Anti-inflammatory and anticancer activities of water-soluble peptide extracts of buffalo and cow milk Cheddar cheeses

被引：19
|
作者：
Rafiq, Saima [1 ]
Huma, Nuzhat [2 ]
Rakariyatham, Kanyasiri [3 ]
Hussain, Imtiaz [1 ]
Gulzar, Nabila [2 ]
Hayat, Imran [1 ]
机构：
[1] Univ Poonch Rawalakot, Dept Food Sci & Technol, Fac Agr, Azad Kashmir 12350, Pakistan
[2] Univ Agr Faisalabad, Natl Inst Food Sci & Technol, Faisalabad 38040, Pakistan
[3] Univ Massachusetts Amherst, Dept Food Sci, Coll Nat Sci, Amherst, MA 01003 USA
来源：
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY | 2018年 / 71卷 / 02期
关键词：
Cheddar cheese; Anti-inflammatory; Macrophages; HT-29 cancer cells; Anticancer; INHIBITORY PEPTIDES; OXIDATIVE STRESS; HUMAN CANCER; DNA-DAMAGE; APOPTOSIS; CELLS; PREVENTION; PROLIFERATION; ANGIOGENESIS; ANTIOXIDANT;
D O I：
10.1111/1471-0307.12483
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This article aimed to assess the anti-inflammatory and anticancer potential of water-soluble peptide (WSP) extracts from buffalo and cow milk Cheddar cheeses. Anti-inflammatory activity was evaluated on the basis of nitric oxide (NO) production in lipopolysaccharide-stimulated macrophage (RAW-264.7) cells. A cell viability assay, cell cycle arrest and apoptosis were performed to explore anticancer activity in a colon cancer model (HT-29). The WSP extracts of both Cheddar cheeses effectively inhibited NO production in activated macrophages. Maximum growth inhibition was observed in the HT-29 cells at concentrations of 400 and 500g/mL. A significant increase in cell population at G(0)/G(1) phase of the cell cycle was observed. Moreover, the WSP extracts also induced extensive apoptosis in colon cancer cells.
引用
收藏
页码：432 / 438
页数：7
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