Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis

The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes result in a product with significantly improved functional properties. Hydrolysate powders produced by the two different biotechnological processes were compared based on their antioxidant (DPPH and FTC), antibacterial as well as erythrocyte membrane stabilizing activities. The performed tests revealed that the concentration of at least 178.4 mg mL-1 of the whey protein hydrolysate powder, produced by tryptic digestion, could inhibit the process of lipid peroxidation by 50 %, suppress the microbial contamination caused by S. aureus ATCC25923, B. cereus ATCC 11778 and L. monocytogenes, and provide the antioxidant and membrane stabilizing activities greater than 50 %. On the other hand, the hydrolysate powder obtained by whey fermentation at the concentration of at least 811.5 mg mL-1 achieved 50 % of all tested bioactivities, with the emphasis on the significantly more pronounced antibacterial activity against all tested strains. In that sense, tryptic hydrolysis could be highlighted as an optimal process that provides production of the whey hydrolysate with pronounced bioactive properties that could be considered as a very promising natural food supplement.

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Bio-Molecular Characteristics of Whey Proteins with Relation to Inflammation

10.5772/intechopen.99220 ◽

2021 ◽

Author(s):

Anwar Ali ◽

Quratul Ain ◽

Ayesha Saeed ◽

Waseem Khalid ◽

Munir Ahmed ◽

...

Keyword(s):

Whey Protein ◽

Protein Hydrolysate ◽

Whey Proteins ◽

Bovine Milk ◽

Cost Effective ◽

Point Of View ◽

Whey Protein Concentrate ◽

Molecular Characteristics ◽

Fas Signaling ◽

Whey Protein Hydrolysate

Whey proteins in bovine milk are a mixture of globular proteins manufactured from whey which is a byproduct of cheese industry. Whey protein is categorized to contain plethora of healthy components due to wide range of pH, promising nutritional profile with cost effective and diverse functionality. Reportedly there are three categories of whey protein, whey protein concentrate (WPC) (29–89%); whey protein isolate (WPI) 90% and whey protein hydrolysate (WPH) on the basis of proteins present in them. Whey proteins is composed of β-lactoglobulin (45–57%), immunoglobulins (10–15%) α-lactalbumin (15–25%), glicomacropeptide (10–15%), lactoperoxidase (<1%) and lactoferrin nearly (1%). Whey protein plays an important role and is validated to confer anti-inflammatory and immunostimulatory roles related to all metabolic syndromes. According to molecular point of view whey proteins decrease inflammatory cytokines (IL-1α, IL-1β, IL-10 and TNF- α); inhibits ACE and NF-κB expression; promotes Fas signaling and caspase-3 expression; elevates GLP-1, PYY, CCK, G1P and leptin; chelate and binds Fe+3, Mn+3 and Zn+2. In this chapter we will discuss significant biological role of whey proteins related to inflammatory health issues.

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Intakes of whey protein hydrolysate and whole whey proteins are discriminated by LC–MS metabolomics

Metabolomics ◽

10.1007/s11306-013-0607-9 ◽

2013 ◽

Vol 10 (4) ◽

pp. 719-736 ◽

Cited By ~ 17

Author(s):

Jan Stanstrup ◽

Jakob E. Rasmussen ◽

Christian Ritz ◽

Jens Holmer-Jensen ◽

Kjeld Hermansen ◽

...

Keyword(s):

Whey Protein ◽

Protein Hydrolysate ◽

Whey Proteins ◽

Whey Protein Hydrolysate

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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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