Whey Protein Hydrolysate Research Articles

Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen-Thawed Spanish Mackerel Surimi.

Repeated freeze-thaw (FT) cycles can have an impact on surimi quality. In this study, we used 0.02% BHA as a positive control group. We examined the effects of different concentrations (0%, 5%, 10%, and 15%) of whey protein hydrolysate (WPH) on surimi, focusing on alterations in color metrics (L* for brightness, a* for red-green, b* for yellow-blue, and overall whiteness), textural characteristics, and antioxidant capacity during various freeze-thaw (FT) cycles. The results showed that the lipid oxidant values of surimi, as well as its a* and b* values, rose as the number of FT cycles increased; whereas the adhesiveness, resilience, gumminess, and shear force dropped, as did L* and the whiteness values, leading to an overall darkening of color and gloss. By contrast, the study found that the addition of WPH could effectively slow down the decrease of surimi textural stability after repeated freeze-thawing, with the textural stability of the group with 15% WPH being significantly superior to those of the other groups (p < 0.05). Under the same number of cycles, adding 15% WPH to the experimental group could successfully lower total volatile basic nitrogen (TVB-N) and effectively increase the antioxidant activity of surimi. This finding suggested that 15% WPH had the greatest effect on increasing surimi FT stability. To conclude, it was proved that WPH can be added to frozen surimi and improve its quality.

Targeting brain health: Whey protein hydrolysate intervention enhances cognitive function in middle-aged mice

Neurodegeneration is most prevalent in the elderly, resulting in memory loss or even dementia, and it places a considerable strain on society and the economy. The hydrolysate from whey protein, a natural byproduct of cheese-making, exhibits potent bioactivity and thus can serve as a potential strategy to slow down neurological aging. This research aimed to ascertain the neuroprotective effect of the whey protein hydrolysate (WPH) against age-related memory decline and further explore the underlying mechanisms. Our results indicated that a high dose (100 mg/kg) of the WPH could improve the behavioral performance of middle-aged mice and adjust the morphology and organization of hippocampal cells. Moreover, WPH-treated mice showed decreased levels of inflammation and oxidative stress and considerably reduced levels of amyloid beta 1–42 (Aβ1-42) and AchE in brain tissue. Hippocampus proteomic analysis revealed that differentially expressed proteins were mainly related to Aβ plaque, neurogenesis, and cAMP signaling pathways, such as Mdk, Mff, Pde2a, and Chrm1. After 20 weeks of the WPH intervention, the gut microbiomes associated with SCFA production and gut homeostasis were increased in mice. Our study provided evidence supporting the WPH as a candidate for functional ingredients in preventing cognitive deficits.

Protective Effects of Whey Protein Hydrolysate, Treadmill Exercise, and Their Combination against Scopolamine-Induced Cognitive Deficit in Mice.

In this study, the potential of whey protein hydrolysate (WPH) and treadmill exercise to prevent cognitive decline was investigated, along with their neuroprotective mechanisms. Cognitive dysfunction was induced in mice with 1 mg/kg of scopolamine, followed by the administration of WPH at 100 and 200 mg/kg and/or treadmill exercise at 15 m/min for 30 min five days per week. Both WPH administration and treadmill exercise significantly improved the memory of mice with scopolamine-induced cognitive impairment, which was attributed to several key mechanisms, including a reduction in oxidative stress based on decreased levels of reactive oxygen species and malondialdehyde in the brain tissue and an increase in acetylcholine by increasing choline acyltransferase and decreasing acetylcholine esterase levels. Exercise and WPH also exerted neuroprotective effects by inhibiting the hyperphosphorylation of tau proteins, enhancing the expression of the brain-derived neurotrophic factor, and inhibiting apoptosis by reducing the Bax/Bcl2 ratio in conjunction with the downregulation of the mitogen-activated protein kinase pathway. Moreover, the impact of WPH and treadmill exercise extended to the gut microbiome, suggesting a potential link with cognitive improvement. These findings suggest that both WPH intake and treadmill exercise are effective strategies for mitigating cognitive impairment, providing promising avenues for treating neurodegenerative diseases.

Characteristics and Absorption Rate of Whey Protein Hydrolysates Prepared Using Flavourzyme after Treatment with Alcalase and Protamex.

The purpose of this study was to evaluate the physicochemical properties of whey protein hydrolysate and determine changes in absorption rate due to enzymatic hydrolysis. The molecular weight distribution analysis of whey protein concentrate (WPC) and low-molecule whey protein hydrolysate (LMWPH) using the Superdex G-75 column revealed that LMWPH is composed of peptides smaller than those in WPC. Fourier-transform infrared spectroscopy indicated differences in peak positions between WPC and LMWPH, suggesting hydrolysis-mediated changes in secondary structures. Moreover, LMWPH exhibited higher thermal stability and faster intestinal permeation than WPC. Additionally, oral LMWPH administration increased serum protein content at 20 min, whereas WPC gradually increased serum protein content after 40 min. Although the total amount of WPC and LMWPH absorption was similar, LMWPH absorption rate was higher. Collectively, LMWPH, a hydrolysate of WPC, has distinct physicochemical properties and enhanced absorptive characteristics. Taken together, LMWPH is composed of low-molecular-weight peptides with low antigenicity and has improved absorption compared to WPC. Therefore, LMWPH can be used as a protein source with high bioavailability in the development of functional materials.

Preparation of food ingredients for the PKU patients: Two‐step enzymatic hydrolysis and activated carbon adsorption for the removal of phenylalanine from whey protein hydrolysates

In this study, we developed a two‐step enzymatic hydrolysis method followed by activated carbon adsorption to remove phenylalanine (Phe) from whey protein. The results showed that the free rate of Phe after sequential enzymatic hydrolysis of trypsin and flavorzyme was 90.8%. After adsorption by activated carbon No. 1, the removal efficiency of Phe from the hydrolysates reached 89.79% at 2.19 mg/g protein equivalent. Therefore, low Phe protein hydrolysates (LPHs) can be used to prepare low Phe food for phenylketonuria patients who cannot metabolise Phe properly by themselves and need to maintain a low Phe diet for life.

Preparation and characterisation of low phenylalanine biscuits with whey protein hydrolysates

Low phenylalanine (Phe) foods are essential for the daily diet of patients with phenylketonuria (PKU). In this study, biscuits were prepared using low Phe whey protein hydrolysates (W‐LPHs). The optimum addition of W‐LPHs in biscuits was selected by comparing the texture, Maillard reaction products, antioxidant activities and sensory evaluation. The results showed that the best addition of W‐LPHs in biscuits was 15%, which contained 0.25 g/100 g of Phe and 9.10 g/100 g of protein. This study provides a new form of nutritional supplementation for PKU patients.

Investigation of the effect of ultrasonic exposure on polymer solutions in the production of biodegradable packaging materials

One of the options for improving the structure and properties of films obtained from polymer solutions is ultrasonic exposure to solutions of various chemical nature. The use of this effect on polymer solutions with various additives and agents showed not only an improvement in physical and mechanical properties, but also antibacterial properties, which contributed to an increase in the shelf life of food products. The main components of the compositions whose studies are presented in scientific articles were: polyvinyl alcohol, proteins and pullulan, they were mixed with various additives and agents, with different duration of exposure to ultrasonic treatment of solutions. The studied compositions had the following compositions: polyvinyl alcohol and hemicellulose with an antioxidant agent of tea; polyvinyl alcohol, sodium-carboxymethyl cellulose, zinc oxide nanoparticles, as well as multilayer graphene nanoplates; polyvinyl alcohol and chitosan; fish scale collagen, polyvinyl alcohol and potassium sorbate; egg white; quinoa protein and chitosan; pea protein; rice protein hydrolysate and chitosan; whey protein hydrolysate; aqueous soy extract with bee wax and essential oil of cloves; oat protein with pullulan and nizin; pullulan with the addition of nanoemulsion with cinnamon essential oil; pullulan and trehalose with tea polyphenols saturation. Some of the films made from these formulations were tested on food products such as strawberries, apples, pears and cupcakes. Based on the considered scientific data, it can be concluded that in order to improve the properties of films from polymer solutions, it is necessary to have an optimal time of ultrasound exposure to solutions, since longer ultrasonic exposure can worsen the physical and mechanical properties, namely, to reduce the tensile strength and elongation at break, in contrast to moderate exposure.

Whey Protein Hydrolysate Exerts Anti-Inflammatory Effects to Alleviate Dextran Sodium Sulfate (DSS)-Induced Colitis via Microbiome Restoration.

Whey protein hydrolysate (WPH) has been shown to have a variety of bioactivities. This study aimed to investigate the preventive effect of WPH on dextran sodium sulfate (DSS)-induced colitis in C57BL/6J mice. The results indicated that WPH intervention for 37 days was effective in delaying the development of colonic inflammation, and high doses of WPH significantly inhibited weight loss (9.16%, n = 8, p < 0.05), protected the colonic mucosal layer, and significantly reduced the levels of inflammatory factors TNF-α, IL-6, and IL-1β in mice with colitis (n = 8, p < 0.05). In addition, WPH intervention was able to up-regulate the short-chain fatty acids secretion and restore the gut microbiome imbalance in mice with colitis. Notably, high-dose WPH intervention increased the relative abundance of norank_f_Muribaculaceae by 1.52-fold and decreased the relative abundance of Romboutsia and Enterobacter by 3.77-fold and 2.45-fold, respectively, compared with the Model group. WPH intervention protected colitis mice mainly by reversing the microbiome imbalance and regulating the major histocompatibility complex (MHC) class I pathway. This study showed that WPH has anti-inflammatory activity and a promising colitis management future.

Влияние гидролизата сывороточных белков на поверхностно- активные и пенообразующие свойства творожной сыворотки

The surface-active and foaming properties of systems containing 100 cm3 of curd whey and from 1 to 3 g of milk whey protein hydrolysate with a degree of hydrolysis of 60 % were studied. The control was whey samples without hydrolysate. The mass fractions of protein, fat, lactose and solids, active acidity, viscosity and surface tension of the samples were studied by instrument methods. The parameters of serum foaming with hydrolysate were studied by whipping 100 cm3 samples at a speed of 10,000 rpm for 10 seconds in a cylinder. When adding hydrolysate, a tendency was observed to decrease the active acidity and increase the viscosity of the whey without a noticeable change in the surface tension of the prototypes. The addition of up to 3 % hydrolysate of whey proteins to the curd whey of a deep degree of hydrolysis of peptide bonds (60 %) had a positive effect on the surfactant and foaming properties of the serum. The observed effects are primarily due to an increase in the mass fraction of whey proteins that perform the function of surfactants in these systems.

Optimisation of low temperature (8ᵒC) enzymatic hydrolysis of acid whey using design of experiments (DOE) for the generation of thermally stable whey protein hydrolysates

The impact of enzymatic hydrolysis at 8ᵒC of liquid whey protein concentrate (WPC35) derived from acid casein manufacture using Prolyve 1000®, a microbial protease preparation, under free-fall pH conditions on the physicochemical and the thermal stability properties of the resultant hydrolysates was investigated. The hydrolysis process was optimised using a design of experiments (DOE) approach. Eleven hydrolysates (H1–H11) were generated using 3 factors x 2 levels, i.e., enzyme:substrate (E:S) 0.25–1.00% (v/w), starting pH 7.5–9.0 and incubation time 10–96 h. Hydrolysate degree of hydrolysis (DH) values ranged from 0.75 (H10) to 4.74% (H6) which increased to 1.91 (H10) and 7.24% (H6) following subsequent thermal processing (mimicking the evaporation process) at 54ᵒC x 15 min and 64ᵒC x 10 min. The apparent viscosity (ηapp) of all hydrolysates was measured to assess their heat stability during heating at 85ᵒC for up to 20 min, this was shown to be E:S and pH-dependent. While the unhydrolysed samples formed a gel on heating at ∼74-80ᵒC. Following DOE analysis, it was found that E:S had a significant impact on the DH, the extent of intact protein degradation (%Deg) and the thermal stability. The %Deg following processing at 64ᵒC showed a strong correlation (R2 = 0.924; p < 0.001) with ηapp, and thus this parameter may be used to predict the thermal stability of the hydrolysate samples. The optimised hydrolysis conditions for the generation of heat stable WPC35 hydrolysates during 8°C incubation were achieved using an E:S = 0.625% at a starting pH = 8.65. Performance of protein hydrolysis reactions at low temperature has potential to enhance process sustainability.

Influence of Complexation with β- and γ-Cyclodextrin on Bioactivity of Whey and Colostrum Peptides.

Dairy protein hydrolysates possess a broad spectrum of bioactivity and hypoallergenic properties, as well as pronounced bitter taste. The bitterness is reduced by complexing the proteolysis products with cyclodextrins (CDs), and it is also important to study the bioactivity of the peptides in inclusion complexes. Hydrolysates of whey and colostrum proteins with extensive hydrolysis degree and their complexes with β/γ-CD were obtained in the present study, and comprehensive comparative analysis of the experimental samples was performed. The interaction of CD with peptides was confirmed via different methods. Bioactivity of the initial hydrolysates and their complexes were evaluated. Antioxidant activity (AOA) was determined by fluorescence reduction of fluorescein in the Fenton system. Antigenic properties were studied by competitive enzyme immunoassay. Antimutagenic effect was estimated in the Ames test. According to the experimental data, a 2.17/2.78-fold and 1.45/2.14-fold increase in the AOA was found in the β/γ-CD interaction with whey and colostrum hydrolysates, respectively. A 5.6/5.3-fold decrease in the antigenicity of whey peptides in complex with β/γ-CD was detected, while the antimutagenic effect in the host-guest systems was comparable to the initial hydrolysates. Thus, bioactive CD complexes with dairy peptides were obtained. Complexes are applicable as a component of specialized foods (sports, diet).

Antifungal activity and identification of bioactive peptide from Etawa crossbreed goat (Capra hircus) milk protein hydrolyzed using trypsin enzyme

There had been a growing interest in biopreservation in recent years due to the increasing demand for food products that were free of synthetic preservatives and therefore safer to consume. This made it necessary to explore natural bioactive with antifungal properties that can inhibit microbial spoilage and extend shelf life. Etawa crossbreed goat milk (Capra hircus) peptide fraction has antifungal activity. Therefore, this study aimed to determine the peptide with antifungal activity resulting from the casein and whey proteins of goat milk hydrolysis by trypsin. The hydrolyzate was fractionated using a Strong Cationic Exchange (SCX) catridge and the antifungal activity test was performed against Aspergillus sp. using the disc diffusion method. The most active peptide fraction with the highest antifungal activity was identified using Liquid Chromatography-High Resolution Mass Spectrometry (LC-HRMS). Based on the results, the ratio of the enzyme substrates used to hydrolyze casein and whey proteins is 1:10; 1:20; 1:30 and 1:40. The greatest degree of hydrolysis of casein and whey proteins was obtained at a 1:40 enzyme-substrate ratio of 66.8% and 75.4%, respectively. The analysis of Sodium Dodecylsulfate - Polyacrylamide Gel Electrophoresis (SDS PAGE) showed that goat milk casein contained αS1-casein and β-casein, while the whey proteins contained beta-lactoglobulin and α-lactalbumins. The casein and whey protein hydrolysates were fractionated using an SCX with pH variations of 3–9. The Goat Milk Casein (GMC) 5, 6, 7 dan 8 peptide fractions inhibited Aspergillus sp, and the most active was a fraction from GMC6 with an inhibition zone of 26.95 ± 0.63 mm and Minimum Inhibitory Concentration (MIC) value of 31.25 μg/mL. Furthermore, the morphology of Aspergillus sp. mycelia after treatment with peptide fraction showed that the mycelia were wrinkled and withered. The fractions with the highest antifungal activity contained 4 peptide sequences, namely YNVPQLEIVPK, KENNINELSK, GLSPEVPNENLLR, and YLGYLEQLLK. These results showed that peptide from goat milk had potential applications as a natural antifungal compound.

Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze-Thaw Cycles.

Whey protein hydrolysate (WPH) has made a breakthrough in inhibiting oxidative deterioration and improving the quality of meat products during storage. Based on our previous study of extracting the most antioxidant active fraction I (FI, the molecular weight < 1 kDa) from whey protein hydrolysates of different molecular weights, the present study continued to delve into the effects of WPH with fraction I on the structure and function of myofibrillar proteins (MP) in ground pork during the freeze-thaw (F-T) cycles. With the number of F-T cycles raised, the total sulfhydryl content, the relative contents of α-helix, Ca2+-ATPase activity, K+-ATPase activity, solubility, emulsion activity index (EAI), and emulsion stability index (ESI) of MP gradually decreased. Conversely, the carbonyl content and the relative content of random curl showed an increasing trend. In particular, the damage to the structure and the function of MP became more pronounced after three F-T cycles. But, during F-T cycles, FI stabilized the structure of MP. Compared to the control group, the 10% FI group showed a remarkable improvement (p < 0.05) in the total sulfhydryl content, Ca2+-ATPase activity, K+-ATPase activity, solubility, EAI and ESI after multiple F-T cycles, suggesting that 10% FI could effectively inhibit protein oxidation and had the influence of preserving MP function properties. In conclusion, WPH with fraction I can be used as a potential natural antioxidant peptide for maintaining the quality of frozen processed meat products.

Impact of a Whey Protein Hydrolysate Treated by Electrodialysis with Ultrafiltration Membrane on the Development of Metabolic Syndrome and the Modulation of Gut Microbiota in Mice.

The development of Metabolic Syndrome (MetS) affects a large number of people around the world and represents a major issue in the field of health. Thus, it is important to implement new strategies to reduce its prevalence, and various approaches are currently under development. Recently, an eco-friendly technology named electrodialysis with ultrafiltration membrane (EDUF) was used successfully for the first time at a semi-industrial scale to produce three fractions concentrated in bioactive peptides (BPs) from an enzymatically hydrolyzed whey protein concentrate (WPC): the initial (F1), the final (F2) and the recovery fraction (F3), and it was demonstrated in vitro that F3 exhibited interesting DPP-IV inhibitory effects. Therefore, the present study aimed to evaluate the effect of each fraction on in vivo models of obesity. A daily dose of 312.5 mg/kg was administered to High Fat/High Sucrose diet (HFHS) induced C57BL6/J mice for eight weeks. The physiological parameters of each group and alterations of their gut microbiota by the fractions were assessed. Little effect of the different fractions was demonstrated on the physiological state of the mice, probably due to the digestion process of the BP content. However, there were changes in the gut microbiota composition and functions of mice treated with F3.

Effectiveness of Whey Protein Supplementation during Resistance Exercise Training on Skeletal Muscle Mass and Strength in Older People with Sarcopenia: A Systematic Review and Meta-Analysis.

To determine the effectiveness of whey protein (WP) supplementation during resistance exercise training (RET) vs. RET with or without placebo supplementation on skeletal muscle mass, strength, and physical performance in older people with Sarcopenia. Electronic searches in the PubMed, Embase, Scopus, Web of Science, LILACS, SPORTDiscus, Epistemonikos, and CINAHL databases were performed until 20 January 2023. Randomized clinical trials conducted on sarcopenic adults aged 60 or older were included. The studies had to compare the effectiveness of the addition of supplements based on concentrated, isolated, or hydrolyzed whey protein during RET and compare it with RET with or without placebo supplementation on skeletal muscle mass and strength changes. The study selection process, data extraction, and risk of bias assessment were carried out by two independent reviewers. Seven randomized clinical trials (591 participants) were included, and five of them provided data for quantitative synthesis. The overall pooled standardized mean difference (SMD) estimate showed a small effect size in favor of RET plus WP for skeletal muscle mass according to appendicular muscle index, with statistically significant differences compared with RET with or without the placebo group (SMD = 0.24; 95% CI, 0.05 to 0.42; p = 0.01; I2 = 0%, p = 0.42). The overall pooled mean difference (MD) estimate showed a significant difference of +2.31 kg (MD = 2.31 kg; 95% CI, 0.01 to 4.6; p = 0.05; I2 = 81%, p < 0.001) in handgrip strength in the RET plus WP group compared with the RET group with or without placebo. The narrative synthesis revealed discordance between the results of the studies on physical performance. WP supplementation during RET is more effective in increasing handgrip strength and skeletal muscle mass in older people with Sarcopenia compared with RET with or without placebo supplementation. However, the effect sizes were small, and the MD did not exceed the minimally important clinical difference. The quality of the evidence was low to very low according, to the GRADE approach. Further research is needed in this field.

Исследование свойств биоразлагаемых альгинатных пленок с активным компонентом

Abstract. Due to the unfavorable environmental situation associated with the accumulation of large volumes of non-recyclable waste, the development of biodegradable materials based on natural polymers is relevant. In addition, the most promising biodegradable films with active properties that allow to increase the shelf life of food. The novelty of the work lies in the addition of an alginate film as an active component of the protein hydrolyzate to the base of the matrix in different concentrations. The purpose of the research is to establish the properties of biodegradable films based on alginate with the introduction of whey protein hydrolyzate as an active component. Methods. In experimental samples of films, the appearance and transparency were determined visually, thickness, microstructure, antioxidant capacity by coulometric titration, solubility and biodegradability in soil. Results. It has been determined that with various additions of protein hydrolyzate (PH) to the composition of the film, its appearance, transparency and microstructure change significantly. The film with the addition of 1% PH turned out to be the optimal sample according to these indicators - transparent, homogeneous, not sticky. The film thickness did not differ significantly and ranged from 0.23 to 0.29 mm. The antioxidant capacity of the films increased with an increase in the content of PH, while the solubility, on the contrary, decreased. The control sample of the film turned out to be the most soluble. It was also found that all film samples are biodegradable, the control sample and the sample with the addition of 1% PH most quickly turned into biohumus. Thus, the use of a protein hydrolyzate as an active component in the composition of the film showed effectiveness in terms of antioxidant properties. In addition, PH also affected other important properties of the films.

Physicochemical properties of infant formula model emulsions stabilised by different whey protein hydrolysates and characteristics of interfacial peptides

Whey protein hydrolysate (WPH) can be an important ingredient of infant formula for improved nutritional benefits. Whey protein isolate was hydrolysed using trypsin, pepsin, bromelain, papain, and flavourzyme to obtain WPH (degree of hydrolysis ∼10%, except for pepsin). The hydrolysates were formulated into infant formula model emulsions. After homogenisation, the droplet sizes of the WPH-stabilised emulsions were smaller than that of the intact whey protein-stabilised emulsion, except for the papain-stabilised emulsion. The peptidomics of WPHs and the interfacial proteins/peptides of WPH-stabilised emulsions were investigated. A large number of unique peptide sequences from different WPHs were found to have high expression on the interfacial proteins/peptides, which significantly depended on their chain length (10–20), molecular weight, high net charge and pI, and amphipathy (positive hydrophobicity). These peptide sequences played an important role in the stabilisation of the emulsions. Different enzymatically hydrolysed whey proteins offered more possibilities for stabilising the infant formula emulsions.

Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties.

Whey protein (WP) has nutritional value, but the presence of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA) cause allergic reactions. In this study, hypoallergenic whey protein hydrolyate (HWPH) was prepared by decomposing β-LG and α-LA of WP using exo- and endo-type proteases. The enzyme mixing ratio and reaction conditions were optimized using response surface methodology (RSM). Degradation of α-LA and β-LG was confirmed through gel electrophoresis, and digestion, and absorption rate, and immunostimulatory response were measured using in vitro and in vivo systems. Through RSM analysis, the optimal hydrolysis conditions for degradation of α-LA and β-LG included a 1:1 mixture of Alcalase and Prozyme reacted for 10 h at a 1.0% enzyme concentration relative to substrate. The molecular weight of HWPH was <5 kDa, and leucine was the prominent free amino acid. Both in vitro and in vivo tests showed that digestibility and intestinal permeability were higher in HWPH than in WP. In BALB/c mice, as compared to WP, HWPH reduced allergic reactions by inducing elevated Type 1/Type 2 helper T cell ratio in the blood, splenocytes, and small intestine. Thus, HWPH may be utilized in a variety of low allergenicity products intended for infants, adults, and the elderly.

Electrosprayed WPC/PEO Mats Coated to Fresh Figs

Electrohydrodynamic atomization that is also defined as electrospraying is a method of producing mats that are composed of nano- or micro-scaled droplets. Unlike nanofibers that are obtained by electrospinning, the droplets are in spherical forms, and this is the result of the struggle between the applied electrostatic forces and the surface tension of the liquid (meaning polymer solution). This study aims to prepare and characterize electrosprayed biopolymer mats. The 1:2 blend of HWPC (hydrolyzed whey protein concentrate): PEO (poly (ethylene oxide)) is the polymer solution prepared in 2.5% aqueous acetic acid solvent. Physicochemical, morphological and structural analysis are applied to both solution and the electrosprayed mat. Increased viscosity in the protein solution by the addition of PEO enhanced the formation of regular beads observed through SEM images. Image J Visualization and Measurement Software was occupied to determine the diameter distributions of the droplets forming the mat. The mean diameter was found as 1.02±0.55 µm. ATR-FTIR spectroscopy analyses revealed remarkable structural changes in protein and interaction between protein and PEO in the electrosprayed mats. The HWPC/ PEO electrosprayed mat coating revealed one log decrease in the microbial load of fresh figs at the end of fourteen-day storage (4ºC). The findings of the presented research are promising for the application of this electrosprayed biopolymer mat for food coating purposes.

Whey Protein Hydrolysate Ameliorated High-Fat-Diet Induced Bone Loss via Suppressing Oxidative Stress and Regulating GSK-3β/Nrf2 Signaling Pathway.

Long-term hypercaloric intake such as a high-fat diet (HFD) could act as negative regulators on bone remodeling, thereby inducing bone loss and bone microarchitecture destruction. Currently, food-derived natural compounds represent a promising strategy to attenuate HFD-induced bone loss. We previously prepared a whey protein hydrolysate (WPH) with osteogenic capacity. In this study, we continuously isolated and identified an osteogenic and antioxidant octapeptide TPEVDDA from WPH, which significantly promoted the alkaline phosphatase activities on MC3T3-E1 cells and exerted DPPH radical scavenging capacity. We then established an HFD-fed obese mice model with significantly imbalanced redox status and reduced bone mass and further evaluated the effects of different doses of WPH on ameliorating the HFD-induced bone loss and oxidative damages. Results showed that the administration of 2% and 4% WPH for 12 weeks significantly restored perirenal fat mass, improved serum lipid levels, reduced oxidative stress, and promoted the activity of antioxidant enzymes; meanwhile, WPH significantly preserved bone mass and bone mechanical properties, attenuated the degradation of trabecular microstructure, and regulated serum bone metabolism biomarkers. The protein levels of Runx2, Nrf2, and HO-1, as well as the phosphorylation level of GSK-3β in tibias, were notably activated by WPH. Overall, we found that the potential mechanism of WPH on ameliorating the HFD-induced bone loss mainly through its antioxidant and osteogenic capacity by activating Runx2 and GSK-3β/Nrf2 signaling pathway, demonstrating the potential of WPH to be used as a nutritional strategy for obesity and osteoporosis.