Article
Chemistry, Applied
Jiecheng Li, Christian Hartinger, Fan Zhu
Summary: Whey protein hydrolysate (WPH) is an important ingredient in infant formula for improved nutritional benefits. Different enzymes were used to hydrolyse whey protein isolate and the resulting WPHs were formulated into infant formula model emulsions. The WPH-stabilised emulsions showed smaller droplet sizes compared to the intact whey protein-stabilised emulsion, except for the papain-stabilised emulsion. The peptides derived from WPHs played a crucial role in the stabilisation of the emulsions.
FOOD HYDROCOLLOIDS
(2023)
Article
Polymer Science
Forouzan Sabzipour-Hafshejani, Armin Mirzapour-Kouhdasht, Diako Khodaei, Mohammad Sadegh Taghizadeh, Marco Garcia-Vaquero
Summary: This study demonstrates the potential of WP + FGH coatings in prolonging the shelf-life of chicken breast fillets, reducing cooking loss and quality changes, and inhibiting bacterial growth.
Article
Chemistry, Applied
Miryam Amigo-Benavent, Richard J. FitzGerald
Summary: This study investigated the impact of thermal treatments on whey protein concentrate hydrolysates, revealing that thermal inactivation methods can alter the apparent viscosity and gelation temperature, highlighting the need for careful selection of thermal treatment conditions.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Jesus Morales Garcia, Chibuike C. Udenigwe, Jorge Duitama, Andres Fernando Gonzalez Barrios
Summary: This study reconstructed the peptide profiles from whey hydrolysates and developed a machine learning predictor for peptide classification. Potential antioxidant peptides were identified, aiding the discovery of novel antioxidants.
FOOD SCIENCE AND HUMAN WELLNESS
(2022)
Article
Food Science & Technology
Andrea Gomez, Carolina Gay, Valeria Tironi, Maria Victoria Avanza
Summary: Cowpea protein isolates extracted at different pH levels were hydrolyzed by alcalase, resulting in limited and extensive hydrolysates with varying degrees of antioxidant activity. Limited hydrolysis increased the antioxidant activity of the protein hydrolysates, while extensive hydrolysis showed similar effects in terms of physicochemical and functional properties. Peptides with a molecular weight between 1.8 and 6.5 kDa exhibited the highest antioxidant activity among all samples.
Article
Food Science & Technology
Chen-Jie Ling, Xiao-Fang Chen, Jia-Ying Xu, Gui-Ping Wang, Yan Wang, Yue Sun, Yun-Liang Li, Zhong-Xiao Wan, Xing Tong, Khemayanto Hidayat, Wan-Zhan Zhu, Li-Qiang Qin, Jing Yang
Summary: Whey protein hydrolysates have good prospects in weight management for middle-aged individuals by reducing energy intake, slowing down weight gain, improving blood lipids and glucose, and enhancing muscle antioxidant capacity.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Food Science & Technology
Maria Belen Ballatore, Franco Matias Escobar, Yanina Estefania Rossi, Marina del Rosario Bettiol, Cristina Vanesa Torres, Mariana Angelica Montenegro, Lilia Renee Cavaglieri
Summary: The study focused on the cytotoxicity and genotoxicity of WPC-hydrolysates, revealing low toxicity and high biocompatibility at active concentrations. Additionally, WPC-hydrolysates were found to be compatible with probiotic microorganisms without antimicrobial activity against pathogens.
Article
Chemistry, Applied
Simon Gregersen Echers, Ali Jafarpour, Betul Yesiltas, Pedro J. Garcia-Moreno, Mathias Greve-Poulsen, Dennis K. Hansen, Charlotte Jacobsen, Michael Toft Overgaard, Egon Bech Hansen
Summary: In this study, a novel workflow was presented to produce a potato protein hydrolysate with improved emulsifying and foaming properties. The targeted hydrolysis design was facilitated using quantitative proteomics and bioinformatic prediction. This interdisciplinary approach shows promise for the production of functional hydrolysates from alternative protein sources.
FOOD HYDROCOLLOIDS
(2023)
Article
Agriculture, Dairy & Animal Science
Waqas N. Baba, Priti Mudgil, Bincy Baby, Ranjit Vijayan, Chee-Yuen Gan, Sajid Maqsood
Summary: Novel antihypercholesterolemic bioactive peptides were generated from peptic camel whey protein hydrolysates, showing potential inhibitory effects on pancreatic lipase and cholesterol esterase. The peptides identified in this study could potentially serve as adjunct therapy for hypercholesterolemia, with interactions observed between the peptides and target enzymes through molecular docking.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Polymer Science
Arely Leon-Lopez, Xochitl Alejandra Perez-Marroquin, Ana Guadalupe Estrada-Fernandez, Gieraldin Campos-Lozada, Alejandro Morales-Penaloza, Rafael G. Campos-Montiel, Gabriel Aguirre-Alvarez
Summary: There are two types of milk whey obtained from cheese manufacture: sweet and acid. Milk whey is considered as a waste, causing pollution. However, peptides extracted from milk whey have various functional properties that benefit human health.
Article
Chemistry, Applied
Nan Li, Audrey L. Girard
Summary: This study aimed to investigate the influence of the interaction between whey protein and sorghum proanthocyanidins on the foaming properties of whey protein. The results showed that by adjusting the pH and pre-heat treatment, the formation of complexes, protein structure, and foaming properties can be controlled.
FOOD HYDROCOLLOIDS
(2023)
Article
Food Science & Technology
Alice Gruppi, Maria Dermiki, Giorgia Spigno, Richard J. FitzGerald
Summary: This study investigated the physicochemical properties of hydrolysates generated from different protein sources using two enzymes. The degree of hydrolysis increased with incubation time, and the hydrolysis with Debitrase HYW20 (TM) resulted in higher levels of small peptides compared to Prolyve (TM). The effect of hydrolysis on physicochemical properties varied depending on the substrate and the heat inactivation step had an impact on the physical properties of the hydrolysates.
Article
Food Science & Technology
Xiangzhen Kong, Sunsong Bao, Weiguang Song, Yufei Hua, Caimeng Zhang, Yeming Chen, Xingfei Li
Summary: Defatted soybean meal, walnut meal, cottonseed meal, and wheat gluten flour were hydrolyzed with Alcalase to prepare vegetable protein hydrolysates, which exhibited increased metal-binding capacity, with iron and zinc showing a preference for binding with lower molecular weight peptides. Soybean protein hydrolysates demonstrated better metal-binding capacity compared to other sources, with divalent metals having different chelating preferences. The study also revealed significant microstructural differences among metal chelates, with differences in stability for different metal chelates in the gastrointestinal tract.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xinyan Peng, Chunyun Liu, Baishuai Wang, Lingru Kong, Rongxin Wen, Huiyun Zhang, Xiaobo Yu, Yun Bai, Aera Jang
Summary: This study assessed the hygroscopic properties, water migration properties, and micromorphology of native whey protein (NWP) and whey protein hydrolysate (WPH) under different relative humidity (RH) conditions. The effects of NWP and WPH on water retention in pork patties during freeze-thaw (F-T) cycles were also evaluated. The results showed that WPH exhibited stronger moisture absorption and moisturizing abilities compared to NWP, and it effectively improved water retention and reduced protein degradation and microstructural damage in pork patties during F-T cycles.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Honghong Shan, Qiaorun Zhao, Ying Guo, Mengchao Gao, Xiao Xu, David Julian McClements, Chongjiang Cao, Biao Yuan
Summary: In aqueous media, the pH of the solution affects the structure and properties of protein corona formed around TiO2 nanoparticles. This study investigated the impact of pH on the structural and physicochemical properties of whey protein coronas. The pH influenced the whey protein molecules' structure, with the largest adsorption capacity at the isoelectric point and the lowest under highly acidic or alkaline conditions. The study highlights the role of pH in protein conformation and interactions for understanding the formation and properties of protein coronas around inorganic nanoparticles.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Review
Nutrition & Dietetics
Karina Romeu Montenegro, Milene Amarante Pufal, Philip Newsholme
Summary: Vitamin D has positive effects on muscle development at the cell and animal levels, but its impact on muscle in the ageing population is inconclusive according to human studies. Well-designed trials and standardized measurements are needed for accurate comparison across different experimental models.
Article
Chemistry, Applied
Priti Mudgil, Waqas N. Baba, Hina Kamal, Richard J. FitzGerald, Hassan M. Hassan, Mohammed Akli Ayoub, Chee-Yuen Gan, Sajid Maqsood
Summary: Cow and camel casein hydrolysates showed differing levels of inhibition towards lipid digesting enzymes, with the camel casein hydrolysates demonstrating stronger inhibition. After simulated gastrointestinal digestion, both types of hydrolysates showed significant improvement in the inhibition of pancreatic lipase and cholesteryl esterase, suggesting their potential as a source of peptides with promising inhibitory properties.
Meeting Abstract
Nutrition & Dietetics
S. Heffernan, P. A. Harnedy-Rothwell, S. Gite, J. Whooley, L. Giblin, R. J. FitzGerald, N. M. O'Brien
PROCEEDINGS OF THE NUTRITION SOCIETY
(2022)
Article
Biochemistry & Molecular Biology
Thanyaporn Kleekayai, Aileen O'Neill, Stephanie Clarke, Niamh Holmes, Brendan O'Sullivan, Richard J. FitzGerald
Summary: Parameters such as choice of enzyme, reaction pH, and drying process have an impact on the physicochemical and biofunctional properties of whey protein hydrolysates (WPHs) generated by enzymatic hydrolysis. Spray-dried (SD) WPHs have spherical particles, higher moisture content, and higher antioxidative properties compared to freeze-dried (FD) WPHs. Both hydrolysis and drying processes affect the biofunctional activity of WPHs.
Review
Biochemistry & Molecular Biology
Philip Newsholme, Jordan Rowlands, Roselyn Rose'Meyer, Vinicius Cruzat
Summary: This article summarizes the metabolic adaptations and changes of pancreatic beta-cells required for survival and function under various physiological, pathological, and pharmacological conditions.
Article
Food Science & Technology
Alice Gruppi, Maria Dermiki, Giorgia Spigno, Richard J. FitzGerald
Summary: This study investigated the physicochemical properties of hydrolysates generated from different protein sources using two enzymes. The degree of hydrolysis increased with incubation time, and the hydrolysis with Debitrase HYW20 (TM) resulted in higher levels of small peptides compared to Prolyve (TM). The effect of hydrolysis on physicochemical properties varied depending on the substrate and the heat inactivation step had an impact on the physical properties of the hydrolysates.
Article
Food Science & Technology
Adriana CunhaNeves, Padraigin A. Harnedy-Rothwell, Richard J. FitzGerald
Summary: Large quantities of mussel byssus, a fibrous material rich in collagen, are generated as a byproduct of the mussel-processing industry. Extracting collagen from this material using food-friendly strategies has been challenging due to its complex structure. In this study, an enzyme-aided method was employed to extract collagen from mussel byssus, resulting in a yield of 138.82 +/- 2.25 mg collagen/g dry weight. The enzymatic hydrolysates of the extracted collagen showed significant hydrolysis and exhibited high in vitro bioactivities. These findings suggest that mussel byssus collagen-derived hydrolysates have potential applications as functional food ingredients for the management of metabolic diseases.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Chemistry, Applied
Miryam Amigo-Benavent, Richard J. FitzGerald
Summary: This study investigated the impact of thermal treatments on whey protein concentrate hydrolysates, revealing that thermal inactivation methods can alter the apparent viscosity and gelation temperature, highlighting the need for careful selection of thermal treatment conditions.
FOOD HYDROCOLLOIDS
(2022)
Article
Food Science & Technology
Ger Ryan, Jonathan O'Regan, Richard J. FitzGerald
Summary: This study evaluated the glass transition temperature, moisture sorption, and rehydration properties of bovine milk protein isolate (MPI) and its hydrolysates produced with different enzymes. The results showed that enzymatic hydrolysis increased the wettability and solubility of the hydrolysates, as well as their moisture content, while reducing their stability. It is suggested that the manufacture of hydrolysate ingredients with controlled moisture content and storage at controlled ambient temperatures can maintain the improved rehydration properties.
INTERNATIONAL DAIRY JOURNAL
(2022)
Article
Food Science & Technology
Maria Cermeno, Carmen Bascon, Miryam Amigo-Benavent, Manuel Felix, Richard J. FitzGerald
Summary: Silkworm pupae hydrolysates exhibited significant antioxidant activity, with Alcalase and Prolyve hydrolysates having the highest scavenging activities, and Flavourzyme and Brewers Clarex hydrolysates showing enhanced ferric reducing antioxidant power. Peptides SWFVTPF and NDVLFF demonstrated the highest antioxidant activity in HepG2 cells.
JOURNAL OF FUNCTIONAL FOODS
(2022)
Article
Agriculture, Multidisciplinary
Gurkan Bilir, Mohammadreza Khalesi, Maria Cermeno, Richard J. FitzGerald, Deniz Ekinci
Summary: This study investigated the characterization of proteins from the Irish limpet and assessed their biological activities after gastrointestinal digestion. The findings showed that the digested peptides had higher activity compared to the original proteins. Analysis revealed that these digested peptides contained abundant hydrophilic amino acids and exhibited antioxidant and ACE inhibitory activities. The results indicate that proteins from the Irish limpet have high nutritional value, good digestibility, and could potentially be a source of antioxidative and ACE inhibitory peptides.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2022)
Article
Food Science & Technology
Ger Ryan, Jonathan O'Regan, Richard J. FitzGerald
Summary: The surface tension, foaming, bitterness, and color properties of bovine milk protein isolate and hydrolysates were evaluated. The hydrolysates showed reduced surface tension, foaming, and color compared to the intact protein, but higher bitterness. The use of specific hydrolytic enzymes can minimize bitterness development.
INTERNATIONAL DAIRY JOURNAL
(2023)
Review
Biochemistry & Molecular Biology
Amy Woodfield, Tatiana Gonzales, Erik Helmerhorst, Simon Laws, Philip Newsholme, Tenielle Porter, Giuseppe Verdile
Summary: Alzheimer's disease and type 2 diabetes share similar pathological mechanisms, making drugs used to manage diabetes potential treatments for Alzheimer's. Insulin delivery has shown promise in improving cognition and reducing Alzheimer's-related neuropathology, but clinical trial outcomes have been inconsistent. Further investigation is needed to explore the use of insulin analogues for Alzheimer's treatment.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Biochemistry & Molecular Biology
Stephanie Bridgeman, Hon Chiu Woo, Philip Newsholme, Cyril Mamotte
Summary: This study compares the effects of butyrate and other HDAC inhibitors with statins on cholesterol metabolism. It found that butyrate and HDAC inhibition decreased cholesterol content in HepG2 cells and downregulated SREBP-2 regulated processes, unlike statins. However, butyrate did not increase cholesterol uptake by cells and reduced protein expression of ABCA1 and SRB1.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Nutrition & Dietetics
Kaveri Pathak, Yun Zhao, Emily K. Calton, Anthony P. James, Philip Newsholme, Jill Sherriff, Mario J. Soares
Summary: This study suggests that short-term leucine supplementation during energy restriction can help preserve fat-free mass and lean tissue mass, particularly in men. However, leucine supplementation does not have an impact on glucose metabolism.
EUROPEAN JOURNAL OF CLINICAL NUTRITION
(2023)
Article
Food Science & Technology
Nan Gai, David S. Waldron, Therese Uniacke-Lowe, Bozhao Li, Jonathan O'Regan, David A. Goulding, Alan L. Kelly
Summary: This study investigated the influence of b-casein polymorphism on cheese manufacturing and characteristics. The results showed that cheese made from A2A2 milk had poor rennet coagulation properties, while A1A1 cheese had lower protein content and A2A2 cheese had lower fat content. Furthermore, genotype impacted cheese texture, with A1A1 cheese being the softest and A2A2 cheese being the most fracturable.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Harsha V. Sail, Ashwini D. Jagdale, Muskan R. Thakur, Rashmi S. Tupe
Summary: This study assessed the effects of the Maillard reaction on the glycation, structural, and functional characteristics of Maillard reaction products (MRPs) of casein acid hydrolysate (CAH). The results showed that MRPs exhibited improved thermal stability, antioxidant potential, and emulsifying properties.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Mostafa Soltani, Solmaz Saremnezhad, Hilal Kanmaz, Ali Tekin, Yasemin Gokce, Busra Kaya, Didem Sahingil, Ali Adnan Hayaloglu
Summary: Lighvan cheese made from different ratios of ovine and caprine milk (100:0, 75:25, 50:50, 25:75, 0:100) was analyzed during ripening to examine its chemical composition, proteolysis level, amino acid content, texture, and coagulant activity. The study found that using higher ratios of ovine milk led to decreased pH and moisture content, increased texture parameters, coagulant activity, soluble nitrogen fractions, fat, and protein contents in the cheese. Differences in gel electrophoresis and peptide profiles were observed. Leu and Phe were found to be the predominant free amino acids in the ripened cheese. In conclusion, lighvan cheese made with 75:25 and 50:50 ratios of ovine and caprine milk can be preferred due to their proper proteolysis indices and semi-hard texture.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Maria Tereza Pereira de Souza, Rafael Fagnani, Lina Casale Aragon Alegro, Elsa Helena Walter de Santana
Summary: The frequency and possible sources of non-starter lactic acid bacteria (NSLAB) and citrate fermenting bacteria (CFB) were evaluated at different stages of a milk supply chain. The study found a positive correlation between psychrotrophic bacteria and CFB, emphasizing the importance of good milking practices to control these bacteria. The results also showed that NSLAB and CFB populations remained high even after pasteurisation, suggesting the occurrence of post-heat treatment recontamination, biofilm formation, or the presence of thermoduric microbiota.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Carolyn T. Mejares, Thom Huppertz, Jayani Chandrapala
Summary: This study investigated the influence of adding 5 mM trisodium citrate (TSC) or disodium hydrogen phosphate (DSHP) and heat treatment on the acid gelation properties of blends of skim buffalo and bovine milk. The results showed that increasing the proportion of buffalo skim milk and higher heating temperature resulted in significant increases in gel properties. Differences in gel firmness were attributed to the gel micro-structure.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Theng Choon Ooi, Azizan Ahmad, Nor Fadilah Rajab, Razinah Sharif
Summary: This study investigated the effects of milk intake, particularly bovine colostrum-enriched skim milk, among older adults. The results showed that consuming bovine colostrum-enriched skim milk could lead to various health benefits, including weight loss, improved physical fitness, enhanced memory, and reduced cholesterol levels.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Giuseppe Natrella, Aristide Maggiolino, Pasquale De Palo, Marina Mefleh, Michele Faccia
Summary: The effect of ultrafiltration on the cheesemaking properties of donkey milk was assessed. The main limiting factor for coagulation was found to be the milk protein concentration, and the addition of EPS-producing starter yielded the best results.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Duygu Aslan Turker, Meryem Goksel Sarac, Mahmut Dogan
Summary: This study investigates the rheological, textural, and powder flow characteristics of whippable oil-in-water emulsion with different particle sizes. It is found that smaller particle sizes improve the dispersed phases and increase viscosity, while reducing adhesiveness. Compared to the control sample, whippable emulsions with larger particle sizes have higher cohesiveness and are less prone to deformation and crumbling.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Utkarsh Deshmukh, Sumit Arora, Deepika Kathuria, A. K. Singh, Vivek Sharma, Richa Singh
Summary: Calcium plays a significant role in the stability, functional, and nutritional properties of milk. Depletion and addition of calcium have effects on the properties of milk, including heat stability, pH, and buffering capacity. Furthermore, the alteration in calcium also affects the distribution of minerals in milk. These findings contribute to a better understanding of the functionality of buffalo milk during the processing of buffalo-based products with altered calcium content.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Bruna Barnei Saraiva, Katiele da Silva Souza Campanholi, Rayanne Regina Beltrame Machado, Celso Vataru Nakamura, Alessandra Aparecida Silva, Wilker Caetano, Magali Soares dos Santos Pozza
Summary: This study determined the phototoxic potential of riboflavin and curcumin against P.florescens and found that photodynamic inactivation is an alternative method to reduce contaminating microorganisms in food.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Haktan Aktas, Bulent Cetin
Summary: The microbial diversity in traditional foods is decreasing due to widespread industrial production and the use of a limited number of strains as starter cultures. In this study, the microbiological and physicochemical properties of traditional and industrial yoghurt samples were investigated. The best starter cultures for yoghurt production were identified as 4 Lactobacillus bulgaricus and 6 Streptococcus thermophilus isolates.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Aliah Zannierah Mohsin, Ezaty Norsah, Anis Asyila Marzlan, Muhamad Hafiz Abd Rahim, Anis Shobirin Meor Hussin
Summary: This article reviews the application of plant-based coagulants in food products as alternatives to animal and microbial coagulants. Plant-based coagulants can deliver similar milk-clotting activity and organoleptic properties as animal rennet, making them suitable for cheese production and offering potential health benefits. However, their high proteolytic activity may contribute to a bitter taste, which is influenced by plant sources.
INTERNATIONAL DAIRY JOURNAL
(2024)
Review
Food Science & Technology
Shahida Anusha Siddiqui, Sayed Hashim Mahmood Salman, Ali Ali Redha, Oscar Zannou, Ifagbemi B. Chabi, Kouame F. Oussou, Shuva Bhowmik, Nilesh P. Nirmal, Sajid Maqsood
Summary: Different animal milk sources have varied nutritional properties. Goat milk contains calcium, medium-chain fatty acids, and α-casein. Sheep milk is rich in vitamins A, C, thiamine, and folic acid. Buffalo milk is considered a complete food with higher levels of α- and k-casein. Mare and donkey milk are rich in carbohydrates and proteins with lower fat content. Camel milk is rich in calcium, potassium, vitamin A, and does not contain the major allergen β-lactoglobulin.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Lu Chen, Mengqi Yu, Yuxin Yuan, Yingxin Qu, Riakang Sha, Xinyang Ren, Guang Li
Summary: This study used Tandem Mass Tags technology to analyze the protein differences between colostrum and mature milk of Guanzhong dairy goats. The results showed significant differences in differential proteins between the two, with colostrum exhibiting more metabolic pathways related to the immune system and mature milk exhibiting more pathways related to angiogenesis and bone development.
INTERNATIONAL DAIRY JOURNAL
(2024)
Article
Food Science & Technology
Ittissam Hasnaoui, Ahasanul Karim, Mohammed Aider
Summary: The growth of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus in electro-activated whey and their supernatant's antibacterial effect against Salmonella enterica were studied. The results showed electro-activated whey to be a suitable medium for the growth of these bacteria. The supernatant from their growth demonstrated antibacterial activity against Sal. enterica.
INTERNATIONAL DAIRY JOURNAL
(2024)
