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Abstract
The protective effect of whey protein hydrolysates (WPHs) against H(2)O(2)-induced oxidative damage on rat pheochromocytoma line 12 (PC12) cells was studied. Whey protein was hydrolyzed by pepsin and trypsin and purified by macrospore absorption resins. PC12 cells were pretreated with WPHs (from 369 to 1,980Da) at different concentrations for 2h, then washed and incubated with 100μM H(2)O(2) in the presence of WPHs for another 24h. With 100-400μg WPH/ml the viable cells increased by 20-30% when incubated with H(2)O(2) suggesting that they may play a role as antioxidant in foods.
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