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Augustyniak A, Gottardi D, Giordani B, Gaffey J, Mc Mahon H. Dairy bioactives and functional ingredients with skin health benefits. J Funct Foods 2023. [DOI: 10.1016/j.jff.2023.105528] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023] Open
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2
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Landim APM, Tiburski JH, Mellinger CG, Juliano P, Rosenthal A. Potential Application of High Hydrostatic Pressure on the Production of Hydrolyzed Proteins with Antioxidant and Antihypertensive Properties and Low Allergenicity: A Review. Foods 2023; 12:foods12030630. [PMID: 36766158 PMCID: PMC9914325 DOI: 10.3390/foods12030630] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 02/05/2023] Open
Abstract
The high hydrostatic pressure (HHP) process has been studied for several applications in food technology and has been commercially implemented in several countries, mainly for non-thermal pasteurization and shelf-life extension of food products. HHP processing has been demonstrated to accelerate proteolytic hydrolysis at a specific combination of pressure and pressure-holding time for a given protein source and enzyme. The enzymatic hydrolysis of proteins is a well-known alternative to producing biologically active peptides, with antioxidant and antihypertensive capacity, from different food protein sources. However, some of these protein sources contain allergenic epitopes which are often not degraded by traditional hydrolysis. Moreover, the peptide profile and related biological activity of a hydrolysate depend on the protein source, the enzymes used, the parameters of the proteolysis process (pH, temperature, time of hydrolysis), and the use of other technologies such as HHP. The present review aims to provide an update on the use of HHP for improving enzymatic hydrolysis, with a particular focus on studies which evaluated hydrolysate antihypertensive and antioxidant capacity, as well as residual allergenicity. Overall, HHP has been shown to improve the biological properties of hydrolysates. While protein allergenicity can be reduced with traditional hydrolysis, HHP can further reduce the allergenicity. Compared with traditional hydrolysis methods, HHP-assisted protein hydrolysis offers a greater opportunity to add value to protein-rich products through conversion into high-end hydrolysate products with enhanced nutritional and functional properties.
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Affiliation(s)
- Ana Paula Miguel Landim
- Embrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, RJ, Brazil
- Postgraduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica 23897-000, RJ, Brazil
| | - Julia Hauck Tiburski
- Department of Food Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica 23897-000, RJ, Brazil
| | - Caroline Grassi Mellinger
- Embrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, RJ, Brazil
- Postgraduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica 23897-000, RJ, Brazil
| | - Pablo Juliano
- CSIRO Agriculture and Food, Werribee, VIC 3030, Australia
| | - Amauri Rosenthal
- Embrapa Agroindústria de Alimentos, Rio de Janeiro 23020-470, RJ, Brazil
- Postgraduate Program in Food Science and Technology, Federal Rural University of Rio de Janeiro (UFRRJ), Seropédica 23897-000, RJ, Brazil
- Correspondence: ; Tel./Fax: +55-21-3622-9620
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Grajek M, Krupa-Kotara K, Kobza J, Yanakieva A. Pre-Pandemic Dietary Assessment of Elderly Persons Residing in Nursing Homes—Silesia (Poland). Healthcare (Basel) 2022; 10:healthcare10050765. [PMID: 35627902 PMCID: PMC9141617 DOI: 10.3390/healthcare10050765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2022] [Revised: 04/10/2022] [Accepted: 04/19/2022] [Indexed: 02/01/2023] Open
Abstract
Background. Residents of nursing homes (NHs) are one of the most vulnerable social groups to SARS-CoV-2 infection. It seems obvious that all preventive methods, including nutrition, should be a priority for these homes. Objective. The aim of this study was to evaluate the menus of elderly people residing in nursing homes and to compare them with the recommendations and especially with the scientific literature that proves the protective effect of nutrition on the course of COVID-19 disease. Material and methods. The material investigated in the research were decade menus selected at several nursing homes between 2017 and 2020. The total number of 4640 daily menus from 58 NHs located in Silesia (Poland) were analyzed in the research. Data analysis included mathematical tools of Kruskal–Wallis and U Mann–Whitney tests for multiple comparisons in scarcely observed samples (p = 0.05). Results. It has been noted that the energy value provided with food scored 1780.22 kcal, which denoted 102.72% of the daily standard for females and 98.23% for males. The investigated menus differed in terms of energy and nutrition value. The mean content of proteins totaled 47.95 g/day, which covered 93.83% of the daily requirements for this nutrient. When it came to fat content, a level of 109.12 g/day was observed; this covered 160.47% of the daily requirement for females and 143.58% for males. Absorbable carbohydrates constituted 116.60% of the daily standard, i.e., 151.59 g/day. It was stated that values for vitamin D reached 7.01 (±0.63) µg per day, which can be interpreted as 41.00% of the recommended intake for females and 42.00% for males. It was also noted that the values for vitamins A and E were respectively two and fifteen times lower than the recommendations. Conclusions. The evaluated menus must not be an aid in the prevention and treatment of COVID-19. The content of energy from food, fats, and carbohydrates substantially exceeded recommended standards, whereas the content of proteins, vitamins A, E, D, zinc and calcium did not meet requirements regarding nutrition standards for the analyzed group.
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Affiliation(s)
- Mateusz Grajek
- Department of Public Health, Faculty of Health Sciences, Medical University of Silesia in Katowice, ul. Piekarska 18, 41-902 Bytom, Poland; (M.G.); (J.K.)
| | - Karolina Krupa-Kotara
- Department of Epidemiology and Biostatistics, Faculty of Health Sciences, Medical University of Silesia in Katowice, ul. Piekarska 18, 41-902 Bytom, Poland
- Correspondence:
| | - Joanna Kobza
- Department of Public Health, Faculty of Health Sciences, Medical University of Silesia in Katowice, ul. Piekarska 18, 41-902 Bytom, Poland; (M.G.); (J.K.)
| | - Antoniya Yanakieva
- Department of Health Technology Assessment, Faculty of Public Health, Medical University Sofia, 1431 Sofia, Bulgaria;
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Bielecka M, Cichosz G, Czeczot H. Antioxidant, antimicrobial and anticarcinogenic activities of bovine milk proteins and their hydrolysates - A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105208] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Tackling older adults’ malnutrition through the development of tailored food products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Lees MJ, Nolan D, Amigo-Benavent M, Raleigh CJ, Khatib N, Harnedy-Rothwell P, FitzGerald RJ, Egan B, Carson BP. A Fish-Derived Protein Hydrolysate Induces Postprandial Aminoacidaemia and Skeletal Muscle Anabolism in an In Vitro Cell Model Using Ex Vivo Human Serum. Nutrients 2021; 13:nu13020647. [PMID: 33671235 PMCID: PMC7922518 DOI: 10.3390/nu13020647] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2021] [Revised: 02/09/2021] [Accepted: 02/12/2021] [Indexed: 12/19/2022] Open
Abstract
Fish-derived proteins, particularly fish protein hydrolysates (FPH), offer potential as high-quality sources of dietary protein, whilst enhancing economic and environmental sustainability. This study investigated the impact of a blue whiting-derived protein hydrolysate (BWPH) on aminoacidaemia in vivo and skeletal muscle anabolism in vitro compared with whey protein isolate (WPI) and an isonitrogenous, non-essential amino acid (NEAA) control (0.33 g·kg−1·body mass−1) in an ex vivo, in vitro experimental design. Blood was obtained from seven healthy older adults (two males, five females; age: 72 ± 5 years, body mass index: 24.9 ± 1.6 kg·m2) in three separate trials in a randomised, counterbalanced, double-blind design. C2C12 myotubes were treated with ex vivo human serum-conditioned media (20%) for 4 h. Anabolic signalling (phosphorylation of mTOR, p70S6K, and 4E-BP1) and puromycin incorporation were determined by immunoblotting. Although BWPH and WPI both induced postprandial essential aminoacidaemia in older adults above the NEAA control, peak and area under the curve (AUC) leucine and essential amino acids were more pronounced following WPI ingestion. Insulin was elevated above baseline in WPI and BWPH only, a finding reinforced by higher peak and AUC values compared with NEAA. Muscle protein synthesis, as measured by puromycin incorporation, was greater after incubation with WPI-fed serum compared with fasted serum (P = 0.042), and delta change was greater in WPI (P = 0.028) and BWPH (P = 0.030) compared with NEAA. Myotube hypertrophy was greater in WPI and BWPH compared with NEAA (both P = 0.045), but was similar between bioactive conditions (P = 0.853). Taken together, these preliminary findings demonstrate the anabolic potential of BWPH in vivo and ex vivo, thus providing justification for larger studies in older adults using gold-standard measures of acute and chronic MPS in vivo.
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Affiliation(s)
- Matthew J. Lees
- Department of Physical Education and Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.J.L.); (C.J.R.)
| | - David Nolan
- School of Health and Human Performance, Dublin City University, D09 V209 Dublin, Ireland; (D.N.); (B.E.)
| | - Miryam Amigo-Benavent
- Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland;
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (N.K.); (P.H.-R.); (R.J.F.)
| | - Conor J. Raleigh
- Department of Physical Education and Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.J.L.); (C.J.R.)
| | - Neda Khatib
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (N.K.); (P.H.-R.); (R.J.F.)
| | - Pádraigín Harnedy-Rothwell
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (N.K.); (P.H.-R.); (R.J.F.)
| | - Richard J. FitzGerald
- Department of Biological Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (N.K.); (P.H.-R.); (R.J.F.)
| | - Brendan Egan
- School of Health and Human Performance, Dublin City University, D09 V209 Dublin, Ireland; (D.N.); (B.E.)
| | - Brian P. Carson
- Department of Physical Education and Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, V94 T9PX Limerick, Ireland; (M.J.L.); (C.J.R.)
- Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland;
- Correspondence:
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Amigo-Benavent M, Power-Grant O, FitzGerald RJ, Jakeman P. The insulinotropic and incretin response to feeding a milk based protein matrix in healthy young women. J Funct Foods 2020. [DOI: 10.1016/j.jff.2020.104056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022] Open
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The Effects of Cow-Milk Protein Supplementation in Elderly Population: Systematic Review and Narrative Synthesis. Nutrients 2020; 12:nu12092548. [PMID: 32842497 PMCID: PMC7551861 DOI: 10.3390/nu12092548] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2020] [Revised: 08/20/2020] [Accepted: 08/21/2020] [Indexed: 12/13/2022] Open
Abstract
Background. To review currently available evidence on the effect of cow-milk proteins supplementation (CPS) on health in the elderly. Methods. Five electronic databases (Pubmed, Web of Science, Embase, Cochrane Library, ClinicalTrials.gov) were searched for studies about CPS among older people. All types of publications were included, with the exception of systematic reviews, meta-analyses, opinion letters, editorials, case reports, conference abstracts and comments. An additional search in Google Scholar and a manual review of the reference lists were performed. Results. Overall, 103 studies were included. Several studies explored the role of CPS in the preservation or improvement of muscle mass among healthy subjects (40 studies) and pre-frail, frail or sarcopenic patients (14), with evidence of beneficial effects. Other studies assessed the effect of CPS on bones (12), cardiovascular disease (8), inflamm-aging (7), chronic pulmonary disease (4), neurocognitive function (4), and vaccines (2), with weak evidence of positive effects. Seven studies in the field of protein metabolism investigated the role of CPS as an important contributor to nutritional needs. Other investigational areas are considered in the last five studies. Conclusions. The beneficial effects of CPS in achieving aged-related nutritional goals, in preserving muscle mass and in recovering after hospitalization may be particularly relevant in the elderly.
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Patel B, Pauk M, Amigo-Benavent M, Nongonierma AB, Fitzgerald RJ, Jakeman PM, Carson BP. A cell-based evaluation of a non-essential amino acid formulation as a non-bioactive control for activation and stimulation of muscle protein synthesis using ex vivo human serum. PLoS One 2019; 14:e0220757. [PMID: 31743341 PMCID: PMC6863517 DOI: 10.1371/journal.pone.0220757] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2019] [Accepted: 10/24/2019] [Indexed: 12/30/2022] Open
Abstract
PURPOSE The purpose of this study was to compare the effect of treating skeletal muscle cells with media conditioned by postprandial ex vivo human serum fed with either isonitrogenous Non-Essential Amino Acid (NEAA) or a whey protein hydrolysate (WPH) on stimulating Muscle Protein Synthesis (MPS) in C2C12 skeletal muscle cells. METHODS Blood was taken from six young healthy males following overnight fast (fasted) and 60 min postprandial (fed) ingestion of either WPH or NEAA (0.33 g.kg-1 Body Mass). C2C12 myotubes were treated with media conditioned by ex vivo human serum (20%) for 4 h. Activation of MPS signalling (phosphorylation of mTOR, P70S6K and 4E-BP1) were determined in vitro by Western Blot and subsequent MPS were determined in vitro by Western Blot and surface sensing of translation technique (SUnSET) techniques, respectively. RESULTS Media conditioned by NEAA fed serum had no effect on protein signalling or MPS compared to fasted, whereas media conditioned by WPH fed serum significantly increased mTOR (Ser2448), P70S6K and 4E-BP1 phosphorylation (p<0.01, p<0.05) compared to fasted serum. Furthermore, the effect of media conditioned by WPH fed serum on protein signalling and MPS was significantly increased (p<0.01, p<0.05) compared to NEAA fed serum. CONCLUSION In summary, media conditioned by NEAA fed serum did not result in activation of MPS. Therefore, these in vitro findings suggest the use of isonitrogenous NEAA acts as an effective control for comparing bioactivity of different proteins on activation of MPS.
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Affiliation(s)
- Bijal Patel
- Food for Health Ireland, University of Limerick, Limerick, Ireland
- Human Sciences Research Unit, University of Limerick, Limerick, Ireland
- Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
| | - Martina Pauk
- Food for Health Ireland, University of Limerick, Limerick, Ireland
- Human Sciences Research Unit, University of Limerick, Limerick, Ireland
- Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
| | - Miryam Amigo-Benavent
- Food for Health Ireland, University of Limerick, Limerick, Ireland
- Human Sciences Research Unit, University of Limerick, Limerick, Ireland
- Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
- Centre for Intervention in Infection, Inflammation and Immunity (4i), University of Limerick, Limerick, Ireland
| | - Alice B. Nongonierma
- Food for Health Ireland, University of Limerick, Limerick, Ireland
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Richard J. Fitzgerald
- Food for Health Ireland, University of Limerick, Limerick, Ireland
- Department of Biological Sciences, University of Limerick, Limerick, Ireland
| | - Philip M. Jakeman
- Food for Health Ireland, University of Limerick, Limerick, Ireland
- Human Sciences Research Unit, University of Limerick, Limerick, Ireland
- Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
- Centre for Intervention in Infection, Inflammation and Immunity (4i), University of Limerick, Limerick, Ireland
| | - Brian P. Carson
- Food for Health Ireland, University of Limerick, Limerick, Ireland
- Human Sciences Research Unit, University of Limerick, Limerick, Ireland
- Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
- Centre for Intervention in Infection, Inflammation and Immunity (4i), University of Limerick, Limerick, Ireland
- Health Research Institute, University of Limerick, Limerick, Ireland
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Alba BK, Stanhewicz AE, Dey P, Bruno RS, Kenney WL, Alexander LM. Controlled Feeding of an 8-d, High-Dairy Cheese Diet Prevents Sodium-Induced Endothelial Dysfunction in the Cutaneous Microcirculation of Healthy, Older Adults through Reductions in Superoxide. J Nutr 2019; 150:55-63. [PMID: 31504721 PMCID: PMC8659358 DOI: 10.1093/jn/nxz205] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2019] [Revised: 06/13/2019] [Accepted: 07/26/2019] [Indexed: 01/11/2023] Open
Abstract
BACKGROUND While excess dietary sodium impairs vascular function by increasing oxidative stress, the dietary incorporation of dairy foods improves vascular health. We demonstrated that single-meal cheese consumption ameliorates acute, sodium-induced endothelial dysfunction. However, controlled feeding studies examining the inclusion of cheese, a dairy product that contains both bioactive constituents and sodium, are lacking. OBJECTIVES We tested the hypothesis that microcirculatory endothelium-dependent dilation (EDD) would be impaired by a high-sodium diet, but a sodium-matched diet high in dairy cheese would preserve EDD through oxidant stress mechanisms. METHODS We gave 11 adults without salt-sensitive blood pressure (<10 mmHg Δ mean arterial pressure; 64 ± 2 y) 4 separate 8-d controlled dietary interventions in a randomized, crossover design: a low-sodium, no-dairy intervention (LNa; 1500 mg/d sodium); a low-sodium, high-cheese intervention (LNaC; 1500 mg/d sodium, 170 g/d cheese); a high-sodium, no-dairy intervention (HNa; 5500 mg/d sodium); and a high-sodium, high-cheese intervention (HNaC; 5500 mg/d sodium, 170 g/d cheese). On Day 8 of each diet, EDD was assessed through a localized infusion (intradermal microdialysis) of acetylcholine (ACh), both alone and during coinfusion of NG-nitro-L-arginine methyl ester (NO synthase inhibitor), L-ascorbate (nonspecific antioxidant), apocynin [NAD(P)H oxidase inhibitor], or tempol (superoxide scavenger). RESULTS Compared with LNa, microvascular responsiveness to ACh was attenuated during HNa (LNa: -4.82 ± 0.20 versus HNa: -3.21 ± 0.55 M logEC50; P = 0.03) but not LNaC (-5.44 ± 0.20 M logEC50) or HNaC (-4.46 ± 0.50 M logEC50). Further, ascorbate, apocynin, and tempol administration each increased ACh-induced vasodilation during HNa only (Ringer's: 38.9 ± 2.4; ascorbate: 48.0 ± 2.5; tempol: 45.3 ± 2.7; apocynin: 48.5 ± 2.6% maximum cutaneous vascular conductance; all P values < 0.01). CONCLUSIONS These results demonstrate that incorporating dairy cheese into a high-sodium diet preserves EDD by decreasing the concentration of superoxide radicals. Consuming sodium in cheese, rather than in nondairy sources of sodium, may be an effective strategy to reduce cardiovascular disease risk in salt-insensitive, older adults. This trial was registered at clinicaltrials.gov as NCT03376555.
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Affiliation(s)
- Billie K Alba
- Department of Kinesiology, The Pennsylvania State University, University Park, PA, USA,Address correspondence to BKA (E-mail: )
| | - Anna E Stanhewicz
- Department of Kinesiology, The Pennsylvania State University, University Park, PA, USA
| | - Priyankar Dey
- Human Nutrition Program, The Ohio State University, Columbus, OH, USA
| | - Richard S Bruno
- Human Nutrition Program, The Ohio State University, Columbus, OH, USA
| | - W Larry Kenney
- Department of Kinesiology, The Pennsylvania State University, University Park, PA, USA
| | - Lacy M Alexander
- Department of Kinesiology, The Pennsylvania State University, University Park, PA, USA
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Davies RW, Bass JJ, Carson BP, Norton C, Kozior M, Amigo-Benavent M, Wilkinson DJ, Brook MS, Atherton PJ, Smith K, Jakeman PM. Differential Stimulation of Post-Exercise Myofibrillar Protein Synthesis in Humans Following Isonitrogenous, Isocaloric Pre-Exercise Feeding. Nutrients 2019; 11:E1657. [PMID: 31331099 PMCID: PMC6682876 DOI: 10.3390/nu11071657] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2019] [Revised: 07/12/2019] [Accepted: 07/13/2019] [Indexed: 12/14/2022] Open
Abstract
The aim of this study was to test the effects of two disparate isonitrogenous, isocaloric pre-exercise feeds on deuterium-oxide (D2O) derived measures of myofibrillar protein synthesis (myoPS) in humans. Methods: In a double-blind parallel group design, 22 resistance-trained men aged 18 to 35 years ingested a meal (6 kcal·kg-1, 0.8 g·kg-1 carbohydrate, 0.2 g·kg-1 fat) with 0.33 g·kg-1 nonessential amino acids blend (NEAA) or whey protein (WHEY), prior to resistance exercise (70% 1RM back-squats, 10 reps per set to failure, 25% duty cycle). Biopsies of M. vastus lateralis were obtained pre-ingestion (PRE) and +3 h post-exercise (POST). The myofibrillar fractional synthetic rate (myoFSR) was calculated via deuterium labelling of myofibrillar-bound alanine, measured by gas chromatography-pyrolysis-isotope ratio mass spectrometry (GC-Pyr-IRMS). Data are a mean percentage change (95% CI). Results: There was no discernable change in myoFSR following NEAA (10(-5, 25) %, p = 0.235), whereas an increase in myoFSR was observed after WHEY (28 (13, 43) %, p = 0.003). Conclusions: Measured by a D2O tracer technique, a disparate myoPS response was observed between NEAA and WHEY. Pre-exercise ingestion of whey protein increased post-exercise myoPS, whereas a NEAA blend did not, supporting the use of NEAA as a viable isonitrogenous negative control.
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Affiliation(s)
- Robert W Davies
- Department of Physical Education and Sport Sciences, University of Limerick, V94 T9PX Limerick, Ireland.
- Food for Health Ireland (FHI), Centre for Interventions in Infection, Inflammation and Immunity, University of Limerick, V94 T9PX Limerick, Ireland.
| | - Joseph J Bass
- Department of Physical Education and Sport Sciences, University of Limerick, V94 T9PX Limerick, Ireland
- Food for Health Ireland (FHI), Centre for Interventions in Infection, Inflammation and Immunity, University of Limerick, V94 T9PX Limerick, Ireland
- Medical Research Council (MRC) and Arthritis Research United Kingdom (ARUK) Centre for Musculoskeletal Aging Research and National Institute for Health Research, Nottingham Biomedical Research Centre, University of Nottingham, Nottingham DE22 3DT, UK
| | - Brian P Carson
- Department of Physical Education and Sport Sciences, University of Limerick, V94 T9PX Limerick, Ireland
- Food for Health Ireland (FHI), Centre for Interventions in Infection, Inflammation and Immunity, University of Limerick, V94 T9PX Limerick, Ireland
- Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland
| | - Catherine Norton
- Department of Physical Education and Sport Sciences, University of Limerick, V94 T9PX Limerick, Ireland
- Food for Health Ireland (FHI), Centre for Interventions in Infection, Inflammation and Immunity, University of Limerick, V94 T9PX Limerick, Ireland
- Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland
| | - Marta Kozior
- Department of Physical Education and Sport Sciences, University of Limerick, V94 T9PX Limerick, Ireland
- Food for Health Ireland (FHI), Centre for Interventions in Infection, Inflammation and Immunity, University of Limerick, V94 T9PX Limerick, Ireland
| | - Miryam Amigo-Benavent
- Department of Physical Education and Sport Sciences, University of Limerick, V94 T9PX Limerick, Ireland
- Food for Health Ireland (FHI), Centre for Interventions in Infection, Inflammation and Immunity, University of Limerick, V94 T9PX Limerick, Ireland
| | - Daniel J Wilkinson
- Medical Research Council (MRC) and Arthritis Research United Kingdom (ARUK) Centre for Musculoskeletal Aging Research and National Institute for Health Research, Nottingham Biomedical Research Centre, University of Nottingham, Nottingham DE22 3DT, UK
| | - Matthew S Brook
- Medical Research Council (MRC) and Arthritis Research United Kingdom (ARUK) Centre for Musculoskeletal Aging Research and National Institute for Health Research, Nottingham Biomedical Research Centre, University of Nottingham, Nottingham DE22 3DT, UK
| | - Philip J Atherton
- Medical Research Council (MRC) and Arthritis Research United Kingdom (ARUK) Centre for Musculoskeletal Aging Research and National Institute for Health Research, Nottingham Biomedical Research Centre, University of Nottingham, Nottingham DE22 3DT, UK
| | - Kenneth Smith
- Medical Research Council (MRC) and Arthritis Research United Kingdom (ARUK) Centre for Musculoskeletal Aging Research and National Institute for Health Research, Nottingham Biomedical Research Centre, University of Nottingham, Nottingham DE22 3DT, UK
| | - Philip M Jakeman
- Department of Physical Education and Sport Sciences, University of Limerick, V94 T9PX Limerick, Ireland
- Food for Health Ireland (FHI), Centre for Interventions in Infection, Inflammation and Immunity, University of Limerick, V94 T9PX Limerick, Ireland
- Health Research Institute, University of Limerick, V94 T9PX Limerick, Ireland
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Cogan KE, Carson BP, Patel B, Amigo-Benavent M, Jakeman PM, Egan B. Regulation of GLUT4 translocation in an in vitro cell model using postprandial human serum ex vivo. Exp Physiol 2019; 104:800-807. [PMID: 30864218 DOI: 10.1113/ep087356] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2018] [Accepted: 03/11/2019] [Indexed: 01/07/2023]
Abstract
NEW FINDINGS What is the research question? This study used a new experimental model, in which culture medium is conditioned with human serum ex vivo, to investigate nutrient-mediated regulation of GLUT4 translocation in skeletal muscle cells in vitro. What is the main finding and importance? Human serum stimulated GLUT4 translocation, an effect differentially modulated by whether the culture medium was conditioned with serum from fasted subjects or with serum collected after feeding of intact or hydrolysed whey protein. Conditioning cell culture medium with human serum ex vivo represents a new approach to elucidate the effects of ingesting specific nutrients on skeletal muscle cell metabolism. ABSTRACT Individual amino acids, amino acid mixtures and protein hydrolysates stimulate glucose uptake in many experimental models. To replicate better in vitro the dynamic postprandial response to feeding in vivo, in the present study we investigated the effects of culture media conditioned with fasted and postprandial human serum on GLUT4 translocation in L6-GLUT4myc myotubes. Serum samples were collected from healthy male participants (n = 8) at baseline (T0), 60 (T60) and 120 min (T120) after the ingestion of 0.33 g (kg body mass)-1 of intact (WPC) or hydrolysed (WPH) whey protein and an isonitrogenous non-essential amino acid (NEAA) control. L6-GLUT4myc myotubes were starved of serum and amino acids for 1 h before incubation for 1 h in medium containing 1% postprandial human serum, after which GLUT4 translocation was determined via colorimetric assay. Medium conditioned with fasted human serum at concentrations of 5-20% increased cell surface GLUT4myc abundance. Incubation with serum collected after the ingestion of WPH increased cell surface GLUT4myc at T60 relative to T0 [mean (lower, upper 95% confidence interval)]; [1.13 (1.05, 1.22)], whereas WPC [0.98 (0.90, 1.07)] or NEAA [1.02 (0.94, 1.11)] did not. The differential increases in cell surface GLUT4myc abundance were not explained by differences in serum concentrations of total, essential and branched-chain amino acids or insulin, glucagon-like peptide 1 (GLP-1) and gastric inhibitory polypeptide (GIP). Using a new ex vivo, in vitro approach, cell culture medium conditioned with postprandial serum after the ingestion of a whey protein hydrolysate increased GLUT4 translocation in skeletal muscle cells.
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Affiliation(s)
- Karl E Cogan
- Institute for Sport and Health, University College Dublin, Dublin, Ireland.,Food for Health Ireland, University College Dublin, Dublin, Ireland
| | - Brian P Carson
- Food for Health Ireland, University College Dublin, Dublin, Ireland.,Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland.,Health Research Institute, University of Limerick, Limerick, Ireland
| | - Bijal Patel
- Food for Health Ireland, University College Dublin, Dublin, Ireland.,Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
| | - Miryam Amigo-Benavent
- Food for Health Ireland, University College Dublin, Dublin, Ireland.,Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
| | - Philip M Jakeman
- Food for Health Ireland, University College Dublin, Dublin, Ireland.,Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland.,Centre for Intervention in Infection, Inflammation and Immunity (4i), University of Limerick, Limerick, Ireland
| | - Brendan Egan
- Food for Health Ireland, University College Dublin, Dublin, Ireland.,School of Health and Human Performance, Dublin City University, Dublin, Ireland.,National Institute for Cellular Biotechnology, Dublin City University, Dublin, Ireland
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13
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Corrochano AR, Ferraretto A, Arranz E, Stuknytė M, Bottani M, O'Connor PM, Kelly PM, De Noni I, Buckin V, Giblin L. Bovine whey peptides transit the intestinal barrier to reduce oxidative stress in muscle cells. Food Chem 2019; 288:306-314. [PMID: 30902298 DOI: 10.1016/j.foodchem.2019.03.009] [Citation(s) in RCA: 35] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2018] [Revised: 03/04/2019] [Accepted: 03/05/2019] [Indexed: 01/01/2023]
Abstract
Health benefits are routinely attributed to whey proteins, their hydrolysates and peptides based on in vitro chemical and cellular assays. The objective of this study was to track the fate of whey proteins through the upper gastrointestinal tract, their uptake across the intestinal barrier and then assess the physiological impact to downstream target cells. Simulated gastrointestinal digestion (SGID) released a selection of whey peptides some of which were transported across a Caco-2/HT-29 intestinal barrier, inhibited free radical formation in muscle and liver cells. In addition, SGID of β-lactoglobulin resulted in the highest concentration of free amino acids (176 nM) arriving on the basolateral side of the co-culture with notable levels of branched chain and sulphur-containing amino acids. In vitro results indicate that consumption of whey proteins will deliver bioactive peptides to target cells.
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Affiliation(s)
- Alberto R Corrochano
- Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland; School of Chemistry & Chemical Biology, University College Dublin, Dublin 4, Ireland
| | - Anita Ferraretto
- Dipartimento di Scienze Biomediche per la Salute, Università degli Studi di Milano, LITA, Segrate, Italy
| | - Elena Arranz
- Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland
| | - Milda Stuknytė
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Michela Bottani
- Dipartimento di Scienze Biomediche per la Salute, Università degli Studi di Milano, LITA, Segrate, Italy
| | - Paula M O'Connor
- Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland
| | - Phil M Kelly
- Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland
| | - Ivano De Noni
- Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, Milan, Italy
| | - Vitaly Buckin
- School of Chemistry & Chemical Biology, University College Dublin, Dublin 4, Ireland
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co Cork, Ireland.
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14
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Corrochano AR, Sariçay Y, Arranz E, Kelly PM, Buckin V, Giblin L. Comparison of antioxidant activities of bovine whey proteins before and after simulated gastrointestinal digestion. J Dairy Sci 2019; 102:54-67. [DOI: 10.3168/jds.2018-14581] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Accepted: 09/11/2018] [Indexed: 01/08/2023]
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15
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Biological activities and peptidomic profile of in vitro-digested cow, camel, goat and sheep milk. Int Dairy J 2018. [DOI: 10.1016/j.idairyj.2018.01.014] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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16
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Carson BP, Patel B, Amigo-Benavent M, Pauk M, Kumar Gujulla S, Murphy SM, Kiely PA, Jakeman PM. Regulation of muscle protein synthesis in an in vitro cell model using ex vivo human serum. Exp Physiol 2018; 103:783-789. [PMID: 29607575 DOI: 10.1113/ep086860] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2017] [Accepted: 03/28/2018] [Indexed: 11/08/2022]
Abstract
NEW FINDINGS What is the central question of this study? Can medium conditioned by ex vivo human serum regulate muscle protein synthesis in skeletal muscle cells in vitro? What is the main finding and its importance? This study demonstrates that medium conditioned by ex vivo human serum can regulate muscle protein synthesis in skeletal muscle cells in vitro via the mammalian Target of Rapomycin (mTOR) pathway, and this can be regulated differentially by fed and fasted ex vivo human serum. ABSTRACT Human serum embodies the integrated systemic response to any condition or perturbation, which may regulate muscle protein synthesis (MPS). Conditioning of medium with human serum represents a physiologically relevant method of regulating MPS in vitro. The primary purpose of the study was the development of a model using ex vivo human serum to condition medium and regulate MPS in in vitro skeletal muscle cells. Four young healthy men reported to the laboratory after an overnight fast and were fed with 0.33 g (kg body mass)-1 whey protein. Blood samples were taken before (Fasted) and 60 min postprandial (Fed). Fully differentiated C2C12 skeletal muscle cells were nutrient and serum deprived for 1 h and subsequently treated with medium conditioned with Fasted or Fed ex vivo human serum (20%) for 4 h. The MPS was measured using the surface sensing of translation technique and activation of mTOR, P70S6K and 4EBP1 by Western blot. Fasted and fed ex vivo human serum increased MPS (P < 0.05). Although a strong effect (ƞ2 = 0.36) for increased MPS in Fed relative to Fasted was observed, this was not statistically significant (P > 0.05). Activation of mTOR, P70S6K and 4EBP1 was significantly increased after treatment with Fed compared with Fasted ex vivo human serum (P < 0.05). Here, we developed and optimized the conditions for culture of C2C12 skeletal muscle cells, measurement of MPS and signalling in medium conditioned by ex vivo human serum. Furthermore, the functionality of the model was demonstrated by comparison of the response to medium conditioned by Fasted and Fed ex vivo human serum.
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Affiliation(s)
- Brian P Carson
- Food for Health Ireland.,Human Sciences Research Unit, University of Limerick, Limerick, Ireland.,Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland.,Health Research Institute, University of Limerick, Limerick, Ireland
| | - Bijal Patel
- Food for Health Ireland.,Human Sciences Research Unit, University of Limerick, Limerick, Ireland.,Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
| | - Miryam Amigo-Benavent
- Food for Health Ireland.,Human Sciences Research Unit, University of Limerick, Limerick, Ireland.,Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
| | - Martina Pauk
- Food for Health Ireland.,Human Sciences Research Unit, University of Limerick, Limerick, Ireland.,Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
| | - Sunil Kumar Gujulla
- Food for Health Ireland.,Human Sciences Research Unit, University of Limerick, Limerick, Ireland.,Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
| | - Sylvia M Murphy
- Food for Health Ireland.,Graduate Entry Medical School, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
| | - Patrick A Kiely
- Food for Health Ireland.,Health Research Institute, University of Limerick, Limerick, Ireland.,Graduate Entry Medical School, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
| | - Philip M Jakeman
- Food for Health Ireland.,Human Sciences Research Unit, University of Limerick, Limerick, Ireland.,Department of Physical Education & Sport Sciences, Faculty of Education and Health Sciences, University of Limerick, Limerick, Ireland
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17
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Corrochano AR, Buckin V, Kelly PM, Giblin L. Invited review: Whey proteins as antioxidants and promoters of cellular antioxidant pathways. J Dairy Sci 2018; 101:4747-4761. [PMID: 29605324 DOI: 10.3168/jds.2017-13618] [Citation(s) in RCA: 76] [Impact Index Per Article: 12.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2017] [Accepted: 10/25/2017] [Indexed: 01/08/2023]
Abstract
Oxidative stress contributes to cell injury and aggravates several chronic diseases. Dietary antioxidants help the body to fight against free radicals and, therefore, avoid or reduce oxidative stress. Recently, proteins from milk whey liquid have been described as antioxidants. This review summarizes the evidence that whey products exhibit radical scavenging activity and reducing power. It examines the processing and treatment attempts to increase the antioxidant bioactivity and identifies 1 enzyme, subtilisin, which consistently produces the most potent whey fractions. The review compares whey from different milk sources and puts whey proteins in the context of other known food antioxidants. However, for efficacy, the antioxidant activity of whey proteins must not only survive processing, but also upper gut transit and arrival in the bloodstream, if whey products are to promote antioxidant levels in target organs. Studies reveal that direct cell exposure to whey samples increases intracellular antioxidants such as glutathione. However, the physiological relevance of these in vitro assays is questionable, and evidence is conflicting from dietary intervention trials, with both rats and humans, that whey products can boost cellular antioxidant biomarkers.
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Affiliation(s)
- Alberto R Corrochano
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996; School of Chemistry & Chemical Biology, University College Dublin, Belfield, Dublin 4, Ireland, D04 V1W8
| | - Vitaly Buckin
- School of Chemistry & Chemical Biology, University College Dublin, Belfield, Dublin 4, Ireland, D04 V1W8
| | - Phil M Kelly
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996
| | - Linda Giblin
- Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland, P61 C996.
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18
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Release of Proteolysis Products with ACE-Inhibitory and Antioxidant Activities in Probiotic Yogurt Containing Different Levels of Fat and Prebiotics. Int J Pept Res Ther 2018. [DOI: 10.1007/s10989-018-9679-8] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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19
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Cogan KE, Evans M, Iuliano E, Melvin A, Susta D, Neff K, De Vito G, Egan B. Co-ingestion of protein or a protein hydrolysate with carbohydrate enhances anabolic signaling, but not glycogen resynthesis, following recovery from prolonged aerobic exercise in trained cyclists. Eur J Appl Physiol 2017; 118:349-359. [PMID: 29214461 DOI: 10.1007/s00421-017-3775-x] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2017] [Accepted: 11/29/2017] [Indexed: 01/08/2023]
Abstract
PURPOSE The effect of carbohydrate (CHO), or CHO supplemented with either sodium caseinate protein (CHO-C) or a sodium caseinate protein hydrolysate (CHO-H) on the recovery of skeletal muscle glycogen and anabolic signaling following prolonged aerobic exercise was determined in trained male cyclists [n = 11, mean ± SEM age 28.8 ± 2.3 years; body mass (BM) 75.0 ± 2.3 kg; VO2peak 61.3 ± 1.6 ml kg-1 min-1]. METHODS On three separate occasions, participants cycled for 2 h at ~ 70% VO2peak followed by a 4-h recovery period. Isoenergetic drinks were consumed at + 0 and + 2 h of recovery containing either (1) CHO (1.2 g kg -1 BM), (2) CHO-C, or (3) CHO-H (1.04 and 0.16 g kg-1 BM, respectively) in a randomized, double-blind, cross-over design. Muscle biopsies from the vastus lateralis were taken prior to commencement of each trial, and at + 0 and + 4 h of recovery for determination of skeletal muscle glycogen, and intracellular signaling associated with protein synthesis. RESULTS Despite an augmented insulin response following CHO-H ingestion, there was no significant difference in skeletal muscle glycogen resynthesis following recovery between trials. CHO-C and CHO-H co-ingestion significantly increased phospho-mTOR Ser2448 and 4EBP1 Thr37/46 versus CHO, with CHO-H displaying the greatest change in phospho-4EBP1 Thr37/46. Protein co-ingestion, compared to CHO alone, during recovery did not augment glycogen resynthesis. CONCLUSION Supplementing CHO with intact sodium caseinate or an insulinotropic hydrolysate derivative augmented intracellular signaling associated with skeletal muscle protein synthesis following prolonged aerobic exercise.
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Affiliation(s)
- Karl E Cogan
- Institute for Sport and Health, University College Dublin, Dublin, Ireland.,Food for Health Ireland, University College Dublin, Dublin, Ireland
| | - Mark Evans
- School of Health and Human Performance, Dublin City University, Glasnevin, Dublin 9, Ireland
| | - Enzo Iuliano
- Institute for Sport and Health, University College Dublin, Dublin, Ireland.,Department of Medicine and Health Sciences, University of Molise, Campobasso, Italy
| | - Audrey Melvin
- Diabetes Complications Research Centre, Conway Institute of Biomolecular and Biomedical Science, University College Dublin, Dublin, Ireland
| | - Davide Susta
- School of Health and Human Performance, Dublin City University, Glasnevin, Dublin 9, Ireland
| | - Karl Neff
- Diabetes Complications Research Centre, Conway Institute of Biomolecular and Biomedical Science, University College Dublin, Dublin, Ireland
| | - Giuseppe De Vito
- Institute for Sport and Health, University College Dublin, Dublin, Ireland
| | - Brendan Egan
- Institute for Sport and Health, University College Dublin, Dublin, Ireland. .,Food for Health Ireland, University College Dublin, Dublin, Ireland. .,School of Health and Human Performance, Dublin City University, Glasnevin, Dublin 9, Ireland.
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20
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In vitro and in vivo antioxidant potential of milks, yoghurts, fermented milks and cheeses: a narrative review of evidence. Nutr Res Rev 2017; 31:52-70. [PMID: 28965518 DOI: 10.1017/s0954422417000191] [Citation(s) in RCA: 67] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
The antioxidant potential (AP) is an important nutritional property of foods, as increased oxidative stress is involved in most diet-related chronic diseases. In dairy products, the protein fraction contains antioxidant activity, especially casein. Other antioxidants include: antioxidant enzymes; lactoferrin; conjugated linoleic acid; coenzyme Q10; vitamins C, E, A and D3; equol; uric acid; carotenoids; and mineral activators of antioxidant enzymes. The AP of dairy products has been extensively studied in vitro, with few studies in animals and human subjects. Available in vivo studies greatly differ in their design and objectives. Overall, on a 100 g fresh weight-basis, AP of dairy products is close to that of grain-based foods and vegetable or fruit juices. Among dairy products, cheeses present the highest AP due to their higher protein content. AP of milk increases during digestion by up to 2·5 times because of released antioxidant peptides. AP of casein is linked to specific amino acids, whereas β-lactoglobulin thiol groups play a major role in the AP of whey. Thermal treatments such as ultra-high temperature processing have no clear effect on the AP of milk. Raw fat-rich milks have higher AP than less fat-rich milk, because of lipophilic antioxidants. Probiotic yoghurts and fermented milks have higher AP than conventional yoghurt and milk because proteolysis by probiotics releases antioxidant peptides. Among the probiotics, Lactobacillus casei/acidophilus leads to the highest AP. The data are insufficient for cheese, but fermentation-based changes appear to make a positive impact on AP. In conclusion, AP might participate in the reported dairy product-protective effects against some chronic diseases.
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21
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Xu J, Li Y, Regenstein J, Su X. In vitro and in vivo anti-oxidation and anti-fatigue effect of monkfish liver hydrolysate. FOOD BIOSCI 2017. [DOI: 10.1016/j.fbio.2017.03.002] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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22
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O'Keeffe MB, Conesa C, FitzGerald RJ. Identification of angiotensin converting enzyme inhibitory and antioxidant peptides in a whey protein concentrate hydrolysate produced at semi-pilot scale. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13448] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Martina B. O'Keeffe
- Department of Biological Sciences; School of Natural Science; University of Limerick; Limerick Ireland
| | - Celia Conesa
- Department of Biological Sciences; School of Natural Science; University of Limerick; Limerick Ireland
| | - Richard J. FitzGerald
- Department of Biological Sciences; School of Natural Science; University of Limerick; Limerick Ireland
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23
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Shazly AB, He Z, El-Aziz MA, Zeng M, Zhang S, Qin F, Chen J. Fractionation and identification of novel antioxidant peptides from buffalo and bovine casein hydrolysates. Food Chem 2017; 232:753-762. [PMID: 28490137 DOI: 10.1016/j.foodchem.2017.04.071] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2016] [Revised: 03/24/2017] [Accepted: 04/12/2017] [Indexed: 11/29/2022]
Abstract
Buffalo and bovine caseins were hydrolysed by alcalase and trypsin to produce novel antioxidant peptides. The casein hydrolysates were purified using ultrafiltration (UF) and further characterized by RP-HPLC. The fractions produced higher antioxidant activities were identified for their peptides using LC MS/MS. All UF-VI (MW<1kDa) fractions showed higher antioxidant activity. Hydrolysate produced by alcalase for buffalo casein (UF-VI with 54.84-fold purification) showed higher antioxidant activity than that obtained by trypsin. Trypsin hydrolysate contained high amount of hydrophobic amino acids while alcalase hydrolysate consisted mainly of Ser, Arg, Ala and Leu. The antioxidant peptides identified by LC MS/MS were RELEE, MEDNKQ and TVA, EQL in buffalo casein hydrolysates produced by trypsin and alcalase, respectively. Mechanism and reaction pathways of selected antioxidant peptides with ABTS were proposed. Conclusively, buffalo casein provided antioxidant peptides similar to bovine, suggesting that buffalo casein is a novel source of antioxidant.
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Affiliation(s)
- Ahmed Behdal Shazly
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Dairy Science Department, National Research Centre, Dokki 12311, Giza, Egypt
| | - Zhiyong He
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
| | - Mahmoud Abd El-Aziz
- Dairy Science Department, National Research Centre, Dokki 12311, Giza, Egypt
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Shuang Zhang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Fang Qin
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Jie Chen
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center for Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China.
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Shani-Levi C, Alvito P, Andrés A, Assunção R, Barberá R, Blanquet-Diot S, Bourlieu C, Brodkorb A, Cilla A, Deglaire A, Denis S, Dupont D, Heredia A, Karakaya S, Giosafatto CVL, Mariniello L, Martins C, Ménard O, El SN, Vegarud GE, Ulleberg E, Lesmes U. Extending in vitro digestion models to specific human populations: Perspectives, practical tools and bio-relevant information. Trends Food Sci Technol 2017. [DOI: 10.1016/j.tifs.2016.10.017] [Citation(s) in RCA: 108] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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25
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Bovine milk antioxidant properties: effect of in vitro digestion and identification of antioxidant compounds. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0294-1] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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