The Production of Bioactive Peptides from Milk Proteins

Kleekayai, Thanyaporn; Cermeño, Maria; Fitzgerald, Richard J.

doi:10.1007/978-3-030-55482-8_18

Cited by 9 publications

(12 citation statements)

References 215 publications

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“…Both enzyme preparations used for WPC hydrolysis herein are serine alkaline proteinase derived from Bacillus licheniformis . However, glutamyl endopeptidase (GE) activity which is present as a side-activity in Alcalase ® was not found in Prolyve ® [ 9 , 37 ]. This may contribute to the different properties for the Alcalase ® and Prolyve ® hydrolysates.…”

Section: Resultsmentioning

confidence: 99%

“…This concurs with the observation that these samples had similar DH values ( Table 1 ). It is well documented that the bioactive properties, e.g., antioxidative properties, of protein hydrolysates are associated with low molecular mass components [ 6 , 9 , 41 ]. Therefore, the differences in molecular mass distribution profiles generated between the WPHs herein may contribute to their antioxidative potencies.…”

Section: Resultsmentioning

confidence: 99%

“…Whey proteins are reported to act as potent antioxidants by modulating a range of redox biomarkers, e.g., glutathione, superoxide dismutase, glutathione peroxidase, catalase, nitric oxide, malondialdehyde and reactive oxygen species [ 6 , 7 ]. The potent antioxidative properties of whey proteins has been associated with their hydrophobic amino acid residues [ 9 ], their ability to act as a source of cysteine residues to synthesise glutathione, a potent intracellular antioxidant compound and their ability to form Maillard reaction products in food systems [ 3 ]. Pre-digested whey proteins and their peptides are more effectively absorbed in the gut and are more rapidly transported into the bloodstream compared to undigested whey proteins [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Pre-digested whey proteins and their peptides are more effectively absorbed in the gut and are more rapidly transported into the bloodstream compared to undigested whey proteins [ 7 , 8 ]. Furthermore, whey protein-derived hydrolysates and peptides are reported to possess higher physiological and biological potential compared to intact whey proteins [ 1 , 6 , 9 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

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Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties

et al. 2022

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During the generation of functional food ingredients by enzymatic hydrolysis, parameters such as choice of enzyme, reaction pH and the drying process employed may contribute to the physicochemical and bio-functional properties of the resultant protein hydrolysate ingredients. This study characterised the properties of spray- (SD) and freeze-dried (FD) whey protein hydrolysates (WPHs) generated using Alcalase® and Prolyve® under pH-stat and free-fall pH conditions. The enzyme preparation used affected the physicochemical and antioxidative properties but had no impact on powder composition, morphology or colour. SD resulted in spherical particles with higher moisture content (~6%) compared to the FD powders (~1%), which had a glass shard-like structure. The SD-WPHs exhibited higher antioxidative properties compared to the FD-WPHs, which may be linked to a higher proportion of peptides <1 kDa in the SD-WPHs. Furthermore, the SD- and FD-WPHs had similar peptide profiles, and no evidence of Maillard reaction product formation during the SD processing was evident. The most potent in vitro antioxidative WPH was generated using Alcalase® under free-fall pH conditions, followed by SD, which had oxygen radical absorbance capacity and Trolox equivalent (TE) antioxidant capacity values of 1132 and 686 µmol TE/g, respectively. These results demonstrate that both the hydrolysis and the drying process impact the biofunctional (antioxidant) activity of WPHs.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties

et al. 2022

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“…Indeed, peptides can be released through in vitro enzymatic hydrolysis, in vivo digestion approaches and fermentation, alone or in combination. [58]. Antioxidant activities of native and hydrolyzed whey protein isolate were studied and compared to those of the major individual whey proteins (β-lactoglobulin, α-lactalbumin, serum albumin and lactoferrin) [59].…”

Section: Biological Activities Of Milk Proteins 31 Antioxidant Activitiesmentioning

confidence: 99%

Promising Food Ingredients: Milk Proteins

Lajnaf¹,

Attia²,

Ayadi³

2022

Bovine Science - Challenges and Advances

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Milk, well known for its nutritional properties, has also good functional properties as foaming, emulsifying and biological activities due to proteins. Milk proteins are then considered as promising food ingredients due to their particular structural characteristics leading to various interesting properties in the industrial field. Thus, the examination of the biological activities and techno-functional properties (foaming and emulsifying properties) of some milk protein fractions revealed interesting ingredients for food industry due to their nutritional value, which is of a great scientific and industrial relevance. This chapter presented an overview of the studied functional properties of some milk proteins.

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Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese

Shafique

Murtaza

Hafiz

et al. 2023

Food Science & Nutrition

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Cheddar cheese‐derived bioactive peptides are considered a potential component of functional foods. A positive impact of bioactive peptides on diet‐related chronic, non‐communicable diseases, like obesity, cardiovascular diseases, and diabetes, has been observed. Bioactive peptides possess multifunctional therapeutic potentials, including antimicrobial, immunomodulatory, antioxidant, enzyme inhibitory effects, anti‐thrombotic, and phyto‐pathological activities against various toxic compounds. Peptides can regulate human immune, gastrointestinal, hormonal, and neurological responses, which play an integral role in the deterrence and treatment of certain diseases like cancer, osteoporosis, hypertension, and other health disorders, as described in the present review. This review summarizes the categories of the Cheddar cheese‐derived bioactive peptides, their general characteristics, physiological functions, and possible applications in healthcare.

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The Production of Bioactive Peptides from Milk Proteins

Cited by 9 publications

References 215 publications

Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties

Contribution of Hydrolysis and Drying Conditions to Whey Protein Hydrolysate Characteristics and In Vitro Antioxidative Properties

Promising Food Ingredients: Milk Proteins

Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese

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