Whey and its inhibition of liver enzymes

Stefce Presilski,Julijana Tomovska,Gordana Dimitrovska,Kristina Velkova

doi:10.2298/bah1601059t

Stefce Presilski, Julijana Tomovska + Show 2 more

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https://doi.org/10.2298/bah1601059t

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Abstract

Whey is lately used as functional food, and whey proteins and albumens are considered to have therapeutic influence on diseases associated with oxidative stress. Whey proteins contribute to the reduction of the level of transaminases in blood, especially of alanine transaminase. In this paper we examine some components (total proteins, albumens from whey proteins, minerals: potassium (K), iron (Fe), calcium (Ca) and phosphorus (P), from whey and their inhibition effects to transaminases (alanine aminotransferase (ALT), aspartate aminotransferase (AST), and ? glutamyl transferase (? -GT)). The increased level of transaminases in serum is an indicator of an illness of the liver. Additionally, several samples of whey were examined by using a photometric and spectrophotometric method. The results from examination of ALT, AST and ? -GT in vitro show that whey performed inhibition on the activity of these enzymes: ALT 10.71%, AST 8.51% and ? -GT 18.16% in pathological serum, and in serum with normal values, whey performed inhibition on ALT 39.33%, AST 29.08% , ? - GT 39.59%. The examination of the whey composition shows that the proteins represented in sufficient quantity to make reduction of enzymes and of the mineral potassium (K) is the most common. From the obtained results can be concluded that whey impacts on the reduction of transaminases and performs inhibition of enzyme activity in the in vitro test.

Highlights

IntroductionWhey is a byproduct in the production of cheese, which was previously considered as waste material
Whey in its original form is a liquid comprising less than 1% protein and 93% water
The average of total protein content in whey is 12.8 g / L, the average concentration of the albumen is 1.79 g / L, so the highest concentration of albumens is in 1 W1=2.36 g / L, the lowest is in W4=1.34 g / L, equivalent to the total protein content

Summary

Introduction

Whey is a byproduct in the production of cheese, which was previously considered as waste material. Regardless of the type of treatment and duration of the processing, the whey must be previously removed from curd by filtration or clarification procedures and the fat is removed with centrifugal separation. The separated milk fat can be used in the cheese manufacture, other dairy desserts and the production of butter whey (Presilski, 2004). Separation of whey depends on the technology of producing the main product, and the quality of used milk. The whey protein boosts the immune system, which helps the body to produce the antioxidant glutathione (Marshall, 2004). Because of the wide range of essential and non-essential amino acids, minerals, fats and biologically active protein, whey is often used in the treatment of various diseases

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