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Your search keyword '"a-Lactalbumin"' showing total 3 results
Start Over Descriptor "a-Lactalbumin" Topic whey proteins
3 results on '"a-Lactalbumin"'

1. Fermented milk modulates immune systemic response and intestinal epithelial structure in Balb/c mice sensitized to bovine whey proteins.

Author

Yamina, Benaissa, Samia, Addou, Wafaa, Dib, Hafsia, Abbas, Mama, Berouis, Djamel, Saidi, and Omar, Kheroua

Subjects
*FERMENTED milk, *MILK allergy, *WHEY proteins, *INTESTINES, *IMMUNE response, *ENZYME-linked immunosorbent assay
Abstract

In epidemiological studies, cow's milk protein allergy (CMPA) is the most prevalent allergy for infants or young children. This study was conducted to compare the effect of Soummam and Saifi fermented milks on mice sensitized to whey protein (ß -Lactoglobulin and a -Lactalbumin). During 28 days, the animals from the first and second lot received via an oral way the fermented milks. In a second period of time, mice from the first, second lots were sensitized via intraperitoneal way using ß-Lg, mice from third and fourth lot were sensitized by a-Lactalbumin. The antigenecity was determined by enzyme-linked immunosorbent assay (ELISA). Symptom scores were determined after in vivo challenge with ß-Lg or a-Lac. Intestinal damage was evaluated by histological analysis. Analysis of the data revealed that the titers of anti-a-lactalbumin and anti-ß-lactoglbulin IgG increased significantly in the positive control groups given Soummam and Saifi fermented milk (p <0.001). Moreover, in fermented milk-treated mice, significant clinical symptoms were observed. Analysis of histological sections revealed that fermented milk doesn't reduce the microscopic lesions induced by ß-Lg or a-Lac sensitzation. This study indicated that the administration of Soummam fermented milk can modulate effectively the immune response and protect the intestinal epithelium integrity. [ABSTRACT FROM AUTHOR]

Published
2021
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2. Dietary α-lactalbumin alters energy balance, gut microbiota composition and intestinal nutrient transporter expression in high-fat diet-fed mice

Author

Serena Boscaini, Kanishka N. Nilaweera, John F. Cryan, John R. Speakman, Paul D. Cotter, Raul Cabrera-Rubio, Teagasc Walsh Fellowship Programme, Science Foundation Ireland, BBSRC, Teagasc, SFI/16/BBSRC/3389, and BB/P009875/1

Subjects
Dietary a-lactalbumin, CD36 Antigens, 0301 basic medicine, Whey protein, Whey protein isolate, Medicine (miscellaneous), a-lactalbumin, Gut flora, Weight Gain, Feces, Mice, 0302 clinical medicine, RNA, Ribosomal, 16S, Lactobacillus, Neuropeptide Y, Diet, Fat-Restricted, Nutrient transporters expression, Adiposity, Glucose Transporter Type 2, Lactalbumin, Low-fat diet, Nutrition and Dietetics, biology, Chemistry, digestive, oral, and skin physiology, Caseins, food and beverages, Jejunum, High-fat diet, medicine.anatomical_structure, medicine.symptom, Cluster differentiation 36, medicine.medical_specialty, Casein, 030209 endocrinology & metabolism, Ileum, Fatty acid transporter protein 4, Energy balance, Gut microbiota, Diet, High-Fat, Fatty acid synthase, Dietary α-lactalbumin, Nutrient transporter expression, 03 medical and health sciences, Proopiomelanocortin, Internal medicine, medicine, Animals, Epididymal white adipose tissue, 030109 nutrition & dietetics, Membrane Transport Proteins, whey protein, biology.organism_classification, Small intestine, Gastrointestinal Microbiome, Mice, Inbred C57BL, Lactoferrin, Endocrinology, Whey proteins, biology.protein, Energy Intake, Energy Metabolism, Weight gain, Subcutaneous white adipose tissue
Abstract

Recently there has been a considerable rise in the frequency of metabolic diseases, such as obesity, due to changes in lifestyle and resultant imbalances between energy intake and expenditure. Whey proteins are considered as potentially important components of a dietary solution to the obesity problem. However, the roles of individual whey proteins in energy balance remain poorly understood. This study investigated the effects of a high-fat diet (HFD) containing α-lactalbumin (LAB), a specific whey protein, or the non-whey protein casein (CAS), on energy balance, nutrient transporters expression and enteric microbial populations. C57BL/6J mice (n 8) were given an HFD containing either 20 % CAS or LAB as protein sources or a low-fat diet containing CAS for 10 weeks. HFD-LAB-fed mice showed a significant increase in cumulative energy intake (P=0·043), without differences in body weight, energy expenditure, locomotor activity, RER or subcutaneous and epididymal white adipose tissue weight. HFD-LAB intake led to a decrease in the expression of glut2 in the ileum (P=0·05) and in the fatty acid transporter cd36 (PLactobacillus, Parabacteroides and Bifidobacterium were present in significantly higher proportions in the HFD-LAB group. These data indicate a possible functional relationship between gut microbiota, intestinal nutrient transporters and energy balance, with no impact on weight gain.

Published
2019
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3. Influence of Emulsifier on the Competitive Adsorption of Whey Proteins in Emulsions

Author

Courthaudon, J. L., Eric Dickinson, Matsumura, Y., and Williams, A.

Subjects
displacement, emulsion, B-lactoglobulin, whey proteins, Competitive adsorption, surfactant, Tween 20, a-lactalbumin, surface viscosity, disulphide bonds, Food Science
Abstract

The influence of Tween 20 (polyoxyethylene sorbitan monolaurate) on the composition of adsorbed protein films in hydrocarbon oil-in-water emulsions containing B-lactoglobulin and a-lactalbumin has been investigated at neutral pH. The kinetics of pol ymerization of adsorbed 13-lactoglobulin via sulphydryl-disulphide interchange is little affected by Tween 20. Add ing emulsifier after homogenization leads to slightly greater competitive d i splacement of protein from the interface for emul sions made with pure 8-lactoglobulin than for equivalent emulsions made with 0.-lactalbumin . For emulsions made with the two proteins in a 1 : 1 molar ratio, adding emulsifier after homogeniza t ion leads to more displacement of 8-l actoglobulin than a-lactalbumin. I n a n emulsion containing both proteins a nd Tween 20 added before homogenization at an emulsifier -toprotein molar ratio of 2:1, there i s three times as much a-lactalbumin adsorbed at the droplet surface as S-lactoglobulin. It appears that the kinetics of compe t itive protein exchange between the bulk phase and the oil-water interface is facilitated by the presence of water-soluble surfactant.

Published
1991

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