Huma Nuzhat, Rafiq Saima, Sameen Aysha, Pasha Imran, Khan Muhammad Issa
National Institute of Food Science and Technology, University of Agriculture, Faisalabad-38040, Pakistan.
Department of Food Science and Technology, The University of Poonch Rawalakot, Azad Kashmir 12350, Pakistan.
Asian-Australas J Anim Sci. 2018 Feb;31(2):287-292. doi: 10.5713/ajas.17.0031. Epub 2017 Jun 27.
The aim of present study was to assess the anti-oxidant potential of water-soluble peptides (WSPs) extract derived from buffalo and cow milk Cheddar cheeses at different stages of ripening.
The antioxidant potential of WSPs extract was assessed through 2,2'-azinobis-3-ethylbenzothiazoline-6sulfonic acid (ABTS)-radical scavenging activity. In addition, impact of WSPs extract on cell viability and production of reactive oxygen species (ROS) in human colon adenocarcinoma Caco-2 (tert-butylhydroperoxide-induced) cell lines was also evaluated.
The ABTS-radical scavenging activity increased progressively with ripening period and dose-dependently in both cheeses. However, peptide extract from buffalo milk Cheddar cheese demonstrated relatively higher activity due to higher contents of water-soluble nitrogen. Intracellular ROS production in Caco-2 cells decreased significantly (p<0.05) till 150th day of cheese ripening and remained constant thereafter. Additionally, dose-dependent response of WSPs extract on antioxidant activity was noticed in the Caco-2 cell line.
On the basis of current study, the Cheddar cheese WSPs extract can protect intestinal epithelium against oxidative stress due to their antioxidant activity.
本研究旨在评估水牛乳和牛乳切达干酪在不同成熟阶段所提取的水溶性肽（WSPs）的抗氧化潜力。
通过2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸（ABTS）自由基清除活性来评估WSPs提取物的抗氧化潜力。此外，还评估了WSPs提取物对人结肠腺癌Caco-2（叔丁基过氧化氢诱导）细胞系的细胞活力和活性氧（ROS）产生的影响。
两种奶酪中，ABTS自由基清除活性均随成熟期延长而逐渐增加，且呈剂量依赖性。然而，由于水牛乳切达干酪中水溶性氮含量较高，其肽提取物表现出相对较高的活性。在奶酪成熟至150天时，Caco-2细胞内的ROS产生显著降低（p<0.05），此后保持稳定。此外，在Caco-2细胞系中还观察到WSPs提取物对抗氧化活性的剂量依赖性反应。
基于当前研究，切达干酪WSPs提取物因其抗氧化活性可保护肠上皮细胞免受氧化应激。
