Encapsulation of Antihypertensive Peptides from Whey Proteins and Their Releasing in Gastrointestinal Conditions

Alvarado, Yolanda; Muro, Claudia; Illescas, Javier; Díaz, María Dolores Díaz; Riera, Francisco A.

doi:10.3390/biom9050164

Cited by 33 publications

(12 citation statements)

References 31 publications

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“…The rationale of using «Protamex» in the preparation of hydrolysates from whey proteins with a high degree of hydrolysis is confirmed by the results of [RU 2012158005, Method of producing whey protein hydrolysate with high degree of hydrolysis and low residual antigenicity] and from SPI is shown in [RU 2299568C2 Method for the production of processed cheese, 48]. The effectiveness of the strain of Bacillus subtilis ("Bioprotease N100L") on the depth of hydrolysis of WPC was confirmed in studies [49,50].…”

Section: Dependence Of Hydrolysis Degree Of Isp and Wpc From Timementioning

confidence: 82%

Influence of technological parameters on the degree of enzymatic hydrolysis of high-protein products

Avdieiea¹,

Zhukotskyi²,

Dekusha³

2019

Ukr. food j.

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Introduction. Research have been conducted to determine the influence of technological parameters on the degree of hydrolysis of soy and whey proteins, as well as their mixtures to obtain balanced protein compositions with a high degree of hydrolysis. Materials and methods. Researched here are isolated soy protein, whey protein concentrate and mixtures at different ratio thereof that were hydrolyzed by proteases «Protamex», «Bioprotease N100L» and «Profix 6500». A degree of protein hydrolysis was evaluated by spectrophotometric method, the amino acid composition of hydrolysates was determined using ion exchange chromatography. Results and discussion. To obtain a highly hydrolyzed isolated soy protein rational modes of its proteolysis were determined, namely: mass concentration of protein in an aqueous solution-9%, mass concentration of protease-5%, pH 6.5-7.0, hydrolysis temperature 55-60 °C and duration of the process-60 min. Under these conditions, the degree of hydrolysis of isolated soy protein is 80-82% obtained with «Protamex», 50-51%with «Bioprotease N100L» and 30-33%with «Profix 6500». Hydrolytic effect of the above mentioned proteases on the degree of hydrolysis of whey protein concentrate under the same conditions is slightly less and amounts to 45-46% for «Protamex», 30-33% for «Bioprotease N100L» and 19-20% for «Profix 6500» which can be explained by the smaller specificity of this substrate to the enzymes. To achieve a balanced composition of essential amino acids relative to human milk, it is rational to combine a whey protein concentrate and isolated soy protein in a mass ratio of 1:1 respectively. In doing so, the degree of hydrolysis of this mixture is high and amounts to more than 80% under the action of «Protamex» at a concentration of 5% by weight of protein, a temperature of 55-60 °C and a duration of 60 minutes. Conclusions. For the first time the rational technological parameters for the proteolysis of isolated soy protein, whey protein concentrate and their mixtures were determined to obtain a high degree of hydrolysis.

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Section: Dependence Of Hydrolysis Degree Of Isp and Wpc From Timementioning

confidence: 82%

Influence of technological parameters on the degree of enzymatic hydrolysis of high-protein products

Avdieiea¹,

Zhukotskyi²,

Dekusha³

2019

Ukr. food j.

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“…To overcome these effects, bioactive peptides or protein hydrolysates can be treated with stabilizing carriers. Several studies suggested that encapsulation of antimicrobial [ 151 ] and antihypertensive peptides [ 152 , 153 ] in liposomes has been suggested to overcome the problems related to the direct application of the peptides in food, as it can keep the structural integrity and functionality of peptides in food matrices [ 154 , 155 ].…”

Section: Application Of Bioactive Peptides In Food Technology and Food Biosafetymentioning

confidence: 99%

A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications

Peighambardoust

Karami

Pateiro³

et al. 2021

Biomolecules

102

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Food-derived bioactive peptides are being used as important functional ingredients for health-promoting foods and nutraceuticals in recent times in order to prevent and manage several diseases thanks to their biological activities. Bioactive peptides are specific protein fractions, which show broad applications in cosmetics, food additives, nutraceuticals, and pharmaceuticals as antimicrobial, antioxidant, antithrombotic, and angiotensin-I-converting enzyme (ACE)-inhibitory ingredients. These peptides can preserve consumer health by retarding chronic diseases owing to modulation or improvement of the physiological functions of human body. They can also affect functional characteristics of different foods such as dairy products, fermented beverages, and plant and marine proteins. This manuscript reviews different aspects of bioactive peptides concerning their biological (antihypertensive, antioxidative, antiobesity, and hypocholesterolemic) and functional (water holding capacity, solubility, emulsifying, and foaming) properties. Moreover, the properties of several bioactive peptides extracted from different foods as potential ingredients to formulate health promoting foods are described. Thus, multifunctional properties of bioactive peptides provide the possibility to formulate or develop novel healthy food products.

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“…Lately, studies have reported that enzymatic hydrolysis of cheese whey proteins results in different biomolecules with antioxidant properties [260], anticancer [261], and even opioid functions [251]. Alvarado et al [242] studied the production of antihypertensive peptides from whey protein hydrolysate (<3 kDa) and encapsulated them in order to evaluate angiotensin-converting enzyme activity (ACE%) during GIT digestion [242]. The results revealed about a 10% increase of ACE activity by the released peptides.…”

Section: Whey Proteins: Research Insights and Trendsmentioning

confidence: 99%

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Lappa

Papadaki

Kachrimanidou

et al. 2019

Foods

157

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Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

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Encapsulation of Antihypertensive Peptides from Whey Proteins and Their Releasing in Gastrointestinal Conditions

Cited by 33 publications

References 31 publications

Influence of technological parameters on the degree of enzymatic hydrolysis of high-protein products

Influence of technological parameters on the degree of enzymatic hydrolysis of high-protein products

A Review on Health-Promoting, Biological, and Functional Aspects of Bioactive Peptides in Food Applications

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

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