title: Hydrophobicity of whey protein hydrolysates enhances the protective effect against oxidative damage on PC 12 cells.
abstract: The relationship between hydrophobicity and the protective effect of whey protein hydrolysates (WPHs) against oxidative stress was studied. Whey protein was first hydrolysed by pepsin and trypsin to obtain WPHs. After absorbed by macroporous adsorption resin DA201-C, three fractions named as M20, M40, and M60 were eluted by various concentrations of ethanol. The hydrophobicity showed a trend of increase from M20 to M60. Antioxidant ability test in vitro indicated that all the three components of WPHs displayed reasonably good antioxidant ability. Moreover, with the increase of hydrophobicity, antioxidant ability of WPHs improved significantly. Then rat pheochromocytoma line 12 (PC12) cells oxidative model was built to evaluate the suppression of oxidative stress of three components on PC12 cells induced by H2O2. Morphological alterations, cell viability, apoptosis rate, and intracellular antioxidase system tests all indicated that WPHs exert significant protection on PC cells against H2O2-induced damage. Among them, M60 had the highest protective effect by increasing 19·3% cell survival and reducing 28·6% cell apoptosis. These results suggested hydrophobicity of WPHs was contributing to the antioxidant ability and the protective effect against oxidative damage.
authors.affiliation: State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,1800 Lihu Avenue, Wuxi,Jiangsu 214122,China.
authors.forename: Qiu-Xiang
authors.initials: QX
authors.lastname: Zhang
authors.affiliation: State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,1800 Lihu Avenue, Wuxi,Jiangsu 214122,China.
authors.forename: Man-Man
authors.initials: MM
authors.lastname: Jin
authors.affiliation: Key Laboratory of Nuclear Medicine,Jiangsu Institute of Nuclear Medicine, Ministry of Health,20 Qian Rong Road, Wuxi,Jiangsu 214063,China.
authors.forename: Li
authors.initials: L
authors.lastname: Zhang
authors.affiliation: Key Laboratory of Nuclear Medicine,Jiangsu Institute of Nuclear Medicine, Ministry of Health,20 Qian Rong Road, Wuxi,Jiangsu 214063,China.
authors.forename: Hui-Xin
authors.initials: HX
authors.lastname: Yu
authors.affiliation: State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,1800 Lihu Avenue, Wuxi,Jiangsu 214122,China.
authors.forename: Zhen
authors.initials: Z
authors.lastname: Sun
authors.affiliation: State Key Laboratory of Food Science and Technology,School of Food Science and Technology,Jiangnan University,1800 Lihu Avenue, Wuxi,Jiangsu 214122,China.
authors.forename: Rong-Rong
authors.initials: RR
authors.lastname: Lu
mesh_terms: D000596:Amino Acids / Q000032:analysis; D000818:Animals; D000975:Antioxidants / Q000494:pharmacology; D017209:Apoptosis / Q000187:drug effects; D005591:Chemical Fractionation; D006861:Hydrogen Peroxide / Q000494:pharmacology; D057927:Hydrophobic and Hydrophilic Interactions; D007770:L-Lactate Dehydrogenase / Q000032:analysis; D015227:Lipid Peroxidation / Q000187:drug effects; D008315:Malondialdehyde / Q000032:analysis; D008894:Milk Proteins / Q000737:chemistry* / Q000494:pharmacology; D018384:Oxidative Stress / Q000187:drug effects*; D016716:PC12 Cells; D011492:Protein Hydrolysates / Q000494:pharmacology*; D051381:Rats; D000067816:Whey Proteins
chemical_list: D000596:Amino Acids; D000975:Antioxidants; D008894:Milk Proteins; D011492:Protein Hydrolysates; D000067816:Whey Proteins; D008315:Malondialdehyde; D006861:Hydrogen Peroxide; D007770:L-Lactate Dehydrogenase
keywords: Antioxidant peptides; hydrophobicity; oxidative damage; whey protein hydrolysates