Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin

Ballatore, M. Belén; Bettiol, Marina del Rosario; Braber, Noelia Luciana Vanden; Aminahuel, Carla Aylen; Rossi, Yanina; Petroselli, Gabriela; Erra‐Balsells, Rosa; Cavaglieri, Lilia René; Montenegro, Mariana

doi:10.1016/j.foodchem.2020.126472

Cited by 72 publications

(40 citation statements)

References 39 publications

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“…It was found that the experimental data, which were well fitted to the predicted data, further validated the regression model adequacy. Antioxidant and cytoprotective peptides were obtained by Ballatore et al [ 103 ] in a process of trypsin-assisted hydrolysis of whey protein concentrate. Peptides with molecular weights lower than 3 kDa exhibited high HO • radical scavenging activity and high cytoprotection against oxidative stress generated by MEN in IEC-18 cells.…”

Section: Antioxidant Peptidesmentioning

confidence: 99%

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

Jakubczyk

Karaś

Rybczyńska‐Tkaczyk

et al. 2020

Foods

152

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Generally, bioactive peptides are natural compounds of food or part of protein that are inactive in the precursor molecule. However, they may be active after hydrolysis and can be transported to the active site. Biologically active peptides can also be synthesized chemically and characterized. Peptides have many properties, including antihypertensive, antioxidant, antimicrobial, anticoagulant, and chelating effects. They are also responsible for the taste of food or for the inhibition of enzymes involved in the development of diseases. The scientific literature has described many peptides with bioactive properties obtained from different sources. Information about the structure, origin, and properties of peptides can also be found in many databases. This review will describe peptides inhibiting the development of current diseases, peptides with antimicrobial properties, and new alternative sources of peptides based on the current knowledge and documentation of their bioactivity. All these issues are part of modern research on peptides and their use in current health or technological problems in food production.

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Section: Antioxidant Peptidesmentioning

confidence: 99%

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

Jakubczyk

Karaś

Rybczyńska‐Tkaczyk

et al. 2020

Foods

152

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“…Synthetic antioxidants are commonly used to preserve food products, including butylated hydroxytoluene (BHT), tert-butyl hydroquinone (TBHQ) and butylated hydroxyanisole (BHA), but their use is limited due to the potential toxic effects in humans [ 1 , 2 , 3 ]. Therefore, there is an increasing consumer demand for natural antioxidants in order to delay food deterioration caused by oxidation, as well as to alleviate the oxidative stress caused by mitochondrial generation of reactive oxygen species (ROS) [ 4 , 5 , 6 , 7 ], proteins and peptides being of great interest [ 8 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Cytoprotective Effects of Fish Protein Hydrolysates against H2O2-Induced Oxidative Stress and Mycotoxins in Caco-2/TC7 Cells

et al. 2021

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Many studies report the potent antioxidant capacity for fish protein hydrolysates, including radical scavenging activity and inhibition ability on lipid peroxidation (LPO). In this study, the in vitro cytotoxicity of protein hydrolysates from different salmon, mackerel, and herring side streams fractions was evaluated in the concentration range from 1 to 1:32 dilution, using cloned human colon adenocarcinoma cells TC7 (Caco-2/TC7) by MTT and PT assays. The protein hydrolysates’ antioxidant capacity and oxidative stress effects were evaluated by LPO and reactive oxygen species (ROS) generation, respectively. The antioxidant capacity for pure and bioavailable hydrolysate fraction was also evaluated and compared. Additionally, mycotoxin levels were determined in the fish protein hydrolysates, and their cytoprotective effect against T-2 toxin was evaluated. Both hydrolysates and their bioavailable fraction induced similar cell viability rates. The highest cytoprotective effect was obtained for the salmon viscera protein hydrolysate (HSV), which increased the cell viability by 51.2%. ROS accumulation induced by H2O2 and LPO was suppressed by all pure hydrolysates. The cytoprotective effect of hydrolysates was observed against T-2. Moreover, the different fish fraction protein hydrolysates contain variable nutrients and unique bioactive peptide composition showing variable bioactivity, which could be a useful tool in developing dietary supplements with different target functional properties.

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“…Increasing E:S ratio and a long time of hydrolysis could cause greater degradation and impact on the functionality of peptides produced. Researches have been previously performed to establish the optimum hydrolysis conditions for the production of biologically active hydrolysates with a maximum activity (Athira et al, 2015;Ballatore et al, 2020;Hussein et al, 2020;Martín-del-Campo et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Hydrolysates from ultrafiltrated double‐cream cheese whey: Enzymatic hydrolysis, antioxidant, and ACE‐inhibitory activities and peptide characterization

Bustamante

Valencia

Londoño

et al. 2021

J. Food Process. Preserv.

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The hydrolysis conditions (enzyme:substrate [E:S] ratio and time) of a whey protein concentrate obtained by ultrafiltration of double-cream cheese whey were optimized for the production of antioxidant and angiotensin-converting enzyme (ACE) inhibitory hydrolysates; subsequently, the hydrolysates were fractionated and characterized by chromatography techniques. The results showed that the E:S ratio and time significantly affected (p < .05) the soluble protein content, free amino acids (FAA), degree of hydrolysis (DH), and antioxidant capacity. A decrease in the protein content and an increase in the FAA concentration, DH, and antioxidant activity were observed when both parameters increased. The most adequate conditions to obtain a hydrolysate with antioxidant potential were an E:S ratio of 1:20 (w/w), and time of hydrolysis of 7 hr for alcalase, 2 hr for chymotrypsin, and 6 hr for flavourzyme. After fractionation, different peptides were detected in the hydrolysates, which could contribute to antioxidant and ACE-inhibitory activities of hydrolysates. Practical applicationsHydrolysates with antioxidant and angiotensin-converting enzyme-inhibitory activities were obtained from double-cream cheese whey, which could become in an industrial innovation strategy based on the use of by-products that can significantly impact on the circular economy of the dairy industry, the environment, and the production of functional compounds with potential use in the food, feed, pharmaceutical, or cosmetic industries.

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Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin

Cited by 72 publications

References 39 publications

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

Current Trends of Bioactive Peptides—New Sources and Therapeutic Effect

Cytoprotective Effects of Fish Protein Hydrolysates against H2O2-Induced Oxidative Stress and Mycotoxins in Caco-2/TC7 Cells

Hydrolysates from ultrafiltrated double‐cream cheese whey: Enzymatic hydrolysis, antioxidant, and ACE‐inhibitory activities and peptide characterization

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