Oyster Peptides Prepared by Lactobacillus casei Fermentation Enhance Immune Activity in RAW264.7 Cells via Activation of the MAPK Pathway
Lingyue Zhong, Yirui Wu, Xuefang Guan, Mei Xu, Juqing Huang, Yafeng Zheng, Qi Wang, Fernando Albericio · 2025
Read Oyster Peptides Prepared by Lactobacillus casei Fermentation Enhance Immune Activity in RAW264.7 Cells via Activation of the MAPK Pathway by Lingyue Zhong, Yirui Wu, Xuefang Guan, Mei Xu, Juqing Huang, Yafeng Zheng, Qi Wang, Fernando Albericio (2025) in the Tower of Babel, a free online library of public-domain works preserved in clean, searchable text. No sign-up. The full text is served as a plain-text file at a predictable URL, where text is present: https://antarctic-labs.com/tower-of-babel/pmc-12734967.txt.
Description
Lingyue Zhong and co-authors make immune active peptides from oyster protein by fermentation. The team ferments the protein with a lactic acid bacterium and tunes time, heat, and dose of starter culture. Best results came at 30 hours with a set heat and starter share, giving a high degree of protein breakdown.
The peptides are mostly small, rich in water avoiding amino acids, and stable through simulated digestion. In mouse immune cells in culture, they boosted engulfing activity and nitric oxide output. They also raised levels of three inflammatory signals. Tests show the effect runs through one branch of a known signaling cascade. The work supports fermented oyster peptides as a candidate food ingredient for immune support.
Catalog record
| CREATOR | Lingyue Zhong, Yirui Wu, Xuefang Guan, Mei Xu, Juqing Huang, Yafeng Zheng, Qi Wang, Fernando Albericio |
|---|---|
| YEAR | 2025 |
| COLLECTION | PAPERS |
| FORMAT | TXT |
| FILE SIZE | 48 KB |
| VERSION | 1.0 |
| LICENSE | CC BY 4.0 |
| RIGHTS | CC BY |
| SOURCE | Europe PMC |