VF-4 and DR-8 Derived from Salted Egg White Inhibit Inflammatory Activity via NF-κB/PI3K-Akt/MAPK Signal Transduction Pathways in HT-29 Cells Induced by TNF-α

Mol Nutr Food Res. 2021 Nov 25;e2100682. doi: 10.1002/mnfr.202100682. Online ahead of print.


Scope: Inflammation is the pathological basis of many chronic diseases, and persistent intestinal inflammation is a key factor in the further development of colon cancer. Egg-derived peptides have been proven to have anti-intestinal inflammation activity. Egg white treated with salt contains a lot of rich protein, whether its peptides have anti-inflammatory activity and how their mechanism of action is still unclear.

Methods and results: In this study, ELISA is used to determine the anti-inflammatory activity of the peptides (VF-4 and DR-8 from salted egg white), and then RNA-seq is used to explore the mechanism of their anti-inflammatory activity, and then verified by western blotting and inhibitors. The results show that VF-4 and DR-8 significantly inhibit TNF-α-induced IL-8 secretion in HT-29 cells in a concentration-dependent manner, and VF-4 show a more significant anti-inflammatory effect than DR-8. The anti-inflammatory mechanism of VF-4 and DR-8 is through inhibiting the activation of Nuclear factor kappa B (NF-κB), mitogen-activated protein kinase (MAPK), and phosphatidylinositol 3' -kinase(PI3K)-Akt pathways, reducing the production of inflammatory mediators.

Conclusion: VF-4 and DR-8 have obvious anti-inflammatory activity, which can reduce intestinal inflammation and inhibit its further development into colon cancer.

Keywords: HT-29 cell; RNA-sequencing analysis; anti-inflammation; peptide; salted egg white.