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Published on: July 13, 2016
Processing of whey modulates proliferative and immune functions in intestinal epithelial cells
Duc Ninh Nguyen1, Per T Sangild2, Yanqi Li3
1Comparative Pediatrics and Nutrition, Department of Veterinary Clinical and Animal Sciences, University of Copenhagen, Frederiksberg C 1870, Denmark; Department of Food Science, University of Copenhagen, Frederiksberg C 1870, Denmark.
Insights
Low-heat processing of whey protein concentrate (WPC) preserves bioactive proteins, enhancing intestinal epithelial cell (IEC) proliferation and immune responses. Acid whey WPC shows particular promise for infant formula development.
Area of Science:
- Food Science
- Immunology
- Cell Biology
Background:
- Industrial processing of whey protein concentrate (WPC) often involves heat treatment, which can denature proteins and reduce bioactivity.
- The impact of varying thermal processing on WPC's bioactive protein content and its effects on intestinal epithelial cells (IECs) requires further investigation.
Purpose of the Study:
- To investigate the association between different thermal processing levels of WPC and the levels of bioactive proteins.
- To determine the effects of thermally processed WPC on IEC proliferation and immune responses.
Main Methods:
- WPC samples underwent varying degrees of thermal processing.
- Levels of bioactive proteins (lactoferrin, TGF-β2) were quantified.
- IEC proliferation assays were performed.
- Cytokine (IL-8) secretion was measured following WPC treatment and acid activation.
Main Results:
- Low-heat-treated WPC exhibited higher levels of lactoferrin and transforming growth factor-β2 compared to standard WPC.
- WPC derived from acid whey showed lower aggregate levels and enhanced IEC proliferation after acid activation.
- Low-heat-treated WPC from acid whey significantly increased IL-8 secretion in IECs.
- Acid-activated, low-heat-treated WPC from sweet whey also boosted IL-8 levels in IECs.
Conclusions:
- Higher bioactive protein content in low-heat-treated WPC, particularly from acid whey, positively influences IEC proliferation and cytokine responses.
- These findings suggest that careful processing of WPC can maintain or enhance its beneficial effects on the developing intestine.
- Optimizing WPC processing is crucial for maximizing the maturational and immunological benefits in infant formulas.
Abstract:
Whey protein concentrate (WPC) is often subjected to heat treatment during industrial processing, resulting in protein denaturation and loss of protein bioactivity. We hypothesized that WPC samples subjected to different degrees of thermal processing are associated with different levels of bioactive proteins and effects on proliferation and immune response in intestinal epithelial cells (IEC). The results showed that low-heat-treated WPC had elevated levels of lactoferrin and transforming growth factor-β2 compared with that of standard WPC. The level of aggregates depended on the source of whey, with the lowest level being found in WPC derived from acid whey. Following acid activation, WPC from acid whey enhanced IEC proliferation compared with WPC from sweet whey or nonactivated WPC. Low-heat-treated WPC from acid whey induced greater secretion of IL-8 in IEC than either standard WPC from acid whey or low-heat-treated WPC from sweet whey. Following acid activation (to activate growth factors), low-heat-treated WPC from sweet whey induced higher IL-8 levels in IEC compared with standard WPC from sweet whey. In conclusion, higher levels of bioactive proteins in low-heat-treated WPC, especially from acid whey, may enhance proliferation and cytokine responses of IEC. These considerations could be important to maintain optimal bioactivity of infant formulas, including their maturational and immunological effects on the developing intestine.
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