Evaluation of antimicrobial and antioxidant effects of dietary supplements prepared with hydrolysed proteins of milk and vanillin

Nowadays, due to the spread of diseases and their complications as well as the high cost of treatment, the use of functional and healthy foods has been considered by the scientist. In this context, more attention is paid to complications such as infection and disease development due to the spread of free radicals. One of the options currently considered in the prevention, treatment and reduction of disease complications is biologically active peptides extracted from plant and animal sources. In the present study, peptides derived from milk hydrolysis, including peptides derived from whey and lactoferrin combined with vanillin flavors, were investigated in the laboratory to reduce infection and increase the potency of the antioxidant system. Antimicrobial tests against Staphylococcus aureus and Escherichia coli were performed after the preparation of milk hydrolyzed proteins and food supplementation with vanillin flavoring. The antioxidant effects of these peptides individually and along with a mixture of also tested. The results showed that the peptides derived from lactoferrin and whey protein concentrate alone and in combination, had antimicrobial effects at concentrations of 2000, 4000 and 1000 μg / ml, respectively. Also, the results of antioxidant tests in DPPH, ABTS and Reducting power system showed the appropriate ability of these components at 400 mg / ml concentration and the highest antioxidant activity was related to the hydrolyzed whey protein among the components participating in the supplement. Based on the results, it can be concluded that milk-derived peptides with vanillin can be used as an effective supplement to reduce the therapeutic effects in diseases, which will be complemented by animal and clinical studies.