Response surface methodology applied to the generation of casein hydrolysates with antioxidant and dipeptidyl peptidase IV inhibitory properties.
BACKGROUND
Hydrolysis parameters affecting the release of dipeptidyl peptidase IV (DPP-IV) inhibitory and antioxidant peptides from milk proteins have not been extensively studied. Therefore, a multifactorial (i.e. pH, temperature and hydrolysis time) composite design was used to optimise the release of bioactive peptides (BAPs) with DPP-IV inhibitory and antioxidant [oxygen radical absorbance capacity (ORAC)] properties from sodium caseinate.


RESULTS
Fifteen sodium caseinate hydrolysates (H1-H15) were generated with ProtamexTM, a bacillus proteinase activity. Hydrolysis time (1 to 5 h) had the highest influence on both DPP-IV inhibitory properties and ORAC activity (P < 0.05). Alteration of incubation temperature (40 to 60 °C) and pH (6.5 to 8.0) had an effect on the DPP-IV inhibitory properties but not the ORAC activity of the Protamex sodium caseinate hydrolysates. A multi-functional hydrolysate, H12, was identified having DPP-IV inhibitory (actual: 0.82 ± 0.24 vs. predicted optimum: 0.68 mg mL-1) and ORAC (actual: 639 ± 66 vs. predicted optimum: 639 µmol TE g-1) activity of the same order (P > 0.05) as the response surface methodology (RSM) predicted optimum bioactivities.


CONCLUSIONS
Generation of milk protein hydrolysates through multifactorial design approaches may aid in the optimal enzymatic release of BAPs with serum glucose lowering and antioxidant properties. © 2016 Society of Chemical Industry.
Life Sciences Department, University of Limerick, Limerick, Ireland.|Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland.
Alice B
AB
Nongonierma
Life Sciences Department, University of Limerick, Limerick, Ireland.|Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland.
Solène Le
SL
Maux
Life Sciences Department, University of Limerick, Limerick, Ireland.
Claire
C
Esteveny
Life Sciences Department, University of Limerick, Limerick, Ireland.|Food for Health Ireland (FHI), University of Limerick, Limerick, Ireland.
Richard J
RJ
FitzGerald
D000818:Animals; D000975:Antioxidants / Q000378:metabolism / Q000494:pharmacology*; D001407:Bacillus / Q000201:enzymology; D001786:Blood Glucose / Q000378:metabolism; D002364:Caseins / Q000096:biosynthesis*; D018819:Dipeptidyl Peptidase 4 / Q000378:metabolism*; D054873:Dipeptidyl-Peptidase IV Inhibitors / Q000378:metabolism / Q000494:pharmacology*; D006801:Humans; D006868:Hydrolysis; D007004:Hypoglycemic Agents / Q000378:metabolism / Q000494:pharmacology*; D008894:Milk Proteins / Q000378:metabolism / Q000494:pharmacology; D010447:Peptide Hydrolases / Q000378:metabolism; D011492:Protein Hydrolysates / Q000096:biosynthesis*; D013552:Swine; D013696:Temperature
D000975:Antioxidants; D001786:Blood Glucose; D002364:Caseins; D054873:Dipeptidyl-Peptidase IV Inhibitors; D007004:Hypoglycemic Agents; D008894:Milk Proteins; D011492:Protein Hydrolysates; C475729:casein hydrolysate; D010447:Peptide Hydrolases; D018819:Dipeptidyl Peptidase 4
antioxidant; bioactive peptides; casein; dipeptidyl peptidase IV inhibition; response surface methodology