 cells in vitro and zebrafish model.
abstract: Enzymatic hydrolysis has been successfully used for the extraction of numerous biologically active components from a wide variety of natural sources. In the present study, velvet antler was subjected to the extraction process using Alcalase protease. We analyzed bioactive components, such as uronic acid, sulfated-glycosaminoglycans (sulfated-GAGs), and sialic acid, present in the velvet antler Alcalase hydrolysate (VAAH) and assessed their anti-inflammatory effects in zebrafish as well as in vitro using cell lines. VAAH mainly contained uronic acid (78.22 mg/g) and sulfated-GAGs (50.47 mg/g), while the amount of sialic acid was negligible (5.55 mg/g). VAAH inhibited the production of nitric oxide (NO) by lipopolysaccharide (LPS)-induced cells in a dose-dependent manner and the inhibitory effect of VAAH on NO production was higher than that of hot water extracts. VAAH treatment also reduced the expression of inflammatory mediators such as nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2). Furthermore, we evaluated anti-inflammatory effects of VAAH using LPS-stimulated zebrafish. Treatment with LPS significantly increased cell death, NO, and reactive oxygen species (ROS) levels in zebrafish. Notably, VAAH significantly inhibited the extent of LPS-stimulated cell death and generation of NO and ROS in zebrafish. These results suggest that VAAH alleviated inflammation and cell death by inhibiting the generation of ROS induced by LPS treatment. Thus, VAAH could be used as a potential natural remedy with a strong anti-inflammatory effect. Taken together, we believe that based on our present results, enzymatic hydrolysis of velvet antler may be an effective process to make antler products acceptable as elements of health foods and nutraceutical components with increased biological activity.
authors.affiliation: Division of Food Bioscience and Korea Nokyong Research Center, Konkuk University, Chungju, 380-701, Korea.
authors.forename: Seung-Hong
authors.initials: SH
authors.lastname: Lee
authors.affiliation: Department of Marine Life Science, Jeju National University, Jeju 690-756, Korea.
authors.forename: Hye-Won
authors.initials: HW
authors.lastname: Yang
authors.affiliation: Division of Food Bioscience and Korea Nokyong Research Center, Konkuk University, Chungju, 380-701, Korea.
authors.forename: Yuling
authors.initials: Y
authors.lastname: Ding
authors.affiliation: Jilin Sino-Rok Institue of Animal Science, Changchun 130-600, China.
authors.forename: Yanmei
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Department of Marine Life Science, Jeju National University, Jeju 690-756, Korea.
authors.forename: You-Jin
authors.initials: YJ
authors.lastname: Jeon
authors.affiliation: Division of Food Bioscience and Korea Nokyong Research Center, Konkuk University, Chungju, 380-701, Korea.
authors.forename: Sang-Ho
authors.initials: SH
authors.lastname: Moon
authors.affiliation: Division of Food Bioscience and Korea Nokyong Research Center, Konkuk University, Chungju, 380-701, Korea.
authors.forename: Byong-Tae
authors.initials: BT
authors.lastname: Jeon
authors.affiliation: Division of Food Bioscience and Korea Nokyong Research Center, Konkuk University, Chungju, 380-701, Korea.
authors.forename: Si-Heung
authors.initials: SH
authors.lastname: Sung
keywords: anti-inflammatory effect; bioactive components; enzymatic hydrolysis; velvet antler