Whey Protein Lycosome Formulation Improves Vascular Functions and Plasma Lipids with Reduction of Markers of Inflammation and Oxidative Stress in Prehypertension

Petyaev, Ivan M.; Dovgalevsky, Pavel Ya.; Klochkov, Victor A.; Chalyk, Natalia E.; Kyle, Nigel H.

doi:10.1100/2012/269476

Cited by 45 publications

(35 citation statements)

References 26 publications

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“…Lycosome formulation of lycopene containing a phospholipid chaperone may provide a significant level of protection for "cargo" lycopene molecules from stomach acidity and digestive enzymes. In our previous work, we demonstrated that this protection resulted in an enhanced bioavailability rate and efficacy for a number of nutraceutical molecules such as resveratrol, whey protein peptides, cocoa flavanols, and certain pharmaceuticals (Bashmakov et al, 2014;Petyaev, 2015;Petyaev, Dovgalevsky, Chalyk, Klochkov, & Kyle, 2014;Petyaev, Dovgalevsky, Klochkov, Chalyk, & Kyle, 2012).…”

Section: Discussionmentioning

confidence: 99%

Effect of lycopene supplementation on cardiovascular parameters and markers of inflammation and oxidation in patients with coronary vascular disease

Petyaev

Dovgalevsky

Klochkov

et al. 2018

Food Science & Nutrition

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Oxidative stress and antioxidant deficiency play a pivotal role in initiation, development, and outcomes of cardiovascular disease. Pharmacokinetic parameters as well as the impact of highly bioavailable lycopene on cardiovascular variables, markers of inflammation and oxidation were investigated during a 30‐day clinical trial in patients with coronary vascular disease. The patients were randomized into two major groups and were supplemented with a single 7 mg daily dose of lycopene ingested either in the form of lactolycopene (68 patients) or in the form of lycosome‐formulated GA lycopene (74 patients). The endpoints included cardiovascular function parameters, serum lipids, and four markers of oxidative stress and inflammation. Ingestion of lycosome‐formulated lycopene increased serum lycopene levels by 2.9‐ and 4.3‐fold, respectively, after 2 and 4 weeks of the trial, whereas supplementation with lactolycopene upregulated serum lycopene by half‐fold only after 4 weeks of ingestion. Lycosome formulation of lycopene resulted by the end of the trial in a threefold reduction in Chlamydia pneumoniae IgG and reduction to the same degree of the inflammatory oxidative damage marker. The decrease in oxidized LDL caused by lycosome‐formulated lycopene was fivefold. Moreover, supplementation with lycosome‐formulated lycopene was accompanied by a significant increase in tissue oxygenation and flow‐mediated dilation by the end of the observational period. In contrast, lactolycopene did not cause any significant changes in the parameters studied. Therefore, enhanced bioavailability of lycopene promotes its antioxidant and anti‐inflammatory functions and endorses a positive effect of lycopene on cardiovascular system.

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Section: Discussionmentioning

confidence: 99%

Effect of lycopene supplementation on cardiovascular parameters and markers of inflammation and oxidation in patients with coronary vascular disease

Petyaev

Dovgalevsky

Klochkov

et al. 2018

Food Science & Nutrition

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“…Moreover, recently the lycosome microencapsulation technology was successfully applied for other hydrophobic nutraceuticals with poor absorption rate — resveratrol, whey protein peptides (Petyaev et al. ; Bashmakov et al. ).…”

Section: Discussionmentioning

confidence: 99%

Reduction in blood pressure and serum lipids by lycosome formulation of dark chocolate and lycopene in prehypertension

Petyaev

Dovgalevsky

Chalyk

et al. 2014

Food Science & Nutrition

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Twenty-nine healthy volunteers aged 47–69 years old were randomly assigned to a 28-day oral intake of different dark chocolate (DC) formulations. The main group received daily 30 g of proprietary lycopene-containing (L-tug) lycosome formulation of DC with enhanced bioavailability of cocoa flavanols. Two control groups daily consumed either 30 g of regular DC alone or along with 7 mg of lycopene, which corresponds to the amount of lycopene ingested with L-tug formulation. It was found that L-tug was more efficient in reducing diastolic blood pressure (mean value of −6.22 mmHg, 95% CI: 5.00, 8.00) when compared with the regular DC group (−3.00 mmHg, P < 0.05) or the group which ingested the DC and lycopene as two separate formulations (mean reduction of −4 mmHg, 95% CI: 2.47, 6.00, P = 0.0262). Only marginal superiority for L-tug formulation in the reduction in systolic blood pressure was seen. However, the L-tug formulation was the only formulation of DC which affected serum lipids. There was a reduction in total cholesterol (from median 228.00 mg/dL [95% CI: 206.2, 242.5] to 187.00 mg/dL [95% CI: 166.2, 202.2, P < 0.05]) with corresponding decline of low-density lipoprotein (LDL) cholesterol (from a median of 166.00 mg/dL [95% CI: 130.8, 177.0] to 151.00 mg/dL [95% CI: 122.8, 167.4; P < 0.05]) at the end of the intervention period. Similar decline was seen in serum triglycerides (P < 0.05). Serum high-density lipoprotein (HDL) cholesterol, glucose levels, and C-reactive protein (CRP) values remained statistically unchanged in all study groups throughout the intervention period. A superior biological activity of the L-tug lycosome formulation of DC extending beyond its antihypertensive effect to lipid-lowering ability opens up new possibilities for the use of DC for health purposes helping to reduce daily caloric intake without compromising on the health benefits of DC consumption.

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“…The rat study of Tong et al (112) using a high-fat diet showed that whey protein significantly increased HDL-cholesterol although this has not been consistently shown in human studies (113) . Some studies have shown whey protein to have a tendency to reduce plasma TAG (114) and total cholesterol (115) and a meta-analysis on the effect of whey protein on blood lipids would be valuable. A recent study (116) showed that compared with whey protein, casein markedly reduced postprandial TAG (22 (SD 10) % reduction in the 6 h AUC; P < 0·05).…”

Section: Dairy Proteins and Blood Lipidsmentioning

confidence: 99%

Dairy food products: good or bad for cardiometabolic disease?

Lovegrove

Givens

2016

Nutr. Res. Rev.

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Prevalence of type 2 diabetes mellitus (T2DM) is rapidly increasingly and is a key risk for CVD development, now recognised as the leading cause of death globally. Dietary strategies to reduce CVD development include reduction of saturated fat intake. Milk and dairy products are the largest contributors to dietary saturated fats in the UK and reduced consumption is often recommended as a strategy for risk reduction. However, overall evidence from prospective cohort studies does not confirm a detrimental association between dairy product consumption and CVD risk. The present review critically evaluates the current evidence on the association between milk and dairy products and risk of CVD, T2DM and the metabolic syndrome (collectively, cardiometabolic disease). The effects of total and individual dairy foods on cardiometabolic risk factors and new information on the effects of the food matrix on reducing fat digestion are also reviewed. It is concluded that a policy to lower SFA intake by reducing dairy food consumption to reduce cardiometabolic disease risk is likely to have limited or possibly negative effects. There remain many uncertainties, including differential effects of different dairy products and those of differing fat content. Focused and suitably designed and powered studies are needed to provide clearer evidence not only of the mechanisms involved, but how they may be beneficially influenced during milk production and processing.

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Whey Protein Lycosome Formulation Improves Vascular Functions and Plasma Lipids with Reduction of Markers of Inflammation and Oxidative Stress in Prehypertension

Cited by 45 publications

References 26 publications

Effect of lycopene supplementation on cardiovascular parameters and markers of inflammation and oxidation in patients with coronary vascular disease

Effect of lycopene supplementation on cardiovascular parameters and markers of inflammation and oxidation in patients with coronary vascular disease

Reduction in blood pressure and serum lipids by lycosome formulation of dark chocolate and lycopene in prehypertension

Dairy food products: good or bad for cardiometabolic disease?

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