کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2434328 1107002 2014 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Antioxidant effects of enzymatic hydrolysates of whey protein concentrate on cultured human endothelial cells
ترجمه فارسی عنوان
اثرات آنتی اکسیدانی هیدرولیز آنزیمی کنسانتره پروتئین آب پنیر بر سلول های اندوتلیال بدن انسان
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی

Enzymatic hydrolysis of whey protein concentrate (WPC) was performed using Alcalase, Neutrase, Corolase PP or Flavourzyme. The hydrolysates were filtered through membranes having different molecular mass cut-offs. The hydrolysate fractions had significantly (P < 0.001) greater antioxidant capacity than unhydrolysed WPC, as measured by the oxygen radical absorbance capacity assay (ORAC). Furthermore, incubation of human umbilical vein endothelial cells (HUVECs) with the hydrolysate fractions resulted in an increase in cellular glutathione and catalase activity. Microarray analysis showed beneficial regulation of various genes involved in the antioxidant/detoxification processes in HUVECs incubated with the 5 kDa permeates of WPC hydrolysed by Alcalase or Neutrase. In conclusion, peptides generated by the enzymatic hydrolysis of WPC using Alcalase, Neutrase, Corolase PP or Flavourzyme have a high antioxidant capacity and may have a role in the beneficial regulation of endothelial cell function.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: International Dairy Journal - Volume 36, Issue 2, June 2014, Pages 128–135
نویسندگان
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