Biologically Active Properties of Hydrolysed and Fermented Milk Proteins

Abstract

A comparative analysis of protein and peptide profile, biological activities of hydrolysed bovine colostrum and whey was performed. It was found that the depth of proteolysis, qualitative and quantitative composition of protein component of samples determined the level of their antiradical, antimutagenic, antimicrobial and antigenic properties. SDS electrophoresis of experimental samples revealed more extensive protein hydrolysis in the course of alcalase treatment than during enzymatic reaction with neutrase. Using fluorimetric method the influence of hydrolysis with endopeptidases and fermentation with Lactobacillus acidophilus on antioxidant properties of milk proteins was established. 1.7–5.5 times increase in antiradical activity of derived samples in comparison with native proteins was recorded. Reduction in mutation rate induced by whey hydrolysate in tested strain Salmonella typhimurium TA 98 ranged from 15.7 % to 49.2 %, whereas antimutagenic effect on strain TA 100 varied from 18.8 % to 52.1 %, exceeding the similar values shown by colostrum hydrolysates. Samples of colostrum and whey hydrolysed with alcalase are enriched with specific short-chain peptides which determine their relatively high antimutagenic and antiradical properties. Immunoprecipitation reaction demonstrated effective splitting of β lactoglobulin by alcalase, resulting in production of hypoallergenic hydrolysates. It was found by impedimetric technique that neutrase-cleaved colostrum accounted for maximum inhibition of Escherichia coli АТСС 8739 (82 %) and Staphylococcus aureus АТСС 6538 (19 %). Samples of enzymatic hydrolysates of colostrum and whey proteins with confirmed antimicrobial, antimutagenic and antioxidant action were obtained. The use of hydrolysed and fermented colostrum with elevated antioxidant potential in special nutrition appears extremely promising.

Quality Control of Colostrum and Protein Calf Milk Replacers

“…630, not viscous). The method improved microbiological indicators, increased the amount of lactic acid cultures, and raised the antioxidant activity of fermented colostrum because the bacterial proteolytic system was broken down by proteins [4].…”

“…Colostrum surpasses whole milk in nutritional value and composition of biologically active components [16][17][18][19], which makes it a promising raw material for functional and diet foods for children, athletes, etc. One of our previous studies also featured the physicochemical and biologically active properties of colostrum fermented with L. acidophilus and treated with proteolytic enzyme (alkalase) [4].…”

“…As a result, they were found to be more effective against Escherichia coli, test strain ATCC 8739, than against Staphylococcus aureus, ATCC 6538 grampositive strain [4]. Complexation of hydrolysates with cyclic oligosaccharide (β-cyclodextrin) made it possible to preserve the antimutagenic effect, increase the antibacterial effect of colostrum peptides, and improve their organoleptic properties [5].…”

“…The abovementioned studies allowed us to obtain samples of hydrolyzed and fermented colostrum with confirmed biologically active properties [4,5]. Therefore, fermentation and hydrolysis proved able to regulate the functional properties of products, which can be used in developing new feeds for young farm animals.…”

“…The study involved contemporary approaches to defining the biologically active properties of native, fermented, and hydrolyzed colostrum, i.e. the fluorometric method for antioxidant activity, the impedimetric method for antimicrobial effect, and the Ames test for antimutagenic effect [4,5].…”