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Jakob Agergaard, Jacob Bulow, Jacob K Jensen, Søren Reitelseder, Micah J Drummond, Peter Schjerling, Thomas Scheike, Anja Serena, Lars Holm
INTRODUCTION: The present study investigated whether well-tolerated light-load resistance exercise (LL-RE) affects skeletal muscle fractional synthetic rate (FSR) and anabolic intracellular signaling as a way to counteract age-related loss of muscle mass. METHODS: Untrained healthy men (age: +65 yrs) were subjected to 13 hours supine rest. After 21/2 hours of rest, unilateral LL-RE was conducted consisting of leg extensions (10 sets, 36 repetitions) at 16% 1RM. Subsequently, the subjects were randomized to oral intake of PULSE (4g whey protein/hour; N=10), BOLUS (28g whey protein at 0 hours and 12g whey protein at 7 hours post-exercise; N=10) or placebo (4g maltodextrin/hour; N=10)...
October 25, 2016: American Journal of Physiology. Endocrinology and Metabolism
Wei Lu, Alan L Kelly, Pierce Maguire, Hongzhou Zhang, C Stanton, Song Miao
In this study, an in vitro Caco-2 cell culture assay was employed to evaluate the correlation between emulsion structure and cellular uptake of encapsulated β-carotene. After 4h incubation, an emulsion stabilized with whey protein isolate showed the highest intracellular accumulation of β-carotene (1.06 μg), followed by that stabilised with sodium caseinate (0.60 μg) and Tween® 80 (0.20 μg), which are 13-, 7.5-, and 2.5-fold higher than that of free β-carotene (0.08 μg), respectively. Emulsions with small droplet size (239±5 nm) showed a higher cellular uptake of β-carotene (1...
October 25, 2016: Journal of Agricultural and Food Chemistry
Jianjun Cheng, Siyu Xie, Yuan Yin, Xianmin Feng, Shuai Wang, Mingruo Guo, Chunlei Ni
BACKGROUND: Polymerized whey protein-sodium tripolyphosphate can be induced to gel in acidic environment provided during fermentation. The varieties of the thicken agent has influence on texture that is an essential aspect of yogurt quality affecting the consumer preference. Similar to polysaccharides stabilizers, the cold gelation properties of whey proteins can improve the body texture of yogurt products. Polymerized whey protein-sodium tripolyphosphate may be a favorable and interesting thickening agent for making set-yogurt...
October 24, 2016: Journal of the Science of Food and Agriculture
Renda Kankanamge Chaturika Jeewanthi, Na-Kyoung Lee, Bo-Ram Mok, Yoh Chang Yoon, Hyun-Dong Paik
The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and 6 % level and evaluated for nutritional, structural, and functional properties during 28 days storage at 4 °C. Whey protein hydrolysates (WPHs) incorporation increased protein, lactose, minerals, water-soluble-protein, non-protein-nitrogen. Mozzarella incorporated with WPHs hydrolyzed for 3 h had higher fat contents, favorable meltability and lower browning effect, stretchability, brittleness, springiness, and cohesiveness compared to mozzarella fortified with WPHs hydrolyzed for 1 h...
September 2016: Journal of Food Science and Technology
Renjusha Menon, G Padmaja, A N Jyothi, V Asha, M S Sajeev
Sweet potato starch (SPS) noodles despite being gluten-free, has low nutritional value as it lacks proteins, minerals, vitamins etc. The objective of this study was to develop gluten-free starch noodles from sweet potato with enhanced protein content through fortification with whey protein concentrate (WPC) and to study the effect of protein fortification and blending SPS with banana (BS), cassava (CS) and mung bean (MBS) starches and annealed cassava starch (ACS) in reducing the starch digestibility. The highest protein retention in cooked noodles was obtained for 20 % WPC fortification, while the lowest starch digestibility was observed for 40 % BS fortified noodles followed by 50 % ACS fortified noodles...
September 2016: Journal of Food Science and Technology
Chih-Wei Chen, Chi-Yue Chang, Shu-Hua Chiang
In the present study, we investigated the effect of bovine colostrums on inhibition of DNA oxidative damage and low density lipoprotein (LDL) oxidation in vitro. Results showed that whey and skimmed milk exhibited not only higher inhibitory activities of oxidative damage of deoxyribose but also an inhibitory effect on the breakdown of supercoiled DNA into open circular DNA and linear DNA. The quantities of 8-OH-2'-dG formed under whey, caseins and skimmed milk treatment were 0.24, 0.24 and 1.24 μg/mL, respectively...
October 21, 2016: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
Mariantonietta Succi, Maria Aponte, Patrizio Tremonte, Serena Niro, Elena Sorrentino, Massimo Iorizzo, Luca Tipaldi, Gianfranco Pannella, Gianfranco Panfili, Alessandra Fratianni, Raffaele Coppola
Five protected designation of origin (PDO) Caciocavallo Silano and 6 non-PDO Caciocavallo cheeses, ripened for 6 mo and collected in the 5 Italian regions of the PDO area (Apulia, Basilicata, Calabria, Campania, and Molise, Italy), were studied to assess their physico-chemical (pH, acidity, moisture, fat, ash, protein, and free amino acid composition) and microbiological profiles. Analyses evidenced a certain fluctuation of previous parameters among samples regardless of the kind of cheese evaluated (PDO and non-PDO)...
October 19, 2016: Journal of Dairy Science
Daline Fernandes de Souza Araújo, Gerlane Coelho Bernardo Guerra, Raimundo Fernandes de Araújo Júnior, Aurigena Antunes de Araújo, Paloma Oliveira Antonino de Assis, Ariosvaldo Nunes de Medeiros, Yasmim Regis Formiga de Sousa, Maria Manuela Estevez Pintado, Julio Gálvez, Rita de Cássia Ramos do Egypto Queiroga
Complementary or alternative medicine is of great interest for the treatment of inflammatory bowel disease, with the aim of ameliorating the side effects of the drugs commonly used or improving their efficacy. In this study, we evaluated the ability of goat whey to prevent intestinal inflammation in the experimental model of acetic acid-induced rats and compared it to sulfasalazine. Pretreatment with goat whey (1, 2, and 4 g/kg) and sulfasalazine (250 mg/kg) on colitic rats improved colonic inflammatory markers, including myeloperoxidase activity, leukotriene B4 levels, as well as the production of proinflammatory cytokines IL-1β and tumor necrosis factor-α...
October 19, 2016: Journal of Dairy Science
Q Chen, X Ke, J S Zhang, S Y Lai, F Fang, W M Mo, Y P Ren
Fraud in milk and dairy products occurs when cow milk is added to sheep and goat milk for economic reasons. No reliable, selective, and sensitive method exists for quantifying the milk percentage of different species. This work reports the development and validation of a proteomics-based method for the qualitative detection and quantitative determination of cow, sheep, and goat milks in the raw materials used for dairy products. β-Lactoglobulin was selected as the protein marker because it is a major protein in milk and whey powder...
October 19, 2016: Journal of Dairy Science
Apisada Ket-On, Natkritta Pongmongkol, Anongnat Somwangthanaroj, Theeranun Janjarasskul, Kanitha Tananuwong
The impact of spice powders on physical, mechanical, thermal and barrier properties, and on storage stability, of whey protein isolate (WPI)-based films was determined. Films with added spices were prepared from casting solution containing 10 % (w/w) heat-denatured WPI, glycerol (WPI:glycerol of 3:2 w/w), sodium chloride (0.4 g/100 g solution), garlic and pepper powders (≤3 g each/100 g solution). Water activity (aw) of all films was 0.53-0.57. Addition of spice powders increased thickness, darkness and yellowness of the WPI films...
July 2016: Journal of Food Science and Technology
Saehun Mun, Jisu Kim, David Julian McClements, Yong-Ro Kim, Yongdoo Choi
A whey protein isolate-rhodamine B conjugate (WPI-RB) was synthesized to visualize changes in the location of a protein emulsifier in oil-in-water emulsions during digestion. An oil-soluble dye (Nile Red) was used to visualize changes in the lipid phase during digestion. Protein-labeled and lipid-labeled emulsions were passed through a simulated gastrointestinal tract consisting of mouth, stomach, and intestinal phases, and changes in protein and lipid location and morphology were monitored using confocal laser scanning microscopy...
March 15, 2017: Food Chemistry
Natalia Estévez, Pablo Fuciños, Verónica Bargiela, Guillermo Picó, Nadia Woitovich Valetti, Clara Asunción Tovar, M Luisa Rúa
A β-Lactoglobulin fraction (r-βLg) was isolated from whey hydrolysates produced with cardosins from Cynara cardunculus. The impact of the hydrolysis process on the r-βLg structure and the rheological properties of heat-induced gels obtained thereafter were studied at different pH values. Differences were observed between r-βLg and commercial β-Lg used as control. Higher values for the fluorescence emission intensity and red shifts of the emission wavelength of r-βLg suggested changes in its tertiary structure and more solvent-exposed tryptophan residues...
March 15, 2017: Food Chemistry
Xing Ke, Jingshun Zhang, Shiyun Lai, Qi Chen, Yu Zhang, Yirong Jiang, Weimin Mo, Yiping Ren
The aim of the study was to develop a method for quantification of cow's whey and whole milk powder in goat or sheep milk products including infant formula. A ultra-high performance liquid chromatography-tandem mass spectrometry (UHPLC-MS/MS) method was established for simultaneous quantification of four caseins and two major whey proteins by detecting their signature peptides, which were able to act as markers for differentiating goat or sheep from cow whey and whole milk powder in infant formulas. The signature peptides were screened based on the computational prediction by Biolynx software, and confirmed by database searching after analysis of liquid chromatography-quadrupole-time-of-flight tandem mass spectrometry (LC-Q-TOF-MS)...
October 19, 2016: Analytical and Bioanalytical Chemistry
Jaai Kim, Hakchan Kim, Gahyun Baek, Changsoo Lee
Proper management of spent coffee grounds has become a challenging problem as the production of this waste residue has increased rapidly worldwide. This study investigated the feasibility of the anaerobic co-digestion of spent coffee ground with various organic wastes, i.e., food waste, Ulva, waste activated sludge, and whey, for biomethanation. The effect of co-digestion was evaluated for each tested co-substrate in batch biochemical methane potential tests by varying the substrate mixing ratio. Co-digestion with waste activated sludge had an apparent negative effect on both the yield and production rate of methane...
October 14, 2016: Waste Management
S M Sinn, W R Gibbons, M L Brown, J M DeRouchey, C L Levesque
An experimental, microbially enhanced soybean product (MEPRO) was evaluated as a replacement for fishmeal (FM). Assessment of feedstuffs should include estimation of digestibility as well as pig performance and in combination with dietary additives. Digestibility values determined in growing pigs may not apply to nursery pigs; thus, standardized ileal digestibility (SID) of amino acids (AA) in MEPRO and FM were determined using 30±1.6 kg BW ileal-cannulated barrows (n=6) and 9.8±1.2 kg BW barrows (n=37; serial slaughter)...
October 18, 2016: Animal: An International Journal of Animal Bioscience
Aslaug Drotningsvik, Svein A Mjøs, Daniela M Pampanin, Rasa Slizyte, Ana Carvajal, Tore Remman, Ingmar Høgøy, Oddrun A Gudbrandsen
The world's fisheries and aquaculture industries produce vast amounts of protein-containing by-products that can be enzymatically hydrolysed to smaller peptides and possibly be used as additives to functional foods and nutraceuticals targeted for patients with obesity-related metabolic disorders. To investigate the effects of fish protein hydrolysates on markers of metabolic disorders, obese Zucker fa/fa rats consumed diets with 75 % of protein from casein/whey (CAS) and 25 % from herring (HER) or salmon (SAL) protein hydrolysate from rest raw material, or 100 % protein from CAS for 4 weeks...
October 2016: British Journal of Nutrition
Delphine Vincent, Aaron Elkins, Mark R Condina, Vilnis Ezernieks, Simone Rochfort
Cow's milk is an important source of proteins in human nutrition. On average, cow's milk contains 3.5% protein. The most abundant proteins in bovine milk are caseins and some of the whey proteins, namely beta-lactoglobulin, alpha-lactalbumin, and serum albumin. A number of allelic variants and post-translationally modified forms of these proteins have been identified. Their occurrence varies with breed, individuality, stage of lactation, and health and nutritional status of the animal. It is therefore essential to have reliable methods of detection and quantitation of these proteins...
2016: PloS One
Curtis W Park, Mark A Stout, MaryAnne Drake
Unit operations during production influence the sensory properties of nonfat dry milk (NFDM) and milk protein concentrate (MPC). Off-flavors in dried dairy ingredients decrease consumer acceptance of ingredient applications. Previous work has shown that spray-drying parameters affect physical and sensory properties of whole milk powder and whey protein concentrate. The objective of this study was to determine the effect of inlet temperature and feed solids concentration on the flavor of NFDM and MPC 70% (MPC70)...
October 13, 2016: Journal of Dairy Science
Ting Wang, Siow-Ying Tan, William Mutilangi, Marcal Plans, Luis Rodriguez-Saona
Formulating whey protein beverages at acidic pH provides better clarity but the beverages typically develop an unpleasant and astringent flavor. Our aim was to evaluate the application of infrared spectroscopy and chemometrics in predicting astringency of acidic whey protein beverages. Whey protein isolate (WPI), whey protein concentrate (WPC), and whey protein hydrolysate (WPH) from different manufacturers were used to formulate beverages at pH ranging from 2.2 to 3.9. Trained panelists using the spectrum method of descriptive analysis tested the beverages providing astringency scores...
October 13, 2016: Journal of Dairy Science
Irene Fleur Kramer, Lex B Verdijk, Henrike M Hamer, Sjors Verlaan, Yvette C Luiking, Imre W K Kouw, Joan M Senden, Janneau van Kranenburg, Annemarie P Gijsen, Jörgen Bierau, Martijn Poeze, Luc J C van Loon
BACKGROUND: Studying the muscle protein synthetic response to food intake in elderly is important, as it aids the development of interventions to combat sarcopenia. Although sarcopenic elderly are the target group for many of these nutritional interventions, no studies have assessed basal or post-prandial muscle protein synthesis rates in this population. OBJECTIVE: To assess the basal and post-prandial muscle protein synthesis rates between healthy and sarcopenic older men...
September 29, 2016: Clinical Nutrition: Official Journal of the European Society of Parenteral and Enteral Nutrition
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