Effect of ultra-high pressure homogenization on the antirotaviral activity of bovine milk whey

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Innovative Food Science & Emerging Technologies Pub Date : 2024-07-10 DOI:10.1016/j.ifset.2024.103745

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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.

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超高压均质化对牛乳清抗病毒活性的影响

本研究对牛乳清进行了超高压均质化（UHPH，100-250 兆帕）处理。利用人体肠上皮细胞模型，在体外评估了经超高压匀浆处理的乳清中和牛轮状病毒 WC3 株的能力。结果表明，在100和200兆帕下均质化的乳清能以剂量反应的方式抑制轮状病毒感染，在蛋白浓度为1.5毫克/毫升-1时，中和率为95%。然而，在 250 兆帕下均质化乳清后，无法观察到明显的中和模式。这可能是由于某些生物活性蛋白质发生了聚集和/或变性，该样品的电泳图谱也证明了这一点。有趣的是，在 1 毫克/毫升-1 蛋白质浓度下，从所有超高压水处理过的乳清中获得的脂肪馏分几乎完全中和。因此，乳清馏分可用作新型非热加工产品的功能成分，用于控制病毒感染。使用超高压高热等新兴加工技术有助于保存乳制品副产品中的某些生物活性。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

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.