Production, Characterization, and Molecular Dynamic Study of Antidiabetic and Antioxidative Peptides of Fermented Cheese Whey with Anti-inflamm atory Properties using

Summary: Cheese production creates a massive amount of liquid waste known as whey. While often discarded, this byproduct is rich in proteins. A new study reveals that by fermenting cheese whey with specific beneficial bacteria for 48 hours, scientists can transform this "trash" into treasure. The process breaks down whey proteins into smaller fragments called peptides. These newly formed peptides showed impressive abilities in laboratory tests: they blocked enzymes associated with diabetes, acted as antioxidants, and significantly reduced inflammation in immune cells. This research suggests that fermented cheese whey could eventually be used to create natural health supplements or functional foods to help manage diabetes and inflammation.