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.

Li-Ying Bo,Chun-Li Song,Tie-Jing Li,Jia-Nan Pang

doi:10.3390/foods8040112

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.

Highlights

Millions of people in our world consume alcohol or alcoholic beverages for their physiological and psychological effects
The papain-generated casein hydrolysate was modified by the plastein reaction with the incorporation of phenylalanine or tryptophan
The casein hydrolysate showed higher antioxidant activity based on in vitro assays and the antioxidant activity increased after modification of the casein hydrolystae by the plastein reaction with the addition of amino acids

Summary

Introduction

Millions of people in our world consume alcohol or alcoholic beverages for their physiological and psychological effects. Moderate alcohol consumption may provide health benefits such as promoting blood circulation and reducing burden of heart disease. Alcohol and alcohol beverages may provide some nutrients such as amino acids and vitamins to the human body. Consuming too much alcohol for long time is harmful to the human health and is ranked among the top five disease risks worldwide [1,2]. The consumption of too much alcohol may cause different health problems such as cardiovascular disease, damage to the central nervous system, and bone diseases [3]. Alcoholic liver disease (ALD) is one of the common chronic liver diseases and is considered a major cause of fibrosis, cirrhosis, liver cancer, and death [4]. Alcoholic liver disease may heal if patients stop drinking with the intake of nutritional supplements as well as drug treatments

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