Nutrients, Год журнала: 2025, Номер 17(6), С. 938 - 938

Опубликована: Март 7, 2025

Whey is a natural by-product of the cheese-making process and represents valuable source nutrients, including vitamins, all essential amino acids proteins with high quality digestibility characteristics. Thanks to its different techno-functional characteristics, such as solubility, emulsification, gelling foaming, it has been widely exploited in food manufacturing. Also, advances processing technologies have enabled industrial production variety whey-based products exerting biological activities. The beneficial properties whey (WPs) include their documented effects on cardiovascular, digestive, endocrine, immune nervous systems, putative role prevention treatment non-communicable diseases (NCDs). In this regard, research application for health enhancement, based optimization product formulation development pharmaceuticals, highly relevant. Beyond nutritionally relevant vivo animal studies, allergenicity WPs WP hydrolysates also herein tackled discussed, well potential therapeutics tolerance so-called tolerogenic effects. Grounded WPs’ health-promoting functions, paper presents latest showing whey-derived peptides an alternative strategy NCD treatment. This work reports careful analysis current use, revealing which obstacles limit full exploitation, thus highlighting future challenges field. Concluding, safety considerations, encompassing allergenicity, are providing some insights milk allergen immunotolerance.

Язык: Английский