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Antioxidant activity and protective effects of Saccharomyces cerevisiae peptide fractions against H2O2-induced oxidative stress in Caco-2 cells

Mahta Mirzaei (UGent) , Saeed Mirdamadi and Maliheh Safavi
(2019) JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION. 13(4). p.2654-2662
Author
Organization
Abstract
Oxidative stress is one of the most causes of some severe diseases and the spoilage of foods. Protein hydrolysates containing antioxidant peptides are a suitable candidate to replace synthetic antioxidant. In the present study, the in vitro and cellular antioxidant properties of Saccharomyces cerevisiae protein hydrolysate and the peptide fractions have been reported. The peptide protective role was evaluated in H2O2-stimulated Caco-2 cells to consider cell viability, cellular lipid and protein oxidation, and the level of cellular antioxidant enzymes such as Catalase (CAT) and Glutathione-S-transferase (GST). The peptide fractions showed a significant ferric reducing antioxidant power (67.10-93.52 mu m FeSO4/mg protein), and < 3 kDa peptide fraction with 59.5% inhibitory effect on the 7th day, exhibited the most inhibitory activity toward linoleic acid peroxidation. Ultrafiltered fractions ( < 3 kDa and 3-5 kDa) significantly (P <= 0.05) decreased the levels of malondialdehyde (MDA) and protein carbonyl and the production of CAT and GST enzymes as protective responses of cells under oxidative stress by H2O2. This study confirms the antioxidant activity of yeast protein hydrolysate and peptide fractions and their potential to reduce cellular oxidative stress and thus validates their potential use as a valuable ingredient of functional foods.
Keywords
Peptides, Yeast extract, Oxidative stress, Cellular antioxidants, HYDROGEN-PEROXIDE, PROTEIN, IDENTIFICATION, PURIFICATION, HYDROLYSATE, DAMAGE, STABILITY, CAPACITY, CATALASE, PLASMA

Citation

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MLA
Mirzaei, Mahta, et al. “Antioxidant Activity and Protective Effects of Saccharomyces Cerevisiae Peptide Fractions against H2O2-Induced Oxidative Stress in Caco-2 Cells.” JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol. 13, no. 4, 2019, pp. 2654–62, doi:10.1007/s11694-019-00186-5.
APA
Mirzaei, M., Mirdamadi, S., & Safavi, M. (2019). Antioxidant activity and protective effects of Saccharomyces cerevisiae peptide fractions against H2O2-induced oxidative stress in Caco-2 cells. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 13(4), 2654–2662. https://doi.org/10.1007/s11694-019-00186-5
Chicago author-date
Mirzaei, Mahta, Saeed Mirdamadi, and Maliheh Safavi. 2019. “Antioxidant Activity and Protective Effects of Saccharomyces Cerevisiae Peptide Fractions against H2O2-Induced Oxidative Stress in Caco-2 Cells.” JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 13 (4): 2654–62. https://doi.org/10.1007/s11694-019-00186-5.
Chicago author-date (all authors)
Mirzaei, Mahta, Saeed Mirdamadi, and Maliheh Safavi. 2019. “Antioxidant Activity and Protective Effects of Saccharomyces Cerevisiae Peptide Fractions against H2O2-Induced Oxidative Stress in Caco-2 Cells.” JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 13 (4): 2654–2662. doi:10.1007/s11694-019-00186-5.
Vancouver
1.
Mirzaei M, Mirdamadi S, Safavi M. Antioxidant activity and protective effects of Saccharomyces cerevisiae peptide fractions against H2O2-induced oxidative stress in Caco-2 cells. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION. 2019;13(4):2654–62.
IEEE
[1]
M. Mirzaei, S. Mirdamadi, and M. Safavi, “Antioxidant activity and protective effects of Saccharomyces cerevisiae peptide fractions against H2O2-induced oxidative stress in Caco-2 cells,” JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, vol. 13, no. 4, pp. 2654–2662, 2019.
@article{8766033,
  abstract     = {{Oxidative stress is one of the most causes of some severe diseases and the spoilage of foods. Protein hydrolysates containing antioxidant peptides are a suitable candidate to replace synthetic antioxidant. In the present study, the in vitro and cellular antioxidant properties of Saccharomyces cerevisiae protein hydrolysate and the peptide fractions have been reported. The peptide protective role was evaluated in H2O2-stimulated Caco-2 cells to consider cell viability, cellular lipid and protein oxidation, and the level of cellular antioxidant enzymes such as Catalase (CAT) and Glutathione-S-transferase (GST). The peptide fractions showed a significant ferric reducing antioxidant power (67.10-93.52 mu m FeSO4/mg protein), and < 3 kDa peptide fraction with 59.5% inhibitory effect on the 7th day, exhibited the most inhibitory activity toward linoleic acid peroxidation. Ultrafiltered fractions ( < 3 kDa and 3-5 kDa) significantly (P <= 0.05) decreased the levels of malondialdehyde (MDA) and protein carbonyl and the production of CAT and GST enzymes as protective responses of cells under oxidative stress by H2O2. This study confirms the antioxidant activity of yeast protein hydrolysate and peptide fractions and their potential to reduce cellular oxidative stress and thus validates their potential use as a valuable ingredient of functional foods.}},
  author       = {{Mirzaei, Mahta and Mirdamadi, Saeed and Safavi, Maliheh}},
  issn         = {{2193-4126}},
  journal      = {{JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION}},
  keywords     = {{Peptides,Yeast extract,Oxidative stress,Cellular antioxidants,HYDROGEN-PEROXIDE,PROTEIN,IDENTIFICATION,PURIFICATION,HYDROLYSATE,DAMAGE,STABILITY,CAPACITY,CATALASE,PLASMA}},
  language     = {{eng}},
  number       = {{4}},
  pages        = {{2654--2662}},
  title        = {{Antioxidant activity and protective effects of Saccharomyces cerevisiae peptide fractions against H2O2-induced oxidative stress in Caco-2 cells}},
  url          = {{http://doi.org/10.1007/s11694-019-00186-5}},
  volume       = {{13}},
  year         = {{2019}},
}
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