Table 2.

Effect of bovine colostrums protein on the DNA damage induced by bleomycin-Fe³⁺/Asc and oxidation of 2′-dG to 8-OH-2′-dGinduced by Fe²⁺-EDTA/H₂O₂/Asc.

Addition to RM *	Absorbance at 532 nm	Inhibition (%)	8-OH-2′-dG (μg/mL)	Inhibition (%)
Ascorbic acid	0.186 a,**		10.13 a,**
Whey	0.171 c	8.41	8.12 c	20.01
Casein	0.174 b	6.62	8.29 c	18.28
Skimmed milk	0.182 a	2.33	9.02 b	11.07

* RM (reaction mixture) for DNA damage: containing 0.05 mg/mL bleomycin, 25 μM FeCl₃, 5 mM MgCl₂, 0.2 mg/mL calf thymus DNA, 30 mM phosphate buffer (pH 7.4) and 10 μg/mL ascorbic acid was shaken at 37 °C for 30 min, then reacted with 10 mg/mL whey, casein and skimmed milk for 30 min. * RM (reaction mixture) for 2′-dG to 8-OH-2′-dG: containing 0.5 mM 2′-dG, 1.3 mM FeCl₂, 50 mM H₂O₂, 6.5 mM EDTA, 15 mM ascorbic acid, and 0.1 M phosphate buffer (pH 7.4) was shaken at 37 °C for 30 min. ** Values with different superscripts are significantly different (p < 0.05).