MassIVE MSV000094457

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Digestion of whey peptide induces bioactivity on glial cells

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Description

Whey derived peptides have shown potential activity improving brain function in pathological condition. However, there is little information about their mechanism of action on glial cells, which have important immune functions in brain. Astrocytes and microglia are essential in inflammatory and oxidative defense that take place in neurodegenerative disease. In this work we evaluate antioxidant and anti-inflammatory bioactivity of whey peptide in glial cells. Peptides were formed during simulated gastrointestinal digestion (Infogest protocol), and low molecular weight (<5kDA) peptides (WPHf) attenuated reactive oxygen species (ROS) production induced by hydrogen peroxide stimulus in both cells in dose-dependent manner. WPHf induced an increase in the antioxidant glutathione (GSH) content and prevented GSH reduction induced by lipopolysaccharides (LPS) stimulus in astrocytes cells in a cell specific form. An increase in cytokine mRNA expression (TNFalpha and IL6) and nitric oxide secretion induced by LPS was attenuated by WPHf pre-treatment in both cells. The inflammatory pathway was dependent on NFkB activation. Bioactive peptide ranking analysis showed positive correlation with hydrophobicity and negative correlation with high molecular weights. The sequence identification revealed 19 peptides cross-referred with bioactive database for others functions in addition to anti-inflammatory and antioxidant. Bioactive peptides were reach in leucine, valine and tyrosine in the C-terminal region and lysine in the N-terminal region. These proteomics data bring important aspects regarding the mechanism of action in glial cells and the structural-activity relationship of whey peptides resistant to digestion. [doi:10.25345/C5C24QZ87] [dataset license: CC0 1.0 Universal (CC0 1.0)]

Keywords: Mass spectrometry ; peptide sequencing ; Whey peptide ; Glial cells

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Principal Investigators:
(in alphabetical order) 		Bruno Cesar Rossini, Institute of Biotechnology, UNESP, Botucatu, SP, Brazil
Eduarda Spagnol Sacilotto, Institute of Food Technology (ITAL), Brazil
Fabiana Galland, Institute of Food Technology (ITAL), Brazil
Joseane Morari, University of Campinas (UNICAMP), Brazil
Juliana Santos de Espindola, Institute of Food Technology (ITAL), Brazil
Licio Augusto Velloso, University of Campinas (UNICAMP), Brazil
Lilian Gabriely Almeida, Institute of Food Technology (ITAL), Brazil
Lucilene Delazari dos Santos, Institute of Biotechnology, UNESP, Botucatu, SP, Brasil
Maria Teresa Bertoldo Pacheco, Institute of Food Technology (ITAL), Brazil
Submitting User: lucilene
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