Significance of whey protein hydrolysate on anti-oxidative, ACE-inhibitory and anti-inflammatory activities and release of peptides with biofunctionality: an in vitro and in silico approach

The bioavailability of dietary ionised calcium is affected by intestinal basic environment. Calcium-binding peptides can form complexes with calcium to improve its absorption and bioavailability. The aim of this study was focused on isolation and characterisation of a calcium-binding peptide from whey protein hydrolysates. Whey protein was hydrolysed using Flavourzyme and Protamex with substrate to enzyme ratio of 25 : 1 (w/w) at 49 °C for 7 h. The calcium-binding peptide was isolated by DEAE anion-exchange chromatography, Sephadex G-25 gel filtration and reversed phase high-performance liquid chromatography (RP-HPLC). A purified peptide of molecular mass 204 Da with strong calcium binding ability was identified on chromatography/electrospray ionisation (LC/ESI) tandem mass spectrum to be Glu-Gly (EG) after analysis and alignment in database. The calcium binding capacity of EG reached 67·81 μg/mg, and the amount increased by 95% compared with whey protein hydrolysate complex. The UV and infrared spectrometer analysis demonstrated that the principal sites of calcium-binding corresponded to the carboxyl groups and carbonyl groups of glutamic acid. In addition, the amino group and peptide amino are also the related groups in the interaction between EG and calcium ion. Meanwhile, the sequestered calcium percentage experiment has proved that EG-Ca is significantly more stable than CaCl2 in human gastrointestinal tract in vitro. The findings suggest that the purified dipeptide has the potential to be used as ion-binding ingredient in dietary supplements.

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Angiotensin-converting enzyme inhibitory effects of dairy- and soy-derived peptides in pre-hypertensive overweight men and women

Functional Foods in Health and Disease ◽

10.31989/ffhd.v3i1.78 ◽

2013 ◽

Vol 3 (1) ◽

pp. 37

Author(s):

Melissa S. Munn ◽

Shalamar Sibley ◽

Richard Brundage ◽

Baraem Ismail ◽

Carrie P. Earthman

Keyword(s):

Blood Pressure ◽

Whey Protein ◽

Soy Protein ◽

Protein Hydrolysate ◽

Protein Isolate ◽

Protein Hydrolysates ◽

Ace Activity ◽

Soy Protein Hydrolysates ◽

Ace Inhibitory

Background: Hypertension is considered the most prevalent cardiovascular disorder and a significant public health problem. A functional food that could potentially impede progression into a hypertensive state in pre-hypertensive individuals is of significant interest to clinicians and consumers. In vitro and animal studies suggest the presence of potential ACE inhibitory dairy-and soy-derived peptides. Very few human-based research studies have been conducted to investigate the blood pressure lowering and/or ACE-inhibitory effects of whey and soy protein hydrolysates in humans. This pilot study tested the acute effects of 20g doses of whey and soy hydrolysates in pre-hypertensive, overweight men and postmenopausal women on serum ACE activity and blood pressure. Findings: Using a randomized crossover design, four initial subjects received five treatments (unhydrolyzed casein, whey protein isolate, whey protein hydrolysate, soy protein isolate, soy protein hydrolysate) at different testing visits separated by three-day washout periods. Blood pressure and blood draws to measure ACE activity were taken at thirty minute intervals following treatment consumption. Both the soy protein and whey protein hydrolysates had notable in vitro ACE-inhibitory activity, both before and after heat treatment. No differences were observed among the protein treatments for either ACE activity or systolic blood pressure. Conclusions: The results of this pilot study support a discrepancy between in vitro and human-based in vivo ACE-inhibitory acute effects of whey and soy protein hydrolysates, underscoring the need for further research to better understand potential explanations for these findings. Key Words: ACE (Angiotensin-converting enzyme), Casein, Soy, Whey, Protein, Blood pressure, Dairy, Bioactive, Peptides

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Optimized preparation of ACE-inhibitory and antioxidative whey protein hydrolysate using response surface method

Dairy Science and Technology ◽

10.1007/s13594-012-0081-6 ◽

2012 ◽

Vol 92 (6) ◽

pp. 641-653 ◽

Cited By ~ 13

Author(s):

Mostafa Goudarzi ◽

Ashkan Madadlou ◽

Mohammad E. Mousavi ◽

Zahra Emam-Djomeh

Keyword(s):

Response Surface ◽

Whey Protein ◽

Response Surface Method ◽

Protein Hydrolysate ◽

Surface Method ◽

Whey Protein Hydrolysate ◽

Ace Inhibitory

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Plasma concentrations and ACE-inhibitory effects of tryptophan-containing peptides from whey protein hydrolysate in healthy volunteers

European Journal of Nutrition ◽

10.1007/s00394-019-01974-x ◽

2019 ◽

Vol 59 (3) ◽

pp. 1135-1147 ◽

Cited By ~ 1

Author(s):

Melanie Martin ◽

Diana Hagemann ◽

Thinh Trung Nguyen ◽

Lisa Schwarz ◽

Sherif Khedr ◽

...

Keyword(s):

Healthy Volunteers ◽

Whey Protein ◽

Protein Hydrolysate ◽

Plasma Concentrations ◽

Inhibitory Effects ◽

Whey Protein Hydrolysate ◽

Ace Inhibitory

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Bovine Colostrum Whey Protein Hydrolysate Inhibits Cell DNA Damage and LDL Oxidation In Vitro

Molecules ◽

10.3390/molecules22030456 ◽

2017 ◽

Vol 22 (3) ◽

pp. 456 ◽

Cited By ~ 4

Author(s):

Shu-Hua Chiang ◽

Shiu-Yu Wang ◽

Chi-Yue Chang ◽

Chih-Wei Chen

Keyword(s):

Dna Damage ◽

Whey Protein ◽

Protein Hydrolysate ◽

Bovine Colostrum ◽

Ldl Oxidation ◽

Whey Protein Hydrolysate

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Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties

Nutrients ◽

10.3390/nu11122930 ◽

2019 ◽

Vol 11 (12) ◽

pp. 2930

Author(s):

Evgeniya Yu. Agarkova ◽

Alexandr G. Kruchinin ◽

Olga A. Glazunova ◽

Tatyana V. Fedorova

Keyword(s):

Blood Pressure ◽

Whey Protein ◽

Protein Hydrolysate ◽

Spontaneously Hypertensive ◽

In Vivo Testing ◽

Whey Protein Hydrolysate ◽

Positive Effect

Systematical consumption of functional products has a significant positive effect on health and can reduce the risk of diseases. The aim of this study was to investigate the possibility of using whey protein hydrolysate (WPH) and pumpkin pectin as ingredients in a functional mousse, to evaluate the mousse’s antioxidant and hypotensive activities in vitro, and to evaluate the effect of the long-term intake of mousse samples on the progression of hypertension in spontaneously hypertensive rats (SHRs) and on the microbiome status in Wistar rats with antibiotic-induced dysbiosis. The experimental mousse’s in vitro antioxidant activity (oxygen radical absorbance capacity) increased by 1.2 times. The hypotensive (angiotensin-1-converting enzyme inhibitory) activity increased by 6 times in comparison with a commercial mousse. Moreover, the addition of pectin allowed the elimination of the bitter aftertaste of WPH. In vivo testing confirmed the hypotensive properties of the experimental mousse. The systolic blood pressure in SHRs decreased by 18 mmHg and diastolic blood pressure by 12 mmHg. The experimental mousse also showed a pronounced bifidogenic effect. The Bifidobacterium spp. population increased by 3.7 times in rats orally administered with the experimental mousse. The results of these studies confirm that WPH and pumpkin pectin are prospective ingredients for the development of functional mousses.

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