000136275 001__ 136275
000136275 005__ 20240731105611.0
000136275 0247_ $$2doi$$a10.1016/j.ifset.2024.103745
000136275 0248_ $$2sideral$$a139307
000136275 037__ $$aART-2024-139307
000136275 041__ $$aeng
000136275 100__ $$aGraikini, Dimitra$$uUniversidad de Zaragoza
000136275 245__ $$aEffect of ultra-high pressure homogenization on the antirotaviral activity of bovine milk whey
000136275 260__ $$c2024
000136275 5060_ $$aAccess copy available to the general public$$fUnrestricted
000136275 5203_ $$aIn the present study, ultra-high pressure homogenization (UHPH, 100–250 MPa) was applied on bovine whey. The ability of UHPH-treated whey to neutralize the bovine rotavirus strain WC3 was evaluated in vitro using a model of human intestinal epithelium. Results showed that whey homogenized at 100 and 200 MPa inhibited the rotavirus infection in a dose-response way, exhibiting >95% neutralization at 1.5 mg mL−1 protein concentration. However, after homogenization of whey at 250 MPa, a clear neutralization pattern could not be observed. This could be attributed to aggregation and/or denaturation of some bioactive proteins, as it has been evidenced in the electrophoretic profile of that sample. Interestingly, the fat fraction obtained from all UHPH-treated wheys, showed almost complete neutralization at 1 mg mL−1 protein concentration. Therefore, whey fractions could be used as functional ingredients in novel non-thermal processed products for the control of viral infections.
Industrial relevance
This study provides useful information to increase the commercial value of sweet, skimmed whey as a functional ingredient and its recognition as a natural source of antivirals. The use of emerging processing technologies, such as UHPH, could favor the preservation of certain bioactivity within the dairy by-product.
000136275 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R$$9info:eu-repo/grantAgreement/EC/H2020/801586/EU/International Doctoral Programme for Talent Attraction to the Campus of International Excellence of the Ebro Valley/IberusTalent$$9This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 801586-IberusTalent$$9info:eu-repo/grantAgreement/ES/MICINN/PID2022-139104OB-I00$$9info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987-R
000136275 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000136275 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000136275 700__ $$aAlvarez-Sabatel, Saioa
000136275 700__ $$aPuértolas, Eduardo
000136275 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María Dolores$$uUniversidad de Zaragoza
000136275 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000136275 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000136275 773__ $$g96 (2024), 103745 [pp.]$$pInnov. food sci. emerg. technol.$$tINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES$$x1466-8564
000136275 8564_ $$s2486933$$uhttps://zaguan.unizar.es/record/136275/files/texto_completo.pdf$$yVersión publicada
000136275 8564_ $$s2512373$$uhttps://zaguan.unizar.es/record/136275/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000136275 909CO $$ooai:zaguan.unizar.es:136275$$particulos$$pdriver
000136275 951__ $$a2024-07-31-09:22:01
000136275 980__ $$aARTICLE