Influence of whey protein hydrolysate addition to whey permeate batch fermentations for producing lactic acid

Abstract The growth in volumes of the milk whey manufacturing has revealed the new field of processing, such as dry whey ingredients production. The authors have made investigations of chemical composition, functional and technological (processing) properties of whey protein concentrates with protein of 35, 55, 80 % in dry matter, whey protein hydrolysate and cheese whey permeate. We used standard methods, generally accepted in research practice. The chemical composition of the tested samples has been determined, including their rehydration properties in terms of wettability, dispersibility and solubility. Heat denaturation of whey proteins during the processing is the reason for the bound groups–SH release and their reactivity enhancement, which provides antioxidant effect of whey ingredients (the antioxidant content in the tested samples is 0.031; 0.058; 0.095; 0.146 and 0.024 mg/g for the whey protein concentrates with protein of 35, 55, 80 % in dry matter, whey protein hydrolysate and whey permeate respectively). The functional and technological properties of whey ingredients make possible their application while producing different product line groups in order to control the technological processes and the quality factors of the enriched products.

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Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity

International Journal of Food Microbiology ◽

10.1016/j.ijfoodmicro.2021.109444 ◽

2021 ◽

pp. 109444

Author(s):

Irene Martín ◽

Alicia Rodríguez ◽

Alberto Alía ◽

Mónica Martínez-Blanco ◽

Daniel Lozano-Ojalvo ◽

...

Keyword(s):

Antimicrobial Activity ◽

Lactic Acid ◽

Listeria Monocytogenes ◽

Lactic Acid Bacteria ◽

Whey Protein ◽

Protein Hydrolysate ◽

Model System ◽

Soft Cheese ◽

Whey Protein Hydrolysate ◽

Cheese Model

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Enhanced production of optically pure d (-) lactic acid from nutritionally rich Borassus flabellifer sugar and whey protein hydrolysate based-fermentation medium

Biotechnology and Applied Biochemistry ◽

10.1002/bab.1470 ◽

2016 ◽

Vol 64 (2) ◽

pp. 279-289 ◽

Cited By ~ 16

Author(s):

Subbi Rami Reddy Tadi ◽

Arun E. V. R. ◽

Anil Mukund Limaye ◽

Senthilkumar Sivaprakasam

Keyword(s):

Lactic Acid ◽

Whey Protein ◽

Protein Hydrolysate ◽

Fermentation Medium ◽

Enhanced Production ◽

Whey Protein Hydrolysate ◽

Optically Pure

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Preparation and characterization of whey protein hydrolysate-Zn complexes

Journal of Food Measurement & Characterization ◽

10.1007/s11694-019-00287-1 ◽

2019 ◽

Vol 14 (1) ◽

pp. 254-261 ◽

Cited By ~ 2

Author(s):

Rongchun Wang ◽

Shenghua He ◽

Yifan Xuan ◽

Cuilin Cheng

Keyword(s):

Whey Protein ◽

Protein Hydrolysate ◽

Whey Protein Hydrolysate

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Correction: Whey Protein Hydrolysate Enhances HSP90 but Does Not Alter HSP60 and HSP25 in Skeletal Muscle of Rats

PLoS ONE ◽

10.1371/annotation/0cb4a83a-2b26-410f-bdda-ff62dae25eea ◽

2014 ◽

Vol 9 (1) ◽

Cited By ~ 5

Author(s):

Carolina Soares Moura ◽

Pablo Christiano Barboza Lollo ◽

Priscila Neder Morato ◽

Luciana Hisayama Nisishima ◽

Everardo MagalhÃ£es Carneiro ◽

...

Keyword(s):

Skeletal Muscle ◽

Whey Protein ◽

Protein Hydrolysate ◽

Whey Protein Hydrolysate

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IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY

Menoufia Journal of Food and Dairy Sciences ◽

10.21608/mjfds.2020.171450 ◽

2020 ◽

Vol 5 (5) ◽

pp. 65-77

Author(s):

K. M. K. Kebary ◽

S. A. Husien ◽

R. M. Badawi ◽

M. A. M. Habib

Keyword(s):

Whey Protein ◽

Protein Hydrolysate ◽

Cow’S Milk ◽

Cow's Milk ◽

Whey Protein Hydrolysate

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Co-ingestion of whey protein hydrolysate with milk minerals rich in calcium potently stimulates glucagon-like peptide-1 secretion: an RCT in healthy adults

European Journal of Nutrition ◽

10.1007/s00394-019-02092-4 ◽

2019 ◽

Vol 59 (6) ◽

pp. 2449-2462 ◽

Cited By ~ 1

Author(s):

Yung-Chih Chen ◽

Harry A. Smith ◽

Aaron Hengist ◽

Oliver J. Chrzanowski-Smith ◽

Ulla Ramer Mikkelsen ◽

...

Keyword(s):

Whey Protein ◽

Protein Hydrolysate ◽

Healthy Adults ◽

Mean Difference ◽

High Dose ◽

Calcium Citrate ◽

Double Blind ◽

Gut Hormone ◽

Whey Protein Hydrolysate ◽

Milk Minerals

Abstract Purpose To examine whether calcium type and co-ingestion with protein alter gut hormone availability. Methods Healthy adults aged 26 ± 7 years (mean ± SD) completed three randomized, double-blind, crossover studies. In all studies, arterialized blood was sampled postprandially over 120 min to determine GLP-1, GIP and PYY responses, alongside appetite ratings, energy expenditure and blood pressure. In study 1 (n = 20), three treatments matched for total calcium content (1058 mg) were compared: calcium citrate (CALCITR); milk minerals rich in calcium (MILK MINERALS); and milk minerals rich in calcium plus co-ingestion of 50 g whey protein hydrolysate (MILK MINERALS + PROTEIN). In study 2 (n = 6), 50 g whey protein hydrolysate (PROTEIN) was compared to MILK MINERALS + PROTEIN. In study 3 (n = 6), MILK MINERALS was compared to the vehicle of ingestion (water plus sucralose; CONTROL). Results MILK MINERALS + PROTEIN increased GLP-1 incremental area under the curve (iAUC) by ~ ninefold (43.7 ± 11.1 pmol L−1 120 min; p < 0.001) versus both CALCITR and MILK MINERALS, with no difference detected between CALCITR (6.6 ± 3.7 pmol L−1 120 min) and MILK MINERALS (5.3 ± 3.5 pmol L−1 120 min; p > 0.999). MILK MINERALS + PROTEIN produced a GLP-1 iAUC ~ 25% greater than PROTEIN (p = 0.024; mean difference: 9.1 ± 6.9 pmol L−1 120 min), whereas the difference between MILK MINERALS versus CONTROL was small and non-significant (p = 0.098; mean difference: 4.2 ± 5.1 pmol L−1 120 min). Conclusions When ingested alone, milk minerals rich in calcium do not increase GLP-1 secretion compared to calcium citrate. Co-ingesting high-dose whey protein hydrolysate with milk minerals rich in calcium increases postprandial GLP-1 concentrations to some of the highest physiological levels ever reported. Registered at ClinicalTrials.gov: NCT03232034, NCT03370484, NCT03370497.

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Soluble Whey Protein Hydrolysate Ameliorates Muscle Atrophy Induced by Immobilization via Regulating the PI3K/Akt Pathway in C57BL/6 Mice

Nutrients ◽

10.3390/nu12113362 ◽

2020 ◽

Vol 12 (11) ◽

pp. 3362

Author(s):

Ji Eun Shin ◽

Seok Jun Park ◽

Seung Il Ahn ◽

Se-Young Choung

Keyword(s):

Skeletal Muscle ◽

Whey Protein ◽

Muscle Mass ◽

Muscle Atrophy ◽

Skeletal Muscle Mass ◽

Protein Hydrolysate ◽

Protein Hydrolysates ◽

Protein Supplementation ◽

Whey Protein Hydrolysates ◽

Whey Protein Hydrolysate

Sarcopenia, a loss of skeletal muscle mass and function, is prevalent in older people and associated with functional decline and mortality. Protein supplementation is necessary to maintain skeletal muscle mass and whey protein hydrolysates have the best nutrient quality among food proteins. In the first study, C57BL/6 mice were subjected to immobilization for 1 week to induce muscle atrophy. Then, mice were administered with four different whey protein hydrolysates for 2 weeks with continuous immobilization. Among them, soluble whey protein hydrolysate (WP-S) had the greatest increase in grip strength, muscle weight, and cross-sectional area of muscle fiber than other whey protein hydrolysates. To investigate the molecular mechanism, we conducted another experiment with the same experimental design. WP-S significantly promoted the phosphoinositide 3-kinase (PI3K)/protein kinase B (Akt)/mammalian target of rapamycin (mTOR) pathway and inhibited the PI3K/Akt/forkhead box O (FoxO) pathway. In addition, it increased myosin heavy chain (MyHC) expression in both the soleus and quadriceps and changed MyHC isoform expressions. In conclusion, WP-S attenuated muscle atrophy induced by immobilization by enhancing the net protein content regulating muscle protein synthesis and degradation. Thus, it is a necessary and probable candidate for developing functional food to prevent sarcopenia.

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