Antioxidative Stress Activity of Oligophosphopeptides Derived from Hen Egg Yolk Phosvitin in Caco-2 Cells

Abstract

The protective effects of hen egg yolk phosvitin phosphopeptides (PPPs) against hydrogen peroxide (H2O2)-induced oxidative stress were evaluated in an in vitro assay using human intestinal epithelial cells. Caco-2 cells were stimulated with 1 mM H2O2 for 6 h, and the secretion of IL-8, a proinflammatory mediator, was determined by ELISA as a biomarker of oxidative stress. The inhibition of H2O2-induced IL-8 secretion from Caco-2 cells was observed by pretreatment for 2 h with PPPs, but not with phosvitin. PPPs also suppressed the formation of malondialdehyde in H2O2-treated Caco-2 cells. Furthermore, intracellular glutathione levels and glutathione reductase activity were elevated by the addition of PPPs. The protective effects of PPPs against H2O2-induced oxidative stress were almost the same as that of glutathione, and PPPs with a high content of phosphorus exhibited higher protective activity than PPPs without phosphorus; however, phosphoserine itself did not show any significant antioxidative stress activity. These findings suggest that oligophosphopeptides from hen egg yolk phosvitin possess novel antioxidative activity against oxidative stress in intestinal epithelial cells and that phosphorus and peptide structure seem to have a key role in the activity.

Bioactive dietary peptides and amino acids in inflammatory bowel disease

“…The oxidant quenching ability of the peptides can be increased by the presence of antioxidant AAs such as histidine (His), tyrosine (Tyr), tryptophan (Trp), methionine (Met), and lysine (Lys) (Saito et al 2003). The oligophosphopeptides derived from hen egg yolk were shown to inhibit IL-8 secretion in H 2 O 2 -treated Caco-2 cells while increasing GSH levels and elevating glutathione S-transferase (GST), catalase (CAT), and o-glutamylcysteine synthetase (γ-GCS) activities (Katayama et al 2006. Hydrolysates from milk proteins, including whey protein and casein, have been identified with antioxidative properties, by preventing liposome oxidation and scavenging superoxide anions and free radicals (PenaRamos andXiong 2001 andSuetsuna et al 2000).…”

“…Recently, a variety of dietary peptides and AAs derived from those foods are used to investigate their bioactivities, or therapeutic potential. An increasing number of novel dietary peptides have been identified as immunenutrients which exert immune-regulatory or anti-inflammatory effects on the human gut system (Gill et al 2000;Shimizu 2004 and Katayama et al 2006). The involvement of AAs in metabolism is well known, where they support the essential bioactivities and functions of a living organism.…”

Caseinophosphopeptides exert partial and site-specific cytoprotection against H2O2-induced oxidative stress in Caco-2 cells

“…To this end, fully differentiated Caco-2 cells may serve as a good and valuable model for assessing the physiological response of enterocytes to various oxidant stresses (Baker & Baker, 1993). In this sense, Katayama, Xu, Fan, and Mine (2006) and Katayama, Ishikawa, Fan, and Mine (2007) have reported that oligophosphopeptides derived from hen egg yolk exert an antioxidant effect against H 2 O 2 , diminishing lipid peroxidation and interleukin-8 secretion, and causing the up-regulation of glutathione (GSH) induced biosynthesis, accompanied by an increase in glutathione reductase (GSH-Rd) and c-glutamylcysteine synthetase activity (c-GCS), as well as the induction of glutathione-S-transferase (GST) and catalase (CAT). To our knowledge, the antioxidant and cytomodulatory activity of CPPs has been previously reported in Caco-2 cells by Kibangou et al (2008); Laparra, Alegría, Barberá, and Farré (2008).…”

Chemical Composition of Egg and Egg Products

“…The iron-chelating activity of phosvitin has been associated with protection against oxidative damage. Katayama et al (2006) reported that oligophosphopeptides from hen egg yolk phosvitin have novel anti-oxidative activity against oxidative stress in intestinal epithelial cells and that both phosphorus and peptide structure have key roles in the activity. The protective effects of phosphopeptide structure against H 2 O 2 -induced oxidative stress were almost the same as that of glutathione, and egg phosvitin phosphopeptide with high content of phosphorus exhibited higher protective activity than those without P. Yet, phosphoserine did not show any significant anti-oxidative stress activity.…”