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<p>This study was aimed at producing antioxidant and antidiabetic peptides through lactic fermentation of cheddar cheese whey for the production of valuable bioactive compounds from dairy waste. Fermented whey peptide was prepared using <i>Lactiplantibacillus plantarum</i> KGL3A from cheddar cheese whey inoculated with 2% culture at 37&#xa0;°C for different time periods (0, 12, 24, 36, and 48&#xa0;h). At 37&#xa0;°C for 48&#xa0;h, the highest antioxidant activity, α-amylase, lipase, and α-glucosidase inhibitions were 57.54%, 65.88%, 61.80% and 63.55% respectively. After 48&#xa0;h, inoculation at a rate of 2.5% produced highest amount of peptide (7.64&#xa0;mg/mL), as compared to the other inoculation rates 1.5% and 2.0%. At a concentration of 0.5&#xa0;mg/ml, fermented cheese whey exhibited anti-inflammatory effects (TNF-α, IL-6, and IL-1β) on LPS-induced RAW 264.7 macrophages cells. The protein bands on SDS-PAGE were found between 10 and 55&#xa0;kDa, however, on the 2D page, protein spots were observed in between 10 and 70&#xa0;kDa. Subsequently, low-molecular-weight peptides were separated from the whey fermentates by using 3&#xa0;kDa and 10&#xa0;kDa ultrafiltration membranes. Peptide profiling was characterised by reversed-phase high-performance liquid chromatography (RP-HPLC), as well as the ProteinPilot program was also used to characterise the peptide sequences such as DDQNPHSSNICNISCDK, AASDISLLDAQSAPLR and LDQWLCEK through LC/MS analysis. Moreover, FTIR analysis was also used to evaluate several functional groups. However, fermented cheddar cheese whey can be used as the promising source of bioactive peptides for the formulation of functional foods.</p>

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Production and identification of antidiabetic and antioxidative peptides from fermented cheddar cheese whey with anti-inflammatory activity: a valorisation of dairy waste

  • 期刊论文

  • 发表日期：

    2025年6月5日

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  • Bhagyashree Das,
  • Bethsheba Basaiawmoit,
  • Amar A. Sakure,
  • Ruchika Maurya,
  • Mahendra Bishnoi,
  • Kanthi Kiran Kondepudi,
  • Pooja M. Mankad,
  • Ashish Patel,
  • Subrota Hati

摘要

This study was aimed at producing antioxidant and antidiabetic peptides through lactic fermentation of cheddar cheese whey for the production of valuable bioactive compounds from dairy waste. Fermented whey peptide was prepared using Lactiplantibacillus plantarum KGL3A from cheddar cheese whey inoculated with 2% culture at 37 °C for different time periods (0, 12, 24, 36, and 48 h). At 37 °C for 48 h, the highest antioxidant activity, α-amylase, lipase, and α-glucosidase inhibitions were 57.54%, 65.88%, 61.80% and 63.55% respectively. After 48 h, inoculation at a rate of 2.5% produced highest amount of peptide (7.64 mg/mL), as compared to the other inoculation rates 1.5% and 2.0%. At a concentration of 0.5 mg/ml, fermented cheese whey exhibited anti-inflammatory effects (TNF-α, IL-6, and IL-1β) on LPS-induced RAW 264.7 macrophages cells. The protein bands on SDS-PAGE were found between 10 and 55 kDa, however, on the 2D page, protein spots were observed in between 10 and 70 kDa. Subsequently, low-molecular-weight peptides were separated from the whey fermentates by using 3 kDa and 10 kDa ultrafiltration membranes. Peptide profiling was characterised by reversed-phase high-performance liquid chromatography (RP-HPLC), as well as the ProteinPilot program was also used to characterise the peptide sequences such as DDQNPHSSNICNISCDK, AASDISLLDAQSAPLR and LDQWLCEK through LC/MS analysis. Moreover, FTIR analysis was also used to evaluate several functional groups. However, fermented cheddar cheese whey can be used as the promising source of bioactive peptides for the formulation of functional foods.