Protective effects of whey protein concentrate admixtured of curcumin on metabolic control, inflammation and oxidative stress in Wistar rats submitted to exhaustive exercise

2021 ◽  
pp. 1-36
Author(s):  
Aline Rosignoli da Conceição ◽  
Kelly Aparecida Dias ◽  
Stephanie Michelin Santana Pereira ◽  
Luis Claudio Saraiva ◽  
Lívya Alves Oliveira ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Metabolic Control ◽  
Whey Protein ◽  
Wistar Rats ◽  
Test Group ◽  
Exhaustive Exercise ◽  
Whey Protein Concentrate ◽  
Standard Diet ◽  
Protein Concentrate ◽  
And Oxidative Stress

Abstract This work aimed to evaluate the effects of whey protein concentrate admixtured of curcumin on metabolic control, inflammation and oxidative stress in Wistar rats submitted to exhaustive exercise. A total of 48 male rats were divided into 6 experimental groups (n = 8): standard diet group (AIN-93M); standard diet submitted to exhaustion test group (AIN-93M ET); whey protein concentrate admixtured of curcumin group (WPC + CCM); WPC + CCM submitted to exhaustion test group (WPC + CCM ET); CCM group, and CCM subjected to exhaustion test group (CCM ET). The swimming exhaustion test was performed after 4 weeks of experiment. The consumption of WPC + CCM as well as isolated CCM did not alter the biometric measurements, the animals’ food consumption and the hepatic and kidney function, as well as the protein balance of the animals (p>0.05), but reduced the glycemia and the gene expression of TNF- α and IL-6, and increased the expression of IL-10 (p<0.05). The animals that were submitted to the exhaustion test (AIN-93M ET) showed higher AST values when compared to the animals that did not perform the exercise (AIN-93 M) (p<0.05). WPC + CCM reduced the concentration of nitric oxide, carbonylated protein and increased the concentration of catalase (p<0.05). Both (WPC + CCM and CCM) were able to increase the concentrations of superoxide dismutase (p<0.05). We concluded that the WPC admixtured of CCM represents a strategy capable of decreasing blood glucose and oxidative and inflammatory damage caused by exhaustive physical exercise in swimming.

Whey protein concentrate supplementation protects rat brain against aging-induced oxidative stress and neurodegeneration

2018 ◽  
Vol 43 (5) ◽  
pp. 437-444 ◽  
Author(s):  
Geetika Garg ◽  
Sandeep Singh ◽  
Abhishek Kumar Singh ◽  
Syed Ibrahim Rizvi
Keyword(s):  
Oxidative Stress ◽  
Rat Brain ◽  
Whey Protein ◽  
Wistar Rats ◽  
Lipid Hydroperoxide ◽  
Neuron Specific Enolase ◽  
Whey Protein Concentrate ◽  
Marker Genes ◽  
Protein Concentrate ◽  
Wide Range

Whey protein concentrate (WPC) is a rich source of sulfur-containing amino acids and is consumed as a functional food, incorporating a wide range of nutritional attributes. The purpose of this study is to evaluate the neuroprotective effect of WPC on rat brain during aging. Young (4 months) and old (24 months) male Wistar rats were supplemented with WPC (300 mg/kg body weight) for 28 days. Biomarkers of oxidative stress and antioxidant capacity in terms of ferric reducing antioxidant potential (FRAP), lipid hydroperoxide (LHP), total thiol (T-SH), protein carbonyl (PC), reactive oxygen species (ROS), nitric oxide (NO), and acetylcholinesterase (AChE) activity were measured in brain of control and experimental (WPC supplemented) groups. In addition, gene expression and histopathological studies were also performed. The results indicate that WPC augmented the level of FRAP, T-SH, and AChE in old rats as compared with the old control. Furthermore, WPC-treated groups exhibited significant reduction in LHP, PC, ROS, and NO levels in aged rats. WPC supplementation also downregulated the expression of inflammatory markers (tumor necrosis factor alpha, interleukin (IL)-1β, IL-6), and upregulated the expression of marker genes associated with autophagy (Atg3, Beclin-1, LC3B) and neurodegeneration (neuron specific enolase, Synapsin-I, MBP-2). The findings suggested WPC to be a potential functional nutritional food supplement that prevents the progression of age-related oxidative damage in Wistar rats.

scholarly journals Whey protein isolate and glycomacropeptide decrease weight gain and alter body composition in male Wistar rats

2008 ◽  
Vol 100 (1) ◽  
pp. 88-93 ◽  
Author(s):  
Peter J. Royle ◽  
Graeme H. McIntosh ◽  
Peter M. Clifton
Keyword(s):  
Body Composition ◽  
Body Weight ◽  
Weight Gain ◽  
Whey Protein ◽  
Wistar Rats ◽  
Body Weight Gain ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Whey Protein Concentrate ◽  
Protein Concentrate

The effect of feed protein type on body composition and growth has been examined. Evidence exists that whey protein concentrate is effective at limiting body fat expansion. The presence of caseinomacropeptide, a mixture of glycosylated and non-glycosylated carbohydrate residues, in particular glycomacropeptide (GMP) in whey protein concentrate may be important for this effect. The influence of whey protein isolate (WPI) and GMP on weight gain and body composition was examined by feeding Wistar rats ad libitum for 7 weeks with five semi-purified American Institute of Nutrition-based diets differing in protein type: (1) casein; (2) barbequed beef; (3) control WPI (no GMP); (4) WPI+GMP at 100 g/kg; (5) WPI+GMP at 200 g/kg. Body composition was assessed, and plasma samples were assayed for TAG, insulin and glucose. Body-weight gain was lower ( − 21 %) on the control WPI diet relative to casein, with a non-significant influence associated with GMP inclusion ( − 30 %), the effect being equivalent at both levels of GMP addition. Renal and carcass fat mass were reduced in the highest GMP diet when compared with WPI (P < 0·05). Plasma insulin was lowered by GMP at the highest addition compared with WPI alone ( − 53 %; P < 0·01). Plasma TAG in the WPI+GMP (200 g/kg) group were lower ( − 27 %; P < 0·05) than the casein and beef groups. In conclusion, GMP appears to have a significant additional influence when combined with WPI on fat accumulation. WPI alone appears to have the predominant influence accounting for 70 % of the overall effect on body-weight gain. Mechanisms for this effect have not been identified but food intake was not responsible.

Whey protein concentrate improves antioxidant capacity, faecal microbiota and fatty acid profile of growing piglets

2019 ◽  
Vol 157 (1) ◽  
pp. 72-82 ◽  
Author(s):  
I. Kafantaris ◽  
D. Stagos ◽  
B. Kotsampasi ◽  
D. Kantas ◽  
V. Koukoumis ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Fatty Acid ◽  
Antioxidant Capacity ◽  
Whey Protein ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Whey Protein Concentrate ◽  
Control Group ◽  
Protein Concentrate ◽  
Experimental Diet

AbstractA feeding trial involving growing piglets was undertaken to establish whether feed supplemented with whey protein concentrate (WPC), exhibiting antioxidant properties, had any effects on welfare and meat quality. For that purpose, 48 weaned piglets (20-days-old) were assigned to two experimental groups receiving standard or experimental diet for 30 days. Blood and tissue collection were performed at various time-points. The following oxidative stress markers were assessed: reduced glutathione (GSH), catalase activity, total antioxidant capacity (TAC), thiobarbituric acid reactive substances (TBARS), protein carbonyls (CARB) and hydrogen peroxide (H2O2) decomposition activity. The effects on bacterial growth and the fatty acid profile of meat were also assessed. Results showed that piglets fed with the WPC-supplemented diet had significantly increased antioxidant mechanisms in almost all tissues tested, as indicated by increases in GSH, H2O2 decomposition activity and TAC compared with the control group. Piglets fed with the experimental diet exhibited decreased oxidative stress-induced damage to lipids and proteins, as shown by decreases in TBARS and CARB in the WPC group compared with the control group. In addition, the experimental diet enhanced growth of facultative probiotic bacteria and lactic acid bacteria and inhibited growth of pathogen populations. In addition, WPC inclusion in piglets' diet increased n-3 fatty acids significantly and decreased n-6/n-3 ratio significantly compared with the control group. The current study showed that WPC inclusion in the diet had a significant effect on welfare and meat quality of growing piglets.

scholarly journals Whey Protein Concentrate WPC-80 Improves Antioxidant Defense Systems in the Salivary Glands of 14-Month Wistar Rats

Nutrients ◽  
2018 ◽  
Vol 10 (6) ◽  
pp. 782 ◽  
Author(s):  
Mateusz Falkowski ◽  
Mateusz Maciejczyk ◽  
Tomasz Koprowicz ◽  
Bożena Mikołuć ◽  
Anna Milewska ◽  
...  
Keyword(s):  
Salivary Glands ◽  
Whey Protein ◽  
Wistar Rats ◽  
Antioxidant Defense ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Defense Systems ◽  
Antioxidant Defense Systems

scholarly journals Whey Protein Concentrate WPC-80 Intensifies Glycoconjugate Catabolism and Induces Oxidative Stress in the Liver of Rats

Nutrients ◽  
2018 ◽  
Vol 10 (9) ◽  
pp. 1178 ◽  
Author(s):  
Marta Żebrowska-Gamdzyk ◽  
Mateusz Maciejczyk ◽  
Anna Zalewska ◽  
Katarzyna Guzińska-Ustymowicz ◽  
Anna Tokajuk ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Body Weight ◽  
Whey Protein ◽  
Transforming Growth Factor ◽  
Transforming Growth Factor Β1 ◽  
Whey Protein Concentrate ◽  
Control Group ◽  
Protein Concentrate ◽  
Male Wistar Rats ◽  
Tgf Β1

The aim of this study was to evaluate the effect of whey protein concentrate (WPC-80) on glycoconjugate catabolism, selected markers of oxidative stress and liver inflammation. The experiment was conducted on male Wistar rats (n = 63). The animals from the study group were administered WPC-80 at a dose of 0.3 or 0.5 g/kg body weight for 7, 14 or 21 days, while rats from the control group received only 0.9% NaCl. In liver homogenates, we assayed the activity of N-acetyl-β-D-hexosaminidase (HEX), β-glucuronidase (GLU), β-galactosidase (GAL), α-mannosidase (MAN), α-fucosidase (FUC), as well as the level of reduced glutathione (GSH), malondialdehyde (MDA), interleukin-1β (IL-1β) and transforming growth factor-β1 (TGF-β1). A significantly higher activity of HEX, GLU, MAN and FUC were found in the livers of rats receiving WPC-80 compared to controls. Serum ALT and AST were significantly higher in the animals supplemented with WPC-80 at a dose of 0.5 g/kg body weight for 21 days. In the same group of animals, enhanced level of GSH, MDA, IL-1β and TGF-β1 were also observed. WPC-80 is responsible for intensive remodelling of liver tissue and induction of oxidative stress especially at a dose of 0.5 g/kg body weight.

scholarly journals Effects of Chia (Salvia hispanica L.) Consumption on Oxidative Stress and Inflammation in Adult Female Wistar Rats (P06-090-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Barbara Pereira da Silva ◽  
Marcella Duarte Villas Mishima ◽  
Renata Celi Lopes Toledo ◽  
Maria Eliza de Castro Moreira ◽  
Neuza Costa ◽  
...  
Keyword(s):  
Oxidative Stress ◽  
Mrna Expression ◽  
Adult Female ◽  
High Fat Diet ◽  
Wistar Rats ◽  
Standard Diet ◽  
High Fat ◽  
Protein Levels ◽  
Tnf Α ◽  
And Oxidative Stress

Abstract Objectives The objective is to investigate the influence of chia consumption on inflammation, oxidative stress, and blood lipid profile in adult female ovariectomized Wistar rats fed high-fat diet Methods Forty ovariectomized and 40 intact (SHAM) rats were allocated into 8 groups (n = 10), and received one of the following four diets: standard diet (ST); standard diet + chia (STC); high-fat diet (HF); high-fat diet + chia (HFC) during 126 days. Biochemical parameters and biomarkers of lipid peroxidation, inflammation, and oxidative stress were evaluated. The mRNA expression of proteins involved in inflammation such as PPAR-α, NFκB, TNF-α and Zn-SOD1 were analyzed, as well as TNF-α and IL-1β levels. The results were subjected to ANOVA at 5% probability. Post hoc Duncan test was carried out to compare means among the groups. Test-t was used to compare the same diet group with ovariectomy or not. Results Chia intake increased HDL-c and reduced LDL-c levels. Among the ovariectomized groups, the animals fed chia showed higher SOD mRNA expression and activity. The consumption of the HF did not alter the total antioxidant capacity. In addition, chia consumption did not improve this parameter. Nevertheless, plasma catalase concentration was higher in STC group. MDA concentration was higher in all groups fed HF. PPAR-α mRNA expression was higher in the STC group. Besides, high fat diet consumption was able to reduce the PPAR-α mRNA expression. The NFκB mRNA expression were lower in STC groups. However, mRNA expression and the protein levels of TNF-α were lower in the rats fed standard diet. Nevertheless, the protein levels of IL-1β were lower in the rats fed standard diet and high fat diet with chia. Conclusions In general, ovariectomy did not influence inflammatory and oxidative stress parameters. Chia intake during 126 days was able to improve antioxidant activity, increasing SOD expression, PPAR-α expression, catalase concentration, and HDL-c levels in adults female rats submitted or not to ovariectomy and fed a standard or a high-fat diet. In addition, chia consumption decrease inflammatory markes, IL-1β and LDL-c concentration. Funding Sources Foundation for Research Support of Minas Gerais (FAPEMIG, Brazil); Coordination for the Improvement of Higher Education Personnel (CAPES, Brazil), and the National Counsel of Technological and Scientific Development (CNPq, Brazil). Supporting Tables, Images and/or Graphs

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