Whey proteins: targets of oxidation, or mediators of redox protection.
Yalçın, A Süha
Krämer, Anna C
Callanan, Michael J
Davies, Michael J
racemised amino acids
MetadataShow full item record
StatisticsDisplay Item Statistics
CitationGiblin L, Yalçın AS, Biçim G, Krämer AC, Chen Z, Callanan MJ, Arranz E, Davies MJ. Whey proteins: targets of oxidation, or mediators of redox protection. Free Radic Res. 2019;53(sup1):1136-1152. https://doi.org/10.1080/10715762.2019.1632445
AbstractBovine whey proteins are highly valued dairy ingredients. This is primarily due to their amino acid content, digestibility, bioactivities and their processing characteristics. One of the reported bioactivities of whey proteins is antioxidant activity. Numerous dietary intervention trials with humans and animals indicate that consumption of whey products can modulate redox biomarkers to reduce oxidative stress. This bioactivity has in part been assigned to whey peptides using a range of biochemical or cellular assays in vitro. Superimposing whey peptide sequences from gastrointestinal samples, with whey peptides proven to be antioxidant in vitro, allows us to propose peptides from whey likely to exhibit antioxidant activity in the diet. However, whey proteins themselves are targets of oxidation during processing particularly when exposed to high thermal loads and/or extensive processing (e.g. infant formula manufacture). Oxidative damage of whey proteins can be selective with regard to the residues that are modified and are associated with the degree of protein unfolding, with α-Lactalbumin more susceptible than β-Lactoglobulin. Such oxidative damage may have adverse effects on human health. This review summarises how whey proteins can modulate cellular redox pathways and conversely how whey proteins can be oxidised during processing. Given the extensive processing steps that whey proteins are often subjected to, we conclude that oxidation during processing is likely to compromise the positive health attributes associated with whey proteins.
FunderEuropean Cooperation in Science and Technology; Novo Nordisk Foundation; Science Foundation Ireland; Department of Agriculture, Food and the Marine; European Union
Grant NumberCA16112-NutRedOx; NNF13OC0004294; 16/RC/3835; FIRM 15F604; MF2018-0151
The following license files are associated with this item:
- Creative Commons
Except where otherwise noted, this item's license is described as Attribution-ShareAlike 3.0 United States