Protective effect of whey protein hydrolysates against hydrogen peroxide-induced oxidative stress on PC12 cells

被引：50

作者：

Zhang, Qiu-Xiang ^{[1
]}

Ling, Yu-Fang ^{[1
]}

Sun, Zhen ^{[1
]}

Zhang, Li ^{[2
]}

Yu, Hui-Xin ^{[2
]}

Kamau, Samuel Mburu ^{[3
]}

Lu, Rong-Rong ^{[1
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

[2] Minist Hlth, Jiangsu Inst Nucl Med, Key Lab Nucl Med, Jiangsu Key Lab Mol Nucl Med, Wuxi 214063, Jiangsu, Peoples R China

[3] Dairy Training Inst, Naivasha 20117, Kenya

来源：

BIOTECHNOLOGY LETTERS | 2012年 / 34卷 / 11期

关键词：

Antioxidant peptide; Hydrogen peroxide; Radical scavenging activity; PC12; cells; Reactive oxygen species; ANTIOXIDANT PROPERTIES; INDUCED APOPTOSIS; LIPID OXIDATION; SOY PROTEIN; PEPTIDES; FRACTIONS;

D O I：

10.1007/s10529-012-1017-1

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The protective effect of whey protein hydrolysates (WPHs) against H2O2-induced oxidative damage on rat pheochromocytoma line 12 (PC12) cells was studied. Whey protein was hydrolyzed by pepsin and trypsin and purified by macrospore absorption resins. PC12 cells were pretreated with WPHs (from 369 to 1,980 Da) at different concentrations for 2 h, then washed and incubated with 100 mu M H2O2 in the presence of WPHs for another 24 h. With 100-400 mu g WPH/ml the viable cells increased by 20-30 % when incubated with H2O2 suggesting that they may play a role as antioxidant in foods.

引用

页码：2001 / 2006

页数：6

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