Food-derived natural products such as food-derived nanovesicles (FDNVs) are gaining recognition as promising nutraceutical tools because of their capacity to concentrate and transport specific biomolecules and nutrients.

These compounds, naturally present in foods, can offer targeted health benefits by delivering bioactive substances that support various physiological functions. Their potential includes antioxidant, anti-inflammatory, and immune-modulating effects, making them valuable in functional foods and dietary supplements aimed at promoting overall health and preventing disease.

In the study, Characterization and Bioactivity of Nanovesicles Recovered From Industrial Cheesemaking Whey Wastewater, researchers successfully isolated nanovesicles (NVs) from whey wastewater (WWW), which is the liquid byproduct generated during the manufacturing of Grana Padano cheese. The isolated WWW-derived NVs (WWW-NVs) were characterized using various biophysical and biochemical techniques, with particular attention to their lipid composition—a novel aspect not previously explored in similar studies.

Key findings in the study include:

• Biophysical and Biochemical Similarities: WWW-NVs exhibited features similar to milk-derived vesicles, indicating potential functional parallels
• Cellular Internalization: WWW-NVs were effectively taken up by monocytic THP-1 cells
• Bioactivity: Once inside the cells, WWW-NVs demonstrated cytoprotective, antioxidant, and anti-inflammatory effects

Size and zeta potential of the nanovesicles was determined using the Brookhaven Instrument’s NanoBrook Omni light scattering system. These results suggest that bioactive NVs can be directly extracted from industrial dairy byproducts like whey wastewater without the need for complex pretreatment procedures. This opens new avenues for sustainable valorization of dairy waste and the development of functional bioactive compounds from industrial byproducts.

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