Hydrophilic and hydrophobic peptides of probiotic fermented whey

Abstract

Fermented milk products have many health-promoting effects, such as improvement of lactose metabolism, reduction of serum cholesterol and reduction of cancer risk. The beneficial health effects have been attributed to the release of bioactive peptides during fermentation. In this regard, a study was envisaged to prepare whey from WPC enriched low fat milk and to identify the peptides in probiotic fermented whey employing Lactobacillus acidophilus and Bifidobacterium longum The designates of fractions in nano filtered SW4 whey revealed presence of 4 to 5 hydrophobic peptides and 1 to 2 hydrophilic peptides in the permeate. Similarly, the permeate of SW5 revealed 5 to 6 peptide fractions of hydrophobic nature and 2 to 4 hydrophilic peptides. Thus, there is an increase in fractions with increasing WPC levels. The fermentation by probiotics are thus beneficial in forming peptides. Further research is required for assessing their bio activity.