The Effect of Oligopeptides from Soy Sauce-Type Baijiu on Helicobacter pylori-Induced Inflammatory Damage in Gastric Epithelial Cells
Objective:To investigate the activity of oligopeptide components in Soy Sauce-Type Baijiu(JOPs)to alleviate the inflammatory damage of gastric mucosal epithelial cells caused by Helicobacter pylori(Hp)infection and its molecu-lar mechanism.Methods:The JOPs were isolated and amino acid sequence identified.The cell model of human gastric mucosal epithelial cells(GES-1)under Hp-exposure was established.CCK8 assay method was used to detect the cell vi-ability,and ELISA method was applied to evaluate the inflammatory epithelial cytokines levels.Western blotting was ap-plied to detect the protein expression in NF-κB signal pathway.Results:The JOP-1(Phe-Trp-His-Gly)performed the most protective activity against the Hp-induced GES-1 cell viability decline.JOP-1 significantly inhibited Hp-induced inflammatory epithelial cytokines(TNF-α,IL-1β,IL-6,PGE2 and NO)over-release.At the same time,JOP-1 inhibit-ed the Hp-induced NF-κB signal pathway activation,and attenuated the Hp-induced COX-2 and iNOS proteins over-expression.Conclusion:The oligopeptides in Soy Sauce-Type Baijiu can alleviate the Helicobacter pylori induced inflam-matory damages on gastric mucosal epithelial cells by regulating NF-κB signaling pathway and the COX-2,iNOS protein expression.Furthermore,the Hp-exposure induced inflammatory epithelial cytokines over-secretion was also inhibited.
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