Effect of whey protein hydrolysates with different molecular weight on fatigue induced by swimming exercise in mice

Liu, Jing; Wang, Xinxia; Zhao, Zheng

doi:10.1002/jsfa.6220

Cited by 27 publications

(19 citation statements)

References 27 publications

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“…Chymotrypsin-generated whey protein hydrolysate had better DPPH-scavenging and ferrous-chelating capacity than whey protein isolate. The former proved to be an effective anti-fatigue agent in mice model (Liu et al 2014a). Longer swimming time and haematological parameters (higher level of glucose, free fatty acids, glycogen, superoxide dismutase and glutathione peroxidase and lower concentration of lactate) led to this conclusion.…”

Section: Antioxidant Anti-inflammation and Hepato-protectionmentioning

confidence: 79%

Emerging trends in nutraceutical applications of whey protein and its derivatives

Patel

2015

J Food Sci Technol

130

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The looming food insecurity demands the utilization of nutrient-rich residues from food industries as valueadded products. Whey, a dairy industry waste has been characterized to be excellent nourishment with an array of bioactive components. Whey protein comprises 20 % of total milk protein and it is rich in branched and essential amino acids, functional peptides, antioxidants and immunoglobulins. It confers benefits against a wide range of metabolic diseases such as cardiovascular complications, hypertension, obesity, diabetes, cancer and phenylketonuria. The protein has been validated to boost recovery from resistance exercise-injuries, stimulate gut physiology and protect skin against detrimental radiations. Apart from health invigoration, whey protein has proved its suitability as fat replacer and emulsifier. Further, its edible and antimicrobial packaging potential renders its highly desirable in food as well as pharmaceutical sectors. Considering the enormous nutraceutical worth of whey protein, this review emphasizes on its established and emerging biological roles. Present and future scopes in food processing and dietary supplement formulation are discussed. Associated hurdles are identified and how technical advancement might augment its applications are explored. This review is expected to provide valuable insight on whey protein-fortified functional foods, associated technical hurdles and scopes of improvement.

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Section: Antioxidant Anti-inflammation and Hepato-protectionmentioning

confidence: 79%

Emerging trends in nutraceutical applications of whey protein and its derivatives

Patel

2015

J Food Sci Technol

130

View full text Add to dashboard Cite

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“…Compared with that in the intact group, MP (25, 50, and 100 mg/kg bw/d) did not significantly affect the viscera indices and body weight gain (data not shown) within the 30 d feeding process. Previous studies investigated the antifatigue capability of natural products in mouse weight‐loaded swimming model and considered swimming duration; however, the average swimming speed in the 1st 5 min has yet to be included (Liu and others ; Wang and others ). In this study, the swimming duration and average swimming speed in the 1st 5 min were recorded to evaluate the weight‐loaded swimming ability of the mice treated with MP.…”

Section: Resultsmentioning

confidence: 99%

Structural Characterization and Antifatigue Effect In Vivo of Maca (Lepidium meyenii Walp) Polysaccharide

Tang¹,

Jin²,

Xie³

et al. 2017

Journal of Food Science

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Maca (Lepidium meyenii Walp) polysaccharides (MP) with purity of 99.2% were obtained to investigate their structural characteristics and antifatigue effect in vivo. The physicochemical properties of MP were analyzed through high-performance gel filtration chromatography, IR, monosaccharide composition, methylation, GC-MS, and NMR analyses. The antifatigue effect of MP was evaluated by using a mouse weight-loaded swimming model. MP is an acidic heteropolysaccharide with an average molecular weight (M ) of 793.5 kDa. It is composed of D-GalA: D-Glc: L-Ara: D-Man: D-Gal: L-Rha = 35.07:29.98:16.98:13.01:4.21:0.75 (mol, %). The findings revealed that MP contained β-1,3-Galp(A), β-1,3-Glcp, and α-1, 3-Manp linked alternatingly to form a backbone (5:4:1). MP (above mid-dosage 50 mg/kg bw/d) could effectively elongate swimming durations and accelerate average swimming speeds (within the 1st 5 min) of mice (P < 0.05) and improve the serous biochemical parameters of mice. Compared with the control model, high-dosage (100 mg/kg bw/d) MP treatment could significantly enhance glutathione peroxidase and creatine kinase activities (P < 0.05) and decreased lactate dehydrogenase activity (P < 0.01). High-dosage MP could significantly reduce the levels of blood urea nitrogen, lactic acid, and malondialdehyde (P < 0.05). MP is an acidic polysaccharide with a high D-GalA content, which could be responsible for the antifatigue effect of maca.

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“…The hydrolysate with different molecular weights showed the following order of antioxidant capacity: lower than 5 kDa >5–10 kDa > 10–30 kDa > higher than 30 kDa (Liu et al . ). Bamdad et al .…”

Section: Resultsmentioning

confidence: 97%

“…It was reported that the antioxidant capacity of whey protein hydrolysates decreased with the increase of molecular weight. The hydrolysate with different molecular weights showed the following order of antioxidant capacity: lower than 5 kDa >5-10 kDa > 10-30 kDa > higher than 30 kDa (Liu et al 2014). Bamdad et al (2011) reported that the highest reducing power of hordein hydrolysate prepared from flavourzyme at 0.5-h digestion was observed in peptides with molecular weight in the range of 2-5 kDa.…”

Section: Effect Of Temperature On the Efficiency Of Enzymatic Hydrolymentioning

confidence: 99%

Antioxidant Activity of Enzymatic Hydrolysate Derived From Hairtail Surimi Wash Water Using an Immobilized Chymotrypsin-Trypsin Column Reactor

Zhou

Ding²,

et al. 2015

Journal of Food Biochemistry

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In this study, a column reactor filled with immobilized chymotrypsin–trypsin (I‐CT) was used to prepare antioxidant peptides from hairtail surimi wash water. At the optimum reaction temperature (30C), when residence time is 5 min (flow rate is 3 mL/min), the conversion rate of the I‐CT column enzymatic reactor could be maintained above 60%. The half‐life of the column reactor was in excess of 6 h. At 30C, when residence time is 15 min (flow rate is 1 mL/min), the antioxidant capacity of the resulting enzymatic hydrolysate was the highest (1.59 mmol/L FeSO4 equivalent) and the product conversion rate was 67.0%. Tricine–sodium dodecyl sulfate–polyacrylamide gel electrophoresis analysis showed that the main ingredients of enzymatic hydrolysate were low‐molecular‐weight peptides (<4 kDa). Practical Applications In order to fully utilized protein resources, it is necessary to develop an effective approach to recover protein in the surimi wash water. To this end, a practical method by using a column reactor filled with immobilized chymotrypsin–trypsin developed in our laboratory was established. The hydrolysates obtained by this method may be used as ingredients of functional foods due to their antioxidant activity.

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Effect of whey protein hydrolysates with different molecular weight on fatigue induced by swimming exercise in mice

Abstract: The results proved that low-MW (<10 kDa) WPHs with higher anti-fatigue capacity showed higher free radical-scavenging and ferrous-chelating activities.

Cited by 27 publications

References 27 publications

Emerging trends in nutraceutical applications of whey protein and its derivatives

Emerging trends in nutraceutical applications of whey protein and its derivatives

Structural Characterization and Antifatigue Effect In Vivo of Maca (Lepidium meyenii Walp) Polysaccharide

Antioxidant Activity of Enzymatic Hydrolysate Derived From Hairtail Surimi Wash Water Using an Immobilized Chymotrypsin-Trypsin Column Reactor

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