Anti-Inflammatory and Antioxidant Properties of Casein Hydrolysate Produced Using High Hydrostatic Pressure Combined with Proteolytic Enzymes

被引:79
作者
Bamdad, Fatemeh [1 ]
Shin, Seulki Hazel [1 ]
Suh, Joo-Won [2 ]
Nimalaratne, Chamila [1 ]
Sunwoo, Hoon [1 ]
机构
[1] Univ Alberta, Fac Pharm & Pharmaceut Sci, Ctr Pharm & Hlth Res, 11361-87 Ave, Edmonton, AB T6G 2E1, Canada
[2] Myongji Univ, Ctr Nutraceut & Pharmaceut Mat, Yongin 449728, Gyeonggi, South Korea
关键词
casein; enzymatic hydrolysis; high hydrostatic pressure; antioxidant activity; anti-inflammation; SCAVENGING ACTIVITY; PEPTIDES; MILK; MOLECULES; PROTEINS; RELEASE; OPPORTUNITIES; PURIFICATION; QUALITY; BINDING;
D O I
10.3390/molecules22040609
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Casein-derived peptides are shown to possess radical scavenging and metal chelating properties. The objective of this study was to evaluate novel anti-inflammatory properties of casein hydrolysates (CH) produced by an eco-friendly process that combines high hydrostatic pressure with enzymatic hydrolysis (HHP-EH). Casein was hydrolysed by different proteases, including flavourzyme (Fla), savinase (Sav), thermolysin (Ther), trypsin (Try), and elastase (Ela) at 0.1, 50, 100, and 200 MPa pressure levels under various enzyme-to-substrate ratios and incubation times. Casein hydrolysates were evaluated for the degree of hydrolysis (DH), molecular weight distribution patterns, and anti-inflammatory properties in chemical and cellular models. Hydrolysates produced using HHP-EH exhibited higher DH values and proportions of smaller peptides compared to atmospheric pressure-enzymatic hydrolysis (AP-EH). Among five enzymes, Fla-digested HHP-EH-CH (HHP-Fla-CH) showed significantly higher antioxidant properties than AP-Fla-CH. The anti-inflammatory properties of HHP-Fla-CH were also observed by significantly reduced nitric oxide and by the suppression of the synthesis of pro-inflammatory cytokines in lipopolysaccharide (LPS)-stimulated RAW 264.7 macrophage cells. Liquid chromatography with tandem mass spectrometry (LC-MS/MS) revealed that 59% of the amino acids of the peptides in HHP-Fla-CH were composed of proline, valine, and leucine, indicating the potential anti-inflammatory properties. In conclusion, the HHP-EH method provides a promising technology to produce bioactive peptides from casein in an eco-friendly process.
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页数:16
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