keyword
https://read.qxmd.com/read/38545652/renal-vascular-control-during-normothermia-and-passive-heat-stress-in-healthy-younger-men-and-women
#1
JOURNAL ARTICLE
Jessica A Freemas, Morgan L Worley, Mikaela C Gabler, Hayden W Hess, Curtis S Goss, Tyler B Baker, Blair D Johnson, Christopher L Chapman, Zachary J Schlader
We tested the hypothesis that the renal vasoconstrictor and vasodilator responses will be greater in younger women compared to men during passive heat stress. Twenty-five healthy adults [12 women (early follicular phase), 13 men] completed two experimental visits, heat stress or normothermic time-control, assigned in a block-randomized crossover design. During heat stress, core temperature was increased by ~0.8°C in the first hour before commencing a 2-min cold pressor test (CPT). Core temperature remained clamped and at one-hour post-CPT, subjects ingested a whey protein shake (1...
March 28, 2024: American Journal of Physiology. Renal Physiology
https://read.qxmd.com/read/38543039/enzymatic-hydrolysis-optimization-of-yak-whey-protein-concentrates-and-bioactivity-evaluation-of-the-ultrafiltered-peptide-fractions
#2
JOURNAL ARTICLE
Lingshen Hao, Xuefei Li, Baotang Zhao, Xuemei Song, Yan Zhang, Qi Liang
Yak whey protein concentrates (YWPCs) have good functional properties, but there is still a gap in the study of their peptides. In this study, peptides were obtained by enzymatic hydrolysis, and the bioactivity of each ultrafiltration fraction was evaluated using an optimal process. YWPCs were isolated and purified from yak milk as the raw material. Alkaline protease, trypsin, and papain were used to hydrolyze YWPCs. The protease with the highest degree of hydrolysis (DH) and peptide concentration was selected as the most suitable enzyme...
March 21, 2024: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://read.qxmd.com/read/38541159/whey-peptide-alleviates-muscle-atrophy-by-strongly-regulating-myocyte-differentiation-in-mice
#3
JOURNAL ARTICLE
Jin A Lee, Mi-Rae Shin, Minju Kim, Hwa-Young Kim, Hwang-Yong Choi, Yoojin Seo, Hakjoo Choi, Seong-Soo Roh
Background and Objectives : Muscle atrophy occurs when protein degradation exceeds protein synthesis, resulting in imbalanced protein homeostasis, compromised muscle contraction, and a reduction in muscle mass. The incidence of muscle atrophy is increasingly recognized as a significant worldwide public health problem. The aim of the current study was to evaluate the effect of whey peptide (WP) on muscle atrophy induced by dexamethasone (DEX) in mice. Materials and Methods: C57BL/6 mice were divided into six groups, each consisting of nine individuals...
March 5, 2024: Medicina
https://read.qxmd.com/read/38540945/probiotic-properties-of-lactococcus-lactis-strains-isolated-from-natural-whey-starter-cultures
#4
JOURNAL ARTICLE
Ida De Chiara, Rosangela Marasco, Milena Della Gala, Alessandra Fusco, Giovanna Donnarumma, Lidia Muscariello
Lactococcus lactis is a lactic acid bacterium (LAB), generally recognized as safe, and has been widely used in the food industry, especially in fermented dairy products. Numerous studies have evaluated the technological and probiotic properties of lactococci; however, few studies have reported the probiotic characteristics of L. lactis strains isolated from dairy products. In this work, probiotic potential, including survival in simulated gastric juice, tolerance to bile salts, hydrophobicity, and auto- and co-aggregation, was evaluated in L...
March 21, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38540927/effectiveness-of-breaded-chicken-coated-with-whey-protein-isolate-on-oil-absorption-during-frying-in-antioxidant-rich-frying-oil
#5
JOURNAL ARTICLE
Qi Jin, Abigail Garrett, Robert Brannan
Breaded chicken coated in whey protein isolate (WPI) has been shown to reduce oil absorption during batch frying. What is not known is how this is affected by repeated fryings and whether antioxidant-rich oil will enhance this effect. The objective of this research was to determine how successive daily frying of WPI-coated breaded chicken in antioxidant-rich oil affects oil quality and oil inhibition, moisture retention, color, and texture of the breaded chicken. Chicken fritters with and without a 10% WPI post-breading dip were fried successively for 6 h per day over five days in oil without antioxidant or with either 1000 ppm rosemary extract or propyl gallate...
March 19, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38540903/a-metabolomics-approach-to-establish-the-relationship-between-the-techno-functional-properties-and-metabolome-of-indian-goat-yoghurt
#6
JOURNAL ARTICLE
Hameedur Rehman, Kanchanpally Saipriya, Ashish Kumar Singh, Richa Singh, Ganga Sahay Meena, Yogesh Khetra, Heena Sharma
INTRODUCTION: Goat milk has poorer fermentation characteristics due to the absence or only traces of αs1-casein, due to which goat yoghurt contains a less dense gel structure. Moreover, the fermentation characteristics of the milk vary between the breeds of the same species. Therefore, it becomes imperative to explore a few metabolites which could regulate the techno-functional properties of goat yoghurt. OBJECTIVES: This study was aimed at relating the metabolite profile of yoghurt prepared from milk of Barbari , an indigenous goat breed of India, and its techno-functional properties (firmness, whey syneresis, and flow behaviour) using multivariate data analysis and regression models...
March 17, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38540897/milk-bioactive-compounds-and-gut-microbiota-modulation-the-role-of-whey-proteins-and-milk-oligosaccharides
#7
REVIEW
Valentina Gallo, Alyexandra Arienzo, Federica Tomassetti, Giovanni Antonini
A strong correlation between the occurrence of various pathological conditions and intestinal dysbiosis is supported by a range of strong evidence. Vice versa, many pathologies have been shown, in turn, to be responsible for alterations in the gut microbiota, a condition that can worsen illness outcomes and response to therapies. For these reasons, great efforts have been made, and studies are still ongoing, to elucidate the mechanisms underlying gut microbiota alterations and to search for pharmacologic or other strategies that can effectively restore the gut microbiota...
March 16, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38540859/pulse-spray-drying-for-bovine-skimmed-milk-powder-production
#8
JOURNAL ARTICLE
María Romo, Doll Chutani, Dinar Fartdinov, Ram Raj Panthi, Nooshin Vahedikia, Massimo Castellari, Xavier Felipe, Eoin G Murphy
Pulse Spray Drying (PSD) has potential as a sustainable means of skimmed milk powder (SMP) production. In this study, powders were obtained from PSD using different drying outlet temperatures (70, 80, 90 and 100 °C), and their characteristics were compared to those of traditional Spray Drying (SD). Native whey proteins were well preserved and Solubility Indexes were over 98% in all cases, despite powders obtained by PSD displaying lower solubility than the SD ones. No visual difference was observable in the powders (ΔE < 2); however, PSD powders were found to be yellower with a higher Browning Index...
March 13, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38540812/viability-of-lactobacillus-reuteri-dsm-17938-encapsulated-by-ionic-gelation-during-refractance-window-%C3%A2-drying-of-a-strawberry-snack
#9
JOURNAL ARTICLE
Esmeralda Mosquera-Vivas, Alfredo Ayala-Aponte, Liliana Serna-Cock, Cristian Torres-León, Diego F Tirado
The selection of appropriate probiotic strains is vital for their successful inclusion in foods. These strains must withstand processing to reach consumers with ≥106 CFU/g, ensuring effective probiotic function. Achieving this in commercial products is challenging due to sensitivity to temperature during processing. In this work, Lactobacillus reuteri DSM 17938 was microencapsulated by ionic gelation (with alginate or pectin) followed by polymeric coating (with whey protein concentrate or chitosan). Then, such microcapsules were incorporated into a strawberry puree, which was subsequently dehydrated at three temperatures (40 °C, 45 °C, and 50 °C) by Refractance Window® ...
March 7, 2024: Foods (Basel, Switzerland)
https://read.qxmd.com/read/38537270/plant-protein-blend-ingestion-stimulates-post-exercise-myofibrillar-protein-synthesis-rates-equivalently-to-whey-in-resistance-trained-adults
#10
JOURNAL ARTICLE
Ino van der Heijden, Alistair J Monteyne, Sam West, James P Morton, Carl Langan-Evans, Mark A Hearris, Doaa R Abdelrahman, Andrew J Murton, Francis B Stephens, Benjamin T Wall
PURPOSE: Whey protein ingestion is typically considered an optimal dietary strategy to maximize myofibrillar protein synthesis (MyoPS) following resistance exercise. While single source plant protein ingestion is typically less effective, at least partly, due to less favorable amino acid profiles, this could theoretically be overcome by blending plant-based proteins with complementary amino acid profiles. We compared the post-exercise MyoPS response following the ingestion of a novel plant-derived protein blend with an isonitrogenous bolus of whey protein...
March 25, 2024: Medicine and Science in Sports and Exercise
https://read.qxmd.com/read/38535465/microencapsulation-of-lactobacillus-plantarum-with-improved-survivability-using-pufferfish-skin-gelatin-based-wall-materials
#11
JOURNAL ARTICLE
Honghui Guo, Yelin Zhou, Quanling Xie, Hui Chen, Yiping Zhang, Zhuan Hong, Sijin Chen, Ming'en Zhang
To improve the survivability of probiotics, Lactobacillus plantarum was microencapsulated using pufferfish skin gelatin (PSG)-based wall materials by spray-drying. This work investigated the protective effect of three different pH-dependent proteins (sodium caseinate (SC), soy protein isolate (SPI), and whey protein isolate (WPI)) combined with PSG on L. plantarum . The experimental results of spray-drying with an inlet temperature of 120 °C and an outlet temperature of 80 °C, storage at 4 °C for 6 months, simulated digestion, and turbidity indicated that PSG/SC had better stability and encapsulation effects and was more suitable to encapsulate L...
March 5, 2024: Marine Drugs
https://read.qxmd.com/read/38522835/invited-review-modeling-milk-stability
#12
JOURNAL ARTICLE
C Holt, J A Carver
Novel insights into the stability of milk and milk products during storage and processing result from describing caseins near neutral pH as hydrophilic, intrinsically disordered, proteins. Casein solubility is strongly influenced by pH and multivalent ion binding. Solubility is high at neutral pH or above but decreases as casein net charge approaches zero, allowing a condensed casein phase or gel to form then increases at lower pH. Of particular importance for casein micelle stability near neutral pH is the proportion of free caseins in the micelle (i...
March 22, 2024: Journal of Dairy Science
https://read.qxmd.com/read/38521296/active-whey-protein-hydroxypropyl-methylcellulose-edible-films-incorporated-with-cinnamaldehyde-characterization-release-kinetics-and-application-to-mongolian-cheese-preservation
#13
JOURNAL ARTICLE
Chuanrong Gao, Yuanrong Zheng, Ran Zhou, Ming Ma
Edible films with modulated release of antimicrobial agents are important for food preservation. Herein, antimicrobial edible films were prepared using whey protein (WP) and hydroxypropyl methylcellulose (HM) as polymer matrix materials and cinnamaldehyde (CIN) as antimicrobial agent. The mass ratios of WP and HM were 100/0, 75/25, 50/50, 25/75 and 0/100. The release kinetics of CIN through the film was studied, applying the Fickian model, power law and Weibull model. The films were also characterized by physical and structural characteristics, and antibacterial activity...
March 21, 2024: International Journal of Biological Macromolecules
https://read.qxmd.com/read/38519196/effect-of-different-iron-ratios-on-interaction-and-thermodynamic-stability-of-bound-whey-protein-isolate
#14
JOURNAL ARTICLE
Xuan Ding, Yujia Liu, Liyuan Zheng, Qiushuo Chang, Xing Chen, Chunyu Xi
Whey protein isolates (WPI) are known to have mineral-binding capacity to promote iron absorption. The aim of this study was to investigate the effect of iron ratio on the conformational structure of iron-bound whey protein isolate (WPI-Fe) and its thermodynamic stability. It was shown that the iron to protein ratio affects both the iron binding capacity of WPI and the iron valence state on the surface of WPI-Fe complexes. As the iron content increases, aggregation between protein molecules occurs. In addition, WPI-Fe nanoparticles have thermodynamic stability and Fe2+ has a high affinity with WPI for spontaneous exothermic reactions...
April 2024: Food Research International
https://read.qxmd.com/read/38519186/structural-analysis-of-whey-representation-between-rural-and-urban-populations-in-western-mexico
#15
JOURNAL ARTICLE
S E García-Barrón, A Romero-Medina, P Chombo-Morales, S Villanueva-Rodríguez
Whey is a by-product derived from cheese making. Despite being rich in nutrients, it is little used, it even represents a problem form the environment in Mexico. In this sense, it is important to know the meanings that are associated with this term, especially when it is intended to develop new products from this by-product. The objective of this work was to analyze the representation of the term whey in rural and urban populations through the Central core Theory. Additionally, the relationship between gender-place of residence with the evoked word is explored...
April 2024: Food Research International
https://read.qxmd.com/read/38517169/design-of-a-proteolytic-module-for-improved-metabolic-modeling-of-bacteroides-caccae
#16
JOURNAL ARTICLE
Amandine Paulay, Ghjuvan M Grimaud, Raphaël Caballero, Béatrice Laroche, Marion Leclerc, Simon Labarthe, Emmanuelle Maguin
The gut microbiota plays a crucial role in health and is significantly modulated by human diets. In addition to Western diets which are rich in proteins, high-protein diets are used for specific populations or indications, mainly weight loss. In this study, we investigated the effect of protein supplementation on Bacteroides caccae , a Gram-negative gut symbiont. The supplementation with whey proteins led to a significant increase in growth rate, final biomass, and short-chain fatty acids production. A comprehensive genomic analysis revealed that B...
March 22, 2024: MSystems
https://read.qxmd.com/read/38516624/molecular-forces-driving-protein-complexation-of-lentil-and-whey-proteins-structure-function-relationships-of-trehalose-conjugated-protein-complexes-on-protein-digestibility-and-solubility
#17
JOURNAL ARTICLE
Mohammad Alrosan, Ali Madi Almajwal, Ali Al-Qaisi, Sana Gammoh, Muhammad H Alu'datt, Farah R Al Qudsi, Thuan-Chew Tan, Ammar A Razzak Mahmood, Sofyan Maghaydah
Plant-based proteins are often associated with a range of health benefits. Most research primarily investigates pea and soy proteins, while lentil proteins received minimal attention. This study evaluates the effect of protein complexation (using the pH-shifting technique) coupled with trehalose conjugation on lentil and whey proteins. The protein structures after the modification were analysed using spectroscopic methods: Fourier-transform infrared, ultraviolet spectra, and fluorescence spectra. The amide group I, conformation protein, and tertiary structure of the trehalose-conjugated lentil-whey protein complexes (T-LWPs) showed significant changes ( P < 0...
2024: Current research in structural biology
https://read.qxmd.com/read/38512357/blended-protein-changes-body-weight-gain-and-intestinal-tissue-morphology-in-rats-by-regulating-arachidonic-acid-metabolism-and-secondary-bile-acid-biosynthesis-induced-by-gut-microbiota
#18
JOURNAL ARTICLE
Kejin Zhuang, Xin Shu, Weihong Meng, Dongjie Zhang
PURPOSE: The impact of dietary nutrients on body growth performance and the composition of gut microbes and metabolites is well-established. In this study, we aimed to determine whether dietary protein can regulate the physiological indexes and changes the intestinal tissue morphology in rats, and if dietary protein was a crucial regulatory factor for the composition, function, and metabolic pathways of the gut microbiota. METHOD: A total of thirty male Sprague Dawley (SD) rats (inbred strain, weighted 110 ± 10 g) were randomly assigned to receive diets containing animal-based protein (whey protein, WP), plant-based protein (soybean protein, SP), or a blended protein (soybean-whey proteins, S-WP) for a duration of 8 weeks...
March 21, 2024: European Journal of Nutrition
https://read.qxmd.com/read/38506186/innovative-applications-of-whey-protein-for-sustainable-dairy-industry-environmental-and-technological-perspectives-a-comprehensive-review
#19
JOURNAL ARTICLE
Safaa A M El-Aidie, Gamal S A Khalifa
Industrial waste management is critical to maintaining environmental sustainability. The dairy industry (DI), as one of the major consumers of freshwater, generates substantial whey dairy effluent, which is notably rich in organic matter and thus a significant pollutant. The effluent represents environmental risks due to its high biological and chemical oxygen demands. Today, stringent government regulations, environmental laws, and heightened consumer health awareness are compelling industries to responsibly manage and reuse whey waste...
March 2024: Comprehensive Reviews in Food Science and Food Safety
https://read.qxmd.com/read/38502811/whey-protein-isolate-composites-as-potential-scaffolds-for-cultivated-meat
#20
JOURNAL ARTICLE
Patrick N Charron, Irfan Tahir, Christopher Foley, Gabriella White, Rachael A Floreani
Modern food technology has given rise to numerous alternative protein sources in response to a growing human population and the negative environmental impacts of current food systems. To aid in achieving global food security, one such form of alternative protein being investigated is cultivated meat, which applies the principles of mechanical and tissue engineering to produce animal proteins and meat products from animal cells. Herein, nonmodified and methacrylated whey protein formed hydrogels with methacrylated alginate as potential tissue engineering scaffolds for cultivated meat...
March 19, 2024: ACS Applied Bio Materials
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