Use Of Whey Protein Research Articles

The use of whey protein concentrate in management of chronic hepatitis C virus – a pilot study

IntroductionWhey protein contains biologically active ingredients that can prevent and attenuate disease besides being nutritive. The aim of the study was to clarify the effects of oral administration of whey protein on viral load and host defence mechanisms, in particular, phagocytic function of neutrophils, selected immunomodulatory cytokines and serum inflammatory markers, in compensated chronic hepatitis C virus (HCV) patients.Material and methodsTwenty-seven HCV patients (20 males and 7 females) recruited from the hepatology clinic of the Theodor Bilharz Research Institute (TBRI) were given whey protein concentrate (WPC) twice daily for two months. In addition, 15 age and sex matched healthy participants were included in the study, as a control group. Neutrophil phagocytic activity, serum intercellular adhesion molecule (sICAM), interleukin-2 (IL-2), nitric oxide (NO), as well as HCV-RNA levels and routine investigations were determined for patients, before and after WPC supplementation and once for the control group.ResultsThere was a significant decrease in viral load and markers of active inflammation, alanine aminotransferase (ALT) and aspartate aminotransferase (AST), while serum albumin, total leucocyte counts and absolute neutrophil counts showed significant elevation accompanied by improvement of neutrophil phagocytic activity after WPC supplementation compared to pre-treated levels. The oral WPC supplementation was well tolerated without any serious adverse events.ConclusionsOral supplementation of WPC has promising results as a new therapeutic strategy against HCV and its sequelae by decreasing the viral load and active inflammation as well as improving the synthetic capacity of the liver and the phagocytic function of neutrophils, in these patients.

IMPROVEMENT OF PHYSICAL PROPERTIES OF NONFAT FERMENTED MILK DRINK BY USING WHEY PROTEIN CONCENTRATE

ABSTRACT The use of whey protein concentrate (WPC) for the improvement of physical properties of nonfat fermented milk drink was investigated. Drinks were prepared from nonfat milk powder and WPC at different proportions. Rheological properties, serum separation and particle size of the drinks were measured. The effect of WPC on the physical properties of the drinks was evaluated by comparison with those of commonly used stabilizers, including propylene glycol alginate and locust bean gum. WPC addition caused an increase in the consistency coefficient and thixotropy and a decrease in the particle size of the samples. There was no serum separation in the sample with 2% WPC. Large unstable aggregates were observed in the sample with 3% WPC, which also exhibited the highest serum separation. WPC up to a level of 2% positively influenced the physical properties of nonfat fermented milk drink similar to stabilizers. PRACTICAL APPLICATIONSFermented milk drinks are consumed especially for their beneficial health effects. Physical properties of fermented milk drinks influence their quality and consumer acceptability. Hydrocolloid stabilizers are used for the improvement of physical properties of fermented milk products. Whey protein concentrates (WPC) with high protein content can be used to substitute hydrocolloid stabilizers. In this study, the effect of the addition of WPC with 75% protein in place of a part of the nonfat milk powder on the physical properties of nonfat fermented milk drink with 6% dry matter was investigated. Use of an appropriate level of WPC was found to be important for obtaining a desirable effect on the physical properties of nonfat fermented milk drink. The effect of WPC was found to be comparable to those of commonly used hydrocolloid stabilizers. Use of WPC also enhances the nutritional value of the product as whey proteins have a high biological value.

Effect of fat replacers on the nutritive value and acceptability of beef frankfurters

This study determined the effect of fat replacers on the nutritive value and consumer acceptability of beef frankfurters. Four fat replacers, carrageen gum, modified cassava starch, microparticulated whey protein, and oat bran, were used to replace pork back fat (control). Use of whey protein resulted in a 71.7% decrease in total lipids, followed by oat bran, carrageen, and cassava starch with decrease of 70.6%, 70.0%, and 69.49%, respectively. The cholesterol and energy of frankfurters with carrageen were decreased by 32.0% and 29.0%, respectively. The panelists indicated that the formulation with cassava starch was similar to the control in terms of acceptability, thus suggesting that the lipid content was not the main deciding factor. Further work in this area is necessary to identify the ideal fat-replacer.

Whey Protein Concentrates With and Without Immunoglobulins: A Review

ABSTRACT Whey protein, a high-biological-value protein from milk, is available with and without immunoglobulins. The possibility of providing passive immunization through food is unique to mammals, who receive it through colostrum at birth. Colostrum contains both immunostimulatory and immunosuppressive immunoglobulins. Later, the mammals are able to make their own immunoglobulins, but in time of illness that ability may become impaired. Some of the whey proteins contain bovine immunoglobulins, which are similar to human immunoglobulins. This type of whey may be of clinical importance to patients who are immunocompromised. However, all whey proteins are rich in cysteine and glutamate. These serve as precursors of glutathione, a potent antioxidant, which is needed in greater quantities during stress. In this review, the benefits of consuming whey protein with and without immunoglobulins are examined. Characteristics of these products are discussed, and an account is given of supportive studies using the whey containing immunoglobulins in the clinical setting. Patients with acquired immunodeficiency syndrome and cancer are used as examples. Finally, a guide on use of whey protein is provided.

Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set‐type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder

Ten commercial samples of dry dairy products used for protein fortification in a low fat yoghurt model system at industrial scale were studied. The products employed were whey protein concentratres, milk protein concentrates, skimmed milk concentrates and skimmed milk powder which originated from different countries. The gross chemical composition of these dried products were determined, including polyacrylamide gel electrophoresis (SDS-PAGE) and isoelectric focusing of the proteins, and minerals such as Na, Ca, K and Mg. Yoghurts were formulated using a skim milk concentrated as a milk base enriched with different dry dairy products up to a 43 g kg−1 protein content. Replacement percentage of skim milk concentrated by dry dairy products in the mix was between 1.49 and 3.77%. Yoghurts enriched with milk protein concentrates did not show significantly different viscosity (35.12 Pa s) and syneresis index (591.4 g kg−1) than the two control yoghurts obtained only from skimmed milk concentrates (35.6 Pa s and 565.7 g kg−1) and skimmed milk powder (32.77 Pa s and 551.5 g kg−1), respectively. Yoghurt fortified with the whey protein concentrates, however, was less firm (22.59 Pa s) and had less syneresis index (216 g kg−1) than control yoghurts. Therefore, whey protein concentrates may be useful for drinking yoghurt production. © 1999 Society of Chemical Industry

Influence of skimmed milk concentrate replacement by dry dairy products in a low fat set-type yoghurt model system. I: Use of whey protein concentrates, milk protein concentrates and skimmed milk powder

Ten commercial samples of dry dairy products used for protein fortification in a low fat yoghurt model system at industrial scale were studied. The products employed were whey protein concentratres, milk protein concentrates, skimmed milk concentrates and skimmed milk powder which originated from different countries. The gross chemical composition of these dried products were determined, including polyacrylamide gel electrophoresis (SDS-PAGE) and isoelectric focusing of the proteins, and minerals such as Na, Ca, K and Mg. Yoghurts were formulated using a skim milk concentrated as a milk base enriched with different dry dairy products up to a 43 g kg−1 protein content. Replacement percentage of skim milk concentrated by dry dairy products in the mix was between 1.49 and 3.77%. Yoghurts enriched with milk protein concentrates did not show significantly different viscosity (35.12 Pa s) and syneresis index (591.4 g kg−1) than the two control yoghurts obtained only from skimmed milk concentrates (35.6 Pa s and 565.7 g kg−1) and skimmed milk powder (32.77 Pa s and 551.5 g kg−1), respectively. Yoghurt fortified with the whey protein concentrates, however, was less firm (22.59 Pa s) and had less syneresis index (216 g kg−1) than control yoghurts. Therefore, whey protein concentrates may be useful for drinking yoghurt production. © 1999 Society of Chemical Industry

Thermostability of skimmilk with modified casein/whey protein content

Abstract Liquid whey protein concentrates were prepared from various types of cheese wheys by ultrafiltration. After pH adjustment, the whey ultrafiltration retentates (UFRs) were mixed with skimmilk to study the heat stability of skimmilk blends with a range of casein/whey protein ratios. Upon heating at 93°C, skimmilk blends containing cottage cheese (acid) whey UFR coagulated when the casein/whey protein ratio was less than 1:1. No heat-induced coagulation at 93°C was observed for skimmilk blends containing low calcium whey retentates, including rennet whey UFR, ultracentrifugal whey UFR or decalcified acid whey UFR. Electron micrographs of heated skimmilk blends with variable casein-whey protein contents demonstrated major structural changes affected by the individual type of whey UFR used. Heating of blends containing decalcified acid whey UFR resulted in the formation of large, loosely structured protein aggregates. Skimmilk blends with higher whey protein/casein ratios exhibited differences in heat stability related to the use of whey protein concentrates from high calcium (acid) or low calcium (rennet) type whey. The heat instability appeared to be due to calcium-modulated coprecipitation of whey proteins and casein micelles.

Use of whey protein concentrate, dried buttermilk, and porcine plasma protein to replace dried skim milk in diets for weanling pigs (1992)

Use of whey protein concentrate, dried buttermilk, and porcine plasma protein to replace dried skim milk in diets for weanling pigs (1992)

Interactions of β-Lactoglobulin and α-Lactalbumin with Lipids: A Review

Although of excellent nutritional quality, whey proteins are underutilized. To provide new insights for their potential in food products, interactions of α-lactalbumin and β-lactoglobulin with lipids are reviewed. Structural properties of membrane proteins and methods for predicting interactions of proteins with lipids are discussed briefly with regard to lipid-protein complexes in foods. Effects of surfactants on conformations of α-lactalbumin and β-lactoglobulin also are presented. Studies of the interactions of these proteins with synthetic lipids in monolayers and single bilayer vesicles are described. Implications of these studies on the use of whey protein in food emulsions are considered.