title: Short communication: Potential of Fresco-style cheese whey as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme inhibitory activities.
abstract: Recently, traditional Mexican Fresco-style cheese production has been increasing, and the volume of cheese whey generated represents a problem. In this study, we investigated the chemical composition of Fresco-style cheese wheys and their potential as a source of protein fractions with antioxidant and angiotensin-I-converting enzyme (ACE)-inhibitory activities. Three samples from Fresco, Panela, and Ranchero cheeses whey were physicochemically characterized. Water-soluble extracts were fractionated to obtain whey fractions with different molecular weights: 10-5, 5-3, 3-1 and <1 kDa. The results indicated differences in the lactose, protein, ash, and dry matter contents (% wt/wt) in the different Fresco-style cheese wheys. All whey fractions had antioxidant and ACE-inhibitory activities. The 10-5 kDa whey fraction of Ranchero cheese had the highest Trolox equivalent antioxidant capacity (0.62 ± 0.00 mM), and the 3-1 kDa Panela and Fresco cheese whey fractions showed the highest ACE-inhibitory activity (0.57 ± 0.02 and 0.59 ± 0.04 μg/mL 50%-inhibitory concentration values, respectively). These results suggest that Fresco-style cheese wheys may be a source of protein fractions with bioactivity, and thus could be useful ingredients in the manufacture of functional foods with increased nutritional value.
authors.affiliation: Departamento de Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, UACH, Fco. R. Almada km 1, 31453 Chihuahua, Chihuahua, México.
authors.forename: S
authors.initials: S
authors.lastname: Tarango-Hernández
authors.affiliation: Departamento de Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, UACH, Fco. R. Almada km 1, 31453 Chihuahua, Chihuahua, México.
authors.forename: A D
authors.initials: AD
authors.lastname: Alarcón-Rojo
authors.affiliation: Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Col. Centro, 83000 Hermosillo, Sonora, México.
authors.forename: M
authors.initials: M
authors.lastname: Robles-Sánchez
authors.affiliation: Departamento de Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua (UACH), Campus Universitario #2, 31125 Chihuahua, Chihuahua, México.
authors.forename: N
authors.initials: N
authors.lastname: Gutiérrez-Méndez
authors.affiliation: Departamento de Tecnología de Alimentos de Origen Animal, Facultad de Zootecnia y Ecología, UACH, Fco. R. Almada km 1, 31453 Chihuahua, Chihuahua, México. Electronic address: jfigueroa@uach.mx.
authors.forename: J C
authors.initials: JC
authors.lastname: Rodríguez-Figueroa
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000737:chemistry*; D000975:Antioxidants / Q000737:chemistry*; D002611:Cheese / Q000032:analysis*; D055598:Chemical Phenomena; D005511:Food Handling; D008894:Milk Proteins / Q000737:chemistry*; D000067796:Whey / Q000737:chemistry*
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D000975:Antioxidants; D008894:Milk Proteins
keywords: Fresco-style cheese whey; angiotensin-I-converting enzyme-inhibitory activity; antioxidant activity; chemical composition