Evaluation of antioxidant activity of whey hydrolyzate peptides in Caco-2 intestinal cells

• Grant number: 21/05213-9
• Support Opportunities: Scholarships in Brazil - Master
• Start date: July 01, 2021
• End date: March 08, 2023
• Field of knowledge: Health Sciences - Nutrition - Nutrition Biochemistry
• Principal Investigator: Fabiana Andrea Barrera Galland
• Grantee: Juliana Santos de Espindola
• Host Institution: Instituto de Tecnologia de Alimentos (ITAL). Agência Paulista de Tecnologia dos Agronegócios (APTA). Secretaria de Agricultura e Abastecimento (São Paulo - Estado). Campinas , SP, Brazil
• Associated research grant: 19/01896-4 - Study of the anti-inflammatory action of peptides derived from whey on glial cells, AP.JP

Abstract

Oxidative stress is common process to several chronic degenerative diseases, being one of the most critical factors in gastrointestinal disorders, such as inflammatory bowel diseases and colon câncer. Reactive oxygen species (ROS) are produced during cellular metabolism, but an imbalance in production and antioxidant capacity can promote oxidative stress. Under these conditions, endogenous antioxidants are not sufficient to maintain low ROS concentrations. Food-derived peptides have been studied due to their in vitro antioxidant properties and their potential for treating diseases associated with oxidative stress and as a natural alternative to synthetic antioxidants. Intestinal cells are continuously exposed to ROS generated in the intestinal lumen. Therefore, this work aim to evaluate the antioxidant activity of peptide hydrolysates derived from whey on intestinal cells Caco-2 stimulated with peroxide. The peptides will be obtained by hydrolysis with pepsin and pancreatin in an in vitro simulation system of human digestion. Peptide fractions will be obtained from ultrafiltration. Bioactivity will be tested in the fraction of total hydrolyzate and those smaller and larger than 5 kDa. Caco-2 cultures will be pre-treated for 24 h with the peptide fractions and stimulated for another 1.5 h with H2O2 (4mM). The hydrolyzate will be characterized by protein content, moisture content, degree of hydrolysis and electrophoretic profile. Bioactivity will be tested through the parameters of cell viability, production of reactive oxygen species, nitric oxide and glutathione content. The study of the antioxidant properties of isolated peptides can bring benefits to the health of the consumer, serving as functional foods, which in addition to their nutritional value have preventive properties for the development of gastrointestinal diseases. (AU)