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Invited review: Physiological properties of bioactive peptides obtained from whey proteins
Abstract
Processing of whey proteins yields several bioactive peptides that can trigger physiological effects in the human body: on the nervous system via their opiate and ileum-contracting activities; on the cardiovascular system via their antithrombotic and antihypertensive activities; on the immune system via their antimicrobial and antiviral activities; and on the nutrition system via their digestibility and hypocholesterolemic effects. The specific physiological effects, as well the mechanisms by which they are achieved and the stabilities of the peptides obtained from various whey fractions during their gastrointestinal route, are specifically discussed in this review.
... It was shown by McGregor et al. [114] that the consumption of milk protein reduces the incidence of metabolic risk factors, such as hypertension, dyslipidemia and hyperglycemia. Gastric, pancreatic and microbial proteases can hydrolyze whey proteins to produce peptides that have physiological functions [115]. These bioactive peptides are efficient in preventing parasitic, bacterial and viral infections as well as autoimmune inflammatory processes in the body [111]. ...
The Noble Method® has been successfully introduced in the last few years in Italy and in some foreign countries. This novel livestock management provides, among other rules, a high forage/concentrate ratio, no use of silage and supplements, no GMOs and the availability of outdoor paddocks. One of the goals is to achieve high-quality milk in terms of nutritional properties. Other benefits have been reported; amongst them, the forage/concentrate ratio of the diet was shown to reduce the amount of methane produced by animals, also, the system provides economic benefits, mainly for small breeders, in terms of the sustainability and market placement of milk. Thus, the method represents a sustainable approach to improve the production and the supply chain, from the land to the final product. In this review, the most recent studies on Noble Method® are depicted, showing that, besides the nutritional proprieties of dairy products, the method is able to improve animal welfare, human health and environmental sustainability, thus falling within a “One Health” approach.
Whey is a liquid that remains after casein has been coagulated by enzymes and/or acids and comes from the manufacturing of cheese or casein. Whey can be acidic or sweet depending on how casein coagulates. Whey typically has a 93% water content, a 6-7% solid content and lactose makes up the majority of the dry matter in whey (70%). There are moderate to low concentrations of whey proteins, minerals, milk fat, and minor substances including water soluble vitamins. The biologically most valuable components of whey have generally been identified as its nitrogen components, which also account for its high potential to be regarded as a functional food. Whey proteins are made up of thermostable fractions of proteose-peptones as well as intact globular fractions like α-lactalbumin, β-lactoglobulin, bovine serum albumin, and immunoglobulins. Other glycosylated proteins, including as lactoferrin, lactolin, transferrin, and others, are also present in lower amounts. All of the essential and non-essential amino acids are present in whey proteins, which are distinguished by their good amino-acid composition. Cys: Met ratio, which affects the bioavailability of sulfuric amino acids, is substantially higher in whey proteins than in other proteins of animal or plant origin. Anticancerogenic, antibacterial, and antioxidative characteristics, immunomodula-tory, antidiabetic effects, satiety regulation and weight management; bone health protection; and dermoprotective activity are some of the most investigated positive effects. Whey proteins are distinguished by great functional qualities as solubility,
Whey being the green watery liquid produced through casein coagulation using rennet. Whey constitutes of milk solids (45–40%), milk sugar, i.e., lactose (70%), minerals (70–90%), proteins (20%) and vitamins (B and C) are available in milk. Whey is the major waste from dairy industry accounting for higher organic value of about 1,00,000 mg O2/L Chemical Oxygen Demand. So, food industries are keen to valorise this nutritional potential of whey. Whey with abundant nutrient and bioactive compounds can be used for formulation of nutraceutical and functional foods using various physical, chemical and biological approaches. In past few years, advanced biotechnological techniques have suggested new alternatives for processing of whey and its conversion into valuable products. Microbial fermentation refers as a green approach for bioconversion and valorisation for valuable outcome. Selective microbes can be used for converting this whey into organic acids, aroma compounds, bacteriocins, biopolymers, prebiotics, single cell proteins, enzymes and bio-alcohol etc. The selection of suitable microbial culture, process and ingredient optimisation is quite important in controlling the yield, quality and purity of finished product. So, there is huge scope of research in reinforce different microbes for whey valorisation for developing new sustainable products with some unique characteristics. This bioconversion of whey to value added products is most efficient in terms of product development and reduction in pollution level. This book chapter emphasises on microbial fermentation of whey as starting material for manufacturing of ingredients, beverage and eatables.
Whey is a liquid that remains after casein has been coagulated by enzymes and/or acids and comes from the manufacturing of cheese or casein. Whey can be acidic or sweet depending on how casein coagulates. Whey typically has a 93% water content, a 6–7% solid content and lactose makes up the majority of the dry matter in whey (70%). There are moderate to low concentrations of whey proteins, minerals, milk fat, and minor substances including water soluble vitamins. The biologically most valuable components of whey have generally been identified as its nitrogen components, which also account for its high potential to be regarded as a functional food. Whey proteins are made up of thermostable fractions of proteose-peptones as well as intact globular fractions like α-lactalbumin, β-lactoglobulin, bovine serum albumin, and immunoglobulins. Other glycosylated proteins, including as lactoferrin, lactolin, transferrin, and others, are also present in lower amounts. All of the essential and non-essential amino acids are present in whey proteins, which are distinguished by their good amino-acid composition. Cys: Met ratio, which affects the bioavailability of sulfuric amino acids, is substantially higher in whey proteins than in other proteins of animal or plant origin. Anticancerogenic, antibacterial, and antioxidative characteristics, immunomodulatory, antidiabetic effects, satiety regulation and weight management; bone health protection; and dermoprotective activity are some of the most investigated positive effects. Whey proteins are distinguished by great functional qualities as solubility, foaming, emulsifying, and water binding ability in addition to their extremely high nutritional content.
There was scientific evidence in the late twentieth century that whey had biological, nutritional and technological value. In the past, whey was considered as a waste byproduct. Nowadays, there is growing recognition that it is a valuable raw material that can be exploited in various industries. Protein components and elements related to biological functions are present in large quantities in whey, making them the most nutritionally significant part. They consist of heat-sensitive fractions like β -lactoglobulin (β-LG), α-lactalbumin (α-LA), blood serum albumin, and immunoglobulin, as well as heat-stable proteose-peptone. Other whey components, such as lactoferrin and various enzymes like lysozyme, oxidoreductases, phosphatases, lactoperoxidase, lipolytic enzymes, and proteinases, also exist. These components play a crucial role in the human immune response system. At present, extensive research is being conducted on peptides derived from whey proteins. Bioactive peptides can be easily generated through enzymatic hydrolysis, fermentation, and gastrointestinal digestion. These bioactive peptides serve as signaling molecules and have diverse physiological impacts on the immune, digestive, cardiovascular, and nervous systems once released. Dairy-derived bioactive peptides are linked to a broad spectrum of biological actions, such as immunomodulation, antimicrobial activity, antihypertensive effects, antioxidant properties, opioid characteristics, and anti-obesity functions. The development of probiotic whey beverages has been receiving attention recently because of their beneficial effects. Whey is an excellent medium for growing probiotic bacteria of the Lactobacillus, Bifidobacterium, Propionibacterium genera and other good bacteria. These microorganisms impart unique flavor profiles and textures to dairy products making it functional food. Whey flavor is affected by many factors like the quality of the milk used, the type of cheese made, how whey is handled after curd draining and other factors. As a result, we have different chemical compositions of whey. During cheese making, lactic acid bacteria, which are added to milk, are responsible for producing aroma volatile compounds such as aldehydes, ketones, lactones, sulfur compounds and other compounds in whey. The aroma of liquid whey may be influenced by a variety of volatile acids with short chains and contribute to the overall flavor of whey. This chapter summarizes the literature on the characteristics, bioactive properties, and factors influencing the viability and flavor of sweet and acid whey. Our focus will be on whey’s potential as a source of bioactive peptides, probiotics, organic acids, aromatic compounds and enzymes.
In recent years, the pursuit of sustainable practices and the efficient utilization of resources has become paramount in various industries, including the food and beverage sector. One such challenge faced by the dairy industry is the management of whey, a byproduct generated during cheese and yogurt production. Historically, whey has been perceived as a discarded waste product, leading to environmental concerns due to its high organic load and disposal challenges. However, with the increasing emphasis on sustainability, researchers and industry leaders have recognized the potential of developing innovative approaches to valorize whey, transforming it into valuable products while minimizing waste and environmental impact. Essentially turning it from "gutter-to-gold. This review provides an overview of the technologies used for whey valorization, with a focus on new approaches, innovative products, and emerging perspectives. It aims to stimulate research and innovation in this critical field, fostering the development of a more sustainable and circular dairy industry.
In recent years, the pursuit of sustainable practices and the efficient utilization of resources has become paramount in various industries, including the food and beverage sector. One such challenge faced by the dairy industry is the management of whey, a byproduct generated during cheese and yogurt production. Historically, whey has been perceived as a discarded waste product, leading to environmental concerns due to its high organic load and disposal challenges. However, with the increasing emphasis on sustainability, researchers and industry leaders have recognized the potential of developing innovative approaches to valorize whey, transforming it into valuable products while minimizing waste and environmental impact. Essentially turning it from "gutter-to-gold. This review provides an overview of the technologies used for whey valorization, with a focus on new approaches, innovative products, and emerging perspectives. It aims to stimulate research and innovation in this critical field, fostering the development of a more sustainable and circular dairy industry.
El objetivo consistió en determinar el grado de incidencia que tiene el consumo de huevo en la masa muscular en la población masculina del gimnasio en Lima Metropolitana. La metodología fue cuantitativa y el desarrollo fue comparando a través de muestras aleatorias usando variables tipo: edad, índice de masa corporal, tiempo de entrenamiento, cantidad de huevos de consumo al día, forma de consumo, medida de masa muscular, presión arterial, grado de diabetes. La base de datos registró una población masculina de 13,909 clientes y 504 entrenadores. Se calculó el tamaño de la muestra a través del método de poblaciones finitas, llegando a ser entrevistados 30 para clientes y 29 instructores. Entre los resultados, que la población de entrenadores aumenta 23% la masa muscular por el consumo de huevo, sin embargo, no se descarta que estos consuman productos que le ayuden a sintetizar con mayor velocidad las proteínas, como son los anabólicos.
The cytokine and cell attachment protein osteopontin (OPN) is not necessary for the development and survival of mice in a clean animal facility. The primary role of OPN appears to be that of facilitating recovery of the organism after injury or infection, which generally causes an increase in its expression. It also is essential for some forms of bone remodeling. OPN stimulates cellular signaling pathways via various receptors found on most cell types and can encourage cell migration. OPN modulates immune and inflammatory responses and possibly negatively regulates Ras signaling pathways. Its apparent ability to enhance cell survival by inhibiting apoptosis may explain why the metastatic proficiency of tumor cells increases with increased OPN expression. J. Cell. Biochem. Suppls. 30/31:92–102, 1998. © 1998 Wiley‐Liss, Inc.
The cytokine and cell attachment protein osteopontin (OPN) is not necessary for the development and survival of mice in a clean animal facility. The primary role of OPN appears to be that of facilitating recovery of the organism after injury or infection, which generally causes an increase in its expression. It also is essential for some forms of bone remodeling. OPN stimulates cellular signaling pathways via various receptors found on most cell types and can encourage cell migration. OPN modulates immune and inflammatory responses and possibly negatively regulates Ras signaling pathways. Its apparent ability to enhance cell survival by inhibiting apoptosis may explain why the metastatic proficiency of tumor cells increases with increased OPN expression. J. Cell. Biochem. Suppls. 30/31:92-102, 1998. © 1998 Wiley-Liss, Inc.
