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"Whey protein"

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https://www.readbyqxmd.com/read/27914331/fabrication-of-%C3%AE-carotene-nanoemulsion-based-delivery-systems-using-dual-channel-microfluidization-physical-and-chemical-stability
#1
Xiang Luo, Yanyan Zhou, Long Bai, Fuguo Liu, Yihui Deng, David Julian McClements
A considerable research effort is focused on developing effective delivery systems for hydrophobic nutraceuticals. β-carotene, a pro-vitamin A carotenoid, requires encapsulation to improve its water dispersibility and chemical stability in foods. In this study, β-carotene was encapsulated in oil-in-water nanoemulsions fabricated using high-pressure dual-channel microfluidization. Two types of natural emulsifier, quillaja saponins (Q-Naturale) and whey protein isolate (WPI), were capable of producing nanoemulsions (d32=0...
November 16, 2016: Journal of Colloid and Interface Science
https://www.readbyqxmd.com/read/27904396/moisture-sensitivity-optical-mechanical-and-structural-properties-of-whey-protein-based-edible-films-incorporated-with-rapeseed-oil
#2
Sabina Galus, Justyna Kadzińska
The objective of this work is to study the effect of the rapeseed oil content on the physical properties of whey protein emulsion films. For this purpose, whey protein films with the addition of 0, 1, 2 and 3% of rapeseed oil, and glycerol as a plasticizer were obtained by the casting method. Film-forming emulsions were evaluated and compared using light scattering granulometry. The Sauter mean diameters (d32) of lipid droplets in film-forming solutions showed an increasing trend when increasing the oil volume fractions...
March 2016: Food Technology and Biotechnology
https://www.readbyqxmd.com/read/27903833/meal-distribution-of-dietary-protein-and-leucine-influences-long-term-muscle-mass-and-body-composition-in-adult-rats
#3
Layne E Norton, Gabriel J Wilson, Christopher J Moulton, Donald K Layman
BACKGROUND: Protein quantity and quality at a meal affect muscle protein synthesis (MPS); however, long-term effects of protein distribution at individual meals on adult muscle mass remain unknown. OBJECTIVE: We used a precise feeding protocol in adult rats to determine if optimizing postmeal MPS response by modifying the meal distribution of protein, and the amino acid leucine (Leu), would affect muscle mass. METHODS: Two studies were conducted with the use of male Sprague-Dawley rats (∼300 g) trained to consume 3 meals/d, then assigned to diet treatments with identical macronutrient contents (16% of energy from protein, 54% from carbohydrates, and 30% from fat) but differing in protein quality or meal distribution...
November 30, 2016: Journal of Nutrition
https://www.readbyqxmd.com/read/27903518/habituation-to-low-or-high-protein-intake-does-not-modulate-basal-or-postprandial-muscle-protein-synthesis-rates-a-randomized-trial
#4
Stefan Hm Gorissen, Astrid Mh Horstman, Rinske Franssen, Imre Wk Kouw, Benjamin T Wall, Nicholas A Burd, Lisette Cpgm de Groot, Luc Jc van Loon
BACKGROUND: Muscle mass maintenance is largely regulated by basal muscle protein synthesis rates and the ability to increase muscle protein synthesis after protein ingestion. To our knowledge, no previous studies have evaluated the impact of habituation to either low protein intake (LOW PRO) or high protein intake (HIGH PRO) on the postprandial muscle protein synthetic response. OBJECTIVE: We assessed the impact of LOW PRO compared with HIGH PRO on basal and postprandial muscle protein synthesis rates after the ingestion of 25 g whey protein...
November 30, 2016: American Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/27889150/antimicrobial-activity-of-whey-protein-films-supplemented-with-lactobacillus-sakei-cell-free-supernatant-on-fresh-beef
#5
Silvia Del Carmen Beristain-Bauza, Emma Mani-López, Enrique Palou, Aurelio López-Malo
The aim of this work was to evaluate the antimicrobial activity of whey protein isolate (WPI) films supplemented with Lactobacillus sakei NRRL B-1917 cell-free supernatant on beef inoculated with Escherichia coli ATCC 25922 or Listeria monocytogenes Scott A; additionally, sensory evaluation was performed on wrapped beef cubes. Supernatant concentrates were obtained from Lb. sakei cultures in MRS broth after centrifugation, filtering, and freeze-drying. Films were prepared with WPI (3% w/w), alginate (0.625% w/w), rehydrated supernatant (18 mg/ml), and glycerol...
April 2017: Food Microbiology
https://www.readbyqxmd.com/read/27885532/whey-protein-supplementation-enhances-body-fat-and-weight-loss-in-women-long-after-bariatric-surgery-a-randomized-controlled-trial
#6
Daniela Lopes Gomes, Milene Moehlecke, Fernanda Bassan Lopes da Silva, Eliane Said Dutra, Beatriz D'Agord Schaan, Kenia Mara Baiocchi de Carvalho
BACKGROUND: The ideal nutritional approach for weight regain after bariatric surgery remains unclear. OBJECTIVE: The objective of this study is to assess the effect of whey protein supplementation on weight loss and body composition of women who regained weight 24 or more months after bariatric surgery. METHODS: This is a 16-week open-label, parallel-group, randomized controlled trial of women who regained at least 5 % of their lowest postoperative weight after a Roux-en-Y gastric bypass (RYGB)...
November 24, 2016: Obesity Surgery
https://www.readbyqxmd.com/read/27875638/sensory-quality-preservation-of-coated-walnuts
#7
Antonella L Grosso, Claudia M Asensio, Nelson R Grosso, Valeria Nepote
The objective of this study was to evaluate the sensory stability of coated walnuts during storage. Four walnut samples were prepared: uncoated (NC), and samples coated with carboxymethyl cellulose (NCMC), methyl cellulose (NMC), or whey protein (NPS). The samples were stored at room temperature for 210 d and were periodically removed from storage to perform a sensory descriptive analysis. A consumer acceptance test was carried out on the fresh product (storage day 0) to evaluate flavor. All samples exhibited significant differences in their sensory attributes initially and after storage...
November 22, 2016: Journal of Food Science
https://www.readbyqxmd.com/read/27866187/a-pilot-study-examining-the-effects-of-8-week-whey-protein-versus-whey-protein-plus-creatine-supplementation-on-body-composition-and-performance-variables-in-resistance-trained-women
#8
Colin D Wilborn, Jordan J Outlaw, Petey W Mumford, Stacie L Urbina, Sara Hayward, Michael D Roberts, Lem W Taylor, Cliffa A Foster
AIMS: We performed a pilot study examining the effects of whey protein and creatine supplementation (PRO + CRE group) versus whey protein supplementation (PRO group) alone on body composition and performance variables in a limited number of resistance-trained women. METHODS: Seventeen resistance-trained women (21 ± 3 years, 64.7 ± 8.2 kg, 23.5 kg/m2, 26.6 ± 4.8% body fat, >6 months of training) performed a 4-day per week split-body resistance training program for 8 weeks...
November 19, 2016: Annals of Nutrition & Metabolism
https://www.readbyqxmd.com/read/27865507/plasma-protein-and-supplemental-isoleucine-in-milk-replacers-for-dairy-calves
#9
K M Vasquez, S Y Morrison, J M Campbell, J K Drackley
We measured the effects of milk replacers containing 0, 33, 66, or 100% of the total replaceable whey protein as bovine plasma protein (PP), without or with Ile supplementation, on the intake, growth, and health of 124 male Holstein calves for 35 d. Milk replacers were formulated to contain 18% crude protein and 20% fat, with contents of Lys and Met equalized. When fed to calves at 1.5% of body weight (dry matter basis) under thermoneutral conditions, diets were predicted to allow average daily gains of 0.55 kg/d based on metabolizable energy or 0...
November 16, 2016: Journal of Dairy Science
https://www.readbyqxmd.com/read/27865349/whey-protein-increases-muscle-weight-gain-through-inhibition-of-oxidative-effects-induced-by-resistance-exercise-in-rats
#10
Kely R Teixeira, Marcelo E Silva, Wanderson G de Lima, Maria L Pedrosa, Fabiano K Haraguchi
Whey protein (WP) is known for its nutritional value and antioxidant properties. The aim of this study was to evaluate whether the antioxidant properties of WP could contribute to muscle weight gain in response to resistance exercise (RE). We hypothesized that WP ingestion could increase muscle weight gain in rats subjected to an RE program, through inhibition of oxidative effects induced by high-intensity RE. Thirty-two male Fischer rats were randomly assigned to control sedentary, control exercised, WP sedentary, and WP exercised groups (n=8/group)...
October 2016: Nutrition Research
https://www.readbyqxmd.com/read/27863345/suppression-of-tnf-%C3%AE-and-free-radicals-reduces-systematic-inflammatory-and-metabolic-disorders-radioprotective-effects-of-ginseng-oligopeptides-on-intestinal-barrier-function-and-antioxidant-defense
#11
Li-Xia He, Jun-Bo Wang, Bin Sun, Jian Zhao, Lin Li, Teng Xu, Hui Li, Jing-Qin Sun, Jinwei Ren, Rui Liu, Qi-He Chen, Zhao-Feng Zhang, Yong Li
Irradiation therapy is markedly associated with intestinal injure and oxidant stress. This study aimed to investigate the effects of ginseng (Panax ginseng C.A. Mey.) oligopeptides (GOP) on irradiation-induced intestinal injury and antioxidant defense in mice. BALB/c mice (8 weeks old) were randomly divided into six groups: vehicle control, irradiation control (IR), IR+whey protein [0.30 g/kg body weight (BW)], IR+GOP 0.15 g/kg BW, IR+GOP 0.30 g/kg BW and IR+GOP 0.60 g/kg BW. Postirradiation 30-day survival trial, white blood cells count and bone marrow hematopoietic system damage were performed to identify the injury degree induced by irradiation...
October 26, 2016: Journal of Nutritional Biochemistry
https://www.readbyqxmd.com/read/27855881/designing-dairy-desserts-for-weight-management-structure-physical-properties-and-in-vitro-gastric-digestion
#12
Jennifer Borreani, Empar Llorca, Amparo Quiles, Isabel Hernando
The first aim of this study was to observe the effect of adding dairy proteins and reducing the cream content in order to obtain healthier dairy desserts for use in weight management. The extra-whey protein low-cream sample had the densest, firmest matrix, which is related to increased satiety. The second aim was to investigate the in vitro gastric digestion behavior of whey and casein proteins in a heat-treated semisolid real food. The extra-casein protein sample matrix broke down more slowly than the others because the caseins clotted at the gastric pH...
April 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27845026/functional-and-technological-properties-of-camel-milk-proteins-a-review
#13
Yonas Hailu, Egon Bech Hansen, Eyassu Seifu, Mitiku Eshetu, Richard Ipsen, Stefan Kappeler
This review summarises current knowledge on camel milk proteins, with focus on significant peculiarities in protein composition and molecular properties. Camel milk is traditionally consumed as a fresh or naturally fermented product. Within the last couple of years, an increasing quantity is being processed in dairy plants, and a number of consumer products have been marketed. A better understanding of the technological and functional properties, as required for product improvement, has been gained in the past years...
November 2016: Journal of Dairy Research
https://www.readbyqxmd.com/read/27845025/effect-of-different-fat-replacers-on-the-physicochemical-and-instrumental-analysis-of-low-fat-cupuassu-goat-milk-yogurts
#14
Marion P Costa, Beatriz S Frasao, Bruna L Rodrigues, Adriana Co Silva, Carlos A Conte-Junior
The aim of this Research Communication was to investigate the changes in physicochemical, colour, apparent viscosity and texture properties in low-fat goat milk yogurts prepared with cupuassu pulp by the addition of inulin (SI), maltodextrin (SM), whey protein (SW) and skim milk powder (SP). Three batches of each cupuassu goat milk yogurt were prepared and analysed on the 1st day of storage by pH, proximate composition, colour, apparent viscosity, and texture. In comparison to yogurts from whole (W) or skimmed milk (S), all of the fat replacers improved the physicochemical properties (P < 0·05)...
November 2016: Journal of Dairy Research
https://www.readbyqxmd.com/read/27833946/in-vitro-digestion-of-infant-formulations-with-hydrolysed-and-non-hydrolysed-proteins-from-dairy-and-soybean
#15
Thao T P Nguyen, Bhesh Bhandari, Julie Cichero, Sangeeta Prakash
Digestion of hydrolysed and non-hydrolysed dairy (casein and whey proteins) and soy proteins commonly used in infant formulations was studied under in vitro gastrointestinal (without lipases) conditions for 60 and 120 minutes in the stomach and small intestine, respectively. The pH-drop, gel electrophoresis, microstructure, particle size distribution, and ninhydrin-reactive amino nitrogen of the digesta were monitored over the digestion period. The obtained results suggested that hydrolysed proteins were completely digested in the small intestine, while non-hydrolysed proteins (caseins, α-lactalbumin, β-lactoglobulin, conglycinin, glycinin) were only partially digested in the simulated gastrointestinal tract...
November 11, 2016: Food & Function
https://www.readbyqxmd.com/read/27832366/whey-protein-consumption-after-resistance-exercise-reduces-energy-intake-at-a-post-exercise-meal
#16
Alistair Monteyne, Alex Martin, Liam Jackson, Nick Corrigan, Ellen Stringer, Jack Newey, Penny L S Rumbold, Emma J Stevenson, Lewis J James
PURPOSE: Protein consumption after resistance exercise potentiates muscle protein synthesis, but its effects on subsequent appetite in this context are unknown. This study examined appetite and energy intake following consumption of protein- and carbohydrate-containing drinks after resistance exercise. METHODS: After familiarisation, 15 resistance training males (age 21 ± 1 years, body mass 78.0 ± 11.9 kg, stature 1.78 ± 0.07 m) completed two randomised, double-blind trials, consisting of lower-body resistance exercise, followed by consumption of a whey protein (PRO 23...
November 10, 2016: European Journal of Nutrition
https://www.readbyqxmd.com/read/27829316/investigation-of-the-binding-interactions-of-bisdemethoxycurcumin-diacetylcurcumin-and-diacetylbisdemethoxycurcumin-with-bovine-%C3%AE-lactalbumin-by-experimental-and-theoretical-analysis
#17
Fakhrossadat Mohammadi, Marzieh Moeeni
It was reported that bovine α-lactalbumin (BLA) as an important whey protein can be utilized as valuable vehicle for metal ions. The goal of this study was to investigate the interaction of BLA with bisdemethoxycurcumin (BDMC), Diacetylcurcumin (DAC), and diacetylbisdemethoxycurcumin (DABC) as three bioactive compounds by fluorescence quenching measurements and docking studies. It was observed that these ligands come closer to tryptophan residues and quench their emission without any change in their micro region polarity...
December 1, 2016: Journal of Biomolecular Structure & Dynamics
https://www.readbyqxmd.com/read/27827397/the-effects-of-proteins-and-medium-chain-fatty-acids-from-milk-on-body-composition-insulin-sensitivity-and-blood-pressure-in-abdominally-obese-adults
#18
M Bohl, A Bjørnshave, M K Larsen, S Gregersen, K Hermansen
BACKGROUND/OBJECTIVES: To investigate whether intake of whey protein and butter naturally enriched in medium-chain fatty acids (MC-SFAs) (C6-C12) affected body composition, insulin sensitivity, blood pressure (BP) and plasma cholesterol concentrations. SUBJECTS/METHODS: A 12-week randomised, double-blinded, intervention study was completed in 52 abdominally obese adults. Subjects were assigned to one of four dietary supplementations: 63 g per day of milk fat with either high- (8...
November 9, 2016: European Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/27809945/effect-of-whey-protein-and-a-free-amino-acid-mixture-simulating-whey-protein-on-measures-of-satiety-in-normal-weight-women
#19
Sylvia M S Chungchunlam, Sharon J Henare, Siva Ganesh, Paul J Moughan
Dietary protein is considered more satiating than carbohydrate, and whey protein is more satiating than other protein sources. The purported satiating effect of whey protein may be due to direct effects of the unique mixture of proteins in whey, due to the effects of peptides released upon digestion and/or its amino acid composition. The objective of the present study was to compare the satiating effects of intact whey protein isolate (WPI) or a free amino acid mixture (AAM) simulating the amino acid composition of the WPI...
November 2016: British Journal of Nutrition
https://www.readbyqxmd.com/read/27807658/dietary-protein-supplementation-in-the-elderly-for-limiting-muscle-mass-loss
#20
REVIEW
Antonio Herbert Lancha, Rudyard Zanella, Stefan Gleissner Ohara Tanabe, Mireille Andriamihaja, Francois Blachier
Supplementation with whey and other dietary protein, mainly associated with exercise training, has been proposed to be beneficial for the elderly to gain and maintain lean body mass and improve health parameters. The main objective of this review is to examine the evidence provided by the scientific literature indicating benefit from such supplementation and to define the likely best strategy of protein uptake for optimal objectified results in the elderly. Overall, it appears that an intake of approximately 0...
November 2, 2016: Amino Acids
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