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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(8): 1113-1123
Characterization of macrophage stimulating compound in glycated whey protein concentrate
Su-Hyun Chun1 • Ha Hyung Kim2 • Yoonsook Kim3 • Kwang-Won Lee1
1 Department of Biotechnology, College of Life Science and Biotechnology, Korea University, 145 Anam-ro, Seongbukgu, Seoul 02841, Republic of Korea 2College of Pharmacy, Chung-Ang University, 84 Heukseokro, Dongjak-gu, Seoul 06974, Republic of Korea 3 Division of Functional Food Research, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
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). b-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.
KEYWORD
Maillard reaction ∙ Whey protein ∙ Mass spectrometry ∙ Macrophage stimulatory activity
Food Science and Biotechnology 2020 ; 29(8): 1113-1123
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