Low-level Cu-fortification of bovine lactoferrin: Focus on its effect on in vitro anti-inflammatory activity in LPS-stimulated macrophages
Bovine lactoferrin (LF) per 1 g was reacted with 0.16, 0.32, and 0.64 mg CuCl2 to reach 10%, 20%, and 40% copper-saturation, respectively, aiming to assess their anti-inflammatory activities to lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. The macrophages treated with CuCl2 at 0.051 μg/m...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2023-01-01
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| Series: | Current Research in Food Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2665927123000886 |
| _version_ | 1827919283263373312 |
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| author | Qiang Zhang Hui-Juan Zhao Liu-Yan Huang Chun-Li Song Hua-Qiang Li Xin-Huai Zhao |
| author_facet | Qiang Zhang Hui-Juan Zhao Liu-Yan Huang Chun-Li Song Hua-Qiang Li Xin-Huai Zhao |
| author_sort | Qiang Zhang |
| collection | DOAJ |
| description | Bovine lactoferrin (LF) per 1 g was reacted with 0.16, 0.32, and 0.64 mg CuCl2 to reach 10%, 20%, and 40% copper-saturation, respectively, aiming to assess their anti-inflammatory activities to lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. The macrophages treated with CuCl2 at 0.051 μg/mL dose did not have obvious change in cell viability, lactate dehydrogenase (LDH) release, and intracellular reactive oxygen species (ROS) production. However, LF and Cu-fortified LF products (10−80 μg/mL doses) mostly showed inhibitory effects on the stimulated macrophages dose-dependently. Moreover, Cu-fortified LF products of lower Cu-fortifying levels at lower doses exerted weaker inhibition on the stimulated macrophages than LF, leading to higher cell viability but decreased LDH release. Meanwhile, LF and Cu-fortified LF products at 10 and 20 μg/mL doses showed different activities to the stimulated cells, via partly decreasing or increasing the production of inflammatory mediators namely prostaglandin E2 (PGE2), nitric oxide, tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), IL-1β, and ROS production, depending on the used Cu-fortifying and dose levels. Compared with LF, Cu-fortified LF product (Cu-fortifying level of 0.16 mg/g LF) at 10 μg/mL dose showed enhanced inhibition on the production of PGE2, ROS, IL-1β, and TNF-α, evidencing increased anti-inflammatory activity. However, the inhibition of Cu-fortified LF product (Cu-fortifying level of 0.32 mg/g LF) at 20 μg/mL dose on the production of these inflammatory mediators was mostly reduced. It is thus proposed that both Cu-fortifying and dose levels could affect LF's anti-inflammatory activity in LPS-stimulated macrophages, while the Cu-fortifying level of LF could govern activity change. |
| first_indexed | 2024-03-13T03:56:46Z |
| format | Article |
| id | doaj.art-36bc1b11df9f48a4ac0c2336c7c2856e |
| institution | Directory Open Access Journal |
| issn | 2665-9271 |
| language | English |
| last_indexed | 2024-03-13T03:56:46Z |
| publishDate | 2023-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Current Research in Food Science |
| spelling | doaj.art-36bc1b11df9f48a4ac0c2336c7c2856e2023-06-22T05:05:11ZengElsevierCurrent Research in Food Science2665-92712023-01-016100520Low-level Cu-fortification of bovine lactoferrin: Focus on its effect on in vitro anti-inflammatory activity in LPS-stimulated macrophagesQiang Zhang0Hui-Juan Zhao1Liu-Yan Huang2Chun-Li Song3Hua-Qiang Li4Xin-Huai Zhao5School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, 525000, ChinaKey Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, ChinaSchool of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, 525000, ChinaCollege of Food and Bioengineering, Qiqihar University, Qiqihar, 161006, ChinaSchool of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, 525000, ChinaSchool of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, 525000, China; Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin, 150030, China; Maoming Branch, Guangdong Laboratory for Lingnan Modern Agriculture, Maoming, 525000, China; Corresponding author. School of Biological and Food Engineering, Guangdong University of Petrochemical Technology, Maoming, 525000, China.Bovine lactoferrin (LF) per 1 g was reacted with 0.16, 0.32, and 0.64 mg CuCl2 to reach 10%, 20%, and 40% copper-saturation, respectively, aiming to assess their anti-inflammatory activities to lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages. The macrophages treated with CuCl2 at 0.051 μg/mL dose did not have obvious change in cell viability, lactate dehydrogenase (LDH) release, and intracellular reactive oxygen species (ROS) production. However, LF and Cu-fortified LF products (10−80 μg/mL doses) mostly showed inhibitory effects on the stimulated macrophages dose-dependently. Moreover, Cu-fortified LF products of lower Cu-fortifying levels at lower doses exerted weaker inhibition on the stimulated macrophages than LF, leading to higher cell viability but decreased LDH release. Meanwhile, LF and Cu-fortified LF products at 10 and 20 μg/mL doses showed different activities to the stimulated cells, via partly decreasing or increasing the production of inflammatory mediators namely prostaglandin E2 (PGE2), nitric oxide, tumor necrosis factor-α (TNF-α), interleukin-6 (IL-6), IL-1β, and ROS production, depending on the used Cu-fortifying and dose levels. Compared with LF, Cu-fortified LF product (Cu-fortifying level of 0.16 mg/g LF) at 10 μg/mL dose showed enhanced inhibition on the production of PGE2, ROS, IL-1β, and TNF-α, evidencing increased anti-inflammatory activity. However, the inhibition of Cu-fortified LF product (Cu-fortifying level of 0.32 mg/g LF) at 20 μg/mL dose on the production of these inflammatory mediators was mostly reduced. It is thus proposed that both Cu-fortifying and dose levels could affect LF's anti-inflammatory activity in LPS-stimulated macrophages, while the Cu-fortifying level of LF could govern activity change.http://www.sciencedirect.com/science/article/pii/S2665927123000886LactoferrinCopperMacrophagesLipopolysaccharideAnti-inflammatory activity |
| spellingShingle | Qiang Zhang Hui-Juan Zhao Liu-Yan Huang Chun-Li Song Hua-Qiang Li Xin-Huai Zhao Low-level Cu-fortification of bovine lactoferrin: Focus on its effect on in vitro anti-inflammatory activity in LPS-stimulated macrophages Current Research in Food Science Lactoferrin Copper Macrophages Lipopolysaccharide Anti-inflammatory activity |
| title | Low-level Cu-fortification of bovine lactoferrin: Focus on its effect on in vitro anti-inflammatory activity in LPS-stimulated macrophages |
| title_full | Low-level Cu-fortification of bovine lactoferrin: Focus on its effect on in vitro anti-inflammatory activity in LPS-stimulated macrophages |
| title_fullStr | Low-level Cu-fortification of bovine lactoferrin: Focus on its effect on in vitro anti-inflammatory activity in LPS-stimulated macrophages |
| title_full_unstemmed | Low-level Cu-fortification of bovine lactoferrin: Focus on its effect on in vitro anti-inflammatory activity in LPS-stimulated macrophages |
| title_short | Low-level Cu-fortification of bovine lactoferrin: Focus on its effect on in vitro anti-inflammatory activity in LPS-stimulated macrophages |
| title_sort | low level cu fortification of bovine lactoferrin focus on its effect on in vitro anti inflammatory activity in lps stimulated macrophages |
| topic | Lactoferrin Copper Macrophages Lipopolysaccharide Anti-inflammatory activity |
| url | http://www.sciencedirect.com/science/article/pii/S2665927123000886 |
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