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Hydrolysate [id=GWP0001]

Producer Organism : Native Protein : Production Method :
Goat Whey proteins Enzymatic hydrolysis
Activity : Antibacterial
Target Organisms :

Unavailable data

Description :
Production method: Human gastric juice then human duodenal juice hydrolysis, Pepsin then corolase PP hydrolysis.

Citation: 1

In vitro studies of the digestion of caprine whey proteins by human gastric and duodenal juice and the effects on selected microorganisms

Cited Entries: GWP0001

Authors:Almaas, H., Holm, H., Langsrud, T., Flengsrud, R., Vegarud, G.E.
Journal: British Journal of Nutrition 2006, 96(03).
Abstract: The in vitro digestion of caprine whey proteins was investigated by a two-step degradation assay, using human gastric juice (HGJ) at pH 2·5 and human duodenal juice (HDJ) at pH 7·5. Different protein and peptide profiles were observed after the first (HGJ) and second (HDJ) enzymatic degradation. The minor whey proteins serum albumin, lactoferrin and Ig were rapidly degraded by HGJ, while α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) were more resistant and survived both 30 and 45min of the enzymatic treatment. Further digestion with HDJ still showed intact β-LG, and the main part of α-LA also remained unchanged. The protein degradation by HGJ and HDJ was also compared with treatment by commercial enzymes, by using pepsin at pH 2·5, and a mixture of trypsin and chymotrypsin at pH 7·5. The two methods resulted in different caprine protein and peptide profiles. The digests after treatment with HGJ and HDJ were screened for antibacterial effects on some selected microorganisms, Escherichia coli, Bacillus cereus, Lactobacillus rhamnosus GG and Streptococcus mutans. Active growing cells of E. coli were inhibited by the digestion products from caprine whey obtained after treatment with HGJ and HDJ. Cells of B. cereus were inhibited only by whey proteins obtained after reaction with HGJ, while the products after further degradation with HDJ demonstrated no significant effect. Screenings performed on cells of Lb. rhamnosus GG and S. mutans all showed no signs of inhibition.
Keywords: Caprine whey proteins; Digestion; Gastric juice; Duodenal juice; Antibacterial.
Citation: 2

Degradation of whey from caprine milk by human proteolytic enzymes, and the resulting antibacterial effect against Listeria monocytogenes

Cited Entries: GWP0001

Authors:Almaas, H., Berner, V., Holm, H., Langsrud, T., Vegarud, G.E.
Journal: Small Ruminant Research 2008, 79(1).
CrossRef External Link
Abstract: Protein degradation of caprine whey by human proteolytic enzymes was studied with regard to antibacterial effect on Listeria monocytogenes. The digestion was performed by a two-step degradation-assay, using human gastric juice (HGJ) at pH 2.5, and human duodenal juice (HDJ) at pH 8. Protein profiles were studied by SDS-PAGE after each step and compared with degradation performed by commercial enzymes. Both types of enzymes, both human and commercial, left most of β-LG intact. However, proteins like serum albumin, laktoferrin and immunoglobulins were rapidly degraded. Only minor parts of α-lactalbumin (α-LA) was degraded by human enzymes, while treatment with commercial enzymes gave full degradation of α-LA. The two types of enzymes resulted in different peptide profiles, where the commercial enzymes degraded whey into smaller peptides much more efficiently. The protein digests produced by HGJ and HDJ were screened for antibacterial effects against L. monocytogenes, a food born bacteria responsible for fatal and sometimes deadly infections. Cells of L. monocytogenes were strongly inhibited by caprine whey obtained after reaction with both HGJ and HDJ. Undigested caprine whey and the products from the first step of digestion with HGJ demonstrated no significant effect. This indicates that during digestion the antibacterial effect of caprine whey hydrolysates are most effective in the duodenum. This gives a promising opportunity to inhibit listeriosis in humans, and results are also useful for development of dietary supplement, nutraceuticals and functional foods.
Keywords: Whey proteins; Digestion; Listeria; Human proteolytic enzymes; functional foods

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