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Effect of the Plastein Reaction in Presence of Extrinsic Amino Acids on the Protective Activity of Casein Hydrolysate against Ethanol-Induced Damage in HHL-5 Cells

1
College of Light Industry, Liaoning University, Shenyang 110036, China
2
Faculty of Food Quality and Safety, Qiqihar University, Qiqihar 161006, China
3
Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, China
*
Author to whom correspondence should be addressed.
Foods 2019, 8(4), 112; https://doi.org/10.3390/foods8040112
Received: 26 February 2019 / Revised: 25 March 2019 / Accepted: 26 March 2019 / Published: 29 March 2019
(This article belongs to the Section Dairy)
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Abstract

Casein hydrolysates (CH) were prepared using papain and modified by the plastein reaction (CH-P) in the presence of extrinsic phenylalanine (CH-P-Phe) or tryptophan (CH-P-Trp). The in vitro protective activity of CH and its modified products against ethanol-induced damage in HHL-5 cells was investigated. The results showed that the modification by the plastein reaction reduced the amino group content of CH. However, the modification by the plastein reaction in the presence of extrinsic amino acids could enhance the antioxidant, proliferative, cell cycle arresting, and anti-apoptosis activity of CH. Biological activities of CH and its modified products in the HHL-5 cells varied depending on the hydrolysate concentration (1, 2, and 3 mg/mL) and treatment time (24, 48, and 72 h). Generally, higher biological activities were found after cell treatment with CH or its modified products at concentration of 2 mg/mL for 48 h compared to other treatments. In addition, CH modified in the presence of tryptophan (CH-P-Trp) showed higher biological activity than that modified in the presence of phenylalanine (CH-P-Phe). Based on the obtained results, it can be concluded that casein hydrolysates with enhanced biological activity and potential health benefits can be produced by papain and the plastein reaction with the incorporation of extrinsic amino acids. View Full-Text
Keywords: casein hydrolysate; plastein reaction; HHL-5 cells; antioxidant capacity; in vitro activity casein hydrolysate; plastein reaction; HHL-5 cells; antioxidant capacity; in vitro activity
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Bo, L.-Y.; Pang, J.-N.; Song, C.-L.; Li, T.-J. Effect of the Plastein Reaction in Presence of Extrinsic Amino Acids on the Protective Activity of Casein Hydrolysate against Ethanol-Induced Damage in HHL-5 Cells. Foods 2019, 8, 112.

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