scholarly journals Postprandial Effects of a Proprietary Milk Protein Hydrolysate Containing Bioactive Peptides in Prediabetic Subjects

Nutrients ◽  
2019 ◽  
Vol 11 (7) ◽  
pp. 1700 ◽  
Author(s):  
Tina Sartorius ◽  
Andrea Weidner ◽  
Tanita Dharsono ◽  
Audrey Boulier ◽  
Manfred Wilhelm ◽  
...  
Keyword(s):  
Milk Protein ◽  
Protein Hydrolysate ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Glucose Response ◽  
Native Whey ◽  
Milk Peptides ◽  
A Minor ◽  
Insulinotropic Effect ◽  
The Impact

Milk proteins have been hypothesized to protect against type 2 diabetes (T2DM) by beneficially modulating glycemic response, predominantly in the postprandial status. This potential is, amongst others, attributed to the high content of whey proteins, which are commonly a product of cheese production. However, native whey has received substantial attention due to its higher leucine content, and its postprandial glycemic effect has not been assessed thus far in prediabetes. In the present study, the impact of a milk protein hydrolysate of native whey origin with alpha-glucosidase inhibiting properties was determined in prediabetics in a randomized, cross-over trial. Subjects received a single dose of placebo or low- or high-dosed milk protein hydrolysate prior to a challenge meal high in carbohydrates. Concentration–time curves of glucose and insulin were assessed. Incremental areas under the curve (iAUC) of glucose as the primary outcome were significantly reduced by low-dosed milk peptides compared to placebo (p = 0.0472), and a minor insulinotropic effect was seen. A longer intervention period with the low-dosed product did not strengthen glucose response but significantly reduced HbA1c values (p = 0.0244). In conclusion, the current milk protein hydrolysate of native whey origin has the potential to modulate postprandial hyperglycemia and hence may contribute in reducing the future risk of developing T2DM.

scholarly journals Correction: Sartorius et al. “Postprandial Effects of a Proprietary Milk Protein Hydrolysate Containing Bioactive Peptides in Prediabetic Subjects” Nutrients 2019, 11, 1700

Nutrients ◽  
2020 ◽  
Vol 12 (5) ◽  
pp. 1266
Author(s):  
Tina Sartorius ◽  
Andrea Weidner ◽  
Tanita Dharsono ◽  
Audrey Boulier ◽  
Manfred Wilhelm ◽  
...  
Keyword(s):  
Milk Protein ◽  
Protein Hydrolysate ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Glucose Response ◽  
Native Whey ◽  
Milk Peptides ◽  
A Minor ◽  
Insulinotropic Effect ◽  
The Impact

Milk proteins have been hypothesized to protect against type 2 diabetes (T2DM) by beneficially modulating glycemic response, predominantly in the postprandial status. This potential is, amongst others, attributed to the high content of whey proteins, which are commonly a product of cheese production. However, native whey has received substantial attention due to its higher leucine content, and its postprandial glycemic effect has not been assessed thus far in prediabetes. In the present study, the impact of a milk protein hydrolysate of native whey origin with alpha-glucosidase inhibiting properties was determined in prediabetics in a randomized, cross-over trial. Subjects received a single dose of placebo or low- or high-dosed milk protein hydrolysate prior to a challenge meal high in carbohydrates. Concentration–time curves of glucose and insulin were assessed. Incremental areas under the curve (iAUC) of glucose as the primary outcome were significantly reduced by low-dosed milk peptides compared to placebo (p = 0.0472), and a minor insulinotropic effect was seen. A longer intervention period with the low-dosed product did not strengthen glucose response but significantly reduced HbA1c values (p = 0.0244). In conclusion, the current milk protein hydrolysate of native whey origin has the potential to modulate postprandial hyperglycemia and hence may contribute in reducing the future risk of developing T2DM.

scholarly journals Ice cream and frozen desserts nutrient compositions: current trends of researches

Food systems ◽  
2021 ◽  
Vol 4 (2) ◽  
pp. 74-81
Author(s):  
A. V. Landikhovskaya ◽  
A. A. Tvorogova
Keyword(s):  
Nutritional Value ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Goat Milk ◽  
Ice Cream ◽  
Animal Origin ◽  
The Difference ◽  
New Research ◽  
Milk Solids ◽  
The Impact

The current state and new research trends of creating functional ice cream and frozen desserts are considered in the article. Attention is paid to the difference between the characteristics of ice cream regulated by the term in the countries of European Union and Eurasian Union. Taking into account that ice cream and frozen desserts are multicomponent products, the correction of their composition may have different effect on their quality indices. In particular, replacing sucrose by substitutes can lead to a change of traditional taste, consistency and structure. In this connection, aspects of the usage of sucrose substitutes by sweetness (glucose-fructose syrup, processed fruit products, stevia, sucrolose) and by dry matter (food fibers and polyols) are considered. In particular, the authors of researches note that the application of polyols changes the ice cream consistency to be firmer. The researchers pay attention to the impact of some components, introduced into ice cream and frozen desserts, on the cryoscopic temperature of mixture. The enrichment of ice cream and frozen desserts with pro- and prebiotics and application of milk with the increased nutritional value (sheep and goat milk) has been noted to be a trend in research. The attention is drawn to the practical use of enzymes. For people with lactose intolerance, the reason of which in ice cream is Nonfat milk solids (MSNF) it is proposed to hydrolyze it by different methods. In this review the experience of some scientists on the use of transglutaminase enzyme for changing properties of milk proteins, in particular, increasing their water- holding capacity is reflected. Researchers pay great attention to the increasing of nutritional value of ice cream and desserts by growth of mass fraction of protein and introduction of easily digestible proteins (concentrates of whey proteins, including the hydrolyzed proteins). Taking into consideration the growth of people who do not consume products of animal origin, some researches on replacement of milk protein to vegetable one, in particular, soy are noted.

scholarly journals The glycation level of milk protein strongly modulates post-prandial lysine availability in humans

2019 ◽  
Vol 123 (5) ◽  
pp. 545-552 ◽  
Author(s):  
Jean Nyakayiru ◽  
Glenn A. A. van Lieshout ◽  
Jorn Trommelen ◽  
Janneau van Kranenburg ◽  
Lex B. Verdijk ◽  
...  
Keyword(s):  
Amino Acid ◽  
Milk Protein ◽  
Milk Proteins ◽  
Ultra Performance Liquid Chromatography ◽  
Protein Glycation ◽  
Plasma Amino Acid ◽  
Amino Acid Availability ◽  
Protein Ingestion ◽  
The Impact ◽  
Amino Acid Concentrations

AbstractIndustrial heat treatment of milk results in protein glycation. A high protein glycation level has been suggested to compromise the post-prandial rise in plasma amino acid availability following protein ingestion. In the present study, we assessed the impact of glycation level of milk protein on post-prandial plasma amino acid responses in humans. Fifteen healthy, young men (age 26 (SEM 1) years, BMI 24 (SEM 1) kg/m2) participated in this randomised cross-over study and ingested milk protein powder with protein glycation levels of 3, 20 and 50 % blocked lysine. On each trial day, arterialised blood samples were collected at regular intervals during a 6-h post-prandial period to assess plasma amino acid concentrations using ultra-performance liquid chromatography. Plasma essential amino acid (EAA) concentrations increased following milk protein ingestion, with the 20 and 50 % glycated milk proteins showing lower overall EAA responses compared with the 3 % glycated milk protein (161 (SEM 7) and 142 (SEM 7) v. 178 (SEM 9) mmol/l × 6 h, respectively; P ≤ 0·011). The lower post-prandial plasma amino acid responses were fully attributed to an attenuated post-prandial rise in circulating plasma lysine concentrations. Plasma lysine responses (incremental AUC) following ingestion of the 20 and 50 % glycated milk proteins were 35 (SEM 4) and 92 (SEM 2) % lower compared with the 3 % glycated milk protein (21·3 (SEM 1·4) and 2·8 (SEM 0·7) v. 33·3 (SEM 1·7) mmol/l × 6 h, respectively; P < 0·001). Milk protein glycation lowers post-prandial plasma lysine availability in humans. The lower post-prandial availability of lysine following ingestion of proteins with a high glycation level may compromise the anabolic properties of a protein source.

scholarly journals Effect of Kefiran and Milk Proteins Addition on the Rheological Behavior of Glucono-delta-Lactone Induced Milk Gels

2016 ◽  
Vol 5 (1) ◽  
pp. 121 ◽  
Author(s):  
Georgia Dimitreli ◽  
Stylianos Exarhopoulos ◽  
Athanasios Goulas ◽  
Kleio D. Antoniou ◽  
Stylianos N. Raphaelides
Keyword(s):  
Rheological Behavior ◽  
Incubation Time ◽  
Incubation Temperature ◽  
Whey Proteins ◽  
Bovine Milk ◽  
Milk Proteins ◽  
Thixotropic Behavior ◽  
Time Required ◽  
Fermented Dairy ◽  
The Impact

The properties of kefiran as a texture modifier was evaluated providing new perspectives in understanding the rheology of fermented dairy products and the possibility of using this generally recognized as safe polysaccharide as an additive in dairy and other foods. For this purpose, the effect of kefiran, Sodium Caseinates (SCN) and Whey Proteins Concentrates (WPC) addition on the rheological behavior of glucono-delta-lactone (GDL) induced milk gels was evaluated. The acidified milk samples were prepared from homogenized and pasteurized full fat (3.5%) bovine milk with or without the addition of kefiran, SCN and WPC at 1.5% concentration. The incubation temperature was set at 37°C. According to the results, the incubation time required for the pH to reach 4.4 increased with increasing SCN and WPC concentration. Kefiran addition did not affect incubation time, however it did enhanced elasticity, apparent viscosity and thixotropic behavior of milk gels. The impact effect of kefiran on the rheological behavior of acid milk gels was more pronounced when compared to that of WPC, but lower to SCN effect. The protein matrix of GDL induced milk gels is governed by hydrophilic interactions in the presence of kefiran or WPC and by hydrophobic ones when SCN are added.

Effects of atropine on the concentration and composition of milk protein in dairy cows

2000 ◽  
Vol 25 ◽  
pp. 169-173
Author(s):  
M.J. Auldist ◽  
C.M. Menzies ◽  
R.J. Hooper ◽  
C.G. Prosser
Keyword(s):  
Milk Protein ◽  
Low Dose ◽  
Whey Proteins ◽  
Latin Square ◽  
Milk Proteins ◽  
Protein Composition ◽  
Amino Acid Profile ◽  
Post Treatment ◽  
Circulating Levels ◽  
Medium Dose

AbstractThe objective of this study was to measure the effects of varying doses of atropine on the concentration and composition of milk protein and on blood α-amino N levels. Four treatments were administered to each of 12 cows over 12 days in a replicated Latin square experiment. There were at least 2 days between each of 4 treatment days. Treatments were: control (C; saline); low dose (L; 30mg atropine/kg LWT); medium dose (M; 40mg atropine/kg LWT); and 2 x low dose (2L). All treatments were administered via subcutaneous injection immediately after the morning milking; the second dose of the 2L treatment was given two hours later. Milk was sampled from each cow at the morning milking (time 0 h). Cows were then milked again 2, 6 and 10 h after treatment, and milk samples again collected. Blood samples were drawn from the coccygeal vein of each cow after each milking. Atropine decreased milk secretion at 6 h for the 2L treatment and 10 h for all treatments. Atropine reduced concentrations of milk protein and casein at 2 h and 6 h, but not at 10 h. Concentrations of whey proteins and of α-casein were depressed by atropine only at 6 h post-treatment, while a reduction in α-lactalbumin due to atropine was observed at 6 and 10 h post-treatment. In contrast, atropine increased concentrations of IgG and BSA at 6 h and 10 h post-treatment. Atropine also increased the ratio of casein:total protein at 6 h after injection. There was no difference between the effects of the low and medium doses of atropine, but the double low dose induced effects which were greater than for the single doses. Effects of a single dose of atropine were greatest for most milk proteins at 6 h post treatment; thus this would be the most useful milk sampling time for future experiments. Atropine did not significantly affect α-amino N concentrations in whole blood, although there was a trend for a reduction for all treatments at 2 h after treatment. Atropine may be useful for reducing milk protein concentrations and circulating levels of certain blood amino acids to base levels, during studies designed to elucidate the effects of perturbations in the blood amino acid profile on milk protein composition.

scholarly journals Bioavailability of milk protein-derived bioactive peptides: a glycaemic management perspective

2016 ◽  
Vol 29 (1) ◽  
pp. 91-101 ◽  
Author(s):  
Katy Horner ◽  
Elaine Drummond ◽  
Lorraine Brennan
Keyword(s):  
Type 2 Diabetes ◽  
Milk Protein ◽  
Bioactive Peptides ◽  
Human Subjects ◽  
Milk Proteins ◽  
Active Components ◽  
Protein Ingestion ◽  
Potential Benefits ◽  
Milk Peptides

AbstractMilk protein-derived peptides have been reported to have potential benefits for reducing the risk of type 2 diabetes. However, what the active components are and whether intact peptides exert this bioactivity has received little investigation in human subjects. Furthermore, potentially useful bioactive peptides can be limited by low bioavailability. Various peptides have been identified in the gastrointestinal tract and bloodstream after milk-protein ingestion, providing valuable insights into their potential bioavailability. However, these studies are currently limited and the structure and sequence of milk peptides exerting bioactivity for glycaemic management has received little investigation in human subjects. The present article reviews the bioavailability of milk protein-derived peptides in human studies to date, and examines the evidence on milk proteins and glycaemic management, including potential mechanisms of action. Areas in need of advancement are identified. Only by establishing the bioavailability of milk protein-derived peptides, the active components and the mechanistic pathways involved can the benefits of milk proteins for the prevention or management of type 2 diabetes be fully realised in future.

EFFECT OF A SUSTAINED-RELEASE FORM OF SOMATOTROPIN ON THE PROFILE OF MILK PROTEINS AND FATTY ACIDS DURING A FULL LACTATION

1990 ◽  
Vol 70 (3) ◽  
pp. 811-819 ◽  
Author(s):  
M. LÉONARD ◽  
H. T. HUNG ◽  
G. ROBITAILLE ◽  
E. BLOCK
Keyword(s):  
Fatty Acids ◽  
Milk Protein ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Short Chain Fatty Acids ◽  
Infrared Analysis ◽  
Gas Liquid Chromatography ◽  
Milk Fatty Acids ◽  
Stage Of Lactation ◽  
Chain Fatty Acids

Twenty-three Holstein cows received one injection of recombinant bovine somatotropin (bST) every 28 d at one of four doses: 0, 320, 640, or 960 mg 28 d−1. All injections started in early lactation and continued until the cows were dried-off. Composites of AM and PM milkings were analyzed for fatty acids by gas-liquid chromatography, for percent milk protein by infrared analysis and for casein by electrophoresis. For the 0, 320, 640, 960 mg cow−1 28 d−1 bST treatment groups, average ± SE milk protein percents for the entire lactation were 3.24 ± 0.08%, 3.25 ± 0.07%, 3.31 ± 0.08% and 3.24 ± 0.07%, respectively (P > 0.05); average milk caseins were 2.59 ± 0.07%, 2.61 ± 0.06%, 2.60 ± 0.07% and 2.57 ± 0.06%, respectively (P > 0.05), and average whey proteins were 0.65 ± 0.03%, 0.64 ± 0.03%, 0.71 ± 0.03% and 0.67 ± 0.03%, respectively (P > 0.05). No effect of bST was observed on milk fatty acids and protein at any dose or stage of lactation. Concentrations of αs-, β- and K-casein were not affected by bST treatment (P > 0.05). Fat percentages were 3.78 ± 0.21%, 3.91 ± 0.19%, 3.76 ± 0.19% and 4.02 ± 0.16% for the 0, 320, 640 and 960 mg 28 d−1 treatment (P > 0.05). Milk fatty acids were not affected by bST treatment (P > 0.05). Short chain fatty acids and medium chain fatty acids were decreased (P < 0.05) with progressing lactation while long chain fatty acids were increased in late lactation (P < 0.05). Key words: Somatotropin, composition of milk, caseins, milk fatty acids

scholarly journals The effects of native whey and α-lactalbumin on the social and individual behaviour of C57BL/6J mice

2013 ◽  
Vol 110 (7) ◽  
pp. 1336-1346 ◽  
Author(s):  
O. Yu Vekovischeva ◽  
K. Peuhkuri ◽  
P. Bäckström ◽  
N. Sihvola ◽  
T. Pilvi ◽  
...  
Keyword(s):  
Dietary Intervention ◽  
Social Activity ◽  
Whey Proteins ◽  
Milk Proteins ◽  
Mental Condition ◽  
Experimental Diet ◽  
Running Wheel ◽  
Individual Behaviour ◽  
Milk Whey ◽  
Native Whey

Milk proteins are the main components of everyday feeding and demonstrate a promising potential to change the mental condition. However, the effects of milk proteins after prolonged use remain poorly understood. The aim of the present study was to compare the effects of two whey proteins (α-lactalbumin (α-lac) and native whey) with casein on social and individual behaviour in mice. During a 30 d-long dietary intervention, male C57BL/6J mice had ad libitum access to an experimental diet containing 17 % (w/w) of one of three protein sources: α-lac, native whey or casein. Mice had voluntary access to a running wheel. Social behaviour (group and resident–intruder activity) was tested at baseline and at the end of the intervention. Half of each dietary group was then withdrawn from the diet and running wheel for 7 d, and social activity and individual behaviour tests (open field, elevated-plus maze, light–dark box and forced swimming) were performed, to evaluate anxiety and depression-like status. The study shows that the long-term ingestion of whey proteins may modulate behaviour when compared with casein. Diet enriched with α-lac exhibited anxiolytic and antidepressive activities while the whey diet improved sociability. The differences between the diet groups were pronounced under the running wheel and the withdrawal of the experimental diet, suggesting that the beneficial effects of the milk proteins are clearer in stressful situations. Diet-induced behavioural changes remained visible for a week after feeding, which suggests that the proteins of the milk whey fraction have prolonged efficacy on the mental state of mice.

scholarly journals DETERMINATION METHODS OF DEFROSTED PROTEIN-VEGETABLE MIXTURES PARAMETERS DEVELOPMENT

2018 ◽  
Vol 6 ◽  
pp. 46-53
Author(s):  
Sergii Tsygankov ◽  
Viktor Ushkarenko ◽  
Olena Grek ◽  
Alla Tymchuk ◽  
Inna Popova ◽  
...  
Keyword(s):  
Milk Protein ◽  
Whey Proteins ◽  
Quality Parameters ◽  
Raw Material ◽  
Resource Saving ◽  
Milk Whey ◽  
Thermal Coagulation ◽  
Protein Concentrates ◽  
Native Whey ◽  
Ultra Filtration

The aim of the work is to develop methods of investigating the influence of semolina and extruded semolina on quality and quantity parameters of mixtures with milk-protein concentrates in a cycle of freezing-defrost that allows to substantiate resource-saving in semi-products manufacturing. Obtained results of changes of the quality of protein-vegetable mixtures after the effect of negative temperatures confirm cryo-protective properties of carbohydrates of products of wheat processing. There were studied methods of extracting proteins of whey for getting albumin mass and using in the composition of milk-protein concentrates. It was established, that adding collagen-containing ingredients in amount 0,4 % for intensifying thermal coagulation of whey proteins decreases the duration of precipitation to (55±2) and (40±2) min respectively depending on a type of raw material processing. There were studied both native whey and protein concentrate, obtained by the method of ultra-filtration with mass share of dry substances (16±2) %. The method of thermal analysis determined a cryoscopic temperature of sour-milk fatless cheese and also albumin mass, obtained using «Collagen pro 4402». The calculation method, based on cryoscopic temperature indices determined an amount of moisture, frozen out in milk-whey mixtures with wheat processing products. The presented information is enough for estimating traditional modes of freezing milk-protein concentrates objectively. The obtained results of the studies indicate the effectiveness of the offered methods for determining parameters of protein-vegetable mixtures after defrosting. Measurements of quality parameters may be used for correcting mass losses of concentrates effectively.

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