Article
Chemistry, Applied
Chelsey Hinnenkamp, Baraem P. Ismail
Summary: The study hydrolyzed whey protein concentrate using trypsin and Protease M, showing that Protease M preferentially hydrolyzed alpha-lactalbumin while trypsin targeted beta-lactoglobulin. The two enzymes exhibited different specificity and produced peptides with varying hydrophobicity, but shared 9 bioactive peptides.
Article
Nutrition & Dietetics
Alexandr G. Kruchinin, Olga S. Savinova, Olga A. Glazunova, Konstantin Moiseenko, Evgeniya Yu Agarkova, Tatyana Fedorova
Summary: Whey protein hydrolysates are promising sources of biofunctional peptides with benefits such as antioxidant and antihypertensive properties, but need additional ingredients to stabilize foamed products. A composition including WPH and three polysaccharides has shown hypotensive, antioxidant, and hepatoprotective properties.
Article
Nutrition & Dietetics
Ning Ding, Hanxiu Meng, Chao Wu, Wallace Yokoyama, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: This study found that whey protein hydrolysate has the potential to improve cognitive degeneration. Interventions with whey protein hydrolysate improved cognitive abilities and reduced the levels of A beta(1-42) in the brain tissue and serum of mice. It also alleviated neuronal damage in the hippocampus and altered the abundance of gut microbe related to Alzheimer's disease.
Article
Agriculture, Dairy & Animal Science
Chelsey Hinnenkamp, Gary Reineccius, Baraem P. Ismail
Summary: The study assessed the effects of protein concentration and blending Procream with whey protein concentrate on fish oil microencapsulation efficiency and oxidative stability. The results showed that Procream could partially replace more expensive whey protein ingredients and maintain good stability and physical properties.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Edilza Silva do Nascimento, Katya Anaya, Julia Mariano Caju de Oliveira, Jose Thalles Jocelino Gomes de Lacerda, Michael Edward Miller, Meriellen Dias, Maria Anita Mendes, Juliana de Azevedo Lima Pallone, Clarice Weis Arns, Maria Aparecida Juliano, Tatiane Santi Gadelha, Maria Teresa Bertoldo Pacheco, Carlos Alberto de Almeida Gadelha
Summary: This study identified bioactive peptides generated by in vitro gastrointestinal digestion of yam proteins. The peptides showed antioxidant, DNA damage protection, ACE-inhibitory, and antibacterial activities. The total gastrointestinal phase hydrolysate displayed stronger DNA damage protection and antibacterial activity against Escherichia coli.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Biochemistry & Molecular Biology
Magdalene M. Aondona, Julius K. Ikya, Moses T. Ukeyima, Tsav-wua J. A. Gborigo, Rotimi E. Aluko, Abraham T. Girgih
Summary: This study found that sesame seed protein hydrolysate and its membrane ultrafiltration peptide fractions showed strong antioxidant and antihypertensive activities, making them potential therapeutic agents for the development of health-enhancing foods.
JOURNAL OF FOOD BIOCHEMISTRY
(2021)
Article
Food Science & Technology
Edilza Silva do Nascimento, Julia Mariano Caju de Oliveira, Jose Thalles Jocelino Gomes de Lacerda, Samara Batista Montenegro, Maria Elisa Caetano-Silva, Meriellen Dias, Maria Anita Mendes, Maria Aparecida Juliano, Tatiane Santi Gadelha, Maria Teresa Bertoldo Pacheco, Carlos Alberto de Almeida Gadelha
Summary: The study aimed to produce a yam protein concentrate to evaluate its digestibility and peptide profile during simulated gastrointestinal digestion. Most peptides had a molecular weight under 2 kDa.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Xueyan Zhou, Xiaojing Tian, Li Song, Li Luo, Zhongren Ma, Fumei Zhang
Summary: This study investigated the effects of donkey whey protein and donkey whey hydrolysate on aging mice. The results showed that these substances could improve the body's aging condition, increase beneficial gut bacteria, and decrease harmful bacteria. Additionally, they positively influenced weight gain velocity, SOD activity, and thymus index. These findings contribute to a better understanding of the potential use of donkey whey protein and donkey whey hydrolysate in delaying aging.
FOOD SCIENCE & NUTRITION
(2023)
Article
Nutrition & Dietetics
Yu Chen, Yu Zhang, Qianhui Qi, Feng Liang, Nan Wang, Qihe Chen, Xue Li, Suling Sun, Xinquan Wang, Kaiwen Bai, Wei Wang, Yingchun Jiao
Summary: The key factors affecting the ACE inhibition rate in mulberry leaf protein hydrolysate and the optimum conditions of enzymatic hydrolysis were determined. ACE-inhibitory peptides were purified from the hydrolysates and their interaction mechanisms with ACE were analyzed. The results showed that these peptides had potential activities to inhibit ACE and could be used as functional food or drugs.
FRONTIERS IN NUTRITION
(2023)
Article
Agriculture, Dairy & Animal Science
Shayanti Minj, Sanjeev Anand
Summary: Bifidobacterium animalis ssp. lactis ATCC27536 and Lactobacillus acidophilus ATCC4356 were encapsulated in conjugated whey protein hydrolysate (WPH10) through spray drying. The viability of the probiotics was well-retained after spray drying, and the conjugated WPH10 showed good solubility and wetting time characteristics. The storage temperature significantly affected the viability, with lower temperatures preserving higher counts. The conjugated WPH10 has the potential to be used as a carrier for probiotics in the development of functional foods.
JOURNAL OF DAIRY SCIENCE
(2022)
Article
Agriculture, Multidisciplinary
Minghao Zhang, Haiyue Sun, Yankai Liu, Yu Wang, Chunhong Piao, Dan Cai, Yuhua Wang, Jingsheng Liu
Summary: The study showed that an appropriate concentration of PUL could enhance the interactions between WPC and PUL, improving the gel by strengthening hydrogen bonding, electrostatic interactions, and exposure of hydrophobic groups, while excessive PUL inhibited the formation of disulfide bonds. Furthermore, interactions like hydrophobic interactions, disulfide bonds, and hydrogen bonds were affected under alkaline conditions. The rheological results indicated that both PUL concentration and pH had similar effects on the storage modulus of WPC/PUL gels.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2021)
Article
Multidisciplinary Sciences
Prinya Wongsa, Kittikan Yuenyongrattanakorn, Waranya Pongvachirint, Anusara Auntalarok
Summary: In recent years, there has been an increasing demand for plant-based yogurt-like products as a partial substitute for milk products, driven by health and ethical considerations. This study aimed to enhance the functionality of yogurt-like products relevant for hypertension by fortifying them with protein hydrolysate and fermenting them with lactic acid bacteria. The results indicated that the rice protein hydrolysate obtained through enzymatic hydrolysis showed the highest antioxidant activity and angiotensin-converting enzyme (ACE) inhibition. Furthermore, there was a strong correlation between OPA peptides and ACE inhibition. These findings suggest that hydrolysate and LAB fermentation have great potential as functional ingredients and processes in the food industry.
Article
Agriculture, Dairy & Animal Science
G. Rathod, J. K. Amamcharla
Summary: Milk protein concentrate (MPC) is a valuable ingredient that can improve viscosity and consistency when the whey proteins are converted into fibrils. In this study, the fibrillated model MPC showed significantly higher viscosity and consistency coefficient compared with the control model MPC.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Nutrition & Dietetics
Chunsong Feng, Li Tian, Hui Hong, Quanyu Wang, Xin Zhan, Yongkang Luo, Yuqing Tan
Summary: This study evaluated the potential effect of whey protein hydrolysate (WPH) on the infant gut microbiome. The results showed that WPH had a positive modulation on the gut microbiota, increasing the production of short-chain fatty acids (SCFA) and promoting the growth of probiotics. This could benefit the energy balance and metabolism of infants.
Article
Food Science & Technology
Ahmet Furkan Caglar, Bilal Cakir, Ibrahim Gulseren
Summary: Peptides generated by hydrolyzing hazelnut proteins exhibited ACE inhibitory activity, with their potential inhibitory effects verified through various methods.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2021)
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.
Article
Food Science & Technology
Manuel Felix, Maria Cermeno, Richard J. FitzGerald
Summary: This study investigated the emulsifying and bioactive properties of fava bean protein hydrolysates at different degrees of hydrolysis and pH levels. The low degree of hydrolysis sample showed better emulsifying properties and higher antioxidant activity at pH 8.0. The hydrolysate emulsions were able to maintain their ability to inhibit DPP-IV and ACE activities even after simulated gastrointestinal digestion, suggesting potential for the development of bioactive emulsions.
FOOD RESEARCH INTERNATIONAL
(2021)
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)
Review
Chemistry, Physical
Ines Abad, Celia Conesa, Lourdes Sanchez
Summary: Lactoferrin is a whey protein known for its various biological activities and has been used as a supplement in formula milk and functional products. Technologies like encapsulation or composite materials can protect lactoferrin from degradation and enable its use in complex systems for delivering bioactive compounds or drugs. Furthermore, lactoferrin has potential applications in improving disease detection, treating tumors, and as an effective component in edible and active films used in food technology.
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.
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
Pharmacology & Pharmacy
Celia Conesa, Andrea Belles, Laura Grasa, Lourdes Sanchez
Summary: The intestine is a critical barrier where microorganisms and environmental antigens interact with the immune system. A healthy intestine is crucial for overall well-being. The period after birth is a significant developmental phase, as the infant is exposed to numerous unknown antigens and pathogens. Lactoferrin, an iron-binding glycoprotein found in mother's milk, has been shown to have important benefits for intestinal health in infants and adults. This review article aims to compile all the information related to lactoferrin and its role in promoting intestinal health.
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
(2021)
Meeting Abstract
Nutrition & Dietetics
S. Heffernan, P. A. Harnedy-Rothwell, S. Gite, J. Whooley, R. J. FitzGerald, N. M. O'Brien
PROCEEDINGS OF THE NUTRITION SOCIETY
(2021)
