Therapeutic Benefits and Applications of Whey Protein

Ahmed, Munawar; Hamdy, Ahmed Mahmoud; Hammam, Ahmed R. A.

doi:10.20546/ijcmas.2020.907.036

Cited by 10 publications

(7 citation statements)

References 34 publications

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“…Peptides represent a functional food because they not only satisfy the nutritional needs, but also help to reduce the risk of health problems [ 80 ]. Whey represents 95% of milk weight so it is a good source of bioactive peptides that can be produced by hydrolysis by applying different methods: enzymatic action, chemical treatment (acid or alkaline), microbial fermentation with proteolytic bacteria, ultrasound, thermal process, and others ( Figure 1 ) [ 81 , 82 ].…”

Section: Methods Of Extraction Of Whey Hydrolysatesmentioning

confidence: 99%

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

et al. 2022

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There are two types of milk whey obtained from cheese manufacture: sweet and acid. It retains around 55% of the nutrients of the milk. Milk whey is considered as a waste, creating a critical pollution problem, because 9 L of whey are produced from every 10 L of milk. Some treatments such as hydrolysis by chemical, fermentation process, enzymatic action, and green technologies (ultrasound and thermal treatment) are successful in obtaining peptides from protein whey. Milk whey peptides possess excellent functional properties such as antihypertensive, antiviral, anticancer, immunity, and antioxidant, with benefits in the cardiovascular, digestive, endocrine, immune, and nervous system. This review presents an update of the applications of milk whey hydrolysates as a high value-added peptide based on their functional properties.

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Section: Methods Of Extraction Of Whey Hydrolysatesmentioning

confidence: 99%

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

et al. 2022

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“…Pseudomonas aeruginosa is one of the recognized microorganisms that cause pulmonary infection and lung colonization, which lead to breathing problems [ 61 ]. Rats fed a pressurized whey protein diet exhibited a reduction in oxidative stressors, inflammation, and lung damage, according to studies on the importance of whey protein in decreasing pulmonary infection by Kishta and his team [ 62 ]. One hypothesis was that the peptides would protect the proteins in the airways from oxidation while also causing leucocytes to become active in the fight against infections.…”

Section: Applications Of Whey and Its Bioactive Components In Various...mentioning

confidence: 99%

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Pillai,

Morya,

Kasankala

2024

Journal of Nutrition and Metabolism

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Whey, a component of milk and a useful by-product of the dairy industry’s casein and cheese-making, has been used for generations to augment animal feed. It contains a range of proteins, including α-lactalbumin, β-lactoglobulin, bovine serum albumin, heavy and light chain immunoglobulins, lactoferrin, glycomacropeptide, and lactoperoxidase. Whey proteins exhibit great potential as biopolymers for creating bioactive delivery systems owing to their distinct health-enhancing characteristics and the presence of numerous amino acid groups within their structures. Whey has considerable factors such as antitumor, anti-inflammatory, antihypertensive, hypolipidemic, antiviral, and antibacterial properties in addition to chelating. The global market of whey protein stood at USD 5.33 billion in 2021, with a projected compound annual growth rate of 10.48% spanning the interval from 2022 to 2030. The escalating demand for whey protein is intrinsically linked to the amplifying consciousness surrounding healthy lifestyles. Notably, protein supplements are recurrently endorsed by fitness and sports establishments, thereby accentuating the focal point of customers toward whey protein. This review focuses on nutritional composition, whey bioactives, and their bioavailability with potential health benefits.

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“…Fermented dairy products are healthy and nutritious foods consumed by the people around the world as a part of diet. Consumption of fermented dairy products has been remarkably increased compared to the consumption of liquid milk over the past few decades (Hamdy et al, 2020). The main probiotic species added to fermented products belong to Lactobacillus and Bifidobacterium genera, although the potential and use of many other probiotic strains are being evaluated and explored by the food industry (Yerlikaya et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…For example, it has been found that Arabic Gum (AG), oat, whey protein concentrate (WPC), yeast extract, peptone, fructose, inulin, fructooligosaccharides, glactooligosaccharides and amyl maize starch selectively stimulates the growth of Bifidobacteria (El-Batawy et al, 2019). The ability of WPC to enhance probiotic aggregate is well known (Ahmed et al, 2020, Shenana, 2021. Whey proteins may stimulate the growth of Bifidobacteria.…”

Section: Introductionmentioning

confidence: 99%

Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum

Fadawy

Hassan

Zaki

et al. 2023

AJAS

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The purpose of this study was to improve the functional properties of bioyogurt, which is one of the most popular fermented dairy products widely, consumed worldwide, and to evaluate the effect of whey protein concentrate (WPC) and Arabic Gum (AG) on promoting growth and survival of Bifidobacterium longum. Bio-yogurt was manufactured by using 2% Bifi. longum and enriched with 1% WPC or 2% AG, after milk inoculation by bacterial culture it was incubated at 42±1°C until complete coagulation and then stored at 5±1°C. Chemical, bacteriological analysis and sensory evaluation had been carried out in fresh and after 7 & 14 days of storage. The obtained results indicated that, acid development in control samples without probiotic bacteria or WPC & AG was less compared with Bio-yogurt containing Bifi. longum, WPC and AG, which scored highest acidity and lowest pH values during storage. Moreover, during storage there were an increase in total solids, soluble nitrogen, total nitrogen and acidity and slight decrease in pH values of cheese made with 1% WPC or 2% AG in all treatments. Concerning the bacteriological determinations, there were a slight increase in total bacterial, Streptococci, Lactobacilli and Bifi. longum counts during first 7 days of storage, and then decrease gradually during the second week of storage. In addition, WPC and AG increased the total bacteria, Lactobacilli, Streptococci and Bifi. longum counts comparing with control samples. Generally, the addition of WPC increased organoleptic properties of the product, while the addition of AG did not.

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Therapeutic Benefits and Applications of Whey Protein

Cited by 10 publications

References 34 publications

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

Milk Whey Hydrolysates as High Value-Added Natural Polymers: Functional Properties and Applications

Emerging Trends in Bioavailability and Pharma-Nutraceutical Potential of Whey Bioactives

Improving the Functional Properties of Bio-yogurt by Adding Whey Protein Concentrate and Arabic Gum

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