Adding Value to Whey Protein

增加乳清蛋白的价值

• 批准号: BB/K021095/1
• 负责人: Lynda Williams
• 金额: $ 30.85万
• 依托单位: University of Aberdeen
• 依托单位国家: 英国
• 项目类别: Research Grant
• 财政年份: 2013
• 资助国家: 英国
• 起止时间: 2013 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=BB%2FK021095%2F1
• 关键词: Adding; Value; Whey; Protein

The prevalence of obesity and associated type 2 diabetes has risen dramatically, adversely affecting health and life expectancy and increasing health care costs. There is an urgent need to lower the incidence or delay the onset of both conditions by lifestyle-related interventions. Dietary whey protein acts in the gut to affect satiety and post-meal glucose levels by increasing GLP-1 and insulin release. We aim to identify the whey bioactive(s) in order to develop a more potent whey protein supplement/food component. The project involves characterisation of the bioactive(s) via in vitro technologies working with whey protein experts to optimise fractionation of whey adding value to a sometimes waste product. This project is a necessary forerunner to human supplementation studies prior to procedure to EFSA health claims and the development of supplements and food components.

肥胖症和相关的2型糖尿病的患病率急剧上升，对健康和预期寿命产生不利影响，并增加了医疗保健费用。迫切需要通过与生活方式有关的干预措施来降低这两种疾病的发病率或延迟其发作。膳食乳清蛋白在肠道中通过增加GLP-1和胰岛素释放来影响饱腹感和餐后葡萄糖水平。我们的目标是确定乳清生物活性，以开发更有效的乳清蛋白补充剂/食品成分。该项目涉及通过与乳清蛋白专家合作的体外技术对生物活性进行表征，以优化乳清的分级，从而为有时浪费的产品增加价值。该项目是在EFSA健康声明程序和补充剂和食品成分开发之前进行人体补充剂研究的必要先行者。