Proteomic of goat milk whey and its bacteriostatic and antitumour potential

Medeiros, Gracy K.V.V.; Queiroga, Rita C.R.E.; Costa, Whyara Karoline Almeida da; Gadelha, C.A.A.; Lacerda, Rodrigo R. e; Lacerda, José Thalles Jocelino Gomes de; Pinto, Luciano S.; Braganhol, Elizandra; Teixeira, Fernanda Cardoso; Barbosa, Patrícia; Campos, Maria Isabel Ferreira; Gonçalves, Gregório Fernandes; Pêssoa, Hilzeth L. F.; Santi-Gadelha, Tatiane

doi:10.1016/j.ijbiomac.2018.01.200

Cited by 28 publications

(13 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Hence, a novel trend for finding emerging alternative uses has risen, with one of them being the reuse of whey as a disinfecting agent [8][9][10]. The increasingly recognized antibacterial potential of whey is mostly due to the presence of lactic acid and antibacterial bioactive peptides [11][12][13], both resulting Appl. Sci.…”

Section: Introductionmentioning

confidence: 99%

A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine

et al. 2019

View full text Add to dashboard Cite

Cheese whey has been described as an environmental hazard due to its high organic content. Although it has been suggested that whey can be used as food disinfectant, it continues to pose an environmental problem because it still contains a high organic load. Here, we aimed to develop a low-cost, scalable fermentation protocol to produce a disinfectant from dairy waste that has very little organic content and high levels of lactic acid. Fermentation was achieved with industrial whey from ewe, goat, and cow’s milk, using a specific mesophilic-lactic acid bacteria starter mix over 120 h, which yielded the highest lactic acid production and the lowest lactose content. Antibacterial activity was observed against Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7, plus a total of thirteen other food pathogenic and spoilage strains, and antibacterial activities were determined to be highest after 120 h. We further validated this whey’s application as a disinfectant in shredded lettuce and compared its efficacy to that of chlorine, evaluating microbial quality, texture, color, and sensory perception, pH, and O2 and CO2 determinations. Results showed that not only was microbial quality better when using our whey solution (p < 0.05), but also the quality indicators for whey were statistically similar to those treated with chlorine. Hence, our work validates the use of an industrial waste whey as a low-cost, efficient, and environmentally safe disinfectant, with potential applications for minimally processed foodstuffs as an alternative to chlorine.

show abstract

Section: Introductionmentioning

confidence: 99%

A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine

et al. 2019

View full text Add to dashboard Cite

show abstract

“…The antioxidant characteristics of goat milk kefir fermented with kefir grains were mostly determined by the fermentation and storage times, and the product demonstrated excellent stability in ABTS, FRAPS, and DPPH assays ( 126 ). Crude protein extract derived from goat milk whey has the potential to act as a bacteriostatic, cytotoxic compound for the destruction of tumor cells, and a potent antioxidant ( 127 ). The preventive effects of goat milk and goat yogurt on intestinal damage caused by acetic acid are similar to those of sulfasalazine, suggesting that goat milk and goat yogurt could be used as functional foods in inflammatory bowel disease ( 128 ).…”

Section: Health Benefitsmentioning

confidence: 99%

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

Nayik¹,

Jagdale

Gaikwad

et al. 2021

Front. Nutr.

View full text Add to dashboard Cite

Goat milk is considered to be a potential source of various macro- and micro-nutrients. It contains a good proportion of protein, fat, carbohydrates, and other nutritional components which help in promoting nutritional and desirable health benefits. Goat milk is considered to be superior in terms of numerous health benefits, and lower risk of allergy, when compared to the milk of other species. Several processing techniques such as pasteurization, ultrafiltration, microfiltration, and ultrasound have been employed to enhance the quality and shelf life of goat milk and its products. The diverse range of goat milk-based products such as yogurt, cheese, fermented milk, goat milk powder, and others are available in the market and are prepared by the intervention of advanced processing technologies. Goats raised in pasture-based feeding systems are shown to have a better milk nutritional composition than its counterpart. Goat milk contains potential bioactive components, which aids in the maintenance of the proper metabolism and functioning of the human body. This review gives insight into the key nutritional ingredients and bioactive constituents present in goat milk and their potential role in the development of various functional foods using different processing technologies. Goat milk could be considered as a significant option for milk consumption in infants, as compared to other milk available.

show abstract

“…BCC with concentration of 500 µg/ml after the 150th ripening day decreased the cell count upto 18.12%. Medeiros et al (2018) performed anti the crude protein extract (CPE) obtained from goat milk whey with ammonium sulphate precipitation used for protein fractionation. Subsequently, SDS-PAGE and a two-dimensional electrophoresis was performed to characterize the proteins.…”

Section: Dairy Sourcesmentioning

confidence: 99%

Food-Derived Anticancer Peptides: A Review

Sharma

Kaur

Kehinde

et al. 2020

Int J Pept Res Ther

View full text Add to dashboard Cite

Cancer has gained appreciable attention in the category of noncommunicable health disorders as the group of proliferative diseases and metabolic syndromes of fatal consequence, globally. The conventional chemotherapeutic, radiological and associated pharmacotherapeutic advances for its cure have timelessly displayed severe aftereffects in patients. Furthermore, the underlying costs and technical requirements of these have added to their limitation recitals. Food-derived bioactive peptides have been scientifically proven as suitable alternatives for cancer management. Studies have shown that some attributes they possess such as specificity, smaller sizes, better ease of syntheses and modification, and improved penetration into cell membranes make them better alternatives to some protein isolates. Their comparative precedencies with regards to natural and efficacy with minimal side effects have offered them the recognition as proficient options in cancer therapy. This review integrates contemporary technical information about bioactive peptides from plants and animal foods and food by-products and their experimentally determined potentials as remedies for cancer. Furthermore, technical details about their isolation methodologies are offered. This article is an augmentation to technical literatures on the cancer subject and an academic exposure of the food-originated approach for its management.

show abstract

Proteomic of goat milk whey and its bacteriostatic and antitumour potential

Cited by 28 publications

References 30 publications

A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine

A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine

Recent Insights Into Processing Approaches and Potential Health Benefits of Goat Milk and Its Products: A Review

Food-Derived Anticancer Peptides: A Review

Contact Info

Product

Resources

About