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"Whey protein"

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https://www.readbyqxmd.com/read/28106205/synbiotic-amazonian-palm-berry-a%C3%A3-ai-euterpe-oleracea-mart-ice-cream-improved-lactobacillus-rhamnosus-gg-survival-to-simulated-gastrointestinal-stress
#1
Mayra Garcia Maia Costa, Gabriela Namur Ooki, Antônio Diogo Silva Vieira, Raquel Bedani, Susana Marta Isay Saad
The effect of açai pulp ice cream and of its supplementation with inulin (I), whey protein concentrate (WC), and/or whey protein isolate (WI) on the viability and resistance to simulated gastrointestinal stress of the probiotic Lactobacillus (Lb.) rhamnosus GG strain throughout storage at -18 °C for up to 112 days was evaluated and morphological changes during stress were monitored. Lb. rhamnosus GG viability was stable in all formulations for up to 112 days of storage, preserving populations around 9 log CFU g(-1)...
January 20, 2017: Food & Function
https://www.readbyqxmd.com/read/28103390/physicochemical-property-and-oxidative-stability-of-whey-protein-concentrate-multiple-nanoemulsion-containing-fish-oil
#2
Jae-Young Hwang, Ho-Kyung Ha, Mee-Ryung Lee, Jin Wook Kim, Hyun-Jin Kim, Won-Jae Lee
The objectives of this research were to produce whey protein concentrate (WPC) multiple nanoemulsion (MNE) and to study how whey protein concentration level and antioxidant type affected the physicochemical properties and oxidative stability of fish oil in MNE. The morphological and physicochemical characteristics of MNE were investigated by using transmission electron microscopy and particle size analyzer, respectively. The oxidative stability of fish oil in MNEs was assessed by measuring peroxide value (PV), p-anisidine value, and volatile compounds...
January 19, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28100852/allergenicity-of-milk-of-different-animal-species-in-relation-to-human-milk
#3
Robert Pastuszka, Joanna Barłowska, Zygmunt Litwińczuk
Protein content in cow milk (with over 20 proteins, and peptides may also occur as a result of enzymatic hydrolysis) ranges from 2.5% to 4.2% and is about 1.5-2 times higher than in human milk. Its most important allergens are considered to be β-lactoglobulin (absent in human milk) and αs1-casein. The most similar in composition to human milk is horse and donkey milk. It contains considerably more whey proteins (35-50%) than cow milk (about 20%), and the concentration of the most allergenic casein fraction αs1 is 1...
December 31, 2016: Postȩpy Higieny i Medycyny Doświadczalnej
https://www.readbyqxmd.com/read/28098291/investigation-into-the-bioavailability-of-milk-protein-derived-peptides-with-dipeptidyl-peptidase-iv-inhibitory-activity-using-caco-2-cell-monolayers
#4
Isabelle M E Lacroix, Xiu-Min Chen, David D Kitts, Eunice C Y Li-Chan
In recent years, peptides derived from a variety of dietary proteins have been reported to exhibit inhibitory activity against the dipeptidyl-peptidase IV (DPP-IV) enzyme, a target in the management of type 2 diabetes. While much attention has been given to the production and identification of peptides with DPP-IV inhibitory activity from food proteins, particularly dairy proteins, little is known on the bioavailability of these molecules. In this study, the stability and transport of five previously identified milk-derived peptides (LKPTPEGDL, LPYPY, IPIQY, IPI and WR) and a whey protein isolate (WPI) digest with DPP-IV-inhibitory activity were investigated using Caco-2 cell monolayers as a model system for human intestinal absorption...
January 18, 2017: Food & Function
https://www.readbyqxmd.com/read/28094519/targeted-multiresidue-analysis-of-veterinary-drugs-in-milk-based-powders-using-liquid-chromatography-tandem-mass-spectrometry-lc-ms-ms
#5
James B Wittenberg, Kelli A Simon, Jon W Wong
An analytical method was developed and validated for the determination of 40 veterinary drugs in various milk-based powders. The method involves acetonitrile/water extraction, solid-phase filtration for lipid removal in fat-containing matrices, and analysis using liquid chromatography tandem mass spectrometry (LC-MS/MS). The limits of quantitation (LOQ) ranged from 0.02 to 82 ng/g. Acceptable recoveries (70-120%, RSD < 20%) were reached for 40 out of 52 target compounds at three fortification levels in non-fat milk powder...
January 17, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28088252/quantification-of-whey-protein-content-in-infant-formulas-by-sds-cge
#6
Ping Feng, Christophe Fuerer, Adrienne McMahon
Protein separation by SDS-CGE (Sodium Dodecyl Sulfate - Capillary Gel Electrophoresis) followed by UV absorption at 220nm allows quantification of major proteins in raw milk. In processed dairy samples such as skim milk powder and infant formulas, signals from individual proteins are less resolved, but caseins still migrate as one family between two groups of whey proteins. In the first group, α-Lactalbumin and β-Lactoglobulin migrate as two distinct peaks. Lactosylated adducts show delayed migration times and interfere with peak separation, but both native and modified forms, as well as other low molecular weight whey proteins, still elute before the caseins...
November 18, 2016: Journal of AOAC International
https://www.readbyqxmd.com/read/28079430/multimodal-prehabilitation-improves-functional-capacity-before-and-after-colorectal-surgery-for-cancer-a-five-year-research-experience
#7
Enrico Maria Minnella, Guillaume Bousquet-Dion, Rashami Awasthi, Celena Scheede-Bergdahl, Francesco Carli
BACKGROUND: Multimodal prehabilitation is a preoperative conditioning intervention in form of exercise, nutritional assessment, whey protein supplementation, and anxiety-coping technique. Despite recent evidence suggesting that prehabilitation could improve functional capacity in patients undergoing colorectal surgery for cancer, all studies were characterized by a relatively small sample size. The aim of this study was to confirm what was previously found in three small population trials...
January 12, 2017: Acta Oncologica
https://www.readbyqxmd.com/read/28074943/the-influence-of-flaxseed-gum-on-the-microrheological-properties-and-physicochemical-stability-of-whey-protein-stabilized-%C3%AE-carotene-emulsions
#8
Duoxia Xu, Yameng Qi, Xu Wang, Xin Li, Shaojia Wang, Yanping Cao, Chengtao Wang, Baoguo Sun, Eric Decker, Atikorn Panya
The impact of flaxseed gum (FG) on the microrheological properties and physicochemical stability of whey protein isolate (WPI) stabilized β-carotene emulsions at pH 3.0 was studied. A layer-by-layer electrostatic deposition method was used to prepare multilayered β-carotene emulsions with interfacial membranes consisting of WPI and FG. The microrheological behavior of the multilayered β-carotene emulsions was measured through the diffusive wave spectroscopy technique. WPI alone and WPI-FG (concentration of FG = 0...
January 11, 2017: Food & Function
https://www.readbyqxmd.com/read/28071787/interaction-of-whey-proteins-with-phenolic-derivatives-under-neutral-and-acidic-ph-conditions
#9
Yanyun Cao, Youling L Xiong
Integration of gallic acid (GA) and its derivative epigallocatechin gallate (EGCG; 20, 120, and 240 μmol/g, protein basis) into whey protein isolate (WPI) at room temperature and pH 3.0 and pH 7.0 was investigated. At pH 7.0, both phenolics caused significant structural changes and EGCG induced greater digestibility of WPI. Total sulfhydryl in WPI decreased from 28.6 to 7.6 μmol/g and surface hydrophobicity declined by nearly 50% with 240 μmol/g EGCG at pH 7.0. Similar but less appreciable changes were produced by GA and at pH 3...
January 10, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28069116/effect-of-hydrogen-peroxide-on-improving-the-heat-stability-of-whey-protein-isolate-solutions
#10
Suresh Sutariya, Hasmukh Patel
Whey protein isolate (WPI) solutions (12.8%w/w protein) were treated with varying concentrations of H2O2 in the range of 0-0.144 H2O2 to protein ratios (HTPR) by the addition of the required quantity of H2O2 and deionized water. The samples were analyzed for heat stability, rheological properties, denaturation level of β-lactoglobulin (β-LG) and α-lactalbumin (α-LA). The samples treated with H2O2 concentration >0.072 (HTPR) showed significant improvement in the heat stability, and decreased whey protein denaturation and aggregation...
May 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28065420/effectiveness-of-dietary-supplements-in-spinal-cord-injury-subjects
#11
REVIEW
Angela Navarrete-Opazo, Pilar Cuitiño, Inés Salas
BACKGROUND: Individuals with spinal cord injury (SCI) consume more dietary supplements than the general population. However, there is limited information regarding the clinical effectiveness of dietary supplements in SCI population. OBJECTIVE: To systematically review the effectiveness of dietary supplements for the prevention or treatment of health-related conditions associated with SCI. METHODS: Randomized or non-randomized controlled clinical trials were selected, comparing the effect of any dose and form of a dietary supplement (defined by the Dietary Supplement Health and Education Act), with either no treatment, placebo, or other medication...
December 19, 2016: Disability and Health Journal
https://www.readbyqxmd.com/read/28053783/novel-angiotensin-converting-enzyme-inhibitory-peptides-from-caseins-and-whey-proteins-of-goat-milk
#12
Hisham R Ibrahim, Ahmed S Ahmed, Takeshi Miyata
Angiotensin-converting enzyme (ACE) plays a central role in blood pressure regulation by producing the vasoconstrictor angiotensin II. The inhibition of ACE with natural inhibitors, as alternatives to avoid the side effect of synthetic drugs, is a major target in the prevention of hypertension. In this study, we examined the separated caseins and whey proteins of goat milk for the presence of ACE inhibitory peptides. Digestion of isolated whey proteins and caseins of goat milk by gastric pepsin generated soluble hydrolysates exhibiting significant inhibition of ACE compared to weak inhibition by undigested proteins...
January 2017: Journal of Advanced Research
https://www.readbyqxmd.com/read/28052193/distribution-of-animal-drugs-among-curd-whey-and-milk-protein-fractions-in-spiked-skim-milk-and-whey
#13
Nancy W Shappell, Weilin L Shelver, Sara J Lupton, Wendy Fanaselle, Jane M Van Doren, Heldur Hakk
It is important to understand the partitioning of drugs in processed milk and milk products, when drugs are present in raw milk, in order to estimate the potential consumer exposure. Radioisotopically labelled erythromycin, ivermectin, ketoprofen, oxytetracycline, penicillin G, sulfadimethoxine, and thiabendazole were used to evaluate the distribution of animal drugs among rennet curd, whey, and protein fractions from skim cow milk. Our previous work reported the distribution of these same drugs between skim and fat fractions of milk...
January 4, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28036041/effect-of-human-milk-appetite-hormones-macronutrients-and-infant-characteristics-on-gastric-emptying-and-breastfeeding-patterns-of-term-fully-breastfed-infants
#14
Zoya Gridneva, Sambavi Kugananthan, Anna R Hepworth, Wan J Tie, Ching T Lai, Leigh C Ward, Peter E Hartmann, Donna T Geddes
Human milk (HM) components influence infant feeding patterns and nutrient intake, yet it is unclear how they influence gastric emptying (GE), a key component of appetite regulation. This study analyzed GE of a single breastfeed, HM appetite hormones/macronutrients and demographics/anthropometrics/body composition of term fully breastfed infants (n = 41, 2 and/or 5 mo). Stomach volumes (SV) were calculated from pre-/post-feed ultrasound scans, then repeatedly until the next feed. Feed volume (FV) was measured by the test-weigh method...
December 28, 2016: Nutrients
https://www.readbyqxmd.com/read/28035145/the-effect-of-different-emulsifiers-on-the-eggless-cake-properties-containing-wpc
#15
Mohammad Khalilian Movahhed, Mohebbat Mohebbi, Arash Koocheki, Elnaz Milani
The possibility of complete replacement of egg proteins with whey protein concentrate (WPC) and improvement in quality by different emulsifiers was evaluated. Three emulsifiers, including polyglycerol ester (PGE), distilled mono glyceride (DMG) and lecithin were used to bake eggless cakes, containing 8% (w/w) WPC. The response surface analysis was applied to study the effect of emulsifiers on the eggless cake properties. The emulsifiers, individually and interactively, improved the properties of the eggless cakes significantly...
November 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28028619/effects-of-protein-carbohydrate-supplementation-on-immunity-and-resistance-training-outcomes-a-double-blind-randomized-controlled-clinical-trial
#16
Fernando Naclerio, Eneko Larumbe-Zabala, Nadia Ashrafi, Marco Seijo, Birthe Nielsen, Judith Allgrove, Conrad P Earnest
PURPOSE: To examine the impact of ingesting hydrolyzed beef protein, whey protein, and carbohydrate on resistance training outcomes, body composition, muscle thickness, blood indices of health and salivary human neutrophil peptides (HNP1-3), as reference of humoral immunity followed an 8-week resistance training program in college athletes. METHODS: Twenty-seven recreationally physically active males and females (n = 9 per treatment) were randomly assigned to one of the three groups: hydrolyzed beef protein, whey protein, or non-protein isoenergetic carbohydrate...
December 27, 2016: European Journal of Applied Physiology
https://www.readbyqxmd.com/read/28018000/development-of-protein-fortified-mango-based-ready-to-serve-beverage
#17
Deep N Yadav, R K Vishwakarma, Sanket Borad, Sangita Bansal, Arvind K Jaiswal, Monika Sharma
Fruit drinks contain negligible amount of protein as nutritional component. Fortification of fruit drinks with protein is a challenge due to protein stability in acidic and ionic environment. Mango ready-to-serve (RTS) beverage was fortified with modified whey protein and its rheological properties were studied. Whey protein was hydrolysed with papain to improve its stability in acidic medium. The water holding capacity of whey protein increased about two times after hydrolysis. Hydrolysed and native whey protein was used at 2, 3 and 4% levels for fortification of mango based RTS beverage...
October 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28012280/whey-and-casein-proteins-and-medium-chain-saturated-fatty-acids-from-milk-do-not-increase-low-grade-inflammation-in-abdominally-obese-adults
#18
Mette Bohl, Ann Bjørnshave, Søren Gregersen, Kjeld Hermansen
BACKGROUND: Low-grade inflammation is involved in the development of diabetes and cardiovascular disease (CVD). Inflammation can be modulated by dietary factors. Dairy products are rich in saturated fatty acids (SFA), which are known to possess pro-inflammatory properties. However, different fatty acid compositions may exert different effects. Other components such as milk proteins may exert anti-inflammatory properties which may compensate for the potential negative effects of SFAs. Generally, the available data suggest a neutral role of dairy product consumption on inflammation...
July 2016: Review of Diabetic Studies: RDS
https://www.readbyqxmd.com/read/28004578/prebiotic-carbohydrates-effect-on-reconstitution-storage-release-and-antioxidant-properties-of-lime-essential-oil-microparticles
#19
Pedro Henrique Campelo-Felix, Hugo Júnior Barbosa Souza, Jayne de Abreu Figueiredo, Regiane Victória de Barros Fernandes, Diego Alvarenga Botrel, Cassiano Rodrigues de Oliveira, Maria Irene Yoshida, Soraia Vilela Borges
The aim of this study was to include prebiotic biopolymers as wall material in microparticles of lime essential oil. Whey protein isolate (WPI), inulin (IN), and oligofructose (OL) biopolymers were used in the following combinations: WPI, WPI/IN (4:1), and WPI/OL (4:1). The emulsion droplets in the presence of inulin and oligofructose showed larger sizes on reconstitution. There was no significant difference in solubility of the particles, but the wettability was improved on addition of the polysaccharides...
January 18, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28004316/denatured-whey-protein-powder-as-a-new-matrix-excipient-design-and-evaluation-of-mucoadhesive-tablets-for-sustained-drug-release-applications
#20
Hassana Hsein, Ghislain Garrait, Fahima Tamani, Eric Beyssac, Valérie Hoffart
PURPOSE: In earlier study, we proposed denatured whey protein (DWP) powder obtained by atomization as a new excipient to promote oral drug delivery. In this work, we evaluate the possibility to formulate tablets based on DWP powders and to characterize their role as a matrix mucoadhesive excipient. METHODS: Tablets containing increased amount of DWP (10 to 30%) were produced by direct compression after mixing with theophylline, microcrystalline cellulose, Aerosil® and magnesium stearate...
December 21, 2016: Pharmaceutical Research
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