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Irshad M, Ahmed M, Ramzan M, Fatima M, Aftab F, Sanaullah M, Qamar S, Iftikhar Z, Wani TA, Zargar S. Appraisal of potentially toxic metals contamination in protein supplements for muscle growth: A chemometric approach and associated human health risks. J Trace Elem Med Biol 2024; 85:127481. [PMID: 38878468 DOI: 10.1016/j.jtemb.2024.127481] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 05/27/2024] [Accepted: 06/05/2024] [Indexed: 07/30/2024]
Abstract
BACKGROUND The use of protein supplements by athletes has risen due to their effectiveness in meeting dietary needs. However, there is a growing concern about the presence of potentially toxic metals (PTMs. Al, Cr, Mn, Ni, Cu, Zn, Cd, and Pb) in these supplements. Consequently, it is crucial to evaluate the levels of these PTMs to ensure the safety of the supplements. METHODS The objective of the current study was to assess the PTMs concentrations in protein supplements and examine any possible health hazards. Twenty-five samples of protein supplements were purchased from different pharmacies to screen them for metals. Inductively coupled plasma-optical emission spectrometry (ICP-OES) was utilized to analyze metal content. Additionally, chemometric methods such as Pearson's correlation coefficient (PCC), principal component analysis (PCA), and hierarchical cluster analysis (HCA) were employed to identify possible sources of PTMs contamination in protein supplements. RESULTS Concentration ranges for PTMs were found as, Al (0.03-3.05 mg/kg), Cr (0.11-0.89 mg/kg), Mn (1.13-8.40 mg/kg), Ni (0.06-0.71 mg/kg), Cu (1.05-5.51 mg/kg), Zn (2.14-27.10 mg/kg), Cd (0.01-0.78 mg/kg), and Pb (0.06-0.57 mg/kg). The weekly intake of Cd exceeded the level of tolerable weekly intake (TWI) set by the European Food Safety Authority (EFSA). CONCLUSION Athletes, bodybuilders, fitness enthusiasts, dieters, young adults and adolescents, and health-conscious individuals should be conscious of Cd concentration as it does not compliance the TWI set by EFSA. Target hazard quotient (THQ < 1), hazard index (HI < 1), margin of exposure (MOE ≥ 1), percentile permitted daily exposure (% PDE < 100), and cumulative cancer risk (CCR < 1 × 10-3) analyses revealed that there are no appreciable non-carcinogenic and carcinogenic health risks associated with the use of these products.
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Affiliation(s)
- Misbah Irshad
- Department of Chemistry, Division of Science and Technology, University of Education, College Road, Lahore, Pakistan
| | - Mahmood Ahmed
- Department of Chemistry, Division of Science and Technology, University of Education, College Road, Lahore, Pakistan.
| | - Muhammad Ramzan
- Department of Chemistry, Division of Science and Technology, University of Education, College Road, Lahore, Pakistan
| | - Mehreen Fatima
- Department of Chemistry, Division of Science and Technology, University of Education, College Road, Lahore, Pakistan
| | - Fatima Aftab
- Department of Chemistry, Division of Science and Technology, University of Education, College Road, Lahore, Pakistan
| | - Mudassar Sanaullah
- Department of Chemistry, Division of Science and Technology, University of Education, College Road, Lahore, Pakistan
| | - Shaista Qamar
- Institute of Pharmaceutical Sciences, University of Veterinary and Animal Sciences, Lahore, Pakistan
| | - Zohaib Iftikhar
- College of Material Science and Engineering, Donghua University, Shanghai, China
| | - Tanveer A Wani
- Department of Pharmaceutical Chemistry, College of Pharmacy, King Saud University, P.O. Box 2457, Riyadh 11451, Saudi Arabia
| | - Seema Zargar
- Department of Biochemistry, College of Science, King Saud University, P.O. Box 222452, Riyadh 11451, Saudi Arabia
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Boga B, Akbulut M, Maytalman E, Kozanoglu I. Effect of milk and whey on proliferation and differentiation of placental stromal cells. Cytotechnology 2023; 75:391-401. [PMID: 37655272 PMCID: PMC10465414 DOI: 10.1007/s10616-023-00585-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2022] [Accepted: 06/21/2023] [Indexed: 09/02/2023] Open
Abstract
Fetal bovine serum (FBS), which is widely used in cell culture media, has the potential to cause medical and ethical problems. Here, an experimental study using milk or whey proteins containing essential nutrients and growth factors is presented to limit the use of FBS in cell culture media produced for cell and tissue regeneration. Study groups were formed by culturing human placenta mesenchymal stem cells, known to have high proliferation and differentiation capacity, with milk or whey solution at increasing concentrations, alone or in combination with FBS. Osteogenic and adipogenic differentiation capacities of proliferating cells were observed in FBS, milk or whey groups. Milk, whey or FBS groups obtained in P3 and after differentiation were separately analyzed for protein mRNA expression by reverse transcriptase-polymerase chain reaction (RT-qPCR). Fibroblast Growth Factor 2 (FGF2), Octamer-binding Transcription Factor 4 (OCT4), Bone Morphogenetic Protein 6 (BMP6), and adipogenic differentiation marker Peroxisome Proliferator-Activated Receptor Gamma (PPARG) were analysed by RT-qPCR. Proliferation was more pronounced in FBS alone and in its combinations with milk-whey compared to the groups in which only milk and whey were used. OCT4 mRNA and FGF2 mRNA expression decreased in differentiated cells. BMP6 mRNA expression increased with osteogenic and adipogenic stimuli. As expected, PPRG expression also increased with adipogenic stimulation. With this experimental study, evidence has been obtained that milk or whey can provide nutritional support to the culture media of repair cells and preserve the functional capacity of the cells, with a slightly more limited capacity than FBS. Graphical abstract Supplementary Information The online version contains supplementary material available at 10.1007/s10616-023-00585-z.
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Affiliation(s)
- Bircan Boga
- School of Medicine, Acıbadem University, Istanbul, Turkey
| | - Merve Akbulut
- School of Medicine, Hacettepe University, Ankara, Turkey
| | - Erkan Maytalman
- Department of Pharmacology, School of Medicine, Alanya Alaaddin Keykubat University, Antalya, Turkey
| | - Ilknur Kozanoglu
- Adult Bone Marrow Transplantation and Cellular Therapy Center, Başkent University, Adana, Turkey
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Nova P, Pimenta-Martins A, Maricato É, Nunes C, Abreu H, Coimbra MA, Freitas AC, Gomes AM. Chemical Composition and Antioxidant Potential of Five Algae Cultivated in Fully Controlled Closed Systems. Molecules 2023; 28:4588. [PMID: 37375143 DOI: 10.3390/molecules28124588] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2023] [Revised: 06/02/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
In this study, the chemical composition and antioxidant profile of five edible macroalgae, Fucus vesiculosus, Palmaria palmata, Porphyra dioica, Ulva rigida, and Gracilaria gracilis, cultivated in fully controlled closed systems, were determined. Protein, carbohydrates, and fat contents ranged between 12.4% and 41.8%, 27.6% and 42.0%, and 0.1% and 3.4%, respectively. The tested seaweeds presented considerable amounts of Ca, Mg, K, Mn, and Fe, which reinforce their favorable nutritional profile. Regarding their polysaccharide composition, Gracilaria gracilis and Porphyra dioica were rich in sugars common to agar-producing red algae, and Fucus vesiculosus was composed mainly of uronic acids, mannose, and fucose, characteristic of alginate and fucoidans, whereas rhamnose and uronic acid, characteristic of ulvans, predominated in Ulva rigida. Comparatively, the brown F. vesiculosus clearly stood out, presenting a high polysaccharide content rich in fucoidans, and higher total phenolic content and antioxidant scavenging activity, determined by DPPH and ABTS. The remarkable potential of these marine macroalgae makes them excellent ingredients for a wide range of health, food, and industrial applications.
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Affiliation(s)
- Paulo Nova
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana Pimenta-Martins
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Élia Maricato
- LAQV/REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Cláudia Nunes
- CICECO-Aveiro Institute of Materials, Department of Materials and Ceramic Engineering, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Helena Abreu
- AlgaPlus, Travessa Alexandre da Conceição s/n, 3830-196 Ílhavo, Portugal
| | - Manuel A Coimbra
- LAQV/REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, Portugal
| | - Ana Cristina Freitas
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
| | - Ana Maria Gomes
- CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal
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Zhou X, Tian X, Song L, Luo L, Ma Z, Zhang F. Donkey whey protein and peptides regulate gut microbiota community and physiological functions of D-galactose-induced aging mice. Food Sci Nutr 2023; 11:752-764. [PMID: 36789044 PMCID: PMC9922154 DOI: 10.1002/fsn3.3111] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2022] [Revised: 10/02/2022] [Accepted: 10/09/2022] [Indexed: 11/06/2022] Open
Abstract
The prolongation of life span has attracted more and more attention in the current world. Gut microbiota is considered one of the most critical elements and is essential in regulating life span and quality. The effects of donkey whey protein (DWP) and donkey whey hydrolysate (DWPP) on physiological functions and gut microbiota of D-galactose-induced aging mice were investigated to find new strategies for resisting aging. Our results showed that DWP and DWPP could increase the body weight gain velocity, superoxide dismutase (SOD) activity, and thymus index, whereas decrease the level of reactive oxygen species (ROS) and malondialdehyde (MDA), and improve the aging of the body in the liver congestion, oozy draw focal sclerosis of chronic inflammation. The effects of medium and high concentrations of DWP and low and medium concentrations of DWPP were the same as the vitamin C (Vc)-positive control group. It was found that both DWP and DWPP could change α-diversity; the relative abundance of Lactobacillus increased, whereas the relative abundance of Helicobacter and Stenotrophomonas decreased after being treated with DWP and DWPP. The correlation between intestinal microflora and physiological indexes showed that chao1, ACE, and observed species indexes in the α index were positively correlated with weight gain velocity, SOD activity, and thymus index. The relative abundance of Lactobacillus was positively correlated with SOD and thymus index but negatively correlated with MDA. The relative abundance of Stenotrophomonas was opposite to that of Lactobacillus. The Anaerobiospirillum, Fusobacterium, and Dubosiella had a significant positive correlation with the weight gain velocity. The study provided a deeper more profound understanding of the potential use of DWP and DWPP in senescence delays.
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Affiliation(s)
- Xueyan Zhou
- College of Life Science and EngineeringNorthwest Minzu UniversityLanzhouChina
- China‐Malaysia National Joint Laboratory, Biomedical Research CenterNorthwest Minzu UniversityLanzhouChina
- Gannan Research Institute of Yak MilkHezuoChina
| | - Xiaojing Tian
- College of Life Science and EngineeringNorthwest Minzu UniversityLanzhouChina
- China‐Malaysia National Joint Laboratory, Biomedical Research CenterNorthwest Minzu UniversityLanzhouChina
- Gannan Research Institute of Yak MilkHezuoChina
| | - Li Song
- Gannan Research Institute of Yak MilkHezuoChina
| | - Li Luo
- Gannan Research Institute of Yak MilkHezuoChina
| | - Zhongren Ma
- College of Life Science and EngineeringNorthwest Minzu UniversityLanzhouChina
- China‐Malaysia National Joint Laboratory, Biomedical Research CenterNorthwest Minzu UniversityLanzhouChina
- Gannan Research Institute of Yak MilkHezuoChina
| | - Fumei Zhang
- China‐Malaysia National Joint Laboratory, Biomedical Research CenterNorthwest Minzu UniversityLanzhouChina
- Gannan Research Institute of Yak MilkHezuoChina
- The Department of MedicineNorthwest Minzu UniversityLanzhouChina
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Valorization of Cheese Whey as a Feedstock for Production of Cyclosporin A by Tolypocladium inflatum. FERMENTATION 2022. [DOI: 10.3390/fermentation8120670] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
Food waste-based biorefineries are considered an essential concept for the implementation of a sustainable circular economy. In this study, cheese whey powder (CWP), a dairy industry waste, was utilized to produce cyclosporin A (CsA). As it is difficult to valorize CWP because its components vary depending on the origin, a process for sugar conversion via acid hydrolysis was designed to obtain reproducible results using refined whey powder (WP) of a consistent quality. Acid hydrolysis was carried out using 2% (w/w) HCl and biomass loading of 50 g/L at 121 °C for 20 min. CWP hydrolysates were utilized to ferment Tolypocladium inflatum ATCC 34921. CsA production was found to be 51.3 mg/L at 12 days, a 1.4-fold increase compared to the control (commercial glucose, 36.3 mg/L). Our results showed that 100 g CWP can be converted to 81.8 mg of CsA. This finding demonstrated that CWP can be used as a sustainable feedstock for biorefineries.
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Zapata-Muriel A, Echeverry P, Van Dusseldorp TA, Kurtz J, Monsalves-Alvarez M. Measured versus label declared macronutrient and calorie content in Colombian commercially available whey proteins. J Int Soc Sports Nutr 2022; 19:258-266. [PMID: 35813847 PMCID: PMC9261742 DOI: 10.1080/15502783.2022.2090828] [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] [Indexed: 11/25/2022] Open
Abstract
Whey protein (WP) supplements have grown in popularity for exercising populations to enhance muscle protein synthesis and promote recovery. The purpose of this investigation was to examine the macronutrient profile, especially protein, of commonly sold protein powder brands in the Colombian (South America) sports supplement market. Eleven popular whey proteins supplements made and sold on the Colombian market were sampled and determined the humidity, ash, total carbohydrates, fat, proteins, and calories (kcal). The mean calorie content declared by product labeling was significantly lower (p < 0.05) than measured (labeled 349.8 ± 20.3 kcal; analyzed 368.2 ± 14.9 kcal). Carbohydrate content was higher than labeled on average (labeled 3.5 ± 6 g/100 g; analyzed 21.9 ± 12.5 g/100 g) (p < 0.05). The protein content on the labels showed a significantly higher content, on average, than analyzed in all samples (labeled 81.4 ± 7.4; analyzed 65.7 ± 14.1) (p < 0.05). These data suggest, that for brands analyzed in this research, nutrient labels may be misleading, especially regarding protein, carbohydrate, and total calorie content. Consumers should diligently read, but also learn the different product labeling; however, brands should emphasize on testing their products and add amino acid profiles to guarantee quality of their products.
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Affiliation(s)
| | - Patricia Echeverry
- Human Performance Laboratory, Motion Training, Rehab & Nutrition, Lo Barnechea, Chile
- Carrera de Nutrición y Dietética, Facultad de Medicina-Clínica Alemana, Universidad del Desarrollo, Santiago Chile
| | - Trisha A. Van Dusseldorp
- Department of Exercise Science and Sport Management, Kennesaw State University, Kennesaw, GA, USA
- Bonafide Health, LLC, Harrison, NY, USA
| | - Jennifer Kurtz
- Department of Exercise Science and Sport Management, Kennesaw State University, Kennesaw, GA, USA
- Department of Kinesiology, Georgia State University, Atlanta, GA, USA
| | - Matías Monsalves-Alvarez
- Human Performance Laboratory, Motion Training, Rehab & Nutrition, Lo Barnechea, Chile
- Instituto de Ciencias de la Salud, Universidad de O´Higgins, Rancagua, Chile
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Uchiyama H, Kadota K, Tozuka Y. A review of transglycosylated compounds as food additives to enhance the solubility and oral absorption of hydrophobic compounds in nutraceuticals and pharmaceuticals. Crit Rev Food Sci Nutr 2022; 63:11226-11243. [PMID: 35757865 DOI: 10.1080/10408398.2022.2092056] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Abstract
Transglycosylation has been used to modify the physicochemical properties of original compounds. As a result, transglycosylated compounds can form molecular aggregates in size ranges of a few nanometers in an aqueous medium when their concentrations exceed a specific level. Incorporating these hydrophobic compounds has been observed to enhance the solubility of hydrophobic compounds into aggregate structures. Thus, this review introduces four transglycosylated compounds as food additives that can enhance the solubility and oral absorption of hydrophobic compounds. Here, transglycosylated hesperidin, transglycosylated rutin, transglycosylated naringin, and transglycosylated stevia are the focus as representative substances. Significantly, we observed that amorphous formations containing hydrophobic compounds with transglycosylated compounds improved solubility and oral absorption compared to untreated hydrophobic compounds. Moreover, combining transglycosylated compounds with hydrophilic polymers or surfactants enhanced the solubilizing effects on hydrophobic compounds. Furthermore, the enhanced solubility of hydrophobic compounds improved their oral absorption. Transglycosylated compounds also influenced nanoparticle preparation of hydrophobic compounds as a dispersant. This study demonstrated the benefits of transglycosylated compounds in developing supplements and nutraceuticals of hydrophobic compounds with poor aqueous solubility.
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Affiliation(s)
- Hiromasa Uchiyama
- Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - Kazunori Kadota
- Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
| | - Yuichi Tozuka
- Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, Takatsuki, Osaka, Japan
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Kiełczewska K, Dąbrowska A, Bielecka MM, Dec B, Baranowska M, Ziajka J, Zhennai Y, Żulewska J. Protein Preparations as Ingredients for the Enrichment of Non-Fermented Milks. Foods 2022; 11:1817. [PMID: 35804635 PMCID: PMC9266225 DOI: 10.3390/foods11131817] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 06/14/2022] [Accepted: 06/17/2022] [Indexed: 11/16/2022] Open
Abstract
Milk enriched with functional ingredients of milk proteins delivers health and nutritional benefits, and it can be particularly recommended to consumers with increased protein requirements. The aim of this study was to evaluate the applicability of casein and serum protein preparations obtained by membrane filtration in the laboratory as additives to non-fermented milks, as compared with commercial protein, preparations (whey protein isolate or concentrate and casein concentrate). The addition of protein preparations increased the pH, viscosity and heat stability of non-fermented milks. Milks enriched with whey proteins were characterized by a higher content of valine and isoleucine and a lower content of leucine, lysine and arginine. Addition of casein or whey protein concentrate decreased the phosphorus content and increased the calcium content of milk, but only in the products enriched with casein or whey protein concentrate. Color saturation was higher in products fortified with protein preparations obtained in the laboratory and commercial whey protein concentrate. Milk enriched with whey protein isolate, followed by milk serum protein concentrate, received the highest scores in the sensory evaluation. The presented results make a valuable contribution to the production of milks enriched with various protein fractions. The study proposes the possibility of production of protein preparations and milks enhanced with protein preparations, which can be implemented in industrial dairy plants.
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Affiliation(s)
- Katarzyna Kiełczewska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Aneta Dąbrowska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Marika Magdalena Bielecka
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Bogdan Dec
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Maria Baranowska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Justyna Ziajka
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
| | - Yang Zhennai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China;
| | - Justyna Żulewska
- Department of Dairy Science and Quality Management, Faculty of Food Science, University of Warmia and Mazury, Oczapowskiego 7, 10-719 Olsztyn, Poland; (K.K.); (A.D.); (B.D.); (M.B.); (J.Z.); (J.Ż.)
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Price D, Jackson KG, Lovegrove JA, Givens DI. The effects of whey proteins, their peptides and amino acids on vascular function. NUTR BULL 2022; 47:9-26. [DOI: 10.1111/nbu.12543] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/20/2021] [Revised: 01/12/2022] [Accepted: 01/12/2022] [Indexed: 12/14/2022]
Affiliation(s)
- Drew Price
- Hugh Sinclair Unit of Human Nutrition Department of Food and Nutritional Sciences University of Reading Reading UK
- Institute of Food Nutrition and Health University of Reading Reading UK
| | - Kim G. Jackson
- Hugh Sinclair Unit of Human Nutrition Department of Food and Nutritional Sciences University of Reading Reading UK
- Institute of Food Nutrition and Health University of Reading Reading UK
- Institute of Cardiovascular and Metabolic Research University of Reading Reading UK
| | - Julie A. Lovegrove
- Hugh Sinclair Unit of Human Nutrition Department of Food and Nutritional Sciences University of Reading Reading UK
- Institute of Food Nutrition and Health University of Reading Reading UK
- Institute of Cardiovascular and Metabolic Research University of Reading Reading UK
| | - David Ian Givens
- Institute of Food Nutrition and Health University of Reading Reading UK
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de Almeida CC, Baião DDS, Leandro KC, Paschoalin VMF, da Costa MP, Conte-Junior CA. Protein Quality in Infant Formulas Marketed in Brazil: Assessments on Biodigestibility, Essential Amino Acid Content and Proteins of Biological Importance. Nutrients 2021; 13:nu13113933. [PMID: 34836188 PMCID: PMC8622549 DOI: 10.3390/nu13113933] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2021] [Revised: 10/28/2021] [Accepted: 10/30/2021] [Indexed: 11/16/2022] Open
Abstract
Infant formulas, designed to provide similar nutritional composition and performance to human milk, are recommended when breastfeeding is not enough to provide for the nutritional needs of children under 12 months of age. In this context, the present study aimed to assess the protein quality and essential amino acid content of both starting (phase 1) and follow-up (phase 2) formulas from different manufacturers. The chemical amino acid score and protein digestibility corrected by the amino acid score were calculated. The determined protein contents in most formulas were above the maximum limit recommended by FAO and WHO guidelines and at odds with the protein contents declared in the label. All infant formulas contained lactoferrin (0.06 to 0.44 g·100 g−1) and α-lactalbumin (0.02 to 1.34 g·100 g−1) below recommended concentrations, whereas ĸ-casein (8.28 to 12.91 g·100 g−1), α-casein (0.70 to 2.28 g·100 g−1) and β-lactoglobulin (1.32 to 4.19 g·100 g−1) were detected above recommended concentrations. Essential amino acid quantification indicated that threonine, leucine and phenylalanine were the most abundant amino acids found in the investigated infant formulas. In conclusion, infant formulas are still unconforming to nutritional breast milk quality and must be improved in order to follow current global health authority guidelines.
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Affiliation(s)
- Cristine Couto de Almeida
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, Brazil; (C.C.d.A.); (K.C.L.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24230-340, Brazil;
| | - Diego dos Santos Baião
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil; (D.d.S.B.); (V.M.F.P.)
| | - Katia Christina Leandro
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, Brazil; (C.C.d.A.); (K.C.L.)
| | - Vania Margaret Flosi Paschoalin
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil; (D.d.S.B.); (V.M.F.P.)
- Graduate Studies in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Studies in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
| | - Marion Pereira da Costa
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24230-340, Brazil;
- Laboratory of Inspection and Technology of Milk and Derivatives (LaITLácteos), School of Veterinary Medicine and Animal Science, Federal University of Bahia (UFBA), Salvador 40170-110, Brazil
| | - Carlos Adam Conte-Junior
- Graduate Program in Sanitary Surveillance (PPGVS), National Institute of Health Quality Control (INCQS), Oswaldo Cruz Foundation (FIOCRUZ), Rio de Janeiro 21040-900, Brazil; (C.C.d.A.); (K.C.L.)
- Center for Food Analysis (NAL), Technological Development Support Laboratory (LADETEC), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-598, Brazil
- Graduate Program in Veterinary Hygiene (PPGHV), Faculty of Veterinary Medicine, Fluminense Federal University (UFF), Vital Brazil Filho, Niterói 24230-340, Brazil;
- Laboratory of Advanced Analysis in Biochemistry and Molecular Biology (LAABBM), Department of Biochemistry, Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil; (D.d.S.B.); (V.M.F.P.)
- Graduate Studies in Food Science (PPGCAL), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Graduate Studies in Chemistry (PGQu), Institute of Chemistry (IQ), Federal University of Rio de Janeiro (UFRJ), Cidade Universitária, Rio de Janeiro 21941-909, Brazil
- Correspondence: ; Tel.: +21-98728-6704 or +21-3938-7825
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11
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Dhasmana S, Das S, Shrivastava S. Potential nutraceuticals from the casein fraction of goat's milk. J Food Biochem 2021; 46:e13982. [PMID: 34716606 DOI: 10.1111/jfbc.13982] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2021] [Revised: 10/03/2021] [Accepted: 10/07/2021] [Indexed: 11/30/2022]
Abstract
Goat is one of the major dairy and meat providers. In terms of structure, nutrient content, and medicinal properties, goat milk is somewhat different from other milk. The differences in composition are important in determining the technical suitability of goat milk and its products for health benefits. In recent years, there has been increasing attention to the identification and molecular composition of milk proteins and the interest in caprine milk. Casein, which accounts for almost 80% of all the proteins, is the most significant protein found in goat milk. It is a pioneer in the field of nutraceutical formulation and drug production by using the goat mammary gland as a bioreactor. In goat milk, the most prevalent proteins are αS-casein, β-casein, and κ-casein. The aim of this review is to highlight the importance of goat milk casein and also focus on recent findings on their medicinal importance that may be helpful for further research on dairy products with health beneficial properties for humans as a remarkable nutraceutical. PRACTICAL APPLICATIONS: Goat milk casein is considered as a healthy nutrient as well as a therapeutic agent to control abnormal or disease conditions through some of its biologically active peptide residues. Casein fractions of goat milk have been shown to exhibit different biologic activities. Therefore, this study aims to observe the use of goat milk in various disorders and to know about the different products made from goat milk. It will be helpful in the field of medicine to be a new active constituent for the management of various disease conditions.
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Affiliation(s)
- Shruti Dhasmana
- Noida Institute of Engineering and Technology (Pharmacy Institute), Greater Noida, India
| | - Sanjita Das
- Noida Institute of Engineering and Technology (Pharmacy Institute), Greater Noida, India
| | - Shivani Shrivastava
- Noida Institute of Engineering and Technology (Pharmacy Institute), Greater Noida, India
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12
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Abstract
The growing consumer awareness regarding health and fitness has been leading to a huge rise in the consumption of nutritional supplements and, consequently, to an increase in concerns about their quality. In this sense, one of the most consumed products is protein supplements and, despite being safer than other types of supplements, there are several studies showing incompatibilities between what is present on the labels and their actual content. Therefore, this review is focused on gathering information about the problems arising from poor manufacturing practices and inadequate quality control of sport protein supplements. These issues are mainly related to three aspects: reduction of the supplements’ nutritional value, the presence of pharmacological substances, and contamination with microorganisms or toxic metals. Regarding the first aspect, reports about the “classic” addition of nitrogen-rich compounds to mask the protein content measured by the Kjeldahl method were discussed, as well as recent topics such as the addition of cheaper proteins to produce an “undetectable” adulteration in whey protein supplements. With respect to the presence of pharmacological compounds, it is a finding that is not very common in protein supplements; however, even trace amounts of foreign substances in this type of product may cause adverse effects to consumers, and, in the case of an elite athlete, may result in doping. Finally, we discuss about the contamination with microorganisms and toxic metals, this latter being a subject that should be further explored due to few studies in the literature.
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13
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Guedes‐Oliveira JM, Brad Kim YH, Conte‐Junior CA. What are the potential strategies to achieve potentially more healthful meat products? Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15104] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Juliana M. Guedes‐Oliveira
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense Niterói RJ 24230‐340 Brazil
- Departamento de Tecnologia de Alimentos Instituto Federal de Educação Ciência e Tecnologia da Paraíba Sousa PB 58814‐000 Brazil
| | - Yuan H. Brad Kim
- Meat Science and Muscle Biology Laboratory Department of Animal Sciences Purdue University West Lafayette IN 47907 USA
| | - Carlos A. Conte‐Junior
- Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense Niterói RJ 24230‐340 Brazil
- Instituto de Química Centro de Tecnologia Universidade Federal do Rio de Janeiro Rio de Janeiro RJ 21941‐909 Brazil
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14
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Saxton R, McDougal OM. Whey Protein Powder Analysis by Mid-Infrared Spectroscopy. Foods 2021; 10:1033. [PMID: 34068805 PMCID: PMC8151012 DOI: 10.3390/foods10051033] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 05/05/2021] [Accepted: 05/06/2021] [Indexed: 02/04/2023] Open
Abstract
There is an ever-expanding number of high protein dietary supplements marketed as beneficial to athletes, body builders, infant formulas, elder care, and animal feed. Consumers will pay more for products with high protein per serving data on their nutritional labels, making the accurate reporting of protein content critical to customer confidence. The Kjeldahl method (KM) is the industry standard to quantitate dairy proteins, but the result is based on nitrogen content, which is an approximation of nitrogen attributable to protein in milk. Product tampering by third-party manufacturers is an issue, due to the lack of United States Food and Drug Administration regulation of nutraceutical products, permitting formulators to add low-cost nitrogen-containing components to artificially inflate the KM approximated protein content in products. Optical spectroscopy is commonly used for quality control measurements and has been identified as having the potential to complement the KM as a more nuanced testing measure of dairy protein. Mid-infrared (MIR) spectroscopy spectra of eight protein standards provided qualitative characterization of each protein by amide I and amide II peak absorbance wavenumber. Protein doping experiments revealed that as protein amounts were increased, the amide I/II peak shape changed from the broad protein powder peaks to the narrower peaks characteristic of the individual protein. Amino acid doping experiments with lysine, glutamic acid, and glycine, determined the limit of detection by MIR spectroscopy as 25%, suggesting that MIR spectroscopy can provide product quality assurance complementary to dairy protein measurement by the KM.
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Affiliation(s)
- Rose Saxton
- Biomolecular Sciences Graduate Program, Boise State University, Boise, ID 83725, USA;
| | - Owen M. McDougal
- Department of Chemistry and Biochemistry, Boise State University, Boise, ID 83725, USA
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15
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Nogueira ADC, Aguiar EVD, Capriles VD, Steel CJ. Correlations among SRC, Mixolab
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, process, and technological parameters of protein‐enriched biscuits. Cereal Chem 2021. [DOI: 10.1002/cche.10415] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
Affiliation(s)
- Amanda de Cássia Nogueira
- Department of Food Technology School of Food Engineering ‐ State University of Campinas Campinas Brazil
| | - Etiene Valéria de Aguiar
- Institute of Health and Society (Baixada Santista Campus), Department of Biosciences Federal University of São Paulo Santos Brazil
| | - Vanessa Dias Capriles
- Institute of Health and Society (Baixada Santista Campus), Department of Biosciences Federal University of São Paulo Santos Brazil
| | - Caroline Joy Steel
- Department of Food Technology School of Food Engineering ‐ State University of Campinas Campinas Brazil
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16
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An Integrated Approach for the Valorization of Cheese Whey. Foods 2021; 10:foods10030564. [PMID: 33803106 PMCID: PMC8002121 DOI: 10.3390/foods10030564] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2021] [Revised: 03/02/2021] [Accepted: 03/05/2021] [Indexed: 01/04/2023] Open
Abstract
Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physicochemical (micro, ultra and nanofiltration) and fermentation, that are commonly used to obtain proteins, lactose and other compounds with different activities (antioxidant, antifungal, etc.) could be integrated to achieve a complete recovery of the cheese whey. Likewise, keeping in mind that one of the main drawbacks of cheese whey is the great microbial load, some innovative processing technologies, such as high hydrostatic pressures, electrotechnologies and ultrasound, can allow both the development of new foods from whey as well as the improvement of the nutritional and organoleptic properties of the final products prepared with cheese, and thus reducing the microbial load and obtaining a safe product could be incorporated in the cheese whey valorization process.
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17
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Calvez J, Benoit S, Piedcoq J, Khodorova N, Azzout-Marniche D, Tomé D, Benamouzig R, Airinei G, Gaudichon C. Very low ileal nitrogen and amino acid digestibility of zein compared to whey protein isolate in healthy volunteers. Am J Clin Nutr 2021; 113:70-82. [PMID: 33021640 DOI: 10.1093/ajcn/nqaa274] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2020] [Accepted: 09/01/2020] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Whey protein and zein are of nutritional interest due to their high leucine content, but little data are available on their amino acid (AA) ileal digestibility. OBJECTIVE This study aimed to determine ileal digestibility of whey protein isolate (WPI) and zein in healthy volunteers by use of the naso-ileal intubation method, which allows continuous collection of postprandial ileal digesta. METHODS Twenty-two healthy volunteers were intubated with a naso-ileal sampling device positioned at the terminal ileum level. They received a single meal of protein-free biscuits and a drink containing zein (n = 8), WPI (n = 7), or no protein (protein free, n = 7). Ileal effluents and plasma samples were collected over a 9-h postprandial period. Total nitrogen and AA contents were quantified in effluents. True ileal digestibility was calculated after correction for endogenous losses evaluated in the protein-free group. RESULTS True ileal nitrogen digestibility of zein was markedly lower than WPI (60.2 ± 4.5% and 91.2 ± 2.6%, respectively, P = 0.0003). True ileal digestibility of AAs ranged from 87.4 ± 2.7% for threonine to 98.4 ± 1.0% for methionine in the WPI group, and from 59.3 ± 5.6% for methionine to 69.0 ± 5.8% for arginine in the zein group. The digestible indispensable AA (IAA) score was 1.03 (histidine) for WPI and close to 0 for zein, owing to its negligible lysine content. Plasma IAA concentration significantly increased after WPI intake (P = 0.0319), whereas no effect of zein on aminoacidemia was observed, including plasma leucine, despite its high leucine content. CONCLUSIONS Our findings provide data on ileal digestibility of WPI and zein AAs in healthy humans and, in contrast to WPI, zein is poorly digestible. This study was registered at clinicaltrials.gov as NCT03279211.
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Affiliation(s)
- Juliane Calvez
- Université Paris-Saclay, AgroParisTech, National Research Institute for Agriculture, Food and Environment (INRAE), Nutrition Physiology and Ingestive Behavior UMR (unité mixte de recherche) (UMR PNCA), Paris, France
| | - Simon Benoit
- Université Paris-Saclay, AgroParisTech, National Research Institute for Agriculture, Food and Environment (INRAE), Nutrition Physiology and Ingestive Behavior UMR (unité mixte de recherche) (UMR PNCA), Paris, France
| | - Julien Piedcoq
- Université Paris-Saclay, AgroParisTech, National Research Institute for Agriculture, Food and Environment (INRAE), Nutrition Physiology and Ingestive Behavior UMR (unité mixte de recherche) (UMR PNCA), Paris, France
| | - Nadezda Khodorova
- Université Paris-Saclay, AgroParisTech, National Research Institute for Agriculture, Food and Environment (INRAE), Nutrition Physiology and Ingestive Behavior UMR (unité mixte de recherche) (UMR PNCA), Paris, France
| | - Dalila Azzout-Marniche
- Université Paris-Saclay, AgroParisTech, National Research Institute for Agriculture, Food and Environment (INRAE), Nutrition Physiology and Ingestive Behavior UMR (unité mixte de recherche) (UMR PNCA), Paris, France
| | - Daniel Tomé
- Université Paris-Saclay, AgroParisTech, National Research Institute for Agriculture, Food and Environment (INRAE), Nutrition Physiology and Ingestive Behavior UMR (unité mixte de recherche) (UMR PNCA), Paris, France
| | - Robert Benamouzig
- Université Paris-Saclay, AgroParisTech, National Research Institute for Agriculture, Food and Environment (INRAE), Nutrition Physiology and Ingestive Behavior UMR (unité mixte de recherche) (UMR PNCA), Paris, France
| | - Gheorghe Airinei
- Université Paris-Saclay, AgroParisTech, National Research Institute for Agriculture, Food and Environment (INRAE), Nutrition Physiology and Ingestive Behavior UMR (unité mixte de recherche) (UMR PNCA), Paris, France
| | - Claire Gaudichon
- Université Paris-Saclay, AgroParisTech, National Research Institute for Agriculture, Food and Environment (INRAE), Nutrition Physiology and Ingestive Behavior UMR (unité mixte de recherche) (UMR PNCA), Paris, France
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18
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Whey for Sarcopenia; Can Whey Peptides, Hydrolysates or Proteins Play a Beneficial Role? Foods 2020; 9:foods9060750. [PMID: 32517136 PMCID: PMC7353484 DOI: 10.3390/foods9060750] [Citation(s) in RCA: 22] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2020] [Revised: 05/29/2020] [Accepted: 06/02/2020] [Indexed: 12/20/2022] Open
Abstract
As the human body ages, skeletal muscle loses its mass and strength. It is estimated that in 10% of individuals over the age of 60, this muscle frailty has progressed to sarcopenia. Biomarkers of sarcopenia include increases in inflammatory markers and oxidative stress markers and decreases in muscle anabolic markers. Whey is a high-quality, easily digested dairy protein which is widely used in the sports industry. This review explores the evidence that whey protein, hydrolysates or peptides may have beneficial effects on sarcopenic biomarkers in myoblast cell lines, in aged rodents and in human dietary intervention trials with the older consumer. A daily dietary supplementation of 35 g of whey is likely to improve sarcopenic biomarkers in frail or sarcopenia individuals. Whey supplementation, consumed by an older, healthy adult certainly improves muscle mTOR signaling, but exercise appears to have the greatest benefit to older muscle. In vitro cellular assays are central for bioactive and bioavailable peptide identification and to determine their mechanism of action on ageing muscle.
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19
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Gutman JBL, Kongshavn PAL. Cysteine/cystine-rich undenatured whey protein supplement in patients' pressure ulcers outcomes: an open label study. J Wound Care 2020; 28:S16-S23. [PMID: 31295075 DOI: 10.12968/jowc.2019.28.sup7.s16] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
Abstract
OBJECTIVE The prevalence and costs associated with treating pressure ulcers (PU) are at high levels. Frequently, PUs heal slowly or not at all, which may be due to the patient's catabolic state which may include protein energy malnutrition. The objective of this open label clinical trial was to improve healing rates by providing patients with a patented, high-quality protein containing all essential amino acids to ensure positive nitrogen balance. An additional benefit of this protein is the delivery of bioavailable cysteine (cystine) to promote glutathione (GSH) synthesis which supports immune function and heightens antioxidant defences. METHODS Patients with category II, III and IV PUs were fed 20g BID whey protein dietary supplement for 16-120 days, without change in ongoing 'best practice' PU management and their progress recorded. RESULTS A total of 10 patients were recruited, with an average age of 77 years. Most had shown no improvement in healing for ≥2 months before treatment and usually had other complications including chronic obstructive pulmonary disease (COPD), diabetes and various cardiovascular diseases. There were a total of 23 PUs, with some patients having more than one. Of these, 44% (n=10) showed complete resolution 83% (n=19) had better than 75% resolution over the observation period. Healing rates ranged from 16.9-0.2cm2/month (healed PUs) and 60.0-1.6cm2/month for resolving PUs. CONCLUSION By providing the necessary amino acids to rebuild tissues and bioactive cysteine (cystine) to promote synthesis of intracellular GSH and positive nitrogen balance, improvement in PUs healing was achieved.
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Affiliation(s)
- Jimmy B L Gutman
- Senior Medical Adviser, Immunotec Inc., 300 Joseph Carrier, Vaudreuil-Dorion, QC Canada
| | - Patricia A L Kongshavn
- Scientific Advisory Board Member, Immunotec Inc., 24-520 Marsett Place, Victoria, BC, Canada
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20
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Sousa R, Portmann R, Dubois S, Recio I, Egger L. Protein digestion of different protein sources using the INFOGEST static digestion model. Food Res Int 2020; 130:108996. [PMID: 32156409 DOI: 10.1016/j.foodres.2020.108996] [Citation(s) in RCA: 75] [Impact Index Per Article: 18.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2019] [Revised: 11/12/2019] [Accepted: 01/07/2020] [Indexed: 01/13/2023]
Abstract
In vitro digestion systems are valuable tools for understanding and monitoring the complex behavior of food degradation during digestion, thus proving to be good candidates for replacing in vivo assays. The aim of the present work was to study protein hydrolysis in a selection of different protein sources using the harmonized INFOGEST static protocol: three isolated proteins (collagen, zein, and whey protein) and five foods (sorghum flour, wheat bran cereals, peanuts, black beans, and pigeon peas). The proteins of all the substrates were analyzed by SDS-PAGE and HPLC-MS/MS. Individual amino acid composition was analyzed by high-performance liquid chromatography (HPLC). EAA/NEAA (essential amino acids/ nonessential amino acids) ratios in the substrates from low to high were as follows: wheat bran cereals, peanuts, collagen, zein, whey protein, sorghum, pigeon peas, and black beans. The results revealed sorghum, whey protein, and zein as good sources of BCAA. In all substrates, no intact protein from the substrates was visually detected by SDS-PAGE after the intestinal phase of in vitro digestion with the INFOGEST protocol. However, digestion-resistant peptides were detected in all substrates after the intestinal digestion phase. Protein hydrolysis was high in whey protein isolate and pigeon pea and low for wheat bran cereals and bovine collagen.
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Affiliation(s)
- Raquel Sousa
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | - Reto Portmann
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland
| | | | - Isidra Recio
- Instituto de Investigación en Ciencias de la Alimentación (CIAL, CSIC-UAM), Madrid, Spain
| | - Lotti Egger
- Agroscope, Schwarzenburgstr, 161, 3003 Bern, Switzerland.
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21
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Reis Lima MJ, Santos AO, Falcão S, Fontes L, Teixeira-Lemos E, Vilas-Boas M, Veloso ACA, Peres AM. Serra da Estrela cheese's free amino acids profiles by UPLC-DAD-MS/MS and their application for cheese origin assessment. Food Res Int 2019; 126:108729. [PMID: 31732033 DOI: 10.1016/j.foodres.2019.108729] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2019] [Revised: 09/12/2019] [Accepted: 09/28/2019] [Indexed: 01/14/2023]
Abstract
Serra da Estrela cheese is a high-value Portuguese Protected Designation of Origin cheese, produced with raw ewe milk. Thus, information regarding its composition is of utmost relevance for both consumers and certified producers. In this work, the chromatographic profiles of free amino acids in cheeses (45 days of maturation, 6 producers located in 5 municipalities and produced from November 2017 to March 2018) were established by UPLC-DAD-MS/MS. The proposed method allowed detecting 19 free amino acids and cystine with overall limits of detection and quantification lower than 44 μmol/L (1.4 mg/100 g cheese, wet matter) and than 134 μmol/L (4.2 mg/100 g cheese, wet matter), respectively. In all cheeses, 17 free amino acids were quantified including 8 essential amino acids (histidine, leucine-isoleucine, lysine, methionine, phenylalanine, threonine, tryptophan and valine) and 9 non-essential amino acids (arginine, asparagine, aspartic acid, cysteine, glutamic acid, glutamine, proline, serine and tyrosine). The amounts of the free amino acids, essential free amino acids, branched chain free amino acids (leucine, isoleucine and valine) plus the free amino acids ratios (mg/g protein) were further used to identify the producer of Serra da Estrela cheeses. Linear discriminant analysis coupled with the simulated annealing variable selection algorithm was used allowing the correct classification of 96% and 90 ± 8% of the samples, for leave-one-out and repeated K-fold cross-validation procedures, respectively. The satisfactory predictive performance pointed out the possibility of using cheeses' amino acids profiles as origin biomarkers for authenticity control, warranting the correctness identification of the cheese producer/brand, which is quite relevant for ensuring the consumer confidence and satisfaction when purchasing this high-value dairy food.
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Affiliation(s)
- M J Reis Lima
- Center for Studies in Education, Technology and Health (CI&DETS) and Research Centre for Natural Resources, Environment and Society (CERNAS), Polytechnic Institute of Viseu, Quinta da Alagoa - Estrada de Nelas, Ranhados, 3500 - 606 Viseu, Portugal; Department of Food Science, Agrarian School of Viseu, Polytechnic Institute of Viseu, Quinta da Alagoa - Estrada de Nelas, Ranhados, 3500 - 606 Viseu, Portugal
| | - Andréia O Santos
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal
| | - Soraia Falcão
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Luísa Fontes
- Department of Food Science, Agrarian School of Viseu, Polytechnic Institute of Viseu, Quinta da Alagoa - Estrada de Nelas, Ranhados, 3500 - 606 Viseu, Portugal
| | - Edite Teixeira-Lemos
- Center for Studies in Education, Technology and Health (CI&DETS) and Research Centre for Natural Resources, Environment and Society (CERNAS), Polytechnic Institute of Viseu, Quinta da Alagoa - Estrada de Nelas, Ranhados, 3500 - 606 Viseu, Portugal; Department of Food Science, Agrarian School of Viseu, Polytechnic Institute of Viseu, Quinta da Alagoa - Estrada de Nelas, Ranhados, 3500 - 606 Viseu, Portugal
| | - Miguel Vilas-Boas
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ana C A Veloso
- CEB - Centre of Biological Engineering, University of Minho, Campus de Gualtar, 4710-057 Braga, Portugal; Instituto Politécnico de Coimbra, ISEC, DEQB, Rua Pedro Nunes, Quinta da Nora, 3030-199 Coimbra, Portugal
| | - António M Peres
- Laboratory of Separation and Reaction Engineering - Laboratory of Catalysis and Materials (LSRE-LCM), ESA, Instituto Politécnico de Bragança, Campus Santa Apolónia, 5300-253 Bragança, Portugal; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
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Marti-Quijal FJ, Zamuz S, Tomašević I, Gómez B, Rocchetti G, Lucini L, Remize F, Barba FJ, Lorenzo JM. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.097] [Citation(s) in RCA: 30] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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23
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Corgneau M, Gaiani C, Petit J, Nikolova Y, Banon S, Ritié‐Pertusa L, Le DTL, Scher J. Nutritional quality evaluation of commercial protein supplements. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14170] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Affiliation(s)
- Magda Corgneau
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | - Claire Gaiani
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | - Jeremy Petit
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | - Yoana Nikolova
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | - Sylvie Banon
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
| | | | | | - Joël Scher
- Laboratoire d'Ingénierie des Biomolécules Université de Lorraine 2, Avenue de la Forêt de Haye, TSA 40602 54518 Vandœuvre‐lès‐Nancy France
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Rodrigues BL, da Costa MP, da Silva Frasão B, da Silva FA, Mársico ET, da Silveira Alvares T, Conte-Junior CA. Instrumental Texture Parameters as Freshness Indicators in Five Farmed Brazilian Freshwater Fish Species. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-017-0926-y] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Effect of different fat replacers on the physicochemical and instrumental analysis of low-fat cupuassu goat milk yogurts. J DAIRY RES 2017; 83:493-496. [PMID: 27845025 DOI: 10.1017/s0022029916000674] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
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). The addition of the carbohydrates (inulin and maltodextrin) and proteins (whey protein and skim milk powder) also influenced the colour of the low-fat cupuassu goat milk yogurt (P < 0·05). All fat replacer treatments (SI, SM, SW and SP) presented a higher (P < 0·05) apparent viscosity than W and S yogurts. However, only the addition of skim milk powder increased the texture parameters (firmness and consistency) (P < 0·05). These results suggest that skim milk powder can be used to improve the texture properties of low-fat cupuassu goat milk. Furthermore, inulin, maltodextrin, and whey protein can potentially be applied in the goat dairy industry to increase the viscosity of yogurts.
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Dhanraj P, Jana A, Modha H, Aparnathi KD. Influence of using a blend of rennet casein and whey protein concentrate as protein source on the quality of Mozzarella cheese analogue. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:822-831. [PMID: 28298697 PMCID: PMC5334242 DOI: 10.1007/s13197-017-2528-5] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/24/2017] [Accepted: 01/31/2017] [Indexed: 11/26/2022]
Abstract
The effect of incorporating whey protein concentrate (WPC) on the quality characteristics of Mozzarella cheese analogue (MCA) based on rennet casein (RC) was studied. The proportion of RC:WPC tried out were 95:5, 90:10, and 85:15 w/w. The formulation of MCA comprised of 23.5% of blend of RC and WPC, 15% specialty vegetable fat, 2.75% trisodium citrate + disodium hydrogen orthophosphate (2.5:1, w/w), 0.07% calcium chloride, 0.6% citric acid, 1.1% NaCl, 1.5% cheese bud flavoring, and rest water. Varying the proportion of RC and WPC had a significant influence on the composition, textural properties, baking qualities and sensory quality of MCA judged as a topping on pizza pie. MCA made using protein blends (RC:WPC-90:10 or 85:15) behaved satisfactorily during pizza baking trials. However, looking at the superiority of MCA made using RC:WPC (90:10) with regard to shred quality and marginal superiority in terms of the total sensory score of cheese, judged as pizza topping, the former blend (i.e. RC:WPC, 90:10) was selected. The MCA obtained employing such protein blend had composition similar to that of Pizza cheese prepared from cheese milk and had requisite baking characteristics needed as a pizza topping. It is recommended to use a blend of RC and WPC (90:10) as the protein source in the formulation of MCA to obtain nutritionally superior cheese product having desired functional properties for its end use in baking applications.
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Affiliation(s)
| | - Atanu Jana
- Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388 110 India
| | - Hiral Modha
- Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388 110 India
| | - K. D. Aparnathi
- Department of Dairy Technology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat 388 110 India
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A novel liquid chromatography tandem mass spectrometry method for simultaneous determination of branched-chain amino acids and branched-chain α-keto acids in human plasma. Amino Acids 2016; 48:1523-32. [PMID: 26984321 DOI: 10.1007/s00726-016-2212-5] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2015] [Accepted: 03/04/2016] [Indexed: 12/26/2022]
Abstract
Branched-chain amino acids (BCAAs) and branched-chain α-keto acids (BCKAs) play significant biological roles as they are involved in protein and neurotransmitter synthesis as well as energy metabolism pathways. To routinely and accurately study the dynamics of BCAAs and BCKAs in human diseases, e.g. cerebral infarction, a novel liquid chromatography-tandem mass spectrometry (LC-MS/MS) method has been developed and validated. The plasma samples were deproteinized with acetonitrile, and then separated on a reversed phase C18 column with a mobile phase of 0.1 % formic acid (solvent A)-methanol (solvent B) using gradient elution. The detection of BCAAs and BCKAs was conducted in multiple reaction monitoring with positive/negative electrospray ionization switching mode. Biologically relevant isomers such as leucine and isoleucine were individually quantified by combining chromatographic separation and fragmentation. Good linearity (R (2) > 0.99) was obtained for all six analytes with the limits of detection from 0.1 to 0.2 µg/mL. The intra-day and inter-day accuracy ranged from 93.7 to 108.4 % and the relative standard deviation (RSD) did not exceed 15.0 %. The recovery was more than 80 % with RSD less than 14.0 %. The main improvements compared to related, state-of-the-art methods included enhanced sensitivity, enhanced separation of isomers, and reduced complexity of sample processing. Finally, the validated method was applied to analyze the plasma samples of healthy volunteers and patients suffering cerebral infarction, and significant differences in the concentration levels of BCAAs and BCKAs were observed.
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