Adding Value to Whey Protein

肥胖和相关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。目前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缓其发病。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来表征生物活性，以优化乳清的分离，为有时废弃的产品增加价值。该项目是在欧洲食品安全局健康声明程序和补充剂和食品成分开发程序之前进行人体补充剂研究的必要先导。

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.