Whey Protein Hydrolysate and Pumpkin Pectin as Nutraceutical and Prebiotic Components in a Functional Mousse with Antihypertensive and Bifidogenic Properties

Abstract

Systematical consumption of functional products has a significant positive effect on health and can reduce the risk of diseases. The aim of this study was to investigate the possibility of using whey protein hydrolysate (WPH) and pumpkin pectin as ingredients in a functional mousse, to evaluate the mousse’s antioxidant and hypotensive activities in vitro, and to evaluate the effect of the long-term intake of mousse samples on the progression of hypertension in spontaneously hypertensive rats (SHRs) and on the microbiome status in Wistar rats with antibiotic-induced dysbiosis. The experimental mousse’s in vitro antioxidant activity (oxygen radical absorbance capacity) increased by 1.2 times. The hypotensive (angiotensin-1-converting enzyme inhibitory) activity increased by 6 times in comparison with a commercial mousse. Moreover, the addition of pectin allowed the elimination of the bitter aftertaste of WPH. In vivo testing confirmed the hypotensive properties of the experimental mousse. The systolic blood pressure in SHRs decreased by 18 mmHg and diastolic blood pressure by 12 mmHg. The experimental mousse also showed a pronounced bifidogenic effect. The Bifidobacterium spp. population increased by 3.7 times in rats orally administered with the experimental mousse. The results of these studies confirm that WPH and pumpkin pectin are prospective ingredients for the development of functional mousses.

Food Peptides, Gut Microbiota Modulation, and Antihypertensive Effects

“…and restored their balance with Lactobacillus spp. to a ratio equivalent to 1 [124]. There was also a decrease of 19.7% in the ratio of Ang-II/Ang-I [124].…”

Regulatory effect of gut microbes on blood pressure

“…Gut microbiota respond significantly to dietary supplements, and long-term diets shape the gut microbiota. 161 Previous studies have indicated that dietary fiber, 70,162,163 mousse supplementation with whey protein hydrolysate and pumpkin pectin, 164 low-saturated-fat diet, 165 polyphenols, 166 extra virgin olive oil-enriched diet, 167 garlic oil, 168,169 potassium alginate oligosaccharides, 170 and vitamin K2 171 reshaped the gut microbial community, providing beneficial effects on BP regulation in animal models or patients with hypertension.…”

The Role of the Gut-Lung Axis in COVID-19 Infections and Its Modulation to Improve Clinical Outcomes

“…Whey proteins include alphalactalbumin, immunoglobulins and serum albumin as well as minor fractions lactoferrin, glycomacropeptide, lactoperoxidase and lysozyme [150]. Whey proteins have bifidogenic effect [151] and direct effect on SARS-CoV-2 viral infections by interfering the binding of the virus to the host cells [150]. Further, a bovine lactoferrin/whey protein Igrich fraction clinical study for the common cold, reported a significantly decreased incidence of colds and the cumulative number of cold-related symptoms over placebo [152].…”