Hypotensive and Hepatoprotective Properties of the Polysaccharide-Stabilized Foaming Composition Containing Hydrolysate of Whey Proteins

Abstract

Whey protein hydrolysates (WPHs) are one of the most promising sources of biofunctional peptides with such beneficial properties as antioxidant, antihypertensive, anti-inflammatory and others. WPHs also could be used as foaming agents for aerated products (e.g., milk shake type drinks). However, WPH alone has a bitter taste and foamed WPH should be stabilized by additional ingredients. Here, we present a composition including WPH and three polysaccharides—pumpkin pectin, sodium alginate and ι-carrageenan—used as foam stabilizers. Polysaccharide content was selected according to foaming, organoleptic antioxidant and angiotensin-I-converting enzyme inhibitory characteristics of the resulted composition. Further, the hypotensive, antioxidant and hepatoprotective properties of the composition were proved by in vivo tests performed in spontaneously hypertensive rats and Wistar rats with CCl4-induced hepatic injury.

Effect of pH, temperature and NaCl on antioxidant peptides from Iraqi buffalo whey proteins hydrolysates

“…Also enzymatic hydrolysis can be controlled by pH, temperature, time, and using low energy requirements, as well as being able to maintain functional properties such as solubility (Schaafsma, 2009). The enzymatic hydrolysis of whey has resulted in obtaining peptides with biological properties represented in the antioxidant activity that can be incorporated into the diet as a natural alternative to industrial antioxidants (Kruchinin et al, 2021).Over the past decades, studies have shown great interest in bioactive peptides derived from food for their role in disease control.…”