Investigation on whey proteins profile of commercially available milk‐based probiotics health drinks using fast protein liquid chromatography (FPLC)

Abstract

Purpose -The main aim of this study is to investigate the whey protein profiles of different commercially available fermented milk drinks that might have been influenced by the growth of probiotics bacteria that have been added according to the claims made by the manufacturer. Design/methodology/approach -The growth and the subsequent effect of probiotics on whey proteins were investigated through the peptide profiles of the hydrolysed whey protein. The profiles of whey proteins in skimmed milk and the four other probiotic fermented milk drinks were obtained by using the FPLC technique. Changes in whey proteins profiles in fermented milks were evaluated by comparing them with those of unfermented skimmed milk (control). The four samples were those of Yakult, Actimel, Muller and Tesco probiotic cranberry drinks. Findings -This work has shown that all samples demonstrated a degree of protein hydrolysis. The high level of hydrolysis in "Yakult" and "Actimel" drink samples might have been due to the nature of the process, the length of time of fermentation or the high level of proteolytic activities of the micro-organisms used. When compared with casein, it seems that whey proteins are more resistant to hydrolysis. The results also indicated that only traces of a-lactalbumin were left in the whey sample from "Yakult" drink. There were noticeable reductions in the other three samples. Orotic acid, on the other hand, showed a decrease in their concentration in all whey protein samples when compared with the skimmed milk sample, except for the "Actimel" sample, which showed a noticeable increase. Originality/value -This work has shown that there were distinct differences between the control sample (skimmed milk) and the four commercially available probiotic milk-based fermented health drinks when a direct comparison was carried out between these samples.

The changes of proteins fractions shares in milk and fermented milk drinks

“…The infl uence of starter cultures on the level and character of proteolysis was investigated by other authors, who observed the variety of proteolytic abilities depending on microbiological starter culture composition (Alhaj et al, 2007;Bertrand-Harb et al, 2003;Sfaxi et al, 2012). In some papers, milk rods were found to have stronger proteolytic abilities than milk cocci (Bertrand-Harb et al, 2003;Sfaxi et al, 2012).…”

“…In the opinion of Tzvetkova et al (2007) and of Alhaj et al (2007), milk caseins undergo hydrolysis more easily in the presence of diff erent types of yoghurt starter culture bacteria than whey proteins. Yadav et al (2007) drink dahi (similar to yoghurt) αs-casein was hydrolysed more than β-casein, which is in accordance with the results obtained in this experiment.…”

“…During the production of fermented milk drinks, hydrolysis is performed by enzymes of lactic acidfermenting bacteria. The microbiological composition of starter cultures can determine the range, as well as the development of, protein hydrolysis, and the composition of peptides and other products that form after hydrolysis, because the proteolytic activity of the starter microfl ora is diff erent (Alhaj et al, 2007;Bertrand-Harb et al, 2003;Liu et al, 2012;Pescuma et al, 2008;Pescuma et al, 2012;Reguła and Bonczar, 2005;Sfaxi et al, 2012;Tzvetkova et al, 2007;Yadav et al, 2007).…”

Compositional, technological and nutritional aspects of dromedary camel milk

“…To produce these bioactive peptides, which have been reported to have health benefits, milk proteins (casein and whey) were hydrolyzed by proteolytic digestion, such as by lactic acid bacteria (probiotic) or proteolytic enzymes (Alhaj, Kanekanian, & Peters, 2006). Probiotic bacteria have been shown to hydrolyze the major components of milk proteins to increase the number of peptides and amino acids to enable their growth (Alhaj, Kanekanian, & Peters, 2007). Lactobacillus helveticus 130B4 was used to release the ACE-inhibitory peptides from camel milk proteins; the amino acid sequence was identified as Ala-Ile-ProPro-Lys-Lys-Asn-Gln-Asp (Quan et al, 2008).…”

Camel Milk: An Important Natural Adjuvant

“…These peptides are also found in fermented camel milk [86]. Probiotic bacteria have been shown to hydrolyze the major components of milk proteins to increase the number of peptides and amino acids to enable their growth [11]. Lactobacillus helveticus 130B4 was used to release the ACE-inhibitory peptides from camel milk proteins; the amino acid sequence was identified as Ala-IlePro-Pro-Lys-Lys-Asn-Gln-Asp [86].…”