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Food Chem. 2014 Jul 15;155:271-8. doi: 10.1016/j.foodchem.2014.01.066. Epub 2014 Jan 30.

Antioxidant effects of whey protein on muscle C2C12 cells.

Author information

1
Department of Biochemistry and Biotechnology, University of Thessaly, Ploutonos 26 & Aiolou St., Larissa 41221, Greece. Electronic address: e-f-thalia@hotmail.com.
2
Department of Biochemistry and Biotechnology, University of Thessaly, Ploutonos 26 & Aiolou St., Larissa 41221, Greece. Electronic address: stagkos@med.uth.gr.
3
Department of Biochemistry and Biotechnology, University of Thessaly, Ploutonos 26 & Aiolou St., Larissa 41221, Greece. Electronic address: alexandros.priftis@hotmail.com.
4
Department of Biochemistry and Biotechnology, University of Thessaly, Ploutonos 26 & Aiolou St., Larissa 41221, Greece. Electronic address: asnf19@hotmail.com.
5
Department of Forensic and Toxicology, Medical School, University of Crete, Heraklion 71409, Greece. Electronic address: aris@med.uoc.gr.
6
Harvard School of Public Health, 677 Huntington Avenue, Boston, MA 02115, USA; Spherix Consulting, Inc., 6430 Rockledge Drive #503, Bethesda, MD 20817, USA. Electronic address: awhayes@spherix.com.
7
Department of Biochemistry and Biotechnology, University of Thessaly, Ploutonos 26 & Aiolou St., Larissa 41221, Greece. Electronic address: dkouret@uth.gr.

Abstract

In the present study, the in vitro scavenging activity of sheep whey protein against free radicals, as well as its reducing power were determined and compared with that of beef protein, soy protein and cow whey protein. Moreover, the possible protective effects of sheep whey protein from tert-butyl hydroperoxide (tBHP)-induced oxidative stress in muscle C2C12 cells were determined by assessing oxidative stress markers by flow cytometry and spectrophotometry. The results showed that sheep whey protein scavenged DPPH, ABTS(+) and OH radicals with IC50 values of 3.1, 4.1 and 1.8 mg of protein/ml. Moreover, the reducing power activity assessed with potassium ferricyanide of sheep whey protein was 1.3mg/ml. As regards to the antioxidant effects in muscle cell line, sheep whey protein at 0.78, 1.56, 3.12 and 6.24 mg of protein/ml increased GSH levels up to 138%, lowered TBARS levels up to 25% and decreased ROS levels up to 41.4%.

KEYWORDS:

C2C12 muscle cells; GSH; Hydroxyl radical; ROS; Reducing power; TBARS; Whey protein

PMID:
24594185
DOI:
10.1016/j.foodchem.2014.01.066
[Indexed for MEDLINE]

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