Title: Augmentation of biofunctional properties of whey protein on fermentation with Lactobacillus helveticus.
Abstract: The aim of the present study was to evaluate the biofunctional properties of fermented whey protein hydrolysates. Fermentation parameters were optimized according to the peptides production, antioxidative and ACE-inhibitory activity. Biofunctional properties viz. antioxidative, antihypertensive (ACE-inhibition) and immunomodulatory have been analysed by fermenting whey and whey supplemented with whey protein concentrate (WPC) with Lactobacillus helveticus (1 %, 37°C/48 h). In order to confirm immunomodulatory potential (anti-allergic activity) of fermented whey hydrolysates an in-vivo study using mice as an animal model was carried out. It was observed that fermented whey protein hydrolysate showed good antioxidative, ACE-inhibitory and immunomodulatory activity under in vitro conditions. Feeding of fermented whey products resulted in significant decrease of total IgE and ovalbumin-specific IgE levels in allergy induced mice by shifting the production to higher IL-2 and lower IL-4 levels. Thus fermented whey hydrolysates were able to control the ovalbumin induced allergy in mice.
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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Cited By Count: 4
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