Clinical Potential of Hyperbaric Pressure-Treated Whey Protein

Healthcare

André F. Piccolomini¹  Stan Kubow³  Larry C. Lands²  Samir Samman⁴ 

[1] Tactio Health Group, 290 Place d’Youville, Montreal, QC H2Y 2B6, Canada;Montreal Children’s Hospital McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada; E-Mail:;School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada; E-Mail:;id="af1-healthcare-03-00452">1Tactio Health Group, 290 Place d’Youville, Montreal, QC H2Y 2B6, Cana

关键词: whey protein isolates;    hyperbaric pressure;    antioxidant;    immunomodulation;    nutraceutical properties;   

DOI  :  10.3390/healthcare3020452

来源: mdpi

【 摘 要 】

Whey protein (WP) from cow’s milk is a rich source of essential and branched chain amino acids. Whey protein isolates (WPI) has been demonstrated to support muscle accretion, antioxidant activity, and immune modulation. However, whey is not readily digestible due to its tight conformational structure. Treatment of WPI with hyperbaric pressure results in protein unfolding. This enhances protein digestion, and results in an altered spectrum of released peptides, and greater release of essential and branched chain amino acids. Pressurized whey protein isolates (pWPI), through a series of cell culture, animal models and clinical studies, have been demonstrated to enhance muscle accretion, reduce inflammation, improve immunity, and decrease fatigue. It is also conceivable that pWPI would be more accessible to digestive enzymes, which would allow for a more rapid proteolysis of the proteins and an increased or altered release of small bioactive peptides. The altered profile of peptides released from WP digestion could thus play a role in the modulation of the immune response and tissue glutathione (GSH) concentrations. The research to date presents potentially interesting applications for the development of new functional foods based on hyperbaric treatment of WPI to produce products with more potent nutritional and nutraceutical properties.

【 授权许可】

CC BY   
© 2015 by the authors; licensee MDPI, Basel, Switzerland.