scholarly journals FHI LFC24, a bovine milk‐derived casein hydrolysate, and a reduction of post‐prandial blood glucose responses: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006

EFSA Journal ◽  
2016 ◽  
Vol 14 (7) ◽  
Author(s):  
Keyword(s):  
Blood Glucose ◽  
Bovine Milk ◽  
Casein Hydrolysate ◽  
Health Claim

Tissue-type plasminogen activator and plasminogen embedded in casein rule its degradation under physiological situations: manipulation with casein hydrolysate

2013 ◽  
Vol 80 (2) ◽  
pp. 227-232 ◽  
Author(s):  
Nissim Silanikove ◽  
Fira Shapiro ◽  
Uzi Merin ◽  
Gabriel Leitner
Keyword(s):  
Plasminogen Activator ◽  
Bovine Milk ◽  
Casein Hydrolysate ◽  
Tissue Type ◽  
Casein Micelle ◽  
Tissue Type Plasminogen Activator ◽  
Type Plasminogen Activator ◽  
Functional Complex ◽  
Mammary Gland Epithelial Cells ◽  
Hydrolysis Of

The aims of this study were to test the assumption that tissue-type plasminogen activator (t-PA) and plasminogen (PG) are closely associated with the casein micelle and form a functional complex that rules casein degradation. This assumption was essentially verified for bovine milk under conditions wherein the plasmin system was activated by treatment with casein hydrolysate. It was also shown that urokinase-type PA (u-PA), the second type of plasminogen activator present in milk, was not involved in casein degradation. In agreement with previous studies, we show that treatment with casein hydrolysate precipitously reduced mammary secretion, disrupted the tight junction integrity (increase in Na+ and decrease in K+ concentrations), induced hydrolysis of casein, and activated various elements of the innate and acquired immune system. In the present study, we have identified t-PA as the principal PA, which is responsible for the conversion of PG to plasmin. It was found that t-PA and plasminogen are present in freshly secreted milk (less than 10 min from its secretion), suggesting that they are secreted as a complex by the mammary gland epithelial cells. Further research is needed to provide the direct evidence to verify this concept.

scholarly journals Consumption of cashew nuts does not influence blood lipids or other markers of cardiovascular disease in humans: a randomized controlled trial

2019 ◽  
Vol 109 (2) ◽  
pp. 269-275 ◽  
Author(s):  
David J Baer ◽  
Janet A Novotny
Keyword(s):  
Risk Factors ◽  
Blood Pressure ◽  
Cardiovascular Disease ◽  
Blood Glucose ◽  
Stearic Acid ◽  
Blood Lipids ◽  
Augmentation Index ◽  
Health Claim ◽  
Tree Nuts ◽  
Cashew Nut

ABSTRACT Background The US Food and Drug Administration (FDA) approved a qualified health claim for tree nuts and reduction of cardiovascular disease. However, cashews are excluded from that claim due to their content of saturated fats, which is predominantly stearic acid. Because stearic acid is neutral with respect to blood lipids, several studies have been conducted to test the effect of cashew nuts on blood lipids, and these studies have produced conflicting results. Objectives The aim of this study was to conduct a highly controlled intervention to determine the effect of cashews fed at the amount specified in the health claim on risk factors for cardiovascular disease. Methods A total of 42 adults participated in a controlled-feeding study conducted as a randomized crossover trial with 2 treatment phases. The volunteers were provided the same base diet in both treatment phases, with no additions during the control phase and with the addition of 1.5 servings (42 g) of cashews/d for the cashew nut phase. During the cashew nut phase, the amount of all foods was decreased proportionally to achieve isocaloric overall diets in the 2 phases. After 4 wk of intervention, assessments included blood lipids, blood pressure, central (aortic) pressure, augmentation index, blood glucose, endothelin, proprotein convertase subtilisin/kexin type 9 (PCSK9), adhesion molecules, and clotting and inflammatory factors. Results There were no significant differences in blood lipids, blood pressure, augmentation index, blood glucose, endothelin, adhesion molecules, or clotting factors in this weight-stable cohort. PCSK9 was significantly decreased after cashew consumption, although there was no change in LDL cholesterol. Conclusions Consumption of 1.5 servings of cashew nuts/d, the amount associated with the FDA qualified health claim for tree nuts and cardiovascular disease, did not positively or adversely affect any of the primary risk factors for cardiovascular disease. This trial was registered at clinicaltrials.gov as NCT02628171.

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