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Purification of novel anti-inflammatory peptides from enzymatic hydrolysate of the edible microalgal Spirulina maxima
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Abstract Natural bioactive peptides have been known as ingredients in nutraceuticals and pharmaceuticals. In this study, the potential anti-inflammatory peptides were purified from enzymatic hydrolysate of the edible microalgae Spirulina maxima using gastrointestinal endopeptidases (trypsin, α-chymotrypsin, and pepsin). Purification of the hydrolysate resulted in two peptides with amino acid sequences of LDAVNR (P1, 686 Da) and MMLDF (P2, 655 Da). It was found that peptides P1 and P2 exhibited significant inhibition on the release and production of histamine from antigen-stimulated RBL-2H3 mast cells. Moreover, the suppressive effect of P1 and P2 on production as well as expression of interleukin-8 in histamine-stimulated EA.hy926 endothelial cells was determined. Notably, the production of intracellular reactive oxygen species from mast cells and endothelial cells was decreased in the presence of P1 or P2. Collectively, the peptides P1 and P2 from S. maxima could be used as functional ingredients with potent anti-inflammatory benefits.
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“Both P1 and P2 exhibited a suppressive effect on IL-8 expression in histamine-stimulated EA.hy926 endothelial cells, and on the production of intracellular reactive oxygen species (ROS) in the mast and endothelial cells [33].”
From Beneficial Effects of Spirulina Consumption on Brain Health (2022) · cites this paper as [33]
In the citing paper
“Two novel anti-inflammatory peptides with amino acid sequences of LDAVNR (P1, 686 Da) and MMLDF (P2, 655 Da) were purified from the enzymatic hydrolysate of Spirulina maxima.”
From Beneficial Effects of Spirulina Consumption on Brain Health (2022) · cites this paper as [33]
In the citing paper
“Both P1 and P2 exhibited a suppressive effect on IL-8 expression in histamine-stimulated EA.hy926 endothelial cells, and on the production of intracellular reactive oxygen species (ROS) in the mast and endothelial cells [33].”
From Beneficial Effects of Spirulina Consumption on Brain Health (2022) · cites this paper as [33]
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Liu, H., & Лі, Б. (2022) · Journal of Food Biochemistry · doi:10.1111/jfbc.14122 · Cited by 34
Rafique, H., Hu, X., Ren, T., Dong, R., Aadil, R. M., Zou, L., Sharif, M. K., & Li, L. (2023) · Nutrients · doi:10.3390/nu16010117 · Cited by 33
“Moreover, the results of this study included highly negative”
ResultUnveiling the rise of microalgae-based foods in the global market: Perspective views and way forward
Ang, W. S., Kee, P. E., Lan, J. C.-W., Chen, W.-H., Chang, J.-S., & Khoo, K. S. (2025) · Food Bioscience · doi:10.1016/j.fbio.2024.105390 · Cited by 32
Hassan, R., Refaie, M., EL-Shoukary, R. D., Rehan, I. F., Zigo, F., Karaffová, V., & Amer, H. (2022) · Life · doi:10.3390/life12111892 · Cited by 32
Papadaki, S., Tricha, N., Panagiotopoulou, M., & Krokida, M. K. (2024) · Marine Drugs · doi:10.3390/md22040152 · Cited by 37
Food-derived bio-functional peptides for the management of hyperuricemia and associated mechanism
Wang, Y., Ma, M., Huang, Y., Fan, S., Peng, J., Li, S., Su, X., Wang, Y., & Lu, C. (2023) · Food Science and Human Wellness · doi:10.26599/fshw.2022.9250149 · Cited by 30
Xu, B., Ye, L., Tang, Y., Zheng, J., Tian, X., Yang, Y., & Yang, Z. (2020) · Process Biochemistry · doi:10.1016/j.procbio.2020.08.011 · Cited by 30
dos Santos, R. R., Corrêa, P. S., Dantas, F. M. L., & Teixeira, C. M. L. L. (2019) · Bioresource Technology Reports · doi:10.1016/j.biteb.2019.100226 · Cited by 30
Microalgal proteins: Unveiling sustainable alternatives to address the protein challenge
Xu, Y., Tong, X., Lu, Y., Lu, Y., Wang, X., Han, J., Liu, Z., Ding, J., Diao, C., Mumby, W., et al. (2024) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2024.133747 · Cited by 30
Rodrigues, F. G., Reis, M. A., Ferreira, L., Grosso, C., Ferraz, R., Vieira, M., Vasconcelos, V. M., & Martins, R. F. (2024) · Molecules · doi:10.3390/molecules29204799 · Cited by 33
Xu, Y., Feng, Y., Yang, Y., Cheng, L., Zhou, M., Guo, Y. Y., & Ren, D. (2023) · Food & Function · doi:10.1039/d3fo00768e · Cited by 28
Food Peptides for the Nutricosmetic Industry
Dini, I., & Mancusi, A. (2023) · Antioxidants · doi:10.3390/antiox12040788 · Cited by 28
Silva, M., Geada, P., Pereira, R. N., & Teixeira, J. A. (2025) · Food Chemistry Advances · doi:10.1016/j.focha.2025.100926 · Cited by 31
“Vo et al. (2013) purified two peptides (LDAVNR and MMLDF) from an enzymatic hydrolysate of Spirulina maxima , which were able to suppress pro-inflammatory cytokine production from endothelial cells and inhibit ROS production and interleukin (IL)-8 expression, two of the main inflammatory process…”
InfluentialUdaypal, U., Goswami, R. K., & Verma, P. (2024) · Algal Research · doi:10.1016/j.algal.2024.103664 · Cited by 28
Huang, R., Zhu, Z., Wu, Q., Bekhit, A. E.-D. A., Wu, S., Chen, M., Wang, J., & Ding, Y. (2023) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2021.1975093 · Cited by 23
“For example, peptides of 3 kDa from Spirulina maxima have been found to exhibit the most superior anti-inflammatory activity than those of >10, 5–10, and 3–5 kDa (Vo, Ryu, and Kim 2013).”
BackgroundResultAn, J., Feng, Y., Zheng, J., Addy, M., Zhang, L., & Ren, D. (2020) · Journal of Food Biochemistry · doi:10.1111/jfbc.13245 · Cited by 24
Antioxidant and angiotensin-I converting enzyme inhibitory peptides from Hippocampus abdominalis
Kim, H., Je, J.-G., Ryu, B., Kang, N., Fernando, I. P. S., Jayawardena, T. U., Sanjeewa, K. K. A., Oh, J.-Y., Lee, T.-G., & Jeon, Y. (2018) · European Food Research and Technology · doi:10.1007/s00217-018-3179-0 · Cited by 23
“The protease hydrolysis is believed to increase the bioavailability of the active peptides and avoid the additional digestion in the gastrointestinal tract [20].”
Self-citationAdvantageous Preparation of Digested Proteic Extracts from Spirulina platensis Biomass
Verdasco-Martín, C. M., Echevarrieta, L., & Otero, C. (2019) · Catalysts · doi:10.3390/catal9020145 · Cited by 22
Algae-derived compounds: Bioactivity, allergenicity and technologies enhancing their values
Mirzapour‐Kouhdasht, A., García‐Vaquero, M., & Huang, J. (2024) · Bioresource Technology · doi:10.1016/j.biortech.2024.130963 · Cited by 23
Wang, Q., Zhi, T., Han, P., Li, S., Xia, J., Chen, Z., Wang, C., Wu, Y.-L., Jia, Y., & Ma, A. (2021) · Food and Agricultural Immunology · doi:10.1080/09540105.2021.1982870 · Cited by 21
“The tripeptide was composed of three hydrophobic amino acids, high hydrophobicity benefited for the peptide to cross the cellular membrane (Vo et al., 2013).”
Vo, T., Kim, Y.-S., Ngo, D., Le, P. U., Kim, S., & Kim, S. (2018) · International Journal of Biological Macromolecules · doi:10.1016/j.ijbiomac.2018.07.096 · Cited by 21
Self-citationPaterson, S., Alonso-Pintre, L., Morato-López, E., González de la Fuente, S., Gómez-Cortés, P., & Hernández-Ledesma, B. (2025) · Foods · doi:10.3390/foods14020252 · Cited by 20
“Similarly, N. oculata has been reported to generate protein hydrolyzates and peptides with angiotensin-converting enzyme (ACE)-1-inhibitory, antithrombotic, and calcium/calmodulin-dependent kinase II (CAMKII)-inhibitory activities [17,18].”
Application research and progress of microalgae as a novel protein resource in the future
Ma, S. L., Sun, S., Li, T. Z., Yan, Y. J., & Wang, Z. (2024) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2024.2431208 · Cited by 22
“Inflammation is a normal part of the immune system’s response, but it can also cause discomfort and lead to inflammatory diseases due to symptoms such as redness, swelling, fever, and pain (Romay, Ledón, and González 1998; Suttisuwan et al. 2019; Vo, Ryu, and Kim 2013).”
Influential
Metadata
- Authors
- Vo, T.-S., Ryu, B., & Kim, S.-K.
- Affiliations
- Pukyong National University (KR)
- The University of Queensland (AU)
- Corresponding author
- Kim, Se-Kwon
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2013-07
- Volume
- 5
- Issue
- 3
- Pages
- 1336-1346
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W2083421143
- Semantic Scholar
- 08ed729b45ce31cef2ca7b019a57bb5d305e4885
- Cited by
- 209
- References
- 43
- Citations by year
- 2026: 16 · 2025: 29 · 2024: 25 · 2023: 22 · 2022: 27 · 2021: 21 · 2020: 13 · 2019: 14 · 2018: 13 · 2017: 7 · 2016: 9 · 2015: 4 · 2014: 7 · 2013: 2
- FWCI
- 3.28
- Type
- journal article
- Language
- en
- Open access
- green
- doaj.org
- Licence
- Locations
- Journal of Functional Foods (publishedVersion)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Life Sciences › Immunology and Microbiology › Immunology › Mast cells and histamine
- Keywords
- anti-inflammatory peptides, Spirulina maxima, enzymatic hydrolysate, peptide purification, histamine release, mast cells, RBL-2H3 cells, interleukin-8, endothelial cells, reactive oxygen species, microalgae, nutraceuticals
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