BACKGROUND Cardiovascular diseases (CVDs) are the greatest cause of death globally, and their reduction is a key public-health target. High blood pressure (BP) affects 1 in 3 people in the United Kingdom, and previous studies have shown that milk consumption is associated with lower BP. OBJECTIVE We investigated whether intact milk proteins lower 24-h ambulatory blood pressure (AMBP) and othe...

37 38 39 Physical, thermal and microstructural properties of whey protein isolate (WPI) and chicken 40 skin gelatin mixtures were investigated. This is a first study on the compatibility of an 41 unutilised gelatin source from chicken skin with a well-characterised food protein. The 42 physical-chemical and rheological properties of chicken skin gelatin alone, were reported in 43 our previous p...

As part of a growing health and wellness trend, food and beverage manufacturers are boosting the protein content of products. Many food and beverage manufacturers use whey proteins as the protein source of choice for product innovation. Expanded utilization of these ingredients holds great potential for creating even more new formulation possibilities through improvements in whey quality and pe...

OBJECTIVES Children with severe cerebral palsy (CP) commonly have gastrointestinal (GI) dysfunction. Whey-based enteral formulas have been postulated to reduce gastroesophageal reflux (GOR) and accelerate gastric emptying (GE). The authors investigated whether whey-based (vs casein-based) enteral formulas reduce GOR and accelerate GE in children who have severe CP with a gastrostomy and fundopl...

Background: Protein quantity and quality at a meal affect muscle protein synthesis (MPS); however, long-term effects of protein distribution at individual meals on adult muscle mass remain unknown. Objective: We used a precise feeding protocol in adult rats to determine if optimizing postmeal MPS response by modifying the meal distribution of protein, and the amino acid leucine (Leu), would aff...

A recent study by Lacroix et al (1) compared the postprandial utilization of nitrogen from 3 different proteins, namely micellar casein (“slow protein”), milk soluble protein isolate (“fast protein”), and total milk protein (another “slow protein”). Their data suggest that slow protein induces better postprandial nitrogen utilization than does fast protein. According to Lacroix et al, “This res...

Dipeptidyl-peptidase IV (DPP-IV) is an enzyme with numerous roles within the body, mostly related to regulating energy metabolism. DPP-IV is also a myokine, but the stimulus for its release is poorly understood. We investigated the transcription and release of DPP-IV from skeletal muscle in a three-part study using C2C12 myotube cultures, an acute rat exercise and postexercise feeding model, an...

BACKGROUND Dairy proteins, in particular the whey fraction, exert insulinogenic properties and facilitate glycemic regulation through a mechanism involving elevation of certain plasma amino acids, and stimulation of incretins. Human milk is rich in whey protein and has not been investigated in this respect. METHOD Nine healthy volunteers were served test meals consisting of human milk, bovine...

Citation: Schmid M, Merzbacher S, Brzoska N, Müller K and Jesdinszki M (2017) Improvement of Food PackagingRelated Properties of Whey Protein Isolate-Based Nanocomposite Films and Coatings by Addition of Montmorillonite Nanoplatelets. Front. Mater. 4:35. doi: 10.3389/fmats.2017.00035 improvement of Food Packagingrelated Properties of Whey Protein isolate-Based nanocomposite Films and coatings b...

Background Recently, our studies have shown that co-ingestion of carbohydrate and whey protein hydrolysate (WPH) is more effective for increasing post-exercise skeletal muscle glycogen content than ingestion of other protein sources (whey protein, casein hydrolysate, or branched chain amino acids). We have also shown that chronic feeding of whey protein increases glycogen contents in skeletal m...