期刊
FOOD RESEARCH INTERNATIONAL
卷 121, 期 -, 页码 176-184出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.foodres.2019.03.039
关键词
Neuroprotective effect; Apoptosis; Peptide; Beef; SH-SY5Y cells
资金
- Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) through Agri-Bioindustry Technology Development Program - Ministry of Agriculture, Food and Rural Affairs (MAFRA) [315017-05-3-HDOBO]
- Chung-Ang University
The neuroprotective effect of peptide fractions of different molecular weights obtained from beef by commercial enzymes in SH-SY5Y cells was investigated. The < 3 kDa and < 10 kDa peptide fractions were obtained by hydrolysis using inexpensive commercial enzymes (alkaline-AK and papain). The resulting peptide fractions decreased the apoptotic ratio by 20.06% to 33.25% in hydrogen peroxide treated SH-SY5Y cells. Moreover, the peptide fractions obtained by alkaline-AK and papain did not affect cytotoxicity. In addition, the < 3 kDa peptide fractions obtained using alkaline-AK reduced DNA fragmentation and reactive oxygen species generation, and increased superoxide dismutase activity and catalase levels in H2O2 treated SH-SY5Y cells. Furthermore, the < 3 kDa and < 10 kDa peptide fractions showed strong antioxidant activities in 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt, iron chelation, and reducing power tests. The present results suggest that the < 3 kDa peptide fractions obtained using alkaline-AK have superior neuroprotective activity and antioxidative activities.
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