The effectiveness of whey proteins in prevention and treatment of cancer: a review

Thampy, Anjana; Kumar, Meena Kumari Palani; Peddha, Muthukumar Serva; Reddy, Madhavi

doi:10.1080/10408398.2022.2121256

Cited by 4 publications

(3 citation statements)

References 142 publications

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“…Current evidence from the majority of experimental and epidemiological studies suggests the benefits of consuming dairy proteins, without confirmed evidence of carcinogenic effects [ 71 ]. Research supports the anticancer effects of selected milk components, including both the casein fraction [ 70 , 71 ] and whey fraction [ 72 , 73 ]. For instance, β-lactoglobulin (Lg), the primary component of whey proteins, has shown the stimulation of certain cell proliferation, along with antioxidant [ 74 ] and immunostimulatory properties [ 75 ].…”

Section: Discussionmentioning

confidence: 99%

Dietary factors and their influence on immunotherapy strategies in oncology: a comprehensive review

Golonko,

Pienkowski,

Swislocka

et al. 2024

Cell Death Dis

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Immunotherapy is emerging as a promising avenue in oncology, gaining increasing importance and offering substantial advantages when compared to chemotherapy or radiotherapy. However, in the context of immunotherapy, there is the potential for the immune system to either support or hinder the administered treatment. This review encompasses recent and pivotal studies that assess the influence of dietary elements, including vitamins, fatty acids, nutrients, small dietary molecules, dietary patterns, and caloric restriction, on the ability to modulate immune responses. Furthermore, the article underscores how these dietary factors have the potential to modify and enhance the effectiveness of anticancer immunotherapy. It emphasizes the necessity for additional research to comprehend the underlying mechanisms for optimizing the efficacy of anticancer therapy and defining dietary strategies that may reduce cancer-related morbidity and mortality. Persistent investigation in this field holds significant promise for improving cancer treatment outcomes and maximizing the benefits of immunotherapy.

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Section: Discussionmentioning

confidence: 99%

Dietary factors and their influence on immunotherapy strategies in oncology: a comprehensive review

Golonko,

Pienkowski,

Swislocka

et al. 2024

Cell Death Dis

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“…Whey proteins are rich in cysteine which boosts the glutathione concentration which has an antioxidant nature . Recent literature proved its beneficial effects against cancer as well as the cardiovascular diseases. , Many studies have also demonstrated its antiaging and antihypercholesterolemia effects. − Whey is considered as the richest source of branched chained amino acids including l -isoleucine, l -valine, l -leucine which are known for the delayed protein digestion mechanism. , Development of various applications where the whey is used as an ingredient has led it to be considered as the main product of many food manufacturing units. ,, Sweet whey (generated by the enzymatic coagulation) and acidic whey (generated by mineral acid/organic acid addition or by fermentation with lactic acid bacteria) are the two major types of whey generated in the dairy industry . Both vary in the pH and titratable acidity range .…”

Section: Whey: Nutrient Rich Byproductmentioning

confidence: 99%

“…49 Recent literature proved its beneficial effects against cancer as well as the cardiovascular diseases. 50,51 Many studies have also demonstrated its antiaging and antihypercholesterolemia effects. 52−54 Whey is considered as the richest source of branched chained amino acids including L-isoleucine, L-valine, L-leucine which are known for the delayed protein digestion mechanism.…”

Section: • Improved Intestinal Barrier Function Hepatotoxicitymentioning

confidence: 99%

Whey Kefir: A Sustainable Solution to Reduce Waste and Improve Health

Vashisht,

Chaudhary,

Sharma

et al. 2023

ACS Food Sci. Technol.

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The United Nations has designed 17 interlinked sustainable development goals considering the needs and eco-friendly sustenance of future generations. Ensuring safe food, minimizing waste through innovations, and searching ways to reduce carbon footprints are the present needs to save the planet for future generations. Whey is one of the nutritionally rich byproducts of the dairy industry that is underutilized, and a major portion is dumped as waste that contributes to environmental pollution. However, the transformation of this byproduct to nutri-functional fermented beverages could help in reducing the carbon footprint, relieve the hassle of waste management, and also provide alternate means to improve human health. It is believed that the fermentation of whey using kefir culture will result in the development of a wonder product that can serve as a health booster. Herein, we are focusing on the composition, preparation, nutri-functional properties of kefir, and suitability of whey as a base for the development of a health-promoting kefir drink.

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