Functional Peptides in Milk Whey: An Overview

Hammam, Ahmed R. A.; Tammam, A. A.; El-Derwy, Yaser M. A.; Hassan, A. I.

doi:10.21608/ajas.2017.19875

Cited by 12 publications

(19 citation statements)

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“…Whey protein is a yellowishgreen color by-product derived from cheese manufacturing using acid or enzyme as coagulants (acid whey and sweet whey). As a result, the composition of whey (Table 1) differs depending on the coagulation methods [30]. Thus the acidity of acid whey is > 0.4% and pH < 5.1, while the acidity of sweet whey is ranged from 0.1 to 0.2% and pH > 5.9 [30].…”

Section: Whey Protein Filmsmentioning

confidence: 99%

“…The percentage of whey protein in milk protein is 20% and has approximately 54% β-Lactoglobulin and 21% α-lactalbumin, in addition to a small amount of serum albumin, immunoglobulin, and proteose peptone [30]. Whey proteins are found in separate molecules with different combinations of cross-sulfur bonds, and they are more sensitive to heat and less sensitive to calcium [1,30]. Whey protein is highly nutritious, containing essential amino acids, vitamins, minerals, and a good source of essential acids, such as leucine, isoleucine, and valine.…”

Section: Whey Protein Filmsmentioning

confidence: 99%

“…lactoperoxidase. Lactoperoxidase has the ability to decrease cholesterol levels, prevent high blood pressure, and counteract cancer tumors due to its content of sulfuric amino acid which synthesis of glutathione and thereby, reduces the risk of many diseases, such as cancer, atherosclerosis, acquired immunodeficiency, hepatitis, and cardiovascular disease, osteoporosis, and stomach problems [30]. This promotes the growth of beneficial bacteria in the gastrointestinal tract, increase the desired colon fermentation which called prebiotic, provides an environment that is not suitable for harmful bacteria, improves digestive function, and enhance mineral absorption [32].…”

Section: Whey Protein Filmsmentioning

confidence: 99%

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Technological, applications, and characteristics of edible films and coatings: a review

Hammam

2019

SN Appl. Sci.

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In the last 2 decades, food packaging and packaging industry have received considerable attention from those who interested in manufacturing edible films and biodegradable packaging materials. The interest in whey proteins has increased because of their environmental benefits, availability in large quantities as residues, non-toxicity, low price, high nutritional values, and suitability for the packaging and protecting foods from damage. The purpose of this work is to highlight and review the importance of using edible films and coatings. This work also emphasizes the benefits of using edible films in the packaging industry. Finally, this work presents the most popular varieties of edible films, such as whey protein films and lipid films and their characteristics.

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Section: Whey Protein Filmsmentioning

confidence: 99%

Section: Whey Protein Filmsmentioning

confidence: 99%

Section: Whey Protein Filmsmentioning

confidence: 99%

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Technological, applications, and characteristics of edible films and coatings: a review

Hammam

2019

SN Appl. Sci.

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“…Bitterness, the major flavor defect in low-fat Cheddar cheese, is caused by the proteolysis of casein and subsequent formation of bitter peptides during ripening. Proteolysis of casein is classified as primary or secondary (Grappin et al, 1985;Rank et al, 1985;Hammam et al, 2017. During primary proteolysis, chymosin hydrolyzes as casein and proteolytic enzymes, mainly from starter bacteria, degrade other caseins into peptides (Hammam et al, 2017;Hammam and Metzger, 2018).…”

Section: Sensory Characteristics Of Low-fat Cheddar Cheese 1 Flavormentioning

confidence: 99%

“…Proteolysis of casein is classified as primary or secondary (Grappin et al, 1985;Rank et al, 1985;Hammam et al, 2017. During primary proteolysis, chymosin hydrolyzes as casein and proteolytic enzymes, mainly from starter bacteria, degrade other caseins into peptides (Hammam et al, 2017;Hammam and Metzger, 2018). These peptides are further hydrolyzed to produce small peptides and amino acids by peptidases and aminopeptidases during secondary proteolysis (Olson et al, 1993;Pritchard and Coolbear, 1993;Hammam et al, 2017).…”

Section: Sensory Characteristics Of Low-fat Cheddar Cheese 1 Flavormentioning

confidence: 99%

Technological and Characteristics of Low-Fat Cheeses: A Review

Hammam

Ahmed

2019

AJAS

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Cheese is a dairy-product and obtained from milk by using starter cultures and enzymes to coagulate the milk through a chemical process. Cheese has one of the highest growth rates among dairy products manufactured in many countries. Cheese could be divided into two major categories based on the fat content, including full-fat cheese and reduced or low-fat cheese. The low-fat cheese term differs within cheese varieties, countries, and other factors. Generally, cheese with fat content less than the full-fat version is considered low-fat cheese for consumers. The consumption and marketing of low-fat cheeses have accelerated over the last two decades. Fat is important due to its major contribution to the flavor, body and texture of the cheese. Numerous low-fat cheeses are characterized as mild flavor, weak body and texture, and less functional characteristics. Intensive research on low-fat cheese has developed three basic strategies for addressing fat-related problems, such as modifications of procedures, adjunct cultures, and fat replacers. This work aim is to highlight and review the characteristics of two types of low-fat cheeses, such as low-fat process cheese (LFPC) and low-fat Cheddar cheese (LFCC).

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Acetylated oligopeptide and N‐acetylcysteine protect against iron overload‐induced dentate gyrus hippocampal degeneration through upregulation of Nestin and Nrf2/HO‐1 and downregulation of MMP‐9/TIMP‐1 and GFAP

Kamel,

Nassar,

Meligy

et al. 2024

Cell Biochemistry & Function

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Iron accumulation in the brain causes oxidative stress, blood–brain barrier (BBB) breakdown, and neurodegeneration. We examined the preventive effects of acetylated oligopeptides (AOP) from whey protein on iron‐induced hippocampal damage compared to N‐acetyl cysteine (NAC). This 5‐week study used 40 male albino rats. At the start, all rats received 150 mg/kg/day of oral NAC for a week. The 40 animals were then randomly divided into four groups: Group I (control) received a normal diet; Group II (iron overload) received 60 mg/kg/day intraperitoneal iron dextran 5 days a week for 4 weeks; Group III (NAC group) received 150 mg/kg/day NAC and iron dextran; and Group IV (AOP group) received 150 mg/kg/day AOP and iron dextran. Enzyme‐linked immunosorbent assay, spectrophotometry, and qRT‐PCR were used to measure MMP‐9, tissue inhibitor metalloproteinase‐1 (TIMP‐1), MDA, reduced glutathione (GSH) levels, and nuclear factor erythroid 2‐related factor 2 (Nrf2) and heme oxygenase‐1 (HO‐1) gene expression. Histopathological and immunohistochemical detection of nestin, claudin, caspase, and GFAP was also done. MMP‐9, TIMP‐1, MDA, caspase, and GFAP rose in the iron overload group, while GSH, Nrf2, HO‐1, nestin, and claudin decreased. The NAC and AOP administrations improved iron overload‐induced biochemical and histological alterations. We found that AOP and NAC can protect the brain hippocampus from iron overload, improve BBB disruption, and provide neuroprotection with mostly no significant difference from healthy controls.

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Functional Peptides in Milk Whey: An Overview

Cited by 12 publications

References 0 publications

Technological, applications, and characteristics of edible films and coatings: a review

Technological, applications, and characteristics of edible films and coatings: a review

Technological and Characteristics of Low-Fat Cheeses: A Review

Acetylated oligopeptide and N‐acetylcysteine protect against iron overload‐induced dentate gyrus hippocampal degeneration through upregulation of Nestin and Nrf2/HO‐1 and downregulation of MMP‐9/TIMP‐1 and GFAP

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