ArticleFoods (Basel, Switzerland)2025
Structural Properties and Anti-Inflammatory Activity of GLP-P, a Kefir-Derived Neutral Glycopeptide.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Bioactive glycopeptides, commonly present in natural foods, exhibit notable immunomodulatory and neuroprotective effects. However, naturally occurring low-molecular-weight glycopeptides have rarely been reported, and their structural and functional properties remain insufficiently explored. In this study, a low-molecular-weight glycopeptide complex (GLP-P) was isolated from kefir. The structure of GLP-P was characterized via molecular weight (Mw) determination, monosaccharide and amino acid composition analysis, Fourier transform infrared spectroscopy, methylation analysis, and nuclear magnetic resonance spectroscopy. GLP-P had a molecular weight of 1192 Da and mainly consisted of four monosaccharides (glucose 64.7%, galactose 34.4%, and others 2.0%) and eight amino acids (asparagine 30.89 ± 0.01 μg/mg, threonine 8.71 ± 0.04 μg/mg, serine 9.5 ±0.08 μg/mg and others.). The primary chain structure of GLP-P contained β-D-Galp-(1→4)-β-D-Glcp-(1→4)-α/β-D-Glcp linkages, including both α- and β-D-Glcp isomers. Notably, the HMBC spectrum of GLP-P exhibits putative O-glycosylation characteristics. Functionally, GLP-P significantly reduced IL-6 and TNF-α expression while enhancing IL-10 in LPS-stimulated RAW264.7 macrophages. These effects were associated with inhibition of the TLR4/NF-κB pathway. These findings suggest that low-molecular-weight GLP-P has shown potential efficacy in the treatment of inflammation in vitro. These results provide a theoretical basis for kefir glycopeptide development of functional foods and as an adjuvant therapeutic agent for inflammation-related disorders in the future.
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