Milk Protein Fractions: Assessment of Bioactivities for Applications in Functional Foods

牛奶蛋白组分：功能性食品应用的生物活性评估

• 批准号: RGPIN-2016-05757
• 负责人: Luhovyy, Bohdan
• 金额: $ 2.04万
• 依托单位: Mount Saint Vincent University
• 依托单位国家: 加拿大
• 项目类别: Discovery Grants Program - Individual
• 财政年份: 2020
• 资助国家: 加拿大
• 起止时间: 2020-01-01 至 2021-12-31
• 项目状态: 已结题
• 来源: https://www.nserc-crsng.gc.ca/ase-oro/Details-Detailles_eng.asp?id=709950
• 关键词: Milk; Protein; Fractions; Assessment; Bioactivities

Milk proteins are increasingly used in a variety of functional foods and nutraceuticals including protein drink mixes, sport meals, protein bars, high-protein cookies and chewable protein tablets. The most commonly used ingredients are represented by whey protein concentrates and isolates however the recent advances in preparative fractionation of milk protein bring more products to the functional food market including alpha-, beta- and kappa-caseins, beta-lactglobulin, alpha-lactalbumin, lactoferrin, glycomacropeptide and other minor proteins and peptides. The biological activity of major milk protein fractions (casein and whey protein) has been investigated using animal models and humans. On the other hand, the study of minor milk protein fractions may further explain the mechanisms by which casein and whey protein influence blood glucose and food intake. Furthermore, the use of individual milk protein fractions may provide some new insight on the endocrine mechanisms regulating glucose metabolism and relevant physiological functions. Another largely unexplored area is the effect of food processing, such as high temperature, on the biological activity of milk protein fractions. While biological activities of milk protein are determined in experiments with protein solutions prepared under the standard state conditions, many foods with added proteins are processed with heat treatment or pressurizing required for their preservation or textural changes. The main objective of this program is to elucidate the biological activity of individual milk protein fractions, assess their bioactivities and formulate the prototypes of functional foods with added bioactive milk protein fractions. Using the small laboratory animals, the physiological mechanisms related to energy homeostasis and blood glucose control in response to the intake of pure milk protein fractions will be evaluated. Then the fractions with proven biological activity will be tested in human participants to establish the lowest efficacy dose required to reduce blood glucose or suppress food intake. The final step of the project will include the formulation of functional foods containing the effective dose of bioactive milk protein fraction and their sensory analysis with a trained taste panel. Another evaluation of biological efficacy will be used for the processed prototypes to determine whether food processing changes their biological benefits. This program has a potential to expand in the future and test the biological activity of other food ingredients used in functional food products.

牛奶蛋白越来越多地用于各种功能性食品和营养保健品中，包括混合蛋白饮料、运动餐、蛋白棒、高蛋白饼干和咀嚼蛋白片。最常用的成分以乳清蛋白浓缩物和分离物为代表，但乳蛋白制备分级分离的最新进展为功能性食品市场带来了更多产品，包括α-、β-和κ-酪蛋白、β-乳球蛋白、α-乳清蛋白、乳铁蛋白、糖巨肽和其他次要蛋白质和肽。已使用动物模型和人类研究了主要乳蛋白组分（酪蛋白和乳清蛋白）的生物活性。另一方面，对少量乳蛋白组分的研究可以进一步解释酪蛋白和乳清蛋白影响血糖和食物摄入的机制。此外，使用单独的乳蛋白组分可能会为调节葡萄糖代谢和相关生理功能的内分泌机制提供一些新的见解。另一个很大程度上未被探索的领域是食品加工（例如高温）对乳蛋白组分生物活性的影响。虽然乳蛋白的生物活性是通过在标准状态条件下制备的蛋白质溶液的实验来确定的，但许多添加蛋白质的食品都经过热处理或加压进行加工，以保存或改变质地。该计划的主要目标是阐明单个乳蛋白组分的生物活性，评估其生物活性并制定添加生物活性乳蛋白组分的功能性食品的原型。使用小型实验动物，将评估与能量稳态和血糖控制相关的生理机制，以响应纯奶蛋白组分的摄入。然后，将在人类参与者中测试具有经过验证的生物活性的部分，以确定降低血糖或抑制食物摄入所需的最低功效剂量。该项目的最后一步将包括配制含有有效剂量的生物活性乳蛋白成分的功能性食品，并由训练有素的味觉小组对其进行感官分析。另一项生物功效评估将用于加工原型，以确定食品加工是否改变其生物效益。该计划未来有可能扩展并测试功能性食品中使用的其他食品成分的生物活性。