The Peptide Fractions of Cheddar Cheese Made with ILactobacillus helveticus/I 1.0612 Play Protective Effects in H[sub.2]O[sub.2]-Induced Oxidative-Damaged Caco-2 Cells Models
In this study, water-soluble peptide (WSP) fractions of cheddar cheese made with Lactobacillus helveticus 1.0612 were purified into WSP-Ⅰ (10 kDa). The protective effects of WSP, WSP-Ⅰ, WSP-Ⅱ, and WSP-Ⅲ fractions against oxidative stress in Caco-2 cells were assayed, and the cytoprotective mechanism...
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| Veröffentlicht in: | Foods 2023-07, Vol.12 (14) |
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| creator | Yang, Wanshuang Zhang, Xiuxiu Sun, Meng Jiao, Yang Li, Xiaodong Liu, Lu Wang, Zhong |
| description | In this study, water-soluble peptide (WSP) fractions of cheddar cheese made with Lactobacillus helveticus 1.0612 were purified into WSP-Ⅰ (10 kDa). The protective effects of WSP, WSP-Ⅰ, WSP-Ⅱ, and WSP-Ⅲ fractions against oxidative stress in Caco-2 cells were assayed, and the cytoprotective mechanism of WSP-Ⅰ on cells oxidative damage was elucidated via metabolomics. The results showed that all four peptide fractions were able to attenuate the decrease in cell viability caused by oxidative stress and also could reduce the production of reactive oxygen species and malondialdehyde caused by oxidative stress, and increased cellular catalase and superoxide dismutase activities, thereby enhancing cellular antioxidant capacity. The WSP-Ⅰ fraction with the highest protective effect was used for metabolomics analysis, and 15 significantly different metabolites were screened. Functional pathway analysis revealed that the protective effect of the WSP-I fraction was related with nine metabolic pathways and weakened the metabolic disorders caused by H[sub.2]O[sub.2] via regulating energy metabolism and amino acid metabolism. All in all, peptide fractions of cheddar cheese showed a cytoprotective effect through improved cellular metabolism. |
| doi_str_mv | 10.3390/foods12142790 |
| format | Article |
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The protective effects of WSP, WSP-Ⅰ, WSP-Ⅱ, and WSP-Ⅲ fractions against oxidative stress in Caco-2 cells were assayed, and the cytoprotective mechanism of WSP-Ⅰ on cells oxidative damage was elucidated via metabolomics. The results showed that all four peptide fractions were able to attenuate the decrease in cell viability caused by oxidative stress and also could reduce the production of reactive oxygen species and malondialdehyde caused by oxidative stress, and increased cellular catalase and superoxide dismutase activities, thereby enhancing cellular antioxidant capacity. The WSP-Ⅰ fraction with the highest protective effect was used for metabolomics analysis, and 15 significantly different metabolites were screened. Functional pathway analysis revealed that the protective effect of the WSP-I fraction was related with nine metabolic pathways and weakened the metabolic disorders caused by H[sub.2]O[sub.2] via regulating energy metabolism and amino acid metabolism. All in all, peptide fractions of cheddar cheese showed a cytoprotective effect through improved cellular metabolism.</description><identifier>ISSN: 2304-8158</identifier><identifier>EISSN: 2304-8158</identifier><identifier>DOI: 10.3390/foods12142790</identifier><language>eng</language><publisher>MDPI AG</publisher><subject>Atherosclerosis ; Cardiovascular diseases ; Ethylenediaminetetraacetic acid ; Gastrointestinal diseases ; Peptides ; Physiological aspects</subject><ispartof>Foods, 2023-07, Vol.12 (14)</ispartof><rights>COPYRIGHT 2023 MDPI AG</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,864,27924,27925</link.rule.ids></links><search><creatorcontrib>Yang, Wanshuang</creatorcontrib><creatorcontrib>Zhang, Xiuxiu</creatorcontrib><creatorcontrib>Sun, Meng</creatorcontrib><creatorcontrib>Jiao, Yang</creatorcontrib><creatorcontrib>Li, Xiaodong</creatorcontrib><creatorcontrib>Liu, Lu</creatorcontrib><creatorcontrib>Wang, Zhong</creatorcontrib><title>The Peptide Fractions of Cheddar Cheese Made with ILactobacillus helveticus/I 1.0612 Play Protective Effects in H[sub.2]O[sub.2]-Induced Oxidative-Damaged Caco-2 Cells Models</title><title>Foods</title><description>In this study, water-soluble peptide (WSP) fractions of cheddar cheese made with Lactobacillus helveticus 1.0612 were purified into WSP-Ⅰ (<3 kDa), WSP-Ⅱ (3–10 kDa), and WSP-Ⅲ (>10 kDa). The protective effects of WSP, WSP-Ⅰ, WSP-Ⅱ, and WSP-Ⅲ fractions against oxidative stress in Caco-2 cells were assayed, and the cytoprotective mechanism of WSP-Ⅰ on cells oxidative damage was elucidated via metabolomics. The results showed that all four peptide fractions were able to attenuate the decrease in cell viability caused by oxidative stress and also could reduce the production of reactive oxygen species and malondialdehyde caused by oxidative stress, and increased cellular catalase and superoxide dismutase activities, thereby enhancing cellular antioxidant capacity. The WSP-Ⅰ fraction with the highest protective effect was used for metabolomics analysis, and 15 significantly different metabolites were screened. Functional pathway analysis revealed that the protective effect of the WSP-I fraction was related with nine metabolic pathways and weakened the metabolic disorders caused by H[sub.2]O[sub.2] via regulating energy metabolism and amino acid metabolism. All in all, peptide fractions of cheddar cheese showed a cytoprotective effect through improved cellular metabolism.</description><subject>Atherosclerosis</subject><subject>Cardiovascular diseases</subject><subject>Ethylenediaminetetraacetic acid</subject><subject>Gastrointestinal diseases</subject><subject>Peptides</subject><subject>Physiological aspects</subject><issn>2304-8158</issn><issn>2304-8158</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid/><recordid>eNptkE1rAjEQhpfSQsV67D3Q86752I_sUbZaFxQ9eCtFYjJxU-KmmF3b_qn-xkbqwUNnDu_w8swLM1H0SHDCWInH2jnlCSUpLUp8Ew0ow2nMScZvr-b7aOT9Ow5VEsYZHUQ_mwbQGj46owDNjkJ2xrUeOY2qBpQSx7OCB7QUAfg0XYPqRaDcTkhjbe9RA_YEnZG9H9eIJDgnFK2t-Ebro-sg5J0ATbUOk0emRfNX3-8S-ra6aFy3qpeg0OrLKHGm42dxEPvgVEK6mKIKrPVo6RRY_xDdaWE9jC46jDaz6aaax4vVS11NFvE-L86nMsnTUoHONKNcUKZkloZrCikJT4VQwaBAM8koznVJskzqnaASl7zMBWfD6Okvdi8sbE2rXRdeczBebidFVuI8TfM0UMk_VGgFByNdC9oE_2rhF88qgNI</recordid><startdate>20230701</startdate><enddate>20230701</enddate><creator>Yang, Wanshuang</creator><creator>Zhang, Xiuxiu</creator><creator>Sun, Meng</creator><creator>Jiao, Yang</creator><creator>Li, Xiaodong</creator><creator>Liu, Lu</creator><creator>Wang, Zhong</creator><general>MDPI AG</general><scope/></search><sort><creationdate>20230701</creationdate><title>The Peptide Fractions of Cheddar Cheese Made with ILactobacillus helveticus/I 1.0612 Play Protective Effects in H[sub.2]O[sub.2]-Induced Oxidative-Damaged Caco-2 Cells Models</title><author>Yang, Wanshuang ; Zhang, Xiuxiu ; Sun, Meng ; Jiao, Yang ; Li, Xiaodong ; Liu, Lu ; Wang, Zhong</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-g674-813c849def5f328a23dc54dda7cc184aad3dc2e25c3206f9155cfba2c09896a83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Atherosclerosis</topic><topic>Cardiovascular diseases</topic><topic>Ethylenediaminetetraacetic acid</topic><topic>Gastrointestinal diseases</topic><topic>Peptides</topic><topic>Physiological aspects</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Yang, Wanshuang</creatorcontrib><creatorcontrib>Zhang, Xiuxiu</creatorcontrib><creatorcontrib>Sun, Meng</creatorcontrib><creatorcontrib>Jiao, Yang</creatorcontrib><creatorcontrib>Li, Xiaodong</creatorcontrib><creatorcontrib>Liu, Lu</creatorcontrib><creatorcontrib>Wang, Zhong</creatorcontrib><jtitle>Foods</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Yang, Wanshuang</au><au>Zhang, Xiuxiu</au><au>Sun, Meng</au><au>Jiao, Yang</au><au>Li, Xiaodong</au><au>Liu, Lu</au><au>Wang, Zhong</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>The Peptide Fractions of Cheddar Cheese Made with ILactobacillus helveticus/I 1.0612 Play Protective Effects in H[sub.2]O[sub.2]-Induced Oxidative-Damaged Caco-2 Cells Models</atitle><jtitle>Foods</jtitle><date>2023-07-01</date><risdate>2023</risdate><volume>12</volume><issue>14</issue><issn>2304-8158</issn><eissn>2304-8158</eissn><abstract>In this study, water-soluble peptide (WSP) fractions of cheddar cheese made with Lactobacillus helveticus 1.0612 were purified into WSP-Ⅰ (<3 kDa), WSP-Ⅱ (3–10 kDa), and WSP-Ⅲ (>10 kDa). The protective effects of WSP, WSP-Ⅰ, WSP-Ⅱ, and WSP-Ⅲ fractions against oxidative stress in Caco-2 cells were assayed, and the cytoprotective mechanism of WSP-Ⅰ on cells oxidative damage was elucidated via metabolomics. The results showed that all four peptide fractions were able to attenuate the decrease in cell viability caused by oxidative stress and also could reduce the production of reactive oxygen species and malondialdehyde caused by oxidative stress, and increased cellular catalase and superoxide dismutase activities, thereby enhancing cellular antioxidant capacity. The WSP-Ⅰ fraction with the highest protective effect was used for metabolomics analysis, and 15 significantly different metabolites were screened. Functional pathway analysis revealed that the protective effect of the WSP-I fraction was related with nine metabolic pathways and weakened the metabolic disorders caused by H[sub.2]O[sub.2] via regulating energy metabolism and amino acid metabolism. All in all, peptide fractions of cheddar cheese showed a cytoprotective effect through improved cellular metabolism.</abstract><pub>MDPI AG</pub><doi>10.3390/foods12142790</doi></addata></record> |
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| source | PubMed Central Free; DOAJ Directory of Open Access Journals; MDPI - Multidisciplinary Digital Publishing Institute; EZB-FREE-00999 freely available EZB journals |
| subjects | Atherosclerosis Cardiovascular diseases Ethylenediaminetetraacetic acid Gastrointestinal diseases Peptides Physiological aspects |
| title | The Peptide Fractions of Cheddar Cheese Made with ILactobacillus helveticus/I 1.0612 Play Protective Effects in H[sub.2]O[sub.2]-Induced Oxidative-Damaged Caco-2 Cells Models |
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