Antimutagenic and Antibacterial Activity of β‑Cyclodextrin Clathrates with Extensive Hydrolysates of Colostrum and Whey

Abstract

In this study, experimental samples of extensive enzymatic hydrolysates of bovine colostrum and whey, inclusion complexes of β cyclodextrin with dairy peptides were derived. 1.6 fold increase in the degree of proteolysis was established for whey hydrolysate compared to cleaved first milk. A significant decline in the bitterness of peptide constituents of clathrates was recorded versus samples of initial extensive hydrolysates. The thermogravimetric analysis confirmed the formation of inclusion complexes of cyclic oligosaccharide with dairy peptides. The Ames test demonstrated comparable induced mutation rates for samples of hydrolysates and clathrates. Antimutagenic activity of the samples reached 23.9–28.3 % when tested on strain Salmonella typhimurium TA 98 and 19.4–21.8 % on strain TA 100. According to the impedimetric method, the antibacterial potential of extensive colostrum hydrolysate exceeded the action of cleaved whey against Escherichia coli ATCC 8739 and Staphylococcus aureus ATCC 6538. Enhanced antibacterial activity was found for whey and colostrum peptide fractions included in clathrates with a cyclic oligosaccharide. β cyclodextrin complexing preserved antimutagenic capacity, promoted antibacterial effect, and improved organoleptic properties of milk peptides. These advantages acquire maximum relevance during the clathrate upgrading of specialized nutrition formulas.