Whey Protein Hydrolysate Research Articles

Reducing the allergenicity of whey proteins while improving their functional properties and bioactivity using combined enzymes.

Reducing the allergenicity of whey proteins while improving their functional properties and bioactivity using combined enzymes.

Goat Whey Protein Hydrolysate Mitigates High-Fructose Corn Syrup-Induced Hepatic Steatosis in a Murine Model

Background/Objectives: Hepatic steatosis, characterized by abnormal fat accumulation in the liver, is a major health concern with limited effective treatments. Goat milk whey proteins have demonstrated various therapeutic benefits. This study aimed to evaluate the hepatoprotective effects of goat whey protein hydrolysate (GWPH) on high-fructose corn syrup (HFCS)-induced hepatic steatosis in a murine model. Methods: The GWPH was prepared through enzymatic hydrolysis using Alcalase® and divided into fractions: GWPH03 (<3 kDa), GWPH0310 (3–10 kDa), GWPH1030 (10–30 kDa), and GWPH30 (>30 kDa). These fractions were administered to respective GWPH treatment groups at 200 mg/kg b.w/day via intragastric gavage for 8 weeks, with HFCS provided to all groups except the Naïve group. After dietary intervention, an oral glucose tolerance test (OGTT) was performed, and the mice were then sacrificed for further analysis. Results: Our results demonstrate that GWPH mitigates HFCS-induced hepatic steatosis, reduces body weight gain, improves glucose homeostasis, alleviates liver injury, and regulates hepatic lipid metabolism. Notably, GWPH treatment significantly suppressed hepatic fatty acid synthase (FASN) expressions, indicating reduced de novo lipogenesis (DNL). Molecular docking of the identified peptides from GWPH—particularly PFNVYNVV, which showed strong binding affinity for KHK—suggests that it has potential as a competitive inhibitor of fructose metabolism. Conclusions: Collectively, our findings suggest that GWPH and its derived peptides could be promising candidates for managing hepatic steatosis and related metabolic abnormalities.

Investigating the impact of camel whey protein hydrolysate on cyp1a1 and keap1/nrf2 expression in hypoxic stress-affected liver tissue of Oreochromis niloticus.

This study investigated the impacts of Camel whey protein hydrolysate (CPH) supplementation on hepatocellular damage in Nile tilapia (Oreochromis niloticus) under hypoxic stress condition. Specifically, to elucidate the fundamental impacts of chronic hypoxia stress on the expression of key genes, cyp1a, hif-a, pk, cpt-1, pdk, and hsp70 in Oreochromis niloticus. Additionally, we aim to explore the involvement of the Nrf-2-Keap-1 expression as a potential mechanism through which chronic hypoxia stress may induce hepatic tissue damage. Also, other genes that catalyze the oxidative decarboxylation of pyruvate and glucose metabolism (pdk-1, cpt-1, pk, and ldh) reflect liver stress and vitality in hypoxic and normoxic conditions in Nile tilapia. Four groups of fish, each containing 40 fish (17.40 ± 0.50g), were included for 4 weeks. The experimental diets embraced basal and 75g CPH/kg enriched diets. Two fish groups persisted in normoxic conditions, while the others were restrained in hypoxic conditions (DO around 1.7mg/L). The results revealed that a fortified diet with CPH significantly reversed the hypoxia-induced reduction in the antioxidants (CAT, GSH, and SOD), liver enzymes, and lipid profile changes. However, the hypoxic states caused the downregulation of cyp1a1 but up-regulated the expression of hif-a, and hsp-70 via nrf-2-keap-1 signaling pathways. Moreover, hypoxia stress-induced histopathological alterations in the fish liver tissue were substantially reversed by CPH dietary supplementation. These results concluded that CPH is a beneficial dietary supplement for mitigating the impacts of hypoxia stress on the liver.

Formulación y caracterización fisicoquímica de geles lácteos inducidos por agregado de calcio nutricionalmente enriquecidos con péptidos bioactivos

Heat treatment of calcium-fortified milk leads to the gel formation. Additionally, whey proteins have gained attention for nutritional purposes due to their high biological value and the proven presence of bioactive peptides. In this work, it was proposed to obtain dairy gels with added calcium and whey protein concentrate (WPC) or enzymatic hydrolysates of whey protein concentrate (WPH). Gels were formulated from 30% w/w milk dispersions to which calcium salts (90 mmol/kg) and WPC or WPH (0.1-3% w/w) were added. Gelation was then induced by heat treatment at 80 ºC for 15 minutes. Formulations with homogeneous texture were obtained, without the presence of large aggregates or phase separation. In addition, these gels showed good physicochemical (syneresis, water holding capacity and hydration) and rheological (viscosity) properties and with antioxidant, antihypertensive and calcium retention capacities. Specifically, it was concluded that gels formulated with calcium lactate and 1% w/w of WPH could form the base matrix for various semi-solid foods such as desserts or salted spreadable products.

Milk peptides alleviate irritable bowel syndrome by suppressing colonic mast cell activation and prostaglandin E2 production in mice.

Milk peptides alleviate irritable bowel syndrome by suppressing colonic mast cell activation and prostaglandin E2 production in mice.

Exploration of the structural features and anti-oxidative activity of whey protein hydrolysates produced by Lactiplantibacillus plantarum.

Exploration of the structural features and anti-oxidative activity of whey protein hydrolysates produced by Lactiplantibacillus plantarum.

Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation

Enhanced calcium and thermal stability of whey protein hydrolysate stabilized emulsions by ultrasound-assisted glycosylation: Influence of the degree of glycosylation

Membrane-based separation and enzymatic hydrolysis of Whey protein concentrate for antioxidant peptide production

Membrane-based separation and enzymatic hydrolysis of Whey protein concentrate for antioxidant peptide production

Апробация технологических решений для производства обогащенного молока

The current iodine intake of 40-80 μg/day indicates a serious iodine deficiency in Russia. Food salt iodization programs and iodine-fortified food products may raise the national micronutrient consumption. However, the problem of iodine deficiency remains unsolved, which requires new nutritional approaches. The article introduces a new technology for pasteurized milk fortified with iodine and zinc. The experimental additive consisted of hydrolysate powder of whey proteins with immobilized organic trace elements. It contained 78.2 ± 1.2 g protein, 131.8 ± 27.5 mg zinc, and 1.8 ± 0.4 mg iodine per 100 g. Homogenization and pasteurization were supposed to affect the preservation of iodine and zinc introduced into raw milk in the forms associated with whey protein hydrolysate. Homogenization had no statistically significant effect on the iodine and zinc content, while pasteurization reduced the iodine concentration to 7-16%, depending on the temperature. The mass fraction of zinc remained stable due to the strong chelate forms in the protein-peptide matrix. The new fortified milk product contained 15.0-17.4% of recommended daily iodine and zinc intake with 5.3 kg of powder per 1 ton of milk. The finished product contained 1.8 mg zinc and 26.1 μg iodine per single serving (200 g). The new technology can find application in the functional food industry, providing bioavailable trace elements to eliminate the national iodine deficiency.

Whey protein hydrolysates enhance grapevine resilience to abiotic and biotic stresses

IntroductionThe growing need for sustainable viticulture has increased interest in biostimulants that enhance plant resilience to abiotic and biotic stresses. This study evaluates the efficacy of whey-derived protein hydrolysates (PHs) in improving Vitis vinifera cv. Cabernet Sauvignon tolerance to combined heat and drought stress and reducing pathogen infections.MethodsPotted grapevines were subjected to 40°C heat stress without irrigation and treated with either water or PHs. Physiological parameters as well as key stress- and photosynthesis-related genes expression were monitored. The antimicrobial effects of PHs against Plasmopara viticola and Botrytis cinerea were also assessed.ResultsPHs-treated plants exhibited a faster recovery of photosynthetic activity than control plants and maintained normal sub-stomatal CO2 concentrations under combined abiotic stress. PHs treatment significantly upregulated heat stress-responsive genes (HSFA2, HSP101) and mitigated the stress-induced decline in photosynthesis-related genes (LHCA3, RbcS). Moreover, PHs significantly enhanced grapevine drought tolerance, as indicated by higher leaf water potential values and expression of drought-responsive genes (NCED1, TIP2;1). Additionally, PHs demonstrated a direct toxic effect on P. viticola, inhibiting zoospore germination and reducing sporulation on leaf discs, while reducing B. cinerea infection in berries when applied post-infection.ConclusionIn the tested conditions, whey PHs serve as effective biostimulants, enhancing grapevine resilience to combined drought and heat stress while providing protection against grapevine pathogens. Although further validation in vineyard conditions is needed, this dual benefit of PHs may propose a potential sustainable alternative to reduce chemical inputs in viticulture, contributing to more environmentally friendly agricultural practices.

Whey protein hydrolysate alleviated acetaminophen-induced hepatocyte pyroptosis by activating mitophagy.

Whey protein hydrolysate alleviated acetaminophen-induced hepatocyte pyroptosis by activating mitophagy.

Whey protein hydrolysate from camel mitigates hypoxia-induced renal and gill damage in Nile Tilapia: Effects on stress, HIF-α, apoptosis, inflammation, and metabolic pathways

Whey protein hydrolysate from camel mitigates hypoxia-induced renal and gill damage in Nile Tilapia: Effects on stress, HIF-α, apoptosis, inflammation, and metabolic pathways

Research Progress of Oral Immune Tolerance Mechanism Induced by Whey Protein.

Cow milk allergy (CMA) is prevalently observed among infants and young children, exerting adverse effects on their growth and quality of life. Oral immune tolerance (OIT) is a more effective method for the prevention and treatment of CMA. The site of OIT is mainly in the gastrointestinal tract, so this article reviews the composition and structural characteristics of intestinal immune system, the molecular mechanisms of immune tolerance by regulatory T cells (Treg), dendritic cells, and gut microbiota. In addition, this paper summarizes the research progress of T cell epitope peptides of β-lactoglobulin and α-lactalbumin in whey protein hydrolysates. The mechanism of OIT induced by whey protein hydrolysate or whey protein combined with other anti-allergic components (phenolic compounds, probiotics, etc.) is overviewed to provide new ideas for the development of hypoallergenic infant formula.

The Penguin Study: A Randomised, Double-Blinded, Equivalence Trial on the Safety and Suitability of an Infant Formula with Partially Hydrolysed 100% Whey Protein.

Background/Objectives: This study aimed to demonstrate the safety and suitability of an infant formula manufactured from partially hydrolysed whey protein (PHF) compared to standard formula manufactured from intact cow's milk proteins (IPF; whey-casein ratio, 60:40) in healthy term infants. Methods: This multicentre, randomised, double-blinded, placebo-controlled trial included infants of mothers who intended to exclusively formula feed. Infants ≤ 28 days of age received PHF or IPF for at least 90 and up to 180 days. A group of exclusively breastfed infants was included for reference. The safety evaluation consisted of an equivalence analysis of weight gain within +/-3 g/d after 90 days, further growth parameters, and adverse events. Results: Of the 249 infants randomised, 143 (76 IPF; 67 PHF), as well as 45 breastfed infants, completed the study per protocol. The mean difference in daily weight gain between the formula groups was within the equivalence margins (-2.4 g/d (95% CI 0.3-4.5)) with estimated means (SEM) of 34.9 (0.78) g/d (IPF) and 32.5 (0.76) g/d (PHF). No significant differences in weight gain, length, and head circumference or in the number, severity, or type of adverse events were observed. Comparable growth patterns were observed in the breastfed group. Conclusions: The PHF is safe and supports adequate infant growth with a daily weight gain non-inferior to a standard IPF.

Interfacial properties of whey protein hydrolysates monitored by quartz crystal microbalance with dissipation.

Interfacial properties of whey protein hydrolysates monitored by quartz crystal microbalance with dissipation.

Effect of enzymatic degradation of proteins on technological properties of whey powdered products

Whey protein hydrolysates (WPH) possess unique functional properties, including bioactivity, improved solubility and enhanced heat stability. These characteristics make them valuable for food applications. While it is known that enzymatic hydrolysis and heat denaturation influence the technological properties of WPH, their impact on functional characteristics has not been fully explored. This study aimed to comprehensively evaluate the technological properties of WPH obtained through enzymatic hydrolysis of native and heat‐denatured whey protein concentrates (WPC). WPC was hydrolysed using a protease complex (subtilisin, chymotrypsin) under varying conditions. The study assessed particle size, wettability, solubility, hygroscopicity and heat stability of the produced WPH. The influence of hydrolysis time, pH conditions and preliminary heat denaturation of proteins on these properties was analysed. Enzymatic hydrolysis improved WPH wettability and solubility but increased hygroscopicity at 65% and 85% relative humidity. The highest heat stability was observed after 90–180 min of hydrolysis at neutral pH, allowing WPH to withstand 95°C for 60 min and 137°C for 10 min. Lowering pH to 4.5 reduced heat stability. Preliminary heat denaturation of proteins before hydrolysis enhanced peptide bond accessibility but promoted protein aggregation, leading to decreased solubility, increased hydrophobicity and alterations in heat stability and water interactions. These findings suggest that both enzymatic hydrolysis and heat denaturation play an important role in modulating the functional properties of WPH. Optimising the balance between these processes could help tailor WPH properties for specific food applications, such as heat‐stable protein formulations. Further research is needed to refine processing conditions and enhance the functional performance of WPH in industrial applications.

Alkalinity exposure induced growth inhibition, intestinal histopathological changes, and down-regulated nutrient transporter expression in Nile Tilapia: The ameliorative role of dietary camel whey protein hydrolysates.

Alkalinity exposure induced growth inhibition, intestinal histopathological changes, and down-regulated nutrient transporter expression in Nile Tilapia: The ameliorative role of dietary camel whey protein hydrolysates.

Inhibitory Effect of Whey Protein‐Derived Peptide Leu‐Asp‐Gln‐Trp on Xanthine Oxidase

ABSTRACTHyperuricemia is associated with various diseases, and xanthine oxidase (XO) is the rate‐limiting enzyme in uric acid (UA) production. A previous study reported that Leu‐Asp‐Gln‐Trp (LDQW) in whey protein hydrolysate (WPH) suppressed lipid droplet accumulation in differentiated 3T3‐L1 adipocyte‐like cells. However, our understanding of LDQW remains limited, further, its efficacy against hyperuricemia has not been elucidated. This study evaluated the XO inhibitory activity of LDQW, one of the bioactive peptides in WPH. In this study, UA produced by the reaction between XO and xanthine was determined using two methods: monitoring the absorbance at 290 nm using absorptiometry and detection using liquid chromatography with tandem mass spectrometry (LC–MS/MS) analysis. Allopurinol was used as the positive control, whereas tryptophan and Ala‐Leu‐Pro‐Met (ALPM) were used for comparison. Both absorptiometry and LC–MS/MS analyses demonstrated that LDQW significantly inhibited XO activity in a concentration‐dependent manner. The LC–MS/MS analysis results indicated that LDQW, tryptophan, and ALPM inhibition ratios at 20 mM were 58.0% ± 2.8%, 4.4% ± 3.7%, and 45.0% ± 1.0%, respectively. Moreover, it was suggested that Asp‐Gln‐Trp, a potential digestive peptide predicted by the enzymatic digestion of LDQW in silico, also possessed XO inhibitory activity comparable to that of LDQW in LC–MS/MS analysis. These findings suggest that LDQW is a promising bioactive peptide with potential ameliorative effects against hyperuricemia, similar to those of other XO inhibitory peptides.

Development of low-allergenicity algal oil microcapsules with high encapsulation efficiency using extensively hydrolyzed whey protein.

Development of low-allergenicity algal oil microcapsules with high encapsulation efficiency using extensively hydrolyzed whey protein.

Whey Protein Enzymatic Breakdown: Synthesis, Analysis, and Discovery of New Biologically Active Peptides in Papain-Derived Hydrolysates

Bioactive peptides derived from milk proteins offer promising potential that can be unlocked through hydrolysis. Enzymatic hydrolysis is particularly noteworthy because of its mild conditions and its efficacy in producing peptides with various biological activities. This study focused on creating whey protein hydrolysates using three enzymes: pepsin, trypsin, and papain. The degree of hydrolysis and the antioxidant properties of the resulting peptides were evaluated, and papain demonstrated the highest degree of hydrolysis, leading to its selection for further investigation. LC-MS was employed to identify peptide sequences from the papain-derived hydrolysate, resulting in the identification of 107 distinct peptide sequences These peptides were predicted to exhibit a range of potential biological activities, including antihypertensive, antidiabetic, antioxidant, antimicrobial, and immunomodulatory effects, as well as roles in regulating glucose homeostasis, maintaining cardiovascular health, and supporting overall metabolic function. In vitro tests revealed the significant antioxidant and antibacterial properties of the hydrolysate, confirming the potential of papain-derived peptides for use in functional food and pharmaceutical applications. The novelty of this study lies in the identification of novel peptides with promising biological activities. Additional in vitro and in vivo studies are required to fully elucidate the health benefits of these peptides.