136275 20260217205520.0 doi 10.1016/j.ifset.2024.103745 sideral 139307 ART-2024-139307 eng Graikini, Dimitra Universidad de Zaragoza Effect of ultra-high pressure homogenization on the antirotaviral activity of bovine milk whey 2024 Access copy available to the general public Unrestricted In 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. info:eu-repo/grantAgreement/ES/DGA/A20-23R info:eu-repo/grantAgreement/EC/H2020/801586/EU/International Doctoral Programme for Talent Attraction to the Campus of International Excellence of the Ebro Valley/IberusTalent This project has received funding from the European Union’s Horizon 2020 research and innovation program under grant agreement No H2020 801586-IberusTalent info:eu-repo/grantAgreement/ES/MICINN/PID2022-139104OB-I00 info:eu-repo/grantAgreement/ES/MINECO/AGL2017-82987-R info:eu-repo/semantics/openAccess by-nc-nd https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es 6.8 2024 FOOD SCIENCE & TECHNOLOGY 20 / 182 = 0.11 2024 Q1 T1 1.502 2024 Chemistry (miscellaneous) 2024 Q1 Industrial and Manufacturing Engineering 2024 Q1 Food Science 2024 Q1 12.5 2024 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Alvarez-Sabatel, Saioa Puértolas, Eduardo Pérez, María Dolores Universidad de Zaragoza (orcid)0000-0003-2555-8425 Sánchez, Lourdes Universidad de Zaragoza (orcid)0000-0001-5964-823X 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 96 (2024), 103745 [pp.] Innov. food sci. emerg. technol. INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES 1466-8564 2486933 http://zaguan.unizar.es/record/136275/files/texto_completo.pdf Versión publicada 2512373 http://zaguan.unizar.es/record/136275/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:136275 articulos driver 2026-02-17-20:28:28 ARTICLE