Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells

• Main Authors: Nuzhat Huma, Saima Rafiq, Aysha Sameen, Imran Pasha, Muhammad Issa Khan
• Format: Article
• Language: English
• Published: Asian-Australasian Association of Animal Production Societies 2018-02-01
• Series: Asian-Australasian Journal of Animal Sciences
• Subjects: Cheddar Cheese; Bioactive Peptides; Caco-2 Cell Line; Antioxidant
• Online Access: http://www.ajas.info/upload/pdf/ajas-31-2-287.pdf
• ISSN: 1011-2367; 1976-5517

Objective The aim of present study was to assess the anti-oxidant potential of water-soluble peptides (WSPs) extract derived from buffalo and cow milk Cheddar cheeses at different stages of ripening. Methods The antioxidant potential of WSPs extract was assessed through 2,2’-azinobis-3-ethylbenzothiazoline-6sulfonic acid (ABTS)-radical scavenging activity. In addition, impact of WSPs extract on cell viability and production of reactive oxygen species (ROS) in human colon adenocarcinoma Caco-2 (tert-butylhydroperoxide-induced) cell lines was also evaluated. Results The ABTS-radical scavenging activity increased progressively with ripening period and dose-dependently in both cheeses. However, peptide extract from buffalo milk Cheddar cheese demonstrated relatively higher activity due to higher contents of water-soluble nitrogen. Intracellular ROS production in Caco-2 cells decreased significantly (p<0.05) till 150th day of cheese ripening and remained constant thereafter. Additionally, dose-dependent response of WSPs extract on antioxidant activity was noticed in the Caco-2 cell line. Conclusion On the basis of current in vitro study, the Cheddar cheese WSPs extract can protect intestinal epithelium against oxidative stress due to their antioxidant activity.