Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells

Antioxidant Properties of Buffalo-Milk Dairy Products: A β-Lg Peptide Released after Gastrointestinal Digestion of Buffalo Ricotta Cheese Reduces Oxidative Stress in Intestinal Epithelial Cells

Redox signaling regulates different gastrointestinal (G.I.) epithelium functions. At the intestinal level, the loss of redox homeostasis in intestinal epithelial cells (IECs) is responsible for the pathogenesis and development of a wide diversity of G.I. disorders. Thus, the manipulation of oxidativ...

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Bibliographic Details
Main Authors: Manuela Giovanna Basilicata, Giacomo Pepe, Simona Adesso, Carmine Ostacolo, Marina Sala, Eduardo Sommella, Maria Carmina Scala, Antonella Messore, Giuseppina Autore, Stefania Marzocco, Pietro Campiglia
Format: Article
Language:English
Published: MDPI AG 2018-07-01
Series:International Journal of Molecular Sciences
Subjects:
buffalo-milk dairy products
in vitro gastrointestinal digestion
solid-phase synthesis (SPPS)
intestinal epithelial cells (IEC-6)
reactive oxygen species (ROS)
NAD(P)H: quinone oxidoreductase 1 (NQO1)
heme oxygenase 1 (HO-1)
superoxide dismutase (SOD)
nuclear factor erythroid 2-related factor 2 (Nrf2)
Online Access:http://www.mdpi.com/1422-0067/19/7/1955

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http://www.mdpi.com/1422-0067/19/7/1955

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