A Whey-Based Diet Can Ameliorate the Effects of LPS-Induced Growth Attenuation in Young Rats

Menahem, Chen; Foist, Michal; Mansour, Yasmin; Shtaif, Biana; Bar-Maisels, Meytal; Phillip, Moshe; Gat-Yablonski, Galia

doi:10.3390/nu15081823

Cited by 2 publications

(1 citation statement)

References 61 publications

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“…В останні роки увага науковців також прикута до сироваткових білків, як додаткових компонентів їжі, які володіють вираженою антиоксидантною, протизапальною дією, а також ефективні при ожирінні, зниженні артеріального тиску та можуть бути рекомендовані як продукти з підвищеним вмістом білка для харчування спортсменів (Blazic et al, 2018;Menahem et al, 2023).…”

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Technology of fermented milk product with increased protein content

Slyvka,

Tsisaryk,

Musiy

et al. 2023

SMLNUVMBF

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The article contains the results of research into the development of yogurt technology with a high protein content and added Jerusalem artichoke syrup. Milk protein contains casein and whey protein, so it is a valuable source of protein. Modern technologies make it possible to separate and purify a specific type of milk proteins to a concentration that meets the technological requirements that are necessary in food systems. The low glycemic index and probiotic properties has a Jerusalem artichoke syrup, it has a positive effect on the development and stability of lactic acid bacteria and is recommended for consumption by people with diabetes. The biological value of the whey isolate was studied and it was established that the content of essential amino acids is 47.7 g per 100 g of the product, or 48.4 % of the total amount of amino acids. The content of BCAA (leucine, isoleucine and valine) is 23 g, which is 23.3 % of the total amount of amino acids. It was found that lysine has the highest score (176.3 %), and the limiting amino acids are phenylalanine (50 %) and methionine (62.8 %). The sum of amino acids of the “ideal” protein according to the recommendations of FAO/WHO and whey protein isolate was compared, and it was determined that the protein content in the studied raw material is 460 mg, which exceeds the values of the “ideal” protein (360 mg) by 27.7 %. It has been experimentally established that the optimum from the point of view of the complex of organoleptic properties and cost of the product is the sample where the content of whey isolate is 7.2 g per 100 g of the product. The protein content per 100 g of finished yogurt is 10 g. During fermentation, a slight difference in the rate of change of acidity in yogurt samples was noted, which was 4.5 h (75 °T) in the experimental sample and 5 h in the control sample. The shelf life of the product is set for 12 days according to titrated acidity levels for 21 days. According to the organoleptic indicators of yogurt, the difference between the tested and the control sample was noted. Yogurt, with added protein and Jerusalem artichoke syrup, was rated highest for taste, smell, and consistency, but not rated high enough for appearance and color. Regarding the biological value of the product, the protein content is 10 %, the fat content is 2.5 %, and the carbohydrate content is 8.3 %. The energy value of yogurt with additional ingredients is 84.4 kcal per 100 g of product.

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Section: вступunclassified

Technology of fermented milk product with increased protein content

Slyvka,

Tsisaryk,

Musiy

et al. 2023

SMLNUVMBF

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Children with idiopathic short stature have significantly different gut microbiota than their normal height siblings: a case-control study

Lazar,

Eshel,

Moadi

et al. 2024

Front. Endocrinol.

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ObjectivesTo investigate the role of gut microbiota (GM) in pathogenesis of idiopathic short stature (ISS) by comparing GM of ISS children to their normal-height siblings.MethodsThis case-control study, conducted at the Schneider Children’s Medical Center’s Institute for Endocrinology and Diabetes between 4/2018-11/2020, involved 30 pairs of healthy pre-pubertal siblings aged 3-10 years, each comprising one sibling with ISS and one with normal height. Outcome measures from fecal analysis of both siblings included GM composition analyzed by 16S rRNA sequencing, fecal metabolomics, and monitoring the growth of germ-free (GF) mice after fecal transplantation.ResultsFecal analysis of ISS children identified higher predicted levels of genes encoding enzymes for pyrimidine, purine, flavin, coenzyme B, and thiamine biosynthesis, lower levels of several amino acids, and a significantly higher prevalence of the phylum Euryarchaeota compared to their normal-height siblings (p<0.001). ISS children with higher levels of Methanobrevibacter, the dominant species in the archaeal gut community, were significantly shorter in stature than those with lower levels (p=0.022). Mice receiving fecal transplants from ISS children did not experience stunted growth, probably due to the eradication of Methanobrevibacter caused by exposure to oxygen during fecal collection.DiscussionOur findings suggest that different characteristics in the GM may explain variations in linear growth. The varying levels of Methanobrevibacter demonstrated within the ISS group reflect the multifactorial nature of ISS and the potential ability of the GM to partially explain growth variations. The targeting of specific microbiota could provide personalized therapies to improve growth in children with ISS.

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A Whey-Based Diet Can Ameliorate the Effects of LPS-Induced Growth Attenuation in Young Rats

Cited by 2 publications

References 61 publications

Technology of fermented milk product with increased protein content

Technology of fermented milk product with increased protein content

Children with idiopathic short stature have significantly different gut microbiota than their normal height siblings: a case-control study

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