In vitro responses of hFOB1.19 cells towards chum salmon (Oncorhynchus keta) skin gelatin hydrolysates in cell proliferation, cycle progression and apoptosis

• Main Authors: Yu Fu, Xin-Huai Zhao
• Format: Article
• Language: English
• Published: Elsevier 2013-01-01
• Series: Journal of Functional Foods
• Subjects: Gelatin hydrolysate; hFOB1.19 cells; Proliferation; Cycle progression; Apoptosis
• Online Access: http://www.sciencedirect.com/science/article/pii/S1756464612001636

Seven chum salmon skin gelatin hydrolysates (SGHs) with degree of hydrolysis (DH) of 4.7–13.5% were prepared by three commercial proteases, namely Alcalase, papain or Neutrase, and their impacts on cell proliferation, cycle progression and apoptosis in the hFOB1.19 cells were briefly investigated in vitro. The evaluation results showed that the SGHs had weak 17β-estradiol-like effect and could elevate cell viability in different extent, depending on the protease used and addition level or DH of the SGHs. Among the SGHs prepared was a papain-generated hydrolysate with DH of 10.7% that exhibited the most powerful ability for cell proliferation to enhance cell viability by 36%. Flow cytometric analysis revealed that the ratio of the S phase of the cells was enhanced from 40.3% to 54.1% by the papain-generated hydrolysate of DH 10.7%, or to 52.7% by the Alcalase-generated hydrolysate with DH of 13.5%. The two SGHs also showed inhibition on sodium fluoride-induced cell apoptosis, resulting in the ratio of apoptotic cells shifting from 6.9% (model group) to 4.5–5.7% (test groups). The investigated SGHs were capable of proliferating cell growth, accelerating cell cycle progression and inhibiting cell apoptosis.