期刊
FOODS
卷 9, 期 5, 页码 -出版社
MDPI
DOI: 10.3390/foods9050582
关键词
whey protein hydrolysate; hydrolysis condition; food antioxidant; ORAC; cellular ROS; HepG2; peptides
资金
- Enterprise Ireland, under Dairy Processing Technology Centre [TC 2014 0016]
- Department of Agriculture, Food, and the Marine (FIRM project) [14/F/873]
- Irish Research Council 2018 Ulysses Programme project 'Food-grade protein hydrolysates from diverse origins targeting conditions of the metabolic syndrome (MetS): Assessment of their relevance for human health'
- University of Lille
- Campus France PHC Ulysses 2018 'Criblage des activites biologiques en relation avec le syndrome metabolique d'hydrolysats de proteines de diverses origines'
- University of Limerick
- Hauts-de-France region through the ALIBIOTECH research program
- French National Research Agency (ANR) [ANR-11-EQPX-0037]
Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The resultant whey protein hydrolysates (WPHs) were assessed for the impact of hydrolysis conditions on the physicochemical and the in vitro antioxidant and intracellular reactive oxygen species (ROS) generation in oxidatively stressed HepG2 cells. Enzyme and hydrolysis condition dependent differences in the physicochemical properties of the hydrolysates were observed, however, the extent of hydrolysis was similar under ST and FF conditions. Significantly higher (p < 0.05) in vitro and cellular antioxidant activities were observed for the DBT compared to the FPW-WPHs. The WPHs generated under ST conditions displayed significantly higher (p < 0.05) oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) values compared to the FF-WPHs. The impact of hydrolysis conditions was more pronounced in the in vitro compared to the cellular antioxidant assay. WPH peptide profiles (LC-MS/MS) were also enzyme and hydrolysis conditions dependent as illustrated in the case of beta-lactoglobulin. Therefore, variation in the profiles of the peptides released may explain the observed differences in the antioxidant activity. Targeted generation of antioxidant hydrolysates needs to consider the hydrolysis conditions and the antioxidant assessment method employed.
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