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

International Dairy Journal

Volumn 63, Issue , 2016, Pages 107-114

  Cermeño, Maria ^a,b   FitzGerald, Richard J ^a   O'Brien, Nora M ^b  

^a UNIVERSITY OF LIMERICK   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

HYDROLYSIS; PLANTS (BOTANY); SODIUM;

ANTI-INFLAMMATORY EFFECTS; ANTI-OXIDANT ACTIVITIES; FERRIC REDUCING ANTIOXIDANT POWER; IMMUNOMODULATORY ACTIVITIES; MICROBIAL TRANSGLUTAMINASE; OXYGEN RADICAL ABSORBANCE CAPACITIES; PROTECTIVE EFFECTS; TRANSGLUTAMINASES;

ANTIOXIDANTS;

EID: 84987948157     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2016.08.007     Document Type: Article

References (52)

1. Aliaga, C., Lissi, E.A., Reactions of the radical cation derived from 2,2′-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS·+) with amino acids. Kinetics and mechanism. Canadian Journal of Chemistry 78 (2000), 1052–1059.
2. Aluko, R.E., Functional foods and nutraceuticals, Vol. 23, 2012, Springer, New York, NY, USA.
3. Bagheri, L., Madadlou, A., Yarmand, M., Mousavi, M.E., Potentially bioactive and caffeine-loaded peptidic sub-micron and nanoscalar particles. Journal of Functional Foods 6 (2014), 462–469.
4. Benzie, I.F., Strain, J.J., Ferric reducing/antioxidant power assay: Direct measure of total antioxidant activity of biological fluids and modified version for simultaneous measurement of total antioxidant power and ascorbic acid concentration. Methods in Enzymology 299 (1999), 15–27.
5. Bonomi, F., Brandt, R., Favalli, S., Ferranti, P., Fierro, O., Frøkiær, H., et al. Structural determinants of the immunomodulatory properties of the C-terminal region of bovine β-casein. International Dairy Journal 21 (2011), 770–776.
6. Brand-Williams, W., Cuvelier, M.E., Berset, C., Use of a free radical method to evaluate antioxidant activity. LWT – Food Science and Technology 28 (1995), 25–30.
7. Chen, A.Y., Lü, J.-M., Yao, Q., Chen, C., Entacapone is an antioxidant more potent than vitamin C and vitamin E for scavenging of hypochlorous acid and peroxynitrite, and the inhibition of oxidative stress-induced cell death. Medical Science Monitor 22 (2016), 687–696.
8. Chen, H.-M., Muramoto, K., Yamauchi, F., Fujimoto, K., Nokihara, K., Antioxidative properties of histidine-containing peptides designed from peptide fragments found in the digests of a soybean protein. Journal of Agricultural and Food Chemistry 46 (1998), 49–53.
9. Flanagan, J., FitzGerald, R.J., Functional properties of Bacillus proteinase hydrolysates of sodium caseinate incubated with transglutaminase pre- and post-hydrolysis. International Dairy Journal 13 (2003), 135–143.
10. 2-induced oxidative stress in Caco-2 cells. Food Chemistry 129 (2011), 1495–1503.
11. Gottardi, D., Hong, P.K., Ndagijimana, M., Betti, M., Conjugation of gluten hydrolysates with glucosamine at mild temperatures enhances antioxidant and antimicrobial properties. LWT – Food Science and Technology 57 (2014), 181–187.
12. Heo, S.-J., Park, P.-J., Park, E.-J., Kim, S.-K., Jeon, Y.-J., Antioxidant activity of enzymatic extracts from a brown seaweed Ecklonia cava by electron spin resonance spectrometry and comet assay. European Food Research and Technology 221 (2005), 41–47.
13. Hernández-Ledesma, B., García-Nebot, M.J., Fernández-Tomé, S., Amigo, L., Recio, I., Dairy protein hydrolysates: Peptides for health benefits. International Dairy Journal 38 (2014), 82–100.
14. Hong, P.K., Gottardi, D., Ndagijimana, M., Betti, M., Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity. Food Chemistry 142 (2014), 285–293.
15. Jiehui, Z., Liuliu, M., Haihong, X., Yang, G., Yingkai, J., Lun, Z., et al. Immunomodulating effects of casein-derived peptides QEPVL and QEPV on lymphocytes in vitro and in vivo. Food and Function 5 (2014), 2061–2069.
16. Karnjanapratum, S., O'Callaghan, Y.C., Benjakul, S., O'Brien, N., Antioxidant, immunomodulatory and antiproliferative effects of gelatin hydrolysate from unicorn leatherjacket skin. Journal of the Science of Food and Agriculture 96 (2016), 3220–3226.
17. Korhonen, H., Pihlanto, A., Bioactive peptides: Production and functionality. International Dairy Journal 16 (2006), 945–960.
18. Lahart, N., O'Callaghan, Y., Aherne, S.A., O'Sullivan, D., FitzGerald, R.J., O'Brien, N.M., Extent of hydrolysis effects on casein hydrolysate bioactivity: Evaluation using the human Jurkat T cell line. International Dairy Journal 21 (2011), 777–782.
19. Li, E.W.Y., Mine, Y., Immunoenhancing effects of bovine glycomacropeptide and its derivatives on the proliferative response and phagocytic activities of human macrophage-like cells, U937. Journal of Agricultural and Food Chemistry 52 (2004), 2704–2708.
20. Lobo, V., Patil, A., Phatak, A., Chandra, N., Free radicals, antioxidants and functional foods: Impact on human health. Pharmacognosy Reviews 4 (2010), 118–126.
21. López-Alarcón, C., Denicola, A., Evaluating the antioxidant capacity of natural products: A review on chemical and cellular-based assays. Analytica Chimica Acta 763 (2013), 1–10.
22. Mao, X.Y., Cheng, X., Wang, X., Wu, S.J., Free-radical-scavenging and anti-inflammatory effect of yak milk casein before and after enzymatic hydrolysis. Food Chemistry 126 (2011), 484–490.
23. Mao, X.Y., Yang, H.Y., Song, J.P., Li, Y.H., Ren, F.Z., Effect of yak milk casein hydrolysate on Th1/Th2 cytokines production by murine spleen lymphocytes in vitro. Journal of Agricultural and Food Chemistry 55 (2007), 638–642.
24. McCarthy, A.L., O'Callaghan, Y.C., Connolly, A., Piggott, C.O., FitzGerald, R.J., O'Brien, N.M., Phenolic extracts of brewers’ spent grain (BSG) as functional ingredients – Assessment of their DNA protective effect against oxidant-induced DNA single strand breaks in U937 cells. Food Chemistry 134 (2012), 641–646.
25. McCarthy, A.L., O'Callaghan, Y.C., Connolly, A., Piggott, C.O., FitzGerald, R.J., O'Brien, N.M., Brewers’ spent grain (BSG) protein hydrolysates decrease hydrogen peroxide (H2O2)-induced oxidative stress and concanavalin-A (con-A) stimulated IFN-γ production in cell culture. Food and Function 4 (2013), 1709–1716.
26. Mukhopadhya, A., Noronha, N., Bahar, B., Ryan, M.T., Murray, B.A., Kelly, P.M., et al. The anti-inflammatory potential of a moderately hydrolysed casein and its 5 kDa fraction in in vitro and ex vivo models of the gastrointestinal tract. Food and Function 6 (2015), 612–621.
27. Nongonierma, A., FitzGerald, R., Bioactive properties of milk proteins in humans: A review. Peptides 73 (2015), 20–34.
28. Nongonierma, A., O'Keeffe, M., FitzGerald, R., Milk protein hydrolysates and bioactive peptides. McSweeney, P.L.H., O'Mahony, J.A., (eds.) Advanced dairy chemistry Proteins: Applied aspects, Vol. 1B, 2016, Springer New York, New York, NY, USA, 417–482.
29. O'Sullivan, S.M., O'Callaghan, Y.C., O'Keeffe, M.B., FitzGerald, R.J., O'Brien, N.M., Potential immunomodulatory effects of casein-derived bioactive peptides in human T cells. Proceedings of the Nutrition Society, 74, 2015, e107.
30. O'Sullivan, D., Lahart, N., O'Callaghan, Y., O'Brien, N.M., FitzGerald, R.J., Characterisation of the physicochemical, residual antigenicity and cell activity properties of transglutaminase cross-linked sodium caseinate hydrolysates. International Dairy Journal 33 (2013), 49–54.
31. Özer, B., Hayaloglu, A.A., Yaman, H., Gürsoy, A., Şener, L., Simultaneous use of transglutaminase and rennet in white-brined cheese production. International Dairy Journal 33 (2013), 129–134.
32. Pashkow, F.J., Oxidative stress and inflammation in heart disease: Do antioxidants have a role in treatment and/or prevention?. International Journal of Inflammation, 2011, 2011 article 514623, (open access).
33. Phelan, M., Aherne, A., FitzGerald, R.J., O'Brien, N.M., Casein-derived bioactive peptides: Biological effects, industrial uses, safety aspects and regulatory status. International Dairy Journal 19 (2009), 643–654.
34. Phelan, M., Aherne-Bruce, S.A., O'Sullivan, D., FitzGerald, R.J., O'Brien, N.M., Potential bioactive effects of casein hydrolysates on human cultured cells. International Dairy Journal 19 (2009), 279–285.
35. Pihlanto, A., Antioxidative peptides derived from milk proteins. International Dairy Journal 16 (2006), 1306–1314.
36. Power, O., Jakeman, P., FitzGerald, R.J., Antioxidative peptides: Enzymatic production, in vitro and in vivo antioxidant activity and potential applications of milk-derived antioxidative peptides. Amino Acids 44 (2012), 797–820.
37. Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., Rice-Evans, C., Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology and Medicine 26 (1999), 1231–1237.
38. Romeih, E.A., Abdel-Hamid, M., Awad, A.A., The addition of buttermilk powder and transglutaminase improves textural and organoleptic properties of fat-free buffalo yogurt. Dairy Science and Technology 94 (2014), 297–309.
39. Singh, U., Devaraj, S., Jialal, I., Vitamin E, oxidative stress and inflammation. Annual Review of Nutrition 25 (2005), 151–174.
40. Smith, P.K., Krohn, R.I., Hermanson, G.T., Mallia, A.K., Gartner, F.H., Provenzano, M.D., et al. Measurement of protein using bicinchoninic acid. Analytical Biochemistry 150 (1985), 76–85.
41. Spellman, D., Kenny, P., O'Cuinn, G., Fitzgerald, R.J., Aggregation properties of whey protein hydrolysates generated with Bacillus licheniformis proteinase activities. Journal of Agricultural and Food Chemistry 53 (2005), 1258–1265.
42. Stuknyte, M., De Noni, I., Guglielmetti, S., Minuzzo, M., Mora, D., Potential immunomodulatory activity of bovine casein hydrolysates produced after digestion with proteinases of lactic acid bacteria. International Dairy Journal 21 (2011), 763–769.
43. Suetsuna, K., Ukeda, H., Ochi, H., Isolation and characterization of free radical scavenging activities peptides derived from casein. Journal of Nutritional Biochemistry 11 (2000), 128–131.
44. Takahashi, K., Murakami, M., Hosaka, K., Kikuchi, H., Oshima, Y., Kubohara, Y., Regulation of IL-2 production in Jurkat cells by Dictyostelium-derived factors. Life Sciences 85 (2009), 438–443.
45. Tanaka, S., Akaishi, E., Hosaka, K., Okamura, S., Kubohara, Y., Zinc ions suppress mitogen-activated interleukin-2 production in Jurkat cells. Biochemical and Biophysical Research Communications 335 (2005), 162–167.
46. Wada, Y., Lönnerdal, B., Bioactive peptides derived from human milk proteins — mechanisms of action. Journal of Nutritional Biochemistry 25 (2014), 503–514.
47. Walsh, D.J., Bernard, H., Murray, B.A., MacDonald, J., Pentzien, A.K., Wright, G.A., et al. In vitro generation and stability of the lactokinin β-lactoglobulin fragment (142–148). Journal of Dairy Science 87 (2004), 3845–3857.
48. WHO, Global atlas on cardiovascular disease prevention and control. 2011, World Health Organization, Geneva.
49. Xie, N., Wang, C., Ao, J., Li, B., Non-gastrointestinal-hydrolysis enhances bioavailability and antioxidant efficacy of casein as compared with its in vitro gastrointestinal digest. Food Research International 51 (2013), 114–122.
50. Zhang, Q.-X., Jin, M.-M., Zhang, L., Yu, H.-X., Sun, Z., Lu, R.-R., Hydrophobicity of whey protein hydrolysates enhances the protective effect against oxidative damage on PC 12 cells. Journal of Dairy Research 82 (2015), 1–7.
51. Zou, T.-B., He, T.-P., Li, H.-B., Tang, H.-W., Xia, E.-Q., The structure-activity relationship of the antioxidant peptides from natural proteins. Molecules, 21, 2016 article 72.
52. Zulueta, A., Esteve, M.J., Frígola, A., ORAC and TEAC assays comparison to measure the antioxidant capacity of food products. Food Chemistry 114 (2009), 310–316.