Augmentation of biofunctional properties of whey protein on fermentation with Lactobacillus helveticus.

Abstract

The aim of the present study was to evaluate the biofunctional properties of fermented whey protein hydrolysates. Fermentation parameters were optimized according to the peptides production, antioxidative and ACE-inhibitory activity. Biofunctional properties viz. antioxidative, antihypertensive (ACE-inhibition) and immunomodulatory have been ana-lysed by fermenting whey and whey supplemented with whey protein concentrate (WPC) with Lactobacillus helveticus (1%, 37ºC/48 h). In order to confirm immunomodulatory potential (anti-allergic activity) of fermented whey hydrolysates an in-vivo study using mice as an animal model was carried out. It was observed that fermented whey protein hydrolysate showed good antioxidative, ACE-inhibitory and immunomodulatory activity under in vitro conditions. Feeding of ferment-ed whey products resulted in significant decrease of total IgE and ovalbumin-specific IgE levels in allergy induced mice by shifting the production to higher IL-2 and lower IL-4 levels. Thus fermented whey hydrolysates were able to control the ovalbumin induced allergy in mice.