Antioxidant Potential of the Sweet Whey-Based Beverage Colada after the Digestive Process and Relationships with the Lipid and Protein Fractions

Abstract

Whey-based beverages could be an effective way of reusing a by-product of th cheese industry, mitigating environmental hazards and, at the same time, profiting a useful food with high nutritional and antioxidant properties. In this study, a traditional Ecuadorian beverage (Colada) was prepared combining sweet whey, Maracuyá and barley. Antioxidant properties before and after an in vitro digestion using the INFOGEST method were determined, and relationships with intestinal transformations of the lipid and protein fractions were analyzed. The digestive process had a positive effect on antioxidant properties based on increased values of ABTS and FRAP located in the bioaccessible fraction (BF), together with strong increments of total polyphenols. Moreover, pretreatment of Caco-2 cells with the BF of Colada significantly reduced ROS generation (p < 0.001) measured by the dichlorofluorescein assay. Substantial changes of the fatty acid profile occurred during digestion, such as a fall of saturated fatty acids and a rise of polyunsaturated. The protein profile, examined by SDS-PAGE and exclusion molecular chromatography in the BF, showed that the major part of the proteins were digested in the intestinal phase. Analysis of NanoLC-MS/MS revealed 18 antioxidant peptides originated from whey proteins, but also 16 peptides from barley with potential antioxidant properties. In conclusion, combining sweet whey with Maracuyá and barley constitutes an excellent nutritional beverage with a strong antioxidant potential.

Antioxidant Activity of Sweet Whey Derived from Bovine, Ovine and Caprine Milk Obtained from Various Small-Scale Cheese Plants in Greece before and after In Vitro Simulated Gastrointestinal Digestion

“…In line with our results, there are other studies that report a significantly increased antioxidant activity of WPI after digestion, regardless of the assay used [37,54]. In addition, Garcia-Casas et al [55] demonstrated that the bioaccessible fraction (corresponding to the SW-D samples of our study) of a SW-based beverage digestate exhibited an augmented antioxidant activity based on ABTS and FRAP. Since antioxidant compounds can use different mechanisms of action and each of the methods used evaluates their effect in a unique way, their evaluation of said compounds is complementary to each other.…”

Potential Hypoglycemic and Antilipidemic Activity of Polyphenols from Passiflora ligularis (Granadilla)

“…Folin-Ciocâlteu methods are commonly used for the quantitation of total polyphenol content, and previous optimization studies had higher confidence in this technique [16,17]. Polar components extracted in alcohol solvents amino acid content in whey-based polyphenol extracts showed no interference with total polyphenol values tested by the Folin-Ciocâlteu method [18]. Previous UHPLC-MS studies done by this research team using in vitro and in vivo assays reported that the most abundant polyphenol compounds, of a total of 16 chromatographically identified compounds in passion fruit, were phenolic acids, xanthines, catechins, anthocyanins, (+)-catechin, (−)epicatechin, ferulic acid, cyanidin 3-rutinoside, and quercetin 3-glucoside.…”

Effects of High-Dose Whey Protein Concentrate Intake on Hepatorenal and Intestinal Tissues

“…Mann et al revealed that flavoured milk drinks fortified with 1% or 2% whey protein hydrolysate showed antioxidant activity (13). Contrary to this Garcia-Casas et al reported that adding whey protein to a beverage rich in polyphenols with antioxidant properties does not create additional antioxidant activity (14). The optimal dosage of whey proteins that should be taken depends on the objectives of individuals, the amount of physical activity, and the composition of the body.…”