000168404 001__ 168404
000168404 005__ 20260204153544.0
000168404 0247_ $$2doi$$a10.31989/ffhd.v16i1.1794
000168404 0248_ $$2sideral$$a147876
000168404 037__ $$aART-2026-147876
000168404 041__ $$aeng
000168404 100__ $$aGarcía, Laura$$uUniversidad de Zaragoza
000168404 245__ $$aEffect of homogenization and ultra-high-pressure homogenization on the activity of dairy by-products against gastrointestinal pathogens
000168404 260__ $$c2026
000168404 5060_ $$aAccess copy available to the general public$$fUnrestricted
000168404 5203_ $$aBackground: The growing emphasis on agri-food sustainability and the circular economy has promoted the valorization of dairy by-products, particularly whey, which has an estimated annual global production of approximately 200 million tons. Whey is a valuable source of proteins with nutritional and bioactive properties, and nearly half of its volume is processed into whey protein concentrate (WPC) and whey protein isolate (WPI). During WPI production, whey protein phospholipid concentrate (WPPC) is generated; however, its functional properties remain poorly characterized. The incorporation of bioactive compounds from bovine milk and its by-products into infant formulas and specialized products may contribute to gut, brain, and immune system health. Objective: This study aimed to characterize WPPC obtained from bovine whey and to evaluate its activity against Cronobacter sakazakii and rotavirus, as well as to assess the impact of conventional homogenization (CH) and ultra-high-pressure homogenization (UHPH) on this bioactivity. Methods: WPPC was obtained from industrial cheese whey through ultrafiltration and microfiltration. The resulting fractions were characterized by SDS-PAGE, laser diffraction (Mastersizer), and proteomic analysis, and were further compared with commercial WPPC. Conventional homogenization (25 MPa) and UHPH treatments (100–200 MPa) were applied using pilot plant-scale equipment. Antibacterial activity against C. sakazakii was evaluated by measuring bacterial growth and adhesion to Caco-2/TC7 cells, while antiviral activity against bovine rotavirus strain WC3 was assessed in MA104 cells using indirect immunofluorescence. Results: WPPC at a protein concentration of approximately 5 mg/mL inhibited C. sakazakii growth and adhesion to Caco-2/TC7 cells by ~40-50%, with both CH and UHPH enhancing the inhibitory activity of non-commercial WPPC by ~40%. WPPC achieved complete inhibition of rotavirus at concentrations above 0.25 mg/mL. The observed bioactivities appear to be mainly attributable to compounds with molecular weights greater than 30 kDa. Conclusion: WPPC exhibits significant antibacterial and antiviral activities, with antibacterial effects enhanced by homogenization treatments. UHPH emerges as a promising alternative to thermal pasteurization. These findings further expand current knowledge of WPPC functional properties and support its potential application as a functional ingredient in health-oriented food formulations. Keywords: cheese whey, WPPC, homogenization, ultra-high-pressure homogenization, rotavirus, Cronobacter sakazakii
000168404 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A20-23R$$9info:eu-repo/grantAgreement/ES/MICINN/PID2022-139104OB-I00
000168404 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000168404 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000168404 700__ $$aCarmona, Laura
000168404 700__ $$aCasado, Rodrigo$$uUniversidad de Zaragoza
000168404 700__ $$0(orcid)0000-0003-2555-8425$$aPérez, María$$uUniversidad de Zaragoza
000168404 700__ $$aTrujillo-Mesa, Antonio
000168404 700__ $$aHernández-Herrero, M. Manuela
000168404 700__ $$aRoig-Sagués, Artur
000168404 700__ $$0(orcid)0000-0002-5306-9365$$aGrasa, Laura$$uUniversidad de Zaragoza
000168404 700__ $$0(orcid)0000-0001-5964-823X$$aSánchez, Lourdes$$uUniversidad de Zaragoza
000168404 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000168404 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000168404 773__ $$g16, 1 (2026), 46-61$$tFunctional Foods in Health and Disease$$x2378-7007
000168404 8564_ $$s1072545$$uhttps://zaguan.unizar.es/record/168404/files/texto_completo.pdf$$yVersión publicada
000168404 8564_ $$s1945687$$uhttps://zaguan.unizar.es/record/168404/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000168404 909CO $$ooai:zaguan.unizar.es:168404$$particulos$$pdriver
000168404 951__ $$a2026-02-04-13:15:21
000168404 980__ $$aARTICLE