{"title":"Effect of ultra-high pressure homogenization on the antirotaviral activity of bovine milk whey","authors":"","doi":"10.1016/j.ifset.2024.103745","DOIUrl":null,"url":null,"abstract":"<div><p>In the present study, ultra-high pressure homogenization (UHPH, 100–250 MPa) was applied on bovine whey. The ability of UHPH-treated whey to neutralize the bovine rotavirus strain WC3 was evaluated <em>in vitro</em> using a model of human intestinal epithelium. Results showed that whey homogenized at 100 and 200 MPa inhibited the rotavirus infection in a dose-response way, exhibiting >95% neutralization at 1.5 mg mL<sup>−1</sup> protein concentration. However, after homogenization of whey at 250 MPa, a clear neutralization pattern could not be observed. This could be attributed to aggregation and/or denaturation of some bioactive proteins, as it has been evidenced in the electrophoretic profile of that sample. Interestingly, the fat fraction obtained from all UHPH-treated wheys, showed almost complete neutralization at 1 mg mL<sup>−1</sup> protein concentration. Therefore, whey fractions could be used as functional ingredients in novel non-thermal processed products for the control of viral infections.</p></div><div><h3>Industrial relevance</h3><p>This study provides useful information to increase the commercial value of sweet, skimmed whey as a functional ingredient and its recognition as a natural source of antivirals. The use of emerging processing technologies, such as UHPH, could favor the preservation of certain bioactivity within the dairy by-product.</p></div>","PeriodicalId":329,"journal":{"name":"Innovative Food Science & Emerging Technologies","volume":null,"pages":null},"PeriodicalIF":6.3000,"publicationDate":"2024-07-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S146685642400184X/pdfft?md5=be96e687180b164d4d788d2cfe0ced4d&pid=1-s2.0-S146685642400184X-main.pdf","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Innovative Food Science & Emerging Technologies","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S146685642400184X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
In the present study, ultra-high pressure homogenization (UHPH, 100–250 MPa) was applied on bovine whey. The ability of UHPH-treated whey to neutralize the bovine rotavirus strain WC3 was evaluated in vitro using a model of human intestinal epithelium. Results showed that whey homogenized at 100 and 200 MPa inhibited the rotavirus infection in a dose-response way, exhibiting >95% neutralization at 1.5 mg mL−1 protein concentration. However, after homogenization of whey at 250 MPa, a clear neutralization pattern could not be observed. This could be attributed to aggregation and/or denaturation of some bioactive proteins, as it has been evidenced in the electrophoretic profile of that sample. Interestingly, the fat fraction obtained from all UHPH-treated wheys, showed almost complete neutralization at 1 mg mL−1 protein concentration. Therefore, whey fractions could be used as functional ingredients in novel non-thermal processed products for the control of viral infections.
Industrial relevance
This study provides useful information to increase the commercial value of sweet, skimmed whey as a functional ingredient and its recognition as a natural source of antivirals. The use of emerging processing technologies, such as UHPH, could favor the preservation of certain bioactivity within the dairy by-product.
期刊介绍:
Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.