Whey protein: composition, nutritional properties, appications in sports and benefits for human health
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Publication Date: | 2023 |
Other Authors: | , |
Format: | Article |
Language: | por |
Source: | Revista de Nutrição |
Download full: | https://periodicos.puc-campinas.edu.br/nutricao/article/view/9761 |
Summary: | The soluble proteins of milk, also known as whey protein, are extracted during the cheese manufacturing process. They have high nutritional value, with high levels of essential amino acids, especially branched chain amino acids. They also have a high level of calcium and whey bioactive peptides. Recent researches have shown their wide application for sports with possible effects on skeletal muscle protein synthesis, reduction of body fat, as well as adiposity modulation, and improved muscle performance. Researches involving the analysis of their bioactive compounds have also shown benefits to human health. Among these benefits, their hypotensive, antioxidant, and hypocholesterolemic effects stand out. This review has searched scientific articles that evaluate the functional properties of whey protein, both in humans and animals. Despite this evidence, new researches, as well as the development of new whey protein-enriched foods to increase their consumption by the population, are necessary to check their real effectiveness. |
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Whey protein: composition, nutritional properties, appications in sports and benefits for human healthProteínas do soro do leite: composição, propriedades nutricionais, aplicações no esporte e benefícios para a saúde humanafood, fortifiedexercisemilk proteins, dietary supplementsalimentos fortificadosexercíciosproteínas do leitesuplementos dietéticosThe soluble proteins of milk, also known as whey protein, are extracted during the cheese manufacturing process. They have high nutritional value, with high levels of essential amino acids, especially branched chain amino acids. They also have a high level of calcium and whey bioactive peptides. Recent researches have shown their wide application for sports with possible effects on skeletal muscle protein synthesis, reduction of body fat, as well as adiposity modulation, and improved muscle performance. Researches involving the analysis of their bioactive compounds have also shown benefits to human health. Among these benefits, their hypotensive, antioxidant, and hypocholesterolemic effects stand out. This review has searched scientific articles that evaluate the functional properties of whey protein, both in humans and animals. Despite this evidence, new researches, as well as the development of new whey protein-enriched foods to increase their consumption by the population, are necessary to check their real effectiveness.As proteínas do soro do leite, também conhecidas como whey protein, são extraídas durante o processo de fabricação do queijo. Possuem alto valor nutricional, contendo alto teor de aminoácidos essenciais, especialmente os de cadeia ramificada. Também apresentam alto teor de cálcio e de peptídeos bioativos do soro. Pesquisas recentes demonstram sua grande aplicabilidade no esporte, com possíveis efeitos sobre a síntese protéica muscular esquelética, redução da gordura corporal, assim como na modulação da adiposidade, e melhora do desempenho físico. Estudos envolvendo a análise de seus compostos bioativos evidenciam benefícios para a saúde humana. Entre esses possíveis benefícios destacam-se seus efeitos hipotensivo, antioxidante e hipocolesterolêmico. Esta revisão buscou trabalhos que trazem avaliação das propriedades funcionais das proteínas do soro, tanto em humanos como em animais. Apesar das evidências apresentadas, novos estudos, assim como o desenvolvimento de novos alimentos enriquecidos com as proteínas do soro, com o intuito de facilitar seu consumo por grandes grupos populacionais, são necessários para verificar sua real eficácia.Núcleo de Editoração – PUC-Campinas2023-09-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9761Brazilian Journal of Nutrition; Vol. 19 No. 4 (2006): Revista de NutriçãoRevista de Nutrição; Vol. 19 Núm. 4 (2006): Revista de NutriçãoRevista de Nutrição; v. 19 n. 4 (2006): Revista de Nutrição1678-9865reponame:Revista de Nutriçãoinstname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)instacron:PUC_CAMPporhttps://periodicos.puc-campinas.edu.br/nutricao/article/view/9761/7101Copyright (c) 2023 Fabiano Kenji HARAGUCHI, Wilson César de ABREU, Heberth DE PAULAhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessKenji HARAGUCHI, Fabiano de ABREU, Wilson César DE PAULA, Heberth 2023-09-19T12:25:16Zoai:ojs.periodicos.puc-campinas.edu.br:article/9761Revistahttp://www.scielo.br/rnPRIhttps://periodicos.puc-campinas.edu.br/nutricao/oai||sbi.submissionrn@puc-campinas.edu.br1678-98651415-5273opendoar:2023-09-19T12:25:16Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS)false |
dc.title.none.fl_str_mv |
Whey protein: composition, nutritional properties, appications in sports and benefits for human health Proteínas do soro do leite: composição, propriedades nutricionais, aplicações no esporte e benefícios para a saúde humana |
title |
Whey protein: composition, nutritional properties, appications in sports and benefits for human health |
spellingShingle |
Whey protein: composition, nutritional properties, appications in sports and benefits for human health Kenji HARAGUCHI, Fabiano food, fortified exercise milk proteins, dietary supplements alimentos fortificados exercícios proteínas do leite suplementos dietéticos |
title_short |
Whey protein: composition, nutritional properties, appications in sports and benefits for human health |
title_full |
Whey protein: composition, nutritional properties, appications in sports and benefits for human health |
title_fullStr |
Whey protein: composition, nutritional properties, appications in sports and benefits for human health |
title_full_unstemmed |
Whey protein: composition, nutritional properties, appications in sports and benefits for human health |
title_sort |
Whey protein: composition, nutritional properties, appications in sports and benefits for human health |
author |
Kenji HARAGUCHI, Fabiano |
author_facet |
Kenji HARAGUCHI, Fabiano de ABREU, Wilson César DE PAULA, Heberth |
author_role |
author |
author2 |
de ABREU, Wilson César DE PAULA, Heberth |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Kenji HARAGUCHI, Fabiano de ABREU, Wilson César DE PAULA, Heberth |
dc.subject.por.fl_str_mv |
food, fortified exercise milk proteins, dietary supplements alimentos fortificados exercícios proteínas do leite suplementos dietéticos |
topic |
food, fortified exercise milk proteins, dietary supplements alimentos fortificados exercícios proteínas do leite suplementos dietéticos |
description |
The soluble proteins of milk, also known as whey protein, are extracted during the cheese manufacturing process. They have high nutritional value, with high levels of essential amino acids, especially branched chain amino acids. They also have a high level of calcium and whey bioactive peptides. Recent researches have shown their wide application for sports with possible effects on skeletal muscle protein synthesis, reduction of body fat, as well as adiposity modulation, and improved muscle performance. Researches involving the analysis of their bioactive compounds have also shown benefits to human health. Among these benefits, their hypotensive, antioxidant, and hypocholesterolemic effects stand out. This review has searched scientific articles that evaluate the functional properties of whey protein, both in humans and animals. Despite this evidence, new researches, as well as the development of new whey protein-enriched foods to increase their consumption by the population, are necessary to check their real effectiveness. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-09-19 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9761 |
url |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9761 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.puc-campinas.edu.br/nutricao/article/view/9761/7101 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 Fabiano Kenji HARAGUCHI, Wilson César de ABREU, Heberth DE PAULA https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 Fabiano Kenji HARAGUCHI, Wilson César de ABREU, Heberth DE PAULA https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
publisher.none.fl_str_mv |
Núcleo de Editoração – PUC-Campinas |
dc.source.none.fl_str_mv |
Brazilian Journal of Nutrition; Vol. 19 No. 4 (2006): Revista de Nutrição Revista de Nutrição; Vol. 19 Núm. 4 (2006): Revista de Nutrição Revista de Nutrição; v. 19 n. 4 (2006): Revista de Nutrição 1678-9865 reponame:Revista de Nutrição instname:Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) instacron:PUC_CAMP |
instname_str |
Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
instacron_str |
PUC_CAMP |
institution |
PUC_CAMP |
reponame_str |
Revista de Nutrição |
collection |
Revista de Nutrição |
repository.name.fl_str_mv |
Revista de Nutrição - Pontifícia Universidade Católica de Campinas (PUC-CAMPINAS) |
repository.mail.fl_str_mv |
||sbi.submissionrn@puc-campinas.edu.br |
_version_ |
1799126075176910848 |