doi:10.1016/j.ifset.2024.103745engGraikini, DimitraAlvarez-Sabatel, SaioaPuértolas, EduardoPérez, María DoloresSánchez, LourdesEffect of ultra-high pressure homogenization on the antirotaviral activity of bovine milk wheyART-2024-139307In 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.2024http://zaguan.unizar.es/record/13627510.1016/j.ifset.2024.103745http://zaguan.unizar.es/record/136275oai:zaguan.unizar.es:136275info:eu-repo/grantAgreement/ES/DGA/A20-23Rinfo:eu-repo/grantAgreement/EC/H2020/801586/EU/International Doctoral Programme for Talent Attraction to the Campus of International Excellence of the Ebro Valley/IberusTalentThis project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 801586-IberusTalentinfo:eu-repo/grantAgreement/ES/MICINN/PID2022-139104OB-I00info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987-RINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 96 (2024), 103745 [pp.]by-nc-ndhttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.esinfo:eu-repo/semantics/openAccess