Korean Journal of Agricultural Science (농업과학연구)

Institute of Agricultural Science, CNU (충남대학교 농업과학연구소)
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Biological properties of fermented milk with fortified whey protein

  • Ki Whan Kim (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Seok Han Ra (Center for Research and Development, Chungmi-Bio Company) ;
  • Gereltuya Renchinkhand (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Woo Jin Ki (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Myoung Soo Nam (Division of Animal Resources Science, College of Agriculture and Life Sciences, Chungnam National University) ;
  • Woan Sub Kim (Division of Applied Animal Science, School of Animal Life Convergence Science, Hankyong National University)
  • Received : 2022.03.28
  • Accepted : 2023.05.17
  • Published : 2023.06.01
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Abstract

As a byproduct obtained from cheese manufacture, whey protein was developed as a functional food that contains multi-functional proteins. In this study, the biochemical activity of fermented milk prepared by fortifying whey protein with excellent physiological activity was investigated. Immunoglobulin (IgG) content was higher in 10% fortified whey protein fermented milk than in the control. The viable cell counts were 20% higher in the fermented milk with 10% fortified whey protein than in the control group. The antibacterial effect of 10% fortified whey protein fermented milk compared to the control group was shown to be effective against four pathogenic microorganisms, Escherichia coli (KCTC1039), Pseudomonas aeruginosa 530, Salmonela Typhimurium (KCTC3216), and Staphylococcus aureus (KCTC1621). The antioxidant effect by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activities wasincreased two-fold in 10% fortified whey protein fermented milk compared to the control. The 10% fortified whey protein fermented milk inhibited the expression of the inflammatory cytokines (interleukin [IL]-6, tumor necrosis factor [TNF]-α, and induced nitric oxide synthase [iNOS]) in a concentration-dependent manner. In a piglets feeding test, the weight gain with 10% fortified whey protein fermented milk was increased by 18% compared to the control group, and no diarrhea symptoms appeared. Our results clearly demonstrated that 10% fortified whey protein fermented milk could be a useful functional ingredient for improving health.

Keywords

Acknowledgement

본 연구는 충남대학교사회맞춤형산학협력선도대학육성사업단지원(2019BG038010110) 으로 수행되었으며 이에 감사드립니다.

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