Synthesis of Lactose-Derived Nutraceuticals from Dairy Waste Whey—a Review

Nath, Arijit; Verasztó, Balázs; Basak, Somjyoti; Kőris, András; Kovács, Zoltán; Vatai, Gyula

doi:10.1007/s11947-015-1572-2

Cited by 62 publications

(41 citation statements)

References 327 publications

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“…Namely, the obtained maximum GOS concentration in case of the immobilized preparation was achieved for 4 h, while the same GOS concentration with the soluble enzyme was achieved in 10 h. Therefore, it can be concluded that enzyme specificity shifted towards the reaction of transgalactosylation, bearing in mind that same hydrolytic activities of both preparations were employed in the reaction, and that 2.5‐fold enhancement of reaction productivity was achieved. Results of this study are important since there are a few examples of applied immobilized preparations for concentrated whey transformation (Jovanovic‐Malinovska et al ., ), although this reaction is already well established, as it can be seen in several review papers (Nath et al ., ; Fischer & Kleinschmidt, ).…”

Section: Resultsmentioning

confidence: 99%

Whey valorization using transgalactosylation activity of immobilized β‐galactosidase

Simović

Milivojević

Ćorović

et al. 2019

Int J of Food Sci Tech

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Summary Whey represents a significant dairy industry by‐product that has recently received due attention based on the rich nutrient composition and significant transformation potential. Hereby, we investigated a possibility of whey lactose bioconversion into prebiotic compounds, galacto‐oligosaccharides (GOS) using β‐galactosidase transgalactosylation activity. The results showed that whey could be successfully used for GOS synthesis, since the highest GOS concentration (around 62 g L−1) was obtained batchwise using 40% (w/w) sweet whey powder solution under optimum conditions (50°C, pH 4.5). Nevertheless, an efficient immobilized preparation using methacrylic Lifetech ECR8409 immobilization carrier was developed, enabling additional process improvement and ensuring at least 4 reaction cycles with unchanged yields and 2.5‐ fold enhanced productivity in comparison to the soluble enzyme. Therefore, this study provides a valuable contribution to the efficient and economical valorization of whey, which can be further on utilized as functional food and feed constituent.

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Section: Resultsmentioning

confidence: 99%

Whey valorization using transgalactosylation activity of immobilized β‐galactosidase

Simović

Milivojević

Ćorović

et al. 2019

Int J of Food Sci Tech

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“…From a long prior, liquid whey or isolated pure lactose have been used for the synthesis of different prebiotics, such as galacto-oligosaccharide, lactulose, lactosucrose, tagatose, lactitol, lactobiono-and glucono-δ-lactone through different chemical and biochemical reactions, such as hydrolysis, transgalactosylation, isomerization, fructosyl-transfer, reduction, and oxidation. In many cases microbial fermentation processes have been adopted for lactose-based prebiotics synthesis (STYEVKÓ et al, 2013;NATH et al, 2016). They have unique functional and nutritional values ( Fig.…”

Section: Biochemical Activities Of Lactose-derived Prebiotics -mentioning

confidence: 99%

Biochemical activities of lactose-derived prebiotics — a review

et al. 2017

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In the dairy industry different types of prebiotics, such galacto-oligosaccharide, lactulose, lactosucrose, tagatose, lactitol, lactobiono-and glucono-δ-lactone are synthesized through different chemical and biochemical reactions (hydrolysis, transgalactosylation, isomerization, fructosyl-transfer, reduction, and oxidation) as well as microbial fermentation processes using raw whey or isolated lactose as feedstock. Lactose-derived prebiotics have several functional and nutritional values. The biochemical activities of lactose-based prebiotics are expressed in the presence of probiotics (lactic acid bacteria, yeasts, Bacillus spp.). Galacto-oligosaccharide and lactosucrose reduce the risk of bowel disorder (diarrhea), infl ammatory bowel disease (ulcerative colitis and crohn's disease), and colon cancer. Galacto-oligosaccharide helps colonic absorption of minerals (iron, magnesium and calcium) and prevents osteoporosis. Lactulose, galacto-oligosaccharide, and lactitol promote laxative activity. Furthermore, lactulose may decrease the risk of hepatic encephalopathy. Prebiotics have low calorifi c value and glycemic index. Galactooligosaccharide and tagatose reduce the risks of hyperglycemia (Type 2 diabetes) and low density lipid (lipoprotein) accumulation in blood stream. Moreover, prebiotics improve immunomodulation, which reduces the risk of respiratory infection and allergies. This review describes unique biochemical mechanisms of several types of lactose-derived prebiotics.

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Section: Introductionmentioning

confidence: 99%

“…Depending on raw material quality, between 8 and 9 kg of whey can be obtained from every 10 kg of milk (Nath et al, 2015). Due to a high chemical oxygen demand, whey represents an industrial concern from an environmental point of view (Masotti, Cattaneo, Stuknytė, & De Noni, 2016;Nath et al, 2015). This product contains soluble proteins, vitamins, and mineral salts (Kreczmann et al, 2015), which makes it attractive for food preparation (Liutkevičius et al, 2016) or food supplementation (Masotti et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Purification and concentration of cheese whey proteins through aqueous two phase extraction

Domínguez-Puerto

Valle‐Guadarrama

Guerra-Ramı́rez

et al. 2018

CyTA - Journal of Food

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Whey is a by-product of cheese manufacture and contains proteins that can be recovered, but lactose presence limits its use. Proteins can be separated with aqueous two-phase extraction (ATPE), thus the objective was to evaluate this strategy to recuperate proteins from whey attending lactose elimination. An ATPE system with (NH 4 ) 2 SO 4 and polyethylene glycol 4000 (PEG4000) was studied at 25°C. As PEG4000 diminished the volume ratio between phases diminished and a biphasic system was maintained in absence of the polymer. Minimum protein recovering and lactose elimination were 54.5% and 62.1% with mixtures having 25% PEG4000 and 12.1% (NH 4 ) 2 SO 4 , but values were 93.0% and 72.3%, respectively, with 0.1% PEG4000 and 34.7% (NH 4 ) 2 SO 4 . Therefore, whey incorporated with (NH 4 ) 2 SO 4 in concentration higher than 34% and without polyethylene glycol can be used in ATPE systems to maximize lactose elimination and protein recovering and to concentrate proteins up to 2.45 times through a non-energy strategy.Purificación y concentración de proteínas de suero de queso mediante extracción acuosa en dos fases RESUMEN El suero es un subproducto de la manufactura de queso y contiene proteínas que pueden ser recuperadas, pero la presencia de lactosa limita su uso. Las proteínas pueden ser separadas con extracción acuosa en dos fases (ATPE), por lo que el objetivo fue evaluar esta estrategia para recuperar proteínas del suero atendiendo la eliminación de lactosa. Se estudió un sistema ATPE formado con (NH 4 ) 2 SO 4 y polietilenglicol 4000 (PEG4000) a 25°C. A medida que PEG4000 disminuyó se redujo la relación de volúmenes entre fases y en ausencia del polímero se mantuvo un sistema bifásico. El rendimiento mínimo de recuperación de proteínas y eliminación de lactosa fueron 54.5% y 62.1% con mezclas de 25% PEG4000 y 12.1% (NH 4 ) 2 SO 4 , pero los valores fueron 93.0% y 72.3%, respectivamente, con 0.1% PEG4000 y 34.7% (NH 4 ) 2 SO 4 . Por lo tanto, el suero incorporado con (NH 4 ) 2 SO 4 en concentración mayor a 34% y sin polietilenglicol puede ser usado en un sistema ATPE para maximizar la eliminación de lactosa y la recuperación de proteínas y para concentrar proteínas hasta 2.45 veces a través de una estrategia no energética. ARTICLE HISTORY

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Synthesis of Lactose-Derived Nutraceuticals from Dairy Waste Whey—a Review

Cited by 62 publications

References 327 publications

Whey valorization using transgalactosylation activity of immobilized β‐galactosidase

Whey valorization using transgalactosylation activity of immobilized β‐galactosidase

Biochemical activities of lactose-derived prebiotics — a review

Purification and concentration of cheese whey proteins through aqueous two phase extraction

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