The fermentation of whey protein and mulberry polyphenols by forming protein-phenolic adducts: Improved digestions

Area of Science:

• Food Science and Technology
• Nutritional Biochemistry
• Gastrointestinal Health

Background:

• Whey protein (WP) and mulberry polyphenols (MP) are valuable bioactive compounds.
• Understanding their interactions during digestion is crucial for optimizing health benefits.
• Adduct formation can alter the functional properties of food components.

Purpose of the Study:

• To investigate the impact of WP-MP adducts on the digestion and fermentation of WP and MP.
• To assess the changes in antioxidant capacity and phenolic compound bioaccessibility.
• To evaluate the effects on gut microbiota and short-chain fatty acid production.

Main Methods:

• An in vitro digestion model was employed to simulate oral, gastric, and intestinal digestion.
• Phenolic content and individual compound profiles were analyzed using HPLC.
• Fermentation of non-dialyzable residue by gut microbiota was assessed for pH, bacterial proliferation, and SCFA production.

Main Results:

• WP-MP adducts increased the in vitro antioxidant capacity of WP digestive products.
• Total extractable phenolic content of MP decreased significantly after adduct formation but showed increased bioaccessibility during intestinal digestion.
• WP-MP adducts enhanced intestinal digestion of WP, increasing its degree of hydrolysis by 9.70% and promoting beneficial gut bacteria and SCFA production.

Conclusions:

• WP-MP adduct formation improves WP digestion and MP bioaccessibility.
• The adducts positively influence gut health by modulating microbiota and SCFA production.
• WP-MP adducts represent a promising novel ingredient for functional foods.