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Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion.
J Dairy Sci 2019; 102(1):54-67JD

Abstract

Oxidative stress caused by free radicals has been implicated in several human disorders. Dietary antioxidants can help the body to counteract those reactive species and reduce oxidative stress. Antioxidant activity is one of the multiple health-promoting attributes assigned to bovine whey products. The present study investigated whether this activity was retained during upper gut transit using a static simulated in vitro gastrointestinal digestion (SGID) model. The capacity to scavenge free radicals and reduce ferric ion of whey protein isolate (WPI), individual whey proteins, and hydrolysates pre- and post-SGID were measured and compared using various antioxidant assays. In addition, the free AA released from individual protein fractions in physiological gut conditions were characterized. Our results indicated that the antioxidant activity of WPI after exposure to the harsh conditions of the upper gut significantly increased compared with intact WPI. From an antioxidant bioactivity viewpoint, this exposure negates the need for prior hydrolysis of WPI. The whey protein α-lactalbumin showed the highest antioxidant properties post-SGID (oxygen radical absorbance capacity = 1,825.94 ± 50.21 μmol of Trolox equivalents/g of powder) of the 4 major whey proteins tested with the release of the highest amount of the antioxidant AA tryptophan, 6.955 μmol of tryptophan/g of protein. Therefore, α-lactalbumin should be the preferred whey protein in food formulations to boost antioxidant defenses.

Authors+Show Affiliations

Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland, P61 C996; School of Chemistry & Chemical Biology, University College Dublin, Belfield, Dublin 4, Ireland, D04 V1W8.Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland, P61 C996.Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland, P61 C996.Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland, P61 C996.School of Chemistry & Chemical Biology, University College Dublin, Belfield, Dublin 4, Ireland, D04 V1W8.Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland, P61 C996. Electronic address: linda.giblin@teagasc.ie.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30527978

Citation

Corrochano, Alberto R., et al. "Comparison of Antioxidant Activities of Bovine Whey Proteins Before and After Simulated Gastrointestinal Digestion." Journal of Dairy Science, vol. 102, no. 1, 2019, pp. 54-67.
Corrochano AR, Sariçay Y, Arranz E, et al. Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion. J Dairy Sci. 2019;102(1):54-67.
Corrochano, A. R., Sariçay, Y., Arranz, E., Kelly, P. M., Buckin, V., & Giblin, L. (2019). Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion. Journal of Dairy Science, 102(1), pp. 54-67. doi:10.3168/jds.2018-14581.
Corrochano AR, et al. Comparison of Antioxidant Activities of Bovine Whey Proteins Before and After Simulated Gastrointestinal Digestion. J Dairy Sci. 2019;102(1):54-67. PubMed PMID: 30527978.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion. AU - Corrochano,Alberto R, AU - Sariçay,Yunus, AU - Arranz,Elena, AU - Kelly,Phil M, AU - Buckin,Vitaly, AU - Giblin,Linda, Y1 - 2018/10/24/ PY - 2018/02/12/received PY - 2018/09/11/accepted PY - 2018/12/12/pubmed PY - 2019/2/28/medline PY - 2018/12/12/entrez KW - antioxidant activity KW - simulated gastrointestinal digestion KW - whey protein hydrolysis KW - α-lactalbumin SP - 54 EP - 67 JF - Journal of dairy science JO - J. Dairy Sci. VL - 102 IS - 1 N2 - Oxidative stress caused by free radicals has been implicated in several human disorders. Dietary antioxidants can help the body to counteract those reactive species and reduce oxidative stress. Antioxidant activity is one of the multiple health-promoting attributes assigned to bovine whey products. The present study investigated whether this activity was retained during upper gut transit using a static simulated in vitro gastrointestinal digestion (SGID) model. The capacity to scavenge free radicals and reduce ferric ion of whey protein isolate (WPI), individual whey proteins, and hydrolysates pre- and post-SGID were measured and compared using various antioxidant assays. In addition, the free AA released from individual protein fractions in physiological gut conditions were characterized. Our results indicated that the antioxidant activity of WPI after exposure to the harsh conditions of the upper gut significantly increased compared with intact WPI. From an antioxidant bioactivity viewpoint, this exposure negates the need for prior hydrolysis of WPI. The whey protein α-lactalbumin showed the highest antioxidant properties post-SGID (oxygen radical absorbance capacity = 1,825.94 ± 50.21 μmol of Trolox equivalents/g of powder) of the 4 major whey proteins tested with the release of the highest amount of the antioxidant AA tryptophan, 6.955 μmol of tryptophan/g of protein. Therefore, α-lactalbumin should be the preferred whey protein in food formulations to boost antioxidant defenses. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/30527978/Comparison_of_antioxidant_activities_of_bovine_whey_proteins_before_and_after_simulated_gastrointestinal_digestion L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(18)30995-0 DB - PRIME DP - Unbound Medicine ER -