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https://www.readbyqxmd.com/read/28346813/protein-supplementation-does-not-affect-myogenic-adaptations-to-resistance-training
#1
Paul T Reidy, Christopher S Fry, Sherry Igbinigie, Rachel R Deer, Kristofer Jennings, Mark B Cope, Ratna Mukherjea, Elena Volpi, Blake B Rasmussen
It has been proposed that protein supplementation during resistance exercise training enhances muscle hypertrophy. The degree of hypertrophy during training is controlled in part through activation of satellite cells and myonuclear accretion. PURPOSE: To determine the efficacy of protein supplementation (and the type of protein) during traditional resistance training on myofiber cross-sectional-area, satellite cell content and myonuclear addition. METHODS: Healthy young men participated in supervised whole body progressive resistance training 3d/wk for 12 weeks...
February 14, 2017: Medicine and Science in Sports and Exercise
https://www.readbyqxmd.com/read/28346335/apparent-interfacial-tension-effects-in-protein-stabilized-emulsions-prepared-with-microstructured-systems
#2
Carme Güell, Montserrat Ferrando, Alexandre Trentin, Karin Schroën
Proteins are mostly used to stabilize food emulsions; however, production of protein containing emulsions is notoriously difficult to capture in scaling relations due to the complex behavior of proteins in interfaces, in combination with the dynamic nature of the emulsification process. Here, we investigate premix membrane emulsification and use the Ohnesorge number to derive a scaling relation for emulsions prepared with whey protein, bovine serum albumin (BSA), and a standard emulsifier Tween 20, at various concentrations (0...
March 25, 2017: Membranes
https://www.readbyqxmd.com/read/28345354/optimization-of-mold-wheat-bread-fortified-with-soy-flour-pea-flour-and-whey-protein-concentrate
#3
Melina Erben, Carlos A Osella
The objective of this work was to study the effect of replacing a selected wheat flour for defatted soy flour, pea flour and whey protein concentrate on both dough rheological characteristics and the performance and nutritional quality of bread. A mixture design was used to analyze the combination of the ingredients. The optimization process suggested that a mixture containing 88.8% of wheat flour, 8.2% of defatted soy flour, 0.0% of pea flour and 3.0% of whey protein concentrate could be a good combination to achieve the best fortified-bread nutritional quality...
January 1, 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28343017/%C3%AE-lactoglobulin-an-efficient-nanocarrier-for-advanced-delivery-systems
#4
REVIEW
Zahra Shafaei, Behafarid Ghalandari, Akbar Vaseghi, Adeleh Divsalar, Thomas Haertlé, Ali Akbar Saboury, Lindsay Sawyer
Thanks to the progress of nanotechnology there are several agent-delivery systems that can be selected to achieve rapid and specific delivery of a wide variety of biologically active agents. Consequently, the manipulation and engineering of biopolymers has become one of the most exciting subjects for those who study delivery systems on the nano-scale. In this regard, both nanoparticle formation and a carrier role have been observed in the case of the globular milk whey protein, β-lactoglobulin (β-LG), setting it apart from many other proteins...
March 22, 2017: Nanomedicine: Nanotechnology, Biology, and Medicine
https://www.readbyqxmd.com/read/28341051/whey-protein-derived-exosomes-increase-protein-synthesis-and-hypertrophy-in-c2-c12-myotubes
#5
C Brooks Mobley, Petey W Mumford, John J McCarthy, Michael E Miller, Kaelin C Young, Jeffrey S Martin, Darren T Beck, Christopher M Lockwood, Michael D Roberts
We sought to examine potential amino acid independent mechanisms whereby hydrolyzed whey protein (WP) affects muscle protein synthesis (MPS) and anabolism in vitro. Specifically, we tested (1) whether 3-h and 6-h treatments of WP, essential amino acids, or l-leucine (Leu) affected MPS, and whether 6-h treatments with low-, medium-, or high doses of WP versus Leu affected MPS; (2) whether knockdown of the primary Leu transporter affected WP- and Leu-mediated changes in MPS, mammalian target of rapamycin (mTOR) signaling responses, or both, following 6-h treatments; (3) whether exosomes isolated from WP (WP-EXO) affected MPS, mTOR signaling responses, or both, compared with untreated (control) myotubes, following 6-h, 12-h, and 24-h treatments, and whether they affected myotube diameter following 24-h and 48-h treatments...
January 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28339214/muscle-protein-signaling-in-c2c12-cells-is-stimulated-to-a-similar-degree-by-diverse-commercial-food-protein-sources-and-experimental-soy-protein-hydrolysates
#6
David A Roeseler, Nancy J McGraw, Dustie N Butteiger, Naina Shah, Janine Hall-Porter, Ratna Mukherjea, Elaine Susan Krul
Dietary protein stimulates muscle protein synthesis and is essential for muscle health. We developed a screening assay using C2C12 mouse muscle cells to assess the relative abilities of diverse commercial proteins sources and experimental soy protein hydrolysates (ESH), after simulated gut digestion (SGD), to activate the mechanistic target of rapamycin complex I (mTORC1) muscle protein synthesis signaling pathway (p70S6K(Thr389) phosphorylation). Activation of mTORC1 was expressed as a percentage of a maximal insulin response...
March 24, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28338368/alginate-and-whey-protein-based-multilayered-particles-production-characterization-and-resistance-to-ph-ionic-strength-and-artificial-gastric-intestinal-fluid
#7
Gislaine Ferreira Nogueira, Ana Silvia Prata, Carlos Raimundo Ferreira Grosso
Multiple layers of whey protein and sodium alginate were assembled onto gelled alginate microparticles using electrostatic interaction. An experimental design was employed to evaluate the effect of the concentration of both hydrocolloids on the amount of protein that was adsorbed. In the first layer, a higher protein adsorption 32.5% w/w was obtained at pH 3.75. In the multilayered particle, the protein adsorbed reached 64.9% w/w. An analysis of protein solubilization verified that 22% w/w was solubilized at an acidic pH (pH 2...
March 24, 2017: Journal of Microencapsulation
https://www.readbyqxmd.com/read/28337477/heating-has-no-effect-on-the-net-protein-utilisation-from-egg-whites-in-rats
#8
Ryosuke Matsuoka, Yayoi Takahashi, Mamoru Kimura, Yasunobu Masuda, Masaaki Kunou
Egg whites (EW) are a good source of protein; however, they are typically heated prior to consumption. Therefore, we investigated the effects of different heating conditions on the protein utilisation rate of EW. Male Sprague-Dawley rats (n = 36, 198 ± 1 g) were divided into six groups and fed American Institute of Nutrition-76 chow containing unheated EW, soft-boiled EW, boiled EW, milk whey protein, soybean protein, or no protein over a 10-day period using pair-feeding. Urine and faeces were sampled daily beginning on day 5 to measure nitrogen content and the net protein utilisation (NPU) rate...
2017: TheScientificWorldJournal
https://www.readbyqxmd.com/read/28335407/bovine-colostrum-whey-protein-hydrolysate-inhibits-cell-dna-damage-and-ldl-oxidation-in-vitro
#9
Shu-Hua Chiang, Shiu-Yu Wang, Chi-Yue Chang, Chih-Wei Chen
Whey protein isolated from bovine colostrums collected on the second day postpartum was two-stage hydrolyzed by alcalase and flavourzyme [...].
March 13, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28331937/whey-protein-and-albumin-effects-upon-urinary-risk-factors-for-stone-formation
#10
Camila Mithie Hattori, Hans-Göran Tiselius, Ita Pfeferman Heilberg
Protein supplements are consumed for an expected increase in muscle mass and improved exercise performance, but as their impact on lithogenic parameters are unknown, we aimed to evaluate the effects of Whey protein (WP) and Albumin upon the risk factors for nephrolithiasis. WP or Albumin supplements (one scoop/day) were administered for 3 days to 18 healthy volunteers, with 1-week washout period between them. Serum and 24-h urine samples were collected at baseline and after completing each intervention. All participants were asked to replicate their baseline diet during the subsequent urine collection...
March 22, 2017: Urolithiasis
https://www.readbyqxmd.com/read/28328712/resistance-training-induced-elevations-in-muscular-strength-in-trained-men-are-maintained-after-2-weeks-of-detraining-and-not-differentially-affected-by-whey-protein-supplementation
#11
Paul S Hwang, Thomas L Andre, Sarah K McKinley-Barnard, Flor E Morales Marroquín, Joshua J Gann, Joon J Song, Darryn S Willoughby
Hwang, PS, Andre, TL, McKinley-Barnard, SK, Morales Marroquín, FE, Gann, JJ, Song, JJ, and Willoughby, DS. Resistance training-induced elevations in muscular strength in trained men are maintained after 2 weeks of detraining and not differentially affected by whey protein supplementation. J Strength Cond Res 31(4): 869-881, 2017-Resistance training (RT) with nutritional strategies incorporating whey protein intake postexercise can stimulate muscle protein synthesis and elicit hypertrophy. The early phases of training-induced anabolic responses can be attenuated with longer-term training...
April 2017: Journal of Strength and Conditioning Research
https://www.readbyqxmd.com/read/28326292/acne-located-on-the-trunk-whey-protein-supplementation-is-there-any-association
#12
Fatma Pelin Cengiz, Bengu Cevirgen Cemil, Nazan Emiroglu, Anil Gulsel Bahali, Nahide Onsun
Whey protein is a source of protein that was isolated from milk. Whey proteins are composed of higher levels of essential amino acids. The role of diet in acne etiology has been investigated for several years. It was established that milk and milk products can trigger acneiform lesions, and recent evidence supports the role of whey protein supplements in acne. Herein, we report 6 healthy male adolescent patients developing acne located only to the trunk after the consumption of whey protein supplements for faster bodybuilding...
2017: Health Promotion Perspectives
https://www.readbyqxmd.com/read/28326005/bioactivity-of-food-peptides-biological-response-of-rats-to-bovine-milk-whey-peptides-following-acute-exercise
#13
Carolina Soares Moura, Pablo Christiano Barboza Lollo, Priscila Neder Morato, Eder Muller Risso, Jaime Amaya-Farfan
Background: Several physiologically beneficial effects of consuming a whey protein hydrolysate (WPH) have been attributed to the greater availability of bioactive peptides. Aims: The aim was to investigate the effect of four branched-chain amino acid- (BCAA-)containing dipeptides, present in WPH, on immune modulation, stimulation of HSP expression, muscle protein synthesis, glycogen content, satiety signals and the impact of these peptides on the plasma free amino acid profiles. Methods: The animals were divided in groups: control (rest, without gavage), vehicle (water), L-isoleucyl-L-leucine (lle-Leu), L-leucyl-L-isoleucine (Leu-lle), L-valyl-Lleucine (Val-Leu), L-leucyl-L-valine (Leu-Val) and WPH...
2017: Food & Nutrition Research
https://www.readbyqxmd.com/read/28325732/whey-protein-effects-on-energy-balance-link-the-intestinal-mechanisms-of-energy-absorption-with-adiposity-and-hypothalamic-neuropeptide-gene-expression
#14
Kanishka N Nilaweera, Raul Cabrera-Rubio, John R Speakman, Paula M O' Connor, AnneMarie McAuliffe, Caitriona M Guinane, Elaine Lawton, Fiona Crispie, Mònica Aguilera, Maurice Stanley, Serena Boscaini, Susan Joyce, Silvia Melgar, John F Cryan, Paul D Cotter
We tested the hypothesis that dietary whey protein isolate (WPI) affects the intestinal mechanisms related to energy absorption and that the resulting energy deficit is compensated by changes in energy balance to support growth. C57BL/6 mice were provided a diet enriched with WPI with varied sucrose content, and the impact on energy balance related parameters were investigated. As part of a high sucrose diet, WPI reduced the hypothalamic expression of pro-opiomelanocortin gene expression and increased energy intake...
March 21, 2017: American Journal of Physiology. Endocrinology and Metabolism
https://www.readbyqxmd.com/read/28318591/reduction-of-mycobacterium-avium-ssp-paratuberculosis-in-colostrum-development-and-validation-of-2-methods-one-based-on-curdling-and-one-based-on-centrifugation
#15
M Verhegghe, G Rasschaert, L Herman, K Goossens, L Vandaele, K De Bleecker, G Vlaemynck, M Heyndrickx, J De Block
The aim of this study was to develop and validate 2 protocols (for use on-farm and at a central location) for the reduction of Mycobacterium avium ssp. paratuberculosis (MAP) in colostrum while preserving beneficial immunoglobulins (IgG). The on-farm protocol was based on curdling of the colostrum, where the IgG remain in the whey and the MAP bacteria are trapped in the curd. First, the colostrum was diluted with water (2 volumes colostrum to 1 volume water) and 2% rennet was added. After incubation (1 h at 32°C), the curd was cut and incubated again, after which whey and curd were separated using a cheesecloth...
March 16, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28318108/neonatal-mono-colonization-of-germ-free-mice-with-lactobacillus-casei-enhances-casein-immunogenicity-after-oral-sensitization-to-cow-s-milk
#16
Matieny Aicha Maiga, Stéphanie Morin, Hervé Bernard, Sylvie Rabot, Karine Adel -Patient, Stéphane Hazebrouck
SCOPE: Food allergy is an increasing global health problem and perinatal administration of probiotic bacteria is currently under investigation in order to prevent the development of allergic diseases. Here, we investigated the impact of neonatal mono-colonization of mice with Lactobacillus casei BL23 on an oral sensitization to cow's milk. METHODS AND RESULTS: Mono-colonized (LC) mice were obtained by inoculating L. casei to germ-free (GF) parents. Nine-week-old GF, LC and conventional (CV) mice were orally sensitized to cow's milk with cholera toxin as adjuvant...
March 20, 2017: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/28317767/empirical-and-bioinformatic-characterization-of-buffalo-bubalus-bubalis-colostrum-whey-peptides-their-angiotensin-i-converting-enzyme-inhibition
#17
N R Ashok, H S Aparna
Whey based peptides are well known for their nutritional and multifunctional properties. In this context, whey proteins from buffalo colostrum & milk were digested by in vitro simulation digestion and analyzed by nano-LC-MS/MS. Functional protein association networks, gene annotations and localization of identified proteins were carried out. An ACE inhibitory peptide sorted from the library was custom synthesized and an in vitro ACE assay was performed. The study led to the identification of 74 small peptides which were clustered into 5 gene functional groups and majority of them were secretory proteins...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28317726/effects-of-whey-protein-concentrate-feed-moisture-and-temperature-on-the-physicochemical-characteristics-of-a-rice-based-extruded-flour
#18
Carla da Silva Teba, Erika Madeira Moreira da Silva, Davy William Hidalgo Chávez, Carlos Wanderlei Piler de Carvalho, José Luis Ramírez Ascheri
The influence of whey protein concentrate (WPC), feed moisture and temperature on the physicochemical properties of rice-based extrudates has been investigated. WPC (0.64-7.36g/100g rice) was extruded under 5 moisture (16.64-23.36g/100g) and 5 temperature (106.36-173.64°C) established by a 3(2) central composite rotational design. Physicochemical properties [color, porosimetry, crystallinity, water solubility and absorption, pasting properties, reconstitution test, proximate composition, amino acids, minerals and electrophoresis] were determined...
August 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28316472/peptide-analysis-and-the-bioactivity-of-whey-protein-hydrolysates-from-cheese-whey-with-several-enzymes
#19
Renda Kankanamge Chaturika Jeewanthi, Myeong Hee Kim, Na-Kyoung Lee, Yoh Chang Yoon, Hyun-Dong Paik
The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, alcalase, α-chymotrypsin, pepsin, protease M, protease S, and trypsin at different hydrolysis times (0, 0.5, 1, 2, 3, 4, and 5 h). These 36 types of hydrolysates were analyzed for their prominent peptides β-lactoglobulin (β-Lg) and α-lactalbumin (α-La), to identify the proteolytic activity of each enzyme...
2017: Korean Journal for Food Science of Animal Resources
https://www.readbyqxmd.com/read/28316470/experimental-and-modelling-study-of-the-denaturation-of-milk-protein-by-heat-treatment
#20
Fang Qian, Jiayue Sun, Di Cao, Yanfeng Tuo, Shujuan Jiang, Guangqing Mu
Heat treatment of milk aims to inhibit the growth of microbes, extend the shelf-life of products and improve the quality of the products. Heat treatment also leads to denaturation of whey protein and the formation of whey protein-casein polymer, which has negative effects on milk product. Hence the milk heat treatment conditions should be controlled in milk processing. In this study, the denaturation degree of whey protein and the combination degree of whey protein and casein when undergoing heat treatment were also determined by using the Native-PAGE and SDS-PAGE analysis...
2017: Korean Journal for Food Science of Animal Resources
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