2.10.2. In-vitro digestion of yogurt
Yogurt samples (containing 0.5% AN100, AN80e and FV60e) (1 g)were
dissolved in 10ml HBSS and shaken vigorously. In-vitro digestion of yogurt
samples was carried out following the method of Daly, Jiwan,
O'Brien, and Aherne (2010).
2.10.3. Effect of digestion on the antioxidant activity of seaweed enriched
yogurts
Yogurt and subsequent digestions were diluted in water or methanol
(1:10) for % FICA and % DPPH radical scavenging activity, respectively
as described by O'Sullivan et al. (2014).
2.10.4. Cellular antioxidant activity of yogurt and yogurt digestates
Human colon adenocarcinoma Caco-2 cells were maintained as described
by O'Sullivan et al. (2011). Caco-2 cells were supplemented
with increasing concentrations (0–15 mg/ml) of undigested and
digested yogurt samples for 24 h. The cytotoxicity of seaweed extracts
enriched yogurt and yogurt was assessed in Caco-2 cells using the
MTT assay (MTT I proliferation kit, Roche Diagnostics, UK). Non toxic
concentrations for digested and undigested yogurt sampleswere determined
to be at concentrations of 10mg/mlmedia (0.05mg seaweed extract)
and 0.66mg/mlmedia (0.0033mgseaweed extract), respectively.
For the determination of cellular enzymatic activity, Caco-2 cells were
supplemented with seaweed extract enriched yogurt and yogurt
digestates for 24 h. Following incubation, catalase (CAT) and superoxide
dismutases (SOD) activities, and glutathione (GSH) levels were determined.
The Comet assay was used to access the potential DNA protective
effects of seaweed enriched yogurt and yogurt digestates in Caco-
2 cells following 30 min incubation with 50 μMH2O2.