Characterization and biological activity of ultrafiltrate goat whey protein concentrate over the in vitro digestion

被引：0

作者：

Borba, Karla Kaligia Silva ^{[1
]}

Gadelha, Carlos ^{[2
]}

Gutierrez-Alzate, Katherine ^{[3
,4
]}

Pinto, Luciano da Silva ^{[2
]}

Madruga, Marta Sueli ^{[1
]}

Pacheco, Maria Teresa Bertoldo ^{[5
]}

Duarte, Renata Maria Teixeira ^{[6
]}

Queiroga, Rita de Cassia Ramos do Egypto ^{[1
]}

da Costa, Marion Pereira ^{[3
,4
]}

Magnani, Marciane ^{[1
]}

Gadelha, Tatiane Santi ^{[2
]}

机构：

[1] Univ Fed Paraiba, Dept Food Engn, Postgrad Program Food Sci & Technol PPGCTA, BR-58051900 Joao Pessoa, PB, Brazil

[2] Fed Univ Paraiba UFPB, Ctr Exact Sci & Nat, Dept Mol Biol, BR-58051900 Joao Pessoa, PB, Brazil

[3] Fed Univ Bahia UFBA, Vet Med & Zootech, Ondina St, BR-40170110 Salvador, BA, Brazil

[4] Fed Univ Bahia UFBA, Fac Pharm, Barao de Jeremoabo St, BR-40170115 Salvador, BA, Brazil

[5] Inst Food Technol ITAL, Ctr Sci & Food Qual, BR-13070178 Campinas, SP, Brazil

[6] State Univ Campinas CPQBA, Multidisciplinary Ctr Chem Biol & Agr Res, UNICAMP, BR-13083876 Campinas, SP, Brazil

来源：

FOOD BIOSCIENCE | 2025年 / 65卷

关键词：

Goat whey; Bioactive peptides; Whey hydrolysates; Antioxidant; Antibacterial activity; Escherichia coli; Listeria innocua; PRODUCTS;

D O I：

10.1016/j.fbio.2025.106087

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This study aimed to characterize the peptide profile of a goat whey protein concentrate subjected to in vitro gastrointestinal digestion using pepsin and pancreatin enzymes and evaluate the resulting hydrolysates' antioxidant and antimicrobial properties. The whey protein concentrate was obtained through ultrafiltration and analyzed across three stages: undigested (ND), gastric digested (GD), and gastrointestinal digested (GID). Molecular size and protein composition were assessed using SDS-PAGE/Tricine electrophoresis. Hydrophobicity was evaluated via column chromatography, and free amino acid profiles were determined. Antioxidant activity was measured using DPPH-+ and ABTS(-+) assays. In contrast, antimicrobial activity was assessed by determining the minimum inhibitory concentration (MIC) and minimum bactericidal/fungicidal concentration against foodborne pathogens, spoilage bacteria and yeast. The results revealed that alpha-lactoalbumin was degraded in the GD phase, whereas beta-lactoglobulin showed significant degradation after pancreatin action in the GID phase. High molecular weight (>52 kDa) whey proteins formed diffuse bands after enzymatic action. Chromatographic analysis showed peptide release in the GID phase and a reduction of peaks in goat whey (3.42 ND to 0.34 GID). The GID phase exhibited a significant increase (p < 0.05) in the release of essential (56%-80.9%) and branched chain (6%-15%) amino acids. GID peptides showed the highest antioxidant activities with 64.68% (ABTS(-+)) and 47.95% (DPPH-+) inhibition and the strongest activity against Escherichia coli and Listeria innocua. These findings underscore the bioactive potential of goat whey protein hydrolysates following simulated gastrointestinal digestion, highlighting their promise as functional ingredients with antioxidant and antimicrobial properties.

引用

页数：9

共 40 条

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