Alpha‐Casein and Beta‐Lactoglobulin from Cow Milk Exhibit Antioxidant Activity: A Plausible Link to Antiaging Effects

Abstract

Studies on the discovery and function of antioxidants are consistently being performed because oxidative stress can cause various diseases. Many compounds and natural products have antioxidant activity in vitro; however, it is often difficult to reproduce their effects in vivo. Additionally, methods to measure antioxidant activities in cells are also scarce. Here, we investigated the antioxidant activity of milk proteins by observing the formation of arsenite‐induced stress granules as a tool to evaluate antioxidant activity in cells. Milk proteins not only decreased the formation of stress granules in several cell types but also scavenged 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) radical cations in vitro. In addition, milk proteins inhibited cellular senescence based on an SA‐β‐galactosidase assay, and increased differentiation to myotubes from myoblasts isolated from the skeletal muscles of mouse pups. Taken together, our results demonstrate that milk proteins have an antiaging effect, especially prevention of skeletal muscle loss, through their antioxidant activities. Practical Application Our results provide that antioxidant effects of milk proteins containing α‐caseins, β‐caseins, and β‐lactoglobulin can mitigate aging‐related damage induced by oxidative stress through showing inhibition of cellular senescence and increase of differentiation and maturation of myoblast. Therefore, we suggest that milk proteins could be potent health supplements to prevent aging‐associated diseases, especially sarcopenia.

Cow’s milk protein β-lactoglobulin confers resilience against allergy by targeting complexed iron into immune cells

“…110 In contrast, BLG depletion reduces the antioxidant activities of milk by 50%, whereas purified BLG is considered only a mild antioxidant. 111 Studies have also shown that the ability of BLG to bind to ligands such as retinol and palmitic acid is lost following heating, 112 just as the antioxidant activity in milk is reduced after heating, 111,113 while its antigenicity is increased at the same time. 26,112 Collectively, we have discovered a previously unrecognized role of the major milk protein BLG to transport ligands to immune cells, thereby providing an immune-regulatory effect resulting in resilience to immune activation and protection against allergic sensitization and symptoms.…”

Antioxidant Properties of Casein Phosphopeptides (CPP) and Maillard-Type Conjugated Products

“…Major protein fractions present in human and bovine milk (casein and whey) and some milk protein-derived peptides have been reported to have antioxidant activity [2][3][4][5][6][7]. In particular, specific casein hydrolysates from bovine milk demonstrate antioxidant activity via radical scavenging properties in both aqueous and lipid model systems [8][9][10][11][12][13].…”

Antioxidant Effects and Cytoprotective Potentials of Herbal Tea against H2O2-Induced Oxidative Damage by Activating Heme Oxygenase1 Pathway

“…They can serve various physiological functions such as energy production, phagocytosis, cell growth, and intracellular signaling. Normally, free radical is maintained in the moderate concentration by their own defense mechanism including antioxidative enzymes such as superoxide dismutase, catalase, and glutathione peroxidase and small molecule glutathione [1]. However, the concentration and/or activity of endogenous antioxidants will reduce with aging and cause overproduction of free radicals and the occurrence of oxidative stress, which will further result in cellular injury by damaging DNA, lipids, and protein [2,3].…”

“…Herbs have played a major role in traditional medicines for over a thousand years in China, which have a variety of health-benefit effects including antioxidant, anti-inflammatory, neuroprotective, and anticarcinogenic activities [1]. Many studies have demonstrated that the antioxidant activity of herbs is attributed to the bioactive composition such as flavonoids, alkaloids, and polyphenols [8,9].…”