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BACKGROUND RESULTS CONCLUSION Fat‐filled whey powder is a type of whey powder that has been developed in recent years and is widely applied in the dry processing of infant formula milk powder. The addition of sodium caseinate, dextrin, or modified starch as emulsifiers can also improve the stability of fat‐filled whey powders. However, regulations forbid the use of these substances as raw materials in powdered infant formulas. The development of new natural emulsifiers is therefore essential.A pre‐emulsification process (P‐EP) with heat‐treated whey protein (HWP) increased the solubility of fat‐filled whey powders, reduced the Turbiscan stability index value, and reduced surface fat content. Microstructural analysis showed that the fat‐filled whey powder in the experimental group (≤35 wt% fat in dry matter) exhibited a more uniform particle distribution in comparison with a control group.The P‐EP with HWP as a natural emulsifier can improve the stability and emulsifying effect in fat‐filled whey powders. The use of P‐EP with HWP was a promising method for producing fat‐filled whey powder without artificial additives, relying solely on milk‐derived ingredients for a clean label. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

AbstractAimMethodsResultsConclusionThe present study was conducted to produce a new carrier containing whey protein isolate-basil seed gum (WPI-BSG) conjugate to achieve superior physicochemical stability of emulsions containing vitamin D3 (Vit-D3).Zeta-potential and particle size analysis, spectrophotometric method, encapsulation efficiency, loading capacity and dialysis bag method were used to examined physicochemical stability and Vit-D3 release from the emulsions.The conjugate-stabilised emulsion showed maximum encapsulation efficiency (87.05 ± 3.37% (w/w)) and loading capacity (5.43 ± 0.08% (w/w)) at the Vit-D3 concentration of 200 and 300 mg/kg. This emulsion also demonstrated good physical stability after 30 days of storage with the zeta potential and mean droplet size of −79.60 ± 0.62 mV and 1346.82 ± 5.95 nm, respectively. Additionally, the conjugate-stabilised emulsion had a maximum Vit-D3 retention (chemical stability) of 72.79 ± 3.58% after a 15-day storage period.Our findings suggest that the conjugate-stabilised emulsion has a good stabilising capacity as a carrier for hydrophobic compounds such as Vit-D3. [ABSTRACT FROM AUTHOR]

Background: Nutritional interventions are a key strategy for sustaining general health in children with neurological impairment. Whey-based formulae have been shown to reduce gastroesophageal reflux and accelerate gastric emptying. Casein protein, on the other hand, precipitates in the stomach's acidic environment, slowing down gastric emptying. Methods: This is a prospective observational study that included 34 children with severe neurological impairment between 2–14 years old of both sexes who underwent percutaneous endoscopic gastrostomy (P.E.G) tube insertion, gastrointestinal dysfunction symptoms and nutritional status were compared after 6 months between those fed either peptide-based (100% whey) or casein-based formula. We aimed in the current study to determine whether peptide-based formula reduces gastroesophageal reflux episodes and improves symptoms of poor feeding tolerance compared to casein-based formula, and to evaluate the impact of both formulae on the nutritional status of those children. Results: Using peptide-based, 100% whey protein formula was associated with improved feeding tolerance and reduced gastrointestinal issues such as constipation (p-value = 0.016), reflux, and vomiting episodes (p-value = 0.034). Unlike patients who obtained the casein-based formula, patients who received the peptide-based formula exhibited significant improvement in swallowing ability 6 months after PEG insertion when compared to pre-insertion (p-value = 0.002). Conclusion: Whey-based formula is better recommended for neurologically impaired children who have poor swallowing abilities, constipation, reflux, and vomiting episodes. [ABSTRACT FROM AUTHOR]

Pingyin rose is an edible flower rich in anthocyanins. In this study, antioxidant capacity and color were used as the main evaluation indexes to investigate the effects of common physical and chemical factors on the stability of rose anthocyanin extracts (RAEs). In addition, the physicochemical properties of the whey protein isolate (WPI)‐RAEs complex after spray drying were studied. Vitamin C, temperature, and some metal ions can cause different degrees of discoloration of RAEs solution. More importantly, heat treatment, as well as most metal ions and sugars, had no significant effect on the antioxidant capacity of RAEs solution (p > 0.05). Moreover, compared to spray‐dried pure WPI, the WPI‐RAEs powder was delicate and uniform, and had higher particle size, bulk density, moisture activity, and better gel properties. The release rate of all WPI‐RAEs sol/gel to RAEs reached about 89% in the intestinal digestion stage, but the WPI‐RAEs interaction reduced the digestibility of protein in the intestinal digestion stage. We hope that this study can provide a theoretical basis for the development and utilization of WPI‐RAEs as food ingredients. [ABSTRACT FROM AUTHOR]

Introduction: Skeletal muscle satellite cells (SC) contribute to the adaptive process of resistance exercise training (RET) and may be influenced by nutritional supplementation. However, little research exists on the impact of multi-ingredient supplementation on the SC response to RET. Purpose: We tested the effect of a multi-ingredient supplement (MIS) including whey protein, creatine, leucine, calcium citrate, and vitamin D on SC content and activity as well as myonuclear accretion, SC and myonuclear domain compared with a collagen control (COL) throughout a 10-wk RET program. Methods: Twenty-six participants underwent a 10-wk linear RET program while consuming either the MIS or COL supplement twice daily. Muscle biopsies were taken from the vastus lateralis at baseline and 48 h after a bout of damaging exercise, before and after RET. Muscle tissue was analyzed for SC and myonuclear content, domain, acute SC activation, and fiber cross-sectional area (fCSA). Results: MIS resulted in a greater increase in type II fCSA following 10 wk of RET (effect size (ES) = 0.89) but not myonuclear accretion or SC content. Change in myonuclei per fiber was positively correlated with type I and II and total fiber hypertrophy in the COL group only, indicating a robust independent effect of MIS on fCSA. Myonuclear domain increased similarly in both groups, whereas SC domain remained unchanged following RET. SC activation was similar between groups for all fiber types in the untrained state but showed a trend toward greater increases with MIS after RET (ES = 0.70). Conclusions: SC responses to acute damaging exercise and long-term RET are predominantly similar in MIS and COL groups. However, MIS can induce greater increases in type II fCSA with RET and potentially SC activation following damage in the trained state. [ABSTRACT FROM AUTHOR]

The shear flow and solid–liquid transition of mixed milk protein dispersions with varying concentrations of casein micelles (CMs) and serum proteins (SPs) are integral to key dairy processing operations, including microfiltration, ultrafiltration, diafiltration, and concentration–evaporation. However, the rheological behavior of these dispersions has not been sufficiently studied. In the present work, dispersions of CMs and SPs with total protein weight fractions (ωPR) of 0.021–0.28 and SP to total protein weight ratios (RSP) of 0.066–0.214 and 1 were prepared by dispersing the respective protein isolates in the permeate from skim milk ultrafiltration and then further concentrated via osmotic compression. The partition of SPs between the CMs and the dispersion medium was assessed by measuring the dry matter content and viscosity of the dispersion medium after separating it from the CMs via ultracentrifugation. The rheological properties were studied at 20 °C via shear rheometry, and the sol–gel transition was characterized via oscillatory measurements. No absorption of SPs by CMs was observed in dispersions with ωPR = 0.083–0.126, regardless of the RSP. For dispersions of SPs with ωPR ≤ 0.21, as well as the dispersion medium of mixed dispersions with ωPR = 0.083–0.126, the high shear- rate-limiting viscosity was described using Lee's equation with an SP voluminosity (vSP) of 2.09 mL·g−1. For the mixed dispersions with a CM volume fraction of φCM ≤ 0.37, the relative high shear-rate-limiting viscosity was described using Lee's equation with a CM voluminosity (vCM) of 4.15 mL·g−1 and a vSP of 2.09 mL·g−1, regardless of the RSP. For the mixed dispersions with φCM > 0.55, the relative viscosity increased significantly with an increasing RSP (this was explained by an increase in repulsion between CMs). However, the sol–gel transition was independent of the RSP and was observed at φCM ≈ 0.65. [ABSTRACT FROM AUTHOR]

This study aimed to evaluate how adding whey protein and transglutaminase impacts the quality of fried instant noodles. This research focused on analyzing various quality characteristics of the noodles based on the type and quantity of additives used. In the study, the following samples were produced: a control sample without additives and samples with 1, 2, 3, 4 and 5% of whey protein added, and 1 and 2% of transglutaminase were applied to each sample with whey protein addition. The following features were determined: fat content, water content, hydration time, hardness, adhesiveness, firmness, colour, browning index and a sensory evaluation of the macarons. The addition of whey protein, either alone or in combination with transglutaminase, reduced the fat content and increased the water content. The lowest fat content was obtained for the sample containing 5% whey protein and 2% transglutaminase (15.13%). The water content was observed in the range 2.53–3.72%. The hydration time of the instant noodles obtained increased with the use of more additives, but did not exceed 5 min in any of the samples tested. The use of additives affected the colour parameters and improved the textural properties of the noodles. [ABSTRACT FROM AUTHOR]

In persons with a spinal cord injury (SCI), resistance training using neuromuscular electrical stimulation (NMES‐RT) increases lean mass in the lower limbs. However, whether protein supplementation in conjunction with NMES‐RT further enhances this training effect is unknown. In this randomized controlled pilot trial, 15 individuals with chronic SCI engaged in 3 times/week NMES‐RT, with (NMES+PRO, n = 8) or without protein supplementation (NMES, n = 7), for 12 weeks. Before and after the intervention, whole body and regional body composition (DXA) and fasting glucose and insulin concentrations were assessed in plasma. Adherence to the intervention components was ≥96%. Thigh lean mass was increased to a greater extent after NMES+PRO compared to NMES (0.3 (0.2, 0.4) kg; p < 0.001). Furthermore, fasting insulin concentration and Homeostatic Model Assessment for Insulin Resistance (HOMA‐IR) were decreased similarly in both groups (fasting insulin: 1 [−9, 11] pmol∙L−1; HOMA‐IR: 0.1 [−0.3, 0.5] AU; both p ≥ 0.617). Twelve weeks of home‐based NMES‐RT increased thigh lean mass, an effect that was potentiated by protein supplementation. In combination with the excellent adherence and apparent improvement in cardiometabolic health outcomes, these findings support further investigation through a full‐scale randomized controlled trial. [ABSTRACT FROM AUTHOR]

To assess the effects of 2-months of 30 g/day whey protein supplementation on body composition, selected biochemical parameters and high intensity physical performance in 29 well-trained endurance athletes. Subjects were randomly divided into 2 groups: whey group (n = 20), and control group (n = 9). Body composition, selected biochemical parameters, and Wingate peak power (PP) and mean power (MP), and maximal aerobic speed (MAS) were assessed before and after the intervention in both groups. The two groups continued to follow their specific training regimens during the 2-month intervention. After this period, body mass was increased in the whey group (3.8%, P < 0.001), with a decrease in percentage body fat (P < 0.004), and an increase in leg muscle volume (P < 0.001). These parameters were unchanged in the control group. Resting values of plasma ASAT, ALAT, CK, total cholesterol, LDL-cholesterol (all at P < 0.05), and urea (P < 0.01) were reduced in the whey group after the intervention. The control group showed no changes. The whey group had increased PP and MP, (P < 0.001 both) and MAS (P < 0.05), and decreased fatigue index (P < 0.05) after the 2-month intervention. The control group showed no significant changes of these measures. Whey protein supplementation combined with 2-month endurance training leads to a reduction of body fat, and increased leg muscle volume. ASAT, ALAT, and CK, were also reduced. These changes were accompanied by improvements in PP, and MP, as well as MAS in well-trained endurance athletes. These data suggest that protein supplementation could also be recommended for endurance athletes to support recovery and high intensity physical performances. [ABSTRACT FROM AUTHOR]

The efficacy of whey protein supplement (WPS) in improving muscle strength, physical performance, and body composition in older adults has been widely promoted. However, the results of randomized clinical trials in this regard have been inconsistent. We aimed to determine the impact of WPS, compared to a placebo, during or without training on muscle strength, physical function, and body composition in older adults. Randomized controlled trials were thoroughly searched using PubMed, EMBASE, the Cochrane Library Database, and Scopus databases up to June 2024. The analysis focused on key parameters such as handgrip strength (HS), leg press, knee extension, gait speed (GS), 6-min walking test (6MWT), Timed-up and go test (TUG), lean body mass (LBM), fat mass (FM), and appendicular skeletal muscle mass (ASM). A pooled effect size was calculated using a random-effects model based on standardized mean differences (SMD). Thirty studies involving 2105 participants aged 60 and older met the inclusion criteria. The meta-analysis of 26 RCTs showed no significant positive effect of WPS on HS (n = 11, SMD: 0.18; 95% CI: −0.13, 0.49; I 2 = 69%), 6MWT (n = 5, SMD: −0.08; 95%CI: −0.31, 0.16; I 2 = 0%), GS test (n = 4, SMD: −0.08; 95%CI: −0.43, 0.28; I 2 = 36%), TUG test (n = 9, SMD: 0.0, 95% CI -0.15, 0.14; I 2 = 0%), LBM (n = 11, SMD: 0.02; 95%CI: −0.13, 0.17; I 2 = 0%), FM (n = 15, SMD: −0.04; 95%CI: −0.18, 0.10; I 2 = 0%). However, ASM significantly improved after WPS consumption but with high heterogeneity (n = 2, SMD: 0.39; 95%CI: 0.28, 0.51; I 2 = 69%). In interventions incorporating RE, statistically significant positive effects of WPS on lower body strength were observed (n = 11, SMD: 0.25; 95%CI: 0.05, 0.45; I 2 = 0%). The present meta-analysis indicates that WPS, when combined with resistance training (RT), can enhance lower body strength but does not seem to have a significant beneficial effect on handgrip strength, physical performance, or body composition. Further large-scale studies are necessary to confirm these findings and elucidate the potential benefits of WPS in this population. [ABSTRACT FROM AUTHOR]

Introduction: Maxillofacial fracture severely affects the diet of the patients leading to reduction of body weight. Facial trauma affects the muscles of mastication and the bones of face leading to reduction in bite force. The purpose of our study was to investigate the effect of whey protein supplement in the postoperative period of maxillofacial trauma patients with respect to body weight, bite force and callus formation. Methodology: Patients were divided into control group and study group having 20 patients each. The control group received usual modified diet for maxillofacial fracture and study group received same diet along with whey protein for 6 weeks. Results: There was mean weight loss of 3.15 kg in control group whereas there was no weight loss of in the study group. There was statistically significant increase in bite force in the study group compared to the control group with p value < 0.05. Early callus formation was seen in study group compared to control group. Conclusion: Our results showed that patients who were supplemented with whey protein had no loss of body weight, better masticatory efficiency, better healing of the fracture sites and overall early recovery. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Food industry has partially replaced animal proteins with plant‐derived alternatives, and effects of combining these two types on properties of food systems need to be elucidated. This study fabricated and characterised emulsion gels of mixed whey and pea protein, varying protein mass ratios from 100:0 to 0:100 and oil volumes from 30% to 45%, induced by transglutaminase cross‐linking. An increase in pea protein led to larger particle size and reduced surface charge in the solutions. Emulsion droplet size ranged from 0.60 to 15.17 μm, increasing with higher levels of pea protein and oil. Mixed protein gels exhibited significantly greater hardness compared to gels with individual proteins. Water‐holding capacity of pure whey protein emulsion gels exceeded 90%, while the value remained above 80% when pea protein was less than 50%. Partially replacing whey protein with pea protein may have potential applications in food products such as salad dressings and cheese. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

BACKGROUND RESULTS CONCLUSION Construction of meat analogs based on pea protein isolate (PPI) alone by high moisture extrusion (HME) is diffocult as a result of the lack of anisotropic structures. In the present study, 0%–15% of whey protein (WP) was introduced to PPI to make hybrid blends, which were used to construct HME extrudates.WP enhanced the hardness, adhesive, cohesiveness and gumminess of the extrudates and facilitated the formation of a distinct anisotropic structure of PPI. The fibrous degrees of the extrudates containing 10% and 15% WP were around 1.50. The addition of WP, which has more ‐SH groups, increased the disulfide bonds and hydrogen bonding in the extrudates, leading to a denser cross‐linked structure. Particle size distribution and Fourier transform infrared analysis showed that WP induced more compact structured aggregates and more β‐sheet structures in the extrudates. Furthermore, the higher hydration capacity of WP may also help form a dilute melt and generate a more pronounced plug flow, assisting the formation of fiber structures of PPI.The present study demonstrates that WP is a potential modifier, which could be used to improve the structure of PPI‐based meat analogs. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Background: As populations live longer, there is a progressive increase in chronic degenerative diseases, particularly those related to the musculoskeletal system. Sarcopenia is characterized by loss of skeletal muscle mass, muscle strength, and loss of physical function. It is a common disease in older adults associated with various adverse health outcomes. There is a lack of bioindicators to screen for sarcopenia. Albumin and lymphocyte counts are commonly used to assess the degree of malnutrition, and blood routine, lipids, and thyroid function are relatively easy to obtain as part of a routine physical examination. Therefore, finding blood markers that can screen for sarcopenia is essential. Our primary aim was to explore whether the bioindicators of body composition, lymphocytes, albumin, lipids, and thyroid hormones are associated with sarcopenia, and a secondary aim was to investigate changes in these indicators after an intensive lifestyle intervention preliminarily. Methods: 60 subjects were selected from Runda and Bailian community health centers in Suzhou, China. They underwent body composition analysis and tested lymphocyte, albumin, lipid, and thyroid hormone levels. The 30 sarcopenia subjects underwent a 3-month intensive lifestyle intervention program. At the end of the intervention, we rechecked the bioindicators. Statistical analyses were performed in IBM SPSS v26.0. Results: The blood indices of sarcopenia subjects were generally lower in albumin, non-high-density lipoprotein cholesterol (non-HDL-C), and free triiodothyronine (FT3). Body mass index (BMI)(r = 0.6266, p < 0.0001), fat-free mass (r = 0.8110, p < 0.0001), basal metabolism (r = 0.7782, p < 0.0001), and fat mass (r = 0.3916, p = 0.0020) were positively correlated with appendicular skeletal muscle index (ASMI). Higher BMI and FT3 were associated with lower odds of sarcopenia, while higher fat mass was associated with higher odds of sarcopenia. After a 3-month intensive intervention, sarcopenia subjects had a significant increase in BMI, ASMI, lymphocyte, and albumin levels, and an increase in FT3, but with a non-significant difference (p = 0.342). Conclusions: Low BMI, FT3, and high fat mass were associated with sarcopenia. Intensive lifestyle intervention can significantly improve ASMI, BMI, lymphocytes, albumin, and FT3 in sarcopenia subjects, which is favorable for delaying the progression of sarcopenia. Trial registration: This study was retrospectively registered on ClinicalTrials.gov, registration number NCT06128577, date of registration: 07/11/2023. [ABSTRACT FROM AUTHOR]

In this study, microwave-assisted extraction of faba bean protein (BP) concentrate was optimized through the response surface methodology. Microwave power (250-500 W) and processing time (10-60 min) were chosen as independent variables and the effect of these parameters on protein yield was investigated. The highest protein yield (47.74%) was achieved at 481.70 W microwave power and 50.68 min processing time. The characteristic properties of BP obtained under optimum conditions were compared with whey protein. The characteristic bonds of the proteins were confirmed by Fourier transform infrared spectroscopy (FTIR) and molecular weights were determined by sodium dodecyl-sulfate polyacrylamide gel electrophoresis (SDS-page). The solubility values of BP and whey protein were found to be as 80.23% and 91.12%, respectively (P <0.05). BP's foaming properties, emulsifying behavior, and stability coefficient resulted in superior to whey protein. The results showed plant proteins will be considered as alternative protein sources in food systems. [ABSTRACT FROM AUTHOR]

Advanced glycation end products (AGEs) are a group of compounds formed during the Maillard reaction, which can have adverse effects. This study aims to investigate the formation of fluorescent AGEs using the response surface method (RSM). Factors such as protein type ((whey protein, 2.0, 3.5, and 5.0% w/v) and casein (1.0, 2.0, and 3.0% w/v)), sugar type ((glucose and fructose (0.2, 0.6, and 1.0 M) and lactose (0.1, 0.3, and 0.5 M)), and pomegranate peel extract (PPE, 250.0, 500.0, and 750.0 ppm) along with their interactions are analyzed. The results of this study showed that, the type of protein, type of sugar, and concentration of phenolic extract from pomegranate peel were effective in preventing the formation of AGEs, and the pomegranate peel extract was able to effectively prevent glycation reaction (specially at 750.0 ppm). According to the results, protein type and concentration significantly influence AGEs formation. The inhibitory activity of the extract in the model system containing casein was lower than system containing whey protein, and overall, the inhibitory power decreased with an increase in protein concentration. By changing the type of sugar present in the model system, the inhibitory behavior of the pomegranate peel extract became complex, showing increased, decreased, or no effect in some cases. Further investigations can suggest the use of this extract, especially in the formulation of food products, including infant formulas. [ABSTRACT FROM AUTHOR]

As older adults tend to reduce their intake of animal-source proteins, plant-source proteins may offer valuable resources for better protein intake. The aim of this study was to assess whether the pea proteins can be used to achieve blood amino acid levels that stimulate muscle protein synthesis. We measured variations in plasma amino acid concentrations in young and older adults given pea (NUTRALYS® S85 Plus) or whey proteins either alone or in a standardized meal. The effect of amino acid concentrations on protein synthesis in C2C12 myotubes was determined. In terms of results, plasma amino acid concentrations reflected the difference between the amino acid contents of whey and pea proteins. Blood leucine showed a greater increase of 91 to 130% with whey protein compared to pea protein, while the opposite was observed for arginine (A greater increase of 147 to 210% with pea compared to whey). Culture media prepared with plasmas from the human study induced age-dependent but not protein-type-dependent changes in myotube protein synthesis. In conclusion, pea and whey proteins have the same qualities in terms of their properties to maintain muscle protein synthesis. Pea proteins can be recommended for older people who do not consume enough animal-source proteins. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Spodumene (LiAlSi2O6) has gained attention due to its versatile applications, which include ionizing radiation dosimetry, observed in either monoclinic (α-spodumene) or tetragonal (β-spodumene) symmetries. β-spodumene has been produced by solid-state reactions and conventional sol–gel methods, which are challenging due to the need for high temperatures and costly reagents, respectively. Alternative routes like the Pechini method and proteic sol–gel methods are promising because they can reduce production costs and environmental pollution. This paper aims to synthesize and characterize β-spodumene using a new sol–gel route assisted by whey protein. In this method, proteins act as chelating agents, aiding in the formation of stable colloidal solutions (sol) containing inorganic precursors. These solutions undergo gelation processes to form a solid connected porous structure (gel), which can then be thermally treated to promote crystallization and obtain the desired material. The process involved subjecting the material to thermal treatments exceeding 800 °C, leading to the crystallization of β-spodumene structure at 1000 °C. Additionally, a thermal treatment at 1100 °C facilitated the elimination of residual sulfur (S) resulting from protein combustion. For sample characterizations, thermogravimetric analysis (TGA), differential thermal analysis (DTA), X-ray diffraction (XRD), Fourier transform infrared spectroscopy (FTIR), and X-ray fluorescence (XRF) measurements were performed. Preliminary results indicate that β-spodumene was successfully synthesized using the new sol–gel route assisted by whey protein. The potential of whey protein as an eco-friendly chelating agent is highlighted, suggesting possible environmental benefits and paving the way for future advancements in this research area. Highlights: β-spodumene was effectively synthesized by a new sol–gel route assisted by whey protein. Crystalline structure of β-spodumene formed at 1000 °C. Eco-friendly approach using whey protein as a chelating agent in the sol–gel method. [ABSTRACT FROM AUTHOR]

Abstract Background Nutritional interventions are a key strategy for sustaining general health in children with neurological impairment. Whey-based formulae have been shown to reduce gastroesophageal reflux and accelerate gastric emptying. Casein protein, on the other hand, precipitates in the stomach's acidic environment, slowing down gastric emptying. Methods This is a prospective observational study that included 34 children with severe neurological impairment between 2–14 years old of both sexes who underwent percutaneous endoscopic gastrostomy (P.E.G) tube insertion, gastrointestinal dysfunction symptoms and nutritional status were compared after 6 months between those fed either peptide-based (100% whey) or casein-based formula. We aimed in the current study to determine whether peptide-based formula reduces gastroesophageal reflux episodes and improves symptoms of poor feeding tolerance compared to casein-based formula, and to evaluate the impact of both formulae on the nutritional status of those children. Results Using peptide-based, 100% whey protein formula was associated with improved feeding tolerance and reduced gastrointestinal issues such as constipation (p-value = 0.016), reflux, and vomiting episodes (p-value = 0.034). Unlike patients who obtained the casein-based formula, patients who received the peptide-based formula exhibited significant improvement in swallowing ability 6 months after PEG insertion when compared to pre-insertion (p-value = 0.002). Conclusion Whey-based formula is better recommended for neurologically impaired children who have poor swallowing abilities, constipation, reflux, and vomiting episodes.

Introduction Emulsion-filled gel is a sort of gel system that traps oil droplets as a filler and contains a wide range of semi-solid to solid food products. It can also be utilized as a dual system to distribute and control the release of both lipophilic and hydrophilic bioactive and micronutrient substances. The main polymers involved in gel formation in food products are proteins and polysaccharides. Using molecular interactions between biopolymers, a wide range of rheological and physicochemical properties of gels can be methodically created. As a result, the interaction between proteins and polysaccharides has received a lot of attention in order to generate novel products. Because of their functional qualities and high nutritional value, whey proteins are frequently used in the food industry. As a result, mixed gels based on whey protein have gained a lot of attention. k-Carrageenan is commonly utilized in the food industry as a gelling and firming agent. Because k-Carrageenan, like whey protein isolate, can form a gel independently, its interaction with whey protein isolate in emulsion gel systems appears appealing. Therefore, in this study, the effect of k-Carrageenan gum (0.0, 0.1, 0.3, 0.5, and 0.7%) on the textural (uniaxial compression test), rheological (steady shear, strain sweep, and frequency sweep tests), and water holding capacity of cold-set emulsion-filled gel based on whey protein isolate was investigated. Materials and Methods Whey protein isolate (WPI) (98.9% protein, dry basis) was given as a gift by Agropur Ingredients Co. (Le Sueur, Minnesota, USA). -Carrageenan and CaCl2 ( : 147.01 gr/mol) were purchased from Sigma Aldrich Co. (USA) and Merck Co. (Darmstadt, Germany), respectively. Sunflower oil was supplied from local supermarket. Stock dispersions of WPI and -Carrageenan were prepared by dissolving sufficient amounts of their powders in deionized water. To prepare uniform oil in water emulsion, sunflower oil was added to the WPI dispersion and the obtained mixture homogenized first using a laboratory rotor-stator homogenizer (15000 rpm, 3 min), then by an ultrasonic homogenizer (20 kHz, 5 min). The prepared emulsion and -Carrageenan dispersions were poured into Schott bottles and heated in a water bath (90 °C, 40 min). WPI emulsion and AG dispersion were mixed in a cylindrical container on a stirring plate at a speed of 600 rpm for 6-8 min to obtain a homogeneous mixture. After decreasing the temperature to 60 °C for the ion-induced gelation, the mixtures were charged with CaCl2 (10 mM). The prepared samples were incubated in a refrigerator overnight to stabilize the 3D network. The final mixed EFG samples contained 5.5% WPI, 20% oil, and 0, 0.1, 0.3, 0.5, and 0.7% (w/w) of k-carrageenan. The tests performed on emulsion-filled gel samples were: 1) steady shear (0.01-10 s-1), 2) strain sweep (strain: 0.1-1000%, frequency: 1 Hz), 3) frequency sweep (frequency: 0.1-100 Hz, strain: 0.5%), 4) uniaxial compression (target strain: 80%, deformation speed:1 mm/s), and 5) water holding capacity (by utilizing a microcentrifuge, 600×g for 10 min). Results and Discussion According to the results of steady shear test, all samples had a shear thinning behavior, and based on the power-law model, this behavior was intensified in the presence of k-Carrageenan; and with increasing the gum concentration from 0 to 0.7%, the consistency coefficient increased from 339.9 to 545.7 Pa.s. In the strain sweep test, with the increase in the gum concentration, the values of the elastic and viscous modulus in the linear region and the modulus at the crossover point increased, and tan dLVE decreased from 0.17 to 0.13, which indicated an increase in the strength of the emulsion gel network structure. Based on the frequency sweep test, with the increase in k-Carrageenan concentration, the parameters and , network strength and network expansion increased from 5311.8 Pa, 939.9 Pa, 1.5380 Pa.s1/z and 10.05 in the control sample to 25080 Pa, 3574.9 Pa, 16097.7 Pa.s1/z and 16.41 in the sample containing 0.7% k-Carrageenan, respectively. Moreover, the frequency dependency of elastic modulus decreased from 0.095 in the control sample to 0.050 in the 0.7% k-Carrageenan contained sample. According to the large deformation test, in general, in the composite emulsion-filled gels, the values of apparent modulus of elasticity and fracture stress were higher and fracture strain and fracture energy were lower than in the control sample. Also, the results showed that different k-Carrageenan concentrations had no significant effect on the water holding capacity. Conclusion The obtained results showed that k-Carrageenan had considerable influence on the rheo-mechanical features of cold-set emulsion-filled gels based on whey protein which can add to the knowledge base for the production of new functional foods.

Abstract Background The best pharmacological treatments and dietary regimens for cancer continue to be a problem for public health. In the scientific field of oncology, whey protein WP is frequently used as a dietary strategy. The goal of the current meta-analysis is to ascertain the positive impact of WP supplements on cancer patients. A comprehensive literature search was conducted to identify RCTs that investigated WP in cancer patients. Cochrane Database of Clinical Trials, Scopus, PubMed, Google Scholar and WOS with no language restrictions for relevant studies. Results Reports were fully assessed based on the inclusion criteria found only 23. Only four studies were included in the systematic review and meta‐analysis. Body weight and weight change showed the difference was significantly favoring the whey protein arm at 12 weeks (MD = 1.41 [0.14, 2.69]). BMI and change in BMI, lean tissue mass and increase in lean tissue mass showed nonsignificant differences throughout follow-up. Handgrip strength and change in handgrip strength showed significantly higher in the whey-treated arm after 3 and 6 months (MD = 3.11 [1.45, 4.78], 1.04 [− 0.55, 2.63], respectively. Whey protein significantly decreased the hematological toxicity of chemotherapy (RR = 0.55 [0.30, 0.98]) compared to the control group However, gastrointestinal toxicity was not reduced with whey protein treatment (RR = 0.58 [0.19, 1.79]). Conclusion In malnourished cancer patients undergoing Chemotherapy supplementation with WP may improve body weight, and handgrip strength and reduce Chemotherapy toxicity, which may lead to improved treatment efficacy.

Whey protein contains a wide range of bioactive components and has been found to have various functional properties including immunoenhancing, antibacterial, antiviral, anticancer, antidiabetic, muscle loss-preventing, and skin-protecting effects. However, as a high-quality dietary protein that can benefit human health, its application in health foods is restricted by particular product types and insufficient innovation. Therefore, this article provides a systematic and comprehensive review of the composition, digestion, absorption, metabolism, and functions of whey protein and its application in health products in China. This review hopes to improve the public’s understanding of the nutritional value of whey protein, broaden its application scope as a health product, and promote its applications in functional foods and clinical formulations and consequently the high-quality development of the health industry.

Abstract Background As populations live longer, there is a progressive increase in chronic degenerative diseases, particularly those related to the musculoskeletal system. Sarcopenia is characterized by loss of skeletal muscle mass, muscle strength, and loss of physical function. It is a common disease in older adults associated with various adverse health outcomes. There is a lack of bioindicators to screen for sarcopenia. Albumin and lymphocyte counts are commonly used to assess the degree of malnutrition, and blood routine, lipids, and thyroid function are relatively easy to obtain as part of a routine physical examination. Therefore, finding blood markers that can screen for sarcopenia is essential. Our primary aim was to explore whether the bioindicators of body composition, lymphocytes, albumin, lipids, and thyroid hormones are associated with sarcopenia, and a secondary aim was to investigate changes in these indicators after an intensive lifestyle intervention preliminarily. Methods 60 subjects were selected from Runda and Bailian community health centers in Suzhou, China. They underwent body composition analysis and tested lymphocyte, albumin, lipid, and thyroid hormone levels. The 30 sarcopenia subjects underwent a 3-month intensive lifestyle intervention program. At the end of the intervention, we rechecked the bioindicators. Statistical analyses were performed in IBM SPSS v26.0. Results The blood indices of sarcopenia subjects were generally lower in albumin, non-high-density lipoprotein cholesterol (non-HDL-C), and free triiodothyronine (FT3). Body mass index (BMI)(r = 0.6266, p

The alkali-extracted tea residue protein (ATRP) is a novel protein resource with the potential to become a food-grade emulsifier. This study assessed ATRP's emulsion type and hydrophilic-lipophilic balance value, analyzed the effects of various emulsification factors (oil-water ratio, emulsifier concentration, pH, storage temperature) at room temperature (20 ℃) on emulsifying performance (10-minute settling) and stability (15-day settling), followed by a comparison of emulsifying performance and stability of soybean isolate protein and whey protein emulsions. The results showed that the ATRP emulsion was of the water-in-oil (O/W) type, with a hydrophilic-lipophilic balance of 13. Under conditions of a 7:3 oil-water ratio, 4 mg/mL concentration, pH of 7, and storage temperature of 20 ℃, ATRP exhibited good emulsification properties. Under these conditions, the ATRP emulsion showed an EAI of 43.3 m²/g and a CI of 97% after 10 minutes of settling. After 15 days, the EAI and CI values remained strong at 82.9% and 88.5% respectively, indicating excellent stability. Compared with the emulsion of soy protein isolate or whey protein, the ATRP emulsion had little change in particle size during storage and the ζ-potential was double and 2.5 times, showing better emulsifying properties.

Extensive research from large prospective cohort studies and meta-analytical investigations over recent decades have consistently indicated that dairy foods have protective effects, reducing the risk of colorectal cancer. Most of the literature has explored the potential role of milk minerals and vitamins in managing colorectal cancer. Yet, there is a paucity of a comprehensive summary of the anticancer attributes of milk protein components and their underlying mechanisms of action. Recent advancements have spotlighted the potential of whey proteins, including β-lactoglobulin, α-lactalbumin, serum albumin, and lactoferrin, as promising candidates for both the prevention and treatment of colorectal cancer. Notably, whey proteins have demonstrated a more pronounced capacity for suppressing carcinogen-induced tumors when compared to casein. Their strong binding affinity enables them to serve as effective carriers for small molecules or drugs targeting colon cancer therapy. Furthermore, numerous studies have underscored the anti-inflammatory and antioxidant prowess of whey proteins in cancer prevention. Additionally, whey proteins have been shown to trigger apoptosis, hinder tumor cell proliferation, and impede metastasis. This comprehensive review, therefore, not only substantiates the significance of incorporating whey protein components into a balanced daily diet but also underscores their potential in safeguarding against the onset and progression of colorectal cancer. HIGHLIGHTS: Dairy products have consistently had protective effects in reducing the risk of colorectal cancer. Whey proteins have shown promise as candidates for the prevention and treatment of colorectal cancer. Whey proteins have a strong binding ability, enabling them to act as carriers of small molecules or drugs targeting colon cancer therapy. Their anti-inflammatory and anti-oxidant capacity may play a role in cancer prevention. Whey proteins could induce apoptosis and inhibit the proliferation and metastasis of tumor cells. [ABSTRACT FROM AUTHOR]

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BACKGROUND: Implementing encapsulation techniques is pivotal in safeguarding bioactive molecules against environmental conditions for drug delivery systems. Moreover, the food‐grade nanocarrier is a delivery system and food ingredient crucial in creating nutraceutical foods. Nano α‐lactalbumin has been shown to be a promissory nanocarrier for hydrophobic molecules. Furthermore, the nanoprotein can enhance the tecno‐functional properties of food such as foam and emulsion. The present study investigated the nanostructured α‐lactalbumin protein (nano α‐la) as a delivery and controlled release system for bioactive molecules in a gastric‐intestinal in vitro mimic system. RESULTS: The nano α‐la was synthesized by a low self‐assembly technique, changing the solution ionic strength by NaCl and obtaining nano α‐la 191.10 ± 21.33 nm and a spherical shape. The nano α‐la showed higher encapsulation efficiency and loading capacity for quercetin than riboflavin, a potential carrier for hydrophobic compounds. Thermal analysis of nano α‐la resulted in a ΔH of −1480 J g−1 for denaturation at 57.44 °C. The nanostructure formed by self‐assembly modifies the foam volume increment and stability. Also, differences between nano and native proteins in emulsion activity and stability were noticed. The release profile in vitro showed that the nano α‐la could not hold the molecules in gastric fluid. The Weibull and Korsmeyer‐Peppas model better fits the release profile behavior in the studied fluids. CONCLUSION: The present study shows the possibility of nano α‐la as an alternative to molecule delivery systems and nutraceutical foods' formulation because of the high capacity to encapsulate hydrophobic molecules and the improvement of techno‐functional properties. However, the nanocarrier is not perfectly suitable for the sustainable delivery of molecules in the gastrointestinal fluid, demanding improvements in the nanocarrier. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Lina Shibib,1 Mo Al-Qaisi,1 Nicola Guess,2 Alexander D Miras,3 Steve E Greenwald,4 Marc Pelling,1 Ahmed Ahmed1 1Department of Surgery and Cancer, Imperial College London, London, UK; 2Nuffield Department of Primary Care Health Sciences, Oxford University, Oxford, UK; 3School of Medicine, Ulster University, Coleraine, UK; 4Barts and the London School of Medicine and Dentistry, Queen Mary University of London, London, UKCorrespondence: Mo Al-Qaisi, Email mrcgp74@yahoo.co.ukAbstract: This review paper explores post-prandial glycemia in type 2 diabetes. Post-prandial glycemia is defined as the period of blood glucose excursion from immediately after the ingestion of food or drink to 4 to 6 hours after the end of the meal. Post-prandial hyperglycemia is an independent risk factor for cardiovascular disease with glucose “excursions” being more strongly associated with markers of oxidative stress than the fasting or pre-prandial glucose level. High blood glucose is a major promoter of enhanced free radical production and is associated with the onset and progression of type 2 diabetes. Oxidative stress impairs insulin action creating a vicious cycle where repeated post-prandial glucose spikes are key drivers in the pathogenesis of the vascular complications of type 2 diabetes, both microvascular and macrovascular. Some authors suggest post-prandial hyperglycemia is the major cause of death in type 2 diabetes. Proper management of post-prandial hyperglycemia could yield up to a 35% cut in overall cardiovascular events, and a 64% cut in myocardial infarction. The benefits of managing post-prandial hyperglycemia are similar in magnitude to those seen in type 2 diabetes patients receiving secondary prevention with statins – prevention which today is regarded as fundamental by all practitioners. Given all the evidence surrounding the impact of post-prandial glycemia on overall outcome, it is imperative that any considered strategy for the management of type 2 diabetes should include optimum dietary, pharma, and lifestyle interventions that address glucose excursion. Achieving a low post-prandial glucose response is key to prevention and progression of type 2 diabetes and cardiometabolic diseases. Further, such therapeutic interventions should be sustainable and must benefit patients in the short and long term with the minimum of intrusion and side effects. This paper reviews the current literature around dietary manipulation of post-prandial hyperglycemia, including novel approaches. A great deal of further work is required to optimize and standardize the dietary management of post-prandial glycemia in type 2 diabetes, including consideration of novel approaches that show great promise.Keywords: glycemic response, post-prandial, hyperglycemia, diabetes, acarbose, GLP-1, metformin, plant fibre, whey protein, gastric emptying, intestinal absorption, glycemic index, glucose excursion

This study investigated the effects of different thermal sterilization conditions on the structural and functional properties of whey and caseins in goat milk. The commonly used industrial sterilization conditions including 65 ℃ for 30 min, 80 ℃ for 30 s, 95 ℃ for 5 min and 135 ℃ for 4 s were selected to treat goat milk, and whey and casein proteins were separated from the treated milk. Circular dichroism (CD) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, fluorescence spectroscopy, laser confocal scanning microscopy (LCSM) and atomic force microscopy (AFM) were used to analyze the changes in protein structure and properties. The results showed that the structures of whey and casein proteins changed little after treatment at 65 ℃ for 30 min and 80 ℃ for 30 s, and the increase in protein unfolding and surface hydrophobicity resulted in better foaming and emulsifying properties of whey and casein proteins. The treatments at 95 ℃ for 5 min and 135 ℃ for 4 s resulted in a significant decrease in the relative content of α-helix, a significant increase in the relative content of random coil, severe denaturation of the proteins, and a decrease in solubility and surface hydrophobicity, which adversely affected the stability of functional properties of goat milk proteins. The above results provide a reference for optimizing the quality and stability of goat milk products, and help to develop functional goat milk products.

Combined endurance and resistance training, also known as "concurrent training", is a common practice in exercise routines. While concurrent training offers the benefit of targeting both cardiovascular and muscular fitness, it imposes greater physiological demands on the body compared to performing each modality in isolation. Increased protein consumption has been suggested to support adaptations to concurrent training. However, the impact of protein supplementation on responses to low-volume concurrent training is still unclear. Forty-four untrained, healthy individuals (27 ± 6 years) performed two sessions/week of low-volume high-intensity interval training on cycle ergometers followed by five machine-based resistance training exercises for 8 weeks. Volunteers randomly received (double-blinded) 40 g of whey-based protein (PRO group) or an isocaloric placebo (maltodextrin, PLA group) after each session. Maximal oxygen consumption (VO2max) and overall fitness scores (computed from volunteers' VO2max and one-repetition maximum scores, 1-RM) significantly increased in both groups. The PRO group showed significantly improved 1-RM in all major muscle groups, while the PLA group only improved 1-RM in chest and upper back muscles. Improvements in 1-RM in leg muscles were significantly greater in the PRO group versus the PLA group. In conclusion, our results indicate that adaptations to low-volume concurrent training, particularly leg muscle strength, can be improved with targeted post-exercise protein supplementation in untrained healthy individuals. [ABSTRACT FROM AUTHOR]

Purpose: Whey protein ingestion is typically considered an optimal dietary strategy tomaximizemyofibrillar protein synthesis (MyoPS) after resistance exercise. Although single-source plant protein ingestion is typically less effective, at least partly, due to less favorable amino acid profiles, this could theoretically be overcome by blending plant-based proteins with complementary amino acid profiles. We compared the postexercise MyoPS response after the ingestion of a novel plant-derived protein blend with an isonitrogenous bolus of whey protein. Methods: Ten healthy, resistance-trained, young adults (male/female: 8/2; age: 26 ± 6 yr; BMI: 24 ± 3 kg·m-2) received a primed continuous infusion of L-[ring-²H5]-phenylalanine and completed a bout of bilateral leg resistance exercise before ingesting 32 g protein from whey (WHEY) or a plant protein blend (BLEND; 39.5% pea, 39.5% brown rice, 21.0% canola) in a randomized, double-blind crossover fashion. Blood and muscle samples were collected at rest, and 2 and 4 h after exercise and protein ingestion, to assess plasma amino acid concentrations, and postabsorptive and postexercise MyoPS rates. Results: Plasma essential amino acid availability over the 4 h postprandial postexercise period was ~44% higher inWHEY compared with BLEND (P = 0.04). From equivalent postabsorptive values (WHEY, 0.042 ± 0.020%·h-1; BLEND, 0.043 ± 0.015%·h-1) MyoPS rates increased after exercise and protein ingestion (time effect; P < 0.001) over a 0- to 2-h period (WHEY, 0.085 ± 0.037%·h-1; BLEND, 0.080 ± 0.037%·h-1) and 2- to 4-h period (WHEY, 0.085 ± 0.036%·h-1; BLEND, 0.086 ± 0.034%·h-1), with no differences between conditions during either period or throughout the entire (0-4 h) postprandial period (time-condition interactions; all P > 0.05). Conclusions: Ingestion of a novel plant-based protein blend stimulates postexercise MyoPS to an equivalent extent as whey protein, demonstrating the utility of plant protein blends to optimize postexercise skeletal muscle reconditioning. [ABSTRACT FROM AUTHOR]

This study investigated the impact of erythritol (ERY) on structural and functional properties of whey protein isolate (WPI). FTIR and CD revealed that WPI underwent structural changes, including formation of β‐folds and random coils, upon interaction with 20 mg/mL ERY. SEM showed increased surface roughness of WPI, indicating enhanced protein exposure. Moreover, binding rate exceeded 85%, accompanied by increased surface hydrophobicity. Fluorescence spectroscopy indicated a red shift in fluorescence of WPI and tyrosine (Tyr) residues, altering polarity of Tyr environment due to ERY coordination. Additionally, ERY presence enhanced the functional properties of WPI, including foaming, freeze–thaw stability, rheology and antioxidant activity. [ABSTRACT FROM AUTHOR]

With the global population projected to reach nine billion by 2050, the search for alternative protein sources has become critical. This study evaluated the digestibility of cricket protein powder compared with that of whey protein powder. Cricket protein powder had a slightly lower protein content but higher fat content than whey protein powder. Although both contained all essential amino acids, their quantities varied. The most abundant essential amino acid was leucine in both samples. The essential amino acid index (EAAI) for cricket protein powder reached 79% when utilising crude protein for calculation. When using the amino acid sum calculation method, it increased by nearly 13%. The EAAI for whey protein was then 94% when calculated based on crude protein, with a slight increase observed when using the amino acid sum calculation method. Cricket protein exhibited a gradual increase in digestibility during intestinal digestion, reaching nearly 80%, whereas whey protein digestibility surpassed 97%. Despite the lower digestibility of cricket protein compared with whey protein, it remains sufficiently high for consideration as a valuable protein source. This study highlights the potential of cricket proteins and underscores the importance of assessing their protein content and digestibility in evaluating their nutritional value. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The efficacy of many edible bioactive agents is limited by their low water dispersibility and chemical instability in foods, as well as by their poor bioaccessibility, low absorption, and metabolism within the human gastrointestinal tract. Whey proteins are amphiphilic molecules that can be used to construct a variety of edible carrier systems that can improve the performance of bioactive ingredients. These carrier systems are being used by the food and biomedical industries to encapsulate, protect, and deliver a variety of bioactive agents. In this article, we begin by providing an overview of the molecular and functional characteristics of whey proteins, and then discuss their interactions with various kinds of bioactive agents. The ability of whey proteins to be used as building blocks to assemble different kinds of carrier systems is then discussed, including nanoparticles, hydrogels, oleogels, bigels, nanofibers, nanotubes, and nanoemulsions. Moreover, applications of these carrier systems are highlighted. Different kinds of whey protein-based carriers can be used to encapsulate, protect, and deliver bioactive agents. Each kind of carrier has its own characteristics, which make them suitable for different application needs in foods and other products. Previous studies suggest that whey protein-based carriers are particularly suitable for protecting chemically labile bioactive agents and for prolonging their release profiles. In the future, it is likely that the applications of whey protein-based carriers in the food and pharmaceutical fields will expand. [ABSTRACT FROM AUTHOR]

Ice cream is a kind of complex colloidal system of solid-liquid-gas three-phase coexistence with thermodynamic instability. A series of physical and chemical changes occur during the storage stage, leading to ice crystal coarsening, water loss in the matrix and uneven air dispersion, which consequently lead to ice cream decline. Therefore, how to improve the stability of the ice cream system is an urgent problem to be solved in the food industry. Milk protein is a kind of natural animal protein, which can be used as an emulsifier and stabilizer in ice cream systems, preventing droplets from aggregating through intermolecular interaction with oil and polysaccharide, adsorption film viscosity, electrostatic repulsion, and steric hindrance. Thus, the stability of ice cream was improved. The structural characteristics and formation mechanism of the ice cream system were summarized. Then the behavior characteristics of milk protein in the oil-water interface, bubble interface, and continuous phase of ice cream as well as its influence on stability were discussed to provide a theoretical basis for the processing and application of milk protein in the ice cream system. [ABSTRACT FROM AUTHOR]

Interactions between proteins and polysaccharides could improve protein functional properties. Most studies focus on the formation of complex coacervates at pHs < pI. Much less attention has been given to the interactions at pHs > pI, especially when the mixtures are heated. The objective of this study was to investigate the emulsification properties of heated whey protein isolate (WPI) and pectin complexes formed at near neutral pHs. Heated soluble complexes (Cpxs) were formed by heating mixed WPI (3 wt% protein) and pectin (0 to 0.60 wt%) at pH 6.0, 6.5, or 7.0 at 85 °C for 30 min. Emulsions (5 wt% oil, 0.5 wt% protein, and pH 5.5) were characterized by measuring droplet size, zeta potential, rheological properties, and creaming stability. The results showed that, regardless of heating pH, Cpxs formed more stable emulsions with significantly smaller droplet sizes, higher negative charges, and less shear-thinning behavior in comparison to emulsions stabilized by heated WPI (p < 0.05). At fixed pectin concentrations, the emulsions stabilized by Cpx formed at pH 7.0 were the most stable. Increasing pectin concentrations led to a decrease in mean droplet sizes and an increase in negative charge. Maximum stability was achieved with the emulsion stabilized by Cpx formed with 0.60 wt% pectin at pH 7.0. The formation of Cpxs under proper conditions will allow for the utilization of WPI in a wider range of applications and fulfill the consumer need for clean label food products. [ABSTRACT FROM AUTHOR]

Objective: To identify the lifetime prevalence and correlates of appearance- and performance-enhancing drugs and substances (APEDS) use among a national sample of US college and university students. Participants: Student participants from the 2020–2021 Healthy Minds Study (N = 7,401; ages 18–30 years). Methods: Lifetime prevalence of five forms of APEDS was estimated. Modified Poisson regression analyses were conducted to determine the sociodemographic correlates of protein and creatine supplement use. Results: Lifetime protein (23.8%) and creatine (7.7%) supplement use were most common among the sample. Older age within young adulthood, male sex, perceiving oneself to be normal weight or somewhat overweight, any athletics participation, and 2–3 or ≥ 5 h/week of exercise were associated with greater likelihood of lifetime protein and creatine supplement use. Conclusions: Awareness and prevention efforts on the potential harms of APEDS use are needed on campuses, particularly among males and those who participate in athletics and high-frequency exercise. [ABSTRACT FROM AUTHOR]

In the past, there have been reports of genetic parameters for milk proteins in various dairy cattle populations. The high variability among genetic parameter estimates has been caused by this. This study aimed to use a random‐effects meta‐analysis model to compile published estimates of genetic parameter for major milk proteins of α‐lactalbumin, β‐lactoglobulin, sum of whey proteins, casein, αs1‐casein, αs2‐casein, β‐casein, and κ‐casein in dairy cows. The study used a total of 140 heritability and 256 genetic correlation estimates from 23 papers published between 2004 and 2022. The estimated range of milk protein heritability is from 0.284 (for α‐lactalbumin in milk) to 0.596 (for sum of whey proteins). The genetic correlation estimates between casein and milk yield, milk fat and protein percentages were −0.461, 0.693, and 0.976, respectively (p < 0.05). The genetic correlation estimates between milk proteins expressed as a percentage of milk were significant and varied from 0.177 (between β‐lactoglobulin and κ‐casein) to 0.892 (between αs1‐casein and αs2‐casein). Moderate‐to‐high heritability estimates for milk proteins and their low genetic associations with milk yield and composition indicated the possibility for improving milk proteins in a genetic selection plan with negligible correlated effects on production traits in dairy cows. [ABSTRACT FROM AUTHOR]

In this study, the effect of dual modification using ultrasound (100 and 300 W for 5, 10, and 15 min) and microwave (600 W for 45 s) treatments on functional properties of wheat gluten protein (WGP) and whey protein concentrate (WPC), as two by-products of food industry with different primary functional properties, was investigated. Ultrasound treatment did not affect the solubility of both proteins significantly but the emulsion and foam properties were increased up to 10 min. Nevertheless, microwave treatment after ultrasound caused a significant decrease in the solubility of both proteins. However, the foam stability of the WPC and WGP was not significantly modified after microwave treatment. The obtained results showed a more positive effect of ultrasound at 100 W for 10 min than other ultrasound treatments on the functional and structural properties of both proteins. The zeta potential of both proteins was decreased after dual physical modifications, but thermal stability of proteins was improved after microwave treatment. [ABSTRACT FROM AUTHOR]

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Background: Acne vulgaris (AV) exacerbation after whey protein (WP) consumption remains inconclusive among experts. Objectives: To investigate the association between WP consumption and acne severity in men with acne. Methods: A noninferiority trial was conducted in men with mild to moderate facial and/or truncal acne. After randomization, participants in an intervention group took daily WP 30 g with a non‐WP nutritional supplement 18 g (WP group, n = 25), while the control group took a non‐WP nutritional supplement 46 g (non‐WP group, n = 24). At each follow‐up appointment, investigators evaluated acne count (total acne lesions, comedonal lesions, and inflammatory lesions) and severity. Results: Forty‐nine participants had a mean age of 19.7 years (standard deviation [SD], 0.9) and 20.3 years (SD, 1.4) in the WP and non‐WP groups, respectively. The mean differences in the facial and truncal total acne lesions for the WP and non‐WP group were −5.99 (95% confidence interval [CI], −13.18 to 1.19, p = 0.09) and −2.18 (95% CI, −11.83 to 7.48, p = 0.65), respectively. For severity changes, only one (4.3%) participant in the non‐WP group reported an increase in the Investigator Global Assessment scale of at least two levels. Conclusions: In this 6‐month trial, men with acne who undertook WP supplementation showed a noninferior difference in the changes in total acne lesions and severity of facial and truncal acne compared with the non‐WP group. [ABSTRACT FROM AUTHOR]