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Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase

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Abstract

The hydrolysis of bovine cheese whey (BCW) proteins was performed by the Alcalase immobilized on the support glyoxyl-corn-cob-powder (AGCCP). The whey protein hydrolysates (WPH) obtained with AGCPP were fractionated by RP-HPLC according to the hydrophilicity of the peptides (F1, hydrophilic; F2, intermediate hydrophilicity; and F3, hydrophobic). The fractions were analyzed by MALDI-TOF, and molecular weight peptides (< 1500 m/z) were identified. Total WPH obtained by AGCCP presented high capacity reduction of the ABTS radical (57.82%) and high chelating activity of iron II (76.2%). The obtained peptides showed high antimicrobial activity (87.75–100%) against the species Escherichia coli (ATCC 43895) and Listeria monocytogenes (ATCC 7644). Only F2 was effective against the Candida albicans strain ATCC 18804 tested (MIC = 10 mg/mL). The results of this study show that the hydrolysis of BCW proteins using the AGCCP derivative represents a very interesting and viable way for obtention of bioactive peptides from cheese whey.

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Funding

This study was financially supported by FAPESP (Process 2012/07680-4 and 2014/12563-2). Clariana Zanutto Pualino da Cruz thanked CNPq (Process 141137/2014-2) and CAPES (Process PDSE 88881.132260/2016-01).

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Authors and Affiliations

  1. Chemistry Institute, São Paulo State University (UNESP), Araraquara, SP, 14800-060, Brazil

    Clariana Zanutto Paulino da Cruz & Saulo Santesso Garrido

  2. Biochemistry Section, Federal University of Triângulo Mineiro (UFTM), Uberaba, MG, 38015-050, Brazil

    Ricardo José de Mendonça

  3. Faculty of Philosophy Sciences and Letters Ribeirão Preto, São Paulo University (USP), São Paulo, SP, 14040-901, Brazil

    Luís Henrique Souza Guimaraes

  4. Faculty of Pharmaceutical Sciences, São Paulo State University (UNESP), Araraquara, SP, 14800-903, Brazil

    Matheus Aparecido dos Santos Ramos, Ariela Veloso de Paula & Rubens Monti

  5. Dipartimento di Scienze del Farmaco, Università degli studi di Pavia, 27100, Pavia, PV, Italy

    Gabriella Massolini

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  1. Clariana Zanutto Paulino da Cruz
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  2. Ricardo José de Mendonça
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Contributions

Clariana Zanutto Paulino da Cruz: designed the experiments and performed the immobilization of Alcalase in corn cob powder and hydrolysis of whey proteins, in addition to biological tests. Saulo Santesso Garrido: responsible for fractionation of the hydrolysates by RP-HPLC. Luis Henrique Souza Guimaraes and Ricardo José de Mendonça: responsible for MALDI-TOF fractions analysis. Taís Maria Bauab and Matheus Aparecido dos Santos Ramos: collaborated with antifungal activity. Rubens Monti, Ariela Veloso de Paula, and Gabriella Massolini: collaborated in planning, experimental design, and article review.

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Correspondence to Clariana Zanutto Paulino da Cruz.

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da Cruz, C.Z.P., de Mendonça, R.J., Guimaraes, L.H.S. et al. Assessment of the Bioactive Potential of Cheese Whey Protein Hydrolysates Using Immobilized Alcalase. Food Bioprocess Technol 13, 2120–2130 (2020). https://doi.org/10.1007/s11947-020-02552-4

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