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Dietary whey proteins and oxidative stress in the prostate

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Dietary whey proteins and oxidative stress in the prostate

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    1. Dietary whey proteins and oxidative stress in the prostate Kyle D. Kent. J. Bomser and W. J. Harper Department of Food Science and Technology The Ohio State University

    2. The prostate Prostate cancer is the 2nd leading cause of cancer death in men Oxidative stress is a major contributor Diets rich in antioxidants may prevent cancer development

    3. Cancer development

    4. What is glutathione (GSH)? The major cellular antioxidant Composed of 3 amino acids glutamate, cysteine, glycine GSH synthesis is limited by cysteine availability GSH protects against oxidant-induced cell damage

    5. Why Whey? Cystine-rich protein source Whey proteins a-lactalbumin (4 cystine per molecule) -lactoglobulin (2 cystine per molecule) bovine serum albumin (17 cystine per molecule)

    6. Hypothesis Digested whey protein isolate can elevate intracellular GSH and protect against oxidant-induced cell death in human prostate cells

    7. The objectives of the study were: To determine if digested whey protein isolate (WPI) can elevate GSH in human prostate epithelial cells To determine if digested WPI protects against oxidant-induced cell death in human prostate epithelial cells

    9. Objective #1: Can digested WPI elevate intracellular GSH in human prostate cells?

    10. Materials Human prostate epithelial cells (RWPE-1) Digested whey protein isolate (d-WPI) Digested sodium caseinate (d-casein) N-acetylcysteine (NAC) Buthionine sulfoximine (BSO)

    14. Objective #2: Can digested WPI protect human prostate cells against oxidant-induced cell death?

    15. Materials Human prostate epithelial cells (RWPE-1) Digested whey protein isolate (d-WPI) 500 g/mL, 24 hrs Buthionine sulfoximine (BSO) 500 M, 24 hrs t-butyl hydroperoxide (TBHP) 0-1000 M, 24 hrs

    17. Conclusions Digested WPI elevates intracellular GSH of human prostate cells Elevation of intracellular GSH by de novo synthesis Digested WPI also protects against oxidant-induced cell death

    18. Acknowledgments Joshua A. Bomser W. James Harper Institute of Food Technologists The Ohio State University Department of Food Science & Technology

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