Functional properties and sensory testing of whey protein concentrate sweetened with rebaudioside A

Abstract

Objective: To develop a natural dietary product with functional benefits for diabetic patients. Whey protein concentrate was obtained through the separation membrane processes and sweetened with rebaudioside A. This product was submitted to sensory testing in humans and used to evaluate possible functional properties in male Wistar rats models with diabetesMellitus induced by streptozotocin. Methods: Two concentrates were produced. Only the second showed protein content of 74.3 and 17.3% of lactose was used as supplementation in induced diabetic rats. This concentrate was obtained from the concentration by reverse osmosis system (180 k Daltons), followed by nanofiltration in a 500 k Daltons membrane and spray drying at 5.0% solution of the first concentrate developed. The concentrate was sweetened with rebaudioside A (rebaudioside A 26 mg/100 g concentrate). All procedures were performed at the Center for Studies in Natural Products, at the Universidade Estadual de Maringá. Three experimental groups were established (n=6): two groups of diabetic animals, one control group and one supplemented group; and a control group of normal mice (non-diabetic). The supplemented group received concentrates sweetened with rebaudioside A in a dose of 100 mg/kg bw/day by an esophageal tube for 35 days. Fasting, the fed state and body weight were assessed weekly for all groups. At the end of the supplementation period, the following were analyzed: plasma parameters of glucose, total cholesterol, triglycerides and fructosamine; the serum levels of aspartate aminotransferase and alanine aminotransferase, water and food intake. Organs and tissues were removed and weighed to assess mass and anatomical changes. Results: The product presented 74% of proteins and 17% of lactose and showed satisfactory sensory testing by the addition of 26 mg of rebaudioside A/100 g concentrate. Supplementation of the product reduced hyperglycemia, plasma fructosamine levels, triglycerides and total cholesterol, and improved body weight gain of streptozotocin-induced diabetic rats. Conclusion: Whey protein concentrate with substantial content of protein (above 70%) and low lactose was obtained through the membrane separation processes. The addition of rebaudioside A at the concentration of 26 mg/100 g rebaudioside A proved to be as sweet as sucralose with satisfactory sensory testing, which indicates that this is a non-caloric natural sweetener that can replace artificial sweeteners. The product (whey protein concentrate sweetened with rebaudioside A) presented important functional properties and reduced the metabolic disorders caused by the syndrome.

Fortification of the whey protein isolate antioxidant and antidiabetic activity with fraction rich in phenolic compounds obtained from Stevia rebaudiana (Bert.). Bertoni leaves

“…The WPI was obtained according to Milani et al (2016) with modifications. The whey was concentrated by 5 Departamento de Bioquímica, Universidade Estadual de Maringá, Av.…”

“…is known worldwide, and its leaves are characterized by the presence of steviol glycosides, which have immense sweetening capacity (Dacome et al 2005). Among these steviol glycosides, the most prominent compounds are stevioside and rebaudioside A, both of which have been studied in recent decades for their antidiabetic properties (Gregersen et al 2004;Milani et al 2016). In addition to steviol glycosides, stevia leaves are a source of phenolic and flavonoid compounds with antioxidant and antidiabetic properties (Ghanta et al 2007;Shukla et al 2009;Wölwer-Rieck 2012;Shivanna et al 2013;Gawel-Beben et al 2015).…”

“…DM control and management are complex and involve the oral hypoglycemic use of insulin and other strategies, such as lifestyle changes, mainly including the consumption of a balanced diet, to manage the disease. Hypoglycemic and natural antioxidant sources can be important coadjuvants in the treatment of diabetes (Milani et al 2016;Gaudel et al 2013).…”

Evaluation of Chromium and Manganese levels in sports supplements using graphite furnace atomic absorption spectrometry

“…A total of 26 sport supplement samples were obtained, which may be subdivided into three types: whey protein supplements [15], supplements based on proteins and carbohydrates, known as "hypercaloric" [4], and samples of protein supplement in bars [7]. The whey protein samples are basically composed of concentrated, isolated, and/or hydrolyzed proteins with concentration ranging from 60% to 90%.…”

“…These products are formulated based on macro and micronutrients in different proportions, making them suitable for different purposes [6]. In this work, we debate the supplements based on Whey Proteins (WP), which have high nutritional value, presenting high levels of essential amino acids, calcium, and bioactive peptides [7].…”