Influence of egg albumin and whey protein in the co‐encapsulation of betalains and phenolic compounds from Bougainvillea glabra bracts in Ca(II)‐alginate beads

2021 ◽  
Author(s):  
Fernanda Kuhn ◽  
Patricio R. Santagapita ◽  
Caciano Pelayo Zapata Noreña
Keyword(s):  
Phenolic Compounds ◽  
Whey Protein ◽  
Alginate Beads ◽  
Egg Albumin ◽  
Bougainvillea Glabra

Investigation of coated whey protein/alginate beads as sustained release dosage form in simulated gastrointestinal environment

2009 ◽  
Vol 35 (9) ◽  
pp. 1103-1112 ◽  
Author(s):  
Géraldine Hébrard ◽  
Valérie Hoffart ◽  
Jean-Michel Cardot ◽  
Muriel Subirade ◽  
Monique Alric ◽  
...  
Keyword(s):  
Sustained Release ◽  
Whey Protein ◽  
Dosage Form ◽  
Alginate Beads

Normal and Modified Foaming Properties of Whey-Protein and Egg-Albumin Solutions

1930 ◽  
Vol 22 (10) ◽  
pp. 1124-1128 ◽  
Author(s):  
Philip N. Peter ◽  
R. W. Bell
Keyword(s):  
Whey Protein ◽  
Foaming Properties ◽  
Egg Albumin

Whey protein/alginate beads as carriers of a bioactive component

2013 ◽  
Vol 33 (1) ◽  
pp. 66-73 ◽  
Author(s):  
S. Wichchukit ◽  
M.H. Oztop ◽  
M.J. McCarthy ◽  
K.L. McCarthy
Keyword(s):  
Whey Protein ◽  
Alginate Beads ◽  
Bioactive Component

scholarly journals Fortification of the whey protein isolate antioxidant and antidiabetic activity with fraction rich in phenolic compounds obtained from Stevia rebaudiana (Bert.). Bertoni leaves

2017 ◽  
Vol 54 (7) ◽  
pp. 2020-2029 ◽  
Author(s):  
Paula Gimenez Milani ◽  
Maysa Formigoni ◽  
Yago Carvalho Lima ◽  
Silvano Piovan ◽  
Giuliana Maria Ledesma Peixoto ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Whey Protein ◽  
Stevia Rebaudiana ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Antidiabetic Activity

Immobilization strategies for bioaugmentation of anaerobic reactors treating phenolic compounds

2000 ◽  
Vol 42 (5-6) ◽  
pp. 245-250 ◽  
Author(s):  
S.R. Guiot ◽  
K. Tawfiki-Hájji ◽  
F. Lépine
Keyword(s):  
Phenolic Compounds ◽  
Hydraulic Retention Time ◽  
Alginate Beads ◽  
Continuous Operation ◽  
Anaerobic Sludge ◽  
Anaerobic Reactors ◽  
Degrading Bacteria ◽  
Free Cells ◽  
Specific Activities ◽  
Uasb Reactors

Degradation of phenol, ortho- and para-cresol was investigated in upflow anaerobic sludge bed (UASB) reactors bioaugmented with a methanogenic enrichment consortium able to degrade a mixture of phenolic compounds, in comparison to a reactor, which was inoculated only with anaerobic granules: 1) natural attachment of free cells to the granules, and 2) encapsulation within alginate beads. The increase of the percentage of enrichment from 2 to 5% improved considerably the startup of the reactors. Going from 5 to 10% had no effect on the removal of the phenolic compounds. Following a period of continuous operation at a hydraulic retention time of 3 days, the bioaugmented reactors showed specific activities on phenol, ortho- and para-cresol, at least twofold higher than those of the control reactor. This increase was attributed to the immobilization of phenol, ortho- and para-cresol-degrading bacteria on the granules.

scholarly journals Whey Protein and Its Components Lactalbumin and Lactoferrin Affect Energy Balance and Protect against Stroke Onset and Renal Damage in Salt-Loaded, High-Fat Fed Male Spontaneously Hypertensive Stroke-Prone Rats

2019 ◽  
Vol 150 (4) ◽  
pp. 763-774 ◽  
Author(s):  
Arashdeep Singh ◽  
Rizaldy C Zapata ◽  
Adel Pezeshki ◽  
Cameron G Knight ◽  
Ursula I Tuor ◽  
...  
Keyword(s):  
Energy Balance ◽  
Food Intake ◽  
Energy Expenditure ◽  
Glucose Tolerance ◽  
Whey Protein ◽  
Renal Damage ◽  
Stroke Onset ◽  
High Fat ◽  
Spontaneously Hypertensive ◽  
Egg Albumin

ABSTRACT Background Whey protein (WH)-enriched diets are reported to aid in weight loss and to improve cardiovascular health. However, the bioactive components in whey responsible for causing such effects remain unidentified. Objective We determined the effects of whey and its components [α-lactalbumin (LA) and lactoferrin (LF)] on energy balance, glucose tolerance, gut hormones, renal damage, and stroke onset in rats. Methods Male spontaneously hypertensive stroke-prone (SHRSP) rats (age 8 wk) were fed isocaloric high-fat (40% kcal) and high-salt (4% wt/wt) diets (n = 8–10/group) and randomized for 8 wk to diets enriched as follows: control (CO): 15% kcal from egg albumin, 45% kcal from carbohydrate; WH: 20%kcal WH isolate + 15% kcal egg albumin; LA: 20% kcal LA  + 15% kcal egg albumin; or LF: 20% kcal lactoferrin + 15% kcal egg albumin. Measurements included energy balance (food intake, energy expenditure, and body composition), stroke-related behaviors, brain imaging, glucose tolerance, metabolic hormones, and tissue markers of renal damage. Data were analyzed by linear mixed models with repeated measures or 1-way ANOVA. Results Diets enriched with WH, LA, or LF increased survival, with 25% of rats fed these diets exhibiting stroke-associated morbidity, whereas 90% of CO rats were morbid by 8 wk (P < 0.05). The nephritis scores of rats fed WH-, LA-, or LF-enriched diets were 80%, 92%, and 122% lower than those of COs (P = 0.001). The mRNA abundances of renin and osteopontin were 100–600% lower in rats fed WH-, LA-, or LF-enriched diets than in COs (P < 0.05). Urine albumin concentrations and albumin-to-creatinine ratios were 200% lower in rats fed LF-enriched diets than in COs (P < 0.05). Compared with COs, rats fed LF-enriched diets for 2–3 wk had food intake decreased by 29%, body weight decreased by 13–19%, lean mass decreased by 12–19%, and fat mass decreased by 20% (P < 0.001). Relative to COs, rats fed WH and LA had food intake decreased by 10% (P < 0.1), but COs had 12–45% lower weight than rats fed LA- and WH-enriched diets by 3 wk (P < 0.01). Compared with COs, rats fed WH-enriched diets increased energy expenditure by 7%, whereas, rats fed LA-enriched diets had energy expenditure acutely decreased by 7% during the first 4 d, and rats fed LF-enriched diets had energy expenditure decreased by 7–17% throughout the first week ( P < 0.001). Rats fed LA- and LF-enriched diets had blood glucose decreased by 14–19% (P < 0.05) and WH by 9% (P = 0.1), relative to COs. Compared with COs, rats fed LF had GIP decreased by 90% and PYY by 87% (P < 0.05). Conclusion Together, these findings indicate that whey and its components α-lactalbumin and lactoferrin improved energy balance and glycemic control, and protected against the onset of neurological deficits associated with stroke and renal damage in male SHRSP rats.

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