Insight into antioxidant properties of milk-derived bioactive peptides in vitro and in a cellular model

Milk is a nutritionally important source of bioactive peptides with anti‐inflammatory, immunomodulatory, anticancer, and antioxidant properties. These compounds can be useful as ingredients of functional food. For this reason, in the last decades, bioactive peptides attracted the interest of researchers and food companies. In this work, the results obtained with six milk‐derived bioactive peptides (Y‐4‐R, V‐6‐R, V‐7‐K, A‐10‐F, R‐10‐M, and H‐9‐M) synthesized and studied for their antioxidant properties in vitro and in a cellular model, are reported. These molecules correspond to peptide fragments derived from parent compounds able to cross the apical membrane of Caco‐2 cell layer and released in the basolateral compartment. In vitro, antioxidant tests such as 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulphonic acid) (ABTS) and crocin bleaching showed antioxidant activity mainly for peptides Y‐4‐R and V‐6‐R, respectively. In Caco‐2 cells, peptides V‐6‐R, H‐9‐R, Y‐4‐R, and particularly R‐10‐M and V‐7‐K are able to prevent the decrease of viability due to oxidative stress. The latter peptide is also the most effective in protecting cells from lipid peroxidation. In conclusion, the reported hydrolyzed peptides are shown to exert the antioxidant properties both in vitro and in a cellular model.