Bioactive Peptide Sequences for Targeted Inflammation Reduction
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Solution Overview
Problem
Current anti-inflammatory treatments, such as corticosteroids and NSAIDs, often have severe side effects and can suppress the immune system, while existing food-based solutions are not effectively identified or processed for anti-inflammatory benefits, particularly for individuals with food allergies.
Innovation Solution
Identification of specific anti-inflammatory peptides from pea and rice proteins, which are bioactive and do not cause human cell viability issues, providing a natural and targeted approach to reduce inflammation without immunosuppression.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional anti-inflammatory drugs (corticosteroids and NSAIDs) are used to reduce inflammation, then inflammation is effectively reduced, but severe side effects occur including gastrointestinal toxicity, anaphylactoid reactions, and immune system suppression
Solution Approach 1:
The invention extracts and utilizes specific bioactive peptides from food proteins (such as casein, whey, soy, pea, and rice proteins) that naturally possess anti-inflammatory properties. By isolating and identifying these specific peptide sequences, the invention provides targeted anti-inflammatory agents that do not require the use of conventional drugs with severe side effects
Solution Approach 2:
The invention introduces food-derived peptides as intermediary substances that mediate the anti-inflammatory response through natural biological pathways. These peptides interact with immune cells and inflammatory mediators to reduce inflammation through physiological mechanisms, avoiding the harsh pharmacological actions of conventional drugs
2Object-affected harmful factors
If food-based anti-inflammatory solutions are used, then natural anti-inflammatory benefits are provided, but the specific components are not effectively identified or processed, particularly for individuals with food allergies
Solution Approach 1:
The invention replaces traditional mechanical/chemical food processing methods with advanced analytical techniques including mass spectrometry, NMR spectroscopy, and bioinformatics. These tools enable precise identification of specific peptide sequences responsible for anti-inflammatory activity, allowing for targeted isolation and formulation
Solution Approach 2:
The invention changes the parameters of food proteins through controlled hydrolysis and processing to release specific bioactive peptides. By adjusting processing conditions such as pH, temperature, and enzymatic treatment, the invention optimizes the release and stability of anti-inflammatory peptides while considering allergen reduction
Data Source
AI summary
An anti-inflammatory peptide comprises an anti-inflammatory fragment of a protein selected from SEQUENCE ID NOs: 1 to 16, the anti-inflammatory fragment being 7 to 37 amino acids in length and having a charge of between −9 and +3; wherein the c-terminal amino acid is not cysteine (C) or methionine (M), and the n-terminal amino acid is not cysteine (C), histidine (H), proline (P) or threonine (T). The anti-inflammatory fragment does not contain cysteine (C). The anti-inflammatory fragment is from a region of the proteins of SEQUENCE ID NOs: 1 to 16, which region is characterised by being 17 to 109 amino acids in length and having a charge of between −6 and +4, wherein the c-terminal amino acid of the region is not aspartic acid (D), phenylalanine (F), methionine (M) or tryptophan (W), and the n-terminal amino acid of the region is not aspartic acid (D), histidine (H), methionine (M), proline (P) or tryptophan (W). Examples of peptides are provided in SEQUENCE ID NOs: 71 to 221.