The functionalities and applications of whey/whey protein in fermented foods: a review

Xiaorong Zeng,Yujie Wang,Shuda Yang,Yijun Liu,Xing Li,Diru Liu 한국식품과학회 2024 Food Science and Biotechnology Vol.33 No.4

Whey, a major by-product of cheese production, is primarily composed of whey protein (WP). To mitigate environmental pollution, it is crucial to identify effective approaches for fully utilizing the functional components of whey or WP to produce high-value-added products. This review aims to illustrate the active substances with immunomodulatory, metabolic syndrome-regulating, antioxidant, antibacterial, and anti-inflammatory activities produced by whey or WP through fermentation processes, and summarizes the application and the effects of whey or WP on nutritional properties and health promotion in fermented foods. All these findings indicate that whey or WP can serve as a preservative, a source of high-protein dietary, and a source of physiologically active substance in the production of fermented foods. Therefore, expanding the use of whey or WP in fermented foods is of great importance for converting whey into value-added products, as well as reducing whey waste and potential contamination.

Assessment of technological characteristics and microbiological quality of marinated turkey meat with the use of dairy products and lemon juice

Augustyńska-Prejsnar Anna,Hanus Paweł,Sokołowicz Zofia,Kačániová Miroslava 아세아·태평양축산학회 2021 Animal Bioscience Vol.34 No.12

Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product.Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L*a*b*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey.Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product. Objective: The aim of this study was to evaluate the effect of marinating turkey meat with buttermilk and acid whey on the technological traits and microbiological quality of the product. Methods: Slices of turkey meat muscles were marinated for 12 hours in buttermilk (n = 30), acid whey (n = 30) and comparatively, in lemon juice (n = 30). The control group (n = 30) consisted of unmarinated slices of turkey breast muscles. Physical parameters (pH, water holding capacity, colour L*a*b*, shear force, weight loss) were assessed and quantitative and qualitative microbiological evaluation of raw and roasted products was performed. The microbiological parameters were determined as the total viable counts of mesophilic aerobic bacteria, of the Enterobacteriaceae family, and Pseudomonas spp. Bacterial identification was performed by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry. Results: Marinating turkey meat in buttermilk and whey compared to marinating in lemon juice and the control sample resulted in a higher (p<0.05) degree of yellow color saturation (b*) and a reduction (p<0.05) in the number of mesophilic aerobic bacteria, Pseudomonas spp. and Enterobacteriaceae family as well as the number of identified mesophilic aerobic bacteria in both raw and roasted samples. The lowest (p<0.05) shear force values were found in products marinated in whey. Conclusion: The use of buttermilk and acid whey as a marinade for meat increases the microbiological safety of the product compared to marinating in lemon juice, while maintaining good technological features of the product.

유청과 표고버섯 추출물의 혼합 발효를 통한 기능성 음료 제조

양희선 ( Hee Sun Yang ),조준희 ( Jun Hee Jo ),최유진 ( Yu Jin Choi ),정후길 ( Hoo Kil Jung ),박태영 ( Tae Young Park ),진성우 ( Seong Woo Jin ),최봉석 ( Bong Suk Choi ),서경순 ( Kyoung Sun Seo ),허창기 ( Chang Ki Huh ) 한국유가공기술과학회 2014 Journal of Dairy Science and Biotechnology (JMSB) Vol.32 No.2

다양한 기능성을 갖는 유청과 표고버섯을 혼합한 기능성음료를 개발해 유청의 활용 범위를 높이고자, 유청과 표고버섯을 혼합하여 유산균 발효를 시킨 다음, 발효 전.후 성분 비교, 항산화 활성 평가 및 관능검사 등을 실시한 결과는 다음과 같다. 표고버섯 첨가량에 따른 pH 변화는 버섯첨가량이 증가할수록 약간 감소하는 경향을 보였으나, 시료구별 큰 유의적인 차이를 보이지 않았다. 산도는 표고버섯 첨가량이 증가할수록 높아지는 걸 확인하였다. 표고버섯 첨가 유청 발효액의 유산균수는 1011까지 확인되어 유산균 음료로의 가능성을 확인하였다. 발효 전 유청과 발효후 유청 발효액의 단백질 함량은 유의적인 차이를 보이지않았고, 지방 함량은 0.31%에서 0.63%로 발효 후 유청 발효액이 약 2배 정도 증가하였다. 유리당은 lactose의 경우, 발효 전 4.83%에서 발효 후 2.48~2.61%로 급격히 감소하였다. 유리아미노산 함량은 발효 전 유청은 196.7 mg%였고, 발효 후 유청 발효액의 경우 260.16~462.16 mg%로 함량이 증가하였다. 발효 전.후 DPPH radical 소거 활성은 유산균 접종 후 즉시 측정한 값과 비교해, 발효 24시간째측정한 값이 모든 시료구에서 높게 나타났다. ABTS radical소거 활성은 DPPH radical 소거 활성 측정 결과와 마찬가지로 발효한 시료가 발효 전 시료에 비해 활성이 매우 높게 나타났다. 발효 전.후 산화질소 생성량은 발효 후의 산화질소 생성량이 발효 전의 산화질소 생성량에 비해 낮아지는 경향을 보였다. 유청 발효액의 관능평가 결과는 색, 맛및 종합기호도 항목에서는 1.0% 첨가구에서 4.7, 4.5 및 4.8로 가장 높은 기호도를 보였다. 유청 발효액의 브랜딩을 통한 유청 음료의 관능평가 결과, 브랜딩 후 유청 음료는 7~8점 정도의 기호도를 보여 음료로써의 기호도 값을 확보하였다. 표고버섯향 첨가량에 따른 기호도를 보면 0.01% 첨가 시료구에서 모든 항목의 기호도가 높게 나타났다. This study was carried out to investigate the quality characteristics and antioxidant activity of a functional drink prepared by mixed fermentation of oak mushroom extract and whey. As the ratio of oak mushroom extract increased, the pH value of the whey fermentative solution decreased proportionally, and the titratable acidity increased significantly. The number of lactic acid bacteria after 24 hours of culture was at a level of 1011 CFU/mL in all whey fermentative solutions containing oak mushroom extracts. DPPH and ABTS radical scavenging activities after 24 hours of culture were higher in a fermentative solution containing oak mushroom extract than in the control. After 24 hours of culture, the nitric oxide production in whey fermentation solution by LPS-induced RAW 264.7 cells was lower compared to that in whey fermentation solution with oak mushroom. Sensory evaluation revealed that, color, flavor, taste, and overall acceptability of the whey fermentation solution sample, which contained 1.0% oak mushroom extract, were much better than those of the other groups. Sensory evaluation of a whey drink containing oak mushroom flavor indicated that the whey drink containing 0.001% oak mushroom flavor was better than the other samples.

Optimal Production of Fermented Whey Presenting Bifidogenic Growth Stimulator Activity

Jong-Kwang Lee,엄지은,신현수,신원선,문기성 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.5

Various culture conditions for the production of fermented whey presenting bifidogenic growth stimulator (BGS) activity were evaluated using Leuconostoc mesenteroides CJNU 0147 and Lactobacillus casei CJNU 0588. The BGS activity of fermented whey produced with mixed culture of Leu. mesenteroides CJNU 0147 and L. casei CJNU 0588 was higher than those of single cultures. The optimal temperature for the production of the fermented whey was 20oC. The anaerobic culture conditions via nitrogen gas supply had no influence on the BGS activity of fermented whey. The BGS activity of the heat-treated fermented whey samples was slightly decreased by 7.63,11.66, and 15.12% at 80, 100, and 121oC, respectively for 15 min. Pilot-scale (75 L) fermented whey was produced using the 2 freeze-dried cell powders of CJNU 0147 and CJNU 0588 and spray-dried. The spray-dried fermented whey presented BGS activity, indicating it can be used as a functional food material.

Oxygen barrier performance of whey-protein-coated plastic films as affected by temperature, relative humidity, base film and protein type

Hong, Seok-In,Krochta, John M. Elsevier 2006 Journal of food engineering Vol.77 No.3

<P><B>Abstract</B></P> <P>Oxygen permeation properties of whey-protein-coated plastic films were examined to compare their oxygen-barrier performance as affected by temperature (15–40°C), relative humidity (30–85% RH), base film (PE: polyethylene & PP: polypropylene), and protein type (WPI: whey protein isolate & WPC: whey protein concentrate). The resulting whey-protein-coated films showed increase in oxygen permeability (OP) as temperature increased, with an Arrhenius behavior, and activation energy of 10.9–12.1kcal/mol, regardless of types of whey proteins and base films. Relative humidity had an exponential effect on OP of the coated films, with excellent oxygen-barrier properties at low to intermediate RH. Overall OP values of the whey-protein-coated PP were significantly lower than those of the coated PE, mainly due to the intrinsic permeation characteristics of the base films. No remarkable differences could be observed in the oxygen-barrier performance between WPI and WPC coatings. Results suggest that whey protein coatings could work successfully as an oxygen barrier under low moisture conditions and have potential as an alternative to existing expensive synthetic oxygen-barrier polymers in composite structures for food packaging applications.</P>

The Effects of Heating on the Physicochemical and Functional Properties of Acid Whey Compared to Sweet Whey

Jinhan Shon,Sun-Hye Lee,Fan-Zhu Lee,Byung-Doo Lee,Jong-Bang Eun 한국식품과학회 2007 Food Science and Biotechnology Vol.16 No.5

In this study, we investigated the effects of heating (80℃, 30 min) on the physicochemical and functional attributes of acid (cottage) and sweet (Edam and Cheddar) whey powders. The water holding capacity (WHC) of the whey powders was not affected by heating or pH value. The heated Cheddar whey powder had a significantly lower (p<0.05) WHC than that of the other wheys. Heating detrimentally impacted the emulsifying and foaming properties. On the other hand, heating significantly enhanced the heat stabilities (HS) of all powders. This was best demonstrated at the acidic pH values of 3.0 and 4.5, where the HS increased by 57 and 53, 181 and 167, and 31 and 48%, for the cottage, Edam, and Cheddar, respectively. Overall, this data provides useful insights into the manufacture of pasteurization and retort-stable whey powders.

치즈 유청의 오이모자이크바이러스와 고추모틀바이러스 감염 억제 효과

정봉남(Bong Nam Chung),권선정(Sun Jung Kwon),최국선(Gug Seoun Choi),윤주연(Ju Yeon Yoon),조인숙(In Sook Cho) 한국식물병리학회 2020 식물병연구 Vol.26 No.2

치즈 제조공정에서 나오는 부산물인 유청이 진딧물에 의 해 전염되는 오이모자이크바이러스(cucumber mosaic virus, CMV)와 고추모틀바이러스(pepper mottle virus, PepMoV)의 감염 억제효과가 있는지를 고추 ‘청양’ 품종을 대상으로 조사 하였다. 온실에서 유청 원액 및 원액을 물로 2–20배로 희석하 여 고추 ‘청양’ 품종에 분무한 후 복숭아혹진딧물을 이용하여 CMV-Vch를 접종한 결과, 원액을 처리한 실험 구의 감염률이 6.6%로, 대조로 물을 처리한 실험 구의 감염률 23.3%에 비해 저하되었다. 노지에서 재배하는 고추 ‘청양’ 품종에 CMV는 인 위적으로 접종하지 않고 자연 감염되도록 둔 상태에서 정식일 부터6월말일까지1주일간격으로유청원액을분무처리한결 과, 6월5일 이전에 자연적으로 CMV에 감염된 식물체의 비율이 무처리와 살충제 처리에 비해 각각 18.9%와 16.7% 감소하였다. 유청의 식물 바이러스 감염억제에 대한 작용 기작을 알기 위하 여 온실에서 PepMoV-kr에 감염된 식물체 즙액과 유청을 1:1로 혼합하여 고추에 인공접종하여 시간경과에 따른 외피단백질 농도변화를웨스턴블로팅방법으로분석한결과,접종6일후 대조에 비하여 적었으나, 접종 9일 후에는 대조와 동일하게 증 가하였다. 본 연구 결과는 유청이 고추에 발생하는 서로 다른 속에 속하는 두 종류의 바이러스인 CMV와 PepMoV에 의한 감 염 억제에 효과가 있다는 것을 보여주었다. Evaluations were made for the effects of cheese whey treatment on infection of pepper plants by cucumber mosaic virus-Vch (CMV-Vch) and pepper mottle virus-Kr (PepMoV-Kr). In a greenhouse, pepper plants sprayed with whey, prior to inoculation by CMV-Vch using aphids, showed a viral infection rate significantly lower (6.6%) than for the control (23.3%). In an open field experiment, in which CMV infection relied on natural transmis- sion by aphids, pepper plants were sprayed with undiluted whey once a week, starting on the transplanting date (May 2) to the end of June. On June 5, these whey-sprayed plants showed a CMV infection rate reduced by 18.9% and 16.7%, compared to untreated and pesticide-treated plants, respectively. In the greenhouse, pepper plants inoculated with PepMoV-Kr mixed with whey showed a viral infection rate decreased by 60% compared to the control. The accumulated amount of PepMoV-Kr coat protein was less than that for the virus- only control at 6 days post inoculation (dpi), but increased up to a similar level as the control at 9 dpi. This study showed that cheese whey is effective in reducing infection of both CMV and PepMoV in pepper plants.

Combined Effect of Dietary Supplementation with Pressurized Whey and Exercise Training in Chronic Obstructive Pulmonary Disease: A Randomized, Controlled, Double-Blind Pilot Study

Louis Laviolette,Larry C. Lands,Nurlan Dauletbaev,Didier Saey,Julie Milot,Steeve Provencher,Pierre LeBlanc,Franc¸ois Maltais 한국식품영양과학회 2010 Journal of medicinal food Vol.13 No.3

Pressurized whey supplementation, by its antioxidant and nutritional properties, may improve exercise tolerance and potentiate the effects of exercise training in patients with chronic obstructive pulmonary disease (COPD). In this randomized, double-blind, placebo-controlled study, 22 patients with COPD were allocated to receive active pressurized whey or placebo (casein) dietary supplementation for a 16-week period. Patients continued their usual physical activities for the first 8 weeks, whereas they were subjected to an exercise training program for the remaining 8 weeks of the study. Patients were evaluated at baseline, after 8 weeks of supplementation alone (time point, 8 weeks), and after 8 weeks of its combination with exercise training (time point, 16 weeks). The constant workrate cycle endurance test (CET), potentiated quadriceps twitch force, mid-thigh cross-sectional area, and Chronic Respiratory Questionnaire (CRQ) were used to evaluate the effects of treatments. The inflammatory (C-reactive protein and interleukin-6) and oxidant/antioxidant (protein oxidation and glutathione) blood profiles were also characterized. At week 8, there was no increase in CET time in either group. At week 16, there was a statistically significant increase in CET time in the whey-only group (P<.05). Further, at week 16, there was clinically significant improvement in the Dyspnea and the Mastery scales of the CRQ in both groups. Also, the Fatigue and Emotional Control scales of the CRQ showed clinically significant improvement in the whey-only group. Study interventions did not modify significantly the systemic inflammatory and oxidative stress markers that were assessed. Thus dietary supplementation with pressurized whey may potentiate the effects of exercise training on exercise tolerance and quality of life in patients with COPD.

다양한 유청제품인 WP, WPC 34, WPC 80, DWP, LP를 Soymilk에 첨가하여 제조된 Mozzarella Cheese Analogue의 저장 중품질 변화에 관한 연구

진우승 ( Woo Seung Jin ),송광영 ( Kwang Young Song ),서건호 ( Kun Ho Seo ),윤여창 ( Yoh Chang Yoon ) 한국유가공기술과학회 2013 한국유가공기술과학회지 Vol.31 No.1

The purpose of this study was to develop Mozzarella cheese analogues by using dairy products in the form of WPC 34, WPC 80, whey protein, demineralized whey powder, and lactose powder along with soy milk. Soy milk was separately blended with 5% WPC 34 (A), WPC 80 (B), DWP (C), WP (D), and LP (E) and also with 10% WPC 34 (F), WPC 80 (G), DWP (H), WP (I), and LP (J). Blending of soy milk and whey products showed that increase in the proportions of whey products (WPC 34, WPC 80, DWP, WP, and LP) led to increase in the protein, lactose, and SNF levels of the admixture. A decrease in fat content was observed for all cheeses prepared from mixtures, relative to those for the control cheese. The nitrogen content within analogue samples was higher than that in the control cheese and increased with increase in the proportions of whey products within soy milk. Higher water soluble nitrogen levels were observed in cheese prepared from whey-product-blended soy milk than in the control cheese. The non-protein nitrogen level within the control Mozzarella cheese was significantly lower than that in the Mozzarella analogues, and, in the case of cheese analogues, it increased with increase in the proportion of whey products in soy milk. With regard to the physicochemical and sensory qualities of the Mozzarella cheese analogues and control cheese, the pH of all analogue samples, with the exception of the cheese prepared from group G, was lower than that of the control Mozzarella cheese. Rheological studies showed that the hardness of Mozzarella cheese analogues was lower than that of the control Mozzarella, while the elasticity, cohesiveness, and brittleness of the analogues was higher. The control sample had a higher meltability level than any of the Mozzarella analogues. Mozzarella cheese prepared with the traditional method had higher browning and stretching levels than all the cheese analogues, but a lower oiling-off level.

Kefir grain에 의한 유청발효액의 특성과 human mast cell-1 (HMC-1)에서 염증 cytokine 조절에 미치는 영향

손지윤(Ji Yoon Son),박영우(Young W. Park),렌친핸드(Gereltuya Renchinkha),한정필(Jung Pil Han),범진우(Jin Woo Bum),백승희(Seung-Hee Paik),이조윤(Jo Yoon Lee),남명수(Myoung Soo Nam) 한국생명과학회 2016 생명과학회지 Vol.26 No.6

Kefir는 약한 신맛과 백색의 끈적한 특징을 가지는 산성-알코올성 발효유제품이다. Kefir는 오랫동안 probiotic 미생물로 면역조절 효과를 포함한 건강에 도움이 되는 발효유로 알려져 왔다. 본 연구는 Kefir grain를 이용한 유청발효액의 발효특성과 pro-inflammatory cytokine의 발현과 분비에 미치는 영향을 in vitro 실험을 통하여 조사하기 위해 수행했다. Kefir grain를 이용한 유청발효액의 유산균수와 효모수는 발효 16시간에 최고 수준인 1.83×10<SUP>8</SUP> CFU/ml, 6.5×10<SUP>5</SUP> CFU/ml로 나타났다. 또한 유당과 유청단백질은 부분적으로 가수분해되었다. Human mast cell (HMC)-1을 이용하여 in vitro에서 조사한 항염증 효과는 8, 16, 24시간 동안 발효한 유청발효액에서 pro-inflammatory cytokine인 interleukin (IL)-4가 발현되었으나 48시간 유청발효액에서는 발현되지 않았다. 또한 IL-8도 8, 16, 24시간 동안 발효한 유청발효액에서 발현되었으나 48시간 유청발효액에서는 발현되지 않았다. 이러한 cytokine들의 분비는 IL-4는 8, 16, 24시간 동안 발효한 유청발효액에서는 20-25 ng 정도였으나 48시간 유청발효액에서는 5 ng 정도로 낮았다. IL-8은 8, 16, 24시간 발효한 유청발효액에서는 15-20 ng 분비되었으나 48시간 유청발효액에서는 8 ng 정도로 낮았다. 이와 같이 Kefir grains을 이용한 유청발효액은 항염증 기능이 있어 기능성 식품소재와 의약품 소재로 응용할 수 있을 것으로 판단된다. Kefir is an acidic-alcoholic fermented milk product originating from the Caucasian mountains. Kefir has long been known for its probiotic health benefits, including its immunomodulatory effects. The objectives of this study were to investigate the properties of a fermented whey product and to examine the effects of kefir grains on the in vitro immune-modulation of human mast cell-1 (HMC-1). The results showed that the whey fermented by kefir grains contained the maximum lactic acid bacteria and yeast for 16 hr by 1.83×10<SUP>8</SUP> and 6.5×10<SUP>5</SUP> CFU/ml, respectively, and lactose and whey proteins were partially hydrolyzed. The experimental whey fermented by kefir grains exhibited an in vitro anti-inflammatory effect on the HMC-1 line for 8, 16, and 24 hr, and this effect induced the expression of interleukin (IL)-4 as a pro-inflammatory cytokine, but not for 48 hr by RT-PCR in HMC-1 cells. In addition, the same phenomenon was observed for the expression of IL-8 as a pro-inflammatory cytokine by the kefir-fermented whey during the same periods of 8-48 hr under the same conditions. These cytokines resulted in the production of IL-4 at 20-25 ng in HMC-1 cells for 8, 16, and 24 hr, whereas 5 ng was produced for 48 hr by the fermented whey. In contrast, IL-8 was produced at 15-20 ng in HMC-1 cells during 4, 8, 16, and 24 hr, while 7 ng was produced at 48 hr. It was concluded that the whey fermented by kefir grains possesses a potential anti-inflammatory function, which could be used for an industrial application as an ingredient of functional foods and pharmaceutical products.