Tofu whey is a pale-yellowish liquid with specific aroma/taste which remains as the byproduct/waste after tofu squeezing and represents an environmental problem for direct disposal. Understanding the fresh tofu whey protein composition and the activity of bioactive peptides could be useful for the application of tofu whey as a functional food additive. Tofu whey was obtained during the tofu production from six soybean genotypes by hydrothermal processing in combination with chymosin-pepsin rennet. Basic 7S globulin (14.28-19.13%), γ-conglycinin (7.73-9.31%) and β-conglycinin (10.59-12.90%) were registered of the total extracted proteins. Glycinin was present with a dominant share of acidic (24.64-27.55%) versus basic polypeptides (12.18-14.61%) in the total extracted proteins. High content of total protein (22.67-28.00%), balanced content (9.76-13.33% of the total extracted proteins) and residual activity (1.95-3.76%) of trypsin inhibitors and low lectins content (5.04-5.48% of the total extracted proteins) indicate good nutritional value of the tofu whey samples. Tofu whey can be potentially useful for application as a cheap, nutritional and functional food additive and can enable sustainable production through the recycling of waste.

• Klíčová slova
• Soybean, bioactive peptides, chymosin-pepsin rennet, hydrothermal cooking, waste in food processing,
• MeSH
• Glycine max chemie   MeSH
• sójové potraviny * MeSH
• syrovátka MeSH
• syrovátkové proteiny MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• syrovátkové proteiny MeSH

With the global population projected to reach nine billion by 2050, the search for alternative protein sources has become critical. This study evaluated the digestibility of cricket protein powder compared with that of whey protein powder. Cricket protein powder had a slightly lower protein content but higher fat content than whey protein powder. Although both contained all essential amino acids, their quantities varied. The most abundant essential amino acid was leucine in both samples. The essential amino acid index (EAAI) for cricket protein powder reached 79% when utilising crude protein for calculation. When using the amino acid sum calculation method, it increased by nearly 13%. The EAAI for whey protein was then 94% when calculated based on crude protein, with a slight increase observed when using the amino acid sum calculation method. Cricket protein exhibited a gradual increase in digestibility during intestinal digestion, reaching nearly 80%, whereas whey protein digestibility surpassed 97%. Despite the lower digestibility of cricket protein compared with whey protein, it remains sufficiently high for consideration as a valuable protein source. This study highlights the potential of cricket proteins and underscores the importance of assessing their protein content and digestibility in evaluating their nutritional value.

• Klíčová slova
• enthomophagy, insect protein, protein digestibility, suitability, whey protein,
• MeSH
• aminokyseliny metabolismus   chemie   MeSH
• esenciální aminokyseliny metabolismus   MeSH
• Gryllidae metabolismus   chemie   MeSH
• nutriční hodnota MeSH
• prášky, zásypy, pudry * MeSH
• syrovátkové proteiny * chemie   metabolismus   MeSH
• trávení * MeSH
• zvířata MeSH
• Check Tag
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH
• srovnávací studie MeSH
• Názvy látek
• aminokyseliny MeSH
• esenciální aminokyseliny MeSH
• prášky, zásypy, pudry * MeSH
• syrovátkové proteiny * MeSH

This work describes the preparation of a novel biopolymer hydrogel based on acid whey, cellulose derivatives and polyvinyl alcohol (PVA). The hydrogel was prepared and characterized with the aim of producing an environmentally-friendly soil amendment to increase water retention capacity of the soil. The findings showed considerable swelling properties of the hydrogels depending on the PVA content and crosslinking density. The samples with PVA in a concentration 2.5 % and 5 % were more rigid, the gel fraction increased with a subsequently decrease in their swelling capacity. The hydrogels crosslinked with 15 % of citric acid demonstrated a constant swelling ratio (SR) of around 500 % within 10 swelling/drying cycles. The hydrogels crosslinked with 10 % citric acid and supplemented with 1 % of PVA showed SR of 1000-1400 % caused by less crosslinked polymer network and increased pore volume for water uptake. It was found that hydrogel with a higher gel fraction had a stable structure. Supplementing PVA at 5 % extended the period of decomposition of the hydrogel material by almost 60 % in the soil environment and soil humidity was maintained for longer. Applying 2 % of the hydrogel 5PVA to soil increased the water retention capacity by 19 %.

• Klíčová slova
• Acid whey, Polyvinyl alcohol, Renewable hydrogel, Sustainability, Water retention,
• MeSH
• hydrogely * chemie   MeSH
• kyselina citronová MeSH
• polysacharidy MeSH
• polyvinylalkohol * chemie   MeSH
• půda MeSH
• syrovátka MeSH
• syrovátkové proteiny MeSH
• voda MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• hydrogely * MeSH
• kyselina citronová MeSH
• polysacharidy MeSH
• polyvinylalkohol * MeSH
• půda MeSH
• syrovátkové proteiny MeSH
• voda MeSH

A set of renewable and biodegradable hydrogels based on acid whey and cellulose derivatives blended with poly(lactic acid) (PLA) were designed as eco-friendly biopolymeric material for sustainable agricultural applications. The physico-chemical properties of the hydrogel were evaluated using scanning electron microscopy (SEM), Fourier transform infrared spectroscopy (FTIR), and rheological measurements. The effect of the whey/polysaccharide/PLA hydrogel on soil quality improvement (water retention study, biodegradability, loading capacity and release of the fertilizers) and the growth pattern of Raphanus sativus and Phaseolus vulgaris has been also studied. The addition of PLA has been found to improve mechanical properties of the hydrogel. The introduction of 20% wt PLA extended decomposition time of hydrogels by 25% which makes the material more stable in the environment and maintaining the soil humidity for longer. The increasing the amount of PLA led to a rise in hydrogel viscosity brought about better entrapment efficiency of the fertilizers (86-92% for KNO3 and 87-96% for urea, resp.) compared to control (82% for KNO3 and 85% for urea, resp.). The novel hydrogels with swelling ratio of up to 500% showed potential as a sustainable water reservoir for plants improving water retention capacity of the soil by 30%.

• Klíčová slova
• Acid whey, Hydrogel, Poly(lactic acid), Sustainability, Water retention,
• MeSH
• hydrogely * chemie   MeSH
• močovina chemie   MeSH
• polyestery MeSH
• polysacharidy MeSH
• průmyslová hnojiva MeSH
• půda * chemie   MeSH
• syrovátka MeSH
• syrovátkové proteiny MeSH
• voda chemie   MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• hydrogely * MeSH
• močovina MeSH
• poly(lactide) MeSH Prohlížeč
• polyestery MeSH
• polysacharidy MeSH
• průmyslová hnojiva MeSH
• půda * MeSH
• syrovátkové proteiny MeSH
• voda MeSH

Free amino acids were examined in plasma of premature infants fed adapted dried milk (15 and 22 infants resp.) and breastfed infants (20). The dried milk was Feminar (casein: whey protein 40:60) where the whey (serum) proteins were prepared either by thermal denaturation (F-TD) or by ultrafiltration (F-U). The concentration of different amino acids in infants fed F-TD were closer to those recorded in breastfed infants, as compared with F-U where greater differences (higher values) were recorded.

• MeSH
• aminokyseliny krev   MeSH
• kojení MeSH
• lidé MeSH
• mléčné bílkoviny aplikace a dávkování   MeSH
• novorozenec nedonošený krev   MeSH
• novorozenec MeSH
• potrava pro kojence * MeSH
• syrovátkové proteiny MeSH
• Check Tag
• lidé MeSH
• novorozenec MeSH
• Publikační typ
• anglický abstrakt MeSH
• časopisecké články MeSH
• Názvy látek
• aminokyseliny MeSH
• mléčné bílkoviny MeSH
• syrovátkové proteiny MeSH

Polyphenols are known for their antimicrobial activity, whilst both polyphenols and the globular protein β-lactoglobulin (bLG) are suggested to have antioxidant properties and promote cell proliferation. These are potentially useful properties for a tissue-engineered construct, though it is unknown if they are retained when both compounds are used in combination. In this study, a range of different microbes and an osteoblast-like cell line (human fetal osteoblast, hFOB) were used to assess the combined effect of: (1) green tea extract (GTE), rich in the polyphenol epigallocatechin gallate (EGCG), and (2) whey protein isolate (WPI), rich in bLG. It was shown that approximately 20-48% of the EGCG in GTE reacted with WPI. GTE inhibited the growth of Gram-positive bacteria, an effect which was potentiated by the addition of WPI. GTE alone also significantly inhibited the growth of hFOB cells after 1, 4, and 7 days of culture. Alternatively, WPI significantly promoted hFOB cell growth in the absence of GTE and attenuated the effect of GTE at low concentrations (64 µg/mL) after 4 and 7 days. Low concentrations of WPI (50 µg/mL) also promoted the expression of the early osteogenic marker alkaline phosphatase (ALP) by hFOB cells, whereas GTE inhibited ALP activity. Therefore, the antioxidant effects of GTE can be boosted by WPI, but GTE is not suitable to be used as part of a tissue-engineered construct due to its cytotoxic effects which negate any positive effect WPI has on cell proliferation.

• Klíčová slova
• Antibacterial properties, Antioxidant, Osteoblast, Polyphenol, Whey protein isolate,
• MeSH
• antibakteriální látky chemie   farmakologie   MeSH
• antioxidancia chemie   farmakologie   MeSH
• Bacteria účinky léků   MeSH
• buněčná diferenciace účinky léků   MeSH
• buněčné linie MeSH
• čaj chemie   MeSH
• dospělí MeSH
• fibroblasty cytologie   účinky léků   MeSH
• katechin analogy a deriváty   chemie   farmakologie   MeSH
• kultivované buňky MeSH
• lidé MeSH
• mladý dospělý MeSH
• osteoblasty cytologie   účinky léků   MeSH
• osteogeneze účinky léků   MeSH
• polyfenoly chemie   farmakologie   MeSH
• proliferace buněk účinky léků   MeSH
• syrovátkové proteiny chemie   farmakologie   MeSH
• Check Tag
• dospělí MeSH
• lidé MeSH
• mladý dospělý MeSH
• mužské pohlaví MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Názvy látek
• antibakteriální látky MeSH
• antioxidancia MeSH
• čaj MeSH
• epigallocatechin gallate MeSH Prohlížeč
• katechin MeSH
• polyfenoly MeSH
• syrovátkové proteiny MeSH

Saline waste water from demineralization of cheese whey was used as the main component of waste saline medium (WSM) for cultivation of thraustochytrids. The suitability of WSM for cultivation of Schizochytrium limacinum PA-968 and Japonochytrium marinum AN-4 was evaluated by comparison with cultivation on nutrient medium (NM) in shake flask and fermenter cultures. Biomass productivities achieved in WSM for the thraustochytrids were comparable with those in NM for both shake flask and fermenter cultures. The maximum total lipid content (56.71% dry cell weight) and docosahexaenoic acid productivity (0.86 g/L/day) were achieved by J. marinum AN-4 grown on WSM in shake flask and fermenter cultures, respectively. A cost estimate of WSM suggests that this medium could result in lower production costs for thraustochytrid biomass and lipids and contribute to the effective reduction in saline diary process waste water.

• Klíčová slova
• Bioreactor, Docosahexaenoic acid, Japonochytrium marinum, Saline waste water, Schizochytrium limacinum, Shake flask,
• MeSH
• biomasa MeSH
• bioreaktory MeSH
• dusík chemie   MeSH
• elektrody MeSH
• fermentace MeSH
• Heterokontophyta metabolismus   MeSH
• kyseliny dokosahexaenové chemie   MeSH
• lipidy chemie   MeSH
• mastné kyseliny chemie   MeSH
• mlékárenství MeSH
• odpadní voda * MeSH
• potravinářská mikrobiologie ekonomika   metody   MeSH
• průmyslová mikrobiologie ekonomika   metody   MeSH
• soli MeSH
• sýr MeSH
• syrovátka chemie   MeSH
• syrovátkové proteiny chemie   MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• dusík MeSH
• kyseliny dokosahexaenové MeSH
• lipidy MeSH
• mastné kyseliny MeSH
• odpadní voda * MeSH
• soli MeSH
• syrovátkové proteiny MeSH

Recently, milk-derived proteins have attracted attention for applications in the biomedical field such as tissue regeneration. Whey protein isolate (WPI), especially its main component β-lactoglobulin, can modulate immunity and acts as an antioxidant, antitumor, antiviral, and antibacterial agent. There are very few reports of the application of WPI in tissue engineering, especially in bone tissue engineering. In this study, we tested the influence of different concentrations of WPI on behavior of human osteoblast-like Saos-2 cells, human adipose tissue-derived stem cells (ASC), and human neonatal dermal fibroblasts (FIB). The positive effect on growth was apparent for Saos-2 cells and FIB but not for ASC. However, the expression of markers characteristic for early osteogenic cell differentiation [type-I collagen (COL1) and alkaline phosphatase (ALP)] as well as ALP activity, increased dose-dependently in ASC. Importantly, Saos-2 cells were able to deposit calcium in the presence of WPI, even in a proliferation medium without other supplements that support osteogenic cell differentiation. The results indicate that, depending on the cell type, WPI can act as an enhancer of cell proliferation and osteogenic differentiation. Therefore, enrichment of biomaterials for bone regeneration with WPI seems a promising approach, especially due to the low cost of WPI.

• Klíčová slova
• adipose-derived stem cell, cell proliferation, osteogenic differentiation, whey protein isolate,
• MeSH
• alkalická fosfatasa metabolismus   MeSH
• buněčná diferenciace MeSH
• kmenové buňky cytologie   metabolismus   MeSH
• kolagen typu I metabolismus   MeSH
• kultivované buňky MeSH
• lidé MeSH
• osteoblasty cytologie   metabolismus   MeSH
• osteogeneze * MeSH
• osteokalcin metabolismus   MeSH
• proliferace buněk MeSH
• regenerace kostí * MeSH
• skot MeSH
• syrovátkové proteiny metabolismus   MeSH
• tkáňové inženýrství MeSH
• tuková tkáň cytologie   metabolismus   MeSH
• zvířata MeSH
• Check Tag
• lidé MeSH
• skot MeSH
• zvířata MeSH
• Publikační typ
• časopisecké články MeSH
• Názvy látek
• alkalická fosfatasa MeSH
• kolagen typu I MeSH
• osteokalcin MeSH
• syrovátkové proteiny MeSH

Whole whey hydrolyzed by Alcalase (WWH) was tested as a complex nitrogen source for the production of poly(3-hydroxybutyrate) (PHB) from waste frying oils by Cupriavidus necator H16. Addition of WWH (10 % (v/v) of cultivation media) supported the growth and PHB accumulation; PHB yields in Erlenmeyer flasks were more than 3.5-fold higher than in control cultivations. The positive influence of WWH on PHB production was confirmed in experiments performed in laboratory fermentor. C. necator cultivated with WWH produced 28.1 g PHB l(-1) resulting in a very high product yield coefficient of 0.94 g PHB per g oil. Since PHB yields were ~40 % higher than in the control cultivation, WWH can be considered as an excellent inexpensive nitrogen source for PHB production by C. necator.

• MeSH
• Cupriavidus necator růst a vývoj   metabolismus   MeSH
• dusík metabolismus   MeSH
• hydrolýza MeSH
• hydroxybutyráty metabolismus   MeSH
• kultivační média chemie   MeSH
• mléčné bílkoviny metabolismus   MeSH
• polyestery metabolismus   MeSH
• subtilisiny metabolismus   MeSH
• syrovátkové proteiny MeSH
• Publikační typ
• časopisecké články MeSH
• práce podpořená grantem MeSH
• Názvy látek
• dusík MeSH
• hydroxybutyráty MeSH
• kultivační média MeSH
• mléčné bílkoviny MeSH
• poly-beta-hydroxybutyrate MeSH Prohlížeč
• polyestery MeSH
• subtilisiny MeSH
• syrovátkové proteiny MeSH

This study investigated the effect of fortifying baked goods with wheat bran (WBPI) and whey protein isolates (WPI) on their physicochemical and sensory properties. The aim was to enhance the nutritional value by incorporating high-protein ingredients. WBPI and WPI, which are rich in essential amino acids, were chosen to create high-protein flour blends. The main advantage of WBPI is that it is derived from readily available and inexpensive wheat bran. High-protein flour blends fortified with substitutions of 5%, 10%, and 15% flour with WBPI and WPI were subjected to chemical and rheological analysis. WBPI substitution slightly increased water binding and softening, but it resulted in a decrease in dough quality. In contrast, WPI substitution prolonged dough development time, improved dough stability, and enhanced farinographic quality. WBPI-substituted dough exhibited comparable extensographic properties to the reference flour, with 5% WBPI substitution leading to improved energy and dough resistance. However, as the level of WBPI flour substitution increased, extensographic parameters gradually declined without further enhancing the dough's mechanical properties. Samples with 5% WPI substitution demonstrated superior mechanical properties compared to the reference sample. Baguette with high WBPI substitution was associated with reduced overall acceptance due to a bitter taste caused by the presence of small peptides, ferulic acid, and tannins, as confirmed by correlation analysis.

• Klíčová slova
• high protein food, pastry, protein isolates, rheology, sensory analysis, wheat bran, whey protein,
• Publikační typ
• časopisecké články MeSH