000126542 001__ 126542
000126542 005__ 20230706095713.0
000126542 0247_ $$2doi$$a10.3390/foods12102073
000126542 0248_ $$2sideral$$a133992
000126542 037__ $$aART-2023-133992
000126542 041__ $$aeng
000126542 100__ $$aAbad, Inés$$uUniversidad de Zaragoza
000126542 245__ $$aDairy by-products and Lactoferrin exert antioxidant and antigenotoxic activity on intestinal and hepatic cells
000126542 260__ $$c2023
000126542 5060_ $$aAccess copy available to the general public$$fUnrestricted
000126542 5203_ $$aThe dairy industry generates a large volume of by-products containing bioactive compounds that may have added value. The aim of this study was to evaluate the antioxidant and antigenotoxic effects of milk-derived products, such as whey, buttermilk, and lactoferrin, in two human cell lines: Caco-2 as an intestinal barrier model and HepG2 as a hepatic cell line. First, the protective effect of dairy samples against the oxidative stress caused by menadione was analyzed. All these dairy fractions significantly reversed the oxidative stress, with the non-washed buttermilk fraction presenting the greatest antioxidant effect for Caco-2 cells and lactoferrin as the best antioxidant for HepG2 cells. At concentrations that did not impact cell viability, we found that the dairy sample with the highest antigenotoxic power against menadione, in both cell lines, was lactoferrin at the lowest concentration. Additionally, dairy by-products maintained their activity in a coculture of Caco-2 and HepG2, mimicking the intestinal-liver axis. This result suggests that the compounds responsible for the antioxidant activity could cross the Caco-2 barrier and reach HepG2 cells on the basal side, exerting their function on them. In conclusion, our results show that dairy by-products have antioxidant and antigenotoxic activities, which would allow revaluing their use in food specialties.
000126542 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-20R$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987
000126542 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000126542 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000126542 700__ $$aVignard, Julien
000126542 700__ $$aBouchenot, Catherine
000126542 700__ $$aGraikini, Dimitra$$uUniversidad de Zaragoza
000126542 700__ $$0(orcid)0000-0002-5306-9365$$aGrasa, Laura$$uUniversidad de Zaragoza
000126542 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María Dolores$$uUniversidad de Zaragoza
000126542 700__ $$aMirey, Gladys
000126542 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000126542 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000126542 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000126542 773__ $$g12, 10 (2023), 2073 [15 pp.]$$pFoods$$tFoods$$x2304-8158
000126542 8564_ $$s1737383$$uhttps://zaguan.unizar.es/record/126542/files/texto_completo.pdf$$yVersión publicada
000126542 8564_ $$s2662930$$uhttps://zaguan.unizar.es/record/126542/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000126542 909CO $$ooai:zaguan.unizar.es:126542$$particulos$$pdriver
000126542 951__ $$a2023-07-06-07:59:01
000126542 980__ $$aARTICLE