Dietary whey protein lessens several risk factors for metabolic diseases: a review

Abstract

Obesity and type 2 diabetes mellitus (DM) have grown in prevalence around the world, and recently, related diseases have been considered epidemic. Given the high cost of treatment of obesity/DM-associated diseases, strategies such as dietary manipulation have been widely studied; among them, the whey protein diet has reached popularity because it has been suggested as a strategy for the prevention and treatment of obesity and DM in both humans and animals. Among its main actions, the following activities stand out: reduction of serum glucose in healthy individuals, impaired glucose tolerance in DM and obese patients; reduction in body weight; maintenance of muscle mass; increases in the release of anorectic hormones such as cholecystokinin, leptin, and glucagon like-peptide 1 (GLP-1); and a decrease in the orexigenic hormone ghrelin. Furthermore, studies have shown that whey protein can also lead to reductions in blood pressure, inflammation, and oxidative stress.

Emerging trends in nutraceutical applications of whey protein and its derivatives

“…Based on their concentration and attributes, whey proteins are marketed in various forms such as whey protein concentrate (has fat and lactose along with proteins (29-89 %)), whey protein isolate (90 % protein) and whey protein hydrolysate (partially digested for ease of metabolism and hypoallergenicity) (Barth and Behnke 1997). A broad range of functionality has been assigned to whey protein and its derivatives, such as reduction of oxidative stress, promotion of muscle growth and lean body mass, appetite suppression, hypoglycemia, cardiovascular risk mitigation, phenylketonuria management and protection from ultraviolet (UV) radiation (Sousa et al 2012). Further, its role in food processing such as emulsifier, texturizer, fat-replacer, encapsulating agent, delivery vehicle and antimicrobial film are being recognized (Hu et al 2003;Fernández-Pan et al 2012).…”

“…In the face of depleting resources and burgeoning population, repurposing of unconventional food ingredients by innovative technology can establish sustainability (Malik 2007). A slew of obscure and once-vilified agro-industrial by-products such as cereal brans (Pavlovich-Abril et al 2012), soy pulp (Katayama and Wilson 2008), fruit pomace (Bhushan et al 2008), seafood wastes (Ben Rebah and Miled 2012), and whey (Sousa et al 2012) are soaring in popularity as nutrient-dense food components. Exploitation of bioactive ingredients is universally being encouraged (Baiano 2014).…”

Desenvolvimento, caracterização e análise sensorial de formulações alimentares com proteínas do soro de leite ou albumina para crianças

“…Dentre as propriedades funcionais desses peptídios, pode-se citar as ações antihipertensiva (MORAIS et al, 2014;, hipocolesterolêmica, imunomoduladora (SINHA et al, 2007), antioxidante (SINHA et al, 2007;SILVESTRE et al, 2013), inibidora do apetite e redutora de gordura corporal (ZHOU et al, 2011;SOUSA et al, 2012).…”

Future Challenges of Whey Proteins

“…Collectively, whey proteins may act as a nutritional component to increase endogenous antioxidant enzymes (glutathione peroxidase, catalase and superoxide dismutase) and to reduce oxidative stress markers (MDA, TBARS) jointly with low expression of pro-inflammatory cytokines (IL-1β, IL-6 and TNF-α) in obese, diabetic or stroke patients (Xu et al, 2011;Takayanagi et al, 2011;Sousa et al, 2012).…”

“…Dairy Sci., 10 (4): 139-159, 2015 as well as the Renin-Angiotensin System (RAS). The ACE-inhibitors used in the management of hypertension have anti-inflammatory properties (Kume et al, 2006;Luhovyy et al, 2007;Sousa et al, 2012).…”