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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.25 No.1
- 발행연도
- 2020.3
- 수록면
- 71 - 77 (7page)
- DOI
- 10.3746/pnf.2020.25.1.71
이용수
초록· 키워드
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In this study, we used various proteinases to investigate the effect of whey protein hydrolysates on proliferation and differentiation of MC3T3-E1 osteoblasts. To confirm hydrolysis of the whey protein hydrolysates, the yield and α-amino acid content were determined. Since osteogenic cell activity is an important factor in osteogenesis, we evaluated the proliferation of osteogenic cells by measuring 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide and alkaline phosphatase (ALP) activity. To analyze bone matrix formation, we identified calcium deposition by staining with Alizaline red-S. The free amino acid content was significantly higher in the whey protein hydrolysates prepared using Protamex, Flavourzyme, and Alcalase than in the control. When cells were treated with 500㎍/mL of whey protein hydrolysates prepared using Protamex and Alcalase, cell proliferation increased by 120% and 130%, respectively, compared with the control group. In addition, ALP activity was significantly higher following treatment with 500㎍/mL of whey protein hydrolysates prepared using Protamex and Alcalase (142.61% and 135.06%, respectively; P<0.05). Furthermore, when treated with 125㎍/mL of the same hydrolysates, the rate of calcium deposition increased significantly to 157.56% compared with the control group (P<0.05). Therefore, our results suggest that whey protein hydrolysates prepared using Protamex and Alcalase may have more beneficial effects on osteoblast proliferation and bone health than those prepared using other proteolytic enzymes.
목차
ABSTRACT
INTRODUCTION
MATERIALS AND METHODS
RESULTS AND DISCUSSION
REFERENCES
참고문헌 (27)
참고문헌 신청
Adler-Nissen J / 1979 / Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid / J Agric Food Chem 27:1256~1262
Ahmad T / 2019 / Treatment and utilization of dairy industrial waste : a review / Trends Food Sci Technol 88:361~372
Ashmead HD / 1993 / The Roles of Amino Acid Chelates in Animal Nutrition / Albion Laboratories, Inc :47~75
Bellows CG / 1991 / Initiation and progression of mineralization of bone nodules formed in vitro : the role of alkaline phosphatase and organic phosphate / Bone Miner 14:27~40
Chabance B / 1995 / Characterization of an antithrombotic peptide from α-casein in newborn plasma after milk ingestion / Br J Nutr 73:583~590
Ahmad T / 2019 / Treatment and utilization of dairy industrial waste : a review / Trends Food Sci Technol 88:361~372
Ashmead HD / 1993 / The Roles of Amino Acid Chelates in Animal Nutrition / Albion Laboratories, Inc :47~75
Bellows CG / 1991 / Initiation and progression of mineralization of bone nodules formed in vitro : the role of alkaline phosphatase and organic phosphate / Bone Miner 14:27~40
Chabance B / 1995 / Characterization of an antithrombotic peptide from α-casein in newborn plasma after milk ingestion / Br J Nutr 73:583~590
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UCI(KEPA) : I410-ECN-0101-2020-594-000508653