Show simple item record

dc.contributor.authorGiblin, Linda
dc.contributor.authorYalçın, A Süha
dc.contributor.authorBiçim, Gökhan
dc.contributor.authorKrämer, Anna C
dc.contributor.authorChen, Zhifei
dc.contributor.authorCallanan, Michael J
dc.contributor.authorArranz, Elena
dc.contributor.authorDavies, Michael J
dc.date.accessioned2021-11-23T16:53:00Z
dc.date.available2021-11-23T16:53:00Z
dc.date.issued2019-01-01
dc.identifier.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/10.1080/10715762.2019.1632445en_US
dc.identifier.urihttp://hdl.handle.net/11019/2667
dc.descriptionpeer-revieweden_US
dc.description.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.en_US
dc.language.isoenen_US
dc.publisherTaylor and Francisen_US
dc.relation.ispartofseriesFree Radical Research;53
dc.rightsAttribution-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-sa/3.0/us/*
dc.subjectAntioxidanten_US
dc.subjectbioavailableen_US
dc.subjectgastrointestinal digestionen_US
dc.subjectglycationen_US
dc.subjectinfant formulaen_US
dc.subjectoxidative damageen_US
dc.subjectprocessingen_US
dc.subjectracemised amino acidsen_US
dc.subjectwhey proteinsen_US
dc.titleWhey proteins: targets of oxidation, or mediators of redox protection.en_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1080/10715762.2019.1632445
dc.contributor.sponsorEuropean Cooperation in Science and Technologyen_US
dc.contributor.sponsorNovo Nordisk Foundationen_US
dc.contributor.sponsorScience Foundation Irelanden_US
dc.contributor.sponsorDepartment of Agriculture, Food and the Marineen_US
dc.contributor.sponsorEuropean Unionen_US
dc.contributor.sponsorGrantNumberCA16112-NutRedOxen_US
dc.contributor.sponsorGrantNumberNNF13OC0004294en_US
dc.contributor.sponsorGrantNumber16/RC/3835en_US
dc.contributor.sponsorGrantNumberFIRM 15F604en_US
dc.contributor.sponsorGrantNumberMF2018-0151en_US
refterms.dateFOA2021-11-23T16:53:01Z
dc.source.journaltitleFree radical research


Files in this item

Thumbnail
Name:
10715762.2019.pdf
Size:
2.165Mb
Format:
PDF
Description:
main article

This item appears in the following Collection(s)

Show simple item record

Attribution-ShareAlike 3.0 United States
Except where otherwise noted, this item's license is described as Attribution-ShareAlike 3.0 United States