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https://www.readbyqxmd.com/read/28636003/in-vitro-modulation-of-gut-microbiota-by-whey-protein-to-preserve-intestinal-health
#1
T Sánchez-Moya, R López-Nicolás, D Planes, C A González-Bermúdez, G Ros-Berruezo, C Frontela-Saseta
The effect of several types of whey milk - cow, sheep, goat and a mixture of them (60 : 20 : 20, respectively) - was assessed in the human gut microbiota. The prebiotic potential of these substrates was evaluated through in vitro gastrointestinal digestion following faecal batch culture fermentations (mimicking colonic fermentation) for 48 hours, using faeces from normal-weight (NW) and obese (OB) donors. Throughout the fermentation process, pH, gas production, short chain and branched fatty acids (SCFA-BCFA) were measured, as well as the changes of microbiota using qPCR...
June 21, 2017: Food & Function
https://www.readbyqxmd.com/read/28630695/newly-formulated-protein-quality-enhanced-extruded-sorghum-cowpea-corn-soya-sugar-and-oil-containing-fortified-blended-foods-lead-to-adequate-vitamin-a-and-iron-outcomes-and-improved-growth-compared-with-non-extruded-csb-in-rats
#2
Nicole M Delimont, Nicole M Fiorentino, Alexander B Opoku-Acheampong, Michael V Joseph, Qingbin Guo, Sajid Alavi, Brian L Lindshield
Corn and soyabean micronutrient-fortified-blended foods (FBF) are commonly used for food aid. Sorghum and cowpeas have been suggested as alternative commodities because they are drought tolerant, can be grown in many localities, and are not genetically modified. Change in formulation of blends may improve protein quality, vitamin A and Fe availability of FBF. The primary objective of this study was to compare protein efficiency, Fe and vitamin A availability of newly formulated extruded sorghum-, cowpea-, soya- and corn-based FBF, along with a current, non-extruded United States Agency for International Development (USAID) corn and soya blend FBF (CSB+)...
2017: Journal of Nutritional Science
https://www.readbyqxmd.com/read/28630576/no-effect-of-a-whey-growth-factor-extract-during-resistance-training-on-strength-body-composition-or-hypertrophic-gene-expression-in-resistance-trained-young-men
#3
Michael J Dale, Alison M Coates, Peter R C Howe, Grant R Tomkinson, Matthew T Haren, Andrew Brown, Marissa Caldow, David Cameron-Smith, Jonathan D Buckley
Growth factors can be isolated from bovine milk to form a whey growth factor extract (WGFE). This study examined whether WGFE promoted activation of the AKT/mTOR pathway enabling increased lean tissue mass and strength in resistance trained men. Forty six men with >6 months of resistance training (RT) experience performed 12 weeks of RT. Participants consumed 20 g/day of whey protein and were randomised to receive either 1.6 g WGFE/day (WGFE; n = 22) or 1.6 g cellulose/day (control, CONT; n = 24). The primary outcome was leg press one-repetition maximum (LP1-RM) which was assessed at baseline, 6 and 12 weeks...
June 2017: Journal of Sports Science & Medicine
https://www.readbyqxmd.com/read/28627401/educational-nutrition-messaging-at-breakfast-reduces-snack-intake-and-influences-snack-preferences-in-adult-men-and-women
#4
Jamie I Baum, Brianna L Gaines, Gabrielle C Kubas, Charlayne F Mitchell, Sarah L Russell
Breakfast skipping is associated with increased risk of weight gain and obesity in young adults, possibly due to increased snacking later in the day. Recent research suggests that providing and animal versus a plant source of protein at breakfast can reduce snack intake later in the day. In addition, providing nutrition information via a nutrition label, front-of-pack information, or via text messaging has been shown to help individuals make healthier food choices. The objective of this study was to determine if educational nutrition messaging and protein source influenced snack intake 2 h following the breakfast meal...
June 13, 2017: Appetite
https://www.readbyqxmd.com/read/28624284/comparing-the-effect-of-homogenization-and-heat-processing-on-the-properties-and-in-vitro-digestion-of-milk-from-organic-and-conventional-dairy-herds
#5
D L Van Hekken, M H Tunick, D X Ren, P M Tomasula
We compared the effects of homogenization and heat processing on the chemical and in vitro digestion traits of milk from organic and conventional herds. Raw milk from organic (>50% of dry matter intake from pasture) and conventional (no access to pasture) farms were adjusted to commercial whole and nonfat milk fat standards, and processed with or without homogenization, and with high-temperature-short-time or UHT pasteurization. The milk then underwent in vitro gastrointestinal digestion. Comparison of milk from organic and conventional herds showed that the milks responded to processing in similar ways...
June 14, 2017: Journal of Dairy Science
https://www.readbyqxmd.com/read/28624082/the-influence-of-carrier-material-on-some-physical-and-structural-properties-of-carrot-juice-microcapsules
#6
Emilia Janiszewska-Turak, Nicolò Dellarosa, Urszula Tylewicz, Luca Laghi, Santina Romani, Marco Dalla Rosa, Dorota Witrowa-Rajchert
This study investigates the effect of carrier type on the physical and structural properties of microcapsules of pure carrot juice. Low-crystallised maltodextrin (MD), gum arabic (GA), mixtures of MD and GA (1:1; 2:1; 3:1) and whey protein isolate (WPI) were used as carriers. Microencapsulation was carried out in a spray-drier at inlet air temperature of 160°C. Powders were investigated for dry matter, water activity, diameter, carotene content and hygroscopicity. In addition, differential scanning calorimetry (DSC) and time domain nuclear magnetic resonance (TD-NMR) were applied to analyse microcapsules glass transition temperature (Tg)...
December 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28613401/nutrient-profiles-and-volatile-odorous-compounds-of-raw-milk-after-exposure-to-electron-beam-pasteurizing-doses
#7
Lindsay R Ward, Chris R Kerth, Suresh D Pillai
Raw milk is known to contain relatively high numbers of microorganisms, some of which include microbial pathogens. Electron beam (eBeam) processing is a nonthermal pasteurization food processing technology. The underlying hypothesis was that eBeam processing will not negatively influence the composition, nutrient content, and aroma profile of raw milk. Raw milk samples were exposed to eBeam doses of 1 and 2 kGy, since our studies had shown that 2 kGy is suitable for raw milk pasteurization. The untreated and eBeam-treated raw milk samples were analyzed to detect changes in lactose, vitamin B2 , vitamin B12 , and calcium concentrations...
June 14, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28603087/cysteine-rich-whey-protein-isolate-immunocal%C3%A2-ameliorates-deficits-in-the-gfap-hmox1-mouse-model-of-schizophrenia
#8
Wei Song, Ayda Tavitian, Marisa Cressatti, Carmela Galindez, Adrienne Liberman, Hyman M Schipper
Schizophrenia is a neuropsychiatric disorder that features neural oxidative stress and glutathione (GSH) deficits. Oxidative stress is augmented in brain tissue of GFAP.HMOX1 transgenic mice which exhibit schizophrenia-relevant characteristics. The whey protein isolate, Immunocal® serves as a GSH precursor upon oral administration. In this study, we treated GFAP.HMOX1 transgenic mice daily with either Immunocal (33mg/ml drinking water) or equivalent concentrations of casein (control) between the ages of 5 and 6...
June 8, 2017: Free Radical Biology & Medicine
https://www.readbyqxmd.com/read/28598497/descriptive-and-temporal-saltiness-perception-properties-of-model-solid-lipoproteic-colloid-foods-implications-for-sodium-reduction
#9
Wan-Yuan Kuo, Youngsoo Lee
Solid lipoproteic colloid (SLC) foods that consist of an oil-in-water emulsion of lipid and protein such as cheese and sausage contribute a significant amount of sodium to modern diets. This study aimed to correlate the overall saltiness perception to the texture and temporal saltiness perception of SLCs to understand saltiness perception during oral processing. Model SLCs with varying levels of protein and fat were prepared via pressure homogenization of whey protein isolate, anhydrous milk fat, and NaCl, followed by heat-induced gelation...
June 9, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28597347/contribution-of-molecular-allergen-analysis-in-diagnosis-of-milk-allergy
#10
REVIEW
Zbigniew Bartuzi, Renata Rodrigues Cocco, Antonella Muraro, Anna Nowak-Węgrzyn
PURPOSE OF REVIEW: We sought to describe the available evidence supporting the utilization of the molecular allergen analysis (MAA) for diagnosis and management of cow milk protein allergy (CMPA). RECENT FINDINGS: Cow milk proteins are among the most common food allergens in IgE- and non-IgE-mediated food allergic disorders in children. Most individuals with CMPA are sensitized to both caseins and whey proteins. Caseins are more resistant to high temperatures compared to whey proteins...
July 2017: Current Allergy and Asthma Reports
https://www.readbyqxmd.com/read/28595482/development-of-edible-films-obtained-from-submicron-emulsions-based-on-whey-protein-concentrate-oil-beeswax-and-brea-gum
#11
Juan Pablo Cecchini, María J Spotti, Andrea M Piagentini, Viviana G Milt, Carlos R Carrara
Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined...
June 2017: Food Science and Technology International, Ciencia y Tecnología de Los Alimentos Internacional
https://www.readbyqxmd.com/read/28594834/toll-like-receptor-mediated-activation-is-possibly-involved-in-immunoregulating-properties-of-cow-s-milk-hydrolysates
#12
M B Gea Kiewiet, Renske Dekkers, Marjan Gros, R J Joost van Neerven, Andre Groeneveld, Paul de Vos, Marijke M Faas
Immunomodulating proteins and peptides are formed during the hydrolysis of cow's milk proteins. These proteins are potential ingredients in functional foods used for the management of a range of immune related problems, both in infants and adults. However, the mechanism behind these effects is unknown. We hypothesize that the interaction of peptides with Toll-like receptors (TLRs) can induce immune effects, since these receptors are known to sample many dietary molecules in the intestine in order to regulate immune effects...
2017: PloS One
https://www.readbyqxmd.com/read/28591764/a-randomized-controlled-pilot-trial-of-interventions-to-improve-functional-recovery-after-hospitalization-in-older-adults-feasibility-and-adherence
#13
Rachel R Deer, Shawn M Goodlett, Steve R Fisher, Jacques Baillargeon, Jared M Dickinson, Mukaila Raji, Elena Volpi
Background.: Hospitalization is a major risk factor for functional decline, disability, loss of independence, and mortality in older adults. Evidence-based interventions to improve functional recovery from hospitalization are difficult to evaluate and implement in geriatric patients. The goal of this pilot study was to test the feasibility of recruiting geriatric inpatients and implementing pragmatic interventions to improve physical function following hospitalization. Methods...
June 7, 2017: Journals of Gerontology. Series A, Biological Sciences and Medical Sciences
https://www.readbyqxmd.com/read/28589996/implications-of-the-maillard-reaction-on-bovine-alpha-lactalbumin-and-its-proteolysis-during-in-vitro-infant-digestion
#14
Yousef Joubran, Alice Moscovici, Reto Portmann, Uri Lesmes
This study investigated the functionality and digestibility of Maillard reaction products (MRPs) of alpha-lactalbumin (α-la), a major whey protein and component of infant formulas. The impact of different carbohydrates (glucose, galactose or galacto-oligosaccharides (GOS)) and heating duration was studied. SDS-PAGE, UV and color measurements monitored reaction extent, which varied between carbohydrates whereby galactose reacted more readily than glucose. Surface hydrophobicity and antioxidant capacity were found to be significantly (p < 0...
June 7, 2017: Food & Function
https://www.readbyqxmd.com/read/28578067/in-vitro-uptake-and-immune-functionality-of-digested-rosemary-extract-delivered-through-food-grade-vehicles
#15
E Arranz, A Guri, T Fornari, J A Mendiola, G Reglero, M Corredig
The digestion, absorption, uptake and bioavailability of a rosemary supercritical fluid extract encapsulated in oil in water emulsion were studied. Two emulsions with opposite surface charge were prepared, containing 7% canola oil, and either 2% lactoferrin or whey protein isolate. When absorption and uptake of carnosic acid and carnosol were followed on Caco-2 cell monolayers, there were no differences with protein type. However, when co-cultures of HT-29 MTX were employed, the presence of mucus caused a higher retention of carnosic acid in the apical layer for lactoferrin emulsions...
July 2017: Food Research International
https://www.readbyqxmd.com/read/28573240/signaling-pathways-regulated-by-brassicaceae-extract-inhibit-the-formation-of-advanced-glycated-end-products-in-rat-brain
#16
Abdulrahman L Al-Malki, Elie K Barbour, Huwait Ea, Said S Moselhy, Anas Hassan Saeed ALZahrani, Taha A Kumosani
BACKGROUND: The goal of this study was identification signaling molecules mediated the formation of AGEs in brain of rats injected with CdCl2 and the role of camel whey proteins and Brassicaceae extract on formation of AGEs in brain. METHODS: Ninety male rats were randomly grouped into five groups; Normal control (GpI) and the other rats (groups II-V) were received a single dose of cadmium chloride i.p (5 μg/kg/b.w) for induction of neurodegeneration. Rats in groups III-V were treated daily with whey protein (1g/kg b...
2017: African Journal of Traditional, Complementary, and Alternative Medicines: AJTCAM
https://www.readbyqxmd.com/read/28570611/lipid-profile-of-different-infant-formulas-for-infants
#17
Marcio Antonio Mendonça, Wilma Maria Coelho Araújo, Luiz Antonio Borgo, Ernandes de Rodrigues Alencar
Situations including premature infants, or those in which there is a rejection to breastfeeding, require the use infant formulas for total or partial replacement of human milk. The objective of this study was to determine the lipid content and to identify the lipid profile of infant formulas. Samples were collected from ten different infant formulas, used as a substitute for breast milk at the Maternal and Child Hospital of Brasilia. The human milk sample consisted of a pool of samples from 10 mature milk donors at the milk bank of the University Hospital of Brasilia...
2017: PloS One
https://www.readbyqxmd.com/read/28566814/endocrine-responses-and-acute-mtor-pathway-phosphorylation-to-resistance-exercise-with-leucine-and-whey
#18
M T Lane, T J Herda, A C Fry, M A Cooper, M J Andre, P M Gallagher
Leucine ingestion reportedly activates the mTOR pathway in skeletal muscle, contributing to a hypertrophy response. The purpose of the study was to compare the post-resistance exercise effects of leucine and whey protein supplementation on endocrine responses and muscle mTOR pathway phosphorylation. On visit 1, subjects (X±SD; n=20; age=27.8±2.8yrs) provided baseline blood samples for analysis of cortisol, glucose and insulin; a muscle biopsy of the vastus lateralis muscle to assess mTOR signaling pathway phosphorylation; and were tested for maximum strength on the leg press and leg extension exercises...
June 2017: Biology of Sport
https://www.readbyqxmd.com/read/28559623/rheological-properties-of-reduced-fat-ice-cream-mix-containing-octenyl-succinylated-pearl-millet-starch
#19
Monika Sharma, Ashish K Singh, Deep N Yadav
The octenyl succinyl anhydride (OSA) esterified pearl millet (Pennisetum typhoides) starch was evaluated as fat replacer in soft serve ice cream in comparison to other fat replacers viz. inulin, whey protein concentrate-70 and commercial starch. During temperature sweep test, the yield stress and flow behaviour index of un-pasteurized ice cream mixes increased as the temperature increased from 40 to 80 °C, while the consistency index decreased. Consistency index of aged ice cream mixes containing 2% fat replacer was higher as compared to mixes with 1% level...
May 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28559621/physico-chemical-microstructural-and-rheological-properties-of-camel-milk-yogurt-as-enhanced-by-microbial-transglutaminase
#20
Nagwa H I Abou-Soliman, Sally S Sakr, Sameh Awad
Camel milk produces watery texture when it is processed to yogurt. Despite the extensive studies on microbial transglutaminase (MTGase) in dairy research, the effect of this enzyme on the properties of yogurt made from camel milk has not been studied. This study aims to investigate the impact of MTGase with and without bovine skimmed milk powder (SMP), whey protein concentrate (WPC),or β-lactoglobulin (β-lg) on physico-chemical, rheological, microstructural, and sensory properties of camel-milk yogurt during 15 days of storage period...
May 2017: Journal of Food Science and Technology
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