Whey proteins from camel's milk have higher in vitro wound-healing effect than whey proteins from cow's milk

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY Journal of the Science of Food and Agriculture Pub Date : 2024-11-11 DOI:10.1002/jsfa.14028

Şevin Ece Gündeş, Seda Örenay Boyacioğlu, Mürüvvet Abbak, Selda Bulca, Olcay Boyacioğlu

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Abstract

BACKGROUND

The effectiveness of whey obtained by either enzyme (sweet) or acid treatment on wound healing remains unclear. This study investigated the effectiveness of camel and bovine whey prepared enzymatically (CSW and BSW) or by pH reduction (CAW and BAW). After removing the cream from milk, HCl or rennet was used to remove casein, resulting in acid or sweet whey, respectively, followed by lactose removal using dialysis. Casein removal was verified by sodium dodecyl sulfate–polyacrylamide gel electrophoresis. Wound-healing activity was measured in vitro on HT-29 cells by scratch assay. All four whey samples (0–1000 mg L⁻¹) were applied on the cells, and the closure of the cell-free scratched areas was monitored for 48 h.

RESULTS

All whey samples increased the cell migration significantly (P < 0.05) to help close the cell-free areas as an indication of wound healing compared to the negative control. However, the closure amounts between the highest dose (1000 mg L⁻¹) and the control were not significantly different (P > 0.05). Acid whey samples significantly (P < 0.05) elevated the closure speed compared to the sweet whey samples. The highest closure percentage (64.69%) was achieved after treatment with 10 mg L⁻¹ CAW for 48 h. Between the sweet whey samples, BSW was significantly (P < 0.05) more effective in closing the cell-free zone compared to CSW.

CONCLUSION

This study investigated the wound-healing potential of camel and bovine whey in vitro by comparing their effects on HT-29 cell migration. CAW showed the greatest activity and may find uses as a treatment agent in wound healing. © 2024 Society of Chemical Industry.

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骆驼奶中的乳清蛋白比牛奶中的乳清蛋白具有更高的体外伤口愈合效果。

背景：通过酶（甜）或酸处理获得的乳清对伤口愈合的效果仍不清楚。本研究调查了用酶法（CSW 和 BSW）或降低 pH 值法（CAW 和 BAW）制备的骆驼和牛乳清的效果。从牛奶中去除奶油后，用盐酸或凝乳酶去除酪蛋白，分别得到酸乳清或甜乳清，然后用透析法去除乳糖。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳验证了酪蛋白的去除情况。体外划痕试验测定了 HT-29 细胞的伤口愈合活性。将所有四种乳清样品（0-1000 毫克/升-1）涂抹在细胞上，并在 48 小时内监测无细胞划痕区域的闭合情况：结果：所有乳清样品都能显著增加细胞迁移（P -1），与对照组相比差异不大（P > 0.05）。结果：所有乳清样品都能明显增加细胞迁移率（P-1），与对照组相比差异不明显（P > 0.05）；酸性乳清样品能明显增加细胞迁移率（P-1），持续 48 小时：本研究通过比较骆驼乳清和牛乳清对 HT-29 细胞迁移的影响，研究了它们在体外的伤口愈合潜力。CAW 显示出最大的活性，可用作伤口愈合的治疗剂。© 2024 化学工业协会。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.