Emerging trends in nutraceutical applications of whey protein and its derivatives

Abstract

The looming food insecurity demands the utilization of nutrient-rich residues from food industries as valueadded products. Whey, a dairy industry waste has been characterized to be excellent nourishment with an array of bioactive components. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complications, hypertension, obesity, diabetes, cancer and phenylketonuria. The protein has been validated to boost recovery from resistance exercise-injuries, stimulate gut physiology and protect skin against detrimental radiations. Apart from health invigoration, whey protein has proved its suitability as fat replacer and emulsifier. Further, its edible and antimicrobial packaging potential renders its highly desirable in food as well as pharmaceutical sectors. Considering the enormous nutraceutical worth of whey protein, this review emphasizes on its established and emerging biological roles. Present and future scopes in food processing and dietary supplement formulation are discussed. Associated hurdles are identified and how technical advancement might augment its applications are explored. This review is expected to provide valuable insight on whey protein-fortified functional foods, associated technical hurdles and scopes of improvement.

Passive immunisation, an old idea revisited: Basic principles and application to modern animal production systems

“…In cattle, a marketed whey-product (Colostrx) is claimed to protect similarly to colostrum against ETEC in a E. coli K99challenge model (Harman et al, 1991). Although whey is claimed to have a range of dietary benefits in humans (Marshall, 2004;Patel, 2015) and pigs (Vanavichial, 1998), and it is a cheaper source of immunoglobulins than milk, it however does not seem that whey is used to any discernible degree for production of purified immunoglobulin preparations. This may be due to the relatively low concentration of IgG in whey (<1 mg/ml) necessitating large volumes to be handled during purification thereby compromising economic feasibility compared to e.g.…”

Evaluation of Modulatory Effect of Combination of Spondias Pinnata and Whey Preparation on Intestinal Antioxidants and Inflammatory Markers in Etoposide Induced Rat Model for Mucositis

“…33,34 Whey protein and α-Lactalbumin may decrease nitric oxide production by inhibiting the production of mediating cytokines. 35 MPO is an inflammatory marker and is found to intensify during tissue injury. An elevation in MPO activity was observed after etoposide treatment, which indicates the acculamation of neutrophils that might contribute to etoposide induced small intestinal damage.…”

Do Dairy Minerals Have a Positive Effect on Bone Health?

“…In addition to Ca and P, F has been identified as playing a key role in the mineral component of bone (Patel, ). This is due to the ability of F ions (F − ) to replace the hydroxyl groups (‐OH) within the hydroxyapatite structure.…”