Characterization of macrophage stimulating compound in glycated whey protein concentrate

Su Hyun Chun, Ha Hyung Kim, Yoonsook Kim, Kwang Won Lee

Research output: Contribution to journalArticlepeer-review

4 Citations (Scopus)

Abstract

Whey, a by-product of cheese making, is a collection of several milk proteins and has functional and nutritional values. Whey protein concentrate (WPC) exhibits various functional effects by glycation. Studies to find sugar-binding sites in a protein having a functional effect are reported. However, it is rarely clear whether it confirms that glycated single protein exhibits the same effect of protein cluster. This study confirmed which protein sites are responsible for the effect of glycated WPC (G-WPC). β-Lactoglobulin (LG) was the major protein of G-WPC and glycated with lactose. The glycated LG increased the nitric oxide and cytokine secretion similar to G-WPC and peptide sequences of active compound was confirmed using the high molecular weight band of G-WPC. The K151 and K157 residues of LG were modified by glycation with sugar in common with G-WPC. These residues of glycated LG potentially contribute to the immune-modulation effect of G-WPC.

Original languageEnglish
Pages (from-to)1113-1123
Number of pages11
JournalFood Science and Biotechnology
Volume29
Issue number8
DOIs
Publication statusPublished - 2020 Aug 1

Bibliographical note

Funding Information:
This research was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MEST) (No. 2017R1A2B4012182), Main Research Program (E0164400-04) of the Korea Food Research Institute (KFRI) funded by the Ministry of Science, and School of Life Science and Biotechnology for BK21 PLUS, Korea University. The authors thank the Institute of Biomedical Science and Food Safety, CJ-Korea University Food Safety Hall (Seoul, Republic of Korea) for providing the equipment and facilities.

Publisher Copyright:
© 2020, The Korean Society of Food Science and Technology.

Keywords

  • Macrophage stimulatory activity
  • Maillard reaction
  • Mass spectrometry
  • Whey protein

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology

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