Neuroprotective effects of different molecular weight peptide fractions obtained from beef by hydrolysis with commercial enzymes in SH-SY5Y cells
| Autor: | Seung Yun Lee, Sun Jin Hur |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
chemistry.chemical_classification
0303 health sciences SH-SY5Y Molecular mass Protein Hydrolysates 030309 nutrition & dietetics Chemistry Apoptosis Peptide Free Radical Scavengers 04 agricultural and veterinary sciences 040401 food science Neuroprotection Red Meat 03 medical and health sciences Hydrolysis Neuroprotective Agents 0404 agricultural biotechnology Enzyme Biochemistry Cell Line Tumor Humans Peptides Food Science |
| Zdroj: | Food Research International. 121:176-184 |
| ISSN: | 0963-9969 |
| Popis: | The neuroprotective effect of peptide fractions of different molecular weights obtained from beef by commercial enzymes in SH-SY5Y cells was investigated. The3 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, the3 kDa peptide fractions obtained using alkaline-AK reduced DNA fragmentation and reactive oxygen species generation, and increased superoxide dismutase activity and catalase levels in H |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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