Dai, Chen, et al. “Chemical and Biological Characteristics of Hydrolysate of Crucian Carp Swim Bladder: Focus on Preventing Ulcerative Colitis.” Journal of Functional Foods, Elsevier BV, Dec. 2020, p. 104256. Crossref, doi:10.1016/j.jff.2020.104256.

Abstract

The incidence of ulcerative colitis (UC) is increasing worldwide. Currently, no curative treatment is available. Finding a food-based method for prevention of UC would be significant. In this study, the hydrolysate of crucian carp swim bladder (HCSB) was prepared using a simulated gastrointestinal digestion. 178 peptides in HCSB were identified by nano liquid chromatography coupled with hybrid linear ion trap Orbitrap mass spectrometry. In a model of hydrogen peroxide-induced oxidative stress in an intestinal epithelial cell line (IEC-6), HCSB protects IEC-6 cells by increasing antioxidant enzyme activity and reducing the intracellular ROS content. HCSB also represses lipopolysaccharide-induced inflammation of IEC-6 cells. In vivo studies showed that prophylactic administration of HCSB reduces the severity of dextran sodium sulfate-induced UC in mice by reducing myeloperoxidase activity, production of proinflammatory cytokines, and by inhibiting activation of the NF-κB pathway. These results indicate that HCSB has the potential to prevent ulcerative colitis.