Isolation of a novel bioactive protein from an edible mushroom Pleurotus eryngii and its anti-inflammatory potential

Food & Function
Biao YuanHang Xiao

Abstract

Edible mushrooms are rich sources of bioactive components. In this study, a bioactive protein, PEP, was isolated from an edible mushroom, Pleurotus eryngii, through (NH4)2SO4 precipitation and ion-exchange chromatography. Proteomic analysis by matrix assisted laser desorption ionization-time of flight mass spectrometry showed that PEP was a novel protein with a molecular weight of 40 kDa. PEP exhibited anti-inflammatory effects in LPS-stimulated RAW 264.7 macrophages by inhibiting the overproduction of pro-inflammatory mediators including nitric oxide (NO), cytokine IL-1β and IL-6. It was further demonstrated that these anti-inflammatory effects of PEP were associated with the inhibition of inducible nitric oxide synthase (iNOS) expression, and the deactivation of nuclear factor-kappaB (NF-κB) and mitogen-activated protein kinase (MAPK) pathways. Our results demonstrated that PEP might be a good candidate for anti-inflammation in the gastrointestinal tract, especially in the colon.

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Citations

Jun 14, 2018·Current Protein & Peptide Science·Rong ZhouFang Liu
Oct 9, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Ying BaiHang Qi
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Jan 8, 2019·Journal of Agricultural and Food Chemistry·Dong-Rui ZhaoMou-Ming Zhao
Sep 24, 2021·Critical Reviews in Food Science and Nutrition·Rui HuangYu Ding

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