In vitro antioxidant and immunomodulatory activity of transglutaminase-treated sodium caseinate hydrolysates

Cermeño, Maria; Fitzgerald, Richard J.; O’Brien, Nora M.

doi:10.1016/j.idairyj.2016.08.007

Cited by 19 publications

(15 citation statements)

References 51 publications

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“…Findings from previous studies suggest that the comet assay may be the most sensitive assay to determine antioxidant activity in cells. Cermeño et al () reported that casein hydrolysates failed to significantly restore GSH concentrations in H 2 O 2 ‐challenged U937 cells. However, in the same study one of the casein hydrolysates showed protective effects against H 2 O 2 ‐induced DNA damage in U937 cells as assessed using the comet assay.…”

Section: Discussionmentioning

confidence: 99%

“…Findings from previous studies suggest that the comet assay may be the most sensitive assay to determine antioxidant activity in cells. Cermeño et al (2016) (Ichikawa et al, 2010). Previous studies have reported that enzymatic hydrolysis of collagen or gelatin using two or more proteases in combination may generate hydrolysates with greater antioxidant activity compared to single proteolysis.…”

Section: Discussionmentioning

confidence: 99%

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Bioactivity of bovine lung hydrolysates prepared using papain, pepsin, and Alcalase

O’Sullivan

Lafarga

Hayes³

et al. 2017

J Food Biochem

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Bovine lung tissue was hydrolyzed using three different proteases, papain, pepsin, or Alcalase, to generate hydrolysates. Hydrolysates showed little antioxidant activity in noncellular or cellular assays. The anti‐inflammatory activity of hydrolysates was assessed in RAW264.7 macrophages and Jurkat T cells. Treatment with the Alcalase hydrolysate significantly decreased the production of the pro‐inflammatory cytokines interleukin (IL)‐6 and IL‐1β in a dose dependent manner in RAW264.7 cells. Nitric oxide production also significantly decreased following treatment with this hydrolysate. The papain hydrolysate decreased IL‐6, IL‐1β, and NO production in RAW264.7 cells and IL‐2 production in Jurkat T cells. However, the decrease was likely due to cytotoxicity of this hydrolysate toward these cell lines. The pepsin hydrolysate had no effect on cytokine production in RAW264.7 cells and only slightly decreased IL‐2 production in Jurkat T cells. Practical applications Meat production generates large amounts of protein rich co‐products, which are often discarded as waste or sold as low value animal feeds. The enzymatic hydrolysis of these protein co‐products may produce hydrolysates that are capable of reducing oxidation or inflammation. Novel hydrolysates were generated from the hydrolysis of bovine lung and results from this study indicate that the hydrolysis of bovine lung using the commercially available protease Alcalase may have potential as an anti‐inflammatory agent.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Bioactivity of bovine lung hydrolysates prepared using papain, pepsin, and Alcalase

O’Sullivan

Lafarga

Hayes³

et al. 2017

J Food Biochem

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“…Studies have also reported that the activity of NF-κβ, one of the major inflammatory signalling pathways, may be reduced in cells exposed to casein hydrolysates (Altmann et al, 2016;Malinowski, Klempt, Clawin-Rädecker, Lorenzen, & Meisel, 2014). The hydrolysis of casein using mammalian, bacterial or plant derived enzymes has also been reported to have immunomodulating effects on Jurkat T cells in other studies (Cermeño et al, 2016;Lahart et al, 2011;Phelan et al, 2009). To the best of our knowledge, no study has compared the cellular antioxidant and anti-inflammatory activities of sodium caseinate hydrolysates generated under the same conditions [hydrolysis time and enzyme:substrate (E:S) ratio], using a range of proteolytic preparations.…”

Section: Accepted Manuscriptmentioning

confidence: 95%

“…4 More recently, the hydrolysis of casein using Prolyve®, generated a hydrolysate which prevented H 2 O 2 -induced DNA damage in U937 cells (Cermeño, FitzGerald, & O'Brien, 2016).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Immunomodulatory activity of 5 kDa permeate fractions of casein hydrolysates generated using a range of enzymes in Jurkat T cells and RAW264.7 macrophages

O'Sullivan

O’Callaghan

O’Keeffe

et al. 2019

International Dairy Journal

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“…The antioxidant activity of the non-conjugated and conjugated samples was determined using the ORAC assay following the method described by Cermeño, FitzGerald, and O'Brien (2016).…”

Section: Extent Of Conjugationmentioning

confidence: 99%

Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate

et al. 2019

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The conjugation of proteins with carbohydrates generates covalent bonds which may improve their techno-and biofunctional properties and therefore expand their applications in the food industry. In the present study, a design of experiments (DOE) approach was used to determine the effect of conjugation of whey protein concentrate (WPC) and WPC hydrolysates with carrageenan (CGN) on its emulsifying and antioxidant properties. The DOE was composed of 3 levels with 3 factors, i.e., WPC:CGN (1:1.0 1:3.5, 1:6.0), time of conjugation (6, 27 and 48 h) and degree of hydrolysis (DH; unhydrolysed, low DH and high DH). The conjugated samples were characterised for their oxygen radical absorbance capacity (ORAC) and emulsion activity (EA). Two samples, C3 (1:1.0, 6 h and unhydrolysed) and C4 (1:1.0, 6 h and low DH) with ORAC and EA values of 601.30 ± 14.71 and 709.32 ± 11.11 µmol Trolox equivalents g -1 freeze-dried powder and 0.51 ± 0.01 and 0.58 ± 0.01 absorbance units, respectively, were selected for further study. Emulsions were generated with WPC, non-conjugated (NC3 and NC4) and conjugated (C3 and C4) samples and their functional properties were compared. The NC3 and NC4 samples had higher viscoelastic moduli (G' and G'') than C3, C4 and the WPC samples which indicated that more stable emulsions may be formed with non-conjugated samples. However, the NC3, NC4 and WPC samples showed low emulsion stability (ES) after 28 days storage with values ranging from 78.6 ± 3.5 -85.6 ± 3.6 % whereas the conjugated C3 and C4 samples had improved ES with significantly (p < 0.05) lower coalescence index values (64.2 ± 2.5 and 66.7 ± 3.7 %, respectively). However, conjugation of the hydrolysate (C4) had a significant (p < 0.05) negative effect on lipid oxidation (0.62 ± 0.04 equivalents of 1,1,3,3tetraethoxypropane (TEP) /kg emulsion) compared to the unhydrolysed conjugate C3 (0.42 ± 0.04 eq TEP/kg emulsion).

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In vitro antioxidant and immunomodulatory activity of transglutaminase-treated sodium caseinate hydrolysates

Cited by 19 publications

References 51 publications

Bioactivity of bovine lung hydrolysates prepared using papain, pepsin, and Alcalase

Bioactivity of bovine lung hydrolysates prepared using papain, pepsin, and Alcalase

Immunomodulatory activity of 5 kDa permeate fractions of casein hydrolysates generated using a range of enzymes in Jurkat T cells and RAW264.7 macrophages

Role of carbohydrate conjugation on the emulsification and antioxidant properties of intact and hydrolysed whey protein concentrate

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