In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

Abstract

Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The resultant whey protein hydrolysates (WPHs) were assessed for the impact of hydrolysis conditions on the physicochemical and the in vitro antioxidant and intracellular reactive oxygen species (ROS) generation in oxidatively stressed HepG2 cells. Enzyme and hydrolysis condition dependent differences in the physicochemical properties of the hydrolysates were observed, however, the extent of hydrolysis was similar under ST and FF conditions. Significantly higher (p < 0.05) in vitro and cellular antioxidant activities were observed for the DBT compared to the FPW–WPHs. The WPHs generated under ST conditions displayed significantly higher (p < 0.05) oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) values compared to the FF-WPHs. The impact of hydrolysis conditions was more pronounced in the in vitro compared to the cellular antioxidant assay. WPH peptide profiles (LC-MS/MS) were also enzyme and hydrolysis conditions dependent as illustrated in the case of β-lactoglobulin. Therefore, variation in the profiles of the peptides released may explain the observed differences in the antioxidant activity. Targeted generation of antioxidant hydrolysates needs to consider the hydrolysis conditions and the antioxidant assessment method employed.

Camel whey protein hydrolysates induced G2/M cellcycle arrest in human colorectal carcinoma

“…DH values of hydrolysates obtained were calculated using Eq. ( 1 ) as described by Kleekayai et al 40 Npb is the nitrogen content of the peptide bonds in whey protein (123.3 mg/g) 40 .…”

Advances on Food-Derived Peptidic Antioxidants—A Review

“…Soybean protein [33][34][35], wheat protein [36], corn protein [37], rice protein [38] of plant origin and muscle protein [39,40], collagen [41], milk protein [42], egg protein [43] of animal origin have been used for the preparation of PAs. Additionally, the parameters of time, added amount, temperature and pH may affect the degree of hydrolysis (DH) of the substrate proteins, which further affect the size and amino acid composition of the obtained peptides [44,45]. Due to the different targets and cleavage methods of enzymes, the kinds and properties of enzymes are crucial to the preparation of PAs by hydrolysis [46].…”

Antioxidant activity of whey proteins hydrolysate

“…Эффективность воздействия на белковые молекулы УФ-концентрата подсырной сыворотки оценена по молекулярно-массовому распределению, длине и заряду продуктов гидролиза (рисунок 1), поскольку известно, что селективность ферментов обусловлена изменениями зарядового состояния аминокислот в активном центре фермента и в месте расщепления, а также в области, прилегающей к участкам расщепления [12,16,17].…”