Comparative assessment of antioxidant and immunomodulatory properties of skimmed milk protein hydrolysates and their incorporation in beverage mix

Abstract

BACKGROUND: Milk-derived protein hydrolysates have generated a great deal of interest recently due to their numerous beneficial health effects. However, there are few comparative studies on protein hydrolysates from different dairy species, their production, characterization, and bioactivity. In the present study, skimmed milk from both major and minor dairy species was hydrolyzed with alcalase, and its protein profiles were studied using tricine polyacrylamide gel electrophoresis and reverse phase-high protein liquid chromatography. The antioxidant and in vitro immunostimulatory properties were determined. RESULTS: Iron chelation activity was highest in hydrolysates of whey (25.00 ± 0.32 mmol L −1 ), casein (25.14 ± 0.34 mmol L −1 ), colostrum (24.52 ± 0.28 mmol L −1 ), and skimmed cattle milk (24.21 ± 0.26 mmol L −1 ). ⊍,⊍-Diphenyl-⊎-picrylhydrazyl scavenging and 2,2 0 -azobis(2-amidino-propane) dihydrochloride activity was lowest in skimmed donkey milk protein hydrolysates (MPHs) (IC 50 : 5.37 ± 0.05 mg mL −1 and 151.59 ± 2.1 mg mL −1 ). Production of nitric oxide and phagocytosis activity in RAW 264.7 (murine macrophage cell line) was significantly higher among whey and buffalo skimmed milk protein hydrolysatetreated groups as compared with the untreated group. The incorporation of whey protein hydrolysate and skimmed buffalo milk protein hydrolysate were sensorially acceptable at 10% level in beverage mix.CONCLUSION: This study comparatively evaluates the antioxidative and immunomodulatory properties of different skimmed MPHs and their potential applications as ingredients in pediatric, geriatric, and other health-promoting foods.

Association of milk consumption with all-cause mortality and cardiovascular outcomes: a UK Biobank based large population cohort study

“…Additionally, another report showed that soya milk consumption could lead to decreased oxidative damage for DNA bases [ 37 ]. Moreover, skimmed milk proteins exhibited ability of good free-radical quenching [ 38 ]. Antioxidant effect of milk may be protective against cardiovascular disease, while the protective association of semi-skimmed, skimmed, and soy milk with lower risks of all-cause mortality and CVD outcomes needs to be further explored.…”

Dairy By-Products and Lactoferrin Exert Antioxidant and Antigenotoxic Activity on Intestinal and Hepatic Cells

“…In the same study, BM did not seem to reduce the oxidative stress caused by LPS, while in our study, this dairy by-product did protect cells against the oxidative effect of menadione. Furthermore, Prakash et al [37] affirmed that protein hydrolysates from whey and BM contain antioxidant agents and enhancers of phagocytic activity in macrophages. As in our experimental set-up, the dairy fractions were used without hydrolysis, so proteins may not enter the cells.…”