The Antioxidant Property of Membrane Separated Whey Protein and Blueberry Juice Fermented Products After In Vitro Digestion
In this study, different molecular weight cut-off ultrafiltration membranes (100 and 50 kDa) were used to concentrate and separate whey protein and blueberry juice fermented system by lactic acid bacteria (LAB) to demonstrate that the mixed fermentation had a protective effect on LAB and antioxidant...
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MDPI AG
2024-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/10/12/609 |
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| author | Yuxian Wang Qian Yu Yufeng Shao Ruixia Gu Zhangwei He Congcong Tang Wenqiong Wang |
| author_facet | Yuxian Wang Qian Yu Yufeng Shao Ruixia Gu Zhangwei He Congcong Tang Wenqiong Wang |
| author_sort | Yuxian Wang |
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| description | In this study, different molecular weight cut-off ultrafiltration membranes (100 and 50 kDa) were used to concentrate and separate whey protein and blueberry juice fermented system by lactic acid bacteria (LAB) to demonstrate that the mixed fermentation had a protective effect on LAB and antioxidant activity during in vitro gastrointestinal digestion. The antioxidant activity after gastrointestinal digestion, the survival rate of LAB after membrane filtration, and their ability to reflect ultraviolet light of the membrane concentrated fermented components were investigated. It was found that the ABTS cationic free radical scavenging ability of <i>L. plantarum</i> 67 and <i>L. paracasei</i> W125 fermented group increased by 7.85%, especially after digestion, which increased by 3.17% compared with the unfermented blueberry and whey protein mixed group. The survival rates of <i>L. plantarum</i> 67 and <i>L. paracasei</i> W125 in the blueberry-whey protein mixture were greater than 82.45% after digestion. The ultrafiltration membrane concentration process had little effect on the viability of LAB during 0–50 min. The mixture of <i>L. bulgaricus</i> 134 and <i>S. thermophiles</i> Grx02 fermented blueberry-whey protein showed strong UV reflection at 300 nm, reaching 27.39%. The mixture of <i>L. plantarum</i> 67 and <i>L. paracasei</i> W125 fermented blueberry-whey protein showed strong UV reflection at 335 nm, reaching 34.29%. |
| format | Article |
| id | doaj-art-b28e8cf2011045bcade74e8f7e60e5c6 |
| institution | Kabale University |
| issn | 2311-5637 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-b28e8cf2011045bcade74e8f7e60e5c62024-12-27T14:25:24ZengMDPI AGFermentation2311-56372024-11-01101260910.3390/fermentation10120609The Antioxidant Property of Membrane Separated Whey Protein and Blueberry Juice Fermented Products After In Vitro DigestionYuxian Wang0Qian Yu1Yufeng Shao2Ruixia Gu3Zhangwei He4Congcong Tang5Wenqiong Wang6College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaShaanxi Key Laboratory of Environmental Engineering, School of Environmental and Municipal Engineering, Xi’an University of Architecture and Technology, Xi’an 710055, ChinaShaanxi Key Laboratory of Environmental Engineering, School of Environmental and Municipal Engineering, Xi’an University of Architecture and Technology, Xi’an 710055, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, ChinaIn this study, different molecular weight cut-off ultrafiltration membranes (100 and 50 kDa) were used to concentrate and separate whey protein and blueberry juice fermented system by lactic acid bacteria (LAB) to demonstrate that the mixed fermentation had a protective effect on LAB and antioxidant activity during in vitro gastrointestinal digestion. The antioxidant activity after gastrointestinal digestion, the survival rate of LAB after membrane filtration, and their ability to reflect ultraviolet light of the membrane concentrated fermented components were investigated. It was found that the ABTS cationic free radical scavenging ability of <i>L. plantarum</i> 67 and <i>L. paracasei</i> W125 fermented group increased by 7.85%, especially after digestion, which increased by 3.17% compared with the unfermented blueberry and whey protein mixed group. The survival rates of <i>L. plantarum</i> 67 and <i>L. paracasei</i> W125 in the blueberry-whey protein mixture were greater than 82.45% after digestion. The ultrafiltration membrane concentration process had little effect on the viability of LAB during 0–50 min. The mixture of <i>L. bulgaricus</i> 134 and <i>S. thermophiles</i> Grx02 fermented blueberry-whey protein showed strong UV reflection at 300 nm, reaching 27.39%. The mixture of <i>L. plantarum</i> 67 and <i>L. paracasei</i> W125 fermented blueberry-whey protein showed strong UV reflection at 335 nm, reaching 34.29%.https://www.mdpi.com/2311-5637/10/12/609blueberrywhey proteinlactic acid bacteria fermentationmembrane filtrationin vitro gastrointestinal digestionantioxidant activity |
| spellingShingle | Yuxian Wang Qian Yu Yufeng Shao Ruixia Gu Zhangwei He Congcong Tang Wenqiong Wang The Antioxidant Property of Membrane Separated Whey Protein and Blueberry Juice Fermented Products After In Vitro Digestion Fermentation blueberry whey protein lactic acid bacteria fermentation membrane filtration in vitro gastrointestinal digestion antioxidant activity |
| title | The Antioxidant Property of Membrane Separated Whey Protein and Blueberry Juice Fermented Products After In Vitro Digestion |
| title_full | The Antioxidant Property of Membrane Separated Whey Protein and Blueberry Juice Fermented Products After In Vitro Digestion |
| title_fullStr | The Antioxidant Property of Membrane Separated Whey Protein and Blueberry Juice Fermented Products After In Vitro Digestion |
| title_full_unstemmed | The Antioxidant Property of Membrane Separated Whey Protein and Blueberry Juice Fermented Products After In Vitro Digestion |
| title_short | The Antioxidant Property of Membrane Separated Whey Protein and Blueberry Juice Fermented Products After In Vitro Digestion |
| title_sort | antioxidant property of membrane separated whey protein and blueberry juice fermented products after in vitro digestion |
| topic | blueberry whey protein lactic acid bacteria fermentation membrane filtration in vitro gastrointestinal digestion antioxidant activity |
| url | https://www.mdpi.com/2311-5637/10/12/609 |
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