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Healthcare 2015, 3(2), 452-465; doi:10.3390/healthcare3020452

Clinical Potential of Hyperbaric Pressure-Treated Whey Protein

1
Tactio Health Group, 290 Place d'Youville, Montreal, QC H2Y 2B6, Canada
2
School of Dietetics and Human Nutrition, McGill University, 21,111 Lakeshore, Ste-Anne-de-Bellevue, QC H9X 3V9, Canada
3
Montreal Children's Hospital McGill University Health Centre, Division of Pediatric Respiratory Medicine, Room D380, 2300 Tupper Street, Montreal, QC H3H 1P3, Canada
*
Author to whom correspondence should be addressed.
Academic Editors: Samir Samman and Ian Darnton-Hill
Received: 18 March 2015 / Revised: 11 June 2015 / Accepted: 12 June 2015 / Published: 19 June 2015
(This article belongs to the Special Issue The Close Relationship: Health and Nutrition)
View Full-Text   |   Download PDF [282 KB, uploaded 19 June 2015]

Abstract

Whey protein (WP) from cow’s milk is a rich source of essential and branched chain amino acids. Whey protein isolates (WPI) has been demonstrated to support muscle accretion, antioxidant activity, and immune modulation. However, whey is not readily digestible due to its tight conformational structure. Treatment of WPI with hyperbaric pressure results in protein unfolding. This enhances protein digestion, and results in an altered spectrum of released peptides, and greater release of essential and branched chain amino acids. Pressurized whey protein isolates (pWPI), through a series of cell culture, animal models and clinical studies, have been demonstrated to enhance muscle accretion, reduce inflammation, improve immunity, and decrease fatigue. It is also conceivable that pWPI would be more accessible to digestive enzymes, which would allow for a more rapid proteolysis of the proteins and an increased or altered release of small bioactive peptides. The altered profile of peptides released from WP digestion could thus play a role in the modulation of the immune response and tissue glutathione (GSH) concentrations. The research to date presents potentially interesting applications for the development of new functional foods based on hyperbaric treatment of WPI to produce products with more potent nutritional and nutraceutical properties. View Full-Text
Keywords: whey protein isolates; hyperbaric pressure; antioxidant; immunomodulation; nutraceutical properties whey protein isolates; hyperbaric pressure; antioxidant; immunomodulation; nutraceutical properties
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Piccolomini, A.F.; Kubow, S.; Lands, L.C. Clinical Potential of Hyperbaric Pressure-Treated Whey Protein. Healthcare 2015, 3, 452-465.

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