Peptides derived from casein hydrolyzed by Lactobacillus: Screening and antioxidant properties in H2O2-induced HepG2 cells model

Ao Zhang; Lei Cui; Xubin Tu; Yu Liang; Li Wang; Yangying Sun; Xue Kang; Zhen Wu

Journal of Functional Foods (Jun 2024)

Peptides derived from casein hydrolyzed by Lactobacillus: Screening and antioxidant properties in H2O2-induced HepG2 cells model

Ao Zhang,
Lei Cui,
Xubin Tu,
Yu Liang,
Li Wang,
Yangying Sun,
Xue Kang,
Zhen Wu

Affiliations

Ao Zhang: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang, PR China
Lei Cui: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang, PR China
Xubin Tu: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang, PR China
Yu Liang: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang, PR China
Li Wang: Ningbo Yifule Biotechnology Co., Ltd, Ningbo, Zhejiang, PR China
Yangying Sun: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang, PR China
Xue Kang: Institute of Drug Discovery Technology, Ningbo University, Ningbo, Zhejiang, PR China; Corresponding authors.
Zhen Wu: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products, Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang, PR China; Corresponding authors.

Journal volume & issue: Vol. 117
p. 106221

Abstract

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Protein hydrolysates and peptides in fermented dairy products exhibit antioxidant activities. This study aimed to evaluate the antioxidant properties of casein and whey protein hydrolysates derived from three lactic acid bacteria. The assessment involved the observation of Reactive oxygen species (ROS), Malondialdehyde (MDA) content, Superoxide dismutase (SOD), Catalase (CAT), cell morphology and chromatin in H2O2 induced HepG2 cell model. Casein hydrolyzed by Lactobacillus reuteri exhibited higher antioxidant activity. ROS content decreased by 44.7 %, while SOD and CAT activities increased by 48 % and 194 %, respectively. Furthermore, it was confirmed that the peptide VKEAMAPK derived from Lactobacillus reuteri’s casein hydrolysate possessed significant antioxidant potential. The docking analysis of VKEAMAPK peptide and Keap1 protein showed that they were stably bound outside the Kelch domain and formed a non-competitive inhibition effect. Additionally, this study lights on the antioxidant properties of milk-derived peptides screened from hydrolysates.

Published in Journal of Functional Foods

ISSN: 1756-4646 (Print); 2214-9414 (Online)
Publisher: Elsevier
Country of publisher: United Kingdom
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply
Website: https://www.journals.elsevier.com/journal-of-functional-foods

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