Antioxidant peptides from “Mozzarella di Bufala Campana DOP” after simulated gastrointestinal digestion: In vitro intestinal protection, bioavailability, and anti-haemolytic capacity

Abstract

The bioactive properties of milk and milk-products are largely attributed to the peptides released during gastrointestinal digestion. Nevertheless, no similar studies on “Mozzarella di Bufala Campana DOP” (MBC), the European name given to a unique protected origin designation buffalo milk product, are available so far. A novel antioxidant peptide (MBCP) after MBC gastrointestinal digestion was identified and its in vitro intestinal protection, bioavailability, and anti-haemolytic capacity were assayed. A 0.2 mg/mL MBCP incubation dose made H2O2-stressed CaCo2 cell line proliferation increase by about 100%. Less than 10% hydrolysis in the apical solution and about 10% concentration in the basolateral solution indicated for MBCP good stability and bioavailability, respectively. A 0.2 mg/mL MBCP incubation dose reduced H2O2-induced human erythrocyte haemolysis by 91.25%. Our data indicated MBC as a potential functional food and MBCP as a novel food ingredient, food additive and pharmaceutical, relevant in health promotion and disease prevention.

Keywords

• Mozzarella di Bufala Campana DOP
• In vitro gastrointestinal digestion
• Antioxidant peptides
• In vitro intestinal protection
• Bioavailability
• Anti-haemolytic capacity