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"Whey protein"

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https://www.readbyqxmd.com/read/28417910/effects-of-three-commercially-available-sports-drinks-on-substrate-metabolism-and-subsequent-endurance-performance-in-a-postprandial-state
#1
Lu Qin, Qi-Rong Wang, Zi-Long Fang, Ting Wang, Ai-Qi Yu, Yu-Jie Zhou, Yi Zheng, Mu-Qing Yi
Purpose: To examine the effects of commercially available sports beverages with various components on substrate metabolism and subsequent performance. Methods: Two studies were conducted in a double-blinded, counterbalanced manner. Study I was designed to determine the glycemic index, while study II determined the utilization of substrates and subsequent exercise performance. Ten healthy male participants (age 21.70 ± 2.41 years, height 176.60 ± 5.23 cm, weight 66.58 ± 5.38 kg, V̇O2max 48.1 ± 8.4 mL/kg/min) participated in both study I and study II...
April 12, 2017: Nutrients
https://www.readbyqxmd.com/read/28416866/rheology-and-microstructure-of-kefiran-and-whey-protein-mixed-gels
#2
Hosayn Kazazi, Faramarz Khodaiyan, Karamatollah Rezaei, Malihe Pishvaei, Mohammad Amin Mohammadifar, Sohrab Moieni
The effect of kefiran on cold-set gelation of whey protein isolate (WPI) at 25 °C was studied using rheological measurements and environmental scanning electron microscopy (ESEM). The gelation of samples was induced by the addition of glucono-δ-lactone to the dispersions. WPI concentration was maintained at 8% (w/v) and the concentration of kefiran varied from 0 to 0.08% (w/v). According to rheological measurements, the addition of kefiran into WPI dispersions resulted in a significant increase in the gel strength, the yield stress, and the shear stress values at the flowing point...
April 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28415067/effect-of-whey-protein-in-conjunction-with-a-caloric-restricted-diet-and-resistance-training
#3
Wesley D Dudgeon, Elizabeth P Kelley, Timothy P Scheett
Dudgeon, WD, Kelley, EP, and Scheett, TP. Effect of whey protein in conjunction with a caloric-restricted diet and resistance training. J Strength Cond Res 31(5): 1353-1361, 2017-Caloric-restricted weight loss, especially rapid weight loss, results from a decrease in both lean and fat mass (FM). The goal for many is to lose FM while retaining lean body mass (LBM) and muscular performance thus many turn to supplements. Sixteen resistance-trained men (24 ± 1.6 years of age) completed a 4 d·wk body building style split resistance training program for 8 weeks in conjunction with a pre-exercise, periexercise, and postexercise ingestion of whey protein (WHEY) nutritional supplement or carbohydrate (CON)-based nutritional supplement...
May 2017: Journal of Strength and Conditioning Research
https://www.readbyqxmd.com/read/28407600/efficacy-of-free-and-encapsulated-bacillus-lichenformis-strain-sl10-on-degradation-of-phenol-a-comparative-study-of-degradation-kinetics
#4
S Chris Felshia, N Aswin Karthick, R Thilagam, A Chandralekha, K S M S Raghavarao, A Gnanamani
The present study exemplifies phenol degradation efficacy of the free and encapsulated bacterial isolate, explored the degradation kinetics and storage stability in detail. In brief, isolation, identification and phenol degradation potential of the bacterial made from wastewater treated sludge samples. The organism identified as B. licheniformis demonstrates phenol degradation at a concentration more than 1500 ppm. Optimization of environmental parameters reduces the time taken for degradation considerably...
April 10, 2017: Journal of Environmental Management
https://www.readbyqxmd.com/read/28402599/obtention-and-characterization-of-dried-gels-prepared-with-whey-proteins-honey-and-hydrocolloids-mixture
#5
Ana C Rodriguez, Martín R Torrez, Alba S Navarro, Diego K Yamul
BACKGROUND: Large amounts of honey and liquid whey derived from the dairy industry are produced in Argentina. Honey is exported in bulk and whey is transformed into whey protein concentrates and isolates. The objective of this work was to investigate the effect of pH, composition and storage time on the properties of dried gels with honey, whey proteins and hydrocolloids. RESULTS: Colour properties varied according to pH and composition. The fracture stress of the dried gels prepared with corn starch was higher than those prepared with guar gum in all conditions assayed...
April 12, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28402582/mechanical-and-structural-characterization-of-whey-protein-concentrate-montmorilonite-lycopene-films
#6
Rafaela C Pereira, João de Deus S Carneiro, Odílio B G Assis, Soraia V Borges
BACKGROUND: In the present study, the production and characterization of nanocomposites based on whey protein concentrate (WPC) and montmorilonite (MMT) incorporated of lycopene as functional substance is presented and discussed as an alternative biomaterial for potential use in foodstuff applications. A full factorial design with varying levels of MMT (0 and 20 g.Kg(-1) ) and lycopene (0, 60 and 120 g.Kg(-1) ) was used. Mechanical properties (tensile and puncture tests), thermal stability analysis, FT-IR vibrational spectroscopy and film morphology of the resulting materials were evaluated...
April 12, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28399016/the-effects-of-beef-chicken-or-whey-protein-post-workout-on-body-composition-and-muscle-performance
#7
Matthew H Sharp, Ryan P Lowery, Kevin A Shields, Jason R Lane, Jocelyn L Gray, Jeremy M Partl, Daniel W Hayes, Gabriel J Wilson, Chase A Hollmer, Julie R Minivich, Jacob M Wilson
The purpose of this study was to determine the effects of post-workout consumption of beef protein isolate (Beef), hydrolyzed chicken protein (Chx) or whey protein concentrate (WPC), compared to a control on lean mass and strength during 8 weeks of resistance training. Forty-one males and females were randomized into four groups: WPC (m=5, f=5; Age (yrs)=19 ± 2, Height (cm)=171 ± 10, Mass (kg)= 74.60 ± 14.19), Beef (m=5, f=5; Age (yrs)=22 ± 4, Height (cm)=170 ± 7, Mass (kg)=70.13 ± 8.16), ChxC(m=5, f=6; Age (yrs)=21 ± 2, Height (cm)=169 ± 9, Mass (kg)=74...
April 7, 2017: Journal of Strength and Conditioning Research
https://www.readbyqxmd.com/read/28389248/effects-of-whey-protein-and-its-two-major-protein-components-on-satiety-and-food-intake-in-normal-weight-women
#8
Sylvia M S Chungchunlam, Sharon J Henare, Siva Ganesh, Paul J Moughan
Protein is the most satiating macronutrient and is source dependent, with whey protein thought to be particularly satiating. The purported satiating effect of whey protein may be due to the unique mixture of proteins in whey or to the major constituent individual proteins (β-lactoglobulin and α-lactalbumin). The objective of the study was to compare the effects of isoenergetic (~2100kJ, ~500kcal) preload meals enriched (~50g protein) with either whey protein isolate (WP), β-lactoglobulin (BL) isolate or α-lactalbumin (AL) isolate, on food intake at an ad libitum test meal 120min later and subjective ratings of appetite (hunger, desire to eat, prospective food consumption and fullness) using visual analogue scales (VAS)...
April 4, 2017: Physiology & Behavior
https://www.readbyqxmd.com/read/28386391/pellet-free-isolation-of-human-and-bovine-milk-extracellular-vesicles-by-size-exclusion-chromatography
#9
Kristine Blans, Maria S Hansen, Laila V Sørensen, Michael L Hvam, Kenneth A Howard, Arne Möller, Lars Wiking, Lotte B Larsen, Jan T Rasmussen
Studies have suggested that nanoscale extracellular vesicles (EV) in human and bovine milk carry immune modulatory properties which could provide beneficial health effects to infants. In order to assess the possible health effects of milk EV, it is essential to use isolates of high purity from other more abundant milk structures with well-documented bioactive properties. Furthermore, gentle isolation procedures are important for reducing the risk of generating vesicle artefacts, particularly when EV subpopulations are investigated...
2017: Journal of Extracellular Vesicles
https://www.readbyqxmd.com/read/28382889/values-for-digestible-indispensable-amino-acid-scores-diaas-for-some-dairy-and-plant-proteins-may-better-describe-protein-quality-than-values-calculated-using-the-concept-for-protein-digestibility-corrected-amino-acid-scores-pdcaas
#10
John K Mathai, Yanhong Liu, Hans H Stein
An experiment was conducted to compare values for digestible indispensable amino acid scores (DIAAS) for four animal proteins and four plant proteins with values calculated as recommended for protein digestibility-corrected amino acid scores (PDCAAS), but determined in pigs instead of in rats. Values for standardised total tract digestibility (STTD) of crude protein (CP) and standardised ileal digestibility (SID) of amino acids (AA) were calculated for whey protein isolate (WPI), whey protein concentrate (WPC), milk protein concentrate (MPC), skimmed milk powder (SMP), pea protein concentrate (PPC), soya protein isolate (SPI), soya flour and whole-grain wheat...
February 2017: British Journal of Nutrition
https://www.readbyqxmd.com/read/28382342/impact-of-whey-proteins-on-the-systemic-and-local-intestinal-level-of-mice-with-diet-induced-obesity
#11
D Swiątecka, D Złotkowska, L H Markiewicz, A M Szyc, B Wróblewska
Obesity is a serious public health problem and being multifactorial is difficult to tackle. Since the intestinal ecosystem's homeostasis is, at least partially, diet-dependent, its modulation may be triggered by food components that are designed to exert a modulatory action leading to a health-promoting effect. Milk whey proteins, are considered as such promising factors since they influence satiation as well as body weight and constitute the source of biologically active peptides which may modulate health status locally and systemically...
April 19, 2017: Food & Function
https://www.readbyqxmd.com/read/28382336/supplementation-of-fermented-maillard-reactive-whey-protein-enhances-immunity-by-increasing-nk-cell-activity
#12
Miso Kang, Nam Su Oh, Minjoo Kim, Hyeon Yeong Ahn, Hye Jin Yoo, Minghan Sun, Shin-Ho Kang, Hye Jeong Yang, Dae Young Kwon, Jong Ho Lee
OBJECTIVE: The objective of this study was to investigate the impact of supplementation with fermented Maillard-reactive whey protein (F-MRP) on natural killer (NK) cell activity, circulating cytokines, and serum protein levels. METHODS: A randomized, double-blind, placebo-controlled study was conducted on a sample of 80 participants without diabetes or obesity. Over an 8-week study period, the F-MRP group consumed 6 g of powder containing 4.2 g of F-MRP each day, whereas the placebo group consumed the same amount of maltodextrin...
April 19, 2017: Food & Function
https://www.readbyqxmd.com/read/28381353/whey-protein-hydrolysate-and-branched-chain-amino-acids-downregulate-inflammation-related-genes-in-vascular-endothelial-cells
#13
Marine S Da Silva, Cyril Bigo, Olivier Barbier, Iwona Rudkowska
A recent review of clinical studies reports that dairy products may improve inflammation, a key etiologic cardiovascular disease risk factor. Yet the impact of dairy proteins on inflammatory markers is controversial and could be mediated by a differential impact of whey proteins and caseins. In this study, we hypothesized that whey proteins may have a greater anti-inflammatory effect than caseins. A model of human umbilical vein endothelial cells, with or without TNF-α stimulation, was used to investigate the effect of several dairy protein compounds on inflammation...
February 2017: Nutrition Research
https://www.readbyqxmd.com/read/28376399/whey-protein-isolate-cellulose-nanofibre-tio2-nanoparticle-rosemary-essential-oil-nanocomposite-film-its-effect-on-microbial-and-sensory-quality-of-lamb-meat-and-growth-of-common-foodborne-pathogenic-bacteria-during-refrigeration
#14
Mahmood Alizadeh Sani, Ali Ehsani, Mohammad Hashemi
The use of biodegradable nanocomposite films in active packaging is of great importance since they can have a controlled release of antimicrobial compounds. This study was conducted to evaluate the efficacy of whey protein isolate (WPI)/cellulose nanofibre (CNF) nanocomposite films containing 1.0% (w/w) titanium dioxide (TiO2) and 2.0% (w/v) rosemary essential oil (REO) in preserving the microbial and sensory quality of lamb meat during the storage at 4±1°C. Initially, the best concentration of each compound to be added to the film was determined by micro-dilution and disc diffusion methods...
March 28, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28373045/optimization-of-ziziphora-clinopodiodes-essential-oil-microencapsulation-by-whey-protein-isolate-and-pectin-a-comparative-study
#15
Mahmoud Hosseinnia, Mohammad Alizadeh Khaledabad, Hadi Almasi
The performance of whey protein isolate (WPI) and pectin as wall materials in encapsulation of Ziziphora clinopodiodes essential oil by ultrasonication method was compared. In this regard, using the response surface methodology, the influence of ultrasonication (US) power (50-150W) and core-coating ratio (10-100%) on the properties of microcapsules was evaluated. Increasing US power and core-coating ratio, caused to increase and decrease the particle size, respectively. The polydispersity index (PDI) of WPI coated microcapsules was increased by increasing of US power...
March 31, 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28372247/pasture-feeding-conventional-cows-removes-differences-between-organic-and-conventionally-produced-milk
#16
Brigitte H Schwendel, Timothy J Wester, Patrick C H Morel, Bertram Fong, Michael H Tavendale, Craig Deadman, Nicola M Shadbolt, Don E Otter
Perceptions of production methods for organic and conventional milk are changing, with consumers prepared to pay premium prices for milk from either certified organic or conventional grass-fed cows. Our study investigated whether chemical composition differed between milk produced by these two farming systems. Sampling was conducted on two farms sets, each comprised of one organic and one conventional farm. All farms applied year-round pasture grazing. Milk samples were collected throughout the milking season and analysed for free oligosaccharides, fatty acids, major casein and whey proteins, and milk fat volatiles...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28372228/characterisation-of-heat-induced-protein-aggregation-in-whey-protein-isolate-and-the-influence-of-aggregation-on-the-availability-of-amino-groups-as-measured-by-the-ortho-phthaldialdehyde-opa-and-trinitrobenzenesulfonic-acid-tnbs-methods
#17
Eve M Mulcahy, Maéva Fargier-Lagrange, Daniel M Mulvihill, James A O'Mahony
Whey protein isolate (WPI) solutions, with different levels of aggregated protein, were prepared by heating (5% protein, pH 7, 90°C for 30min) WPI solutions with either 20mM added NaCl (WPI+NaCl), 5mM N-ethylmaleimide (WPI+NEM) or 20mM added NaCl and 5mM NEM (WPI+NaCl+NEM). Gel electrophoresis demonstrated that the heated WPI and WPI+NaCl solutions had higher levels of aggregated protein, due to more covalent interactions between proteins, than the heated WPI+NEM and WPI+NaCl+NEM solutions. There were marked differences in the levels of amino groups between all heated WPI solutions when measured by the OPA and TNBS methods, with lower levels being measured by the TNBS method than by the OPA method...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28362165/physiological-protection-of-probiotic-microcapsules-by-coatings
#18
Philippe E Ramos, Miguel A Cerqueira, José A Teixeira, António A Vicente
Nowadays, food and nutrition have a greater impact in people's concerns, with the awareness that nutrition have a direct impact in health and wellbeing. Probiotics have an important role in this topic and consumers are starting to really understand their potential in health, leading to an increasing interest of the companies to their commercial use in foods. However, there are several limitations to the use of probiotics in foods and beverages, being one of them their efficiency (directly associated to their survival rate) upon ingestion...
March 31, 2017: Critical Reviews in Food Science and Nutrition
https://www.readbyqxmd.com/read/28359354/supplementation-with-concentrated-milk-protein-in-patients-undergoing-hematopoietic-stem-cell-transplantation
#19
Ana Carolina Amaral de São José Perrone, Thaís Rodrigues Barbosa, Fernanda Lopes da Silva, Ítalo Tuler Perrone, Antônio Fernandes de Carvalho, Rodrigo Stephani, Kelli Borges Dos Santos, Ângelo Atalla, Abrahão Elias Hallack Neto
OBJECTIVE: The aim of this study was to analyze the influence of dietary supplementation with whey protein concentrate (WPC) in the incidence of oral mucositis (OM) in patients undergoing hematopoietic stem cell transplantation (HSCT). METHODS: Patients were supplemented with a daily intake of WPC delivering 50% of the daily protein requirements (DPR) according to the Dietary Reference Intakes and classified later based on the amount of ingested supplement until OM median onset...
May 2017: Nutrition
https://www.readbyqxmd.com/read/28359098/attenuation-of-resting-but-not-load-mediated-protein-synthesis-in-prostate-cancer-patients-on-androgen-deprivation
#20
Erik D Hanson, André R Nelson, Daniel W D West, John A Violet, Lannie O'Keefe, Stuart M Phillips, Alan Hayes
Context: Androgen deprivation therapy (ADT) is a common prostate cancer (PCa) treatment but results in muscular atrophy. Periodic increases in muscle protein synthesis (MPS) that occur after resistance exercise or protein intake may ameliorate this muscle loss, but the impact of these anabolic stimuli during ADT is unclear. Objective: To determine the acute MPS response to whey protein supplementation with and without resistance exercise during ADT. Design: Acute response in PCa patients vs age-matched controls (CON)...
March 1, 2017: Journal of Clinical Endocrinology and Metabolism
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