Search Results (135)

Background/Objectives: The increasing prevalence of nutrition-related diseases and the limited availability of convenient, metabolically safe, high-protein foods represent a pressing public health challenge. This study aimed to evaluate the effects of four composite animal-derived high-protein ingredients based on collagen enzymatic hydrolysates on physical endurance, feeding behaviour, carbohydrate metabolism, renal function, and behavioural parameters in rats. Methods: Four lyophilised collagen hydrolysate-based ingredients were developed using enzymatic biotransformation of bovine and porcine raw materials, combined with bovine whey protein concentrate, bovine meat trim hydrolysate, porcine blood plasma proteins, and an api-component (Samples 1–4; protein content 87–89%). Ninety male Wistar rats were randomised into one control group and four experimental groups (n = 20 per experimental group, n = 10 controls) and received test samples by intragastric gavage at 3000 mg/kg/day for 40 days. Physical endurance was assessed via a weighted forced swimming test (days 0, 30, and 40); behavioural status by open field, adhesive removal, and marble burying tests; and biochemical parameters (blood glucose, serum urea, creatinine, urinary protein, and GFR) at days 0 and 40. Results: All experimental groups demonstrated a significant reduction in standard chow consumption (19–24%, p < 0.01) without affecting body weight gain. Physical endurance improved significantly in all groups relative to baseline, with the most pronounced effect in the Sample 3 group (+39% at day 40, p < 0.05). Blood glucose levels were significantly reduced across all groups (9–16%, p < 0.05). No adverse behavioural effects were observed. Biochemical markers indicated an adaptive rather than pathological renal response, with elevated GFR in three of four experimental groups (p < 0.05) and reduced proteinuria in the Sample 1 and Sample 3 groups. Conclusions: Forty-day administration of collagen hydrolysate-based protein complexes improved physical endurance and glucose metabolism, reduced food intake without compromising body weight, and did not impair renal function or behavioural status in healthy adult rats. These findings support the potential of such ingredients as functional food components, pending confirmation of long-term safety in extended studies. Full article

This study investigated the valorization of chicken feet, an underutilized poultry by-product, through enzymatic hydrolysis to obtain a protein hydrolysate with improved functional properties. Enzymatic treatment was carried out using Enzy-Mix U100 and collagenase from Streptomyces lavendulae, with cheese whey applied as a process medium. The resulting protein hydrolysate contained 59.1% protein and was characterized by high levels of glycine (31.64 g/100 g protein), hydroxyproline (10.91 g/100 g protein), and alanine (10.58 g/100 g protein). The hydrolysate exhibited strong techno-functional performance, with a water-binding capacity of 580%, an emulsifying activity index of 166 m²/g, and an emulsion stability index of 31 min. Microstructural analysis revealed irregular porous particles typical of freeze-dried protein hydrolysates, reflecting structural modification of collagen during enzymatic treatment. Mineral analysis showed notable levels of sodium (463.1 mg/100 g) and magnesium (351.8 mg/100 g). Microbiological evaluation demonstrated high sanitary quality, with a total viable count of 100 CFU/g and absence of coliforms, Escherichia coli, yeasts, and molds in 1 g of product. The technological process reduced the characteristic odor of chicken feet while maintaining a light color and good dispersibility. These findings confirm the potential of enzymatic hydrolysis as a sustainable strategy for converting poultry by-products into safe, value-added functional protein ingredients for food applications. Full article

The integrated valorization of whey into multifunctional food ingredients is constrained by sequential processing routes and the need for purified lactose and protein fractions. The simultaneous enzymatic conversion of lactose and whey proteins in a single reactor remains underexplored despite the frequent co-formulation of galacto-oligosaccharides (GOS) and whey protein hydrolysates in functional foods. This study evaluated the feasibility of a one-pot enzymatic system using native whey as the sole substrate for the concurrent production of GOS and antioxidant peptide fractions. A batch process combining β-galactosidase from Aspergillus oryzae and Alcalase^® was assessed through a 3² factorial design, analyzing the effects of pH (4.5–6.5) and temperature (40–60 °C) on GOS yield and degree of protein hydrolysis. The system enabled simultaneous transgalactosylation and proteolysis under mildly acidic conditions without significant mutual enzyme inhibition. Multi-response optimization identified pH 6.0 and 59.5 °C as the optimal conditions, yielding 25.7 ± 0.2% GOSs and 10.5 ± 0.3% protein hydrolysis. The antioxidant capacity and emulsifying and foaming properties were strongly dependent on pH, temperature, and reaction time. The results demonstrate that native whey can be directly transformed into a multifunctional ingredient through a one-pot enzymatic strategy, offering a simplified valorization approach. Full article

This study investigated the potential of Fraction I (FI, <1 kDa), a peptide fraction derived from whey protein hydrolysates (WPH) exhibiting strong in vitro scavenging activity against DPPH, superoxide, and hydroxyl radicals, to mitigate quality deterioration in ground pork subjected to up to seven freeze–thaw (F–T) cycles. Ground pork samples were supplemented with FI at three concentrations (5%, 10%, and 15%) and analyzed for oxidative and physicochemical changes. Successive F–T cycles markedly promoted lipid oxidation, as indicated by increased peroxide value and thiobarbituric acid reactive substances (TBARS), and overall quality deterioration, evidenced by a rise in acid value and pH along with a decrease in G″. Incorporation of 10% FI effectively inhibited these oxidative reactions and improved the water-holding capacity of ground pork. These results demonstrate that among the tested concentrations, FI at 10% most effectively enhances oxidative stability and maintains water distribution, thereby preserving the quality of ground pork during multiple F–T cycles. Full article

Cancer remains a primary global health concern, with treatment-related side effects and malnutrition posing significant challenges to patient care and recovery. In recent years, there has been growing interest in the therapeutic potential of functional food components, especially whey proteins (WPs), due to their notable antioxidant, immunomodulatory, and anticancer properties. This systematic review explores the effects of WPs across various cancer types and assesses their value as supportive nutritional agents. A thorough literature search was conducted in PubMed, Scopus, and Web of Science databases, identifying 24 relevant studies published between 2000 and 2024. The selection process followed PRISMA guidelines. The evidence, drawn from both laboratory and clinical research, suggests that WPs may exert anticancer effects by inhibiting tumor cell growth, promoting apoptosis, enhancing antioxidant defenses, modulating immune activity, and influencing signaling pathways such as the PI3K/Akt, mTOR, and Wnt/β-catenin pathways. Colorectal, breast, and liver cancers emerged as the most extensively studied types. Additionally, the form of WP used—whether concentrate, isolate, or hydrolysate—appeared to influence both biological activity and clinical outcomes. Clinical findings suggest that WP supplementation may support nutritional status, mitigate the adverse effects of chemotherapy, and enhance the quality of life in cancer patients. While the preclinical data are compelling, further high-quality randomized controlled trials are needed to confirm these benefits and determine optimal use in clinical practice. This review highlights WPs as promising, well-tolerated nutritional agents with potential to enhance current cancer care strategies. Full article

Background: Response speed refers to an individual’s ability to perceive and react to harmful stimuli, which can vary due to genetics, neural regulation, and environmental factors. Our previous study demonstrated that whey protein hydrolysate was a potential means to enhance cognitive function. Methods: This study used a variety of behavioral methods to evaluate the functional effects of whey protein hydrolysate on improving reaction speed, and revealed its potential mechanisms through proteomics analysis. Results: The results showed that whey protein hydrolysate improved response speed in mice when tested against thermal pain, mechanical strength stimuli, and prepulse inhibition. Proteomic analysis of the hippocampus revealed changes in proteins related to arginine and proline metabolism, as well as neuroactive ligand–receptor interactions. Conclusions: These findings provide new insights into the neuromodulatory effects of whey protein hydrolysate and support its potential role in enhancing response speed and cognitive performance. Full article

Background/Objectives: Hepatic steatosis, characterized by abnormal fat accumulation in the liver, is a major health concern with limited effective treatments. Goat milk whey proteins have demonstrated various therapeutic benefits. This study aimed to evaluate the hepatoprotective effects of goat whey protein hydrolysate (GWPH) on high-fructose corn syrup (HFCS)-induced hepatic steatosis in a murine model. Methods: The GWPH was prepared through enzymatic hydrolysis using Alcalase^® and divided into fractions: GWPH03 (<3 kDa), GWPH0310 (3–10 kDa), GWPH1030 (10–30 kDa), and GWPH30 (>30 kDa). These fractions were administered to respective GWPH treatment groups at 200 mg/kg b.w/day via intragastric gavage for 8 weeks, with HFCS provided to all groups except the Naïve group. After dietary intervention, an oral glucose tolerance test (OGTT) was performed, and the mice were then sacrificed for further analysis. Results: Our results demonstrate that GWPH mitigates HFCS-induced hepatic steatosis, reduces body weight gain, improves glucose homeostasis, alleviates liver injury, and regulates hepatic lipid metabolism. Notably, GWPH treatment significantly suppressed hepatic fatty acid synthase (FASN) expressions, indicating reduced de novo lipogenesis (DNL). Molecular docking of the identified peptides from GWPH—particularly PFNVYNVV, which showed strong binding affinity for KHK—suggests that it has potential as a competitive inhibitor of fructose metabolism. Conclusions: Collectively, our findings suggest that GWPH and its derived peptides could be promising candidates for managing hepatic steatosis and related metabolic abnormalities. Full article

Cow milk allergy (CMA) is prevalently observed among infants and young children, exerting adverse effects on their growth and quality of life. Oral immune tolerance (OIT) is a more effective method for the prevention and treatment of CMA. The site of OIT is mainly in the gastrointestinal tract, so this article reviews the composition and structural characteristics of intestinal immune system, the molecular mechanisms of immune tolerance by regulatory T cells (Treg), dendritic cells, and gut microbiota. In addition, this paper summarizes the research progress of T cell epitope peptides of β-lactoglobulin and α-lactalbumin in whey protein hydrolysates. The mechanism of OIT induced by whey protein hydrolysate or whey protein combined with other anti-allergic components (phenolic compounds, probiotics, etc.) is overviewed to provide new ideas for the development of hypoallergenic infant formula. Full article

Background/Objectives: This study aimed to demonstrate the safety and suitability of an infant formula manufactured from partially hydrolysed whey protein (PHF) compared to standard formula manufactured from intact cow’s milk proteins (IPF; whey–casein ratio, 60:40) in healthy term infants. Methods: This multicentre, randomised, double-blinded, placebo-controlled trial included infants of mothers who intended to exclusively formula feed. Infants ≤ 28 days of age received PHF or IPF for at least 90 and up to 180 days. A group of exclusively breastfed infants was included for reference. The safety evaluation consisted of an equivalence analysis of weight gain within +/−3 g/d after 90 days, further growth parameters, and adverse events. Results: Of the 249 infants randomised, 143 (76 IPF; 67 PHF), as well as 45 breastfed infants, completed the study per protocol. The mean difference in daily weight gain between the formula groups was within the equivalence margins (−2.4 g/d (95% CI 0.3–4.5)) with estimated means (SEM) of 34.9 (0.78) g/d (IPF) and 32.5 (0.76) g/d (PHF). No significant differences in weight gain, length, and head circumference or in the number, severity, or type of adverse events were observed. Comparable growth patterns were observed in the breastfed group. Conclusions: The PHF is safe and supports adequate infant growth with a daily weight gain non-inferior to a standard IPF. Full article

Bioactive peptides derived from milk proteins offer promising potential that can be unlocked through hydrolysis. Enzymatic hydrolysis is particularly noteworthy because of its mild conditions and its efficacy in producing peptides with various biological activities. This study focused on creating whey protein hydrolysates using three enzymes: pepsin, trypsin, and papain. The degree of hydrolysis and the antioxidant properties of the resulting peptides were evaluated, and papain demonstrated the highest degree of hydrolysis, leading to its selection for further investigation. LC-MS was employed to identify peptide sequences from the papain-derived hydrolysate, resulting in the identification of 107 distinct peptide sequences These peptides were predicted to exhibit a range of potential biological activities, including antihypertensive, antidiabetic, antioxidant, antimicrobial, and immunomodulatory effects, as well as roles in regulating glucose homeostasis, maintaining cardiovascular health, and supporting overall metabolic function. In vitro tests revealed the significant antioxidant and antibacterial properties of the hydrolysate, confirming the potential of papain-derived peptides for use in functional food and pharmaceutical applications. The novelty of this study lies in the identification of novel peptides with promising biological activities. Additional in vitro and in vivo studies are required to fully elucidate the health benefits of these peptides. Full article

Whey is a natural by-product of the cheese-making process and represents a valuable source of nutrients, including vitamins, all essential amino acids and proteins with high quality and digestibility characteristics. Thanks to its different techno-functional characteristics, such as solubility, emulsification, gelling and foaming, it has been widely exploited in food manufacturing. Also, advances in processing technologies have enabled the industrial production of a variety of whey-based products exerting biological activities. The beneficial properties of whey proteins (WPs) include their documented effects on cardiovascular, digestive, endocrine, immune and nervous systems, and their putative role in the prevention and treatment of non-communicable diseases (NCDs). In this regard, research on their application for health enhancement, based on the optimization of product formulation and the development of pharmaceuticals, is highly relevant. Beyond the health and nutritionally relevant effects as in in vivo animal studies, the allergenicity of WPs and WP hydrolysates is also herein tackled and discussed, as well as their potential role as therapeutics for immune tolerance and so-called tolerogenic effects. Grounded on the WPs’ health-promoting functions, this paper presents the latest research showing the potential of whey-derived peptides as an alternative strategy in NCD treatment. This work also reports a careful analysis of their current use, also revealing which obstacles limit their full exploitation, thus highlighting the future challenges in the field. Concluding, safety considerations, encompassing WP allergenicity, are also discussed, providing some insights on the role of WPs and peptides in milk allergen immunotolerance. Full article

The circular economy has been a strategy for diminishing waste and improving the use of natural resources and energy in different industrial sectors. The food industry is a manufacturing and service sector with few incorporations into sustainable development from the circular economy philosophy due to the absence of concrete or real scenarios to be carried out. The dairy industry has incorporated some strategies to mitigate the contamination, producing whey concentrate powders and their hydrolysates as alternatives. Thus, the work aimed to produce hydrolysates with antidiabetic functions from the hydrolysis with alcalase and flavourzyme of whey protein concentrate with 80% protein. Dispersions of whey powder were prepared in phosphate buffer at pH = 7.5 and hydrolyzed for 6 h at 60 °C and 130 rpm. The hydrolysates produced maintained an antidiabetic activity between 43% and 52% from dipeptidyl peptidase IV (DPP-IV) inhibition, with the alcalase enzyme slightly better. Thus, the enzymatic process tested on whey protein concentrate generated a promising ingredient for glycemic control. Full article

The aim of this study was to develop a chilled, texture-modified salmon product for dysphagia patients, enriched with dairy and fish hydrolysate proteins. The challenge was to create a product with appealing sensory qualities and texture that meets level 5 (minced & moist) of the IDDSI framework. Atlantic salmon (Salmo salar) was heat-treated (95 °C/15 min), blended, and reconstructed by adding texture modifiers, casein and whey protein, and enzymatically derived fish hydrolysate. The products were packaged in oxygen-free plastic trays, heat-treated to a core temperature of 95 °C for 15 min, chilled and stored at 4 °C for 29 days and analyzed for microbiology, instrumental texture, and sensory properties. The texture analyses showed that products with fish protein hydrolysate were softer than those only with casein and whey protein, a result also confirmed by the IDDSI fork pressure test. Quantitative descriptive analysis of salmon products revealed significant differences (p < 0.05) in sensory attributes within flavour (fish flavour), and texture (softness and adhesiveness) but there was no significant change in bitterness. The shelf-life study at 4 °C showed good microbiological quality of the product, and safety after 29 days with appealing sensory and textural properties, i.e., a product at IDDSI level 5 for age care facilities and commercial production was obtained. Full article