Lowering the Maillard reaction products (MRPs) in heated whey protein products and their cytotoxicity in human cell models by whey protein hydrolysate
2011
Hongsprabhas, Parichat | Kerdchouay, Piyathida | Sakulsom, Premwadee
This study investigated the potential use of reconstituted whey protein hydrolysate as an antibrowning agent in thermally processed foods and as a chemopreventive ingredient in biological systems. Hydrolysates were prepared by tryptic (EC 3.4.21.4) hydrolysis of whey protein concentrate (WPC) or heated (80°C for 30min) whey protein concentrate (HWPC). Tryptic hydrolysis of WPC and HWPC increased the oxygen radical absorbance capacity-fluorescein (ORACFL) antioxidant capacity from 0.2 to 0.5μmol Trolox equivalent (TE)/mg protein in both whey protein hydrolysate (WPH) and heated whey protein hydrolysate (HWPH) (p<0.05). The reconstituted WPH and HWPH could prevent the formation of Maillard reaction products (MRPs) induced by a thermal process employed on WPC suspensions between 80 and 121°C in the presence of lactose up to 0.25M (p<0.05). The MRPs in HWPC were cytotoxic to both normal human intestinal FHs 74 Int cells and human epithelial colorectal carcinoma Caco-2 cells. The IC₅₀ of HWPC was around 3.18–3.38mg/mL protein. Nonetheless, when both cell types were grown in media supplemented with WPH prior to the uptake of MRPs in HWPC at 3.5mg/mL, they were able to survive (p<0.05). Overall, this study indicated the efficacy of WPH and HWPH in the prevention of MRP cytotoxicity. It was suggested that the ORACFL antioxidant capacity of WPH and HWPH needed to be high enough to provide a chemopreventive effect against MRP cytotoxicity.
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