Food and Fermentation Industries >

2021 , Vol. 47 >Issue 19: 95 - 100

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028087

Antioxidant activity and protective on cell line RAW 264.7 with casein-derived glycomacropeptide hydrolysates

  • TANG Qiwen ,
  • WU Zeyi ,
  • YU Ningxiang ,
  • YE Qin ,
  • MENG Xianghe ,
  • NIE Xiaohua
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  • 1(College of Food Science and Technology,Zhejiang University of Technology,Hangzhou 310014,China)
    2(Institute of Food Science,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,China)

Received date: 2021-05-18

  Revised date: 2021-06-12

  Online published: 2021-11-04

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Abstract

Glycomacropeptide (GMP) hydrolysates from casein were prepared by hydrolysis with neutral protease, papain and alkaline protease. The suitable protease types and enzymolysis time were determined based on free radical scavenging activity. Then, the protect effect of GMP hydrolysates on cell line RAW 264.7 were investigated. The results showed that all the GMP hydrolysates could scavenge free radicals including ABTS cation ion, DPPH and ·O-2. The hydrolysate obtained by neutral protease for 4 h (N-GMPH) exerted strong free radical scavenging activity, and markedly increased the viability of RAW 264.7 cells along with the obvious decrease in ROS production. In conclusion, N-GMPH could alleviate oxidative damage in cells. The results provide supports for N-GMPH as a functional food ingredient.

Key words： casein glycomacropeptide; free radicals scavenging activity; anti-oxidative damage; cell line RAW 264.7

Cite this article

TANG Qiwen , WU Zeyi , YU Ningxiang , YE Qin , MENG Xianghe , NIE Xiaohua . Antioxidant activity and protective on cell line RAW 264.7 with casein-derived glycomacropeptide hydrolysates[J]. Food and Fermentation Industries, 2021 , 47(19) : 95 -100 . DOI: 10.13995/j.cnki.11-1802/ts.028087

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