Antioxidant and cytoprotective effect of peptides produced by hydrolysis of whey protein concentrate with trypsin

BELÉN BALLATORE, MARÍA; DEL ROSARIO BETTIOL, MARINA; VANDEN BRABER, NOELIA L.; AYLEN AMINAHUEL, CARLA; ESTEFANÍA ROSSI, YANINA; PETROSELLI, GABRIELA; ERRA-BALSELLS, ROSA; RENÉ CAVAGLIERI, LILIA; ANGÉLICA MONTENEGRO, MARIANA

FOOD CHEMISTRY

ELSEVIER SCI LTD

Año: 2020

0308-8146

Whey protein is one of the most relevant co-products manufactured by the dairy industry and it is a powerful environmental pollutant. Therefore, the enzymatic hydrolysis of whey protein concentrate (WPC 35) to produce antioxidant peptides is an innovative approach which can provide added value to whey. The WPC 35 hydrolysis with trypsin was carried out for 4.31 h at 41.1 °C with an enzyme/substrate ratio of 0.017. Under such hydrolysis conditions, the peptides produced have the highest radical scavenging activity and cytoprotector effect. The WPC hydrolysate and a permeate 3 kDa were characterized by SDS-page, RP-HPLC and MALDI-TOF-MS. Furthermore, O2?and HO? scavenging activity and the cytoprotective effect against a stress agent in epithelial cells of the rat ileum (IEC-18) were determined. In this study, strong antioxidant and cytoprotective peptides were obtained from a low-cost dairy industry product, which could improve consumers? health when used as functional ingredients.