Buffalo Cheese Whey Proteins, Identification of a 24 kDa Protein and Characterization of Their Hydrolysates: In Vitro Gastrointestinal Digestion

Abstract

Milk whey proteins are well known for their high biological value and versatile functional properties, characteristics that allow its wide use in the food and pharmaceutical industries. In this work, a 24 kDa protein from buffalo cheese whey was analyzed by mass spectrometry and presented homology with Bos taurus beta-lactoglobulin. In addition, the proteins present in buffalo cheese whey were hydrolyzed with pepsin and with different combinations of trypsin, chymotrypsin and carboxypeptidase-A. When the TNBS method was used the obtained hydrolysates presented DH of 55 and 62% for H1 and H2, respectively. Otherwise for the OPA method the DH was 27 and 43% for H1 and H2, respectively. The total antioxidant activities of the H1 and H2 samples with and without previous enzymatic hydrolysis, determined by DPPH using diphenyl-p-picrylhydrazyl radical, was 4.9 and 12 mM of Trolox equivalents (TE) for H2 and H2Dint, respectively. The increased concentrations for H1 and H2 samples were approximately 99% and 75%, respectively. The in vitro gastrointestinal digestion efficiency for the samples that were first hydrolyzed was higher compared with samples not submitted to previous hydrolysis. After in vitro gastrointestinal digestion, several amino acids were released in higher concentrations, and most of which were essential amino acids. These results suggest that buffalo cheese whey is a better source of bioavailable amino acids than bovine cheese whey.

Effect of pH, temperature and NaCl on antioxidant peptides from Iraqi buffalo whey proteins hydrolysates

“…As shown in Table (2), Cysteine was the predominant amino acid among the total amino acids for both fractions 9.75% and 8.98%, respectively. The results converged with what found Bassan et al(2015) who obtained 14 amino acids from hydrolysates of buffalo milk whey proteins, of which six were basic and Neto et al (2019)who purified seven fractions of peptide from hydrolysates of bovine milk whey proteins that contained 19-10 amino acid. The reason for the variation in the concentrations of amino acids may be due to the hydrolysis conditions in terms of the specificity of the action of the enzyme used the time of hydrolysis, the type of amino acids and their position in the peptide depends on the mechanism of action of the enzyme (Wali et al, 2019).…”

Dietary solutions to dyslipidemia: Milk protein–polysaccharide conjugates as liver biochemical enhancers

“…Although, according to Cervato, Cazzola, and Cestaro (), casein has more antioxidant power than whey proteins like lactoferrin and lactalbumin; it was also proved that the summed antioxidant power of its subunits is higher than of casein as phosphoserine groups become exposed with the subunit's desegregation. Furthermore, Bassan et al () demonstrated a 2.5‐fold increase in the antioxidant capacity of whey proteins due to hydrolysis. Although the ratio between the single proteomic extract antioxidant ability seems to be close along the three antioxidant tests, the fact that in BTMP performing relatively higher in HS might be related to the Fe 2+ /Fe 3+ cycle interference provoked by casein as reported by Cervato, Cazzola, and Cestaro (), making this test less reliable.…”

“…Although, according to Cervato, Cazzola, and Cestaro (1999), casein has more antioxidant power than whey proteins like lactoferrin and lactalbumin; it was also proved that the summed antioxidant power of its subunits is higher than of casein as phosphoserine groups become exposed with the subunit's desegregation. Furthermore, Bassan et al (2015) demonstrated a 2.5-fold increase in the antioxidant capacity of whey proteins due to hydrolysis.…”

Antioxidant and antihypertensive effects of garlic protein and its hydrolysates and the related mechanism

“…The tertiary structure of GP was destroyed in the process of hydrolysis. It is well known that Ala, Val, Ile, Leu, Phe, Cys, Met, His, Pro, and Lys have free radical scavenging activities (Bassan et al, 2015). In addition, another study indicated that…”