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Multi-Pulsed High Hydrostatic Pressure Treatment of Foods
Open AccessArticle

High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity

School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste. Anne de Bellevue, QC H9X 3V9, Canada
Montreal Children's Hospital – McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada
Department of Chemistry and Biochemistry, Concordia University, 7141 Sherbrooke Street W., Montreal, QC H4B 1R6 Canada
Author to whom correspondence should be addressed.
Academic Editor: Carl Joseph Schaschke
Foods 2015, 4(2), 184-207;
Received: 31 March 2015 / Revised: 15 May 2015 / Accepted: 20 May 2015 / Published: 28 May 2015
(This article belongs to the Special Issue High Pressure Processing of Foods)
Whey proteins have well-established antioxidant and anti-inflammatory bioactivities. High hydrostatic pressure processing of whey protein isolates increases their in vitro digestibility resulting in enhanced antioxidant and anti-inflammatory effects. This study compared the effects of different digestion protocols on the digestibility of pressurized (pWPI) and native (nWPI) whey protein isolates and the antioxidant and anti-inflammatory properties of the hydrolysates. The pepsin-pancreatin digestion protocol was modified to better simulate human digestion by adjusting temperature and pH conditions, incubation times, enzymes utilized, enzyme-to-substrate ratio and ultrafiltration membrane molecular weight cut-off. pWPI showed a significantly greater proteolysis rate and rate of peptide appearance regardless of digestion protocol. Both digestion methods generated a greater relative abundance of eluting peptides and the appearance of new peptide peaks in association with pWPI digestion in comparison to nWPI hydrolysates. Hydrolysates of pWPI from both digestion conditions showed enhanced ferric-reducing antioxidant power relative to nWPI hydrolysates. Likewise, pWPI hydrolysates from both digestion protocols showed similar enhanced antioxidant and anti-inflammatory effects in a respiratory epithelial cell line as compared to nWPI hydrolysates. These findings indicate that regardless of considerable variations of in vitro digestion protocols, pressurization of WPI leads to more efficient digestion that improves its antioxidant and anti-inflammatory properties. View Full-Text
Keywords: pressurized whey; digestibility; antioxidant; anti-inflammatory pressurized whey; digestibility; antioxidant; anti-inflammatory
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Iskandar, M.M.; Lands, L.C.; Sabally, K.; Azadi, B.; Meehan, B.; Mawji, N.; Skinner, C.D.; Kubow, S. High Hydrostatic Pressure Pretreatment of Whey Protein Isolates Improves Their Digestibility and Antioxidant Capacity. Foods 2015, 4, 184-207.

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