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目的研究乳清蛋白酶解物对由过氧化氢引起的PC12细胞氧化损伤的防护作用。方法采用胃蛋白酶-胰蛋白酶双酶酶解乳清蛋白得到乳源性多肽;通过细胞存活率、细胞形态、细胞抗氧化酶活性、丙二醛等指标,分析探讨乳清蛋白酶解物对细胞损伤的防护作用。结果双酶酶解所得乳清蛋白抗氧化肽相对分子量主要分布在369～1980 u;酶解物浓度100～400μg/ml时,可使H2O2诱导损伤的PC12细胞存活率提高20%～30%,提高PC12细胞中抗氧化系统(包括酶、非酶系统)水平及细胞膜的完整性。结论乳清蛋白酶解产物对过氧化氢诱导氧化损伤的PC12细胞具有显著的防护作用,可作为食源性抗氧化剂。
Objective To study the protective effect of whey proteolysate on oxidative damage of PC12 cells induced by hydrogen peroxide. Methods The whey protein was digested by pepsin-trypsin double enzyme to obtain the milk-derived polypeptide. The effects of whey protein hydrolyzate on cell injury were analyzed by cell viability, cell morphology, cellular antioxidant enzyme activity and malondialdehyde The protective effect. Results The relative molecular weights of whey protein antioxidant peptides were mainly distributed in the range of 369-1808 u; the concentration of 100-400 μg / ml hydrolyzate could increase the survival rate of PC12 cells induced by H2O2 by 20-30% Improve PC12 cells in the antioxidant system (including enzymes, non-enzyme system) levels and cell membrane integrity. Conclusion The whey proteolysis product has a significant protective effect on hydrogen peroxide-induced oxidative damage of PC12 cells and can be used as a food-derived antioxidant.