scholarly journals Bio-Molecular Characteristics of Whey Proteins with Relation to Inflammation

2021 ◽  
Author(s):  
Anwar Ali ◽  
Quratul Ain ◽  
Ayesha Saeed ◽  
Waseem Khalid ◽  
Munir Ahmed ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysate ◽  
Whey Proteins ◽  
Bovine Milk ◽  
Cost Effective ◽  
Point Of View ◽  
Whey Protein Concentrate ◽  
Molecular Characteristics ◽  
Fas Signaling ◽  
Whey Protein Hydrolysate

Whey proteins in bovine milk are a mixture of globular proteins manufactured from whey which is a byproduct of cheese industry. Whey protein is categorized to contain plethora of healthy components due to wide range of pH, promising nutritional profile with cost effective and diverse functionality. Reportedly there are three categories of whey protein, whey protein concentrate (WPC) (29–89%); whey protein isolate (WPI) 90% and whey protein hydrolysate (WPH) on the basis of proteins present in them. Whey proteins is composed of β-lactoglobulin (45–57%), immunoglobulins (10–15%) α-lactalbumin (15–25%), glicomacropeptide (10–15%), lactoperoxidase (<1%) and lactoferrin nearly (1%). Whey protein plays an important role and is validated to confer anti-inflammatory and immunostimulatory roles related to all metabolic syndromes. According to molecular point of view whey proteins decrease inflammatory cytokines (IL-1α, IL-1β, IL-10 and TNF- α); inhibits ACE and NF-κB expression; promotes Fas signaling and caspase-3 expression; elevates GLP-1, PYY, CCK, G1P and leptin; chelate and binds Fe+3, Mn+3 and Zn+2. In this chapter we will discuss significant biological role of whey proteins related to inflammatory health issues.

scholarly journals Viability and growth promotion of starter and probiotic bacteria in yogurt supplemented with whey protein hydrolysate during refrigerated storage

2017 ◽  
Vol 71 (0) ◽  
pp. 0-0 ◽  
Author(s):  
Anna Dąbrowska ◽  
Konrad Babij ◽  
Marek Szołtysik ◽  
Józefa Chrzanowska
Keyword(s):  
Whey Protein ◽  
Growth Promotion ◽  
Protein Hydrolysate ◽  
Milk Powder ◽  
Skim Milk ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Bifidobacterium Adolescentis ◽  
Initial Stage ◽  
Whey Protein Hydrolysate

The effect of whey protein hydrolysate (WPH) addition on growth of standard yoghurt cultures and Bifidobacterium adolescentis during co-fermentation and its viability during storage at 4ºC in yoghurts has been evaluated. WPH was obtained with the use of serine protease from Y. lipolytica yeast. Stirred probiotic yoghurts were prepared by using whole milk standardized to 16% of dry matter with the addition of either whey protein concentrate, skim milk powder (SMP), WPH-SMP (ratio 1:1), WPH. The hydrolysate increased the yoghurt culture counts at the initial stage of fermentation and significantly inhibited the decrease in population viability throughout the storage at 4ºC in comparison to the control. The post-fermentation acidification was also retarded by the addition of WPH. The hydrolysate did not increase the Bifidobacterium adolescentis counts at the initial stage. However, the WPH significantly improved its viability. After 21 days of storage, in the yogurts supplemented with WPH, the population of these bacteria oscillated around 3.04 log10 CFU/g, while in samples where SMP or whey protein concentrate was used, the bacteria were no longer detected.

scholarly journals Recent Developments in Purification Techniques for Whey Valorization

2021 ◽  
Vol 2 (9) ◽  
pp. 876-887
Author(s):  
Maham Aslam ◽  
Ansa Khalid ◽  
Ghanwa Tahir ◽  
Hamid Mukhtar
Keyword(s):  
Whey Protein ◽  
Membrane Separation ◽  
Protein Hydrolysate ◽  
Cost Effective ◽  
Product Yield ◽  
Protein Isolate ◽  
Salting Out ◽  
Main Challenge ◽  
Recent Developments ◽  
Whey Protein Hydrolysate

Whey being a by-product of dairy industry, although is highly nutritive, was previously regarded as a waste but with time found its application in feedstock, pharmaceutical and food industry. Whey’s composition varies with respect to multiple factors such as source of milk, type of whey (acid or sweet whey) etc. Main challenge in whey utilization is that it has less quantity of whey constituents which need to be purified. Previously, the methods such as heat or acid treatment, precipitation and salting out were efficient only on laboratory scale and caused degradation of native protein structure making it difficult to understand its functional, nutritional and therapeutic properties, shifting focus towards innovative techniques which give product of high purity, are rapid, efficient, cost effective, eco-friendly and easy to be scaled up. Among such techniques, membrane separation and chromatography are widely employed ones. There is always a concern about purity and use of a single technique leads to compromise between purification level and overall purified product yield, shifting focus towards coupling of separation techniques. The following article is a comprehensive approach towards novel approaches for the isolation and separation of different whey constituents such as whey protein isolate and whey protein hydrolysate etc. along with their application in dairy, food and pharmaceutical industry and animal feedstock.

Intakes of whey protein hydrolysate and whole whey proteins are discriminated by LC–MS metabolomics

Metabolomics ◽  
2013 ◽  
Vol 10 (4) ◽  
pp. 719-736 ◽  
Author(s):  
Jan Stanstrup ◽  
Jakob E. Rasmussen ◽  
Christian Ritz ◽  
Jens Holmer-Jensen ◽  
Kjeld Hermansen ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysate ◽  
Whey Proteins ◽  
Whey Protein Hydrolysate

scholarly journals Comparative analysis of functionality of spray dried whey protein hydrolysates obtained by enzymatic and microbial hydrolysis

2018 ◽  
Vol 72 (5) ◽  
pp. 265-274
Author(s):  
Salem Embiriekah ◽  
Maja Bulatovic ◽  
Marija Gnjatovic ◽  
Maja Vukasinovic-Sekulic ◽  
Tanja Krunic ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysate ◽  
Whey Proteins ◽  
Food Supplement ◽  
Natural Food ◽  
Microbial Hydrolysis ◽  
Biotechnological Processes ◽  
Whey Protein Hydrolysate ◽  
Bioactive Potential ◽  
Hydrolysis Of

The aim of this study was to examine the bioactive potential of hydrolysate powders produced by enzymatic and microbial hydrolysis of whey proteins followed by spray drying, in order to reveal which one of these processes result in a product with significantly improved functional properties. Hydrolysate powders produced by the two different biotechnological processes were compared based on their antioxidant (DPPH and FTC), antibacterial as well as erythrocyte membrane stabilizing activities. The performed tests revealed that the concentration of at least 178.4 mg mL-1 of the whey protein hydrolysate powder, produced by tryptic digestion, could inhibit the process of lipid peroxidation by 50 %, suppress the microbial contamination caused by S. aureus ATCC25923, B. cereus ATCC 11778 and L. monocytogenes, and provide the antioxidant and membrane stabilizing activities greater than 50 %. On the other hand, the hydrolysate powder obtained by whey fermentation at the concentration of at least 811.5 mg mL-1 achieved 50 % of all tested bioactivities, with the emphasis on the significantly more pronounced antibacterial activity against all tested strains. In that sense, tryptic hydrolysis could be highlighted as an optimal process that provides production of the whey hydrolysate with pronounced bioactive properties that could be considered as a very promising natural food supplement.

Carbohydrate and Protein Co-Ingestion Postexercise Does Not Improve Next-Day Performance in Trained Cyclists

2021 ◽  
pp. 1-9
Author(s):  
Hilkka Kontro ◽  
Marta Kozior ◽  
Gráinne Whelehan ◽  
Miryam Amigo-Benavent ◽  
Catherine Norton ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysate ◽  
Insulin Response ◽  
Time Trial ◽  
Exercise Bout ◽  
Whey Protein Concentrate ◽  
Glucose Disposal ◽  
Double Blind ◽  
Time Trial Performance ◽  
Trial Performance

Supplementing postexercise carbohydrate (CHO) intake with protein has been suggested to enhance recovery from endurance exercise. The aim of this study was to investigate whether adding protein to the recovery drink can improve 24-hr recovery when CHO intake is suboptimal. In a double-blind crossover design, 12 trained men performed three 2-day trials consisting of constant-load exercise to reduce glycogen on Day 1, followed by ingestion of a CHO drink (1.2 g·kg−1·2 hr−1) either without or with added whey protein concentrate (CHO + PRO) or whey protein hydrolysate (CHO + PROH) (0.3 g·kg−1·2 hr−1). Arterialized blood glucose and insulin responses were analyzed for 2 hr postingestion. Time-trial performance was measured the next day after another bout of glycogen-reducing exercise. The 30-min time-trial performance did not differ between the three trials (M ± SD, 401 ± 75, 411 ± 80, 404 ± 58 kJ in CHO, CHO + PRO, and CHO + PROH, respectively, p = .83). No significant differences were found in glucose disposal (area under the curve [AUC]) between the postexercise conditions (364 ± 107, 341 ± 76, and 330 ± 147, mmol·L−1·2 hr−1, respectively). Insulin AUC was lower in CHO (18.1 ± 7.7 nmol·L−1·2 hr−1) compared with CHO + PRO and CHO + PROH (24.6 ± 12.4 vs. 24.5 ± 10.6, p = .036 and .015). No difference in insulin AUC was found between CHO + PRO and CHO + PROH. Despite a higher acute insulin response, adding protein to a CHO-based recovery drink after a prolonged, high-intensity exercise bout did not change next-day exercise capacity when overall 24-hr macronutrient and caloric intake was controlled.

Preparation and characterization of whey protein hydrolysate-Zn complexes

2019 ◽  
Vol 14 (1) ◽  
pp. 254-261 ◽  
Author(s):  
Rongchun Wang ◽  
Shenghua He ◽  
Yifan Xuan ◽  
Cuilin Cheng
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysate ◽  
Whey Protein Hydrolysate

scholarly journals Correction: Whey Protein Hydrolysate Enhances HSP90 but Does Not Alter HSP60 and HSP25 in Skeletal Muscle of Rats

PLoS ONE ◽  
2014 ◽  
Vol 9 (1) ◽  
Author(s):  
Carolina Soares Moura ◽  
Pablo Christiano Barboza Lollo ◽  
Priscila Neder Morato ◽  
Luciana Hisayama Nisishima ◽  
Everardo Magalhães Carneiro ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Whey Protein ◽  
Protein Hydrolysate ◽  
Whey Protein Hydrolysate

scholarly journals IMPACT OF FORTIFYING COW'S MILK WITH WHEY PROTEIN HYDROLYSATE ON YOGHURT QUALITY

2020 ◽  
Vol 5 (5) ◽  
pp. 65-77
Author(s):  
K. M. K. Kebary ◽  
S. A. Husien ◽  
R. M. Badawi ◽  
M. A. M. Habib
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysate ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Whey Protein Hydrolysate

scholarly journals Co-ingestion of whey protein hydrolysate with milk minerals rich in calcium potently stimulates glucagon-like peptide-1 secretion: an RCT in healthy adults

2019 ◽  
Vol 59 (6) ◽  
pp. 2449-2462 ◽  
Author(s):  
Yung-Chih Chen ◽  
Harry A. Smith ◽  
Aaron Hengist ◽  
Oliver J. Chrzanowski-Smith ◽  
Ulla Ramer Mikkelsen ◽  
...  
Keyword(s):  
Whey Protein ◽  
Protein Hydrolysate ◽  
Healthy Adults ◽  
Mean Difference ◽  
High Dose ◽  
Calcium Citrate ◽  
Double Blind ◽  
Gut Hormone ◽  
Whey Protein Hydrolysate ◽  
Milk Minerals

Abstract Purpose To examine whether calcium type and co-ingestion with protein alter gut hormone availability. Methods Healthy adults aged 26 ± 7 years (mean ± SD) completed three randomized, double-blind, crossover studies. In all studies, arterialized blood was sampled postprandially over 120 min to determine GLP-1, GIP and PYY responses, alongside appetite ratings, energy expenditure and blood pressure. In study 1 (n = 20), three treatments matched for total calcium content (1058 mg) were compared: calcium citrate (CALCITR); milk minerals rich in calcium (MILK MINERALS); and milk minerals rich in calcium plus co-ingestion of 50 g whey protein hydrolysate (MILK MINERALS + PROTEIN). In study 2 (n = 6), 50 g whey protein hydrolysate (PROTEIN) was compared to MILK MINERALS + PROTEIN. In study 3 (n = 6), MILK MINERALS was compared to the vehicle of ingestion (water plus sucralose; CONTROL). Results MILK MINERALS + PROTEIN increased GLP-1 incremental area under the curve (iAUC) by ~ ninefold (43.7 ± 11.1 pmol L−1 120 min; p < 0.001) versus both CALCITR and MILK MINERALS, with no difference detected between CALCITR (6.6 ± 3.7 pmol L−1 120 min) and MILK MINERALS (5.3 ± 3.5 pmol L−1 120 min; p > 0.999). MILK MINERALS + PROTEIN produced a GLP-1 iAUC ~ 25% greater than PROTEIN (p = 0.024; mean difference: 9.1 ± 6.9 pmol L−1 120 min), whereas the difference between MILK MINERALS versus CONTROL was small and non-significant (p = 0.098; mean difference: 4.2 ± 5.1 pmol L−1 120 min). Conclusions When ingested alone, milk minerals rich in calcium do not increase GLP-1 secretion compared to calcium citrate. Co-ingesting high-dose whey protein hydrolysate with milk minerals rich in calcium increases postprandial GLP-1 concentrations to some of the highest physiological levels ever reported. Registered at ClinicalTrials.gov: NCT03232034, NCT03370484, NCT03370497.

scholarly journals Soluble Whey Protein Hydrolysate Ameliorates Muscle Atrophy Induced by Immobilization via Regulating the PI3K/Akt Pathway in C57BL/6 Mice

Nutrients ◽  
2020 ◽  
Vol 12 (11) ◽  
pp. 3362
Author(s):  
Ji Eun Shin ◽  
Seok Jun Park ◽  
Seung Il Ahn ◽  
Se-Young Choung
Keyword(s):  
Skeletal Muscle ◽  
Whey Protein ◽  
Muscle Mass ◽  
Muscle Atrophy ◽  
Skeletal Muscle Mass ◽  
Protein Hydrolysate ◽  
Protein Hydrolysates ◽  
Protein Supplementation ◽  
Whey Protein Hydrolysates ◽  
Whey Protein Hydrolysate

Sarcopenia, a loss of skeletal muscle mass and function, is prevalent in older people and associated with functional decline and mortality. Protein supplementation is necessary to maintain skeletal muscle mass and whey protein hydrolysates have the best nutrient quality among food proteins. In the first study, C57BL/6 mice were subjected to immobilization for 1 week to induce muscle atrophy. Then, mice were administered with four different whey protein hydrolysates for 2 weeks with continuous immobilization. Among them, soluble whey protein hydrolysate (WP-S) had the greatest increase in grip strength, muscle weight, and cross-sectional area of muscle fiber than other whey protein hydrolysates. To investigate the molecular mechanism, we conducted another experiment with the same experimental design. WP-S significantly promoted the phosphoinositide 3-kinase (PI3K)/protein kinase B (Akt)/mammalian target of rapamycin (mTOR) pathway and inhibited the PI3K/Akt/forkhead box O (FoxO) pathway. In addition, it increased myosin heavy chain (MyHC) expression in both the soleus and quadriceps and changed MyHC isoform expressions. In conclusion, WP-S attenuated muscle atrophy induced by immobilization by enhancing the net protein content regulating muscle protein synthesis and degradation. Thus, it is a necessary and probable candidate for developing functional food to prevent sarcopenia.

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