Whey protein
Linda M. Castell, Samantha J. Stear (Nottingham), Louise M. Burke in Nutritional Supplements in Sport, Exercise and Health, 2015
Whey protein is a widely available dietary supplement that is often used to promote weight loss and/or support the maintenance, repair and synthesis of muscle proteins. Whey is the liquid portion of coagulated milk and represents ~20% of the total protein mass of milk. It is a high quality protein source that contains all the amino acids to synthesize fully functional bodily proteins (Tang et al., 2009). Compared with other dietary protein sources, the amino acid composition of whey is high in leucine (see section on leucine), an amino acid known to regulate mRNA translation in an insulin-dependent manner (Burd et al., 2013). Recent interest has also emerged with regards to specific whey-derived bioactive peptides that may have a positive impact on several bodily functions including cardiovascular, digestive or immune activities (Nagpal et al., 2011).
Nutritional Ergogenic Aids: Introduction, Definitions and Regulatory Issues
Ira Wolinsky, Judy A. Driskell in Nutritional Ergogenic Aids, 2004
Amino acid supplements are often viewed by the public as safe and natural alternatives for those individuals wishing to avoid many of the hormonebased supplements on the market today. Like many nutrition supplements marketed for ergogenic purposes (such as creatine, carnitine and glycerol), BCAA are found naturally in nutritional significant levels in the diet. Therefore, both food and supplementation should be considered together when designing research studies and developing recommendations for supplementation. BCAA are found in all protein-containing foods, but egg and poultry, meat and milk (particularly whey) have notable BCAA content (BCAA to total protein ratio). b-lactoglobulin, the most abundant whey protein, is leucine rich. Whey protein has become one of the most popular types of protein used in powders and high-protein sport bars and shakes. Among plant food sources, oats, soy, lentils and wheat germ have respectable leucine levels. Isoleucine is found in especially high amounts in meats, fish, cheese, most seeds and nuts, eggs, chicken and lentils. Important sources of valine include soy flour, cottage cheese, fish, meats and vegetables.
Milk feeding
Judy More in Infant, Child and Adolescent Nutrition, 2021
The several types of infant and follow on formulas set out in Table 8.4:Whey-dominant infant formula: The protein has the same whey-to-casein ratio (60: 40) as mature breast milk.Hungry infant milk: These casein dominant milk based formulas have the same energy and nutrient content as the whey dominant formulas. The protein has the same whey-to-casein ratio (20: 80) as cow’s milk. There is no evidence to support the claim that these formulas are suitable for hungrier babies but there is some evidence that they may take longer to empty from the stomach and infants may therefore feel satisfied for longer (Taitz and Scholey 1989, Billeaud et al. 1990).Modified infant formulas for infants with mild digestive problems such as colic and reflux are labelled Comfort, Anti-reflux or Lactose free.Partially hydrolysed whey protein formula – for infants at risk of food allergies, however scientific evidence is not yet clear on whether they reduce the risk of a cow's milk protein allergy.
Effects of a Plant-Based High-Protein Diet on Fatigue in Breast Cancer Patients Undergoing Adjuvant Chemotherapy – a Randomized Controlled Trial
Published in Nutrition and Cancer, 2023
Esther Sathiaraj, Kamar Afshan, Sruthi R, Arti Jadoni, Krithika Murugan, Shekhar Patil, Radheshyam Naik
A negative correlation was also observed between fatigue scores and muscle mass, although this was not statistically significant. This could imply that by increasing muscle mass among patients with breast cancer, the prevalence of fatigue could be reduced. This is consistent with previous studies that have shown that prevention of sarcopenia and preservation of muscle mass have positive patient-related outcomes, including fatigue (43, 44). A recent study has shown that a high protein diet and not isolated branched chain amino acid can improve the skeletal muscle mass in patients with gastrointestinal cancers (45) while whey protein supplementation is considered excellent for maintaining muscle mass even under caloric restriction (46). Protein source is a topic of interest for patients and clinicians. A diet rich in plant-derived proteins may support muscle anabolism, albeit requiring a larger quantity of protein to fulfill the recommended intake (47) and therefore a whey-based supplement was added to the intervention protocol to meet the protein requirement. A high protein diet can be a cost-effective way to improve muscle mass rather than focusing on ingestion of supplements. However, whey protein contains branched-chain amino acids, has a high amino acid content, and is digested rapidly, making it a high-quality protein source. Branched-chain amino acids such as leucine are considered major stimulators of muscle protein synthesis (48, 49). A longer study duration may have demonstrated a stronger and statistically significant correlation between muscle mass and CRF.
A Randomized Controlled Pilot Exercise and Protein Effectiveness Supplementation Study (EXPRESS) on Reducing Frailty Risk in Community-Dwelling Older People
Published in Journal of Nutrition in Gerontology and Geriatrics, 2021
Agathe Daria Jadczak, Renuka Visvanathan, Robert Barnard, Natalie Luscombe-Marsh
Participant retention is often cited as another issue affecting the quality of studies. In our research we found that whilst the interventions were safe, there were tolerability issues related to the nutritional supplementation; this is something that we46 and other groups47 had noted previously when using commercial products.46,47 Difficulty ingesting the protein drinks, and tolerability of the drinks once consumed resulted in early withdrawals from this study. Therefore, sample size estimation for future studies of this nature should allow for a dropout rate of ∼25%. Those that remained in the study reported high compliance with both types of protein supplements (i.e., 90.3%), which conforms to findings from other studies that investigated the effects of dairy proteins. For example, Fielding et al.,47 as well as Collins et al.,48 also reported high compliance to twice daily 20 g supplements of whey protein in combination with resistance-based exercise despite undesirable gastrointestinal effects. Lactose intolerance is often cited as the cause of gastrointestinal issues in response to dairy. However, the whey protein isolate used in this study had negligible lactose, and known lactose intolerance was an exclusion criterion. Since whey has been demonstrated to empty from the stomach more rapidly than other proteins,49 it is plausible that rapid gastric emptying caused the bloating, nausea and diarrhea experienced by some participants in this study; these are all symptoms of idiopathic accelerated gastric emptying.50
Application of encapsulated natural bioactive compounds from red pepper waste in yogurt
Published in Journal of Microencapsulation, 2019
Vanja Šeregelj, Vesna Tumbas Šaponjac, Steva Lević, Ana Kalušević, Gordana Ćetković, Jasna Čanadanović-Brunet, Viktor Nedović, Slađana Stajčić, Jelena Vulić, Ana Vidaković
Among the wide range of carrier materials, whey protein isolate has been applied in this study for significant commercial potential as a by-product of cheese production, with superior gelling and emulsification properties, rich in β-lactoglobulin and α-lactalbumin. Furthermore, it is a suitable vehicle for different bioactive compounds based on sustained antioxidative activity throughout simulated digestion models (Tumbas Šaponjac et al.2016). Additionally, the use of this material may represent an additional improvement in the nutritional value of the final product. Thus, encapsulated extract of pepper waste could be used in the food industry as a colourant in the production of dairy and meat products, potato chips, popcorn, salads, mayonnaise, soups, sauces, jams, beverages and bakery additives, but feed, as well (Rascón et al.2011).
Related Knowledge Centers
- Antibody
- Casein
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- Cheese
- Whey Protein
- Α-Lactalbumin
- Beta-Lactoglobulin