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• W2891464940 abstract "This review assesses the scientific literature on whey proteins, their health benefits and current applications in functional foods and nutritional supplements. Whey proteins, once considered waste from cheese manufacture, have proven to be a source of bioactive components, and when used in functional foods can potentially lead to prevention of lifestyle diseases. Whey proteins represent about 20% of the total protein in bovine milk and are mostly made up of β-lactoglobulin (β-Lg), α-lactalbumin (α-La), bovine serum albumin (BSA), immunoglobulins (Igs), glycomacropeptide (GMP, if the whey is from cheese manufacture), and proteose peptone. Whey proteins are available commercially in a range of protein-rich ingredients such as whey protein concentrate, with 35% to over 80% protein, whey protein isolate, with over 90% protein, and purified individual protein fractions such as β-Lg (with over 98% protein). Besides being a source of essential and branched chain amino acids, β-Lg is an important source of biologically active peptides that are inactive within the native sequence of the protein, but can be released by in vivo or in vitro enzymatic hydrolysis. Once released and absorbed, these peptides may play important roles in human health, with antihypertensive, antioxidant, and antimicrobial functions. α-La has been shown to improve brain function and help in alleviating stress and depression. As α-La is a tryptophan-rich protein, a diet enriched with α-La increases the ratio of tryptophan to the other large neutral amino acids, which may in turn increase brain serotonin content. There are limited studies investigating the therapeutic potential of BSA and its application in functional foods has not been explored. The physiological function of Ig is to provide immunity in the body. GMP is one of the few amino acid sources phenylketonuria patients can tolerate because pure GMP does not contain phenylalanine. Lactoferrin (Lf) contains functional (bioactive) properties, which are mainly derived from its ability to bind iron. Owing to their physiologically functional properties, research has shown that whey proteins can be used in preventing or treating various illnesses. Studies have shown that whey proteins are superior to other dietary proteins for suppression of tumor development. Whey proteins’ anticancer potential is believed to derive largely from the antioxidant and detoxifying effects of glutathione (GSH) and Lf. Ingestion of whey proteins leads to enhanced GSH levels in blood which have been linked to enhanced immune function and prevention of psoriasis. Whey proteins also have potential as a functional food ingredient that can contribute to the regulation of body weight by providing satiety signals which affect both short-term and long-term food intake. Whey protein ingredients have also shown potential in osteoporosis prevention due to their ability to stimulate proliferation and differentiation of osteoblastic cells as well as suppress bone resorption. Commercially, a number of pharmaceutical and nutritional whey protein supplements have been launched." @default.
• W2891464940 created "2018-09-27" @default.
• W2891464940 creator A5070550706 @default.
• W2891464940 date "2019-01-01" @default.
• W2891464940 modified "2023-09-26" @default.
• W2891464940 title "Whey Proteins in Functional Foods" @default.
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• W2891464940 doi "https://doi.org/10.1016/b978-0-12-812124-5.00018-7" @default.
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