Cheese Whey Fermentation by Its Native Microbiota: Proteolysis and Bioactive Peptides Release with ACE-Inhibitory Activity

Abstract

Cheese whey contains about 20% of the total milk protein and has high nutritional and technological value, as well as attractive biological properties. Whey protein represents an important source of bioactive peptides with beneficial effects on health (e.g., antioxidant, antidiabetic, antihypertensive, etc.). Microbiota in cheese whey can hydrolyze proteins and generate bioactive peptides through a fermentation process. The objective of this study was to evaluate the effect of temperature on the fermentation of cheese whey by its native microbiota, and the action of microbial proteolytic activity on whey proteins to release peptides with inhibitory activity of the angiotensin-converting enzyme (ACE). Whey proteins hydrolysis occurred at all incubation temperatures evaluated (32–50 °C), with the major proteolytic effect within the range of 35–42 °C. Minor whey proteins (i.e., Lf, bovine serum albumin (BSA), and IgG) were more susceptible to degradation, while β-lactoglobulin and α-lactalbumin showed major resistance to microbial proteolytic action. Alfa-amino groups increased from 36 to 360–456 µg Gly/mL after 120 h of fermentation. A higher lactic acid production (11.32–13.55 g/L) and lower pH (3.3–3.5) were also observed in the same temperature range (32–42 °C). In addition, ACE-inhibitory activity increased from 22% (unfermented whey) to 60–70% after 120 h of fermentation. These results suggest that the fermentation of cheese whey by its native microbiota represents an attractive process to give value to whey for the production of whey-based beverages or functional foods with potential antihypertensive properties.

Effect of Indigenous Lactococcus lactis on physicochemical and sensory properties of thermo‐coagulated acid whey protein

“…This practice is considered economically disadvantageous due to storage and transportation costs. Considering that acid whey retains about 50% of the original nutrients of milk (e.g., lactose, protein, minerals, and fat), it should be converted into valuable co‐products by diverse technological processes (Mazorra‐Manzano et al., 2020). One of the most common ways of valorizing whey in small dairy plants is thermo‐coagulation (Fox et al., 2017).…”

Bioactive peptides from food fermentation: A comprehensive review of their sources, bioactivities, applications, and future development

“…Cheese whey, the byproduct of cheesemaking, is relatively nutritious as the whey retains approximately 55% of the original milk nutrients such as fat, lactose, protein, and minerals. Many studies have shown that the resultant peptides from whey fermentation using either bacterial or fungal proteases possess various bioactivities (Brandelli et al., 2015; Mazorra‐Manzano et al., 2020; Skrzypczak et al., 2019; Welsh et al., 2017). A recent report made by Worsztynowicz et al.…”

“…The bioactive compounds are synthesized and secreted into the culture medium by the fermenting organisms during the process. SmF has been employed to ferment many food sources to obtain BPs, including cheese whey, mushroom, tomato pomace, and feather keratin (Mazorra-Manzano et al, 2020;Mechmeche et al, 2019;Moayedi et al, 2016Moayedi et al, , 2018Worsztynowicz et al, 2020;Wu et al, 2019). Several critical factors, including optimal operating conditions, substrates, and microorganisms used, should be considered during food fermentation for the production of BPs (Lasrado & Rai, 2018).…”

A Review on the Role of Food-Derived Bioactive Molecules and the Microbiota–Gut–Brain Axis in Satiety Regulation

“…Whey protein affects satiation through the action of either intact whey protein fractions, bioactive peptides derived from whey, amino acid products of its digestion, and the combined action of whey protein or its products with other milk constituents [ 65 ]. Bioactive peptides from whey released during food processing (by enzymatic hydrolysis or fermentation) or during gastrointestinal digestion have received particular interest due to their anti-hypertensive and opioid activity [ 66 , 67 , 68 ]. Casein is another abundant milk protein known for its beneficial role in the regulation of food intake, postprandial glycaemia, and enteroendocrine hormone secretion.…”