Preventive effect of Nile tilapia hydrolysate against oxidative damage of HepG2 cells and DNA mediated by H2O2 and AAPH
Preventive effect of Nile tilapia hydrolysate against oxidative damage of HepG2 cells and DNA mediated by H2O2 and AAPH
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DOI：
10.1007/s13197-014-1672-4
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发表时间：
2015-01
期刊：
影响因子：
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通讯作者：
Suthasinee Yarnpakdee;S. Benjakul;H. Kristinsson;Hilma Eiðsdóttir Bakken
中科院分区：
文献类型：
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作者：
Suthasinee Yarnpakdee;S. Benjakul;H. Kristinsson;Hilma Eiðsdóttir Bakken
以尼罗罗非鱼分离蛋白为原料，分别用Alcalase （HA）、Alcalase和木瓜蛋白酶（HAPa）及其Sephadex G-25组分（FHA和FHAPa）制备蛋白水解液，研究其抗氧化活性。在所有样品中，FHAPa具有最高的化学抗氧化活性，但没有金属螯合活性。测定了HA、HAPa及其组分对h2o2和AAPH诱导的HepG2细胞和DNA氧化损伤的抗氧化能力。在50 μM Trolox不存在和不存在的情况下，用不同浓度（0.5 ~ 2 mg/mL）的所有水解液或馏分对细胞进行预处理，细胞存活率在91.10 ~ 111.40%之间。不同浓度的细胞活力差异无统计学意义（P < 0.05）。h2o2和AAPH介导的细胞活性氧（ROS）生成随着水解产物或其组分的处理而减少，特别是与50 μM Trolox联合处理。FHAPa能有效抑制h2o2和过氧自由基诱导的DNA断裂，并呈剂量依赖性。因此，尼罗罗非鱼蛋白水解物可作为功能性食品原料。
Antioxidant activities of protein hydrolysate prepared from Nile tilapia protein isolate using Alcalase (HA), Alcalase followed by papain (HAPa) and their Sephadex G-25 fractions (FHA and FHAPa) were investigated in both chemical and cellular based models. Amongst all samples, FHAPa showed the highest chemical antioxidant activities, however it had no metal chelation activity. Cellular antioxidant ability of HA, HAPa and their fractions against H2O2and AAPH induced oxidative damage of HepG2 cell and DNA were tested. When cells were pretreated with all hydrolysates or fractions at different concentrations (0.5–2 mg/mL) in the absence and presence of 50 μM Trolox, cell viability was in the range of 91.10–111.40 %. However, no difference in cell viability was observed among samples having various concentrations (P> 0.05). Cell reactive oxygen species (ROS) generation as mediated by H2O2and AAPH decreased with treatment of hydrolysates or their fractions, especially in combination with 50 μM Trolox. FHAPa effectively inhibited H2O2and peroxyl radical induced DNA scission in a dose dependent manner. Therefore, Nile tilapia protein hydrolysates could serve as a functional food ingredient.