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 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 Effect of natural feed additives on meat quality and caecotrophic fatty acid profile of New Zealand rabbits

2020 ◽  
Vol 21 ◽  
Author(s):  
Isabelle Zocolara NÓIA ◽  
Andrea Maria de Araújo GABRIEL ◽  
Alexandre Rodrigo Mendes FERNANDES ◽  
Nara Regina Brandão CÔNSOLO ◽  
Claudia Andrea Lima CARDOSO ◽  
...  
Keyword(s):  
Fatty Acid ◽  
New Zealand ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Food Additives ◽  
Feed Additives ◽  
Control Group ◽  
Omega 3 ◽  
Omega 6

ABSTRACT The objectives of this research were to evaluate the effects of commercial probiotic and chitosan as food additives on the quality and meat composition of 36 New Zealand White rabbits (57 ± 8 days old and 1,648 ± 0.194 kg) and on the fatty acid profile of caecotrophs. The treatments were CT (diets without inclusion of additives), PRO (inclusion of 4 g / kg of commercial probiotic) and CHI (inclusion of 4 g / kg of chitosan). The additives increased triglycerides and decreased urea compared to the control group, as well as increased oleic and linoleic acids, Ʃ unsaturated, Ʃ monounsaturated and Ʃ polyunsaturated in caecotrophs. CHI animals showed a decrease in myristic and palmitic acids compared to PRO. CHI decreased the meat's crude protein and the meat's fat. In addition, there was a decrease in omega-3, omega-6 and the relationship unsaturated and saturated fatty acids for the CHI group and an increase in erucic acid and a decrease in the rate of hypocholesterolemic acids. As a conclusion, the data showed that the animals that ingested probiotic had better meat quality, for having better fatty acid profile and hypocholesterolemic index, compared to the treatment with chitosan. The additives improved the caecotrophs fatty acid profile.

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 Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A

2016 ◽  
Vol 29 (1) ◽  
pp. 125-137 ◽  
Author(s):  
Paula Gimenez MILANI ◽  
Antonio Sérgio DACOME ◽  
Cândyce Camile Fortuna NALESSO ◽  
Cássia Almeida FIORENTI ◽  
Cecília Edna Mareze da COSTA ◽  
...  
Keyword(s):  
Body Weight ◽  
Total Cholesterol ◽  
Whey Protein ◽  
Functional Properties ◽  
Diabetic Rats ◽  
Whey Protein Concentrate ◽  
Control Group ◽  
Protein Concentrate ◽  
Rebaudioside A ◽  
Sensory Testing

ABSTRACT Objective: To develop a natural dietary product with functional benefits for diabetic patients. Whey protein concentrate was obtained through the separation membrane processes and sweetened with rebaudioside A. This product was submitted to sensory testing in humans and used to evaluate possible functional properties in male Wistar rats models with diabetesMellitus induced by streptozotocin. Methods: Two concentrates were produced. Only the second showed protein content of 74.3 and 17.3% of lactose was used as supplementation in induced diabetic rats. This concentrate was obtained from the concentration by reverse osmosis system (180 k Daltons), followed by nanofiltration in a 500 k Daltons membrane and spray drying at 5.0% solution of the first concentrate developed. The concentrate was sweetened with rebaudioside A (rebaudioside A 26 mg/100 g concentrate). All procedures were performed at the Center for Studies in Natural Products, at the Universidade Estadual de Maringá. Three experimental groups were established (n=6): two groups of diabetic animals, one control group and one supplemented group; and a control group of normal mice (non-diabetic). The supplemented group received concentrates sweetened with rebaudioside A in a dose of 100 mg/kg bw/day by an esophageal tube for 35 days. Fasting, the fed state and body weight were assessed weekly for all groups. At the end of the supplementation period, the following were analyzed: plasma parameters of glucose, total cholesterol, triglycerides and fructosamine; the serum levels of aspartate aminotransferase and alanine aminotransferase, water and food intake. Organs and tissues were removed and weighed to assess mass and anatomical changes. Results: The product presented 74% of proteins and 17% of lactose and showed satisfactory sensory testing by the addition of 26 mg of rebaudioside A/100 g concentrate. Supplementation of the product reduced hyperglycemia, plasma fructosamine levels, triglycerides and total cholesterol, and improved body weight gain of streptozotocin-induced diabetic rats. Conclusion: Whey protein concentrate with substantial content of protein (above 70%) and low lactose was obtained through the membrane separation processes. The addition of rebaudioside A at the concentration of 26 mg/100 g rebaudioside A proved to be as sweet as sucralose with satisfactory sensory testing, which indicates that this is a non-caloric natural sweetener that can replace artificial sweeteners. The product (whey protein concentrate sweetened with rebaudioside A) presented important functional properties and reduced the metabolic disorders caused by the syndrome.

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.

scholarly journals The effect of diet supplementation with linseed scrap on the meat quality and fatty acid profile of the meat and backfat in fattening gilts

2019 ◽  
Vol 64 (No. 11) ◽  
pp. 467-475
Author(s):  
P Nevrkla ◽  
E Vaclavkova
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Profile Analysis ◽  
Saturated Fatty Acids ◽  
Total Content ◽  
Control Group ◽  
Diet Supplementation

The study was designed to evaluate the effect of diet supplementation with linseed on the carcass characteristics, meat quality and oxidative stability as well as the composition of the fatty acids in M. longissimus lumborum et thoracis (MLLT) and the backfat of fattening gilts. A total of 40 animals were used, 20 in the experimental and 20 in the control group. The results indicate that gilts fed with the control feed mixture (C) showed a higher (P &lt; 0.05) content of intramuscular fat and backfat as compared to the experimentaL group (L) of gilts. A higher drip loss (P &lt; 0.001) was recorded in the L group as same as higher pH<sub>45</sub> and pH<sub>24</sub> values (P &lt; 0.01). The fatty acid profile analysis in the MLLT showed that the content of the MUFA (monounsaturated fatty acids) was lower (P &lt; 0.01) in the L group than in the C group of the animals and also showed a higher (P &lt; 0.01) content of the PUFA (polyunsaturated fatty acids) in the L group. The content of the n-6 and n-3 PUFA was higher (P &lt; 0.001) in the L group. The ratio of the n-6/n-3 PUFA was significantly lower (P &lt; 0.001) in the L group. The PUFA/SFA (saturated fatty acids) ratio was more favourable in the L group of gilts (P &lt; 0.01). The results of the fatty acid profile analysis in the backfat proved the higher (P &lt; 0.05) content of the UFA (unsaturated fatty acids) in the L group, while the content of the MUFA was lower (P &lt; 0.001) in the L group. The total content of the SFA was lower (P &lt; 0.05) in the L group. A higher content of the PUFA (P &lt; 0.001) in the backfat was recorded in the L group than in the C group and the content of the n-3 PUFA was higher (P &lt; 0.001) in the L group. The ratio of the n-6/n-3 PUFA was more favourable (P &lt; 0.001) in the L group than in the C group. Also, the PUFA/SFA ratio was higher (P &lt; 0.001) in the L group.

scholarly journals Physiological Performance of Rabbits Administered Buffalo Milk Yogurts Enriched with Whey Protein Concentrate, Calcium Caseinate or Spirulina platensis

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2493
Author(s):  
Atallah A. Atallah ◽  
Ali Osman ◽  
Mahmoud Sitohy ◽  
Dalia G. Gemiel ◽  
Osams H. El-Garhy ◽  
...  
Keyword(s):  
Body Weight ◽  
Whey Protein ◽  
Meat Quality ◽  
Spirulina Platensis ◽  
Buffalo Milk ◽  
Immunoglobulin M ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Physiological Performance ◽  
Quality Aspects

The present study examines the impacts of supplementing yogurt with 1% whey protein concentrate (WPC), Ca-caseinate (Ca-CN) and Spirulina platensis on the physiological performance of V-line rabbits receiving diets containing yogurt (at a dose of 5 g/kg body weight/day) and the different meat quality aspects. The results show that fat content was highest (p < 0.05) in yogurt fortified with Spirulina powder, but protein (%) was highest in yogurt enriched with WPC. Yogurt containing Spirulina powder showed a significant (p < 0.05) increase in total antioxidant activity. The final live body weight for G1 was higher than the other groups. However, additives affected the saddle, hind legs, liver and neck percentages significantly (p < 0.05). There were not significant differences for all groups in the forelegs, lung and heart percentages. LDL-cholesterol, total protein, globulin, albumin, creatinine and immunoglobulin M values were lowest (p < 0.05) in the WPC group. Significant improvements appeared in the small intestinal wall, microbiology, growth performance, serum biochemistry, organ histology and meat quality of the group receiving enriched yogurt. Yogurts enriched with WPC, Ca-CN and Spirulina platensis can be used as functional foods.

scholarly journals Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat

Animals ◽  
2021 ◽  
Vol 11 (7) ◽  
pp. 2100
Author(s):  
Samir Smeti ◽  
Yathreb Yagoubi ◽  
Houssemeddine Srihi ◽  
Sandra Lobón ◽  
Juan Ramón Bertolín ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Lipid Oxidation ◽  
Meat Quality ◽  
Fatty Acid Profile ◽  
Soybean Meal ◽  
Faba Bean ◽  
Control Group ◽  
Meat Production ◽  
Continuous Increase ◽  
Lamb Meat

The shortage of some ingredients and, consequently, the continuous increase in the price of feed encourage the search for other alternatives to maintain animal production and enhance its products. In this line, the use of aromatic plant by-products in animal diet has been recently and widely considered, given their richness in bioactive compounds. Therefore, the aim of this study was to investigate the effects of the inclusion of rosemary residues (RR) and protein sources on lamb meat quality. The experiment was carried out on 24 male Barbarine lambs (3 months old) with an average body weight (BW) of 17.8 ± 2.6 kg, which were divided into three homogeneous groups according to BW. The diet comprised 600 g of oat hay and 600 g of concentrate. Three types of concentrate were evaluated: commercial concentrate as the control group (C); rosemary residues (RR) plus soybean meal as the RRS group, and RR plus faba bean as the RRF group. After an experimental period of 65 days, lambs were slaughtered. The inclusion of RR in both concentrates increased the α-tocopherol and total polyphenol content in meat and protected meat against discoloration (high red index and chroma after 9 days of storage) but did not affect meat lipid oxidation, which was similar for all groups. The FA profile was affected by the inclusion of RR, with no effect from the source of protein (faba bean or soybean). The inclusion of RR in the concentrate increased the C18:2 n-6, C18:3n-3, C20:4 n-6, C20:5 n-3, and C22:5 n-3 content (p < 0.05). Consequently, the inclusion of RR also increased the total polyunsaturated FA (p < 0.05) and the ratio of polyunsaturated FA to saturated FA (p < 0.05). The results of this study demonstrate that concentrate based on RR could be useful for lamb meat production by improving the nutritional quality of meat, especially the fatty acid profile. In addition, soybean meal can be replaced by faba bean in lamb concentrate without affecting meat quality.

Sign in / Sign up

Export Citation Format

Share Document