Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase

Detalhes bibliográficos
Autor(a) principal: da Cruz, Clariana Zanutto Paulino [UNESP]
Data de Publicação: 2020
Outros Autores: de Mendonça, Ricardo José, Guimaraes, Luís Henrique Souza, dos Santos Ramos, Matheus Aparecido [UNESP], Garrido, Saulo Santesso [UNESP], de Paula, Ariela Veloso [UNESP], Monti, Rubens [UNESP], Massolini, Gabriella
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.1007/s11947-020-02552-4
http://hdl.handle.net/11449/208121
Resumo: The hydrolysis of bovine cheese whey (BCW) proteins was performed by the Alcalase immobilized on the support glyoxyl-corn-cob-powder (AGCCP). The whey protein hydrolysates (WPH) obtained with AGCPP were fractionated by RP-HPLC according to the hydrophilicity of the peptides (F1, hydrophilic; F2, intermediate hydrophilicity; and F3, hydrophobic). The fractions were analyzed by MALDI-TOF, and molecular weight peptides (< 1500 m/z) were identified. Total WPH obtained by AGCCP presented high capacity reduction of the ABTS radical (57.82%) and high chelating activity of iron II (76.2%). The obtained peptides showed high antimicrobial activity (87.75–100%) against the species Escherichia coli (ATCC 43895) and Listeria monocytogenes (ATCC 7644). Only F2 was effective against the Candida albicans strain ATCC 18804 tested (MIC = 10 mg/mL). The results of this study show that the hydrolysis of BCW proteins using the AGCCP derivative represents a very interesting and viable way for obtention of bioactive peptides from cheese whey.
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spelling Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized AlcalaseAlcalaseBioactive peptidesEnzyme immobilizationWhey proteinsThe hydrolysis of bovine cheese whey (BCW) proteins was performed by the Alcalase immobilized on the support glyoxyl-corn-cob-powder (AGCCP). The whey protein hydrolysates (WPH) obtained with AGCPP were fractionated by RP-HPLC according to the hydrophilicity of the peptides (F1, hydrophilic; F2, intermediate hydrophilicity; and F3, hydrophobic). The fractions were analyzed by MALDI-TOF, and molecular weight peptides (< 1500 m/z) were identified. Total WPH obtained by AGCCP presented high capacity reduction of the ABTS radical (57.82%) and high chelating activity of iron II (76.2%). The obtained peptides showed high antimicrobial activity (87.75–100%) against the species Escherichia coli (ATCC 43895) and Listeria monocytogenes (ATCC 7644). Only F2 was effective against the Candida albicans strain ATCC 18804 tested (MIC = 10 mg/mL). The results of this study show that the hydrolysis of BCW proteins using the AGCCP derivative represents a very interesting and viable way for obtention of bioactive peptides from cheese whey.Chemistry Institute São Paulo State University (UNESP)Biochemistry Section Federal University of Triângulo Mineiro (UFTM)Faculty of Philosophy Sciences and Letters Ribeirão Preto São Paulo University (USP)Faculty of Pharmaceutical Sciences São Paulo State University (UNESP)Dipartimento di Scienze del Farmaco Università degli studi di PaviaChemistry Institute São Paulo State University (UNESP)Faculty of Pharmaceutical Sciences São Paulo State University (UNESP)Universidade Estadual Paulista (Unesp)Federal University of Triângulo Mineiro (UFTM)Universidade de São Paulo (USP)Università degli studi di Paviada Cruz, Clariana Zanutto Paulino [UNESP]de Mendonça, Ricardo JoséGuimaraes, Luís Henrique Souzados Santos Ramos, Matheus Aparecido [UNESP]Garrido, Saulo Santesso [UNESP]de Paula, Ariela Veloso [UNESP]Monti, Rubens [UNESP]Massolini, Gabriella2021-06-25T11:06:43Z2021-06-25T11:06:43Z2020-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article2120-2130http://dx.doi.org/10.1007/s11947-020-02552-4Food and Bioprocess Technology, v. 13, n. 12, p. 2120-2130, 2020.1935-51491935-5130http://hdl.handle.net/11449/20812110.1007/s11947-020-02552-42-s2.0-85095719590Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFood and Bioprocess Technologyinfo:eu-repo/semantics/openAccess2024-06-21T12:46:49Zoai:repositorio.unesp.br:11449/208121Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T17:05:08.404362Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase
title Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase
spellingShingle Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase
da Cruz, Clariana Zanutto Paulino [UNESP]
Alcalase
Bioactive peptides
Enzyme immobilization
Whey proteins
title_short Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase
title_full Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase
title_fullStr Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase
title_full_unstemmed Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase
title_sort Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase
author da Cruz, Clariana Zanutto Paulino [UNESP]
author_facet da Cruz, Clariana Zanutto Paulino [UNESP]
de Mendonça, Ricardo José
Guimaraes, Luís Henrique Souza
dos Santos Ramos, Matheus Aparecido [UNESP]
Garrido, Saulo Santesso [UNESP]
de Paula, Ariela Veloso [UNESP]
Monti, Rubens [UNESP]
Massolini, Gabriella
author_role author
author2 de Mendonça, Ricardo José
Guimaraes, Luís Henrique Souza
dos Santos Ramos, Matheus Aparecido [UNESP]
Garrido, Saulo Santesso [UNESP]
de Paula, Ariela Veloso [UNESP]
Monti, Rubens [UNESP]
Massolini, Gabriella
author2_role author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Federal University of Triângulo Mineiro (UFTM)
Universidade de São Paulo (USP)
Università degli studi di Pavia
dc.contributor.author.fl_str_mv da Cruz, Clariana Zanutto Paulino [UNESP]
de Mendonça, Ricardo José
Guimaraes, Luís Henrique Souza
dos Santos Ramos, Matheus Aparecido [UNESP]
Garrido, Saulo Santesso [UNESP]
de Paula, Ariela Veloso [UNESP]
Monti, Rubens [UNESP]
Massolini, Gabriella
dc.subject.por.fl_str_mv Alcalase
Bioactive peptides
Enzyme immobilization
Whey proteins
topic Alcalase
Bioactive peptides
Enzyme immobilization
Whey proteins
description The hydrolysis of bovine cheese whey (BCW) proteins was performed by the Alcalase immobilized on the support glyoxyl-corn-cob-powder (AGCCP). The whey protein hydrolysates (WPH) obtained with AGCPP were fractionated by RP-HPLC according to the hydrophilicity of the peptides (F1, hydrophilic; F2, intermediate hydrophilicity; and F3, hydrophobic). The fractions were analyzed by MALDI-TOF, and molecular weight peptides (< 1500 m/z) were identified. Total WPH obtained by AGCCP presented high capacity reduction of the ABTS radical (57.82%) and high chelating activity of iron II (76.2%). The obtained peptides showed high antimicrobial activity (87.75–100%) against the species Escherichia coli (ATCC 43895) and Listeria monocytogenes (ATCC 7644). Only F2 was effective against the Candida albicans strain ATCC 18804 tested (MIC = 10 mg/mL). The results of this study show that the hydrolysis of BCW proteins using the AGCCP derivative represents a very interesting and viable way for obtention of bioactive peptides from cheese whey.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-01
2021-06-25T11:06:43Z
2021-06-25T11:06:43Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1007/s11947-020-02552-4
Food and Bioprocess Technology, v. 13, n. 12, p. 2120-2130, 2020.
1935-5149
1935-5130
http://hdl.handle.net/11449/208121
10.1007/s11947-020-02552-4
2-s2.0-85095719590
url http://dx.doi.org/10.1007/s11947-020-02552-4
http://hdl.handle.net/11449/208121
identifier_str_mv Food and Bioprocess Technology, v. 13, n. 12, p. 2120-2130, 2020.
1935-5149
1935-5130
10.1007/s11947-020-02552-4
2-s2.0-85095719590
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Food and Bioprocess Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 2120-2130
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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