Functional food relevance of whey protein: A review of recent findings and scopes ahead

Patel, Seema

doi:10.1016/j.jff.2015.09.040

Cited by 135 publications

(72 citation statements)

References 107 publications

(103 reference statements)

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“…These components of whey protein are important for radical scavenging, anti-inflammatory activities, antitumor effects, and immunostimulatory effects. These factors have been shown to regulate blood pressure, gut homeostasis, obesity, diabetes, muscle biosynthesis, bone structure, and protection from radioactivity [43]. Whey proteins are regarded as a potent substitute for serum in cell cultures.…”

Section: Discussionmentioning

confidence: 99%

β-Lactoglobulin Influences Human Immunity and Promotes Cell Proliferation

Tai

Chen

2016

BioMed Research International

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β-Lactoglobulin (LG) is suspected to enhance or modulate human immune responses. Moreover, LG is also hypothesized to increase human cell proliferation. However, these potential functions of LG have not been directly or thoroughly addressed. In this study, we demonstrated that LG is a potent stimulator of cell proliferation using a hybridoma cell (a splenocyte fused with a myeloma cell) model. LG's ability to promote cell proliferation was lost when the protein is denatured. To further investigate the influence of LG's conformation on cell proliferation, we chemically modified LG by either carboxymethylation (CM) or acetylation and observed significantly reduced cell proliferation when the protein structure was altered. Furthermore, we proved that LG enhances cell proliferation via receptor-mediated membrane IgM receptor. These data indicated that nondenatured LG is the major component in milk that modulates cell proliferation. Collectively, our study showed that LG plays a key role in enhancing immune responses by promoting cell proliferation through IgM receptor.

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Section: Discussionmentioning

confidence: 99%

β-Lactoglobulin Influences Human Immunity and Promotes Cell Proliferation

Tai

Chen

2016

BioMed Research International

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“…Their nutritional and functional properties have been extensively reviewed and reported in the literature (1)(2)(3). Although dehydrated whey protein products with high protein content (i.e.…”

Section: Introductionmentioning

confidence: 99%

Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels

Henriques

Gomes

Pereira

2017

Food Technol. Biotechnol.

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SummaryThe aim of this work is to study the gelation properties of liquid whey protein concentrates (LWPC) produced by ultrafiltration (UF) as raw material for thermally induced gels intended for food applications. LWPC thermal gelation was performed using different types of LWPC (non--defatted, defatted and diafiltered) of different protein mass fractions and pH. Most of the produced gels showed viscoelastic behaviour. Non-defatted LWPC gave stronger heat-induced gels with a more cohesive microstructure, a higher water holding capacity and also higher elastic modulus (G') and viscous modulus (G''). Gel properties were not improved in products with lower content of non-protein compounds. As expected, the increase in protein mass fraction positively influences protein interactions. However, the pH is responsible for the equilibrium between attraction and repulsion forces in the gel components that influence gel hardness and water holding capacity.

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“…12 Protein whey memiliki skor kualitas protein dan proporsi Branched Chain Amion Acid (BCAA) yang tinggi. 13 Kandungan protein whey pada susu berhubungan dengan peningkatan massa otot, hormon pertumbuhan Insulin-like Growth Factor (IGF)-1 merangsang sintesis protein melalui pengaktifan sinyal mTOR.…”

Section: -9unclassified

Intervensi Susu Tinggi Protein Terhadap Tingkat Konsumsi Zat Gizi Makro Dan Status Gizi Pada Kelompok Usia Dewasa

Harna

Kusharto

Roosita

2017

MKMI

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ABSTRAKSusu tinggi protein merupakan makanan kompleks yang mengandung beberapa senyawa bioaktif potensial, kemungkinan memiliki efek terhadap berat badan. Tujuan penelitian adalah untuk menganalisis pengaruh pemberian pemberian susu tinggi protein terhadap tingkat konsumsi susu tinggi protein, status gizi dan menganalisis hubungan antara tingkat konsumsi zat gizi makro dengan status gizi. Penelitian ini menggunakan metode eksprimental dengan desain Randomized Control Trial (RCT). Subjek dibagi menjadi dua kelompok yaitu 24 subjek pada kelompok perlakuan dan 23 subjek pada kelompok kontrol. Kelompok perlakuan diberikan susu tinggi protein dan pendidikan gizi selama 90 hari. Kelompok kontrol diberikan pendidikan gizi. Hasil penelitian menunjukkan bahwa terdapat perbedaan signifikan asupan energi antara kedua kelompok (p<0,05; 422,08±333,9 kkal pada kelompok perlakuan). Intervensi susu tinggi protein dapat meningkatkan asupan protein secara signifikan (p<0,05;26,8±13,95 gram).Terdapat peningkatan signifikan berat badan pada kelompok perlakuan dibandingkan dengan kelompok kontrol (p<0,05;2,37±1,3 kg). IMT meningkat signifikan pada kelompok perlakuan (p<0,05; 0,92±0,53 kg/m 2 ). Terdapat korelasi positif yang signifikan antara konsumsi energi dan protein dengan IMT dan berat badan (p<0,05). Kesimpulan dari penelitian ini bahwa intervensi susu tinggi protein dapat meningkatkan status gizi melalui peningkatan berat badan dan dapat meningkatkan asupan energi dan protein. Kata kunci : Konsumsi zat gizi makro, status gizi, berat badan ABSTRACT High-protein milk is a complex food that contains several potential bioactive compounds that affect on body weight. This study aimed to analyze the effect of high-protein milk on consumption level of nutrient, nutritional status and correlation between consumption level of nutrient and nutritional status. This study used experimental trial with design Randomized ControlledTrial. The subjects were divided into two groups were 24 subjects in the treatment group and 23 subjects in the control group. The treatment group was given high-protein milk and nutritional education for 90 days. The control groups was given nutritional education. The results showed that there were significant differences energy intake in the treatment group compared to the control (p<0,05;422,08±333,9 kcal

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Functional food relevance of whey protein: A review of recent findings and scopes ahead

Cited by 135 publications

References 107 publications

β-Lactoglobulin Influences Human Immunity and Promotes Cell Proliferation

β-Lactoglobulin Influences Human Immunity and Promotes Cell Proliferation

Liquid Whey Protein Concentrates Produced by Ultrafiltration as Primary Raw Materials for Thermal Dairy Gels

Intervensi Susu Tinggi Protein Terhadap Tingkat Konsumsi Zat Gizi Makro Dan Status Gizi Pada Kelompok Usia Dewasa

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