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Water-soluble protein from walleye pollock (Gadus chalcogrammus) suppresses lipopolysaccharide-induced inflammation by attenuating TLR4–MyD88 expression in macrophages

Water-soluble protein (WSP) from fish meat is abundant in the waste effluent generated via the surimi manufacturing process. This study investigated the anti-inflammatory effects and mechanisms of fish WSP using primary macrophages (MΦ) and animal ingestion. MΦ were treated with digested-WSP (d-WSP,...

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Gardado en:
Principais autores: Masataka Ono, Satomi Watari, Mizuho Nishizawa-Higashi, Tatsuya Konishi, Yoshinori Takahashi, Hiroki Saeki, Ga-Hyun Joe
Formato: Artigo
Idioma:Inglês
Publicado: Elsevier 2023-07-01
Series:Food Chemistry: Molecular Sciences
Assuntos:
Fish water-soluble protein
Macrophage
Anti-inflammation
LPS
TLR4
MyD88
Acceso en liña:http://www.sciencedirect.com/science/article/pii/S2666566223000059
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