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Effect of whey protein hydrolysates with different molecular weight on fatigue induced by swimming exercise in mice
Author(s) -
Liu Jing,
Wang Xinxia,
Zhao Zheng
Publication year - 2013
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.6220
Subject(s) - hydrolysate , chemistry , whey protein , antioxidant , food science , ultrafiltration (renal) , glutathione peroxidase , whey protein isolate , bioavailability , ferrous , glycogen , superoxide dismutase , hydrolysis , biochemistry , chromatography , pharmacology , medicine , organic chemistry
Abstract BACKGROUND In order to improve the antioxidant and anti‐fatigue capacities of whey protein for wider utilization, it was hydrolyzed by chymotrypsin ( EC 3.4.21.1) to produce whey protein hydrolysate ( WPH ). Fractions of WPH with different molecular weight ( MW ) were separated by ultrafiltration. Kunming mice in various treatment groups were orally administered (1.5 g kg −1 body weight) whey protein isolate ( WPI ), WPH or WPHs with different MW (<5, 5–10, 10–30 or >30 kDa ) for 6 weeks to explore whether different MW fractions of WPH affected mice fatigue.RESULTS Compared with the control group (orally administered 9 g kg −1 saline) or the WPI group, low‐ MW (<10 kDa ) WPH groups showed prolonged swimming time ( P < 0.05) and had higher concentrations ( P < 0.05) of glucose, non‐esterfied fatty acid, liver glycogen, superoxide dismutase and glutathione peroxidase and lower concentration of lactate. Low‐ MW (<10 kDa ) WPHs had higher hydroxyl‐ and α , α ‐diphenyl‐ β ‐picrylhydrazyl‐scavenging abilities and ferrous‐chelating capacity than WPI .CONCLUSION The results proved that low‐ MW (<10 kDa ) WPHs with higher anti‐fatigue capacity showed higher free radical‐scavenging and ferrous‐chelating activities. © 2013 Society of Chemical Industry