Protective Effect of Wheat Oligopeptides on Hydrogen Peroxide-Induced HepG2 Cell Injury

Abstract:

Amino acid composition and molecular weight distribution of wheat oligopeptides (WOP) were analyzed, and the protective effect of WOP on hydrogen peroxide (H2O2)-induced HepG2 cell oxidative injury was investigated. After treated with different concentrations of WOP for 4 h, HepG2 cells were injured by 150 μmol/L of H2O2 for 4h, and then the cell viability and contents of intracellular reactive oxygen species (ROS) and malondialdehyde (MDA) were determined. Results showed that the percentage of WOP with molecular weight below 1,000 Da reached up to 93.44% and the contents of glutamic acid, glutamine and proline were relatively high. Furthermore, WOP increased the cell viability and inhibited the production of intracellular ROS and MDA, indicating beneficial effects of WOP on the reduction of oxidative stress and the improvement of cell antioxidant capacity. Thus, WOP could protect liver cells against the injury caused by peroxides.