Gorakh Mal¹*, Birbal Singh¹, Gauri Jairath¹, Devendra Kumar², Rinku Sharma¹, Ajayta Rialch¹ and Devi Gopinath¹

¹ICAR-Indian Veterinary Research Institute, Regional Station, Palampur (HP), India
²ICAR-Indian Veterinary Research Institute, Izatnagar (UP), India

*Corresponding Author: Gorakh Mal, ICAR-Indian Veterinary Research Institute, Regional Station, Palampur (HP), India.

Received: January 02, 2024 Published: January 22, 2024

Abstract

Gaddi goat milk whey protein fractions were hydrolysed using proteolytic enzyme- papain, and further subjected to in vitro digestion with gastric and intestinal digestion enzymes- pepsin, trypsin and pancreatin. Bioactive peptides obtained subsequently enzymatic hydrolysis and in vitro digested hydrolysates were centrifuged and supernatants exploited for characterization by SDS-PAGE, antioxidant, antihypertensive and antimicrobial activities. SDS-PAGE exhibited that Gaddi goat whey proteins degraded subsequently in vitro digestion of hydrolysates prepared with papain. OPA activity was noted highest (29.51 ± 0.18 mg/ml) in overnight in vitro digested Gaddi goat whey protein hydrolysates prepared with papain P1 (1:100) as compare to Gaddi goat whey protein digested hydrolysates prepared with papain P2 (0.01:100) and P3 (0.005:100). FRAP antioxidant values were noted higher (38.26 ± 0.06 mg/100ml) in Gaddi goat whey hydrolysates prepared with P1. DPPH antioxidant activity increases with time during enzymatic hydrolysis. DPPH antioxidant activity was observed higher (27.59 ± 0.53 %) after 4 h of enzymatic hydrolysis of Gaddi goat whey with P1. Dry dot TLC showed that DPPH activity remains stable afterwards overnight of spray in Gaddi goat whey hydrolysates prepared with varied concentration of papain. Antihypertensive activity was noted highest (72.70 ± 0.76 %) in overnight in vitro digested Gaddi goat whey protein hydrolysates prepared with P1. Antimicrobial activity was observed in digested samples of Gaddi goat whey protein hydrolysates generated with papain against Rhodococcus equi. Among the three concentrations of papain (P1, P2 and P3) used for the present study, antioxidant and antihypertensive activities were found highest in Gaddi goat whey protein hydrolysates prepared with enzyme-papain (P1), indicating likely application as bioactive and functional components in various food preparations.

Keywords: Gaddi Goat; Whey Proteins; Enzymatic Hydrolysis; Antioxidant Activity; Antihypertensive Activity; Antimicrobial Activity

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Citation

Citation: Gorakh Mal., et al. “Bioactivities of Gaddi Goat Milk Whey Protein Hydrolysates Processed with Papain".Acta Scientific Veterinary Sciences 6.2 (2024): 84-92.

Copyright

Copyright: © 2024 Gorakh Mal., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.