Free-radical-scavenging and anti-inflammatory effect of yak milk casein before and after enzymatic hydrolysis

Free-radical-scavenging and anti-inflammatory effect of yak milk casein before and after enzymatic hydrolysis
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牦牛乳酪蛋白酶解前后的自由基清除和抗炎作用

DOI:
10.1016/j.foodchem.2010.11.025
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发表时间:
2011-05-15
期刊:
影响因子:
8.8
通讯作者:
Wu, Si-Jia
Wu, Si-Jia
中科院分区:
农林科学1区
文献类型:
--
作者:
Mao, Xue-Ying;Cheng, Xue;Wu, Si-Jia

文献摘要

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牦牛酪蛋白及其酶解产物对DPPH.自由基的清除活性,测定超氧化物和过氧化氢。还检查了它们对LPS刺激的小鼠腹腔巨噬细胞中的巨噬细胞活力、一氧化氮(NO)产生和促炎细胞因子分泌的影响。结果表明,碱性蛋白酶和胰蛋白酶水解酪蛋白,具有显着较高的DPPH值。清除能力比胃蛋白酶对应物强。Flavozyme和木瓜蛋白酶酶解物(P < 0.05)和碱性蛋白酶酶解7 h的酶解物清除DPPH自由基的活性最高。与完整牦牛酪蛋白相比,用碱性蛋白酶制备的牦牛酪蛋白水解物具有更明显的减弱DPPH、超氧化物和过氧化氢自由基的作用,并以浓度依赖性方式下调NO的产生以及促炎细胞因子白细胞介素-6(IL-6)、肿瘤坏死因子-α(TNF-alpha)和IL-1 β的分泌。这些结果表明,牦牛酪蛋白水解物具有清除自由基和抗炎活性,可能用于预防氧化应激和炎症相关疾病。(C)2010爱思唯尔有限公司版权所有。
The free-radical-scavenging activities of yak casein and its enzymatic hydrolysate toward DPPH., superoxide and hydrogen peroxide were determined. Their effects on macrophage cell viability, nitric oxide (NO) production, and pro-inflammatory cytokine secretion in LPS-stimulated murine peritoneal macrophages were also examined. Results showed that casein hydrolysate, prepared with alcalase and trypsin, had significantly higher DPPH.-scavenging capacity than had its pepsin counterpart. Flavozyme and papain hydrolysates (P < 0.05), and the 7 h-hydrolysate obtained with alcalase, exhibited the highest DPPH scavenging activity. Compared with intact yak casein, its hydrolysate prepared with alcalase had a more significant effect on attenuating free radicals of DPPH, superoxide and hydrogen peroxide, and on down-regulating the production of NO, as well as the pro-inflammatory cytokines, interleukin-6 (IL-6), tumour necrosis factor-alpha (TNF-alpha), and IL-1 beta secretion in a concentration-dependent manner. These results suggest that yak casein hydrolysate possesses free-radical-scavenging and anti-inflammatory activities, and thus it can possibly be used in the prevention of oxidative stress and inflammation-related disorders. (C) 2010 Elsevier Ltd. All rights reserved.