Browsing Food Biosciences by Author "Stuknytė, Milda"
Bovine whey peptides transit the intestinal barrier to reduce oxidative stress in muscle cellsCorrochano, Alberto R.; Ferraretto, Anita; Arranz, Elena; Stuknytė, Milda; Bottani, Michela; O'Connor, Paula M.; Kelly, Philip; De Noni, Ivano; Buckin, Vitaly; Giblin, Linda; et al. (Elsevier, 2019-03-06)Health benefits are routinely attributed to whey proteins, their hydrolysates and peptides based on in vitro chemical and cellular assays. The objective of this study was to track the fate of whey proteins through the upper gastrointestinal tract, their uptake across the intestinal barrier and then assess the physiological impact to downstream target cells. Simulated gastrointestinal digestion (SGID) released a selection of whey peptides some of which were transported across a Caco-2/HT-29 intestinal barrier, inhibited free radical formation in muscle and liver cells. In addition, SGID of β-lactoglobulin resulted in the highest concentration of free amino acids (176 nM) arriving on the basolateral side of the co-culture with notable levels of branched chain and sulphur-containing amino acids. In vitro results indicate that consumption of whey proteins will deliver bioactive peptides to target cells.