Probiotic fermented whey-milk beverages: Effect of different probiotic strains on the physicochemical characteristics, biological activity, and bioactive peptides.

The effect of probiotic strains (Lactobacillus acidophilus La-03 (La-03); Lactobacillus acidophilus La-05 (La-05); Bifidobacterium Bb-12 (Bb-12) or Lacticaseibacillus casei-01 (L. casei-01)) on the characteristics of fermented whey-milk beverages during storage (4 °C, 30 days) was evaluated. The products were assessed for biological and antioxidant activities, physicochemical characteristics, and bioactive peptides. Probiotic addition increased α-amylase and α-glucosidase inhibition and antioxidant activities, mainly at 15 days of storage. L. casei-01 showed higher metabolic activity (higher titratable acidity and lower pH values) and the presence of anti-hypertensive peptides, while La-5 and Bb-12 showed higher α-glucosidase inhibition, improvements in the high saturated hypercholesterolemic index, and peptides with ACE-inhibitory, antimicrobial, immunomodulatory, and antioxidant activities. Our findings suggest that probiotic fermented whey-milk beverages may exert antidiabetic and antioxidant properties, being suggested La-5 or Bb-12 as probiotics and 15 days of storage.

Antiproliferative and apoptotic effects of probiotic whey dairy beverages in human prostate cell lines.

The present study aimed to evaluate the antiproliferative and apoptotic effects of probiotic whey dairy beverages in human prostate cancer cell lines (PC-3 and DU-145). Five different whey beverages were manufactured: conventional whey beverage (without addition of probiotic strain, CTL); and whey beverages containing Lactobacillus acidophilus La-05, Lactobacillus acidophilus La-03, Lactobacillus casei-01, and Bifidobacterium animalis Bb-12. Cell viability was determined by MTT assay and cell cycle arrest, and apoptosis by flow cytometry. All the samples presented cytotoxic activities against both cell lines. A decrease in the percentage of PC-3 cells in G0/G1 and S, followed by an increase in G2/M phase were observed with L. casei-01, Bb-12 and La-05 beverages (50.0 and 100.0 µg/mL). The extracts of the whey beverages caused extensive apoptosis induction in both cells' lines, regardless of the probiotic strain. However, the whey beverage added with L. casei-01 might be a better candidate against prostate cancer cells.

Chemical, sensory, and functional properties of whey-based popsicles manufactured with watermelon juice concentrated at different temperatures.

The effects of the concentration of watermelon juice at different temperatures (45, 55, or 65 °C) on the physicochemical and sensory characteristics, antioxidant capacity, and volatile organic compounds (VOCs) of whey-based popsicles were investigated. Total phenolic content, lycopene, citrulline, VOCs, melting rate, instrumental colour, antioxidant capacity, and the sensory characteristics (hedonic test and free listing) were determined. The temperature led to a significant decrease in bioactive compounds (total phenolics, lycopene, and citrulline). The popsicle manufactured with reconstituted watermelon juice concentrated to 60 °Brix at 65 °C presented higher antioxidant capacity and was characterized by the presence of alcohols, aldehydes and ketones and presented a similar acceptance to the untreated popsicle (except for flavour). It is possible to combine whey and concentrated watermelon juice for the manufacture of bioactive-rich popsicles, using the concentration temperature of 65 °C as a suitable processing condition for potential industrial applications.