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https://www.readbyqxmd.com/read/28542713/withdrawn-infant-formulas-containing-hydrolysed-protein-for-prevention-of-allergic-disease-and-food-allergy
#1
REVIEW
David A Osborn, John Kh Sinn, Lisa J Jones
BACKGROUND: Allergy is common and may be associated with foods, including cow's milk formula (CMF). Formulas containing hydrolysed proteins have been used to treat infants with allergy. However, it is unclear whether hydrolysed formulas can be advocated for prevention of allergy in infants. OBJECTIVES: To compare effects on allergy and food allergy when infants are fed a hydrolysed formula versus CMF or human breast milk. If hydrolysed formulas are effective, to determine what type of hydrolysed formula is most effective, including extensively or partially hydrolysed formula (EHF/PHF)...
May 25, 2017: Cochrane Database of Systematic Reviews
https://www.readbyqxmd.com/read/28535697/identification-of-peptides-present-in-sour-milk-whey-that-ameliorate-scopolamine-induced-memory-impairment-in-mice
#2
Kazuhito Ohsawa, Naoto Uchida, Kohji Ohki, Hidehiko Yokogoshi
Cognitive impairment is treated with cholinesterase inhibitors that slow cognitive decline but cause significant adverse effects. Functional foods that improve memory without such effects would therefore be valuable. We reported that unidentified components of sour milk whey produced by fermentations using Lactobacillus helveticus and Saccharomyces cerevisiae improved memory in a mouse model of scopolamine-induced memory impairment. Here, we show that casein-derived peptides were the most active components of orally administered fractions of this milk product...
May 23, 2017: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/28530566/in-situ-quantification-of-%C3%AE-carotene-partitioning-in-oil-in-water-emulsions-by-confocal-raman-microscopy
#3
W A Fahmi Wan Mohamad, Roman Buckow, MaryAnn Augustin, Don McNaughton
Confocal Raman microscopy (CRM) was able to quantify the β-carotene concentration in oil droplets and determine the partitioning characteristics of β-carotene within the emulsion system in situ. The results were validated by a conventional method involving solvent extraction of β-carotene separately from the total emulsion as well as the aqueous phase separated by centrifugation, and quantification by absorption spectrophotometry. CRM also enabled the localization of β-carotene in an emulsion. From the Raman image, the β-carotene partitioning between the aqueous and oil phases of palm olein-in-water emulsions stabilized by whey protein isolate (WPI) was observed...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530448/carbohydrates-alone-or-mixing-with-beef-or-whey-protein-promote-similar-training-outcomes-in-resistance-training-males-a-double-blind-randomized-controlled-clinical-trial
#4
Fernando Naclerio, Marco Seijo-Bujia, Eneko Larumbe-Zabala, Conrad P Earnest
Beef powder is a new high-quality protein source scarcely researched relative to exercise performance. The present study examined the impact of ingesting hydrolyzed beef protein, whey protein, and carbohydrate on strength performance (1RM), body composition (via plethysmography), limb circumferences and muscular thickness (via ultrasonography), following an 8-week resistance-training program. After being randomly assigned to one of the following groups: Beef, Whey, or Carbohydrate, twenty four recreationally physically active males (n=8 per treatment) ingested 20 g of supplement, mixed with orange juice, once a day (immediately after workout or before breakfast)...
May 22, 2017: International Journal of Sport Nutrition and Exercise Metabolism
https://www.readbyqxmd.com/read/28529330/dietary-medium-chain-saturated-fatty-acids-induce-gene-expression-of-energy-metabolism-related-pathways-in-adipose-tissue-of-abdominally-obese-subjects
#5
J C Matualatupauw, M Bohl, S Gregersen, K Hermansen, L A Afman
BACKGROUND: Dietary medium-chain saturated fatty acids (MC-SFAs) have been shown to reduce total body fat. Previously, we showed that MC-SFAs prevent body fat accumulation, despite weight gain. Here, we aim to explore potential molecular mechanisms underlying the protective effect of MC-SFAs on body fat gain. METHODS: The DairyHealth study examined the long-term effects of milk protein and milk fat with a low or high content of MC-SFA. In this 12 week, randomized, double-blind, diet intervention study, participants consumed 60 g milk protein (whey or casein) and 63 g milk fat (high MC-SFA or low MC-SFA) daily in a 2 by 2 factorial design...
May 22, 2017: International Journal of Obesity: Journal of the International Association for the Study of Obesity
https://www.readbyqxmd.com/read/28527808/short-communication-effect-of-whey-protein-addition-and-transglutaminase-treatment-on-the-physical-and-sensory-properties-of-reduced-fat-ice-cream
#6
Erfan Danesh, Mostafa Goudarzi, Hossein Jooyandeh
The effects of whey protein addition and transglutaminase treatment, alone and in combination, on the physical and sensory properties of reduced-fat ice cream were investigated. Adding whey protein with or without enzyme treatment decreased melting rate, overrun, and hardness of the reduced-fat ice cream; however, the enzyme-treated sample had a higher melting rate and overrun and softer texture. Whey protein-fortified samples showed higher melting resistance, but lower overrun and firmer texture compared with the enzyme-treated sample without added whey protein...
May 17, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28524017/effect-of-homogenisation-in-formation-of-thermally-induced-aggregates-in-a-non-and-low-fat-milk-model-system-with-microparticulated-whey-proteins
#7
Isabel Celigueta Torres, Gema Nieto, Tommy Nylander, Adam Cohen Simonsen, Alexander Tolkach, Richard Ipsen
The objective of the research presented in this paper was to investigate how different characteristics of whey protein microparticles (MWP) added to milk as fat replacers influence intermolecular interactions occurring with other milk proteins during homogenisation and heating. These interactions are responsible for the formation of heat-induced aggregates that influence the texture and sensory characteristics of the final product. The formation of heat-induced complexes was studied in non- and low-fat milk model systems, where microparticulated whey protein (MWP) was used as fat replacer...
May 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28524014/composition-and-enzymatic-activity-in-bulk-milk-from-dairy-farms-with-conventional-or-robotic-milking-systems
#8
Monika Johansson, Åse Lundh, Ruben de Vries, Kerstin Svennersten Sjaunja
The objective of the studies reported in this research communication was to investigate differences in composition and enzymatic activities in bulk milk samples provided from Swedish dairy farms with different management systems, i.e. automated (AMS) and conventional milking systems (CMS). A bulk milk sample was collected from each of 104 dairy farms, 51 using AMS and 53 using CMS, located in the same geographical region. Sampling took place within two consecutive days during the indoor period (October). Milk samples were analysed for contents of total fat and protein, free fatty acids (FFA), caseins and whey proteins, somatic cell count (SCC), pH, plasmin and plasminogen derived activities, and total proteolysis...
May 2017: Journal of Dairy Research
https://www.readbyqxmd.com/read/28521324/the-role-of-hydrolyzed-formula-in-allergy-prevention
#9
Michael D Cabana
Asthma, eczema, food allergy, and allergic rhinitis are some of the most common pediatric, chronic conditions in the world. Breastfeeding is the optimal way to feed all infants. For those infants who are exposed to infant formula, some studies suggest that certain partially hydrolyzed or extensively hydrolyzed formulas may decrease the risk of allergic disease compared to nonhydrolyzed formulas for children with a family history of atopic disease. Overall, there is some evidence to suggest that partially hydrolyzed whey formulas and extensively hydrolyzed casein formulas may decrease the risk of developing eczema for infants at high risk of allergic disease...
2017: Annals of Nutrition & Metabolism
https://www.readbyqxmd.com/read/28507406/evaluation-of-different-agroindustrial-waste-on-the-effect-of-different-carcass-characteristics-and-physiological-and-biochemical-parameters-in-broilers-chicken
#10
Y Sánchez-Roque, Y D C Pérez-Luna, E Pérez-Luna, R Berrones Hernández, S Saldaña-Trinidad
AIM: This study was conducted to evaluate the physiological and biochemical effect in chickens of the Ross breed of a food enriched with agroindustrial waste. MATERIALS AND METHODS: The food is one of the main components of the total cost for the production of chickens. Rations should be formulated to provide the correct balance of energy, protein, amino acids, minerals, vitamins and essential fatty acids, to allow optimal growth and performance. This study was intended to evaluate a natural feed for chicken, made from corn, yucca meal, eggshells, orange peel, soybean meal, salt and garlic, enriched with agroindustrial waste (molasses, milk whey and ferment of coffee)...
April 2017: Veterinary World
https://www.readbyqxmd.com/read/28501201/waste-derivitized-blue-luminescent-carbon-quantum-dots-for-selenite-sensing-in-water
#11
Pooja Devi, Gurvinder Kaur, Anupma Thakur, Navneet Kaur, Anita Grewal, Praveen Kumar
Herein, we report an environmental friendly, facile, and completely green synthetic method for producing carbon quantum dots (CQDs) from whey, a major dairy waste. The as-prepared monodispersed diameter CQDs exhibit blue luminescence with noteworthy quantum yield (~11.4%) and excitation dependent emission behaviour. Nuclear magnetic resonance (NMR) analysis reveals the presence of aromatized carbon peaks, leading to polymerized CQDs diameter architecture during whey pyrolysis. The X-ray and selected area electron diffraction patterns confirm their amorphous nature...
August 1, 2017: Talanta
https://www.readbyqxmd.com/read/28500401/sources-of-%C3%AE-galactosidase-and-its-applications-in-food-industry
#12
REVIEW
Shaima Saqib, Attiya Akram, Sobia Ahsan Halim, Raazia Tassaduq
The enzyme β-galactosidases have been isolated from various sources such as bacteria, fungi, yeast, vegetables, and recombinant sources. This enzyme holds importance due to its wide applications in food industries to manufacture lactose-hydrolyzed products for lactose-intolerant people and the formation of glycosylated products. Absorption of undigested lactose in small intestine requires the activity of this enzyme; hence, the deficiency of this enzyme leads to lactose intolerance. Lactose intolerance affects around 70% of world's adult population, while the prevalence rate of lactose intolerance is 60% in Pakistan...
May 2017: 3 Biotech
https://www.readbyqxmd.com/read/28499089/nanoencapsulation-of-aloe-vera-in-synthetic-and-naturally-occurring-polymers-by-electro-hydrodynamic-processing-of-interest-in-food-technology-and-bioactive-packaging
#13
Sergio Torres-Giner, Sabina Wilkanowicz, Beatriz Meléndez-Rodríguez, Jose M Lagaron
This work originally reports on the use of electro-hydrodynamic processing (EHDP) to encapsulate Aloe vera (AV) (Aloe barbadensis Miller) using both synthetic polymers, i.e. polyvinylpyrrolidone (PVP) and polyvinyl alcohol (PVOH), and naturally occurring polymers, i.e. barley starch (BS), whey protein concentrate (WPC) and maltodextrin. The AV leaf juice was used as the water-based solvent for EHDP and the resultant biopolymer solution properties were evaluated to determine their effect on the process. Morphological analysis revealed that, at the optimal processing conditions, synthetic polymers mainly produced fiber-like structures while naturally occurring polymers generated capsules...
May 12, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28498489/application-of-edible-films-containing-oregano-origanum-vulgare-essential-oil-on-queso-blanco-cheese-prepared-with-flaxseed-linum-usitatissimum-oil
#14
Cristhiam Gurdian, Alexander Chouljenko, Kevin Mis Solval, Charles Boeneke, Joan M King, Subramaniam Sathivel
Fortification of queso blanco (QB) with flaxseed oil (FO) containing omega-3 polyunsaturated fatty acids may provide a functional food with health benefits such as improved cell, brain, and retina functionality, and protection against cardiovascular and immune-inflammatory diseases. However, QB experiences a short shelf life because of the early development of yeasts and molds and addition of FO may increase susceptibility to lipid oxidation. Oregano essential oil (OEO) is known for its antimicrobial and antioxidant properties, but due to its intense flavor compounds it may not be suitable for direct incorporation into QB...
May 12, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28492492/the-effect-of-dietary-glycemic-properties-on-markers-of-inflammation-insulin-resistance-and-body-composition-in-postmenopausal-american-women-an-ancillary-study-from-a-multicenter-protein-supplementation-trial
#15
Violeta Stojkovic, Christine A Simpson, Rebecca R Sullivan, Anna Maria Cusano, Jane E Kerstetter, Anne M Kenny, Karl L Insogna, Jessica D Bihuniak
Controversy exists as to whether high glycemic index/glycemic load (GI/GL) diets increase the risk of chronic inflammation, which has been postulated as a pathogenic intermediary between such diets and age-related alterations in body composition and insulin resistance. We conducted an ancillary study to a randomized, double-blind trial comparing the effects of a whey protein supplement (PRO, n = 38) and a maltodextrin supplement (CHO, n = 46) on bone density to evaluate the impact of a calibrated increase in GI/GL on inflammation, insulin resistance, and body composition in a healthy aging population...
May 11, 2017: Nutrients
https://www.readbyqxmd.com/read/28490093/effect-of-heat-ph-ultrasonication-and-ethanol-on-the-denaturation-of-whey-protein-isolate-using-a-newly-developed-approach-in-the-analysis-of-difference-uv-spectra
#16
Athanasios Nikolaidis, Marios Andreadis, Thomas Moschakis
A newly developed method of analysis of difference-UV spectra was successfully implemented in the study of the effect of heat, pH, ultrasonication and ethanol on the denaturation of whey protein isolate. It was found that whey proteins exhibit their highest stability against heat denaturation at pH 3.75. At very low pH values, i.e. 2.5, they exhibited considerable cold denaturation, while after heating at this pH value, the supplementary heat denaturation rate was lower compared to that at neutral pH. The highest heat denaturation rates were observed at pH values higher than neutral...
October 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28485486/in-vitro-digestion-and-fermentation-of-microencapsulated-tributyrin-for-the-delivery-of-butyrate
#17
Joseph D Donovan, Laura Bauer, George C Fahey, Youngsoo Lee
Butyrate possesses negative sensory qualities and is most effectively utilized in the intestine to provide energy to the colonocyte for the maintenance of intestinal health. Butyrate has also shown promise in the treatment of intestinal disorders and diseases such as short bowel syndrome, inflammatory bowel disease, and colon cancer. To modify sensory properties, intestinal release, and butyrate production capabilities, tributyrin (TB) was microencapsulated in whey protein isolate (WPI)-based and gamma-cyclodextrin (GC)-based materials...
May 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28484513/significantly-enhanced-biomass-production-of-a-novel-bio-therapeutic-strain-lactobacillus-plantarum-as-14-by-developing-low-cost-media-cultivation-strategy
#18
Asma Manzoor, Javed Iqbal Qazi, Ikram Ul Haq, Hamid Mukhtar, Akhtar Rasool
BACKGROUND: Probiotic bacteria are becoming an important tool for improving human health, controlling diseases and enhancing immune responses. The availability of a cost effective cultivation conditions has profound effect on the efficiency and role of probiotic bacteria. Therefore the current study was conducted with an objective to develop a low cost growth medium for enhancing the biomass production of a bio-therapeutic bacterial strain Lactobacillus plantarum AS-14. In this work the isolation of Lactobacillus plantarum AS-14 bacterial strain was carried out from brinjal using cheese whey as a main carbon source...
2017: Journal of Biological Engineering
https://www.readbyqxmd.com/read/28483498/design-of-a-randomized-trial-to-determine-the-optimum-protein-intake-to-preserve-lean-body-mass-and-to-optimize-response-to-a-promyogenic-anabolic-agent-in-older-men-with-physical-functional-limitation
#19
Shalender Bhasin, Caroline M Apovian, Thomas G Travison, Karol Pencina, Grace Huang, Lynn L Moore, Wayne W Campbell, Andrew Howland, Ruo Chen, Martha R Singer, Mitali Shah, Richard Eder, Haley Schram, Richelle Bearup, Yusnie M Beleva, Ashley C McCarthy, Zhouying Li, Erin Woodbury, Jennifer McKinnon, Thomas W Storer, Shehzad Basaria
The dietary protein allowance for older men to maintain lean body mass and muscle strength and to accrue optimal anabolic responses to promyogenic stimuli is poorly characterized. The OPTIMEN trial was designed to assess in older men with moderate physical dysfunction and insufficient habitual protein intake (<recommended dietary allowance, RDA, 0.8g·kg(-1)·d(-1)) the efficacy of consuming diets containing 163% RDA (1.3g·kg(-1)·d(-1)) for protein, compared to RDA, to increase lean mass, muscle performance, and physical function...
May 5, 2017: Contemporary Clinical Trials
https://www.readbyqxmd.com/read/28480079/prevalence-of-dietary-supplements-use-among-gymnasium-users
#20
Ayman H Jawadi, Abdulmalik M Addar, Abdulaziz S Alazzam, Fahad O Alrabieah, Abdullah S Al Alsheikh, Roaa R Amer, Al Anoud S Aldrees, Maha A Al Turki, Ali K Osman, Motasim Badri
Background. Several studies showed that regular gymnasium users use various dietary supplements without comprehension of their potential risks. Objective. To determine the prevalence and dietary supplement intake and assess the awareness of supplement use among regular gymnasium users in Riyadh, Saudi Arabia. Methods. A descriptive cross-sectional study was conducted among regular gymnasium users in Riyadh, Saudi Arabia, between April 2015 and June 2015. A validated structured questionnaire was used. Results...
2017: Journal of Nutrition and Metabolism
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