High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity

Foods

Michèle M. Iskandar²  Larry C. Lands³  Kebba Sabally²  Behnam Azadi²  Brian Meehan³  Nadir Mawji³  Cameron D. Skinner¹  Stan Kubow² 

[1] Department of Chemistry and Biochemistry, Concordia University, 7141 Sherbrooke Street W., Montreal, QC H4B 1R6 Canada; E-Mail:;School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada; E-Mails:;Montreal Children’s Hospital – McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada; E-Mails:

关键词: pressurized whey;    digestibility;    antioxidant;    anti-inflammatory;   

DOI  :  10.3390/foods4020184

来源: mdpi

【 摘 要 】

Whey proteins have well-established antioxidant and anti-inflammatory bioactivities. High hydrostatic pressure processing of whey protein isolates increases their in vitro digestibility resulting in enhanced antioxidant and anti-inflammatory effects. This study compared the effects of different digestion protocols on the digestibility of pressurized (pWPI) and native (nWPI) whey protein isolates and the antioxidant and anti-inflammatory properties of the hydrolysates. The pepsin-pancreatin digestion protocol was modified to better simulate human digestion by adjusting temperature and pH conditions, incubation times, enzymes utilized, enzyme-to-substrate ratio and ultrafiltration membrane molecular weight cut-off. pWPI showed a significantly greater proteolysis rate and rate of peptide appearance regardless of digestion protocol. Both digestion methods generated a greater relative abundance of eluting peptides and the appearance of new peptide peaks in association with pWPI digestion in comparison to nWPI hydrolysates. Hydrolysates of pWPI from both digestion conditions showed enhanced ferric-reducing antioxidant power relative to nWPI hydrolysates. Likewise, pWPI hydrolysates from both digestion protocols showed similar enhanced antioxidant and anti-inflammatory effects in a respiratory epithelial cell line as compared to nWPI hydrolysates. These findings indicate that regardless of considerable variations of in vitro digestion protocols, pressurization of WPI leads to more efficient digestion that improves its antioxidant and anti-inflammatory properties.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.