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Whey protein ingestion during recovery from exercise increases myofibrillar but not muscle connective protein synthesis rates. It has been speculated that whey protein does not provide sufficient glycine to maximize postexercise muscle connective protein synthesis rates. In the present study, we assessed the impact of coingesting different amounts of collagen with whey protein as a nutritional strategy to increase plasma glycine availability during recovery from exercise. In a randomized, double-blind, crossover design, 14 recreationally active men (age: 26 ± 5 years; body mass index: 23.8 ± 2.1 kg·m−2) ingested in total 30 g protein, provided as whey protein with 0 g (WHEY), 5 g (WC05); 10 g (WC10), and 15 g (WC15) of collagen protein immediately after a single bout of resistance exercise. Blood samples were collected frequently over 6 hr of postexercise recovery to assess postprandial plasma amino acid kinetics and availability. Protein ingestion strongly increased plasma amino acid concentrations (p <.001) with no differences in plasma total amino acid availability between treatments (p >.05). The postprandial rise in plasma leucine and essential amino acid availability was greater in WHEY compared with the WC10 and WC15 treatments (p <.05). Plasma glycine and nonessential amino acid concentrations declined following whey protein ingestion but increased following collagen coingestion (p <.05). Postprandial plasma glycine availability averaged −8.9 ± 5.8, 9.2 ± 3.7, 23.1 ± 6.5, and 39.8 ± 11.0 mmol·360 min/L in WHEY, WC05, WC10, and WC15, respectively (incremental area under curve values, p <.05). Coingestion of a small amount of collagen (5 g) with whey protein (25 g) is sufficient to prevent the decline in plasma glycine availability during recovery from lower body resistance-type exercise in recreationally active men. [ABSTRACT FROM AUTHOR]

Previous studies showed that collagen peptide supplementation along with resistance exercise enhance muscular recovery and function. Yet, the efficacy of collagen peptide supplementation in addition to standard nutritional practices in athletes remains unclear. Therefore, the objective of the study was to compare the effects of combined collagen peptide (20 g) and whey protein (25 g) supplementation with a similar daily protein dose (45 g) of whey protein alone on indices of muscle damage and recovery of muscular performance during eccentric exercise training. Young fit males participated in a 3-week training period involving unilateral eccentric exercises for the knee extensors. According to a double-blind, randomized, parallel-group design, before and after training, they received either whey protein (n = 11) or whey protein + collagen peptides (n = 11). Forty-eight hours after the first training session, maximal voluntary isometric and dynamic contraction of the knee extensors were transiently impaired by ∼10% (Ptime <.001) in whey protein and whey protein + collagen peptides, while creatine kinase levels were doubled in both groups (Ptime <.01). Furthermore, the training intervention improved countermovement jump performance and maximal voluntary dynamic contraction by respectively 8% and 10% (Ptime <.01) and increased serum procollagen type 1N-terminal peptide concentration by 10% (Ptime <.01). However, no differences were found for any of the outcomes between whey and whey protein + collagen peptides. In conclusion, substituting a portion of whey protein for collagen peptide, within a similar total protein dose, improved neither indices of eccentric muscle damage nor functional outcomes during eccentric training. [ABSTRACT FROM AUTHOR]

Bovine milk peptides are the protein fragments with diverse bioactive properties having antioxidant, anticarcinogenic, other therapeutic and nutraceutical potentials. These peptides are formed in milk by enzymatic hydrolysis, gastrointestinal digestion and fermentation processes. They have significant health impact with high potency and low toxicity making them a suitable natural alternative for preventing and managing diseases. Antibiotic resistance has increased the quest for better peptide candidates with antimicrobial effects. This article presents a comprehensive review on well documented antimicrobial, immunological, opioid, and anti-hypertensive activities of bovine milk peptides. It also covers the usage of computational biology tools and databases for prediction and analysis of the food-derived bioactive peptides. In silico analysis of amino acid sequences of Bos taurus milk proteins have been predicted to generate peptides with dipeptidyl peptidase IV inhibitory and ACE inhibitory properties, making them favorable candidates for developing blood sugar lowering drugs and anti-hypertensives. In addition to the prediction of new bioactive peptides, application of bioinformatics tools to predict novel functions of already known peptides is also discussed. Overall, this review focuses on the reported as well as predicted biologically active peptide of casein and whey proteins of bovine milk that can be utilized to develop therapeutic agents. [ABSTRACT FROM AUTHOR]

Practical Application Whey protein concentrate (WPC) is consumed for its high protein content. The structure and biological functionality of whey proteins in WPC powders may be affected by the drying technique applied. However, the specific impact of spray drying and freeze drying on the overall protein profile of whey protein derived from sweet whey streams at scale is unknown. Herein, we examine the effects of commercial‐scale freeze drying and spray drying on WPC to determine which method better preserves bioactive whey proteins, with the goal of helping the dairy industry create high‐value products that meet the growing consumer demand for functional dairy products. WPCs were produced from pasteurized liquid whey using either a commercial spray dryer or freeze dryer. A variety of analytical techniques, including enzyme‐linked immunosorbent assay, polyacrylamide gel electrophoresis, and bottom‐up proteomics using liquid chromatography‐tandem mass spectroscopy were used to identify, quantify, and compare the retention of bioactive proteins in WPC before and after spray drying and freeze drying. In addition, the extent of denaturation was studied via solubility testing, differential scanning calorimetry, and hydrophobicity assessment. There was little to no difference in the retention or denaturation of key bioactive proteins between spray‐dried and freeze‐dried WPC powders. There was a higher percentage of select Maillard modifications in freeze‐dried and spray‐dried powders than in the control. The lack of significant differences between spray drying and freeze drying identified herein indicates that freeze drying does not meaningfully improve retention of bioactive proteins compared with spray drying when performed after multiple pasteurization steps.This study aimed to provide insight into the impacts of spray drying versus freeze drying on whey proteins. Overall, our results indicate that for commercial dairy processing that involves multiple rounds of pasteurization, freeze drying does not meaningfully improve the retention of bioactive proteins compared with spray drying. These findings may help the food and dairy industry make informed decisions regarding the processing of its whey protein products to optimize nutritional value. [ABSTRACT FROM AUTHOR]

Summary: Insufficient sleep is a growing global problem, with poor sleep associated with many negative health and performance outcomes. Previous reviews investigating the effect of diet on sleep have highlighted the amino acid tryptophan as a promising sleep‐promoting nutrient, with the richest food source of tryptophan, ⍺‐lactalbumin, requiring further investigation. Therefore, this systematic review aimed to review the existing evidence of association between ⍺‐lactalbumin and sleep. Four electronic databases (CINAHL Complete, Embase, MEDLINE Complete, and SPORTDiscus with Full Text) were searched from database inception to March 2023, with primary research articles included if they contained α‐lactalbumin as an independent variable, an outcome measure of sleep or sleepiness, and participants were ≥ 18 years old. Eight studies were reviewed, with four studies recruiting athletic populations (50%) and four recruiting healthy participants (50%). Sleep or sleepiness was measured objectively in six studies (75%), with two studies employing polysomnography and four utilizing actigraphy to assess sleep. Across the studies, 20–60 g of ⍺‐lactalbumin was supplemented, with five studies (63%) observing a positive association between α‐lactalbumin and sleep. Sleep‐onset latency was the primary sleep metric improved following evening supplementation of α‐lactalbumin (≤ 3.5 hr pre‐sleep), with no studies observing any negative associations with sleep. Data from this review suggest that individuals that have difficulty initiating sleep may benefit most from pre‐sleep α‐lactalbumin supplementation. Further research is required to establish the effect that α‐lactalbumin has on sleep architecture, through the use of more comprehensive sleep analysis tools such as portable electroencephalography or polysomnography, in combination with stringent dietary controls. [ABSTRACT FROM AUTHOR]

Purpose: The importance of maintaining good mental health with overall well-being has recently drawn attention from various fields. Functional peptides found from various protein sources reportedly reduce mental health problems. We found a new decapeptide (AJI-801) from whey proteins, which can possibly improve mood status and increase blood acetyl-L-carnitine (ALC) and fibroblast growth factor 21 (FGF21) levels. In this study, we assessed the effects of a single intake of whey protein hydrolysate containing a high amount of AJI-801 (WPH) on blood variables and mood status. Methods: A randomized, double-blind, placebo-controlled cross-over trial of two doses of WPH (100 and 500 mg) was conducted. Participants, aged between 20 and 59 years with fatigue were allocated to two groups based on the WPH doses received, and set first test food in each study. The blood ALC and FGF21 levels at baseline and after 60, 120, and 180 min of test food intake were analyzed and the responses to the questionnaire items for mood status were obtained at baseline and after 60 and 180 min of test food intake. Results: There were no significant differences in the blood ALC and FGF21 levels between the two groups. As mood status, intake of 500-mg WPH (including 2.5-mg AJI-801) showed significant improvement in Depression/Dejection of the Profile of Mood States Questionnaire second edition and visual analog scale score for depression, as compared to the placebo. Conclusions: Intake of AJI-801 500-mg WPH (including 2.5-mg AJI-801) contributes to the improvement of feeling down in healthy persons with fatigue. Trial registration: University Hospital Medical Information Network Clinical Trial Registry (UMIN 000046829). [ABSTRACT FROM AUTHOR]

BACKGROUND: Biopolymer based water‐in‐oil‐in‐water double (W1/O/W2) emulsion systems comprise a complex emulsion system that might be affected by several factors and the status at multiple phases. The present study investigated the physicochemical properties of W1/O/W2 double emulsions with inner W1 phase incorporated with various polysaccharides and the outer phase stabilized by whey protein isolate (WPI). Six different polysaccharides were selected as co‐emulsifiers in the inner phase, and their effects on morphology, droplet size, zeta potential and rheology properties were evaluated. Furthermore, the impact of WPI/polysaccharide concentration and pH on the physicochemical properties and storage stability of the emulsions was compared. RESULTS: Emulsions with an inner phase incorporated with xanthan gum and carrageenan exhibited better stability than others. Increasing the concentration of WPI enhanced the overall stability of the double emulsion, although it compromised the integrity of the internal W1/O interface. On the other hand, a 1.0% concentration of polysaccharide, specifically when carrageenan is used, slowed down droplet floating and coagulation. An acidic external aqueous phase (pH 4) led to larger and more uniform particle size distributions, as well as enhanced stability. The lower pH decreased the viscosity and delayed molecular exchange in the oil phase, thereby preserving the structure of the double emulsion. CONCLUSION: These findings contribute to a better understanding of the factors influencing the stability and properties of W1/O/W2 double emulsions with addition of anionic polysaccharides in the inner water phase. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

To assess the effects of 2-months of 30 g/day whey protein supplementation on body composition, selected biochemical parameters and high intensity physical performance in 29 well-trained endurance athletes. Subjects were randomly divided into 2 groups: whey group (n = 20), and control group (n = 9). Body composition, selected biochemical parameters, and Wingate peak power (PP) and mean power (MP), and maximal aerobic speed (MAS) were assessed before and after the intervention in both groups. The two groups continued to follow their specific training regimens during the 2-month intervention. After this period, body mass was increased in the whey group (3.8%, P < 0.001), with a decrease in percentage body fat (P < 0.004), and an increase in leg muscle volume (P < 0.001). These parameters were unchanged in the control group. Resting values of plasma ASAT, ALAT, CK, total cholesterol, LDL-cholesterol (all at P < 0.05), and urea (P < 0.01) were reduced in the whey group after the intervention. The control group showed no changes. The whey group had increased PP and MP, (P < 0.001 both) and MAS (P < 0.05), and decreased fatigue index (P < 0.05) after the 2-month intervention. The control group showed no significant changes of these measures. Whey protein supplementation combined with 2-month endurance training leads to a reduction of body fat, and increased leg muscle volume. ASAT, ALAT, and CK, were also reduced. These changes were accompanied by improvements in PP, and MP, as well as MAS in well-trained endurance athletes. These data suggest that protein supplementation could also be recommended for endurance athletes to support recovery and high intensity physical performances. [ABSTRACT FROM AUTHOR]

Spray drying is a well-established, energy efficient, and scalable process widely used in the food industry, however it may lead to thermal degradation of susceptible compounds, such as (poly)phenols, resulting in biological activity loss to some extent. In this study, we aimed to improve the physicochemical stability and bioaccessibility of (poly)phenols from Rosa pimpinellifolia fruit extract (Rosa extract) loaded in liposomes by generating solid particles via spray drying. Liposomes were conjugated with chitosan (Ch) and whey protein (Wp) to optimize the biopolymer concentrations by monitoring mean particle diameter, polydispersity index, and surface charge. The mean diameter of liposomes ranged between 135 and 210 nm upon optimal addition of Ch (0.4%, w/v) and Wp (4.0%, w/v) which also increased the entrapment efficiency of (poly)phenols from 74.2 to 77.8% and 79.1%, respectively. After spray drying, about 65–76% of the antioxidant capacity were retained in biopolymer-conjugated liposomes (Ch or Wp) while the retention rate was 48% in only spray-dried extract (Rosa extract powder). Compared to unencapsulated Rosa extract, spray drying (Rosa extract powder) and conjugation with Ch (Ch-Lip powder) or Wp (Wp-Lip powder) significantly increased the bioaccessibility of (poly)phenols and preserved their antioxidant capacity. Based on the findings of this study, Ch- or Wp-conjugation of liposomes prior to spray drying could improve physicochemical stability and protect (poly)phenols loaded in liposomes against processing stress and passage through the digestive tract. Further in vitro and in vivo investigations on a variety of bioactive compounds may draw more attention to their potential as functional foods. [ABSTRACT FROM AUTHOR]

Incorporating plant protein isolates into milk can enhance probiotic culture growth by providing essential nutrients and altering the physicochemical properties of fermented milk. This study investigated the effects of adding 1.5% or 3.0% soy, pea, and whey protein isolates on the growth of Lacticaseibacillus casei and Lactobacillus johnsonii monocultures, as well as the physicochemical (acidity, syneresis, color) and organoleptic properties of fermented milk during 21 days of refrigerated storage. The results showed that 1.5% SPI and WPI did not significantly alter milk acidity compared to controls. Still, pH increased with 1.5% and 3.0% PPI. Storage time significantly affected pH in L. casei fermented milk. The initial addition of WPI at 1.5% and 3.0% reduced syneresis in L. casei fermented milk compared to other samples. Color components were significantly influenced by isolates. Initial L. casei cell counts were lower with SPI (LCS1.5 and LCS3) and 1.5% PPI (LCP1.5) compared to controls. Increasing isolate concentration from 1.5% to 3% enhanced L. johnsonii growth in WPI-milk but reduced L. casei in LCW3 compared to LCW1.5. Only increased pea protein concentration significantly increased L. casei growth. Probiotic populations generally were reduced during extended storage. Moreover, isolates impacted milk organoleptic evaluation. This research demonstrates the potential of protein isolates in creating health-promoting and diverse fermented products and offers insights into their interaction with probiotic cultures to advance functional food technologies. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The purpose of the present research was to prepare a novel biodegradable coating of whey protein (whey) and essential oil of Trachyspermum copticum L. (forms of free (EO) and Pickering emulsion (NEO)) to improve the shelf life of beef. In this study, various microbiological, chemical, and sensory analyses were performed. The results showed that after 18 days, the highest and lowest microbiological counts were related to control samples and whey‐NEO treatments, respectively. The total viable count (TVC) was 8.2 and 6.8 log CFU/g, the total psychrotrophic count (TPC) was 8.5 and 6.7 log CFU/g, and the lactic acid bacteria (LAB) count was 7.7 and 6.5 log CFU/g for control and whey‐NEO treatments, respectively. Chemical analysis of whey‐NEO treatment and control sample were 6.3 and 7.5 for pH, 9.8 and 13.9 meq/kg for PV (peroxide value), 5.45 and 8.85 mg/kg for TBARS (thiobarbituric acid reactive substances), and 25.1 and 39.4 mgN/100 g for TVB‐N (total volatile basic nitrogen), respectively. The best result was associated with the whey‐NEO treatment; consequently, coatings with whey and EO Pickering emulsion should be considered as a potential active coating in the meat industry. [ABSTRACT FROM AUTHOR]

Pingyin rose is an edible flower rich in anthocyanins. In this study, antioxidant capacity and color were used as the main evaluation indexes to investigate the effects of common physical and chemical factors on the stability of rose anthocyanin extracts (RAEs). In addition, the physicochemical properties of the whey protein isolate (WPI)‐RAEs complex after spray drying were studied. Vitamin C, temperature, and some metal ions can cause different degrees of discoloration of RAEs solution. More importantly, heat treatment, as well as most metal ions and sugars, had no significant effect on the antioxidant capacity of RAEs solution (p > 0.05). Moreover, compared to spray‐dried pure WPI, the WPI‐RAEs powder was delicate and uniform, and had higher particle size, bulk density, moisture activity, and better gel properties. The release rate of all WPI‐RAEs sol/gel to RAEs reached about 89% in the intestinal digestion stage, but the WPI‐RAEs interaction reduced the digestibility of protein in the intestinal digestion stage. We hope that this study can provide a theoretical basis for the development and utilization of WPI‐RAEs as food ingredients. [ABSTRACT FROM AUTHOR]

Food industry has partially replaced animal proteins with plant‐derived alternatives, and effects of combining these two types on properties of food systems need to be elucidated. This study fabricated and characterised emulsion gels of mixed whey and pea protein, varying protein mass ratios from 100:0 to 0:100 and oil volumes from 30% to 45%, induced by transglutaminase cross‐linking. An increase in pea protein led to larger particle size and reduced surface charge in the solutions. Emulsion droplet size ranged from 0.60 to 15.17 μm, increasing with higher levels of pea protein and oil. Mixed protein gels exhibited significantly greater hardness compared to gels with individual proteins. Water‐holding capacity of pure whey protein emulsion gels exceeded 90%, while the value remained above 80% when pea protein was less than 50%. Partially replacing whey protein with pea protein may have potential applications in food products such as salad dressings and cheese. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION While yogurt is the leading fermented milk product, kefir is at the top of the beverage scale. Milk proteins, on the other hand, show specific functions that positively affect healthy nutrition due to the bioactive components, that they provide the necessary amino acids for growth and development.In our study, kefir, a functional product enriched with whey proteins, casein and skimmed milk powder, which are the natural components of milk, was produced. Added‐protein kefir samples were applied the in vitro digestion protocol, static method. In order to observe different protein behaviors, samples were taken pre‐digestion, at 120th minute and at 240th minute of digestion protocol. ACE and Antioxidant capacity determination analyzes were carried out. While ACE inhibition values were in the range of 78.63–90.30% pre‐digestion, they changed in the range of 86.97–96.38% after gastrointestinal digestion. It was determined that the ACE inhibition values of the control sample remained at the lowest level at all stages of digestion and that the difference between all of samples was significant (P < 0.05). Antioxidant activity value ranging from 0.3615–0.5512 meq Ascorbic acid/μg before digestion was determined as 1.3796–1.9313 meq Ascorbic acid/μg after gastrointestinal digestion (P < 0.05).Kefir samples containing whey protein stand out with their high potential in terms of both antioxidant activity capacity and ACE inhibition activity at all stages of digestion. Considering their therapeutic effects in fermented products, it is thought that whey proteins among milk proteins will be important alternative sources to enrich the protein content in kefir production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND RESULTS CONCLUSION Stimuli‐responsive emulsions have garnered significant attention for their ability to enhance sensory qualities and control the release of encapsulated nutrient in emulsion‐based products. However, the characteristics of synthetic materials of fabricating stimuli‐responsive emulsions have been a crucial limitation in the food industry. Regulating the behavior of molecules at the interface could potentially achieve the desired stimuli‐responsive behavior, but currently there is limited information available.High‐internal‐phase emulsions (HIPEs) were fabricated for the encapsulation of allicin, stabilized by a complex of 20 g kg−1 whey protein amyloid fibrils (WPF) and 20 g kg−1 glycyrrhizin fibers (GA). The intermolecular interactions between WPF and GA in the fiber complexes were predominantly governed by hydrophobic and electrostatic forces. These complexes adsorbed and stacked around the oil droplets, forming a protective interfacial film that enhanced droplet stability. An increased proportion of WPF (WPF = 3:1 or 4:1) surrounding the oil droplets enhanced the accelerated storage stability of HIPEs, with instability indexes approaching 0.2. Additionally, HIPEs displayed a temperature‐dependent modulus, with the emulsion stabilized by a WPF ratio of 3:1 showing the highest modulus at 85 °C. The encapsulation efficiency of allicin in HIPEs ranged from 88.69 ± 6.62% to 101 ± 1.37% at 25 °C, and from 31.95 ± 1.92% to 78.69 ± 4.63% after incubation at 85 °C for 8 h. The release profile of allicin from the HIPEs exhibited thermal responsiveness, depending on the interfacial content of GA.These findings indicated that the thermal‐responsive properties of HIPEs can be strategically engineered by manipulating their interfacial characteristics. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

The Whey acidic protein four-disulfide core (WFDC) protein family consists of proteins with one or more WFDC domains which are ubiquitously expressed throughout the body of human and perform a wide range of functions, including antiprotease, antibacterial, and immunomodulatory functions. Aberrant expression of WFDC proteins is associated with human diseases. However, review on the WFDC protein family is limited and insufficient. Furthermore, a systematic summary of the underlying mechanisms of WFDC protein activity is lacking. In this review, we give a summary of the structural basis and molecular function of these proteins and review the immune regulatory mechanisms and signaling pathways of WFDC proteins in the development of certain diseases. Furthermore, we discuss the diagnostic and prognostic potential of multiple WFDC proteins in the aforementioned conditions, as well as their prospective use. At last, we also discuss the progress of WFDC protein in clinical trials and put forward some research difficulties and the directions of follow-up research. Our review highlights the functional diversity and clinical significance of WFDC proteins family, while providing potential targets for drug development and innovative therapeutic strategies, this review lays the foundation and direction for future research on WFDC proteins. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Construction of meat analogs based on pea protein isolate (PPI) alone by high moisture extrusion (HME) is diffocult as a result of the lack of anisotropic structures. In the present study, 0%–15% of whey protein (WP) was introduced to PPI to make hybrid blends, which were used to construct HME extrudates.WP enhanced the hardness, adhesive, cohesiveness and gumminess of the extrudates and facilitated the formation of a distinct anisotropic structure of PPI. The fibrous degrees of the extrudates containing 10% and 15% WP were around 1.50. The addition of WP, which has more ‐SH groups, increased the disulfide bonds and hydrogen bonding in the extrudates, leading to a denser cross‐linked structure. Particle size distribution and Fourier transform infrared analysis showed that WP induced more compact structured aggregates and more β‐sheet structures in the extrudates. Furthermore, the higher hydration capacity of WP may also help form a dilute melt and generate a more pronounced plug flow, assisting the formation of fiber structures of PPI.The present study demonstrates that WP is a potential modifier, which could be used to improve the structure of PPI‐based meat analogs. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

IntroductionMethodsResultsDiscussionNovel treatments are being researched to develop more safe and effective protective medications for anaphylaxis. Camel whey protein (CWP) and baicalein (BAC, one of the major flavones) have multiple beneficial properties including anti-inflammatory and antioxidant activities.The current study investigated/compared the therapeutic protection of repeated intragastric administration of CWP (100 mg/kg body weight, as an animal extract) and BAC (10 mg/kg body weight, as a plant extract), before the challenge with ovalbumin (OVA) or receiving the compound 48/80 (C48/80), against mice models for IgE-independent and dependent anaphylaxes. Besides, their effects on mast cells (MCs) downstream cell signaling were explored.The results revealed that CWP and BAC reduced the mortality rate, as compared with a MCs stabilizer “sulfasalazine (SSZ, 100 mg/kg body weight, intraperitoneally),” in both mice models. Furthermore, they prevented the MCs degranulation and significantly reduced (p < .05) lung tissue levels of cell signaling (p-AKT, p-ERK, and p-IκBα). Additionally, they decreased histamine, tryptase, leukotriene C4, prostaglandin D2, interleukin (IL)-4, and IL-10 levels in broncho-alveolar and peritoneal lavages in systemic anaphylaxis mice models. They also restored the stabilization of peritoneal MCs membrane in inverted light microscopy results accompanied by amelioration of the lung histology.The present study provided evidence for the protective therapeutic effect of CWP and BAC against anaphylaxis. As a result, CWP and BAC may be used as preventative supplemented regimens for both non-vegetarian and vegetarian consumers to treat allergy through downregulation of MCs signal transduction pathways, and hence controlling the production of inflammatory mediators. [ABSTRACT FROM AUTHOR]

N‐glycans present in milk glycoproteins (e.g. lactoferrin and immunoglobulin G) can provide infants with nutritional and protective effects similar to breast milk. In this study, we enriched N‐glycoproteins from WPC 70 using ultrafiltration and anion exchange chromatography on DEAE Sepharose Fast Flow column, with N‐glycan content and N‐glycoprotein purity as evaluation indicators. The results showed that changing feed flow rate and molecular weight cut‐off was more effective to improve ultrafiltration separation than changing feed concentration. When using a 100 kDa ultrafiltration membrane with a feed flow rate of 10 rpm and a feed concentration of 10 mg/mL, N‐glycan content could be increased by 200%. However, anion exchange chromatography was more efficient for purification, increasing N‐glycan content by 700%. This study provided a reliable method for N‐glycan enrichment and a scientific basis for further research and potential application of N‐glycans in infant formula and whey products. [ABSTRACT FROM AUTHOR]

BACKGROUND: Patients who underwent total knee arthroplasty (TKA) often experience muscle loss due to pain and limited mobility. Nutritional supplementation and rehabilitation may positively affect the decline in muscle function. OBJECTIVE: The purpose of this study is to evaluate whether whey protein intervention, in addition to conventional rehabilitation training, is beneficial in improving muscle function and quality of life in patients after TKA. METHODS: 72 patients who met the criteria were selected for this randomized controlled study. For the experimental group, whey protein was used as a daily supplement for 12 weeks, while the control group was given a placebo, during which both groups received conventional rehabilitation training. Muscle strength and each of the secondary observables needed to be measured and statistically analyzed preoperatively and at 4, 8, and 12 weeks post-intervention. RESULTS: In total, 62 subjects completed the study: 32 in the experimental group and 30 in the control group. Both groups showed significant improvement in muscle strength, VAS, ROM, AKS and leg circumference after 12 weeks of treatment. Compared to the control group, patients in the experimental group showed significant improvement in muscle strength, VAS, ROM, AKS and leg circumference (p = 0.001, p = 0.002, p = 0.001, p = 0.001, p = 0.001, respectively) after 12 weeks of treatment. CONCLUSION: The 12-week intervention of whey protein nutritional supplement showed significant improvement in muscle mass and function among post-TKA patients besides aiding with conventional rehabilitation exercise. [ABSTRACT FROM AUTHOR]

Whey, a large by-product of cheese manufacturing, is nutritionally valuable, mainly because of its whey proteins. Beetroot juice, purple–red in colour, has numerous benefits for human health; if used as an ingredient in a whey-based RTD beverage, it could mask whey's less pleasant organoleptic characteristics. This research aimed to develop such a beverage by mixing whey with beetroot juice in a ratio that would yield a nutritionally valuable product with acceptable sensory characteristics. To this end, three RTD beverage formulations, prepared with beetroot juice and whey in different ratios (10:90, 15:85, and 20:80 v/v), were subjected to sensory analysis. The one with a 20:80 v/v ratio of beetroot juice and whey was found to be preferred by consumers, registering the highest overall score (7.8). Next, this formula was prepared with (RTD20:80a) and without citric acid (RTD20:80a) and analysed physiochemically and microbiologically. RTD20:80a was also sensory tested and proved to be the optimum one (with an overall score of 8.1); it showed a content of 1.18 g/100 mL fat, 1.07 g/100 mL protein, 0.56 g/100 mL ash, 9.90 g/100 mL carbohydrate, total soluble solids of 11.69 °Brix, an energy value of 54.44 kcal/100 mL, titratable acidity of 0.77% lactic acid, pH of 3.75, content of 1.16 mg/mL betacyanins, 0.86 mg/mL betaxanthins, and 0.36 mg GAE/mL total phenolics. Based on the microbiological results, RTD20:80a revealed a shelf-life of 14 days. By producing this beverage, a dairy plant could reduce its whey-related losses while increasing its profitability through selling it. [ABSTRACT FROM AUTHOR]

Objective: The main endpoint of the study was to evaluate if a daily intake of whey protein-based dietary supplement causes a worse response to levodopa in people with Parkinson's Disease (PWPD) Background: In PWPD, the competition between large neutral aminoacids and levodopa at intestinal absorption level may interfere with dopaminergic therapy's (DRT) effect; therefore, protein redistribution dietary regimen has been suggested. Many dietary supplementations are available to help people in balancing the protein intake and overcoming muscle mass loss. However, most of the products contain protein and could potentially affect levodopa action in PWPD. Methods: We performed a randomised single blind monocentric study on PWPD admitted in the rehabilitative unit for a 4-week multidisciplined intensive aerobic rehabilitation treatment. All patients received a standard protein redistribution dietary regimen plus a whey protein-based oral formula (N = 26) or Magnesium (N = 25) twice daily for 28 days. Neurological assessment and physical evaluation were conducted before (T0) and after (T1) rehabilitative treatment; DRT was recorded T0 and T1 as well. The delta of changes within groups in neurological (UPDRS III) and physical (TUG, 6 MW) evaluation scales was compared between groups. Results: Groups were comparable at baseline in clinical and demographic data; at T1, both groups showed a decrease in UPDRS III, TUG and 6 MWT and no differences between deltas were found. DRT remained stable in both groups. Conclusions: Our results show that whey protein supplementation does not interfere with DRT's efficacy and can be used in PWPD who need a protein supplementation without restrictions in intake hours. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Residual lipids (RL) in whey protein isolate (WPI) are detrimental to optimal functional applications (e.g., foaming and low turbidity) and contribute to off-flavor development during powder storage. The objective of this research was to prepare an experimental WPI by removing RL without using the traditional microfiltration process and compare its properties with commercially available WPI made using microfiltration and some other whey powders. We hypothesize that by adjusting the pH of whey to <5.0, we would be close to the isoelectric point of any remaining denatured proteins (DP) and phospholipoproteins (PLP), and therefore reduce electrostatic repulsion between these molecules. Furthermore, demineralization of the acidified whey protein solution by UF combined with diafiltration (DF) should reduce ionic hindrance to aggregation and thereby help with the aggregation of these DP as well as most RL; centrifugation or clarification could be used to remove these materials. Calcium should also be more extensively removed by this approach, which should improve the heat stability of the experimental WPI. Demineralization was achieved on a pilot scale by acidifying liquid (cheese) whey protein concentrate containing 34% protein (WPC-34) to pH 4.5 using HCl, and UF of the whey protein solution along with extensive DF using acidified (pH ∼3.5) reverse osmosis filtered water. Demineralized whey protein solution was adjusted to various combinations of pH (4.1–4.9), conductivities (500–2,000 μS/cm), and protein concentrations (1%–7%) and then centrifuged at 10,000 × g for 10 min. The effective sedimentation (precipitation) of RL in these treatments was estimated by measuring the turbidity of the supernatants. Maximum precipitation was observed at pH 4.5 to 4.7. Reducing conductivity via UF/DF increased the precipitation of RL due to reduced ionic hindrance to aggregation. Maximum sedimentation of RL was observed at protein concentrations ≤3% because of a higher density difference between the precipitate and serum phase. Analysis by sodium dodecyl sulfate polyacrylamide gel electrophoresis analysis confirmed the sedimentation of phospholipoproteins, caseins, and DP upon isoelectric precipitation at pH ∼4.5, while native whey proteins or undenatured whey proteins remained soluble in the supernatant, unaffected by the pretreatment. To scale up the process, 750 L of fluid WPC-34 was acidified and demineralized by UF (volume concentration factor = 1.35) and DF until the permeate solids reached 0.1% (when desired demineralization was achieved), clarified using a pilot-scale desludging clarifier to remove RL, neutralized, ultrafiltered to concentrate the protein, and then spray-dried to produce an experimental WPI (91% protein and 1.8% fat on a dry basis [db]). In another trial, demineralized UF concentrate was clarified by gravity sedimentation and the supernatant was neutralized, ultrafiltered, and spray-dried to produce a second experimental WPI (91% protein and <1% fat db). These experimental WPI powders were compared with several commercially available WPI powders to assess functional properties such as solubility, heat stability, foamability and foam strength, gelation, and sensory attributes over accelerated storage. Experimental WPI had excellent functional properties, had low turbidity, were highly heat stable, and only developed very slight-to-slight off-flavors upon accelerated storage, and their properties were comparable to the WPI manufactured commercially using microfiltration even after accelerated storage. [ABSTRACT FROM AUTHOR]

Summary: The aim of this study is to prepare Maillard reaction products (MRPs) with low Browning intensity for microencapsulation of Lactococcus lactis and to improve its processing stability and anti‐digestive ability. In this study, whey protein isolate (WPI) was combined with xylose oligosaccharides (XOS) and feruloyl oligosaccharides (FOs) at 90 °C for 90 min to prepare two Maillard reaction products (MRPs), which were applied to the construction of L. lactis microcapsules. The results showed that WPI‐FOs had a lower Browning intensity and slightly lower intermediate content than WPI‐XOS. Both MRPs showed strong inhibitory effects on the pathogens and probiotics effect on L. lactis. In addition, L. lactis coated with MRPs showed significantly enhanced resistance to heat and mechanical stress. Therefore, this study demonstrated that the Maillard conjugation of WPI with oligosaccharides has the potential to be the encapsulant for probiotic microcapsules. [ABSTRACT FROM AUTHOR]

BACKGROUND: Protein‐polysaccharide complexes have been successfully used for emulsion stabilization. However, it is unclear how the complex's surface charge influences aggregation stability and coalescence stability of emulsions, and whether a low charged interfacial film can still maintain the coalescence stability of oil droplets. In the present study, the effects of pH (around the pI of protein) on the aggregation and coalescence stability of emulsions were investigated. RESULTS: Whey protein isolate (WPI) and peach gum polysaccharides (PGP) complexes (WPI‐PGP complexes) were synthesized at pH 3, 4 and 5. Their sizes were 598, 274 and 183 nm, respectively, and their ζ‐potentials were +2.9, −8.6 and −22.8 mV, respectively. Interface rheological experiments showed that WPI‐PGP complex at pH 3 had the lowest interfacial tension, and formed the softest film compared to the complexes at pH 4 and 5. Microfluidic experiments showed that all WPI‐PGP complexes were able to stabilize droplets against coalescence within short timescales (milliseconds). At pH 3, no coalescence was observed even under conditions where the continuous phase flow influenced the shape of oil droplets (from spheres to ellipsoids). At pH 4 and 5, the model emulsions were stable over 16 days of storage, extensive aggregation and creaming occurred at pH 3 after 8 days. Importantly, no coalescence took place. CONCLUSION: The present study confirmed that the aggregation stability of the emulsions was mainly determined by the surface charge of the complex, whereas the coalescence stability of emulsions is expectedly determined by steric repulsion, providing new insights into how to prepare stable food emulsions. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: Whey protein isolate (WPI) generally represents poor functional properties such as thermal stability, emulsifying activity and antioxidant activity near its isoelectric point or high temperatures, which limit its application in the food industry. The preparation of WPI–polysaccharide covalent conjugates based on Maillard reaction is a promising method to improve the physical and chemical stability and functional properties of WPI. In this research, WPI–inulin conjugates were prepared through wet heating method and ultrasound method and their structural and functional properties were examined. RESULTS: In conjugates, the free amino acid content was reduced, the high molecular bands were emerged at sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), new C–N bonds were formed in Fourier‐transform infrared (FTIR) spectroscopy, and fluorescence intensity was reduced compared with WPI. Furthermore, the result of circular dichroism (CD) spectroscopy also showed that the secondary structure of conjugates was changed. Conjugates with ultrasound treatment had better structural properties compared with those prepared by wet heating treatment. The functional properties such as thermal stability, emulsifying activity index (EAI), emulsion stability (ES) and antioxidant activity of conjugates with wet heating treatment were significantly improved compared with WPI. The EAI and ES of conjugates with ultrasound treatment were the highest, but the thermal stability and antioxidant activity were only close to that of the conjugates with wet heating treatment for 2 h. CONCLUSION: This study revealed that WPI–inulin conjugates prepared with ultrasound or wet heating method not only changed the structural characteristics of WPI but also could promote its functional properties including thermal stability, EAI, ES and antioxidant activity. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

High-pressure processing (HPP) is a promising alternative to thermal pasteurization. Recent studies highlighted the effectivity of HPP (400–600 MPa and exposure times of 1–5 min) in reducing pathogenic microflora for up to 5 logs. Analysis of modern scientific sources has shown that pressure affects the main components of milk including fat globules, lactose, casein micelles. The behavior of whey proteins under HPP is very important for milk and dairy products. HPP can cause significant changes in the quaternary (> 150 MPa) and tertiary (> 200 MPa) protein structures. At pressures > 400 MPa, they dissolve in the following order: αs2-casein, αs1-casein, k-casein, and β-casein. A similar trend is observed in the processing of whey proteins. HPP can affect the rate of milk fat adhering as cream with increased results at 100–250 MPa with time dependency while decreasing up to 70% at 400–600 MPa. Some studies indicated the lactose influencing casein on HP, with 10% lactose addition in case in suspension before exposing it to 400 MPa for 40 min prevents the formation of large casein micelles. Number of researches has shown that moderate pressures (up to 400 MPa) and mild heating can activate or stabilize milk enzymes. Pressures of 350–400 MPa for 100 min can boost the activity of milk enzymes by up to 140%. This comprehensive and critical review will benefit scientific researchers and industrial experts in the field of HPP treatment of milk and its effect on milk components. [ABSTRACT FROM AUTHOR]

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The aim of the study was to design microcapsules with a core of blueberry fruit extracts (Vaccinium myrtillus L.) using the ionotropic gelation method and then assess the effect of the type of extracts used and the combination of polymers on the profile of phenolic compounds, their in vitro bioavailability, stability during storage, as well as their antioxidant characteristics and cytotoxic activity against colon cancer cells while assessing biocompatibility against normal colon epithelial cells. Encapsulation efficiency (EE), ranging from 8.79 to 74.55%, significantly depended on the extract used and the type of carrier. It was shown that the addition of pectin (Pect) and whey protein isolate (WPI) to alginate (Alg) improved the efficiency of the encapsulation process. For this version of microcapsules, the highest antioxidant activity, phenolic compound content and their stability during storage were also demonstrated. The estimated content of phenolic compounds ranged from 0.48 to 40.07 mg/g, and the dominant compound was cyanidin 3-O-glucoside. In turn, the highest bioavailability of these compounds and the highest cytotoxic activity against cancer cells were characterized by microcapsules with Alg and WPI. Nevertheless, good biocompatibility with normal colon epithelial cells was demonstrated for all versions of microcapsules. The obtained data indicate that the tested variants of microcapsules protect the bioactive compounds of blueberry fruit extracts, which translates into maintaining their health-promoting properties. [ABSTRACT FROM AUTHOR]

Egg-free mayonnaise is receiving greater attention due to its potential health benefits. This study used whey protein isolate (WPI) as an emulsifier to develop high internal phase emulsions (HIPEs) based on beeswax (BW) oleogels through a simple one-step method. The effects of WPI, NaCl and sucrose on the physicochemical properties of HIPEs were investigated. A novel simulated mayonnaise was then prepared and characterized. Microstructural observation revealed that WPI enveloped oil droplets at the interface, forming a typical O/W emulsion. Increase in WPI content led to significantly enhanced stability of HIPEs, and HIPEs with 5% WPI had the smallest particle size (11.9 ± 0.18 μm). With the increase in NaCl concentration, particle size was increased and ζ-potential was decreased. Higher sucrose content led to reduced particle size and ζ-potential, and slightly improved stability. Rheological tests indicated solid-like properties and shear-thinning behaviors in all HIPEs. The addition of WPI and sucrose improved the structures and viscosity of HIPEs. Simulated mayonnaises (WE-0.3%, WE-1% and YE) were then prepared based on the above HIPEs. Compared to commercial mayonnaises, the mayonnaises based on HIPEs exhibited higher viscoelastic modulus and similar tribological characteristics, indicating the potential application feasibility of oleogel-based HIPEs in mayonnaise. These findings provided insights into the development of novel and healthier mayonnaise alternatives. [ABSTRACT FROM AUTHOR]

This study developed functional white chocolate enriched with free (WC-F) and encapsulated β-carotene using whey protein isolate (WPI) and pullulan (PUL) blends through spray drying (WC-SP), freeze drying (WC-LP), and coaxial electrospinning (WC-EL). The thermal properties, rheological properties, hardness, and color of the chocolates were evaluated, and the stability of β-carotene was monitored over 4 months at 25 °C. No significant differences were found in melting profile temperatures among samples; however, WC-LP and WC-EL exhibited higher melting energies (30.88 J/g and 16.00 J/g) compared to the control (12.42 J/g). WC-F and WC-SP showed rheological behaviors similar to those of the control, while WC-LP and WC-EL displayed altered flow characteristics. Hardness was unaffected in WC-F and WC-SP (7.77 N/mm2 and 9.36 N/mm2), increased slightly in WC-LP (10.28 N/mm2), and decreased significantly in WC-EL (5.89 N/mm2). Over storage, melting point, rheological parameters, and hardness increased slightly, while color parameters decreased. β-carotene degradation followed a first-order reaction model, with degradation rate constants (k) of 0.0066 day−1 for WC-SP, 0.0094 day−1 for WC-LP, and 0.0080 day−1 for WC-EL, compared to 0.0164 day−1 for WC-F. WC-SP provided the best β-carotene retention, extending the half-life period by 2 times compared to WC-F (126.04 days vs. 61.95 days). Practical implications: The findings suggest that WC-SP, with its superior β-carotene stability, is particularly suitable for the development of functional confectionery products with extended shelf life, offering potential benefits in industrial applications where product stability is crucial. Future research directions: Further studies could explore the incorporation of additional bioactive compounds in white chocolate using similar encapsulation methods, as well as consumer acceptance and sensory evaluation of these enriched products. [ABSTRACT FROM AUTHOR]

The aim of this research was to determine the optimal conditions for the process of the microencapsulation of phenol-rich grape pomace extract (GPE) using spray drying and goat whey protein (GW) as a coating. The encapsulation was carried out with the aim of protecting the original bioactive components extracted from grape pomace to ensure their stability and protection from external agents, as well as antioxidant activity, during the conversion of the liquid extract into powder and during storage. Using the response surface methodology, an inlet air temperature of 173.5 °C, a GW ratio of 2.5 and a flow rate of 7 mL/min were determined as optimum process parameters. Under these conditions, a high yield (85.2%) and encapsulation efficiency (95.5%) were achieved with a satisfactorily low moisture content in the product (<5%). The amount of coating had the greatest influence on the MC properties. GW showed a more pronounced stabilising effect on the phenolic compounds in GPE during a longer storage period compared to anthocyanins. The results obtained indicate the potential of GW as a coating and are an example of the possible upcycling of GPE and GW, which can lead to a high-quality product that can be a functional ingredient. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Anthocyanins are susceptible to degradation due to external factors. Despite the potential for improved anthocyanin stability with whey protein isolate (WPI), the specific effects of individual components within WPI on the stability of anthocyanins have yet to be studied extensively. This study investigated the interaction of WPI, β‐lactoglobulin (β‐Lg), bovine serum albumin (BSA), and lactoferrin (LF) with cyanidin‐3‐O‐glucoside (C3G), and also considered their effects on stability.Fluorescence analysis revealed static quenching effects between C3G and WPI, β‐Lg, BSA, and LF. The binding constants were 1.923 × 103 L · mol⁻¹ for WPI, 24.55 × 103 L · mol⁻¹ for β‐Lg, 57.25 × 103 L · mol⁻¹ for BSA, and 1.280 × 103 L · mol⁻¹ for LF. Hydrogen bonds, van der Waals forces, and electrostatic attraction were the predominant forces in the interactions between C3G and WPI and between C3G and BSA. Hydrophobic interaction was the main binding force in the interaction between C3G and β‐Lg and between C3G and LF. The binding of C3G with WPI, β‐Lg, BSA, and LF was driven by different thermodynamic parameters. Enthalpy changes (∆H) were −38.76 kJ · mol⁻¹ for WPI, −17.59 kJ · mol⁻¹ for β‐Lg, −16.09 kJ · mol⁻¹ for BSA, and 39.50 kJ · mol⁻¹ for LF. Entropy changes (∆S) were −67.21 J · mol⁻¹·K⁻¹ for WPI, 3.72 J · mol⁻¹·K⁻¹ for β‐Lg, 37.09 J · mol⁻¹·K⁻¹ for BSA, and 192.04 J · mol⁻¹·K⁻¹ for LF. The addition of C3G influenced the secondary structure of the proteins. The decrease in the α‐helix content suggested a disruption and loosening of the hydrogen bond network structure. The presence of proteins enhanced the light stability and thermal stability (stability in the presence of light and heat) of C3G. In vitro simulated digestion experiments demonstrated that the addition of proteins led to a delayed degradation of C3G and to improved antioxidant capacity.The presence of WPI and its components enhanced the thermal stability, light stability, and oxidation stability of C3G. Preheated proteins exhibited a more pronounced effect than unheated proteins. These findings highlight the potential of preheating protein at appropriate temperatures to preserve C3G stability and bioactivity during food processing. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Recently, there has been a strong interest in nanoparticles (NPs) and their use in a wide range of food applications due to their possession of a set of unique physical and chemical properties. In this work, the nanoformulation was synthesized by coating Fe Ion and Zahdi date pit powder (ZDP) by whey protein. This nanosystem was functionalized by folic acid (FA) molecules. The physiochemical characteristics of WPI@Fe-ZDP-FA nanocomposite were evaluated and confirmed by dynamic light scattering (DLS), scanning electron microscopy (SEM), transmission electron microscopy (TEM) and radical scavenging activity using DPPH methods. These NPs were added to skim milk and yogurt was produced from it. The effects of this addition on the chemical, physical and sensory properties of yogurt were studied during storage at 5∘C for 28 days. The prepared nanocomposite was used in proportions of 0.25%, 0.5% and 0.75%, respectively. The chemical tests included measuring the percentage of moisture, protein, carbohydrates, fat, and ash, in addition to the total acidity and pH, while the rheological tests included hardness, cohesion and flexibility. A sensory evaluation of the curd parameters was also performed. The curd treatments to which the nanocomposite was added showed a decrease in the level of moisture over the length of the storage period and an increase in the percentage of protein, carbohydrates and ash compared to the control sample that was without the addition. As for the rheological tests, there was a discrepancy in the results of the treatments when compared to the control treatment, as the addition of 0.25% has higher characteristics than all other treatments, especially in the ability to retain water and spontaneous whey excretion. It was more acceptable in terms that the novel WPI@Fe-ZDP-FA nanoformulation greatly improved the characteristics of texture, taste and flavor in yogurt. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Whey protein isolate (WPI) is a high‐quality animal protein resource. The modification of WPI through physical, chemical and biological methods can substantially improve the functional properties of proteins. This study investigated the effect of electron beam irradiation (EBI) on the modification of WPI–xylose glycosylation.The degree of grafting and browning revealed that EBI promoted WPI glycosylation. The maximum emission wavelength of intrinsic fluorescence was red‐shifted and the fluorescence intensity was reduced, suggesting that irradiation induced the unfolding of the WPI structure, thereby promoting glycosylation. Fourier‐transformed infrared spectroscopy revealed that the covalent binding of the conjugates occurred on the introduction of the hydrophilic groups, resulting in decreased surface hydrophobicity. When compared with conventional wet‐heat glycosylation, irradiation‐assisted glycosylation improved the emulsifying activity of WPI from 179.76 ± 0.83 to 277.83 ± 1.44 m2 g−1, and the emulsifying and rheological properties improved.These results confirmed that EBI can increase the degree of WPI glycosylation and improve the functional properties of proteins, thereby laying a theoretical foundation for the further application of WPI. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Simple Summary: Elderly cancer patients represent a population particularly susceptible to nutritional alterations, which can have an impact on overall survival and chemotherapy tolerance. The effects of nutritional interventions in this frail population have not been adequately examined in previous review studies. We conducted a systematic review of the existing literature on the effects of oral nutritional supplements (ONSs) and dietary counseling during chemotherapy in older oncology patients. Various types of ONS were investigated, including multimodal intervention with tailored nutritional counseling, whey protein supplements, amino acids supplements (including immune nutrition supplements), and fish oil omega-3-enriched supplements. ONSs showed promise in reducing chemotherapy side-effects and improving nutritional status in older cancer patients, but further studies are needed to explore their efficacy on chemotherapy adherence and overall survival. Further studies are needed to investigate the effects of ONS considering chronological age and frailty criteria, different dietary habits, and specific nutritional assessment like Bioelectrical Impedance Analysis. This study aims to review existing literature on the effect of oral nutritional supplements (ONSs) during chemotherapy in older cancer patients. Electronic databases were searched for relevant studies up to March 2024. The risk of bias in the included studies was evaluated using the Cochrane tool. Eligible studies included randomized, prospective, and retrospective studies evaluating the effect of ONSs in elderly (median age > 65 years) cancer patients during chemotherapy. Data regarding chemotherapy adherence, toxicity, overall survival, and nutritional status were extracted. A total of ten studies, involving 1123 patients, were included. A meta-analysis of the results was not conducted due to the scarcity and heterogeneity of results. Some ONSs were associated with reduced incidence of chemotherapy side-effects, particularly oral mucositis, and improved nutritional status. There was limited or no evidence regarding the impact of ONSs on chemotherapy adherence or overall survival. Various types of ONS were investigated, including multimodal intervention with tailored nutritional counseling, whey protein supplements, amino acids supplements (including immune nutrition supplements), and fish oil omega-3-enriched supplements. ONSs showed promise in reducing chemotherapy side-effects and improving nutritional status in older cancer patients, but further studies are needed to explore their efficacy on chemotherapy adherence and overall survival. Future research should consider both chronological age and frailty criteria, account for dietary habits, and use specific nutritional assessment like Bioelectrical Impedance Analysis. [ABSTRACT FROM AUTHOR]

Simple Summary: Donkey milk is recognized as a functional food due to its high whey protein content. It is especially beneficial for newborn nutrition because of its nutritional similarities to human milk and its hypoallergenic properties. It can be used to prevent hypercholesterolemia and atherosclerosis. However, donkey lactation is less productive in terms of liters/d than dairy cow lactation. It has been suggested that the energy content of the diet in late pregnancy is the main factor influencing the composition of postpartum colostrum in dairy animals. However, research on the influence of dietary energy in late gestation on the mineral content of postpartum jenny milk is limited. Therefore, this study aimed to investigate the effect of dietary energy levels during late gestation on mineral contents in the colostrum milk of lactating jennies. The results showed that appropriately increasing dietary energy levels in late gestation increased the concentrations of Ca, P, K, Mg, Cu, Fe, Zn, and Mo in milk, but high dietary energy levels showed the opposite effect. The concentrations of these minerals in jenny milk decreased with the duration of lactation. This study investigated the effects of dietary energy levels during late gestation on mineral content in the plasma, colostrum, and milk of jennies postpartum. Twenty-four pregnant multiparous DeZhou jennies, aged 6.0  ±  0.1 years, with a body weight of 292  ±  33 kg, an average parity number of 2.7  ±  0.1, and similar expected dates of confinement (74  ±  4 days), were randomly allocated to three groups and fed three diets: high energy (12.54 MJ/kg, HE), medium energy (12.03 MJ/kg, ME), and low energy (11.39 MJ/kg, LE). Blood samples were collected from the jugular vein of each jenny at time points of 0 h, 24 h, 48 h, 5 d, 7 d, and 14 d after parturition. Additionally, milk samples were collected through manual milking, and an analysis of the mineral content was conducted. The results showed that compared with HE, both ME and LE significantly increased the levels of calcium (Ca), phosphorus (P), zinc (Zn), selenium (Se), molybdenum (Mo), and cobalt (Co) in the plasma and Ca, P, magnesium (Mg), copper (Cu), manganese (Mn), Zn, selenium (Se), molybdenum (Mo), and Co in the milk of jennies postpartum (p < 0.05); ME also increased the levels of potassium (K), iron (Fe), and Mn in plasma and K and Fe in milk (p < 0.05). The levels of Ca, K, Mg, P, Fe, Cu, Mn, Co, Se, Zn, and Mo in plasma and milk gradually decreased with increasing postpartum time. Their contents were the highest at 0 h postpartum, rapidly decreased after 24 h postpartum, and declined to the lowest on day 14 postpartum. The interaction between dietary energy level and postpartum time showed that although the concentrations of the minerals Ca, P, K, Mg, Fe, Cu, Mn, Zn, Co, Se, and Mo decreased in jennies' plasma and milk in the treatment groups with different energy levels as postpartum time increased, the pattern of change was also influenced by dietary energy level. The influence of dietary energy level in late gestation on the mineral content of milk and plasma during the postpartum colostrum phase was higher than that during the milk phase. In conclusion, this study demonstrated that, under the current experimental conditions, the mineral content of the colostrum, milk, and plasma of jennies after parturition was dependent on the dietary energy level during late gestation. [ABSTRACT FROM AUTHOR]

Milk thermal treatment, such as pasteurization, high-temperature short-time processing, and the emerging ultra-short-time processing (<0.5 s), are crucial for ensuring milk safety and extending its shelf life. Milk is a nutritive food matrix with various macro/micro-nutrients and other constituents that are possibly affected by thermal treatment for reasons associated with processing strength. Therefore, understanding the relationship between heating strength and milk quality is vital for the dairy industry. This review summarizes the impact of thermal treatment strength on milk's nutritional and sensory properties, the synthesizing of the structural integrity and bioavailability of milk proteins, the profile and stability of fatty acids, the retention of macro/micro-nutrients, as well as the overall flavor profile. Additionally, it examines the formation of heat-induced markers, such as Maillard reaction products, lactulose, furosine, and alkaline phosphatase activity, which serve as indicators of heating intensity. Flavor and heating markers are commonly used to assess the quality of pasteurized milk. By examining former studies, we conclude that ultra-short-time-processing-treated milk is comparable to pasteurized milk in terms of specific parameters (such as whey protein behavior, furosine, and ALP contents). This review aims to better summarize how thermal treatments influence the milk matrix, guiding the dairy industry's development and balancing milk products' safety and nutritional value. [ABSTRACT FROM AUTHOR]

Packaging for food products is particularly important to preserve product quality and shelf life. The most used materials for food packaging are plastic, glass, metal, and paper. Plastic films produced based on petroleum are widely used for packaging because they have good mechanical properties and help preserve the characteristics of food. However, environmental concerns are leading the trend towards biopolymers. Films and coatings based on biopolymers have been extensively studied in recent years, as they cause less impact on the environment, can be obtained from renewable sources or by-products, are relatively abundant, have a good coating and film-forming capacity, are biodegradable and have nutritional properties that can be beneficial to human health. Whey protein-based films have demonstrated good mechanical resistance and a good barrier to gases when at low relative humidity levels, in addition to demonstrating an excellent barrier to aromatic compounds and especially oils. The use of whey proteins for films or coatings has been extensively studied, as these proteins are edible, have high nutritional value, and are biodegradable. Thus, the main objective of this document was to review new methodologies to improve the physicochemical properties of whey protein films and coatings. Importance will also be given to the combinations of whey proteins with other polymers and the development of new techniques that allow the manipulation of structures at a molecular level. The controlled release and mass transfer of new biomaterials and the improvement of the design of films and packaging materials with the desired functional properties can increase the quality of the films and, consequently, broaden their applications. [ABSTRACT FROM AUTHOR]

Excessive UV exposure can lead to skin roughness, wrinkles, pigmentation, and reduced elasticity, with severe cases potentially causing skin cancer. Nowadays, various anti-photoaging strategies have been developed to maintain skin health. Among them, dietary supplements with anti-photoaging properties are gaining increasing attention. Yak whey protein (YWP) possesses multiple benefits, including anti-inflammatory, antioxidant, and immune-boosting properties, effectively protecting the skin. This study used a mixed UVA and UVB light source to irradiate a nude mouse model, exploring the advantages of YWP in anti-photoaging and regulating gut microbiota. The results indicated that YWP alleviated UV-induced skin damage, wrinkles, dryness, and reduced elasticity by inhibiting oxidative stress, inflammatory factors (IL-1α, IL-6, and TNF-α), and matrix metalloproteinases (MMP-1, MMP-3, and MMP-12), thereby increasing the levels of elastin, type I collagen, and type III collagen in the extracellular matrix (ECM). Additionally, YWP significantly improved the abundance of Firmicutes and Bacteroidota in the gut microbiota of mice, promoting the growth of beneficial bacteria such as Lachnospiraceae_NK4A136_group, Ruminococcus_torques_group, and Clostridia_UCG_014, mitigating the dysbiosis caused by photoaging. These findings underscore the potential of YWP in anti-photoaging and gut microbiota improvement, highlighting it as a promising functional food for enhancing skin and gut health. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION Implementing encapsulation techniques is pivotal in safeguarding bioactive molecules against environmental conditions for drug delivery systems. Moreover, the food‐grade nanocarrier is a delivery system and food ingredient crucial in creating nutraceutical foods. Nano α‐lactalbumin has been shown to be a promissory nanocarrier for hydrophobic molecules. Furthermore, the nanoprotein can enhance the tecno‐functional properties of food such as foam and emulsion. The present study investigated the nanostructured α‐lactalbumin protein (nano α‐la) as a delivery and controlled release system for bioactive molecules in a gastric‐intestinal in vitro mimic system.The nano α‐la was synthesized by a low self‐assembly technique, changing the solution ionic strength by NaCl and obtaining nano α‐la 191.10 ± 21.33 nm and a spherical shape. The nano α‐la showed higher encapsulation efficiency and loading capacity for quercetin than riboflavin, a potential carrier for hydrophobic compounds. Thermal analysis of nano α‐la resulted in a ΔH of −1480 J g−1 for denaturation at 57.44 °C. The nanostructure formed by self‐assembly modifies the foam volume increment and stability. Also, differences between nano and native proteins in emulsion activity and stability were noticed. The release profile in vitro showed that the nano α‐la could not hold the molecules in gastric fluid. The Weibull and Korsmeyer‐Peppas model better fits the release profile behavior in the studied fluids.The present study shows the possibility of nano α‐la as an alternative to molecule delivery systems and nutraceutical foods' formulation because of the high capacity to encapsulate hydrophobic molecules and the improvement of techno‐functional properties. However, the nanocarrier is not perfectly suitable for the sustainable delivery of molecules in the gastrointestinal fluid, demanding improvements in the nanocarrier. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Bovine colostrum whey, despite being a source of bioactive peptides and prebiotic oligosaccharides with dietary and nutraceutical applications, presents significant processing challenges due to its high viscosity, making hollow fiber membranes, with their superior ability to control membrane fouling, well-suited for handling such fluids. The objective of this work was to determine optimal ultrafiltration conditions of a 10 kDa hollow fiber membrane to increase efficiency (i.e., permeate flux), selectively retain whey proteins, and facilitate the permeation of peptides (< 10,000 Da) and oligosaccharides (~600 Da) from bovine colostrum whey. The impact of feed flow rate (3, 6, 9 L min-1) and transmembrane pressure (1, 2, 3 bar) were evaluated on permeate flux, protein retention, and non-protein nitrogen permeation. Higher permeate fluxes were observed at higher feed flows and moderate transmembrane pressure, demonstrating the ability of turbulence to disrupt the concentration polarization layer at the membrane surface and decrease fouling, as exhibited in the resistance analyses. Higher feed flow significantly increased the cumulative permeate flux during colostrum whey concentration (64.6 ± 0.1 L h-1m-2 at 9 L min-1 vs. 12.5 ± 5.9 L h-1m-2 at 3 L min-1, at continuous diafiltration mode and 2 bar), with continuous diafiltration experiments yielding similar permeate fluxes to the ones achieved in discontinuous mode. Processing scale at 12.7 L (2 bar, 9 L min-1, and continuous diafiltration) enabled 97% protein retention and 95% peptide and oligosaccharide permeation, producing a permeate with 1.3 g L-1 peptide and 0.42 g L-1 oligosaccharide. The results of this study highlight the impact of key ultrafiltration conditions of bovine colostrum whey using a hollow fiber membrane for the effective recovery of peptides and oligosaccharides for subsequent evaluation of their biological properties and commercial applications. [ABSTRACT FROM AUTHOR]

The silkworm Bombyx mori L. converts plant protein into silk. In silk producing countries mulberry leaves are primarily used to feed silkworms, however, recent studies have shown that nutritional supplements in the diet improved the morphological parameters of larvae and cocoons. In the current paper we investigated the effects of whey protein dissolved in water on the larval development of B. mori, cocoon production, mechanical properties of silk threads, silk gland morphology, and mRNA expression of the L-fibroin and sericin-1 genes. The results showed that whey protein supplementation did not affect larval development, and the histological structure of the silk glands remained intact. The water group and whey protein 10% group yielded the highest efficiency of silk protein synthesis. Mechanical testing of silk threads demonstrated that supplementation with whey protein did not affect the quality. The groups fed with whey protein supplements showed similar expression of L-fibroin gene, and higher expression of the sericin-1 gene. Our findings suggest that whey protein does not adversely affect the silk glands and could serve as a basis to produce artificial food for the silkworm. [ABSTRACT FROM AUTHOR]

The purpose of this research was to evaluate the suitability of whey as an effective medium for the coproduction of inulinase and invertase by an oleaginous yeast Galactomyces geotrichum and to investigate the effects of some additional carbon and nitrogen sources. The nutritional factors and composition of the medium have a great impact on the production pathways of microbial enzymes. To deepen the research, a Taguchi design was employed to quickly scan the best conditions. First, the cheese whey was partly deproteinized and investigated as the sole medium for the yeast. The next step was performed to study the effects of inulin, sucrose and lactose as carbon sources and ammonium sulfate, yeast extract and casein as nitrogen sources. All analyses (Taguchi and ANOVA) were performed using Minitab software. Whey-based medium without any additional carbon and nitrogen sources gave inulinase and invertase activities as 54.6 U/mL and 47.4 U/mL, respectively. Maximum inulinase activity was obtained as 77.9 U/mL using inulin as the carbon source without any nitrogen source. The highest I/S ratio was found as 2.08. On the other hand, the highest invertase activity was carried out as 50.85 U/mL in whey-based medium using lactose as carbon source without any additional nitrogen source. This is the first report about partly deproteinized whey-based medium utilization for simultaneous inulinase and invertase production by G. geotrichum TS-61. Moreover, the effects of carbon and nitrogen sources were investigated in detail. Whey is a sufficient medium for inulinase and invertase production Inulin is an excellent carbon source for enhanced inulinase activity Taguchi orthogonal array presents an effective and quick screening method for the fermentation process [ABSTRACT FROM AUTHOR]

Purpose: Whey protein ingestion is typically considered an optimal dietary strategy tomaximizemyofibrillar protein synthesis (MyoPS) after resistance exercise. Although single-source plant protein ingestion is typically less effective, at least partly, due to less favorable amino acid profiles, this could theoretically be overcome by blending plant-based proteins with complementary amino acid profiles. We compared the postexercise MyoPS response after the ingestion of a novel plant-derived protein blend with an isonitrogenous bolus of whey protein. Methods: Ten healthy, resistance-trained, young adults (male/female: 8/2; age: 26 ± 6 yr; BMI: 24 ± 3 kg·m-2) received a primed continuous infusion of L-[ring-²H5]-phenylalanine and completed a bout of bilateral leg resistance exercise before ingesting 32 g protein from whey (WHEY) or a plant protein blend (BLEND; 39.5% pea, 39.5% brown rice, 21.0% canola) in a randomized, double-blind crossover fashion. Blood and muscle samples were collected at rest, and 2 and 4 h after exercise and protein ingestion, to assess plasma amino acid concentrations, and postabsorptive and postexercise MyoPS rates. Results: Plasma essential amino acid availability over the 4 h postprandial postexercise period was ~44% higher inWHEY compared with BLEND (P = 0.04). From equivalent postabsorptive values (WHEY, 0.042 ± 0.020%·h-1; BLEND, 0.043 ± 0.015%·h-1) MyoPS rates increased after exercise and protein ingestion (time effect; P < 0.001) over a 0- to 2-h period (WHEY, 0.085 ± 0.037%·h-1; BLEND, 0.080 ± 0.037%·h-1) and 2- to 4-h period (WHEY, 0.085 ± 0.036%·h-1; BLEND, 0.086 ± 0.034%·h-1), with no differences between conditions during either period or throughout the entire (0-4 h) postprandial period (time-condition interactions; all P > 0.05). Conclusions: Ingestion of a novel plant-based protein blend stimulates postexercise MyoPS to an equivalent extent as whey protein, demonstrating the utility of plant protein blends to optimize postexercise skeletal muscle reconditioning. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Ultra-instantaneous UHT (UI-UHT, >155°C, <0.1 s) treated milk exhibits higher retention of active protein than regular UHT milk. However, UI-UHT products demonstrate increased susceptibility to destabilization during storage. This study aimed at monitoring the destabilizing process of UI-UHT milk across different storage temperatures and uncovering its potential mechanisms. Compared with regular UHT treatment, ultra-instantaneous treatment markedly accelerated the milk's destabilization process. Aged gel formation occurred after 45 d of storage at 25°C, whereas creaming and sedimentation were observed after 15 d at 37°C. To elucidate the instability mechanism, measurements of plasmin activity, protein hydrolysis levels, and proteomics of the aged gel were conducted. In UI-UHT milk, plasmin activity, and protein hydrolysis levels significantly increased during storage. Excessive protein hydrolysis at 37°C resulted in sedimentation, whereas moderate hydrolysis and an increase in protein particle size at 25°C resulted in aged gel formation. Proteomics analysis results indicated that the aged gel from UI-UHT milk contained intact caseins, major whey proteins, and their derived peptides. Furthermore, specific whey proteins including albumin, lactotransferrin, enterotoxin-binding glycoprotein PP20K, and MFGM proteins were identified in the gel. Additionally, MFGM proteins in UI-UHT milk experienced considerable hydrolysis during storage, contributing to fat instability. This study lays a theoretical foundation for optimizing UI-UHT milk storage conditions to enhance the quality of liquid milk products. [Display omitted] [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Novel insights into the stability of milk and milk products during storage and processing result from describing caseins near neutral pH as hydrophilic, intrinsically disordered, proteins. Casein solubility is strongly influenced by pH and multivalent ion binding. Solubility is high at a neutral pH or above, but decreases as the casein net charge approaches zero, allowing a condensed casein phase or gel to form, then increases at lower pH. Of particular importance for casein micelle stability near neutral pH is the proportion of free caseins in the micelle (i.e., caseins not bound directly to nanoclusters of calcium phosphate). Free caseins are more soluble and better able to act as molecular chaperones (to prevent casein and whey protein aggregation) than bound caseins. Some free caseins are highly phosphorylated and can also act as mineral chaperones to inhibit the growth of calcium phosphate phases and prevent mineralized deposits from forming on membranes or heat exchangers. Thus, casein micelle stability is reduced when free caseins bind to amyloid fibrils, destabilized whey proteins or calcium phosphate. The multivalent-binding model of the casein micelle quantitatively describes these and other factors affecting the stability of milk and milk protein products during manufacture and storage. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Milk and dairy products are excellent sources of mineral elements, including Ca, P, Mg, Na, K, and Zn. The purpose of this study was to determine the effect of nonthermal (homogenization) and thermal (heat treatment) treatments on the distribution of mineral elements in 4 milk fractions: fat, casein, whey protein, and aqueous phase. The study results revealed that the distribution of mineral elements (such as Mg and Fe) in fat fractions is extremely low, whereas significant mineral elements such as Ca, Zn, Fe, and Cu are mostly dispersed in casein fractions. For nontreated goat milk, Mo is the only element identified in the whey protein fraction, whereas K and Na are mostly found in the aqueous phase. Mineral element concentrations in fat (K, Zn, and so on) and casein fractions (Fe, Mo, and so on) increased dramatically after homogenization. Homogenization greatly decreased the concentration of mineral elements in the whey protein fraction (Ca, Na, and so on) and aqueous phase (Fe, Cu, and so on). After heat treatment, the element content in the fat fraction and casein fraction increased greatly when compared with raw milk, such as Cu and Mg in the fat fraction, Na and Cu in the whey protein fraction, the concentration of components such as Mg and Na in casein fraction increased considerably. In contrast, after homogenization, Zn in the aqueous phase decreased substantially, whereas Fe increased significantly. Therefore, both homogenization and heat treatment have an effect on the mineral element distribution in goat milk fractions. [ABSTRACT FROM AUTHOR]