Nutritional Properties of Whey Proteins

Mangano, Kelsey M.; Bao, Yihong; Zhao, Can

doi:10.1002/9781119256052.ch5

Cited by 14 publications

(34 citation statements)

References 140 publications

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“…Protein digestibility‐corrected amino acid score of investigated protein samples ranged between 0.79 and 1.00 (Table ). CCP and WPCP exhibited the optimum value of PDCAAS (1.00), which is consistent with the fact that whey proteins and caseins are regularly reported as good quality proteins (Devries & Phillips, ; Mangano et al ., ). Indeed, they gather several interesting nutritional features such as excellent digestibility, outstanding bioavailability and EAA contents meeting the human needs; hence, they exhibit higher PDCAAS values than most proteins (McGregor & Poppitt, ).…”

Section: Resultsmentioning

confidence: 97%

Nutritional quality evaluation of commercial protein supplements

Corgneau

Gaiani

Petit

et al. 2019

Int J of Food Sci Tech

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Protein supplements have received increasing attention by consumers over the last few decades. However, hundreds of them have recently exhibited irregularities including lower quantities of proteins than disclosed values. This study aimed to evaluate the nutritional quality of six commercial protein supplement powders (calcium caseinate, milk protein concentrate, egg white, pea protein isolate, whey protein concentrate and soy protein isolate). The chemical composition, amino acid content and in vitro digestibility were examined. Thus, calculate the amino acid scores corrected for amino acid and protein digestibility. In vitro digestion was also conducted and protein hydrolysis was monitored by SDS-page. Calcium caseinate powder and whey protein concentrate were only composed of proteinogenic amino acids and exhibited the highest essential amino acid content. As regards in vitro digestibility, these two supplements perfectly meet the quality expectations of the Food and Agricultural Organization (FAO). Conversely, the other four supplements exhibited a lower quality than the FAO reference protein. This was due to low digestibility (for egg white and milk concentrate) and/or lack of a specific essential amino acid (for milk concentrate and pea isolate).

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Section: Resultsmentioning

confidence: 97%

Nutritional quality evaluation of commercial protein supplements

Corgneau

Gaiani

Petit

et al. 2019

Int J of Food Sci Tech

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“…Whey is a source of bioactive peptides (BAPs) with a range of biological properties including antihypertensive, antimicrobial, antidiabetic as well as antioxidant activities [1,2]. Consumption of whey protein has been linked with beneficial effects on human health, particularly in the prevention and management of metabolic syndrome conditions such as cardiovascular disease, type II diabetes mellitus, obesity and hypertension [3][4][5]. High intracellular levels of reactive oxygen species (ROS) have been associated with the deleterious modification of cells, nucleic acids (DNA and RNA), proteins and lipids and have also been implicated in accelerating cellular ageing [6].…”

Section: Introductionmentioning

confidence: 99%

“…Dietary antioxidants have certain advantages over Foods 2020, 9, 582 2 of 22 synthetic antioxidants due to their low risk of side-effects and the fact that they can be included as part of the daily dietary intake [8]. Numerous studies show that whey proteins and their hydrolysates have potential antioxidant effects [1,[3][4][5][9][10][11][12][13][14][15][16][17]. Therefore, whey proteins may have potential applications as a source of antioxidant activity in the prevention and management of diseases associated with oxidative stress.…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, the ferric reducing antioxidant power (FRAP) is an ET-based assay while the ORAC assay measures the scavenging capacity of test compounds against peroxyl radicals (ROO • ). The ORAC assay is considered suitable for assessment of the antioxidant activity of protein hydrolysates as it employs biologically relevant radicals [5]. Furthermore, in situ cell-based assays have been recommended as an approach to evaluate antioxidant activity [1].…”

Section: Introductionmentioning

confidence: 99%

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In Vitro Characterisation of the Antioxidative Properties of Whey Protein Hydrolysates Generated under pH- and Non pH-Controlled Conditions

Kleekayai

Gouic

Deracinois

et al. 2020

Foods

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Bovine whey protein concentrate (WPC) was hydrolysed under pH-stat (ST) and non pH-controlled (free-fall, FF) conditions using Debitrase (DBT) and FlavorPro Whey (FPW). The resultant whey protein hydrolysates (WPHs) were assessed for the impact of hydrolysis conditions on the physicochemical and the in vitro antioxidant and intracellular reactive oxygen species (ROS) generation in oxidatively stressed HepG2 cells. Enzyme and hydrolysis condition dependent differences in the physicochemical properties of the hydrolysates were observed, however, the extent of hydrolysis was similar under ST and FF conditions. Significantly higher (p < 0.05) in vitro and cellular antioxidant activities were observed for the DBT compared to the FPW–WPHs. The WPHs generated under ST conditions displayed significantly higher (p < 0.05) oxygen radical absorbance capacity (ORAC) and Trolox equivalent antioxidant capacity (TEAC) values compared to the FF-WPHs. The impact of hydrolysis conditions was more pronounced in the in vitro compared to the cellular antioxidant assay. WPH peptide profiles (LC-MS/MS) were also enzyme and hydrolysis conditions dependent as illustrated in the case of β-lactoglobulin. Therefore, variation in the profiles of the peptides released may explain the observed differences in the antioxidant activity. Targeted generation of antioxidant hydrolysates needs to consider the hydrolysis conditions and the antioxidant assessment method employed.

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“…These proteins have been used as ingredients in pharmaceuticals, nutraceuticals, and cosmeceuticals applications (Pihlanto and Korhonen, 2003;Etzel, 2004) due to their bioactive characteristics (Korhonen and Pihlanto, 2003). Many studies have been reported that these bioactive peptides have many health benefits, such as improving the immune system (Mann et al, 2019), inhibiting infections due to the antiviral activity of lactoferrin (Drago-Serrano et al, 2017;Hammam, 2019b), reducing oxidative stress and human immunodeficiency virus (HIV) infection (Gupta and Prakash, 2017), anticancer activity (Patel, 2015;Hammam et al, 2017), lessen anxiety (Yalcin, 2006), assist with the reduction in blood pressure (Fekete et al, 2018), positive effects on hepatitis (Ng et al, 2015), reduce cardiovascular risk (Pal et al, 2019), and osteoporosis (Mangano et al, 2019).…”

Section: Table5mentioning

confidence: 99%