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https://www.readbyqxmd.com/read/29345928/physicochemical-properties-of-whey-protein-stabilized-astaxanthin-nanodispersion-and-its-transport-via-caco-2-monolayer
#1
Xue Shen, Changhui Zhao, Jing Lu, Mingruo Guo
Astaxanthin nanodispersion was prepared using whey protein isolate (WPI) and polymerized whey protein (PWP) through an emulsification-evaporation technique. The physicochemical properties of the astaxanthin nanodispersion were evaluated and the transport of astaxanthin was assessed using a Caco-2 cell monolayer model. The astaxanthin nanodispersions stabilized by WPI and PWP (2.5%, w/w) had a small particle size (121 ± 4.9 and 80.4 ± 5.9 nm), negative zeta potential (-19.3 ± 1.5 and -35.0 ± 2.2 mV), and high encapsulation efficiency (92...
January 18, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29341193/impact-of-trans-fats-on-heat-shock-protein-expression-and-the-gut-microbiota-profile-of-mice
#2
Gessika Cristina Borges Castro Carvalho, Carolina Soares Moura, Aline Rissetti Roquetto, Daniel Barrera-Arellano, Aureo Tatsumi Yamada, Andrey Dos Santos, Mário José Abdalla Saad, Jaime Amaya-Farfan
Partially hydrogenated oils are known to cause metabolic stress and dyslipidemia. This paper explores a new dimension about the interaction between dietary trans-fats and the defense heat-shock protein (HSP) system, inflammation, and the gut microbiota of mice consuming a hyperlipidic diet containing partially hydrogenated vegetable oil free of animal fat. Five diet groups were installed: control diet, 2 hyperlipidic-partially hydrogenated-oil diets, each containing either casein or whey-protein hydrolysate (WPH) as protein source, and 2 consuming hyperlipidic-unhydrogenated-oil diets containing either WPH or casein as a protein source...
January 17, 2018: Journal of Food Science
https://www.readbyqxmd.com/read/29338824/effects-of-preoperative-isokinetic-eccentric-training-and-whey-protein-isolate-supplement-on-quadriceps-strength-and-knee-function-in-patients-with-anterior-cruciate-ligament-rupture
#3
Xiao Yuan Zhang, Hong Shi Huang, Jie Yang, Yuan Yuan Yu, Dong Xia Zhang, Cui Qing Chang
Objective To explore the effect of preoperative isokinetic eccentric training with or not whey protein isolate supplement before operation on lower limb muscle strength and knee function in patients with anterior cruciate ligament (ACL) rupture. Methods A total of 22 male volunteers aged 18-40 years with ACL rupture were recruited in outpatient service. With randomized block design,subjects were randomly assigned to isokinetic eccentric training (IE) group and isokinetic eccentric training with whey protein isolate supplement (IE+WPI) group...
December 20, 2017: Zhongguo Yi Xue Ke Xue Yuan Xue Bao. Acta Academiae Medicinae Sinicae
https://www.readbyqxmd.com/read/29334398/formation-of-shelf-stable-pickering-high-internal-phase-emulsions-hipe-through-the-inclusion-of-whey-protein-microgels
#4
Somayeh Zamani, Nicholas Malchione, Michael J Selig, Alireza Abbaspourrad
High internal phase emulsions (HIPE) prepared using whey protein microgels (WPMs) as a surfactant were demonstrated to have substantially higher stability than HIPEs prepared using similar loadings of non-gelled whey protein isolate (WPI) or Tween 20. Microgel colloids were prepared from WPI solutions by heat treatment at 85 °C in a narrow pH range (5.8-6.0) to particle sizes of approximately 90, 160 and 350 nm in diameter. ζ-potentials of the WPM increased in negativity with decreasing particle size from -7...
January 15, 2018: Food & Function
https://www.readbyqxmd.com/read/29331529/effect-of-acids-produced-from-carbohydrate-metabolism-in-cryoprotectants-on-the-viability-of-freeze-dried-lactobacillus-and-prediction-of-optimal-initial-cell-concentration
#5
Shumao Cui, Feng Hang, Xiaoming Liu, Zhiyuan Xu, Zhenmin Liu, Jianxin Zhao, Hao Zhang, Wei Chen
For the industrial production of probiotics powder, various sugars have been used as cryoprotectants to preserve probiotics during freeze-drying. Some of these sugars can be metabolized by Lactobacillus with the production of acids during the mix. In this study, we investigated the effect of acids on ATPase, β-galactosidase, lactate dehydrogenase (LDH), integrity and fluidity of cell membrane and the survival rate of Lactobacillus during freeze-drying. In the presence of Lactobacillus, acids were produced from cryoprotectants containing fermentable sugars before freezing, resulting in a decrease in the pH of the bacterial suspension to below 5...
January 11, 2018: Journal of Bioscience and Bioengineering
https://www.readbyqxmd.com/read/29331472/influence-of-partially-demineralized-milk-proteins-on-rheological-properties-and-microstructure-of-acid-gels
#6
G H Meletharayil, H A Patel, L E Metzger, C Marella, T Huppertz
Innovative clean label processes employed in the manufacture of acid gels are targeted to modify the structure of proteins that contribute to rheological properties. In the present study, CO2-treated milk protein concentrate powder with 80% protein in dry matter (TMPC80) was mixed with nonfat dry milk (NDM) in different ratios for the manufacture of acid gels. Dispersions of NDM and TMPC80 that provided 100, 90, 70, and 40% of protein from NDM were reconstituted to 4.0% (wt/wt) protein and 12.0% (wt/wt) total solids...
January 10, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29331461/stabilizing-vitamin-d3-using-the-molten-globule-state-of-%C3%AE-lactalbumin
#7
Jannik Nedergaard Pedersen, Henrik V Sørensen, Daniel E Otzen
α-Lactalbumin (α-LA) is the second most abundant bovine whey protein. It has been intensively studied because of its readiness to populate the molten globular (MG) state, a partially folded state with native levels of secondary structure but loss of tertiary structure. The MG state of α-LA exposes a significant number of hydrophobic patches that could be used to bind and stabilize small hydrophobic molecules such as vitamin D3 (vitD). Accordingly, we tested the ability of α-LA to stabilize vitD in a pH interval from 7...
January 10, 2018: Journal of Dairy Science
https://www.readbyqxmd.com/read/29329847/encapsulation-of-anthocyanins-from-bilberries-effects-on-bioavailability-and-intestinal-accessibility-in-humans
#8
Dolores Mueller, Kathrin Jung, Manuel Winter, Dorothee Rogoll, Ralph Melcher, Ulrich Kulozik, Karin Schwarz, Elke Richling
Anthocyanins are flavonoids that have been suggested to provide beneficial health effects. The biological activity of anthocyanins is influenced by their pharmacokinetic properties, but anthocyanins are associated with limited bioavailability in humans. In the presented study, we investigated how the encapsulation of bilberry extract (BE), a source of anthocyanins, with either whey protein or citrus pectin influences the bioavailability and intestinal accessibility of anthocyanins in humans. We performed an intervention study that analyzed anthocyanins and their degradation products in the urine, plasma, and ileal effluent of healthy volunteers and ileostomists (subjects without an intact colon)...
May 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29329233/dose-dependent-effects-of-randomized-intraduodenal-whey-protein-loads-on-glucose-gut-hormone-and-amino-acid-concentrations-in-healthy-older-and-younger-men
#9
Caroline Giezenaar, Natalie D Luscombe-Marsh, Amy T Hutchison, Scott Standfield, Christine Feinle-Bisset, Michael Horowitz, Ian Chapman, Stijn Soenen
Protein-rich supplements are used widely for the prevention and management of malnutrition in older people. We have reported that healthy older, compared to younger, adults have less suppression of energy intake by whey-protein-effects on appetite-related hormones are unknown. The objective was to determine the effects of intraduodenally administered whey-protein on glucose, gut hormone, and amino acid concentrations, and their relation to subsequent ad libitum energy intake at a buffet meal, in healthy older and younger men...
January 12, 2018: Nutrients
https://www.readbyqxmd.com/read/29327644/evaluation-of-supervised-multimodal-prehabilitation-programme-in-cancer-patients-undergoing-colorectal-resection-a-randomized-control-trial
#10
Guillaume Bousquet-Dion, Rashami Awasthi, Sarah-Ève Loiselle, Enrico M Minnella, Ramanakumar V Agnihotram, Andreas Bergdahl, Francesco Carli, Celena Scheede-Bergdahl
BACKGROUND: Prehabilitation has been previously shown to be more effective in enhancing postoperative functional capacity than rehabilitation alone. The purpose of this study was to determine whether a weekly supervised exercise session could provide further benefit to our current prehabilition program, when comparing to standard post-surgical rehabilitation. METHODS: A parallel-arm single-blind randomized control trial was conducted in patients scheduled for non-metastatic colorectal cancer resection...
January 12, 2018: Acta Oncologica
https://www.readbyqxmd.com/read/29327016/isoenergic-modification-of-whey-protein-structure-by-denaturation-and-crosslinking-using-transglutaminase
#11
Emil G P Stender, Glykeria Koutina, Kristoffer Almdal, Tue Hassenkam, Alan Mackie, Richard Ipsen, Birte Svensson
Transglutaminase (TG) catalyzes formation of covalent bonds between lysine and glutamine side chains and has applications in manipulation of food structure. Physical properties of a whey protein mixture (SPC) denatured either at elevated pH or by heat-treatment and followed by TG catalyzed crosslinking, have been characterised using dynamic light scattering, size exclusion chromatography, flourescence spectroscopy and atomic force microscopy. The degree of enzymatic crosslinking appeared higher for pH- than for heat-denatured SPC...
January 12, 2018: Food & Function
https://www.readbyqxmd.com/read/29323902/maillard-conjugation-of-sodium-alginate-to-whey-protein-for-enhanced-resistance-to-surfactant-induced-competitive-displacement-from-air-water-interfaces
#12
Bingqing Cai, Anna Saito, Shinya Ikeda
Whey protein adsorbed to an interface forms a viscoelastic interfacial film but is displaced competitively from the interface by a small-molecule surfactant added afterward. The present study evaluated the impact of the covalent conjugation of high- or low-molecular-weight sodium alginate (HA or LA) to whey protein isolate (WPI) via the Maillard reaction on the ability of whey protein to resist surfactant-induced competitive displacement from the air-water interface. Surfactant added after the pre-adsorption of conjugate to the interface increased surface pressure...
January 11, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29319467/the-effect-of-protein-diets-in-postmenopausal-women-with-osteoporosis-systematic-review-of-randomized-controlled-trials
#13
Ioanna Koutsofta, Ioannis Mamais, Stavri Chrysostomou
The main objective of this systematic review was to examine the effectiveness of protein supplementation through diet or dietary supplements on osteoporosis in postmenopausal women as evidenced by randomized controlled trials (RCTs). Five RCTs were included using dietary protein (N = 2), protein supplements (N = 2), and proteins through diet and supplements (N = 1). A total of 677 postmenopausal woman were included, all diagnosed with osteoporosis (T score < -2.5) and aged between 50 and 80 years...
January 10, 2018: Journal of Women & Aging
https://www.readbyqxmd.com/read/29316680/effect-of-low-molecular-weight-oligopeptides-isolated-from-sea-cucumber-on-diabetic-wound-healing-in-db-db-mice
#14
Di Li, Lin Li, Teng Xu, Tianxing Wang, Jinwei Ren, Xinran Liu, Yong Li
Impaired wound healing is a major clinical problem in patients with diabetes and is the leading cause of lower limb amputation. This study is aimed to observe the effects of small molecule oligopeptides isolated from sea cucumber (SCCOPs) on the wound healing process in diabetic mice. Ninety db/db male mice were divided into five groups, including the model control group, whey protein group (0.50 g/kg) and three SCCOPs dose groups (0.25 g/kg, 0.50 g/kg and 1.00 g/kg). Additionally, 18 db/m male mice were used as normal control group...
January 8, 2018: Marine Drugs
https://www.readbyqxmd.com/read/29305652/-doping-with-illegal-and-legal-substances-in-old-age
#15
REVIEW
Thomas Münzer
The number of old persons who participate in sports and can even achieve peak performances is increasing steadily. Normal aging, however, is associated with decreased muscle strength and a decline in cardiovascular endurance even in those persons who regularly participate in sports. Thus, it seems obvious to impact on muscle mass and muscle strength by using anabolic substances. The number of older persons who illegally use doping substances is currently unknown. Besides classical anabolic drugs, other proteins and amino acids are used to impact on muscle mass or strength...
January 5, 2018: Zeitschrift Für Gerontologie und Geriatrie
https://www.readbyqxmd.com/read/29301124/novel-iron-whey-protein-microspheres-protect-gut-epithelial-cells-from-iron-related-oxidative-stress-and-damage-and-improve-iron-absorption-in-fasting-adults
#16
Jun Wang, Gabor Radics, Michael Whelehan, Aoibhe OʼDriscoll, Anne Marie Healy, John F Gilmer, Mark Ledwidge
BACKGROUND: Iron food fortification and oral iron formulations are frequently limited by poor absorption, resulting in the widespread use of high-dose oral iron, which is poorly tolerated. METHODS: We evaluated novel iron-denatured whey protein (Iron-WP) microspheres on reactive oxygen species (ROS) and viability in gut epithelial (HT29) cells. We compared iron absorption from Iron-WP versus equimolar-dose (25 mg elemental iron) ferrous sulphate (FeSO4) in a prospective, randomised, cross-over study in fasting volunteers (n = 21 per group) dependent on relative iron depletion (a ferritin level ≤/>30 ng/mL)...
January 5, 2018: Acta Haematologica
https://www.readbyqxmd.com/read/29287403/the-effects-of-dairy-ingredients-on-the-pasting-textural-rheological-freeze-thaw-properties-and-swelling-behaviour-of-oat-starch
#17
Lokesh Kumar, Margaret Brennan, Haotian Zheng, Charles Brennan
The effects of milk ingredients, whey protein concentrate (WPC), whey lactalbumin (WLAC) and skim milk powder (SMP) on oat starch characteristics in terms of pasting, rheological, freeze-thaw and swelling behaviour, were investigated. Oat starch was extracted from oat flour and different proportions of dairy ingredients were mixed with oat starch. Substitution of oat starch with milk components increased hot paste stability and reduced peak viscosity using the RVA method of assessment. Furthermore, thermal processing affected the granules size, swelling power and flow behaviour of the mixtures containing oat starch in combination with different dairy ingredients...
April 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29287395/bioaccessibility-of-four-calcium-sources-in-different-whey-based-dairy-matrices-assessed-by-in-vitro-digestion
#18
Lucie Lorieau, Linda Le Roux, Frédéric Gaucheron, Amandine Ligneul, Etienne Hazart, Didier Dupont, Juliane Floury
Numerous calcium sources are available to enrich food, but their behavior during digestion is still unknown. This study focused on the influence of the gastro-intestinal pH, the food structure and the calcium source on the bioaccessibility of the nutrient. Four calcium sources were studied: calcium carbonate, calcium citrate malate, calcium phosphate and calcium bisglycinate. These were added to dairy matrices, containing cream and whey proteins, of different forms (liquid or gel). The kinetics of solubility and ionic calcium concentration during in vitro digestion were studied, as function of gastro-intestinal pH...
April 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29287371/gastric-digestion-of-cow-and-goat-milk-impact-of-infant-and-young-child-in-vitro-digestion-conditions
#19
Alison J Hodgkinson, Olivia A M Wallace, Irina Boggs, Marita Broadhurst, Colin G Prosser
Many infants and young children are fed nutritional milk formulas. Although products are commonly based on cow milk, goat milk provides an alternative. We directly compared digestion of cow and goat milk proteins, varying pH, enzyme concentrations and incubation times to simulate infant and young child gastric conditions. Protein digestion and peptide formation were evaluated using electrophoresis and chromatography. Digestion of higher molecular weight whey proteins increased with decreased pH and higher enzyme concentrations of young child gastric digestion conditions compared to infant conditions...
April 15, 2018: Food Chemistry
https://www.readbyqxmd.com/read/29287325/altering-the-physico-chemical-and-processing-characteristics-of-high-heat-treated-skim-milk-by-increasing-the-ph-prior-to-heating-and-restoring-after-heating
#20
Yingchen Lin, Alan L Kelly, James A O'Mahony, Timothy P Guinee
Skim milk was pH-adjusted from 6.6 to 7.5, high heat treated (HHT, 95 °C × 2 min) or held unheated for 1 h, re-adjusted to pH 6.6, and analysed. HHT at pH 6.6 resulted in denaturation of ∼ 67% of total whey protein, partial association of denatured whey protein with the casein micelle, an increase in casein micelle size, and reductions in concentrations of serum casein, Ca and P. These changes were paralleled by a marked deterioration in rennet coagulability, higher ethanol stability in the pH range of 6...
April 15, 2018: Food Chemistry
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