Synergistic immunomodulatory effect of wheat/soybean/sea cucumber peptides in chloramphenicol induced immunosuppression zebrafish

BACKGROUND: Food-derived immunomodulatory peptides serve as vital agents in promoting health by protecting the body against pathogens. The present study focused on determining the optimal ratio for combining different peptides to form a complex that enhances immune activity in immunosuppressed zebrafish. RESULTS: chloramphenicol significantly decreased the macrophage number and neutrophil fluorescence intensity. We then assessed the immunomodulatory activity of soft-shelled turtle peptides, sea cucumber peptides (SCP), black-bone silky fowl peptides, soybean peptides (SP), wheat peptides (WP), whey protein peptides and casein hydrolysate peptides. The results of individual peptides showed that WP uniquely increased the interferon-γ level, SP most effectively increased neutrophil fluorescence intensity, and SCP increased both macrophage number and neutrophil fluorescence intensity. Using mixture design and fuzzy comprehensive evaluation methods, we identified a synergistic mixture peptides: 8.32% SCP + 20.84% SP + 70.84% WP, which had the highest score in the fuzzy comprehensive evaluation, making it the best blend for boosting zebrafish immunity. CONCLUSION: A specific mixture of peptides (8.32% SCP + 20.84% SP + 70.84% WP) holds potential as a result of a synergistic immunomodulatory effect. © 2025 Society of Chemical Industry.