Partial chemical and functional characterization of milk whey products obtained by different processes

Food Science and Technology (Campinas)

Fabiane La Flor Ziegler²  Georgia Alvares Castro²  Yara Maria Franco Moreno¹  Vanessa Oya¹  Maria Marluce Dos Santos Vilela¹  Valdemiro Carlos Sgarbieri² 

[1] ,State University of Campina School of Food Engineering Department of Foods and NutritionCampinas SP ,Brazil

关键词: whey proteins;    nutritive value;    immune modulation;    glutathione;    cytokines;    proteína do soro;    valor nutritivo;    modulação imune;    glutationa;    citocina;   

DOI  :  10.1590/S0101-20612012005000002

来源: SciELO

【 摘 要 】

Whey protein samples (S-1 to S-5) were tested in vivo and in vitro for nutritional properties and selected bioactivities. Weanling male Wistar rats fed modified AIN-93G (12 g protein.100 g-1) diets for 21 days were used the in vivo studies. The nutritional parameters did not differ among the protein diets tested. Erythrocyte glutathione content was considered high and was higher for S-3, but liver glutathione was the same for all dietary groups. For S-3, cytokine secretion (IL-10 and TNF-α) by human peripheral blood mononuclear cells (in RPMI-1640 medium) was higher in the absence of antigen than in the presence of BCG antigen. Interleukin-4 secretion was repressed in all treatments. The IC50, whey protein concentration required to inhibit 50% of the melanoma cell proliferation, was 2.68 mg.mL-1 of culture medium for the S-3 sample and 3.66 mg.mL-1 for the S-2 sample. Based on these results, it was concluded that S-3 (whey protein concentrate enriched with TGF-β and lactoferrin) produced better nutritional and immunological responses than the other products tested.

【 授权许可】

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