As ADPI's commitment to provide a strong, effective voice for the manufactured dairy products industry, we are pleased to provide you with the latest research on dairy products and ingredients.
Research Showing The Benefits Of Whey Proteins
Research Projects For Whey And Lactose Ingredients
Whey Protein Meal Has Greater Satiety Effects Compared to Casein
Researchers generally agree that protein is the most satiating macronutrient. However, protein may differ in its effects on appetite, depending upon the source and variation in digestion and absorption. Two studies investigated the effects of two milk protein types, casein and whey protein, on food intake and subjective ratings of hunger and fullness, and on postprandial metabolite and gastrointestinal hormone responses. Blood samples were taken at regular intervals and tested for amino acids, insulin, glucose-dependent insulinotropic polypeptide (GIP), glucagons-like peptide (GLP-1), and cholecystokinin (CCK). Both CCK and GLP-1 are hormones associated with effects on satiety. The final conclusion from both studies was that whey protein meals are more satiating than casein meals and are associated with higher postprandial circulating levels of amino acids, CCK, and GLP-1. These findings show that whey protein may play a valuable role in weight management and reduction programs.
Source: Hall et al, British Journal of Nutrition, 2003, 89:239-248
Article courtesy of the Whey Protein Institute - www.wheyoflife.org.
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Antioxidants May Lower Breast Cancer Risk
Breast cancer is the second leading cause of cancer related deaths in women. The American Cancer Society predicts that more than 212,000 new cases will be diagnosed in 2003. At the recent 94th Annual Meeting of the American Association for Cancer Research (AACR), Dr. Shumin Zhang and colleagues shared findings from a controlled study done in conjunction with the Nurses Health Study at Brigham and Woman's Hospital. Women in the group with the highest levels of plasma cysteine had a 56% reduction in the risk of developing breast cancer. This is compared to individuals having the lowest concentration levels of plasma cysteine. Whey protein is naturally high in cystine (the disulfide form of the amino acid cysteine) and contains significantly more than many other sources of protein.
Source: Zhang et al, Presented at the American Association for Cancer Research 2003 Annual Meeting, Orlando, FL
Article courtesy of the Whey Protein Institute - www.wheyoflife.org.
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Whey Protein Helps Limit Muscle Loss Due to Aging
The US Bureau of Census estimates that by 2080 approximately 23% of Americans will be in the "65 and older" age group. Poor nutrition is a concern in seniors, as many do not receive an adequate amount of calories and protein. This may contribute to lowered immunity, reduced healing rates and muscle loss. Researchers in Europe assessed whether or not slowly digested proteins (casein) induced a higher protein gain in elderly men compared to more rapidly digested protein (whey protein). The study results showed that protein synthesis in elderly men was greater with whey protein than with casein. This suggests that a 'fast' protein might be more beneficial than a 'slow' one to limit protein losses during aging.
Source: Dangin et al, Journal of Physiology-London, June, 2003, 549(2):17(1):27-33
Article courtesy of the Whey Protein Institute - www.wheyoflife.org.
Diets Rich in Branched-Chain Amino Acids and Leucine May Benefit Weight Management Programs
Obesity is a growing health problem in the United States and weight management programs are becoming the primary focus in many health care programs. There is also increasing evidence that branched chain amino acids (BCAAs), and specifically leucine, have unique roles in metabolic regulation beyond the fundamental role of amino acids as substrates. Dr. Layman, a researcher at the University of Illinois, evaluated the role of BCAAs and leucine in regards to weight management. He concluded that a diet containing leucine rich proteins was beneficial in increasing fat loss and promoting lean muscle tissue. Whey protein is naturally high in BCAAs and one of the best available sources. Whey protein isolate, the most pure form of whey protein, also contains little to no fat, cholesterol, or lactose which also makes it an ideal protein for a weight management program.
Source: Layman, Journal of Nutrition, 2003, 133:261S
Branched Chain Amino Acid Content of Key Proteins
|
Protein Source
|
BCAAs g Per 100 g
Protein
|
|
Whey Protein Isolate
|
26 g
|
|
Whey Protein Concentrate
(80% Protein)
|
22.5 g
|
|
Egg White Powder
|
22 g
|
|
Milk Protein Isolate
|
20 g
|
|
Soy Protein Isolate
|
17 g
|
Source: US Dairy Export Council Reference Manual for US Whey and Lactose Products (2003)
Article courtesy of the Whey Protein Institute - www.wheyoflife.org.
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Whey Protein Isolate for Prostate Health
An in vitro study conducted at Ohio State University found that a hydrolyzed whey protein isolate increased intracellular levels of glutathione in human prostate cells by 64% compared with cells receiving no hydrolyzed whey protein isolate. In contrast, treatment with hydrolyzed sodium caseinate (a cystine-poor protein source) did not significantly elevate intracellular glutathione. Glutathione is an anti-oxidant and a high concentration of glutathione within a cell helps provide the cell with a defense against oxidative stress. Human prostate tissue is susceptible to stress and the authors theorize that this may contribute to the development of prostate cancer. The results of this study indicate that WPI can increase GSH synthesis and protect against oxidant-induced cell death in human prostate cells.
Source: Kent, Harper, and Bomse,; Toxicology In Vitro, February, 2003, 17(1):27-33
Article courtesy of the Whey Protein Institute - www.wheyoflife.org.
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Combination of Whey Protein Isolate (VP2 Whey Isolate) and Micronized Creatine More Beneficial In Building Lean Muscle Mass, Muscle Fiber Size, and Strength
Very few studies have examined the effects of dietary supplements on muscle fiber characteristics, and even fewer have examined the correlation between supplementation and changes in strength or body composition during resistance training. A recent study in Australia with thirty-three resistance trained males examined the effects of an 11-week resistance training program in combination with supplementation of one of the following on muscle fiber characteristics, strength and body composition: 1) micronized creatine/carbohydrate (HSC), 2) VP2 whey protein isolate (VP2), 3) micronized creatine/VP2 whey protein isolate (CrVP2) or 4) a carbohydrate only (CHO) placebo supplement. All participants in this study consumed a high energy/high protein diet. After the training/supplementation program, all groups showed significantly better gains in strength than the placebo group. They also demonstrated a significantly better gain in lean mass. Supplementation with HSC, VP2, and CrVP2 produced greater increases in lean mass and muscle fiber size that resulted in greater weight lifting performance.
Source: P. J. Cribb, Presented at the 2003 American College of Sports Medicine Annual Meeting in San Francisco, CA
Article courtesy of the Whey Protein Institute - www.wheyoflife.org.
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Lactoferrin, a Component in Whey Protein, Complements Drug Therapy for Herpes Sufferers
About one-fifth of all people aged 12 and over in the US are infected with the Herpes simplex virus (HSV), but up to 90% of those individuals are not aware they are infected. A recent study in Norway found that a 50% concentration of bovine lactoferrin showed inhibitory effect against several types of the HSV-1 and HSV-2. The effects from human and goat lactoferrin were much reduced. When the researchers combined bovine lactoferrin with drug therapy (acyclovir) the protective effect increased. This synergistic effect between lactoferrin and acyclovir suggests that the dosage for acyclovir might be able to be significantly reduced without affecting the results. This is an important finding, as it would enable an HSV patient to reduce both their drug dose and the chance of developing a drug resistant strain of HSV. Lactoferrin is available commercially in a concentrated form for incorporation into various food products and supplements.
Source: Andersen, Jenssen, Gutteberg, Antiviral Research, 2003, 58(3):209-215
Article courtesy of the Whey Protein Institute - www.wheyoflife.org.
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Whey Protein Shown To Help Reduce Blood Pressure
Hypertension is an independent risk factor for cardiovascular disease and a widespread concern in the United States and Canada. Even with the advancements made in drug therapy, the number deaths per year from hypertension is actually increasing in the United States. Previously, studies had found that various components in whey protein helped to reduce elevated blood pressure. A more recent study conducted at the University of Minnesota found that a specific whey protein isolate (BioZate® 1) with bioactive peptides reduced blood pressure with as little as one week of treatment. Both systolic and diastolic blood pressure dropped and the positive change remained throughout the study. The complete study will be published in the Spring of 2003. Abstract published in Cardiovascular Drugs and Therapy, 2002, 16 (Supplement 1):68.
Article courtesy of the Whey Protein Institute - www.wheyoflife.org.
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Whey Protein Helps AIDS Patients Without The Usual Side Effects
Three of the major problems frequently encountered in HIV / AIDs patients are: 1) Immune deficiency; 2) Weight loss and wasting; 3) Inability to tolerate highly active anti-retroviral therapy, or HAART. A group of HIV / AIDS patients were given Immunocal® whey protein for eight consecutive weeks. They received twenty grams twice a day for four weeks, followed by ten grams twice a day for an additional four weeks. At the end of the study the HIV patients receiving the Immunocal whey protein gained weight and significantly reduced their occurrence of gastrointestinal side effects. The control patients lost weight and remained unable to tolerate the prescribed HIV retroviral therapy. Study published in the Journal of Human Virology, 2002, Jan/Feb, 5(1).
Article courtesy of the Whey Protein Institute - www.wheyoflife.org.
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Whey Protein Shows Promise in Inhibiting HIV Infection
Researchers in the Netherlands were looking for natural proteins with anti-HIV activity. During the process they evaluated a large number of purified proteins and protein fractions from cow's milk. A report from their recent study stated that bovine lactoferrin, one of the whey protein fractions, "showed considerable inhibitory activity against HIV by targeting the entry process of the virus." Casein, the primary protein in cow's milk showed different results and was not found to significantly inhibit replication of the virus. Further studies are in progress. Study published in Antiviral Research, 2002, 55:341-355.
Article courtesy of the Whey Protein Institute - www.wheyoflife.org.
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Alzheimer's Patients Benefit From Whey Protein
Alzheimer's disease is an age related disorder that currently affects over four million people in the United States alone. The disease puts the brain under extensive oxidative stress. Glutathione (GSH), an important anti-oxidant in the body, helps to protect against damage and other effects caused by the oxidative stress associated with Alzheimer's disease. One of the possible strategies outlined to increase GSH levels was a diet rich in whey protein. Additional studies were recommended to explore this strategy further. Study published in Drug Development Research, 2002, 56:428-437.
Article courtesy of the Whey Protein Institute - www.wheyoflife.org.
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Project Title: Nutritional Enhancement of Flour Tortillas by Whey Addition
Researcher / Location: Kathy Nelson, Wisconsin Center for Dairy Research
Completed: 2001
This project was initiated to determine the optimum level of whey ingredient needed to supplement protein content in flour tortillas without changing their characteristic attributes (fold or roll without cracking , surface blisters, chewiness). Replacing 25-35% of the formula flour (previously published work) with whey protein concentrates (WPC) provided to be too high. A formula with 25% low lactose, 50% whey protein concentrate yielded tortillas with an off-flavor, no characteristic blisters, and dry, flaky product, too brittle to roll. Levels of 2%, 5% and 10% flour in the formula were then replaced with either sweet whey or 34% whey protein concentrate (WPC34) and compared to a control formula containing no whey ingredient. WPC levels over 5% of sweet whey or WPC34 resulted in detrimental changes in the ability of the tortilla to fold or roll. Three percent was the optimal level of whey addition for a dough that was easy to work and tortillas that were flexible, had the characteristic blisters, good flavor and chewiness Tortillas with 3% sweet whey or WPC34 had 3.5g protein/tortilla and 3.8g protein/tortilla, respectively. Comparing the control formula (3.5g protein/tortilla) with the WPC34 formula represents an increase in protein of 0.30g/tortilla that would probably only be significant if large numbers of tortillas were consumed containing non-protein fillings.
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Project Title: Develop Dulce de Leche Products With Whey Protein Concentrate as a Partial Replacement for Milk Solids
Researcher / Location: Kimberlee J. Burrington, Wisconsin Center for Dairy Research
Completed: 2000
Lactose crystallization is a common defect in Dulce de Leche products. The addition of whey ingredients adds to the problem of lactose crystallization over time. This project evaluates the performance of 50% whey protein concentrate (WPC50) and 80% whey protein concentrate (WPC80) in Dulce de Leche in terms of the overall organoleptic qualities of the finished project and their effects on lactose crystallization. The functionality of formulas made with WPC50 and WPC80 will be compared to a control formula with nonfat dry milk (NDM).
Dulce de leche was made with WPC34, WPC50, WPC80 and NDM. All batches were made with each ingredient added at the same level, according to protein content. Thirty percent solutions of the protein ingredients were added to a combination of whole milk, cream, corn syrup solids, granulated sugar, sodium bicarbonate, vanilla and potassium sorbate and cooked in a Groen jacketed steam kettle with agitation of 45 minutes. NDM and WPC34 solutions were added at a 30% level, while WPC50 and WPC80 were added at 27.3% and 25%, respectively. Maltodextrin was used to replace some of the solids created by the difference in lactose contents in the WPC50 and WPC80 batches. All batches were cooked to 71-72% total solids.
Comparisons were made in organoleptic properties over time. The WPC34 and NDM batches were more golden-brown in color than the WPC50 and WPC80 batches. The WPC50 and WPC80 batches were more of a dull-brown color. The texture of batches with WPC34 and NDM were very similar. The texture of batches made with WPC50 and WPC80 were visually less viscous. Additional milk or whey solids with higher lactose contents helped to develop a desirable golden-brown color and enhanced caramelized flavor, but they also contribute to lactose crystallization defects as the product ages. Typically Dulce de Leche made with WPC34 will form lactose crystals after about two months of ambient storage. The use of WPC50 and WPC80 does decrease the lactose crystallization over time, but the characteristic caramelized flavor does not develop as well as with the WPC34 or NDM.
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For more detail regarding the above projects, contact the Technical Support Hotline at 1-800-248-8829 or log on to www.doitwithdairy.com.