Protection of lung fibroblast MRC-5 cells against hydrogen peroxide-induced oxidative damage by 0.1-2.8 kDa antioxidative peptides isolated from whey protein hydrolysate

被引：59

作者：

Kong, Baohua ^{[2
]}

Peng, Xinyan ^{[2
,3
]}

Xiong, Youling L. ^{[1
]}

Zhao, Xinhuai ^{[2
]}

机构：

[1] Univ Kentucky, Dept Anim & Food Sci, Lexington, KY 40546 USA

[2] NE Agr Univ, Coll Food Sci, Harbin 150030, Heilongjiang, Peoples R China

[3] Ludong Univ, Coll Food Engn, Yantai 264025, Shandong, Peoples R China

来源：

FOOD CHEMISTRY | 2012年 / 135卷 / 02期

关键词：

Whey protein hydrolysate; Antioxidant properties; Lung fibroblast cell; Hydrogen peroxide; IDENTIFICATION; DIGESTS; GIGAS;

D O I：

10.1016/j.foodchem.2012.04.122

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Antioxidative peptides (0.1-2.8 kDa) obtained from gel filtration of Alcalase-hydrolysed whey protein were subjected to individual peptide isolation by RP-HPLC. The sub-fraction P4 and a prominent pentapeptide identified by mass spectrometry (Val-His-Leu-Lys-Pro) (P4c) were found to be highly antioxidative, therefore, used to assess the efficacy against hydrogen peroxide (H2O2)-induced human lung fibroblast MRC-5 cell oxidative injury. MRC-5 cells were damaged by incubation with H2O2, but cell death was significantly reduced when exposed to P4 and P4c (P < 0.05). Compared to the H2O2-damaged model control. P4 and P4c enhanced the activity of cell superoxide dismutase, glutathione peroxidase, and catalase, and decreased the levels of malonaldehyde (P < 0.05). These results, with a more pronounced action of P4c than P4, demonstrated that antioxidative peptides had a significant protection of MRC-5 cells against the toxicity caused by H2O2. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：540 / 547

页数：8

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