Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions

Elbarbary, Hend A.; Ejima, Akika; Satô, Kenji

doi:10.1002/jsfa.9214

Cited by 17 publications

(10 citation statements)

References 24 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…At 2.5 mg mL −1 , E. coli count was markedly inhibited (1.8 log) at 168 hr. while, whereas at 10 and 5 mg mL −1 , microbial cells were decreased by about 4 and 2 log, respectively after 168 h , this is higher than that reported by (Elbarbary et al, 2018). The hydrolysates had a noticeable impact on growth of S. aureus, however at 2.5 mg mL −1 during 168 hr of storage (Table,4).…”

Section: Discussionmentioning

confidence: 75%

See 1 more Smart Citation

Antibacterial activity of pepsin hydrolyzed goat whey protein and its application in pasteurized milk

Nassar

Ibrahim²,

Elbarbary³

et al. 2022

Benha Veterinary Medical Journal

View full text Add to dashboard Cite

In light of current trends favoring healthy foods, there is growing interest in goat milk and its derivatives. Goat milk is more nutritious than cow milk, especially in terms of fat and protein. Goat milk whey protein has gotten a lot of attention as a result of its diverse biological activities, particularly with enzymatic hydrolysis. So, the aim of current study was to measure antibacterial activity of goat`s whey protein hydrolysates and probability of its application in pasteurized milk. Goat whey protein was separated from whole goat`s milk, then hydrolyzed using pepsin enzyme at 2:100 E/S (Enzyme/Substrate) ratio at different times (30, 60, 120 and 240 min), Antimicrobial activity of the produced hydrolysates was tested in -vitro against E.coli and S.aureus, then tested in-vivo in food model as pasteurized milk. Results revealed that degree of hydrolysis (D.H) is significantly higher after 240 min of hydrolysis, at concentration 10 mg mL −1 . Goat milk whey protein hydrolysates 120 (GMWH 120) completely inhibited both E.coli and S. aureus. Application of hydrolysates in pasteurized cow`s milk reduced bacterial population about 4 log and 2.5 log in case of E.coli and S. aureus, respectively. So, the present study highlights the great potential effect of GMWH to be used as a safe bio preservative in the dairy industry.

show abstract

Section: Discussionmentioning

confidence: 75%

“…For 7 days, the samples were kept at 4 °C. Following that, the mixtures were diluted in TSB (Elbarbary et al, 2018). 2.6.1.…”

Section: In-vivo Antibacterial Activity In Food Model (Pasteurized Milk)mentioning

confidence: 99%

Antibacterial activity of pepsin hydrolyzed goat whey protein and its application in pasteurized milk

Nassar

Ibrahim²,

Elbarbary³

et al. 2022

Benha Veterinary Medical Journal

View full text Add to dashboard Cite

show abstract

“…(Tovar‐Jimenez et al., 2017). Similarly, cheese whey hydrolyzed using pepsin and rennet enzymes inhibited B. subtilis and E. coli (Elbarbary et al., 2019), and peptides generated by alkaline hydrolysis of goat whey showed antibacterial activity against all tested bacteria ( S. typhimurium ATCC 14028, S. aureus ATCC 33018, E. coli ATCC 8739, and B. cereus ATCC 33018) (Osman et al., 2016).…”

Section: Resultsmentioning

confidence: 99%

Evaluating the effect of conjugation on the bioactivities of whey protein hydrolysates

Minj

Anand

Martínez‐Monteagudo

2021

Journal of Food Science

View full text Add to dashboard Cite

In this study, the ability of a whey protein hydrolysate to exhibit the antimicrobial, antioxidant, and antihypertensive behavior after combining with a reducing carbohydrate was studied. Whey protein hydrolysates with varying degrees of hydrolysis (WPH10, WPH15, and WPH20) were determined for their antimicrobial, antioxidant, and antihypertensive activities. Of these, hydrolysate (WPH10) exhibited the highest antimicrobial activity (with 10–11.2 mm zone of inhibition) against tested microorganisms: Listeria innocua, Staphylococcus aureus, and Bacillus coagulans. Also, the WPH10 exhibited the highest antioxidant (866.56 TEAC µmol/L) and antihypertensive (67.52%) attributes. Hence, based on the highest bioactivity, hydrolysate WPH10 was selected for conjugation with maltodextrin, and the effect of conjugation on the bioactivities was evaluated. The conjugated WPH10 solution demonstrated higher antimicrobial (17.16 mm) and antioxidant activity (1044.37 TEAC µmol/L), whereas a slight decrease in the antihypertensive activity (65.4%) was observed, as compared to WPH10 alone. The conjugated solution was further spray dried and alternatively, freeze‐dried. The dried WPH10 conjugate exhibited even higher antimicrobial (18.5 mm) and antioxidant activity (1268.89 TEAC µmol/L) while retaining the antihypertensive activity (65.6%). Overall, the results indicate the ability of the WPH10‐maltodextrin to retain the bioactive behavior after combining with a reduced carbohydrate. Practical Application Whey protein hydrolysates upon conjugation with carbohydrates retain the bioactive properties of whey protein, which provides opportunities for application as an ingredient to develop novel health formulations.

show abstract

“…Whey proteins are dissociated into AMP lactoferrin f(20–30), which has the ability to target and kill Escherichia coli. Lactoferrin attacks pathogenic bacteria by targeting the cell wall and causes membrane disruption [ 70 ]. Most of the research work related to evaluating the antimicrobial potency of lactoferrin and its derivates was documented in the first decade of the 21st century.…”

Section: The Production Of Amps From Whey Proteinmentioning

confidence: 99%

Detecting the Mechanism of Action of Antimicrobial Peptides by Using Microscopic Detection Techniques

Aslam

Firdos

et al. 2022

Foods

View full text Add to dashboard Cite

Increasing antibiotic resistance has shifted researchers’ focus to antimicrobial peptides (AMPs) as alternatives to antibiotics. AMPs are small, positively charged, amphipathic peptides with secondary helical structures. They have the ability to disrupt the bacterial membrane and create wedges due to electrostatic differences. Water molecules enter the pathogens through those wedges and disrupt their normal cellular functioning, eventually causing the death of the pathogens. Keeping in mind the importance of AMPs, this review compiles recent data and is divided into three parts. The first part explains the AMP structure and properties, the second part comprises the spectroscopy techniques currently used for evaluating the AMP-bacterial targeting mechanism as well as its structure and safety; and the third part describes the production of AMPs from an animal source (whey protein). Most of the peptides that were used in recent studies have been either the precursors of a natural peptide or synthetic peptides with some modifications, but data on the exploitation of dairy protein are scarce. Among the little-studied milk proteins and peptides, in the last three years, whey protein has been studied the least based on the reported data. Because whey protein is a leftover part of cheese making that often drains out as cheese waste, causing soil and environmental pollution, today, the need of the hour is to produce safe AMPs from whey protein. The use of whey protein that is based on hydrolyzing lactic acid bacteria with some structural modifications can increase AMPs’ potency, stability, and safety, and it can also help to avoid soil and environmental pollution as a result of whey drainage.

show abstract

Generation of antibacterial peptides from crude cheese whey using pepsin and rennet enzymes at various pH conditions

Abstract: The calf rennet and porcine pepsin digests of cheese whey, at a specific acidic pH, which can be prepared from food-grade materials, have the potential to be used as natural food preservatives due to the presence of the three antibacterial peptides. © 2018 Society of Chemical Industry.

Cited by 17 publications

References 24 publications

Antibacterial activity of pepsin hydrolyzed goat whey protein and its application in pasteurized milk

Antibacterial activity of pepsin hydrolyzed goat whey protein and its application in pasteurized milk

Evaluating the effect of conjugation on the bioactivities of whey protein hydrolysates

Detecting the Mechanism of Action of Antimicrobial Peptides by Using Microscopic Detection Techniques

Contact Info

Product

Resources

About