Abstract
A comparative analysis of protein and peptide profile, biological activities of hydrolysed bovine colostrum and whey was performed. It was found that the depth of proteolysis, qualitative and quantitative composition of protein component of samples determined the level of their antiradical, antimutagenic, antimicrobial and antigenic properties. SDS electrophoresis of experimental samples revealed more extensive protein hydrolysis in the course of alcalase treatment than during enzymatic reaction with neutrase. Using fluorimetric method the influence of hydrolysis with endopeptidases and fermentation with Lactobacillus acidophilus on antioxidant properties of milk proteins was established. 1.7–5.5 times increase in antiradical activity of derived samples in comparison with native proteins was recorded. Reduction in mutation rate induced by whey hydrolysate in tested strain Salmonella typhimurium TA 98 ranged from 15.7 % to 49.2 %, whereas antimutagenic effect on strain TA 100 varied from 18.8 % to 52.1 %, exceeding the similar values shown by colostrum hydrolysates. Samples of colostrum and whey hydrolysed with alcalase are enriched with specific short-chain peptides which determine their relatively high antimutagenic and antiradical properties. Immunoprecipitation reaction demonstrated effective splitting of β lactoglobulin by alcalase, resulting in production of hypoallergenic hydrolysates. It was found by impedimetric technique that neutrase-cleaved colostrum accounted for maximum inhibition of Escherichia coli АТСС 8739 (82 %) and Staphylococcus aureus АТСС 6538 (19 %). Samples of enzymatic hydrolysates of colostrum and whey proteins with confirmed antimicrobial, antimutagenic and antioxidant action were obtained. The use of hydrolysed and fermented colostrum with elevated antioxidant potential in special nutrition appears extremely promising.
Highlights
Enzymatic hydrolysates of cow milk proteins possessing low allergenic potential and high nutritional value are added into the special infant, sport, and dietetic food formulas (Clemente, 2000; El-Agamy, 2007; Tsabouri et al, 2014)
We examined protein components of whey and colostrum hydrolysates and studied their bioactive properties
Molecular mass distribution of protein components in analyzed samples of whey and bovine colostrum was characterized by SDS-electrophoresis in polyacrylamide gel (SDS-PAGE)
Summary
Enzymatic hydrolysates of cow milk proteins possessing low allergenic potential and high nutritional value are added into the special infant, sport, and dietetic food formulas (Clemente, 2000; El-Agamy, 2007; Tsabouri et al, 2014). Beneficial physiological effect of protein hydrolysates and fermented foods is achieved by better digestion of peptides in gastrointestinal tract compared with native proteins and amino acids. It is determined by a broad spectrum of biologically active properties (Schaafsma, 2009; Raikos and Dassios, 2013; Sánchez and Vázquez, 2017). Primary milk, may be referred to promising sources of bioactive hydrolysates due to increased contents of immunoglobulins, whey proteins, and natural antioxidants (Korhonen, 2011; Sacerdote et al, 2013; Bagwe et al, 2015; McGrath et al, 2015; Dzik et al, 2017). Antimutagenic potential of milk proteins and peptides is estimated in Ames test recording the frequency of reverse mutations in Salmonella typhimurium strains prototrophic for histidine (Claxton et al, 2010; Turbay et al, 2012; Sah et al, 2014)
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