scholarly journals Beneficial Effect of Mildly Pasteurized Whey Protein on Intestinal Integrity and Innate Defense in Preterm and Near-Term Piglets

Nutrients ◽  
2020 ◽  
Vol 12 (4) ◽  
pp. 1125 ◽  
Author(s):  
Marit Navis ◽  
Vanesa Muncan ◽  
Per Torp Sangild ◽  
Line Møller Willumsen ◽  
Pim J. Koelink ◽  
...  
Keyword(s):  
Enteral Nutrition ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Mucosal Barrier ◽  
Intestinal Damage ◽  
Innate Defense ◽  
Near Term ◽  
C 30 ◽  
The Impact ◽  
Gut Maturation

Background. The human digestive tract is structurally mature at birth, yet maturation of gut functions such as digestion and mucosal barrier continues for the next 1–2 years. Human milk and infant milk formulas (IMF) seem to impact maturation of these gut functions differently, which is at least partially related to high temperature processing of IMF causing loss of bioactive proteins and formation of advanced glycation end products (AGEs). Both loss of protein bioactivity and formation of AGEs depend on heating temperature and time. The aim of this study was to investigate the impact of mildly pasteurized whey protein concentrate (MP-WPC) compared to extensively heated WPC (EH-WPC) on gut maturation in a piglet model hypersensitive to enteral nutrition. Methods. WPC was obtained by cold filtration and mildly pasteurized (73 °C, 30 s) or extensively heat treated (73 °C, 30 s + 80 °C, 6 min). Preterm (~90% gestation) and near-term piglets (~96% gestation) received enteral nutrition based on MP-WPC or EH-WPC for five days. Macroscopic and histologic lesions in the gastro-intestinal tract were evaluated and intestinal responses were further assessed by RT-qPCR, immunohistochemistry and enzyme activity analysis. Results. A diet based on MP-WPC limited epithelial intestinal damage and improved colonic integrity compared to EH-WPC. MP-WPC dampened colonic IL1-β, IL-8 and TNF-α expression and lowered T-cell influx in both preterm and near-term piglets. Anti-microbial defense as measured by neutrophil influx in the colon was only observed in near-term piglets, correlated with histological damage and was reduced by MP-WPC. Moreover, MP-WPC stimulated iALP activity in the colonic epithelium and increased differentiation into enteroendocrine cells compared to EH-WPC. Conclusions. Compared to extensively heated WPC, a formula based on mildly pasteurized WPC limits gut inflammation and stimulates gut maturation in preterm and near-term piglets and might therefore also be beneficial for preterm and (near) term infants.

scholarly journals In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 582 ◽  
Author(s):  
Thanyaporn Kleekayai ◽  
Aurélien V. Le Gouic ◽  
Barbara Deracinois ◽  
Benoit Cudennec ◽  
Richard J. FitzGerald
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysates ◽  
Whey Protein Concentrate ◽  
Trolox Equivalent Antioxidant Capacity ◽  
Ros Generation ◽  
Whey Protein Hydrolysates ◽  
Hydrolysis Conditions ◽  
The Impact ◽  
Ph Controlled

Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The resultant whey protein hydrolysates (WPHs) were assessed for the impact of hydrolysis conditions on the physicochemical and the in vitro antioxidant and intracellular reactive oxygen species (ROS) generation in oxidatively stressed HepG2 cells. Enzyme and hydrolysis condition dependent differences in the physicochemical properties of the hydrolysates were observed, however, the extent of hydrolysis was similar under ST and FF conditions. Significantly higher (p < 0.05) in vitro and cellular antioxidant activities were observed for the DBT compared to the FPW–WPHs. The WPHs generated under ST conditions displayed significantly higher (p < 0.05) oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) values compared to the FF-WPHs. The impact of hydrolysis conditions was more pronounced in the in vitro compared to the cellular antioxidant assay. WPH peptide profiles (LC-MS/MS) were also enzyme and hydrolysis conditions dependent as illustrated in the case of β-lactoglobulin. Therefore, variation in the profiles of the peptides released may explain the observed differences in the antioxidant activity. Targeted generation of antioxidant hydrolysates needs to consider the hydrolysis conditions and the antioxidant assessment method employed.

scholarly journals Infestations as a Natural Disaster: The Economic Impacts of the Fonterra Whey Protein Concentrate Contamination Incident

2021 ◽  
Author(s):  
◽  
Katarina Stojkov
Keyword(s):  
New Zealand ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Synthetic Control ◽  
Economic Implications ◽  
Weighted Averages ◽  
Long Run ◽  
Synthetic Control Methods ◽  
The Impact

<p>This paper presents the results from an investigation into the economic implications for New Zealand of the 2013 Whey Protein Concentrate contamination incident (popularly known as the Fonterra Botulism scare). It assesses the impact of this incident to dairy exports using synthetic control methods. A synthetic counterfactual scenario where the incident did not occur is developed using weighted averages of the dairy exports of countries unaffected by the scare. The research finds that there was an initial negative shock to the exports of products that were thought to have been contaminated, but that there were no significant sustained impacts on other dairy products. The affected products make up only a small proportion of New Zealand dairy exports, with the vast majority of dairy exports being unaffected products. Infant formula exports appear to have recovered somewhat in the long run, however whey product exports remain lower than they otherwise would have been.</p>

scholarly journals Mildly Pasteurized Whey Protein Promotes Gut Tolerance in Immature Piglets Compared with Extensively Heated Whey Protein

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3391
Author(s):  
Marit Navis ◽  
Lauriane Schwebel ◽  
Susanne Soendergaard Kappel ◽  
Vanesa Muncan ◽  
Per Torp Sangild ◽  
...  
Keyword(s):  
Human Milk ◽  
Whey Protein ◽  
Transit Time ◽  
Protein Composition ◽  
In Vitro Digestion ◽  
Whey Protein Concentrate ◽  
Milk Formula ◽  
The Impact ◽  
Β Lactoglobulin

Human milk is the optimal diet for infant development, but infant milk formula (IMF) must be available as an alternative. To develop high-quality IMF, bovine milk processing is required to ensure microbial safety and to obtain a protein composition that mimics human milk. However, processing can impact the quality of milk proteins, which can influence gastro-intestinal (GI) tolerance by changing digestion, transit time and/or absorption. The aim of this study was to evaluate the impact of structural changes of proteins due to thermal processing on gastro-intestinal tolerance in the immature GI tract. Preterm and near-term piglets received enteral nutrition based on whey protein concentrate (WPC) either mildly pasteurized (MP-WPC) or extensively heated (EH-WPC). Clinical symptoms, transit time and gastric residuals were evaluated. In addition, protein coagulation and protein composition of coagulates formed during in vitro digestion were analyzed in more detail. Characterization of MP-WPC and EH-WPC revealed that mild pasteurization maintained protein nativity and reduced aggregation of β-lactoglobulin and α-lactalbumin, relative to EH-WPC. Mild pasteurization reduced the formation of coagulates during digestion, resulting in reduced gastric residual volume and increased intestinal tract content. In addition, preterm piglets receiving MP-WPC showed reduced mucosal bacterial adherence in the proximal small intestine. Finally, in vitro digestion studies revealed less protein coagulation and lower levels of β-lactoglobulin and α-lactalbumin in the coagulates of MP-WPC compared with EH-WPC. In conclusion, minimal heat treatment of WPC compared with extensive heating promoted GI tolerance in immature piglets, implying that minimal heated WPC could improve the GI tolerance of milk formulas in infants.

Effect of protein concentration, pH, lactose content and pasteurization on thermal gelation of acid caprine whey protein concentrates

2005 ◽  
Vol 72 (1) ◽  
pp. 34-38 ◽  
Author(s):  
Stéphanie Bordenave-Juchereau ◽  
Bruno Almeida ◽  
Jean-Marie Piot ◽  
Frédéric Sannier
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Chloride Content ◽  
Raw Milk ◽  
Whey Protein Concentrate ◽  
Pasteurized Milk ◽  
Thermal Gelation ◽  
90 C 30 ◽  
C 30 ◽  
Influence Of Ph

The influence of pH (4·5–6·5), sodium chloride content (125–375 mM), calcium chloride content (10–30 mM), protein concentration (70–90 g/l) and lactose content on the gel hardness of goat whey protein concentrate (GWPC) in relation to the origin of the acid whey (raw or pasteurized milk) was studied using a factorial design. Gels were obtained after heat treatment (90 °C, 30 min). Gel hardness was measured using texture analyser. Only protein concentration and pH were found to have a statistically significant effect on the gel hardness. An increase in the protein concentration resulted in an increase in the gel hardness. GWPC containing 800 g/kg protein formed gels with a hardness maximum at the pHi, whereas GWPC containing 300 g/kg protein did not form true gels. Whey from pasteurized milk formed softer gels than whey from raw milk. A high lactose content (≈360 g/kg) also reduced the gelation performance of GWPC.

scholarly journals Infestations as a Natural Disaster: The Economic Impacts of the Fonterra Whey Protein Concentrate Contamination Incident

2021 ◽  
Author(s):  
◽  
Katarina Stojkov
Keyword(s):  
New Zealand ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Synthetic Control ◽  
Economic Implications ◽  
Weighted Averages ◽  
Long Run ◽  
Synthetic Control Methods ◽  
The Impact

<p>This paper presents the results from an investigation into the economic implications for New Zealand of the 2013 Whey Protein Concentrate contamination incident (popularly known as the Fonterra Botulism scare). It assesses the impact of this incident to dairy exports using synthetic control methods. A synthetic counterfactual scenario where the incident did not occur is developed using weighted averages of the dairy exports of countries unaffected by the scare. The research finds that there was an initial negative shock to the exports of products that were thought to have been contaminated, but that there were no significant sustained impacts on other dairy products. The affected products make up only a small proportion of New Zealand dairy exports, with the vast majority of dairy exports being unaffected products. Infant formula exports appear to have recovered somewhat in the long run, however whey product exports remain lower than they otherwise would have been.</p>

scholarly journals Effect of Ultrasound Treatment on Physicochemical, Microstructural and Anti-Oxidative Properties of Whey Protein Concentrate Based 3,3′-Diindolylmethane Nanoparticles

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 754-754
Author(s):  
Mingruo Guo ◽  
Abbas Khan ◽  
Cuina Wang ◽  
Adam Killpartrick
Keyword(s):  
Particle Size ◽  
Whey Protein ◽  
Electrostatic Interactions ◽  
Ultrasound Treatment ◽  
Whey Protein Concentrate ◽  
Scavenging Activity ◽  
Protein Concentrate ◽  
Sonication Time ◽  
Remarkable Effect ◽  
The Impact

Abstract Objectives This study evaluated the impact of ultrasound duration on the encapsulation of 3,3′-diindolylmethane (DIM) using whey protein concentrate nanoparticles. Methods Whey protein concentrate-based DIM nanoparticles were prepared and treated with different ultrasound times (0 - 20 min) with 30% amplitude. Results The results showed that ultrasound treatment significantly decreased the particle size (from 265 nm to 218 nm) and PDI value (from 0.49 to 0.43); as well as zeta potential values were notably increased. The encapsulation efficiency (EE%) increased with increasing sonication time (0–20 min) from 76% to 77, 79, 81, and 88%, respectively. The ultrasound treatment had a significant effect on the apparent viscosity, and decrease in the viscosity as a function of shear rate was observed with increasing sonication time. The transmission electronic microscopy (TEM) micrographs demonstrated that all the formulations treated with different sonication times had a smooth and uniform spherical shape and ultrasound treatment led to the reduction of particle size, especially for 20 min of ultrasound. The thermal stability of the WPC–DIM nanoparticles were enhanced with increasing sonication time by increasing peak denaturation temperature and enthalpy. The Fourier transform infrared spectroscopy (FT-IR) spectra analysis revealed that ultrasound treatment had a remarkable effect on the secondary structure of WPC–DIM nanoparticles, and electrostatic interactions and hydrogen bonds between DIM and whey protein were strengthened. Moreover, the length of ultrasound treatment exhibited a significant effect on the DPPH (2,2-diphenyl-2-picrylhydrazyl) scavenging activity (from 56% to 62%) and ABTS(2,2′-azinobis(2 ethylbenzothiazoline-6-sulfonate) scavenging activity (from 47% to 68%). Conclusions In conclusion, the ultrasound treatment successfully improved the physicochemical, microstructural, and anti-oxidative properties of WPC–DIM nanoparticles, therefore it is considered an efficient method for the development of whey protein concentrate-based DIM nanoparticles to be used for medical and nutritional applications. Funding Sources Northeast Agricultural University.

scholarly journals Cold-Renneted Milk Powders for Cheese Production: Impact of Casein/Whey Protein Ratio and Heat on the Gelling Behavior of Reconstituted Rennet Gels and on the Survival Rate of Integrated Lactic Acid Bacteria

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1606
Author(s):  
Malou Warncke ◽  
Sonja Keienburg ◽  
Ulrich Kulozik
Keyword(s):  
Survival Rate ◽  
Whey Protein ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Viable Cell ◽  
Gel Strength ◽  
Starter Cultures ◽  
Protein Ratio ◽  
C 30 ◽  
The Impact

The idea was to develop powders for fresh/hard cheese or quark production comprising milk proteins in optimal composition and functional properties for manufacturing each of those cheese types. The aim was to avoid whey protein drainage by their prior removal or by their heat-induced structural integration in the curd. The pre-renneted powders already contain additives such as starter cultures and calcium chloride to instantaneously form homogeneous curds upon reconstitution. The impact of the casein/whey protein ratio (86:14 by ultrafiltration and 98:2 by microfiltration) and upfront heat treatment (80 °C/30 min) on the gelling behavior of reconstituted rennet gels and on the survival rate of integrated Lactobacillus paracasei ssp. paracasei F19 was investigated. The assessment criteria for the rennet gelation were curd firming rate, gel strength, and whey drainage. Furthermore, the amount of integrated whey proteins and the resulting cheese yield were evaluated. It could be shown that heating had a positive effect on the viable cell count of the bacteria after spray drying and on the gelation behavior of the reconstituted ultrafiltration concentrates. The curd firming rate and the gel strength could be increased to higher values than the reconstituted microfiltration concentrate at 25% total solids.

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