title: Comprehensive peptidomic and glycomic evaluation reveals that sweet whey permeate from colostrum is a source of milk protein-derived peptides and oligosaccharides.
abstract: Whey permeate is a co-product obtained when cheese whey is passed through an ultrafiltration membrane to concentrate whey proteins. Whey proteins are retained by the membrane, whereas the low-molecular weight compounds such as lactose, salts, oligosaccharides and peptides pass through the membrane yielding whey permeate. Research shows that bovine milk from healthy cows contains hundreds of naturally occurring peptides - many of which are homologous with known antimicrobial and immunomodulatory peptides - and nearly 50 oligosaccharide compositions (not including structural isomers). As these endogenous peptides and oligosaccharides have low-molecular weight and whey permeate is currently an under-utilized product stream of the dairy industry, we hypothesized that whey permeate may serve as an inexpensive source of naturally occurring functional peptides and oligosaccharides. Laboratory fractionation of endogenous peptides and oligosaccharides from bovine colostrum sweet whey was expanded to pilot-scale. The membrane fractionation methodology used was similar to the methods commonly used industrially to produce whey protein concentrate and whey permeate. Pilot-scale fractionation was compared to laboratory-scale fractionation with regard to the identified peptides and oligosaccharide compositions. Results were interpreted on the basis of whether industrial whey permeate could eventually serve as a source of functional peptides and oligosaccharides. The majority (96%) of peptide sequences and the majority (96%) of oligosaccharide compositions found in the laboratory-scale process were mirrored in the pilot-scale process. Moreover, the pilot-scale process recovered an additional 33 peptides and 1 oligosaccharide not identified from the laboratory-scale extraction. Both laboratory- and pilot-scale processes yielded peptides deriving primarily from the protein β-casein. The similarity of the laboratory-and pilot-scale's resulting peptide and oligosaccharide profiles demonstrates that whey permeate can serve as an industrial-scale source of bovine milk peptides and oligosaccharides.
authors.affiliation: Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States ; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
authors.forename: David C
authors.initials: DC
authors.lastname: Dallas
authors.affiliation: Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
authors.forename: Valerie
authors.initials: V
authors.lastname: Weinborn
authors.affiliation: Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
authors.forename: Juliana M L N
authors.initials: JM
authors.lastname: de Moura Bell
authors.affiliation: Dairy Science and Technology Group, Food Quality and Design Group, Wageningen University, Bomenweg 2, Wageningen 6703HD, The Netherlands.
authors.forename: Meng
authors.initials: M
authors.lastname: Wang
authors.affiliation: Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
authors.forename: Evan A
authors.initials: EA
authors.lastname: Parker
authors.affiliation: Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
authors.forename: Andres
authors.initials: A
authors.lastname: Guerrero
authors.affiliation: Dairy Science and Technology Group, Food Quality and Design Group, Wageningen University, Bomenweg 2, Wageningen 6703HD, The Netherlands.
authors.forename: Kasper A
authors.initials: KA
authors.lastname: Hettinga
authors.affiliation: Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States ; Department of Chemistry, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
authors.forename: Carlito B
authors.initials: CB
authors.lastname: Lebrilla
authors.affiliation: Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States ; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
authors.forename: J Bruce
authors.initials: JB
authors.lastname: German
authors.affiliation: Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States ; Foods for Health Institute, University of California, Davis, One Shields Avenue, Davis, CA 95616, United States.
authors.forename: Daniela
authors.initials: D
authors.lastname: Barile
keywords: Bovine; Colostrum; Oligosaccharide; Peptidomic; Pilot-scale; Whey permeate