RESUMO
This study aimed to evaluate the effect of high-intensity ultrasound as pre-treatment in the development of fermented whey and oat beverages. Oat malt was produced, incorporated into a whey formulation (35, 50 and 65% v/v of whey) and ultrasonicated (at 40 kHz and 11 W/cm2) for 0, 3 or 10 min, prior to fermentation with L. casei 431. The treatments were identified as 35/65/0, 50/50/0, 65/35/0, 35/65/3, 50/50/3, 65/35/3, 35/65/10, 50/50/10 and 65/35/10, referring to the whey percentage, oat percentage, and the ultrasound time (min), respectively. The beverages 50/50/0 and 50/50/3 registered the highest (P < 0.05) growth with 1.96 and 2.00 log CFU ml, respectively. In general, the final average population of L. casei 431 was 7 to 8.86 log CFU/ml, being this adequate for a probiotic beverage. The highest antioxidant activity was found in the 35/65/3, 35/65/10, 50/50/3 and 50/50/10 beverages without difference (P < 0.05) among them. There was no effect of gender on the acceptance of the probiotic beverages. The best accepted beverage by women was 50/50/3 and both genders disliked the beverage 35/65/10. There was no relationship between the acceptance of the beverages and the consumers' habit by fermented milk beverages. No difference in the preference between the 50/50/0 and the 50/50/3 beverage was found. It is concluded that the probiotic beverage containing 50% whey and 50% oat and ultrasonicated for 3 min generated the highest levels of L. casei 431 growth, high antioxidant activity and good consumer acceptance and preference.
RESUMO
RESUMEN El lactosuero es un subproducto derivado de la elaboración de queso. La calidad de la composición química de las proteínas del lactosuero las convierte en un sustrato ideal para la generación de péptidos con actividad biológica. La presente revisión tiene por objetivo analizar y discutir los efectos fisiológicos de los péptidos bioactivos derivados de las proteínas del lactosuero (PBDL) en la salud. Asimismo, este trabajo muestra detalladamente las estructuras químicas de las secuencias de los PBDL capaces de ejercer efectos favorables in vitro e in vivo e influir positivamente en los sistemas cardiovascular, endócrino e inmunológico. Sin embargo, las metodologías para generar PBDL de manera controlada, la dosificación y las concentraciones óptimas han sido poco exploradas. Por lo que es importante llevar a cabo investigación de frontera que permita avanzar el umbral del conocimiento vislumbrando la posibilidad de utilizar los PBDL como coadyuvantes en la prevención y tratamiento de enfermedades.
ABSTRACT Whey is a by-product of cheese production. The relevant chemical composition of whey proteins makes them an ideal substrate to release peptides with biological activity. The objective of this manuscript was to analyze and discuss the effects of whey-derived proteins bioactive peptides in health. Moreover, this review shows in detail sequences able to benefit human systems. Several in vitro and in vivo studies showed the capacity of these bioactive peptides to positively influence cardiovascular, endocrine and immune systems. However, the methodologies to obtain them in a controlled way, as well as dose and optimum concentrations have been scarcely explored. Therefore, it is necessary to conduct new research to improve knowledge that focuses on the possibility of using whey-derived bioactive peptides in the prevention and treatment of diseases.