High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins

Autores
Ambrosi, Vanina; Polenta, Gustavo Alberto; Gonzalez, Claudia Beatriz; Ferrari, G.; Maresca, P.
Año de publicación
2016
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Whey proteins, dueto their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, high energy supplements or dietetic foods or in foods produced to prevent nutrition related diseases, like food intolerances and allergies. The aim of this work was to assess the applicability of innovative treatments, such as highhydrostatic pressure (HHP) processes, to assist the enzymatic hydrolysis of target proteins, such as whey protein concentrate (WPC-80), in order to modify their antigenicity. Experiments were carried out to verify the effectiveness of HHP technology to accelerate whey protein hydrolysis reaction with selected enzymes (á-chymotrypsin, bromelain), and to affect the protein allergenic power. For this purpose, different HHP treatments were carried out at several pressure level (100, 200, 300 and 400 MPa) and the untreated whey protein samples were used as control. A defined enzyme/substrate ratio of 1/10 w/w was used in the experiments, while the treatment time was changed from 0 to 30 minutes (0, 5, 15, or 30 min). The experimental data demonstrated that High Hydrostatic Pressure (HHP) induced WPC-80 unfolding,at the highest pressure level applied (400 MPa) as indicated by the high erexposure of free sulfhydryl groups. When HHP was combined with enzymatic hydrolysis, the degree of hydrolysis increased not only with the pressure level applied but also with the processing time. These results suggest that, even if the exposure of hidden epitopes upon protein unfolding increased the antigenicity of whey proteins, further peptide bonds cleavage also takes place after hydrolysis. This effect could modify whey proteins antigenic sequences, and thus their antigenic power.
Fil: Ambrosi, Vanina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Gonzalez, Claudia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Ferrari, G.. Universita di Salerno; Italia. ProdAI Scarl; Italia
Fil: Maresca, P.. ProdAI Scarl; Italia
Materia
High Hydrostatic Pressure
Enzymatic Hydrolysys
Food Allergens
Whey Protein
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/46959

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spelling High hydrostatic pressure assisted enzymatic hydrolysis of whey proteinsAmbrosi, VaninaPolenta, Gustavo AlbertoGonzalez, Claudia BeatrizFerrari, G.Maresca, P.High Hydrostatic PressureEnzymatic HydrolysysFood AllergensWhey Proteinhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Whey proteins, dueto their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, high energy supplements or dietetic foods or in foods produced to prevent nutrition related diseases, like food intolerances and allergies. The aim of this work was to assess the applicability of innovative treatments, such as highhydrostatic pressure (HHP) processes, to assist the enzymatic hydrolysis of target proteins, such as whey protein concentrate (WPC-80), in order to modify their antigenicity. Experiments were carried out to verify the effectiveness of HHP technology to accelerate whey protein hydrolysis reaction with selected enzymes (á-chymotrypsin, bromelain), and to affect the protein allergenic power. For this purpose, different HHP treatments were carried out at several pressure level (100, 200, 300 and 400 MPa) and the untreated whey protein samples were used as control. A defined enzyme/substrate ratio of 1/10 w/w was used in the experiments, while the treatment time was changed from 0 to 30 minutes (0, 5, 15, or 30 min). The experimental data demonstrated that High Hydrostatic Pressure (HHP) induced WPC-80 unfolding,at the highest pressure level applied (400 MPa) as indicated by the high erexposure of free sulfhydryl groups. When HHP was combined with enzymatic hydrolysis, the degree of hydrolysis increased not only with the pressure level applied but also with the processing time. These results suggest that, even if the exposure of hidden epitopes upon protein unfolding increased the antigenicity of whey proteins, further peptide bonds cleavage also takes place after hydrolysis. This effect could modify whey proteins antigenic sequences, and thus their antigenic power.Fil: Ambrosi, Vanina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Gonzalez, Claudia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Ferrari, G.. Universita di Salerno; Italia. ProdAI Scarl; ItaliaFil: Maresca, P.. ProdAI Scarl; ItaliaElsevier2016-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/46959Ambrosi, Vanina; Polenta, Gustavo Alberto; Gonzalez, Claudia Beatriz; Ferrari, G.; Maresca, P.; High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins; Elsevier; Innovative Food Science & Emerging Technologies; 38; 12-2016; 294-3011466-8564CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2016.05.009info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856416300868info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:45:29Zoai:ri.conicet.gov.ar:11336/46959instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:45:29.872CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
title High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
spellingShingle High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
Ambrosi, Vanina
High Hydrostatic Pressure
Enzymatic Hydrolysys
Food Allergens
Whey Protein
title_short High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
title_full High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
title_fullStr High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
title_full_unstemmed High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
title_sort High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins
dc.creator.none.fl_str_mv Ambrosi, Vanina
Polenta, Gustavo Alberto
Gonzalez, Claudia Beatriz
Ferrari, G.
Maresca, P.
author Ambrosi, Vanina
author_facet Ambrosi, Vanina
Polenta, Gustavo Alberto
Gonzalez, Claudia Beatriz
Ferrari, G.
Maresca, P.
author_role author
author2 Polenta, Gustavo Alberto
Gonzalez, Claudia Beatriz
Ferrari, G.
Maresca, P.
author2_role author
author
author
author
dc.subject.none.fl_str_mv High Hydrostatic Pressure
Enzymatic Hydrolysys
Food Allergens
Whey Protein
topic High Hydrostatic Pressure
Enzymatic Hydrolysys
Food Allergens
Whey Protein
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Whey proteins, dueto their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, high energy supplements or dietetic foods or in foods produced to prevent nutrition related diseases, like food intolerances and allergies. The aim of this work was to assess the applicability of innovative treatments, such as highhydrostatic pressure (HHP) processes, to assist the enzymatic hydrolysis of target proteins, such as whey protein concentrate (WPC-80), in order to modify their antigenicity. Experiments were carried out to verify the effectiveness of HHP technology to accelerate whey protein hydrolysis reaction with selected enzymes (á-chymotrypsin, bromelain), and to affect the protein allergenic power. For this purpose, different HHP treatments were carried out at several pressure level (100, 200, 300 and 400 MPa) and the untreated whey protein samples were used as control. A defined enzyme/substrate ratio of 1/10 w/w was used in the experiments, while the treatment time was changed from 0 to 30 minutes (0, 5, 15, or 30 min). The experimental data demonstrated that High Hydrostatic Pressure (HHP) induced WPC-80 unfolding,at the highest pressure level applied (400 MPa) as indicated by the high erexposure of free sulfhydryl groups. When HHP was combined with enzymatic hydrolysis, the degree of hydrolysis increased not only with the pressure level applied but also with the processing time. These results suggest that, even if the exposure of hidden epitopes upon protein unfolding increased the antigenicity of whey proteins, further peptide bonds cleavage also takes place after hydrolysis. This effect could modify whey proteins antigenic sequences, and thus their antigenic power.
Fil: Ambrosi, Vanina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Polenta, Gustavo Alberto. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Gonzalez, Claudia Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Ferrari, G.. Universita di Salerno; Italia. ProdAI Scarl; Italia
Fil: Maresca, P.. ProdAI Scarl; Italia
description Whey proteins, dueto their high nutritional value, are generally hydrolyzed to reduce the allergenicity and used as ingredients in many special products, such as infant formulae, geriatric products, high energy supplements or dietetic foods or in foods produced to prevent nutrition related diseases, like food intolerances and allergies. The aim of this work was to assess the applicability of innovative treatments, such as highhydrostatic pressure (HHP) processes, to assist the enzymatic hydrolysis of target proteins, such as whey protein concentrate (WPC-80), in order to modify their antigenicity. Experiments were carried out to verify the effectiveness of HHP technology to accelerate whey protein hydrolysis reaction with selected enzymes (á-chymotrypsin, bromelain), and to affect the protein allergenic power. For this purpose, different HHP treatments were carried out at several pressure level (100, 200, 300 and 400 MPa) and the untreated whey protein samples were used as control. A defined enzyme/substrate ratio of 1/10 w/w was used in the experiments, while the treatment time was changed from 0 to 30 minutes (0, 5, 15, or 30 min). The experimental data demonstrated that High Hydrostatic Pressure (HHP) induced WPC-80 unfolding,at the highest pressure level applied (400 MPa) as indicated by the high erexposure of free sulfhydryl groups. When HHP was combined with enzymatic hydrolysis, the degree of hydrolysis increased not only with the pressure level applied but also with the processing time. These results suggest that, even if the exposure of hidden epitopes upon protein unfolding increased the antigenicity of whey proteins, further peptide bonds cleavage also takes place after hydrolysis. This effect could modify whey proteins antigenic sequences, and thus their antigenic power.
publishDate 2016
dc.date.none.fl_str_mv 2016-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/46959
Ambrosi, Vanina; Polenta, Gustavo Alberto; Gonzalez, Claudia Beatriz; Ferrari, G.; Maresca, P.; High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins; Elsevier; Innovative Food Science & Emerging Technologies; 38; 12-2016; 294-301
1466-8564
CONICET Digital
CONICET
url http://hdl.handle.net/11336/46959
identifier_str_mv Ambrosi, Vanina; Polenta, Gustavo Alberto; Gonzalez, Claudia Beatriz; Ferrari, G.; Maresca, P.; High hydrostatic pressure assisted enzymatic hydrolysis of whey proteins; Elsevier; Innovative Food Science & Emerging Technologies; 38; 12-2016; 294-301
1466-8564
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.ifset.2016.05.009
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S1466856416300868
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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