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Characterization of goat whey proteins and their bioactivity and toxicity assay

Food Bioscience 2022年第2期46卷 833-843页

作者： Maria Isabel Ferreira Campos Paula Perazzo de Souza Barbosa Laura Junqueira Camargo Luciano Da Silva Pinto Bianca Mataribu Catarina Serr˜ao Luis Fernando Marques-Santos Jos´e Hon´orio Lopes Julia Mariano Caju de Oliveira Carlos Alberto de Almeida Gadelha Tatiane Santi-Gadelha Programa de P´os-Graduaç˜ao em Ciˆencia e Tecnologia de Alimentos Universidade Federal da ParaíbaJo˜ao PessoaParaíbaBrazil Departamento de Biologia Molecular Universidade Federal da ParaíbaJo˜ao PessoaParaíbaBrazil Centro de Desenvolvimento Tecnol´ogico Universidade Federal de PelotasRio Grande do SulBrazil Programa de P´os-Graduaç˜ao em Ciˆencias da Nutriç˜ao Universidade Federal da ParaíbaJo˜ao PessoaParaíbaBrazil

Goat whey is an industry-discarded dairy by-product that has interesting nutritional value and a nutrient composition with important functional potential,where proteins have a high biological value and play an important role in the organism’s ***,the aim of this study was to identify,quantify,concentrate and investigate the capacity of goat whey proteins to perform different biological activities and to evaluate their acute *** proteins were quantified and identified by Bradford,Kjehdal and SDS-PAGE *** activity was performed against Listeria monocytogenes,Salmonella spp.,Staphylococcus aureus,Pseudomonas aeruginosa and Escherichia coli microorganisms and showed MIC ranging from 15 to 120μg mL-1,with the highest inhibition for *** *** activity was performed against human malignant melanoma cells and their proliferation inhibition was up to 66.8%within 72 h of *** highest antioxidant capacity was obtained at concentration 2 mg that showed 29.69%of inhibition of DPPH radical *** acute toxicity test was performed using Artemia franciscana larvae in which whey proteins were able to preserve larval survival throughout ***,we can conclude that goat’s whey has proteins that can play a positive effect on health,with antimicrobial activity and without *** present study highlights the great potential of goat’s whey to be developed as a safe biopreservative or as a functional ingredient in the food industry.

关键词： Goat whey proteins malignant cells Antimicrobial Antioxidant capacity Whey protein functionality

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