Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Yadav, Jay S.; Yan, Song; Pilli, Sridhar; Kumar, Lalit; Tyagi, Rajeshwar Dayal; Surampalli, Rao Y.

doi:10.1016/j.biotechadv.2015.07.002

Cited by 317 publications

(246 citation statements)

References 138 publications

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“…In the last years, dairy products and their byproducts have been studied and comprehensively valued in the food industry (Banaszewska et al, 2013;Yadav et al, 2015). Whey, a byproduct of the manufacture of cheese, keeps about 55% of milk nutrients.…”

Section: Introductionmentioning

confidence: 99%

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

2017

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Section: Introductionmentioning

confidence: 99%

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

2017

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“…35 An endophytic fungus Entrophospora infrequens isolated from N. nimmoniana has been reported to produce CPT up to 4.96 mg 100 g À1 dry mass in 48 h. 14 While another endophytic fungal species of Nodulisporium has been reported to yield 45 mg of CPT g À1 of mycelia. 39 Studies on biodegradability of whey suggest that other dairy effluents are generally treatable but not whey due to its complex nature and so proper treatment or reuse of whey before disposal into local water bodies is required. The fungus used in the study has been proven to have higher potential to produce CPT under standard laboratory conditions and the advantage of this attribute was applied further using SSF approach.…”

Section: Discussionmentioning

confidence: 99%

Solid state fermentation of soybean waste and an up-flow column bioreactor for continuous production of camptothecine by an endophytic fungus Fusarium oxysporum

et al. 2016

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The potential of an endophytic fungus Fusarium oxysporum (NCIM 1383) to produce the anti-cancer prodrug 'camptothecine (CPT)' by solid state fermentation (SSF) of agro-industrial by-products was investigated. Amongst the various substrates used under optimized SSF conditions, soybean meal was found to be the most efficient medium for optimum production of CPT by the fungus. The effect of the addition of different complex protein sources to the soybean meal substrate on productivity by the fungus was also studied. The CPT production was found to be increased by 46.87% after supplementation of "whey concentrate powder" as a complex protein source to the soybean meal. The optimized SSF conditions were used to develop a bench-scale, up flow bioreactor to check its applicability for continuous CPT production which could yield up to 128 mg l À1 CPT after 48 h of incubation. Whey, when used as a source of moisture in SSF, also was found to play a vital role in enhancing the CPT yield. Environmental parameters such as chemical oxygen demand (COD), biological oxygen demand (BOD), total dissolved solids (TDS), total soluble solids (TSS) and total protein content of whey effluent after fermentation were found to be reduced significantly highlighting the environmental applications of the process developed. The SSF methodology applied in the present study allows bioutilization of cheaper substrates; soybean meal and whey, by the endophytic fungus for production of valuable anti-cancer pro drug CPT.

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“…Today, the recovery of BPs from milk and dairy industry byproducts has recently caught the attention of researchers in industrial biorefineries [71][72][73]. In order to solve the problem of the high environmental impact of byproducts deriving from cheese production industries, several new techniques are now employed to convert milk and dairy waste and byproducts into value-added products.…”

Section: Applicationsmentioning

confidence: 99%

Bioactive Peptides in Milk: From Encrypted Sequences to Nutraceutical Aspects

Lucarini¹

2017

Beverages

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Milk provides a wide range of biologically active compounds that protect humans against diseases and pathogens. The purpose of this work is to describe the main aspects and research lines concerning bioactive peptides: from their chemistry, bioavailability, and biochemical properties to their applications in the healthcare sector. In this context, the uses of bioactive peptides in nutraceutical and functional foods have been highlighted, also taking into account the perspective of innovative applications in the field of circular bioeconomy.Keywords: bioactive peptides; milk; nutraceuticals; bioavailability; biorefinery Bioactive Components of Milk: Focus on BPsMilk provides a wide range of biologically active compounds that protect humans against diseases and pathogens such as immunoglobulins, antimicrobial proteins and peptides, oligosaccharides, lipids, as well as many other components at low concentrations with significant potential health benefits [1] (Figure 1). Among these compounds, proteins play a key role as nutrients and as promoters of the physiological function and health role as source of Bioactive Peptides (BPs) [ Abstract: Milk provides a wide range of biologically active compounds that protect humans against diseases and pathogens. The purpose of this work is to describe the main aspects and research lines concerning bioactive peptides: from their chemistry, bioavailability, and biochemical properties to their applications in the healthcare sector. In this context, the uses of bioactive peptides in nutraceutical and functional foods have been highlighted, also taking into account the perspective of innovative applications in the field of circular bioeconomy.

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Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Cited by 317 publications

References 138 publications

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

Development and optimization of a mixed beverage made of whey and water-soluble soybean extract flavored with chocolate using a simplex-centroid design

Solid state fermentation of soybean waste and an up-flow column bioreactor for continuous production of camptothecine by an endophytic fungus Fusarium oxysporum

Bioactive Peptides in Milk: From Encrypted Sequences to Nutraceutical Aspects

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