Bovine Colostrum Whey Protein Hydrolysate Inhibits Cell DNA Damage and LDL Oxidation In Vitro

Abstract

Whey protein isolated from bovine colostrums collected on the second day postpartum was two-stage hydrolyzed by alcalase and flavourzyme. The whey hydrolysates were finally fractionated by ultrafiltration (UF) with a 10 kDa molecular weight (MW) cutoff membrane and subsequently used to evaluate the effect of whey protein hydrolysis on inhibition of DNA oxidative damage and low-density lipoprotein (LDL) oxidation in vitro. Results showed that whey hydrolysis exhibited not only higher inhibitory activities of oxidative damage of deoxyribose but also an inhibitory effect on the breakdown of supercoiled DNA into open circular DNA and linear DNA. The quantities of 8-hydroxy-2′-deoxyguanosine (8-OH-2′-dG) formed with the addition of whey hydrolysate protein, the hydrolysate fraction of MW >10 kDa, and the hydrolysate fraction of MW <10 kDa were 0.25, 0.06, and 0.09 μg/mL, respectively. The lag time of conjugated diene formation of the control sample, which was only combined with cupric ions and LDL, was 90 min. The samples added with the hydrolysate fractions exhibited higher inhibitory activity on LDL oxidation. The whey hydrolysate fractions extended the lag time of conjugated diene formation to 270 min. The lag time of the whey hydrolysate fractions was 3 times that of the control.

Antioxidant activities of enzymatic‐hydrolysed proteins of dromedary (Camelus dromedarius) colostrum

“…Bovine colostrum and milk protein hydrolysates have been widely studied for their antioxidant activities (Brandelli et al ; Chiang et al ). Likewise, antioxidant activities of dromedary milk proteins before and after digestion with proteolytic enzymes were investigated (Kumar et al ; Assem et al ; Al‐Shamsi et al ).…”

Physicochemical and antioxidant properties of freeze-dried dromedary skim colostrum and milk powder

“…Nadalje, obrano devino mlijeko u prahu imalo je veću gustoću i veću nasipnu gustoću. Topljivost proteina u obranom kolostrumu u prahu bila je znatno veća nego u obranom mlijeku u prahu, i to u širokom rasponu pH (3)(4)(5)(6)(7)(8). Antioksidacijska aktivnosti određivana je korištenjem različitih in vitro testova, uključujući 2,2-difenil-l-pikrilhidrazil (DPPH) i 2,2'azino-bis (3-etilbenztiazolin-6-sulfonska kiselina) (ABTS) reducirajuću aktivnost radikala, kao i FRAP metodu te kapacitet keliranja željeza.…”

The Bioactive Compound Contents and Potential Protective Effects of Royal Jelly Protein Hydrolysates against DNA Oxidative Damage and LDL Oxidation

“…Protein hydrolysate is a mixture of peptides, free amino acids and other proteases. Protein hydrolysate products have different physiological activities based on enzyme specificity and the degree of hydrolysis (DH) [ 3 ]. Royal jelly (RJ) is an attractive ingredient in healthy foods and has for some time been in use commercially.…”

“…In a living cell, DNA is a repository of genetic information and is remarkably susceptible to damage induced by exogenous and endogenous factors [ 3 , 17 , 18 ]. Reactions that cause DNA damage include oxidation, methylation and deamination [ 19 ], among which oxidation is highly significant.…”

“…Reactions that cause DNA damage include oxidation, methylation and deamination [ 19 ], among which oxidation is highly significant. DNA damage caused by reactive oxygen species (ROS) such as hydroxyl radicals ( ● OH), hydrogen peroxide (H 2 O 2 ) and superoxide (O 2 − ) leads to cell repair or failure to repair the errors caused by the split mutations [ 3 , 18 ]. Additionally, ROS directly interfere with cell signal transmissions and the initiation of mitosis; the increase in the degree of DNA damage further leads to mutations or increased exposure to the mutant DNA [ 18 , 20 ].…”