Study of the anti-inflammatory action of peptides derived from whey on glial cells

• Grant number: 19/01896-4
• Support Opportunities: Research Grants - Young Investigators Grants
• Start date: March 01, 2021
• End date: June 30, 2025
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Technology
• Principal Investigator: Fabiana Andrea Barrera Galland
• Grantee: Fabiana Andrea Barrera Galland
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated researchers: Marcelo Antonio Morgano ; Maria Elisa Caetano Silva Abreu ; Maria Teresa Bertoldo Pacheco
• Associated research grant: 17/50349-0 - Plan of institutional development in research of the Institute of Food Technology - ITAL (PDIp), AP.PDIP
• Associated scholarship(s): 24/17842-9 - Relationship of structure and bioactive function of whey peptides through in silico analyses., BP.TT; 23/05406-7 - Evaluation of the anti-inflammatory activity of sunflower peptides on glial cells, BP.TT; 23/01188-5 - BIOAVAILABILITY OF WHEY PEPTIDES AND SUNFLOWER PROTEIN AFTER IN VITRO DIGESTION IN CACO-2 LINE CULTURE, BP.TT; + associated scholarships 22/01204-8 - Evaluation of the antioxidant potential of sunflower seed protein hydrolysates on Caco-2 intestinal cells, BP.MS; 21/05213-9 - Evaluation of antioxidant activity of whey hydrolyzate peptides in Caco-2 intestinal cells, BP.MS; 20/16715-2 - Study of the anti-inflammatory action of peptides derived from whey on glial cells, BP.JP - associated scholarships

Abstract

Neuroinflammation is a common process in several chronic degenerative diseases, such as Alzheimer's Disease (AD) and Parkinson's. Bioactive peptides derived from dietary proteins have been studied as important natural anti-inflammatory agents as a safer alternative to side effects induced by synthetic anti-inflammatories. Glial cells, particularly astrocytes and microglia, are the major immune cells of the central nervous system and play an important role in neuroinflammation. Despite, few studies evaluate the potential effects of bioactive peptides on neuroinflammation in these cells. This project aims to implement a cell culture laboratory in the Institute of Food Technology (ITAL) with the intention of developing research that use cell culture as a biological model. As specific objective, this study aims to obtain, characterize and valuate the mechanisms of internalization of bioactive peptides derived from whey with anti-inflammatory capacity in glial cells. Whey peptides will be obtained from pepsin and pancreatin hydrolysis following the Infogest protocol. Peptide fractions will be obtained from ultrafiltration and those smaller than 5 kDa will be isolated by RP-HPLC. Peptide isolates (PI) will be evaluated for their structure by mass spectroscopy, bioavailability in Caco-2 cells, and for their bioactivity in astrocyte lineage and microglia. PIs will be tested for anti-inflammatory activity in cells stimulated with LPS. GFAP, Iba-1, TLR-4 and Cox-2 expression will be tested by immunoblotting, TNF± secretion, IL-1² by ELISA and NFkB pathway activation by immunocytochemistry. The IP with higher bioactivity will be analyzed in silico on the interaction with inflammatory markers. The most interacting will be synthesized, and, with international collaboration, it will be studying the mechanisms of internalization of the peptide chosen by confocal microscopy. It is expected with this project to form a new line of research in ITAL, allowing studies of greater scientific impact and aiming the formation of human resources with multidisciplinary projects. In addition, this study contributes to the formation of new food therapeutic peptides with anti-inflammatory properties in chronic degenerative diseases. (AU)

Scientific publications

(4)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

GALLAND, FABIANA; DE ESPINDOLA, JULIANA SANTOS; SACILOTTO, EDUARDA SPAGNOL; ALMEIDA, LILIAN GABRIELY V. C.; MORARI, JOSEANE; VELLOSO, LICIO AUGUSTO; DOS SANTOS, LUCILENE DELAZARI; ROSSINI, BRUNO CESAR; PACHECO, MARIA TERESA BERTOLDO. Digestion of whey peptide induces antioxidant and anti-inflammatory bioactivity on glial cells: Sequences identification and structural activity analysis. Food Research International, v. 188, p. 13-pg., 2024-05-09. (19/01896-4, 20/16715-2, 14/50938-8)

PINILLA, CRISTIAN MAURICIO BARRETO; BRANDELLI, ADRIANO; GALLAND, FABIANA; SPADOTI, LEILA MARIA; ALVES, ADRIANA TORRES SILVA E. Improved functional properties of the potential probiotic Lacticaseibacillus paracasei ItalPN16 growing in cheese whey. Letters in Applied Microbiology, v. 76, n. 7, p. 9-pg., 2023-07-03. (21/04987-0, 19/01896-4)

DE ESPINDOLA, JULIANA SANTOS; TACCOLA, MILENA FERREIRA; DA SILVA, VERA SONIA NUNES; DOS SANTOS, LUCILENE DELAZARI; ROSSINI, BRUNO CESAR; MENDONCA, BRUNA CAVECCI; PACHECO, MARIA TERESA BERTOLDO; GALLAND, FABIANA. Digestion-resistant whey peptides promote antioxidant effect on Caco-2 cells. Food Research International, v. 173, p. 12-pg., 2023-11-01. (19/01896-4)

PINILLA, CRISTIAN MAURICIO BARRETO; GALLAND, FABIANA; PACHECO, MARIA TERESA BERTOLDO; BOCOLI, PAULA JANETTI; BORGES, DANIELE FIDELIS; ALVIM, IZABELA DUTRA; SPADOTI, LEILA MARIA; ALVES, ADRIANA TORRES SILVA E. Unraveling the real potential of liquid whey as media culture and microencapsulation material for lactic acid bacteria. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, v. 100, p. 12-pg., 2024-12-18. (21/04987-0, 19/01896-4)