51
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Patil U, Nikoo M, Zhang B, Benjakul S. Freeze-Dried Tuna Pepsin Powder Stabilized by Some Cryoprotectants: In Vitro Simulated Gastric Digestion toward Different Proteins and Its Storage Stability. Foods 2022; 11:foods11152292. [PMID: 35954059 PMCID: PMC9368244 DOI: 10.3390/foods11152292] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2022] [Revised: 07/21/2022] [Accepted: 07/29/2022] [Indexed: 02/07/2023] Open
Abstract
The impact of maltodextrin (10%) in combination with trehalose or glycerol at different levels (2.5% and 5%) and their mixture on the stability of freeze-dried pepsin from skipjack tuna stomach was studied. Addition of 5% trehalose and 10% maltodextrin yielded the powder (TPP-T5) with highest relative pepsin activity (p < 0.05). TPP-T5 had different shapes and sizes, with mean particle size of 65.42 ± 57.60 μm, poly-dispersity index of 0.474, and zeta potential of −19.95. It had bulk density of 0.53 kg m−3 and possessed fair flowability. The wetting time for TPP-T5 was 16.36 ± 0.73 min, and solubility was 93.58%. TPP-T5 stored at room temperature under different relative humidities could maintain proteolytic activity up to 4 weeks. Commercial porcine pepsin (CP) and crude tuna pepsinogen had molecular weights of 35.2 and 43.3 kDa, respectively, when analyzed using gel filtration (Sephadex G-50) and SDS-PAGE. Tuna pepsin had comparable hydrolysis toward threadfin bream muscle protein, whey protein isolate, and kidney bean protein isolate to commercial pepsin, especially at a higher level (15 units/g protein). Digested proteins contained peptides with varying molecular weights as determined by MALDI-TOF. Therefore, pepsin from skipjack tuna stomach could replace commercial porcine pepsin and was beneficial supplement for patients with maldigestion, particularly the elderly.
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Affiliation(s)
- Umesh Patil
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand;
| | - Mehdi Nikoo
- Department of Pathobiology and Quality Control, Artemia and Aquaculture Research Institute, Urmia University, Urmia 57179-44514, West Azerbaijan, Iran;
| | - Bin Zhang
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China;
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Songkhla, Thailand;
- Correspondence: ; Tel.: +66-7428-6334
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52
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Millan GCL, Veras FF, Stincone P, Pailliè-Jiménez ME, Brandelli A. Biological activities of whey protein hydrolysate produced by protease from the Antarctic bacterium Lysobacter sp. A03. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102415] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
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53
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Lu Y, Liu J, Li Z, Li W, Liu J, Huang L, Wang Z. Comparative Mass Spectrometry Analysis and Immunomodulatory Effects of Casein Glycomacropeptide O-Glycans in Bovine and Caprine Whey Powder. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:8746-8754. [PMID: 35802832 DOI: 10.1021/acs.jafc.1c07975] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Casein glycomacropeptide carries various O-glycan modifications, which, together with variations in the amino acid composition of the glycopeptide, may result in different biological activities. In this study, O-glycans of casein glycomacropeptide from bovine and caprine whey powder were qualitatively and quantitatively analyzed by LC-UV-ESI-MS/MS, and their immune activities and regulatory mechanisms were compared. O-Glycans' total content was 1.54 times higher in bovine than in caprine glycomacropeptide. The glycoform H1N1S2 (H: hexose; N: N-acetylgalactosamine; and S: N-acetylneuraminic acid) accounted for nearly 50% of total glycomacropeptide O-glycans in bovine milk but less than 20% in caprine milk. Bovine glycomacropeptide glycosylation promoted the immune activity of RAW264.7 cells, which may be linked to a higher content of disialylated O-glycans. Glycomacropeptide from both milk sources significantly upregulated the mRNA expression of IL-1α, TNF-α, and IL-10 in RAW264.7 cells and activated the MAPK immunomodulatory signaling pathway. This study demonstrates the possible use of casein glycomacropeptide as an immunomodulatory agent.
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Affiliation(s)
- Yu Lu
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Jie Liu
- The College of Life Sciences, Northwest University, Xi'an 710069, China
| | - Zhenhua Li
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Wenqing Li
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Jing Liu
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
| | - Linjuan Huang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
- The College of Life Sciences, Northwest University, Xi'an 710069, China
| | - Zhongfu Wang
- Shaanxi Natural Carbohydrate Resource Engineering Research Center, College of Food Science and Technology, Northwest University, Xi'an 710069, China
- The College of Life Sciences, Northwest University, Xi'an 710069, China
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54
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Terracina F, Caruana R, Bonomo FP, Montalbano F, Licciardi M. Gastro-Resistant Microparticles Produced by Spray-Drying as Controlled Release Systems for Liposoluble Vitamins. Pharmaceutics 2022; 14:pharmaceutics14071480. [PMID: 35890375 PMCID: PMC9319434 DOI: 10.3390/pharmaceutics14071480] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2022] [Revised: 07/13/2022] [Accepted: 07/14/2022] [Indexed: 11/20/2022] Open
Abstract
In the present study, gastro-resistant microparticles (MPs) were produced using the spray-drying technique as controlled-release systems for some model liposoluble vitamins, including retinyl-palmitate, retinyl-acetate, β-carotene, cholecalciferol and α-tocopherol. The gastroprotective action of three different gastro-resistant excipients, the anionic methacrylic copolymer (Eudraguard®® Biotic, E1207), the cellulose acetate phthalate (CAP) and whey proteins (WPs), was compared. The latter was used to produce a novel delivery system manufactured with only food-derived components, such as milk, and showed several improvements over the two synthetic gastro-resistant agents. Scanning electron microscopy (SEM) images showed a quite homogeneous spherical shape of all microparticle batches, with an average diameter between 7 and 15 μm. FTIR analysis was used to evaluate the effective incorporation of vitamins within the microparticles and the absence of any degradation to the components of the formulation. The comparison graphs of differential scanning calorimetry (DSC) confirmed that the spray drying technique generates a solid in which the physical interactions between the excipients and the vitamins are very strong. Release studies showed a prominent pH-controlled release and partially a delayed-release profile. Ex vivo permeation studies of retinyl palmitate, retinyl acetate and α-tocopherol revealed greater transmucosal permeation capacity for microparticles produced with the WPs and milk.
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Affiliation(s)
- Francesca Terracina
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, 90123 Palermo, Italy;
| | - Roberto Caruana
- Technology Scientific S.r.l., Viale delle Scienze, Edificio 18, 90128 Palermo, Italy; (R.C.); (F.M.)
| | - Francesco Paolo Bonomo
- Advanced Technologies Network Center (ATeN Center), Università degli Studi di Palermo, 90100 Palermo, Italy;
| | - Francesco Montalbano
- Technology Scientific S.r.l., Viale delle Scienze, Edificio 18, 90128 Palermo, Italy; (R.C.); (F.M.)
| | - Mariano Licciardi
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF), Università degli Studi di Palermo, 90123 Palermo, Italy;
- Correspondence:
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55
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Thermal stability of milk glycosidases and their activities in industrial whey preparations. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113633] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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56
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Protective effect of bovine lactoferrin against Cronobacter sakazakii in human intestinal Caco-2/TC7 cells. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105428] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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57
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Abstract
Membrane chromatography (MC) is an emerging bioseparation technology combining the principles of membrane filtration and chromatography. In this process, one type of molecule is adsorbed in the stationary phase, whereas the other type of molecule is passed through the membrane pores without affecting the adsorbed molecule. In subsequent the step, the adsorbed molecule is recovered by an elution buffer with a unique ionic strength and pH. Functionalized microfiltration membranes are usually used in radial flow, axial flow, and lateral flow membrane modules in MC systems. In the MC process, the transport of a solute to a stationary phase is mainly achieved through convection and minimum pore diffusion. Therefore, mass transfer resistance and pressure drop become insignificant. Other characteristics of MC systems are a minimum clogging tendency in the stationary phase, the capability of operating with a high mobile phase flow rate, and the disposable (short term) application of stationary phase. The development and application of MC systems for the fractionation of individual proteins from whey for investigation and industrial-scale production are promising. A significant income from individual whey proteins together with the marketing of dairy foods may provide a new commercial outlook in dairy industry. In this review, information about the development of a MC system and its applications for the fractionation of individual protein from whey are presented in comprehensive manner.
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58
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Aidarbekova S, Aider M. Production of Ryazhenka, a traditional Ukrainian fermented baked milk, by using electro-activated whey as supplementing ingredient and source of lactulose. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101526] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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59
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Turck D, Bohn T, Castenmiller J, De Henauw S, Hirsch‐Ernst KI, Maciuk A, Mangelsdorf I, McArdle HJ, Naska A, Pelaez C, Pentieva K, Siani A, Thies F, Tsabouri S, Vinceti M, Cubadda F, Frenzel T, Heinonen M, Marchelli R, Neuhäuser‐Berthold M, Poulsen M, Prieto Maradona M, Schlatter JR, van Loveren H, Fernández Dumont A, Noriega Fernández E, Knutsen HK. Safety of Beta-lactoglobulin as a Novel food pursuant to Regulation (EU) 2015/2283. EFSA J 2022; 20:e07204. [PMID: 35422882 PMCID: PMC8990528 DOI: 10.2903/j.efsa.2022.7204] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on beta-lactoglobulin (BLG) as a novel food (NF) pursuant to Regulation (EU) 2015/2283. The NF (≥ 90% w/w dry matter protein) consists of BLG as primary component (≥ 90% of total protein), which is equivalent to BLG present in bovine milk and whey protein isolate (WPI). The NF is produced from bovine whey by crystallisation under acidic or neutral conditions. The NF is proposed to be used as a food ingredient in isotonic and sport drinks, whey powder and milk-based drinks and similar products, and in food for special medical purposes as defined in Regulation (EU) No 609/2013. The target population is the general population. The highest daily intake of the NF was estimated for children of 3 to < 10 years of age as 667 mg/kg body weight (bw) per day. The NF presents proximate composition and content of essential amino acids similar to those in WPI. The Panel notes that the highest mean and highest 95th percentile daily protein intakes from the NF are below the protein population reference intakes for all population groups. Although a tolerable upper intake level has not been derived for protein, the protein intake from the NF may nevertheless further contribute to an already high dietary protein intake in Europe. The exposure to the reported minerals does not raise concerns. The Panel considers that the consumption of the NF is not nutritionally disadvantageous. No genotoxic concerns were identified from the standard in vitro test battery. No adverse effects were observed in the subchronic toxicity study, up to the highest dose tested, i.e. 1,000 mg NF/kg bw per day. The Panel concludes that the NF is safe under the proposed conditions of use.
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60
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Gonzalez P, Lozano P, Solano F. Unraveling the Metabolic Hallmarks for the Optimization of Protein Intake in Pre-Dialysis Chronic Kidney Disease Patients. Nutrients 2022; 14:nu14061182. [PMID: 35334840 PMCID: PMC8954715 DOI: 10.3390/nu14061182] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2022] [Revised: 02/28/2022] [Accepted: 03/10/2022] [Indexed: 02/04/2023] Open
Abstract
The daily amount and quality of protein that should be administered by enteral nutrition in pre-dialysis chronic kidney disease (CKD) patients is a widely studied but still controversial issue. This is due to a compromise between the protein necessary to maintain muscular proteostasis avoiding sarcopenia, and the minimal amount required to prevent uremia and the accumulation of nitrogenous toxic substances in blood because of the renal function limitations. This review underlines some intracellular and extracellular features that should be considered to reconcile those two opposite factors. On one hand, the physiological conditions and usual side effects associated with CKD, mTOR and other proteins and nutrients involved in the regulation of protein synthesis in the muscular tissue are discussed. On the other hand, the main digestive features of the most common proteins used for enteral nutrition formulation (i.e., whey, casein and soy protein) are highlighted, due to the importance of supplying key amino acids to serum and tissues to maintain their concentration above the anabolic threshold needed for active protein synthesis, thereby minimizing the catabolic pathways leading to urea formation.
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Affiliation(s)
- Patricia Gonzalez
- Project Manager, Fresenius Kabi España, Sociedad Anonima Unipersonal, Marina 16-18, 08005 Barcelona, Spain
- Correspondence: (P.G.); (F.S.)
| | - Pedro Lozano
- Department of Biochemistry and Molecular Biology “B” and Immunology, Faculty of Chemistry, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain;
| | - Francisco Solano
- Department of Biochemistry and Molecular Biology “B” and Immunology, IMIB (Murcian Institute of Health Research), Faculty of Medicine, Campus de Espinardo, University of Murcia, 30100 Murcia, Spain
- Correspondence: (P.G.); (F.S.)
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61
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David Troncoso F, Alberto Sánchez D, Luján Ferreira M. Production of Plant Proteases and New Biotechnological Applications: An Updated Review. ChemistryOpen 2022; 11:e202200017. [PMID: 35286022 PMCID: PMC8919702 DOI: 10.1002/open.202200017] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/29/2022] [Revised: 02/21/2022] [Indexed: 12/14/2022] Open
Abstract
An updated review of emerging plant proteases with potential biotechnological application is presented. Plant proteases show comparable or even greater performance than animal or microbial proteases for by-product valorization through hydrolysis for, for example, cheese whey, bird feathers, collagen, keratinous materials, gelatin, fish protein, and soy protein. Active biopeptides can be obtained as high added value products, which have shown numerous beneficial effects on human health. Plant proteases can also be used for wastewater treatment. The production of new plant proteases is encouraged for the following advantages: low cost of isolation using simple procedures, remarkable stability over a wide range of operating conditions (temperature, pH, salinity, and organic solvents), substantial affinity to a broad variety of substrates, and possibility of immobilization. Vegetable proteases have enormous application potential for the valorization of industrial waste and its conversion into products with high added value through low-cost processes.
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Affiliation(s)
- Franco David Troncoso
- Departamento de Ingeniería QuímicaUniversidad Nacional del Sur (UNS)Bahía Blanca8000Argentina
- Planta Piloto de Ingeniería QuímicaPLAPIQUI (UNS-CONICET)Bahía Blanca8000Argentina
| | - Daniel Alberto Sánchez
- Departamento de Ingeniería QuímicaUniversidad Nacional del Sur (UNS)Bahía Blanca8000Argentina
- Planta Piloto de Ingeniería QuímicaPLAPIQUI (UNS-CONICET)Bahía Blanca8000Argentina
| | - María Luján Ferreira
- Departamento de QuímicaUniversidad Nacional del Sur (UNS)Bahía Blanca8000Argentina
- Planta Piloto de Ingeniería QuímicaPLAPIQUI (UNS-CONICET)Bahía Blanca8000Argentina
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62
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Li M, Dong Y, Li W, Shen X, Abdlla R, Chen J, Cao X, Yue X. Characterization and comparison of whey proteomes from bovine and donkey colostrum and mature milk. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113113] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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63
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García JM, Udenigwe CC, Duitama J, Barrios AFG. Peptidomic analysis of whey protein hydrolysates and prediction of their antioxidant peptides. FOOD SCIENCE AND HUMAN WELLNESS 2022. [DOI: 10.1016/j.fshw.2021.11.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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64
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Abdel-Hamid M, Yang P, Mostafa I, Osman A, Romeih E, Yang Y, Huang Z, Awad AA, Li L. Changes in Whey Proteome between Mediterranean and Murrah Buffalo Colostrum and Mature Milk Reflect Their Pharmaceutical and Medicinal Value. Molecules 2022; 27:1575. [PMID: 35268677 PMCID: PMC8912021 DOI: 10.3390/molecules27051575] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2022] [Revised: 02/23/2022] [Accepted: 02/24/2022] [Indexed: 01/27/2023] Open
Abstract
Milk represents an integrated meal for newborns; its whey protein is rich in many health beneficial components and proteins. The current study aimed to investigate the differences between colostrum and mature milk from Mediterranean and Murrah buffaloes using labeled proteomics and bioinformatics tools. In the current work, LC-MS/MS analysis led to identification of 780 proteins from which 638 were shared among three independent TMT experiments. The significantly changed proteins between the studied types were analyzed using gene ontology enrichment and KEGG pathways, and their interactions were generated using STRING database. Results indicated that immunological, muscular development and function, blood coagulation, heme related, neuronal, translation, metabolic process, and binding proteins were the main terms. Overall, colostrum showed higher levels of immunoglobulins, myosins, actin, neurofascin, syntaxins, thyroglobulins, and RNA-binding proteins, reflecting its importance in the development and activity of immunological, muscular, cardiac, neuronal, and thyroid systems, while lactoferrin and ferritin were increased in mature milk, highlighting its role in iron storage and hemoglobin formation.
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Affiliation(s)
- Mahmoud Abdel-Hamid
- Guangxi Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning 530001, China; (M.A.-H.); (P.Y.); (Z.H.)
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt; (E.R.); (A.A.A.)
| | - Pan Yang
- Guangxi Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning 530001, China; (M.A.-H.); (P.Y.); (Z.H.)
| | - Islam Mostafa
- Department of Pharmacognosy, Faculty of Pharmacy, Zagazig University, Zagazig 44519, Egypt;
| | - Ali Osman
- Biochemistry Department, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt;
| | - Ehab Romeih
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt; (E.R.); (A.A.A.)
| | - Yongxin Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China;
| | - Zizhen Huang
- Guangxi Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning 530001, China; (M.A.-H.); (P.Y.); (Z.H.)
| | - Awad A. Awad
- Dairy Science Department, Faculty of Agriculture, Cairo University, Giza 12613, Egypt; (E.R.); (A.A.A.)
| | - Ling Li
- Guangxi Buffalo Research Institute, Chinese Academy of Agricultural Sciences, Nanning 530001, China; (M.A.-H.); (P.Y.); (Z.H.)
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65
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Structural and rheological behavior of β-lactoglobulins influenced by high hydrostatic pressure – From a single molecule to the aggregates. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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66
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Zhang Y, Li S, Yang Y, Wang C, Zhang T. Formation and characterization of noncovalent ternary complexes based on whey protein concentrate, high methoxyl pectin, and phenolic acid. J Dairy Sci 2022; 105:2963-2977. [DOI: 10.3168/jds.2021-21088] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Accepted: 12/06/2021] [Indexed: 12/21/2022]
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67
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Studies on the anti-aging properties of bovine whey supplementation on reproductive hormonal profiles and sperm structure and function of adult and senile rats. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2021.101369] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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68
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Song D, Lee HB, Kim GB, Kang SS. Whey fermented by Enterococcus faecalis M157 exhibits antiinflammatory and antibiofilm activities against oral pathogenic bacteria. J Dairy Sci 2022; 105:1900-1912. [PMID: 35086699 DOI: 10.3168/jds.2021-21233] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/01/2021] [Accepted: 11/29/2021] [Indexed: 01/13/2023]
Abstract
The aim of the present study was to investigate the antiinflammatory and antibiofilm effects of whey fermented by Enterococcus faecalis M157 (M157-W) against oral pathogenic bacteria. The M157-W significantly inhibited IL-1β, IL-6, and nitric oxide induced by the lipopolysaccharide of Porphyromonas gingivalis in RAW 264.7 cells. The M157-W also inhibited the production of IL-1β and IL-8 in human periodontal ligament cells. Treatment with M157-W suppressed the phosphorylation of mitogen-activated protein kinases as well as the activation of nuclear factor-κB in RAW 264.7 cells stimulated by P. gingivalis lipopolysaccharide. Furthermore, M157-W dose-dependently inhibited Streptococcus mutans biofilm, whereas unfermented whey did not inhibit the biofilm. Treatment with M157-W significantly suppressed gtfB, gtfC, and gtfD gene expression in S. mutans compared with the control (0 μg/mL), indicating that M157-W inhibits S. mutans biofilm formation by reducing the synthesis of extracellular polymeric substances. Collectively, these results suggest that M157-W has antiinflammatory and antibiofilm activities against oral pathogenic bacteria.
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Affiliation(s)
- Dahyun Song
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea
| | - Han Bin Lee
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea
| | - Geun-Bae Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Seok-Seong Kang
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea.
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69
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Ningrum S, Sutrisno A, Hsu JL. An exploration of ACE inhibitory peptides derived from gastrointestinal protease hydrolysate of milk using a modified bioassay-guided fractionation approach coupled with in silico analysis. J Dairy Sci 2022; 105:1913-1928. [PMID: 35086704 DOI: 10.3168/jds.2021-21112] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2021] [Accepted: 11/21/2021] [Indexed: 12/16/2022]
Abstract
An improved bioassay-guided fractionation was performed to effectively screen angiotensin-I converting enzyme inhibitory (ACEI) peptides from milk protein hydrolysate. The aqueous normal phase liquid chromatography, namely hydrophilic interaction liquid chromatography (HILIC), was used as a format of solid-phase extraction (SPE) short column for the first fractionation, then the HILIC-SPE fraction with the best ACEI activity (IC50 = 61.75 ± 5.74 µg/mL; IC50 = half-maximal inhibitory concentration) was obtained when eluted by 95% acetonitrile + 0.1% formic acid (fraction F1). The best HILIC-SPE fraction was further fractionated using reversed-phase (RP)-SPE short column. The best RP-SPE fraction was obtained when eluted by 20% acetonitrile + 0.1% formic acid (fraction P3) with an ACEI activity of IC50 36.22 ± 1.18 µg/mL. After the 2-step fractionation, the IC50 value of fraction P3 significantly decreased by 8.92-fold when compared with the crude hydrolysate. Several peptides were identified from fraction P3 using liquid chromatography-tandem mass spectrometry. The in silico analysis of these identified sequences based on the BIOPEP database predicted that HLPLPLL (HL-7) was the most active peptide against angiotensin-converting enzyme (ACE). The HL-7 derived from β-casein showed a potent ACEI activity (IC50 value is 16.87 ± 0.3 µM). The contents of HL-7 in the gastrointestinal protease hydrolysate and RP-SPE fraction originated from 1 mg of milk proteins were quantified using a multiple reaction monitoring mode upon liquid chromatography-tandem mass spectrometry analysis to give 19.86 ± 1.14 pg and 14,545.8 ± 572.9 pg, respectively. Besides, the kinetic study indicated that HL-7 was a competitive inhibitor and the result was rationalized using the docking simulation. The study demonstrated an efficient screening of ACEI peptides from commercially available milk powders using a simple SPE process instead of a sophisticated instrument such as HPLC. Moreover, the potent ACEI peptide HL-7 uncovered by this method could be a natural ACE inhibitor.
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Affiliation(s)
- Sugiyati Ningrum
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung, Taiwan 912; Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Brawijaya, Malang, Indonesia 65145
| | - Aji Sutrisno
- Department of Agricultural Product Technology, Faculty of Agricultural Technology, University of Brawijaya, Malang, Indonesia 65145.
| | - Jue-Liang Hsu
- Department of Biological Science and Technology, National Pingtung University of Science and Technology, Pingtung, Taiwan 912; Research Center for Animal Biologics, National Pingtung University of Science and Technology, Pingtung, Taiwan 912; International Master's Degree Program in Food Science, National Pingtung University of Science and Technology, Pingtung, Taiwan 912.
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70
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Caruana R, Montalbano F, Zizzo MG, Puleio R, Caldara G, Cicero L, Cassata G, Licciardi M. Enhanced anticancer effect of quercetin microparticles formulation obtained by spray drying. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15539] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
| | | | - Maria Grazia Zizzo
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF) Università degli Studi di Palermo Palermo Italy
| | - Roberto Puleio
- Istituto Zooprofilattico Sperimentale della Sicilia ‘A. Mirri’ Palermo Italy
| | | | - Luca Cicero
- Istituto Zooprofilattico Sperimentale della Sicilia ‘A. Mirri’ Palermo Italy
| | - Giovanni Cassata
- Istituto Zooprofilattico Sperimentale della Sicilia ‘A. Mirri’ Palermo Italy
| | - Mariano Licciardi
- Dipartimento di Scienze e Tecnologie Biologiche Chimiche e Farmaceutiche (STEBICEF) Università degli Studi di Palermo Palermo Italy
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71
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Abstract
Our global population is growing at a pace to exceed 10 billion people by the year 2050. This growth will place pressure on the agricultural production of food to feed the hungry masses. One category that will be strained is protein. Per capita protein consumption is rising in virtually every country for both nutritional reasons and consumption enjoyment. The United Nations estimates protein demand will double by 2050, and this will result in a critical overall protein shortage if drastic changes are not made in the years preceding these changes. Therefore, the world is in the midst of identifying technological breakthroughs to make protein more readily available and sustainable for future generations. One protein sourcing category that has grown in the past decade is plant-based proteins, which seem to fit criteria established by discerning consumers, including healthy, sustainable, ethical, and relatively inexpensive. Although demand for plant-based protein continues to increase, these proteins are challenging to utilize in novel food formulations. Expected final online publication date for the Annual Review of Food Science and Technology, Volume 13 is March 2022. Please see http://www.annualreviews.org/page/journal/pubdates for revised estimates.
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Affiliation(s)
- William R. Aimutis
- Nutrition Science and North Carolina Food Innovation Lab, Department of Food Bioprocessing, North Carolina State University, Kannapolis, North Carolina
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72
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Mehra R, Kumar H, Kumar N, Ranvir S, Jana A, Buttar HS, Telessy IG, Awuchi CG, Okpala COR, Korzeniowska M, Guiné RP. Whey proteins processing and emergent derivatives: An insight perspective from constituents, bioactivities, functionalities to therapeutic applications. J Funct Foods 2021. [DOI: 10.1016/j.jff.2021.104760] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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73
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Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app112311281] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional value because of the high temperatures used during pasteurization. In this study, the effect of pulsed electric field (PEF) processing on whey protein content and bacterial viability in raw milk was evaluated by changing the PEF strength and number of pulses. For comparison, traditional pasteurization techniques, such as low-temperature long-time (LTLT), ultra-high temperature (UHT), and microfiltration (MF), were also tested for total whey protein content, bacterial activity, and coliforms. We found that, after treatment with PEF, a significant decrease in total bacterial viability of 2.43 log and coliforms of 0.9 log was achieved, although undenatured whey protein content was not affected at 4.98 mg/mL. While traditional pasteurization techniques showed total bacterial inactivation, they were detrimental for whey protein content: β-lactoglobulin was not detected using HPLC in samples treated with UHT. LTLT treatment led to a significant decrease of 75% in β-lactoglobulin concentration; β-lactoglobulin content in milk samples treated with MF was the lowest compared to LTLT and UHT pasteurization, and ~10% and 27% reduction was observed.
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74
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Paladii IV, Vrabie EG, Sprinchan KG, Bologa MK. Part 1: Classification, Composition, Properties, Derivatives, and Application. SURFACE ENGINEERING AND APPLIED ELECTROCHEMISTRY 2021. [DOI: 10.3103/s1068375521050112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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75
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Comparative Structural and Compositional Analyses of Cow, Buffalo, Goat and Sheep Cream. Foods 2021; 10:foods10112643. [PMID: 34828924 PMCID: PMC8618205 DOI: 10.3390/foods10112643] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2021] [Revised: 10/20/2021] [Accepted: 10/22/2021] [Indexed: 12/22/2022] Open
Abstract
Factors affecting milk and milk fraction composition, such as cream, are poorly understood, with most research and human health application associated with cow cream. In this study, proteomic and lipidomic analyses were performed on cow, goat, sheep and Bubalus bubalis (from now on referred to as buffalo), bulk milk cream samples. Confocal laser scanning microscopy was used to determine the composition, including protein, lipid and their glycoconjugates, and the structure of the milk fat globules. BLAST2GO was used to annotate functional indicators of cream protein. Functional annotation of protein highlighted a broad level of similarity between species. However, investigation of specific biological process terms revealed distinct differences in antigen processing and presentation, activation, and production of molecular mediators of the immune response. Lipid analyses revealed that saturated fatty acids were lowest in sheep cream and similar in the cream of the other species. Palmitic acid was highest in cow and lowest in sheep cream. Cow and sheep milk fat globules were associated with thick patches of protein on the surface, while buffalo and goat milk fat globules were associated with larger areas of aggregated protein and significant surface adsorbed protein, respectively. This study highlights the differences between cow, goat, sheep, and buffalo milk cream, which can be used to support their potential application in functional foods such as infant milk formula.
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76
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Kristensen HT, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Mechanisms behind protein-protein interactions in a β-lg-legumin co-precipitate. Food Chem 2021; 373:131509. [PMID: 34774378 DOI: 10.1016/j.foodchem.2021.131509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 10/12/2021] [Accepted: 10/29/2021] [Indexed: 11/04/2022]
Abstract
Interactions between pea protein and whey protein isolates in co-precipitates and blends consist of a combination of disulphide bonds, hydrophobic and electrostatic interactions. The present study aims to clarify if the two proteins with free thiols, β-lactoglobulin (β-lg) and legumin, played a significant role for these interactions. This study used different reagents to modify the conditions of interactions: N-ethylmaleimide (NEM) was used to block reactive thiols, while NaCl and SDS were used to prevent electrostatic or hydrophobic interactions, respectively. The effects of treatments were studied on protein solubility, structure and stability. SDS had no effect, while NEM and NaCl both had great effect, especially in combination. The results showed that interactions of β-lg and legumin in both co-precipitates and blends are a synergism of electrostatic interactions and disulphide bonds. Thus, β-lg and legumin are the main proteins responsible for previously observed interactions in protein isolates of whey and pea.
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Affiliation(s)
- H T Kristensen
- Aarhus University, Department of Food Science, Agro Food Park 48, 8200 Aarhus N, Denmark
| | - M Christensen
- Arla Foods Amba, Arla Innovation Centre, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - M S Hansen
- Arla Foods Amba, Arla Innovation Centre, Agro Food Park 19, 8200 Aarhus N, Denmark
| | - M Hammershøj
- Aarhus University, Department of Food Science, Agro Food Park 48, 8200 Aarhus N, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8800 Tjele, Denmark
| | - T K Dalsgaard
- Aarhus University, Department of Food Science, Agro Food Park 48, 8200 Aarhus N, Denmark; CiFOOD, Aarhus University Centre for Innovative Food Research, 8200 Aarhus N, Denmark; CBIO, Aarhus University Centre for Circular Bioeconomy, 8800 Tjele, Denmark.
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77
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Dhasmana S, Das S, Shrivastava S. Potential nutraceuticals from the casein fraction of goat's milk. J Food Biochem 2021; 46:e13982. [PMID: 34716606 DOI: 10.1111/jfbc.13982] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 10/03/2021] [Accepted: 10/07/2021] [Indexed: 11/30/2022]
Abstract
Goat is one of the major dairy and meat providers. In terms of structure, nutrient content, and medicinal properties, goat milk is somewhat different from other milk. The differences in composition are important in determining the technical suitability of goat milk and its products for health benefits. In recent years, there has been increasing attention to the identification and molecular composition of milk proteins and the interest in caprine milk. Casein, which accounts for almost 80% of all the proteins, is the most significant protein found in goat milk. It is a pioneer in the field of nutraceutical formulation and drug production by using the goat mammary gland as a bioreactor. In goat milk, the most prevalent proteins are αS-casein, β-casein, and κ-casein. The aim of this review is to highlight the importance of goat milk casein and also focus on recent findings on their medicinal importance that may be helpful for further research on dairy products with health beneficial properties for humans as a remarkable nutraceutical. PRACTICAL APPLICATIONS: Goat milk casein is considered as a healthy nutrient as well as a therapeutic agent to control abnormal or disease conditions through some of its biologically active peptide residues. Casein fractions of goat milk have been shown to exhibit different biologic activities. Therefore, this study aims to observe the use of goat milk in various disorders and to know about the different products made from goat milk. It will be helpful in the field of medicine to be a new active constituent for the management of various disease conditions.
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Affiliation(s)
- Shruti Dhasmana
- Noida Institute of Engineering and Technology (Pharmacy Institute), Greater Noida, India
| | - Sanjita Das
- Noida Institute of Engineering and Technology (Pharmacy Institute), Greater Noida, India
| | - Shivani Shrivastava
- Noida Institute of Engineering and Technology (Pharmacy Institute), Greater Noida, India
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78
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Katayoshi T, Kusano Y, Shibata T, Uchida K, Tsuji-Naito K. Low-molecular-weight whey proteins promote collagen production in dermal fibroblasts via the TGF-β receptor/Smad pathway. Biosci Biotechnol Biochem 2021; 85:2232-2240. [PMID: 34498684 DOI: 10.1093/bbb/zbab155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2021] [Accepted: 09/02/2021] [Indexed: 11/14/2022]
Abstract
Whey proteins (WPs) reportedly enhance cutaneous tissue regeneration in in vivo studies. However, the underlying mechanisms of such regenerative processes are poorly understood. In this study, we show that low-molecular-weight WPs (LMWPs; 1-30 kDa) accelerate the dermal collagen production via the transforming growth factor β receptor (TβR)/Smad pathway. We showed that LMWPs increased type I and III collagen expression in normal human dermal fibroblasts. Moreover, LMWPs rapidly induced Smad protein phosphorylation and nuclear translocation. Notably, type I TβR/Smad signaling inhibitor treatment or type II TβR siRNA knockdown blocked the LMWP-induced type I collagen expression. To identify the active components, we fractionated LMWPs and identified β-lactoglobulin and α-lactalbumin as potential TβR/Smad signaling inducers. Our findings unravel novel biological functions of WPs, involving the TβR/Smad-dependent induction of dermal collagen synthesis, highlighting the therapeutic potential of LMWPs in wound healing.
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Affiliation(s)
- Takeshi Katayoshi
- DHC Corporation Laboratories, Division 2, 2-42 Hamada, Mihama-ku, Chiba, Japan
| | - Yuri Kusano
- College of Bioscience and Biotechnology, Chubu University, 1200 Matsumoto-cho, Kasugai, Aichi, Japan
| | - Takahiro Shibata
- Graduate School of Bioagricultural Sciences, Nagoya University, Nagoya, Japan
| | - Koji Uchida
- Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, Japan
| | - Kentaro Tsuji-Naito
- DHC Corporation Laboratories, Division 2, 2-42 Hamada, Mihama-ku, Chiba, Japan
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79
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Santos MI, Lima A, Mota J, Rebelo P, Ferreira RB, Pedroso L, Ferreira MA, Sousa I. Extended Cheese Whey Fermentation Produces a Novel Casein-Derived Antibacterial Polypeptide That Also Inhibits Gelatinases MMP-2 and MMP-9. Int J Mol Sci 2021; 22:ijms222011130. [PMID: 34681790 PMCID: PMC8541382 DOI: 10.3390/ijms222011130] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2021] [Revised: 10/06/2021] [Accepted: 10/09/2021] [Indexed: 01/18/2023] Open
Abstract
Our previous works produced a whey fermentation methodology that yielded antibacterial activity and potential inhibition of matrix metalloproteases (MMP)-2 and -9. Here, we evaluated if these activities were due to fermentation-produced peptides. Prolonged fermentation was carried out in the presence of our specific lactic acid bacteria (LAB) consortium. LAB fermentation yielded a total of 11 polypeptides, which were predominantly produced after 6 days of fermentation. One which was derived from beat casein presented a particularly high antibacterial activity against food pathogenic bacteria and was more effective than standard food disinfectants. This polypeptide was further studied and was also found to be active against several strains of pathogenic bacteria, including methicillin-resistant Staphylococcus aureus (MRSA), in a dose-dependent manner. It also inhibited MMP-2 and MMP-9 whilst reducing HT29 cancer cell migration in vitro. Overall, this novel whey-derived polypeptide presents dual antibacterial and anti-inflammatory activity, revealing a strong potential to be used in functional foods or as a nutraceutical. Its identification and further characterization can open novel perspectives in the field of preventive/curative diets related to gut microbiota, gut inflammation, and cancer prevention, particularly if used in in vivo studies.
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Affiliation(s)
- Maria Isabel Santos
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
- Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisboa, Portugal
- Correspondence:
| | - Ana Lima
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
- Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisboa, Portugal
| | - Joana Mota
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
- Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisboa, Portugal
| | - Patrícia Rebelo
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
| | - Ricardo Boavida Ferreira
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
| | - Laurentina Pedroso
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
- Faculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisboa, Portugal
| | - Maria Adélia Ferreira
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
| | - Isabel Sousa
- Linking Landscape, Environment, Agriculture and Food (LEAF), Instituto Superior de Agronomia, University of Lisbon, Tapada da Ajuda, 1349-017 Lisboa, Portugal; (A.L.); (J.M.); (P.R.); (R.B.F.); (L.P.); (M.A.F.); (I.S.)
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80
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Ren S, Jiménez-Flores R, Giusti MM. The interactions between anthocyanin and whey protein: A review. Compr Rev Food Sci Food Saf 2021; 20:5992-6011. [PMID: 34622535 DOI: 10.1111/1541-4337.12854] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2021] [Revised: 08/30/2021] [Accepted: 09/08/2021] [Indexed: 12/27/2022]
Abstract
Anthocyanins (ACN) are natural pigments that produce bright red, blue, and purple colors in plants and can be used to color food products. However, ACN sensitivity to different factors limits their applications in the food industry. Whey protein (WP), a functional nutritional additive, has been shown to interact with ACN and improve the color, stability, antioxidant capacity, bioavailability, and other functional properties of the ACN-WP complex. The WP's secondary structure is expected to unfold due to heat treatment, which may increase its binding affinity with ACN. Different ACN structures will also have different binding affinity with WP and their interaction mechanism may also be different. Circular dichroism (CD) spectroscopy and Fourier transform infrared (FTIR) spectroscopy show that the WP secondary structure changes after binding with ACN. Fluorescence spectroscopy shows that the WP maximum fluorescence emission wavelength shifts, and the fluorescence intensity decreases after interaction with ACN. Moreover, thermodynamic analysis suggests that the ACN-WP binding forces are mainly hydrophobic interactions, although there is also evidence of electrostatic interactions and hydrogen bonding between ACN and WP. In this review, we summarize the information available on ACN-WP interactions under different conditions and discuss the impact of different ACN chemical structures and of WP conformation changes on the affinity between ACN and WP. This summary helps improve our understanding of WP protection of ACN against color degradation, thus providing new tools to improve ACN color stability and expanding the applications of ACN and WP in the food and pharmacy industries.
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Affiliation(s)
- Shuai Ren
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| | - Rafael Jiménez-Flores
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
| | - Maria Monica Giusti
- The Ohio State University, Department of Food Science and Technology, Columbus, Ohio, USA
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81
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Abstract
The main objective of this review is to summarize the compositional characteristics and the health and functional properties of Mediterranean buffalo milk and whey derived from mozzarella cheese production. Several studies have investigated the composition of buffalo milk and in particular its fat, protein, and carbohydrates contents. These characteristics may change depending on the breed, feeding regime, and rearing system of the animals involved in the study, and also with the seasons. In particular, buffalo milk showed a higher nutritional value and higher levels of proteins, vitamins, and minerals when compared to milks produced by other animal species. Additionally, buffalo milk contains beneficial compounds such as gangliosides that can provide antioxidant protection and neuronal protection, and can improve bone, heart, and gastrointestinal health in humans.
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82
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Investigating Methods to Mitigate Whey Protein Derived Mouthdrying. Foods 2021; 10:foods10092066. [PMID: 34574175 PMCID: PMC8467667 DOI: 10.3390/foods10092066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2021] [Revised: 08/27/2021] [Accepted: 08/29/2021] [Indexed: 01/14/2023] Open
Abstract
Mouthdrying is commonly associated with whey protein fortified products. Therefore, mitigating strategies could be key to reducing mouthdrying and maximising the benefits from such products. Currently, few studies have successfully mitigated whey protein derived mouthdrying and this paper aims to investigate different strategies to reduce mouthdrying effects. Accordingly, a series of experiments were carried out with a trained sensory panel (n = 11). Two different whey protein food matrices were tested: (a) whey protein beverages (WPB) varying in lactose (0.05-12.4% w/v) and fat (0.9-7.2% w/v) levels and (b) whey protein fortified snacks: cupcakes with differing whey protein concentrate (WPC) powders (standard and heat-stable) and scones with varying fat content (with and without cream topping). Overall results suggested the tested strategies had limited significant effects on whey protein derived mouthdrying. Increasing lactose (9.4% w/v) in WPBs and fat levels (via cream topping) on scones significantly suppressed mouthdrying. However, all other tested strategies (increasing fat in WPBs and heat-stable WPC in cupcakes) had no significant effect on suppressing perceived mouthdrying. This work demonstrates the challenges with mitigating whey protein derived mouthdrying; however, cross-modal taste suppression and increasing lubrication warrant further investigation.
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83
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Madaeni SS, Falsafi M, Ghaemi N, Daraei P. Low-fouling biomimetic membranes fabricated by direct replication of self-cleaning natural leaf. ENVIRONMENTAL TECHNOLOGY 2021; 42:3641-3650. [PMID: 32149564 DOI: 10.1080/09593330.2020.1740329] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/16/2019] [Accepted: 02/24/2020] [Indexed: 06/10/2023]
Abstract
The membrane fouling has always been a big issue for developing membrane applications. Surface morphology and roughness affect remarkably on the membrane tendency to fouling. In this study, a biomimetic technique, as a simple, cost-effective and time-saving method was employed to replicate Tropaeolum majus (nasturtium) leaf surface on the surface of a commercial thin-film composite (TFC) reverse osmosis (RO) membrane using polyethersulfone (PES) moulds. Morphology of surface and hydrophilicity of membranes were investigated by scanning electron microscope (SEM), atomic force microscope (AFM) and water contact angle measurements. AFM and SEM photos of membrane surface declared that replication of nasturtium leaf improved the surface characteristics of membranes. The average roughness of membranes heated at 130°C and 150°C was 81.1 and 152.4 nm, respectively. The similar measurement was lower for the virgin membrane. Also, the roughened membranes showed higher hydrophilicity than the virgin membrane. In addition, the performance of the membrane was assessed by evaluating pure water flux (PWF) and flux recovery (FR) after the filtration of whey solution as a severe foulant for membranes. The findings exhibited that the replicated membranes had higher PWF and FR values, indicating the lower fouling tendency of modified membranes.
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Affiliation(s)
- S S Madaeni
- Membrane Research Centre, Department of Chemical Engineering, Razi University, Kermanshah, Iran
| | - M Falsafi
- Department of Inorganic Chemistry, Faculty of Chemistry, Razi University, Kermanshah, Iran
| | - N Ghaemi
- Department of Chemical Engineering, Kermanshah University of Technology, Kermanshah, Iran
| | - P Daraei
- Department of Chemical Engineering, Kermanshah University of Technology, Kermanshah, Iran
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84
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Zhang W, Liu Y, Li Z, Xu S, Zhang J, Hettinga K, Zhou P. Effects of microfiltration combined with ultrasonication on shelf life and bioactive protein of skim milk. ULTRASONICS SONOCHEMISTRY 2021; 77:105668. [PMID: 34298307 PMCID: PMC8322453 DOI: 10.1016/j.ultsonch.2021.105668] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/24/2021] [Revised: 07/07/2021] [Accepted: 07/10/2021] [Indexed: 05/28/2023]
Abstract
To extend the shelf life and retain bioactive proteins in milk, this study utilized microfiltration (MF) combined with ultrasonication to treat skim milk and investigated its efficiency in removing bacteria and retaining bioactive proteins compared with HTST pasteurization and microfiltration alone. Results showed that microfiltration combined with ultrasonication at 1296 J/mL could completely remove the bacteria in skim milk. Ultrasonication further extended the shelf life (4 °C) of microfiltered skim milk, which could reach at least 40 days when MF was combined with ˃1296 J/mL ultrasonication. In addition, ELISA showed that HTST pasteurization significantly decreased the levels of IgG by ~30%, IgA by ~ 50%, IgM by ~60%, and lactoferrin by ~40%, whereas the activity of the enzymes lactoperoxidase and xanthine oxidase were also decreased by ~ 20%. Compared with HTST, MF alone or combined with ultrasonication retained these bioactive proteins to a larger degree. On the other hand, proteomics indicated both damage to casein micelle and fat globule structures in milk when ultrasonication at >1296 J/mL was applied, as shown by increases in caseins and milk fat globular proteins. Simultaneously, this ultrasound intensity also decreased levels of bioactive proteins, such as complement factors. Taken together, this study provided new insights that may help to implement this novel combination of non-thermal technologies for the dairy industry aimed at improving milk quality and functionality.
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Affiliation(s)
- Wenjin Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, Jiangnan University, 214122 Wuxi, Jiangsu Province, China
| | - Yaowei Liu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, Jiangnan University, 214122 Wuxi, Jiangsu Province, China
| | - Zhibin Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, Jiangnan University, 214122 Wuxi, Jiangsu Province, China
| | - Shu Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, Jiangnan University, 214122 Wuxi, Jiangsu Province, China
| | - Jie Zhang
- School of Agriculture and Food Science, Faculty of Science, The University of Queensland, St Lucia 4072, Australia
| | - Kasper Hettinga
- Dairy Science and Technology, Food Quality and Design Group, Wageningen University and Research, 6700 AA Wageningen, The Netherlands
| | - Peng Zhou
- State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu Province, China; International Joint Research Laboratory for Functional Dairy Protein Ingredients, Jiangnan University, 214122 Wuxi, Jiangsu Province, China.
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85
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Masci M, Zoani C, Nevigato T, Turrini A, Jasionowska R, Caproni R, Ratini P. Authenticity assessment of dairy products by capillary electrophoresis. Electrophoresis 2021; 43:340-354. [PMID: 34407231 DOI: 10.1002/elps.202100154] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2021] [Revised: 08/12/2021] [Accepted: 08/13/2021] [Indexed: 12/13/2022]
Abstract
Milk and derivatives are a very important part in the diet of the world population. Products from goat, buffalo, and sheep species have a greater economic value than the cow ones, therefore, authenticity frauds by improperly adding cow's milk occur frequently: dairy products are among the seven more attractive foods for adulteration. Milk from each of the above-cited animal species has its own definite profile of whey proteins (variants of α-lactalbumin and β-lactoglobulin) and its definite profile of caseins (variants of αS1 -, αS2 -, β-, and κ-casein). Such proteins can be usefully exploited as markers of authenticity by using capillary electrophoresis which is the technique of choice for the analysis of proteins. Due to the multiple adjustable parameters that are unknown to other analytical techniques, capillary electrophoresis is able to detect frauds in milk mixtures and cheese with little use of solvents, fast analysis time, and ease of operation. This makes it attractive and competitive for routine checks that are very important to fight the adulteration market. Advantages and limitations are discussed.
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Affiliation(s)
- Maurizio Masci
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Rome, Italy
| | - Claudia Zoani
- Department for Sustainability-Biotechnology and Agroindustry Division (ENEA-SSPT-BIOAG), Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Rome, Italy
| | - Teresina Nevigato
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Rome, Italy
| | - Aida Turrini
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Rome, Italy
| | | | - Roberto Caproni
- Research Centre for Food and Nutrition, Council for Agricultural Research and Economics (CREA), Rome, Italy
| | - Patrizia Ratini
- Department of Chemistry, Sapienza University of Rome, Rome, Italy
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86
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Fan XY, Qiu LH, Zhang YY, Teng XH, Miao YW. Polymorphism, Molecular Characteristics of Alpha-Lactalbumin (LALBA) Gene in River and Swamp Buffalo. RUSS J GENET+ 2021. [DOI: 10.1134/s1022795421070085] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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87
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Li M, Yu H, Chen J, Abdlla R, Liu A, Song W, Zhang J, Zhang X, Yue X, Li Q. Novel insights into whey protein differences between donkey and bovine milk. Food Chem 2021; 365:130397. [PMID: 34252618 DOI: 10.1016/j.foodchem.2021.130397] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2021] [Revised: 06/15/2021] [Accepted: 06/15/2021] [Indexed: 11/26/2022]
Abstract
In this study, we characterized and compared the whey proteins from donkey and bovine milk using HPLC-MS/MS-based proteomics. A total of 989 and 1534 whey proteins were characterized in donkey and bovine milk, respectively. Furthermore, 623 whey proteins were found in both groups, and 229 differentially expressed whey proteins (DEWPs) were identified. Among the common proteins, 66 DEWPs were upregulated and 163 were downregulated in donkey milk compared to those in bovine milk. Gene Ontology analysis revealed the cellular components, biological processes, and molecular functions of these DEWPs. Metabolic pathway analysis suggested that most DEWPs were associated with endocytosis, platelet activation, and phagocytosis. These results improve our understanding of the differences between donkey and bovine whey proteins and provide important information regarding these proteins as nutritional and functional factors in dairy product formulations from multiple milk sources.
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Affiliation(s)
- Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Haikun Yu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Jiali Chen
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Rayhnigul Abdlla
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Aicheng Liu
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Wanying Song
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Juan Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China
| | - Xiumin Zhang
- Beijing Academy of Food Sciences, Beijing 100068, China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang 110866, China.
| | - Qilong Li
- College of Animal Science and Veterinary Medicine, Shenyang Agricultural University, Shenyang 110866, China.
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88
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Examining the effect of bovine serum albumin on the properties and drug release behavior of β-lactoglobulin-derived amyloid fibril-based hydrogels. Int J Biol Macromol 2021; 184:79-91. [PMID: 34097969 DOI: 10.1016/j.ijbiomac.2021.06.003] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2021] [Revised: 05/31/2021] [Accepted: 06/01/2021] [Indexed: 01/18/2023]
Abstract
Herein, we report the use of β-lactoglobulin (β-LG) combined with bovine serum albumin (BSA) for the preparation of amyloid-based hydrogels with aim of delivering riboflavin. The incorporation of BSA enhanced β-LG fibrillogenesis and protected β-LG fibrils from losing fibrillar structure due to the pH shift. The mechanical properties of hydrogels were observed to be positively correlated with the number of amyloid fibrils. While the addition of BSA induced amyloid fibril formation, its presence between the fibril chains interfered with the entanglement of fibril chains, thus adversely affecting the hydrogels' mechanical properties. Hydrogels' surface microstructure became more compact as the number of amyloid fibrils rose and the presence of BSA could improve hydrogels' surface homogeneity. In vitro riboflavin (RF) release rate was found to be correlated with the number of fibrils and BSA-RF binding affinity. However, when the digestive enzymes were present, the influence of BSA-RF affinity was alleviated due to enzymes' destructive and/or degradative effects on BSA and/or hydrogels, thus the release rate relied on the number of fibrils, which could be adjusted by the amount of BSA. Results indicate that the additional component, BSA, plays an important role in modulating the properties and functions of β-LG fibril-based hydrogels.
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89
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Kristensen HT, Christensen M, Hansen MS, Hammershøj M, Dalsgaard TK. Protein–protein interactions of a whey–pea protein co‐precipitate. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15165] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Affiliation(s)
| | - Mette Christensen
- Arla Innovation Centre Arla Foods Amba Agro Food Park 19 Aarhus N 8200 Denmark
| | | | - Marianne Hammershøj
- Department of Food Science Aarhus University Agro Food Park 48 Aarhus N 8200 Denmark
- iFOOD Aarhus University Centre for Innovative Food Research Aarhus C 8000 Denmark
| | - Trine Kastrup Dalsgaard
- Department of Food Science Aarhus University Agro Food Park 48 Aarhus N 8200 Denmark
- iFOOD Aarhus University Centre for Innovative Food Research Aarhus C 8000 Denmark
- CBIO Aarhus University Centre for Circular Bioeconomy Aarhus C 8000 Denmark
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90
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Bustamante SZ, González JG, Sforza S, Tedeschi T. Bioactivity and peptide profile of whey protein hydrolysates obtained from Colombian double-cream cheese production and their products after gastrointestinal digestion. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111334] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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91
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Wang C, Chen L, Lu Y, Liu J, Zhao R, Sun Y, Sun B, Cuina W. pH-Dependent complexation between β-lactoglobulin and lycopene: Multi-spectroscopy, molecular docking and dynamic simulation study. Food Chem 2021; 362:130230. [PMID: 34098435 DOI: 10.1016/j.foodchem.2021.130230] [Citation(s) in RCA: 25] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2021] [Revised: 05/16/2021] [Accepted: 05/26/2021] [Indexed: 12/24/2022]
Abstract
This study aims to investigate the effect of pH levels (pH 7.0 and pH 8.1) on binding ability of β-lactoglobulin (β-LG) with lycopene (LYC) and elucidate interaction mechanisms using multi-spectroscopy and molecular docking study. β-LG at pH 8.1 showed a stronger binding affinity to lycopene than that at pH 7.0 according to binding constant, binding number, energy transfer efficiency, and surface hydrophobicity. Lycopene bound to protein mainly by van der Waals force in the form of static quenching mode and preferred to interact with β-LG at the top of barrel for both pH levels. Molecular dynamic simulation revealed that β-LG/LYC complex at pH 8.1 was more stable than at pH 7.0. β-LG/LYC complexes formed at pH 8.1 showed significantly higher ABTS radical scavenging activity than samples at pH 7.0 (p < 0.05). Data obtained may contribute valuable information for preparing a whey protein-based delivery system for lycopene.
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Affiliation(s)
- Ce Wang
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Lu Chen
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yingcong Lu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Jia Liu
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Ru Zhao
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Yonghai Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Boyang Sun
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China
| | - Wang Cuina
- Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China.
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92
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Milk Proteins-Their Biological Activities and Use in Cosmetics and Dermatology. Molecules 2021; 26:molecules26113253. [PMID: 34071375 PMCID: PMC8197926 DOI: 10.3390/molecules26113253] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2021] [Revised: 05/25/2021] [Accepted: 05/26/2021] [Indexed: 02/06/2023] Open
Abstract
Milk and colostrum have high biological potential, and due to their natural origin and non-toxicity, they have many uses in cosmetics and dermatology. Research is ongoing on their potential application in other fields of medicine, but there are still few results; most of the published ones are included in this review. These natural products are especially rich in proteins, such as casein, β-lactoglobulin, α-lactalbumin, lactoferrin, immunoglobulins, lactoperoxidase, lysozyme, and growth factors, and possess various antibacterial, antifungal, antiviral, anticancer, antioxidant, immunomodulatory properties, etc. This review describes the physico-chemical properties of milk and colostrum proteins and the natural functions they perform in the body and compares their composition between animal species (cows, goats, and sheep). The milk- and colostrum-based products can be used in dietary supplementation and for performing immunomodulatory functions; they can enhance the effects of certain drugs and can have a lethal effect on pathogenic microorganisms. Milk products are widely used in the treatment of dermatological diseases for promoting the healing of chronic wounds, hastening tissue regeneration, and the treatment of acne vulgaris or plaque psoriasis. They are also increasingly regarded as active ingredients that can improve the condition of the skin by reducing the number of acne lesions and blackheads, regulating sebum secretion, ameliorating inflammatory changes as well as bestowing a range of moisturizing, protective, toning, smoothing, anti-irritation, whitening, soothing, and antiaging effects.
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93
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Muuronen K, Partanen R, Heidebrecht HJ, Kulozik U. Effects of conventional processing methods on whey proteins in production of native whey powder. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104959] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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94
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Morgan PT, Breen L. The role of protein hydrolysates for exercise-induced skeletal muscle recovery and adaptation: a current perspective. Nutr Metab (Lond) 2021; 18:44. [PMID: 33882976 PMCID: PMC8061049 DOI: 10.1186/s12986-021-00574-z] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2020] [Accepted: 04/14/2021] [Indexed: 12/20/2022] Open
Abstract
The protein supplement industry is expanding rapidly and estimated to have a multi-billion market worth. Recent research has centred on understanding how the manufacturing processes of protein supplements may impact muscle recovery and remodeling. The hydrolysed forms of protein undergo a further heating extraction process during production which may contribute to amino acids (AA) appearing in circulation at a slightly quicker rate, or greater amplitude, than the intact form. Whilst the relative significance of the rate of aminoacidemia to muscle protein synthesis is debated, it has been suggested that protein hydrolysates, potentially through the more rapid delivery and higher proportion of di-, tri- and smaller oligo-peptides into circulation, are superior to intact non-hydrolysed proteins and free AAs in promoting skeletal muscle protein remodeling and recovery. However, despite these claims, there is currently insufficient evidence to support superior muscle anabolic properties compared with intact non-hydrolysed proteins and/or free AA controls. Further research is warranted with appropriate protein controls, particularly in populations consuming insufficient amounts of protein, to support and/or refute an important muscle anabolic role of protein hydrolysates. The primary purpose of this review is to provide the reader with a current perspective on the potential anabolic effects of protein hydrolysates in individuals wishing to optimise recovery from, and maximise adaptation to, exercise training.
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Affiliation(s)
- Paul T Morgan
- School of Sport, Exercise and Rehabilitation Sciences, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK.
| | - Leigh Breen
- School of Sport, Exercise and Rehabilitation Sciences, University of Birmingham, Edgbaston, Birmingham, B15 2TT, UK
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95
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Zhang W, Liu Y, Li Z, Xu S, Hettinga K, Zhou P. Retaining bioactive proteins and extending shelf life of skim milk by microfiltration combined with Ultraviolet-C treatment. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110945] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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96
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Dybdahl M, Selesko DB, Mikkelsen UR. Safety evaluation of whey derived beta-lactoglobulin, Lacprodan® BLG. Toxicol Rep 2021; 8:617-626. [PMID: 33816124 PMCID: PMC8010207 DOI: 10.1016/j.toxrep.2021.03.012] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/10/2021] [Accepted: 03/17/2021] [Indexed: 12/31/2022] Open
Abstract
The safety of Lacprodan® BLG, a whey-based protein, was evaluated with respect to genotoxicity and sub-chronic toxicity according to regulatory requirements. Lacprodan® BLG did not show any mutagenic potential in a bacterial reverse mutation assay or any clastogenic or aneugenic potential in an in vitro micronucleus assay performed in human lymphocytes. In a sub-chronic toxicity study, groups of 10 male and 10 female Wistar rats received the test item orally by gavage for 90 days at dose levels of 100, 300 and 1000 mg/kg bw/day. A control group, also including 10 male and 10 female rats, received sterile water, as vehicle. No treatment-related clinical observations or toxicological effects on body or organ weights, food consumption, ophthalmic effects, hematology, clinical chemistry, fertility, urinalysis, or pathology were identified. Therefore, the no-observed-adverse-effect level (NOAEL) for Lacprodan® BLG in the 90-day toxicity study was established as 1000 mg/kg bw/day, corresponding to the highest dose level administered.
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97
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Chen W, Liao A, Hou Y, Pan L, Yu G, Du J, Yang C, Li X, Huang J. Digestive characteristics and peptide release from wheat embryo proteins in vitro. Food Funct 2021; 12:2257-2269. [PMID: 33596303 DOI: 10.1039/d0fo03193c] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Due to the scarcity of the data on digestion and metabolism of wheat embryo proteins WEP, a simulated gastrointestinal digestion (SGID) scheme in vitro was utilized to explain the protein hydrolysis and biological activity of WEP during the digestion process. WEP had a certain degree of resistance to gastric digestion, especially the protein with a molecular weight of 50 kDa. In all the samples, no visually intact protein band emerged in sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) during the intestinal phase, which was consistent with a gradually increasing content of released free amino acids. Moreover, the resistant digestion peptides (the amino acid sequences were ISQFXX and GTVX) were identified at the end of the gastrointestinal digestion (GID) product by high performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS). Although the complete protein in the sample was degraded, the antioxidant activity was not negatively affected, rather it showed an increasing trend and maintained a higher level of activity. The amount of the β-sheet gradually increased as that of the α-helix declined, the random coil decreased, whereas no obvious change was noticed in β-turn content. The results provide a better understanding for optimal selection of peptide candidates for designing protein products in the food processing industry as well as for WEP digestion and metabolism in the human body.
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Affiliation(s)
- Wenjing Chen
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China. and The Key Laboratory of Henan Province for Wheat Bioprocessing and Nutritional Function, Science and Technology Department, Zhengzhou, 450001, China.
| | - Aimei Liao
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China. and The Key Laboratory of Henan Province for Wheat Bioprocessing and Nutritional Function, Science and Technology Department, Zhengzhou, 450001, China.
| | - Yinchen Hou
- National Engineering Laboratory for Wheat & Corn Further Processing, Henan University of Technology, Zhengzhou, 450001, China and School of Food and Bioengineering, Henan University of Animal Husbandry and Economy, Zhengzhou, 450001, China
| | - Long Pan
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China. and The Key Laboratory of Henan Province for Wheat Bioprocessing and Nutritional Function, Science and Technology Department, Zhengzhou, 450001, China.
| | - Guanghai Yu
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China. and The Key Laboratory of Henan Province for Wheat Bioprocessing and Nutritional Function, Science and Technology Department, Zhengzhou, 450001, China.
| | - Jun Du
- China Biotech Fermentation Industry Association, Beijing 100000, China
| | - Canrui Yang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China. and The Key Laboratory of Henan Province for Wheat Bioprocessing and Nutritional Function, Science and Technology Department, Zhengzhou, 450001, China.
| | - Xiaoxiao Li
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China. and The Key Laboratory of Henan Province for Wheat Bioprocessing and Nutritional Function, Science and Technology Department, Zhengzhou, 450001, China.
| | - Jihong Huang
- School of Biological Engineering, Henan University of Technology, Zhengzhou, 450001, China. and The Key Laboratory of Henan Province for Wheat Bioprocessing and Nutritional Function, Science and Technology Department, Zhengzhou, 450001, China.
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98
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Lee JS, Hyun IK, Seo HJ, Song D, Kim MY, Kang SS. Biotransformation of whey by Weissella cibaria suppresses 3T3-L1 adipocyte differentiation. J Dairy Sci 2021; 104:3876-3887. [PMID: 33612219 DOI: 10.3168/jds.2020-19677] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2020] [Accepted: 12/21/2020] [Indexed: 11/19/2022]
Abstract
Biotransformation, the structural modification of chemical compounds, has proved to be an indispensable tool in providing beneficial health effects. Although the health benefits of biotransformation using plant sources has been widely studied, the anti-adipogenic effect of biotransformed dairy products, such as whey, have not yet been demonstrated. Here, we investigated the anti-adipogenic effect of whey biotransformed by Weissella cibaria in 3T3-L1 adipocytes. Weissella cibaria-biotransformed whey considerably reduced the accumulation of lipid droplets and intracellular triglycerides in 3T3-L1 cells. In the presence of W. cibaria-biotransformed whey, the mRNA and protein expression of a key transcription factor, peroxisome proliferator-activated receptor γ (PPARγ), for adipogenesis was markedly suppressed in 3T3-L1 cells. Additionally, W. cibaria-biotransformed whey also decreased the mRNA and protein expressions of lipoprotein lipase and adipocyte fatty acid-binding protein, which are regulated by PPARγ. Moreover, W. cibaria-biotransformed whey inhibited the expression of adipokines, resistin, and leptin. Collectively, these results suggest that whey biotransformed by W. cibaria has the potential to exert anti-adipogenic effects by inhibiting intracellular signaling events of adipogenic-related transcription factors and target genes.
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Affiliation(s)
- Ji Soo Lee
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea
| | - In Kyung Hyun
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea
| | - Hye-Jin Seo
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea
| | - Dahyun Song
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea
| | - Min Young Kim
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea
| | - Seok-Seong Kang
- Department of Food Science and Biotechnology, College of Life Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Republic of Korea.
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99
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Norton V, Lignou S, Methven L. Influence of Age and Individual Differences on Mouthfeel Perception of Whey Protein-Fortified Products: A Review. Foods 2021; 10:433. [PMID: 33669435 PMCID: PMC7920461 DOI: 10.3390/foods10020433] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 02/07/2021] [Accepted: 02/09/2021] [Indexed: 12/22/2022] Open
Abstract
Protein needs are considered to increase with age, with protein consumption being associated with many positive outcomes. Protein-fortified products are often used to improve nutritional status and prevent age-related muscle mass loss in older adults. Accordingly, older adults are commonly provided with products fortified with whey protein; however, such products can cause mouthdrying, limiting consumption and product enjoyment. Currently, the extent to which age and individual differences (e.g., saliva, oral health, food oral processing) influence the perception of whey protein-derived mouthdrying is relatively unclear. Previous research in this area has mainly focused on investigating mouthdrying, without taking into account individual differences that could influence this perception within the target population. Therefore, the main focus of this review is to provide an overview of the relevant individual differences likely to influence mouthfeel perception (specifically mouthdrying) from whey protein-fortified products, thereby enabling the future design of such products to incorporate better the needs of older adults and improve their nutritional status. This review concludes that age and individual differences are likely to influence mouthdrying sensations from whey protein-fortified products. Future research should focus more on the target population and individual differences to maximise the benefits from whey protein fortification.
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Affiliation(s)
| | | | - Lisa Methven
- Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Whiteknights, Reading RG6 6DZ, UK; (V.N.); (S.L.)
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100
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Costa C, Azoia NG, Coelho L, Freixo R, Batista P, Pintado M. Proteins Derived from the Dairy Losses and By-Products as Raw Materials for Non-Food Applications. Foods 2021; 10:foods10010135. [PMID: 33435226 PMCID: PMC7826712 DOI: 10.3390/foods10010135] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 01/06/2023] Open
Abstract
The disposal of a high volume of waste-containing proteins is becoming increasingly challenging in a society that is aware of what is happening in the environment. The dairy industry generates several by-products that contain vast amounts of compounds, including proteins that are of industrial importance and for which new uses are being sought. This article provides a comprehensive review of the potential of the valorisation of proteins that can be recovered by chemical and/or physical processes from protein-containing milk by-products or milk surplus, particularly whey proteins or caseins. Whey proteins and casein characteristics, and applications in non-food industries, with special emphasis on the textile industry, packaging and biomedical, are reported in this review, in order to provide knowledge and raise awareness of the sustainability of these proteins to potentiate new opportunities in a circular economy context.
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Affiliation(s)
- Catarina Costa
- Centre of Nanotechnology and Smart Materials (CeNTI), Rua Fernando Mesquita, 2785, 4760-034 Vila Nova de Famalicão, Portugal; (C.C.); (N.G.A.); (L.C.)
| | - Nuno G. Azoia
- Centre of Nanotechnology and Smart Materials (CeNTI), Rua Fernando Mesquita, 2785, 4760-034 Vila Nova de Famalicão, Portugal; (C.C.); (N.G.A.); (L.C.)
| | - Lorena Coelho
- Centre of Nanotechnology and Smart Materials (CeNTI), Rua Fernando Mesquita, 2785, 4760-034 Vila Nova de Famalicão, Portugal; (C.C.); (N.G.A.); (L.C.)
| | - Ricardo Freixo
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (R.F.); (P.B.)
| | - Patrícia Batista
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (R.F.); (P.B.)
| | - Manuela Pintado
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (R.F.); (P.B.)
- Correspondence:
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