Abstract
Inflammatory bowel disease (IBD) is partly caused by dysfunction of immune system and overproduction of inflammatory cytokines. It has been reported that several fermented foods have improving effect of IBD. We previously determined the anti-inflammatory effect of Japanese rice wine (Sake)-derived peptide, pyroglutamyl-leusin (pyroGlu-Leu), pyroglutamyl-tyrosine (pyroGlu-Tyr), and pyroglutamyl-asparaginyl-isoleucine (pyroGlu-Asn-Ile). Anti-colitic activity was evaluated using a dextran sulphate sodium (DSS)-induced colitis mouse model. Orally administrating artificially synthesized pyroGlu-Leu (0.1 mg/kg body weight), pyroGlu-Tyr (1.0 mg/kg body weight) and pyroGlu-Asn-Ile (0.1 and 1.0 mg/kg body weight) exhibited a significant protective effect against colitis in mice. Additionally, administrating pyroGlu-Leu and pyroGlu-Asn-Ile normalized colitis-induced colonic dysbiosis, whereas pyroGlu-Tyr did not. In vitro study, all 3 peptides, pyroGlu-Leu (4 microM), pyroGlu-Tyr (40 microM), and pyroGlu-Asn-Ile (400 microM) suppressed LPS-induced NO production in RAW264.7 cell. These results suggest that the identified pyroglutamyl peptides exhibited an anti-colitic activity via different mechanisms.
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