Water-soluble protein from walleye pollock (Gadus chalcogrammus) suppresses lipopolysaccharide-induced inflammation by attenuating TLR4–MyD88 expression in macrophages

Water-soluble protein (WSP) from fish meat is abundant in the waste effluent generated via the surimi manufacturing process. This study investigated the anti-inflammatory effects and mechanisms of fish WSP using primary macrophages (MΦ) and animal ingestion. MΦ were treated with digested-WSP (d-WSP,...

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Bibliographic Details

Published in:	Food Chemistry: Molecular Sciences
Main Authors:	Masataka Ono, Satomi Watari, Mizuho Nishizawa-Higashi, Tatsuya Konishi, Yoshinori Takahashi, Hiroki Saeki, Ga-Hyun Joe
Format:	Article
Language:	English
Published:	Elsevier 2023-07-01
Subjects:	Fish water-soluble protein Macrophage Anti-inflammation LPS TLR4 MyD88
Online Access:	http://www.sciencedirect.com/science/article/pii/S2666566223000059