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Int. J. Mol. Sci. 2018, 19(7), 1955; https://doi.org/10.3390/ijms19071955

Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells

1
Department of Pharmacy, School of Pharmacy, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy
2
PhD Program in Drug Discovery and Development, University of Salerno, Via Giovanni Paolo II 132, I-84084 Fisciano, Italy
3
Department of Pharmacy, University of Naples Federico II, Via D. Montesano 49, I-80131 Napoli, Italy
4
Dipartimento di Chimica e Tecnologie del Farmaco, Istituto Pasteur-Fondazione Cenci Bolognetti, “Sapienza” Università di Roma, P.le Aldo Moro 5, I-00185 Roma, Italy
5
European Biomedical Research Institute of Salerno, Via De Renzi 50, I-84125 Salerno, Italy
These authors equally contributed as first author.
*
Authors to whom correspondence should be addressed.
Received: 13 June 2018 / Revised: 26 June 2018 / Accepted: 3 July 2018 / Published: 4 July 2018
(This article belongs to the Special Issue Peptides for Health Benefits)
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Abstract

Redox signaling regulates different gastrointestinal (G.I.) epithelium functions. At the intestinal level, the loss of redox homeostasis in intestinal epithelial cells (IECs) is responsible for the pathogenesis and development of a wide diversity of G.I. disorders. Thus, the manipulation of oxidative stress in IECs could represent an important pharmacological target for different diseases. In this study, peptides released from in vitro gastro intestinal digestion of different buffalo-milk commercial dairy products were identified and evaluated for their bioactive properties. In particular, six G.I. digests of dairy products were tested in a model of oxidative stress for IECs. Among them, buffalo ricotta cheese was the most active and the presence of an abundant β-lactoglobulin peptide (YVEELKPTPEGDL, f:60-72) was also revealed. The antioxidant potential of the identified peptide was also evaluated in a model of hydrogen peroxide (H2O2)-induced oxidative stress in the IEC-6 cell line. The peptide was able to reduce ROS release, while, on the other hand, it increased nuclear factor (erythroid-derived 2)-like 2 (Nrf2) activation and the expression of antioxidant cytoprotective factors, such as heme oxygenase 1 (HO-1), NAD(P)H:quinone oxidoreductase 1 (NQO1), and superoxide dismutase (SOD). These results indicate that buffalo ricotta cheese-isolated peptide could have potential in the treatment of some gastrointestinal disorders. View Full-Text
Keywords: buffalo-milk dairy products; in vitro gastrointestinal digestion; solid-phase synthesis (SPPS); intestinal epithelial cells (IEC-6); reactive oxygen species (ROS); NAD(P)H: quinone oxidoreductase 1 (NQO1); heme oxygenase 1 (HO-1); superoxide dismutase (SOD); nuclear factor erythroid 2-related factor 2 (Nrf2) buffalo-milk dairy products; in vitro gastrointestinal digestion; solid-phase synthesis (SPPS); intestinal epithelial cells (IEC-6); reactive oxygen species (ROS); NAD(P)H: quinone oxidoreductase 1 (NQO1); heme oxygenase 1 (HO-1); superoxide dismutase (SOD); nuclear factor erythroid 2-related factor 2 (Nrf2)
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Basilicata, M.G.; Pepe, G.; Adesso, S.; Ostacolo, C.; Sala, M.; Sommella, E.; Scala, M.C.; Messore, A.; Autore, G.; Marzocco, S.; Campiglia, P. Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells. Int. J. Mol. Sci. 2018, 19, 1955.

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