Search Results (258)

Cheese whey, the major by-product of the dairy industry, poses an environmental challenge due to its high organic load but simultaneously represents a nutrient-dense matrix suitable for biotechnological valorization. This review synthesizes recent advances positioning whey as (i) a fermentation substrate for lactic acid bacteria, yeasts/fungi, and microalgae, enabling the production of functional biomass, organic acids, bioethanol, exopolysaccharides, enzymes, and wastewater bioremediation; (ii) a platform for postbiotic generation, supporting cell-free preparations with functional activities; and (iii) a food-grade encapsulating material, particularly through whey proteins (β-lactoglobulin, α-lactalbumin), which can form emulsions, gels, and films that protect biotics and bioactive compounds during processing, storage, and gastrointestinal transit. We analyze key operational variables (whey type and pretreatment, supplementation strategies, batch and continuous cultivation modes), encapsulation routes (spray drying, freeze-drying, and hybrid protein–polysaccharide systems), and performance trade-offs relevant to industrial scale-up. Finally, we outline future directions, including precision fermentation, mixed-culture processes with in situ lactase activity, microfluidics-enabled encapsulation, and life-cycle assessment, to integrate product yields with environmental performance. Collectively, these strategies reframe whey from a high-impact waste into a circular bioeconomy resource for the food, nutraceutical, and environmental sectors. Full article

Background/Objectives: Metabolic dysfunction-associated steatotic liver disease (MASLD) often requires caloric restriction (CR) to reduce hepatic fat, but CR can compromise muscle mass and function. Resistance training and whey protein are anabolic stimuli, yet their independent and combined effects under substantial CR are unclear. Methods: In a 4-week randomized, double-blind trial, adults with MASLD (n = 45) under ~30% CR were allocated to four groups: resistance training with whey protein supplementation (E-PRO), resistance training with placebo (E-PLA), whey protein supplementation only (PRO), or placebo only (PLA). PRO groups consumed 1.5 g·kg⁻¹·day⁻¹ protein, while PLA groups consumed 0.8 g·kg⁻¹·day⁻¹. Exercise groups performed supervised exercise 5 days/week. Outcomes included body composition and isokinetic muscle function. Results: Across ~30% CR, all groups reduced body weight and fat mass without skeletal muscle mass loss; no between-group differences in body composition changes were observed. For peak torque, E-PRO improved across all regions except trunk, E-PLA improved except non-dominant shoulder flexors and trunk flexors, PRO improved non-dominant knee flexors and shoulder extensors, and PLA showed no change. For total work, E-PRO and E-PLA increased across all regions PRO improved dominant knee extensors/flexors and shoulder extensors; PLA increased only non-dominant knee extensors. E-PRO and E-PLA exceeded PLA for multiple knee/shoulder/trunk outcomes. Conclusions: In individuals with MASLD undergoing severe CR, ≥0.8 g·kg⁻¹·day⁻¹ of protein preserves skeletal muscle mass. However, the anabolic synergy of resistance training and protein for functional adaptation appears to be blunted by the substantial energy deficit. Full article

Background: Postbiotics produced by kefir lactic acid bacteria through bioconversion of polyphenol-rich extract and whey protein are emerging as promising modulators of gut microbiota and muscle health. This study investigated whether Lentilactobacillus kefiri DH5-derived postbiotics, prepared with Cucumis melo L. and whey protein (KP, Kefir lactic acid bacteria-derived postbiotics), improve muscle strength and gut microbiota composition in healthy adults. Methods: In this 12-week, randomized, double-blind, placebo-controlled trial, participants consumed either KP (6 g/day) or placebo. Handgrip strength, circulating biomarkers, and fecal microbiota profiling (using 16S rRNA sequencing) were analyzed. Correlations between microbial taxa and muscle-related biomarkers were assessed. Results: KP supplementation significantly increased dominant-hand grip strength and plasma irisin and reduced IL-1β concentrations after 12 weeks, whereas IGF-1, lean mass, and non-dominant grip strength showed no significant changes. Gut microbiota profiling revealed enrichment of Bifidobacterium adolescentis, Latilactobacillus sakei, Lentihominibacter hominis, Mediterraneibacter gnavus, Streptococcus anginosus and Phocaeicola plebeius, with concomitant reductions in Lachnospira eligens, Roseburia inulinivorans, Ruthenibacterium lactatiformans and Vescimonas fastidiosa. Notably, relative abundance of Faecalibacterium prausnitzii was positively correlated with plasma irisin concentration. Conclusions: KP supplementation produced a modest within-group improvement in grip strength, potentially through gut–muscle axis modulation involving irisin and anti-inflammation pathways. These preliminary findings suggest that kefir-derived postbiotics may have potential relevance for muscle health. Full article

This study investigated the effects of various concentrations of coriander seed powder (CSP) (0.1%, 0.3%, and 0.5%) on the fermentation performance, whey precipitation rate, texture, rheological properties, microstructure, and sensory characteristics of spoonable yoghurt stored at 4 °C for 21 days. The aim was to evaluate the impact of CSP on spoonable yoghurt quality and its health-promoting properties. The results revealed that the addition of CSP led to a significant decrease in pH and an increase in titratable acidity. Furthermore, the whey precipitation rate in the CSP-enriched yogurt sample was clearly lower than that of the control group (p < 0.05). The syneresis of the yogurt sample with 0.3% CSP decreased by 21.14 on the 21st day, compared to the control group (49.64%) (p < 0.05). This was accompanied by a reduction in apparent viscosity and an increase in the viscoelastic modulus. Meanwhile, the texture of the yogurt sample remains more stable, with the best sensory acceptance in the yogurt sample containing 0.3% CSP. As the concentration of coriander seed powder level increased, antioxidant activity, digestibility, and small molecule phenolic level of the yogurt samples obviously improved (p < 0.05). Yogurt with 0.3% CSP still showed significantly enhanced antioxidant capacity during the 21-day storage period. The DPPH-radical scavenging rate increased by 5.22% compared to the control group (p < 0.05). Similarly, the ABTS+ clearance activity increased by 12.52% (47.06% compared to 34.54% in the control group, p < 0.05). In the 0.3% CSP yogurt group, the total phenolic content reached 5.33 mg GAE/100 g, an increase of 1.85 compared to the control sample (3.48 mg GAE/100 g) (p < 0.05). The in vitro protein digestibility of the yogurt samples containing 0.3% CSP clearly increased by 12.65% (p < 0.05). In summary, the yogurt sample supplemented with 0.3% CSP demonstrated optimal sensory quality characteristics. Coriander seed powder may be used as a beneficial ingredient containing rich active substances to enhance the quality of spoonable yoghurt products. Full article

Background/Objectives: There is no consensus regarding the impacts of supplementation with milk proteins (MPs) on body composition (BC). This systematic review and dose–response meta-analysis of randomized controlled trials (RCTs) assessed the effects of MP, casein protein (CP), and whey protein (WP) supplementation on BC and anthropometric parameters. Methods: A comprehensive search was performed in several databases to identify eligible RCTs published until October 2025. Random-effects models were applied to estimate the pooled effects of MP supplementation on anthropometric parameters. Results: A total of 150 RCTs were included. MP supplementation substantially increased lean body mass (LBM) (weighted mean difference (WMD): 0.41 kg; 95% CI: 0.19, 0.62; p < 0.001) and fat-free mass (FFM) (WMD: 0.67 kg; 95% CI: 0.40, 0.94; p < 0.001). It also significantly reduced body fat percentage (BFP) (WMD: −0.66%; 95% CI: −1.03, −0.28; p = 0.001), fat mass (FM) (WMD: −0.66 kg; 95% CI: −0.91, −0.41; p < 0.001), and waist circumference (WC) (WMD: −0.69 cm; 95% CI: −1.16, −0.22; p = 0.004). No considerable effects were observed for muscle mass (MM), body mass index (BMI), and body weight (BW). Dose–response analysis revealed that MP dosage was associated with significant changes in BFP, LBM, and MM. Conclusions: MP supplementation was associated with favorable modifications in body composition, including increases in LBM and FFM, as well as reductions in FM, BFP, and WC. These findings provide coherent and consistent evidence supporting the potential role of MP supplementation in targeted body composition management. Full article

This study investigated the potential of Fraction I (FI, <1 kDa), a peptide fraction derived from whey protein hydrolysates (WPH) exhibiting strong in vitro scavenging activity against DPPH, superoxide, and hydroxyl radicals, to mitigate quality deterioration in ground pork subjected to up to seven freeze–thaw (F–T) cycles. Ground pork samples were supplemented with FI at three concentrations (5%, 10%, and 15%) and analyzed for oxidative and physicochemical changes. Successive F–T cycles markedly promoted lipid oxidation, as indicated by increased peroxide value and thiobarbituric acid reactive substances (TBARS), and overall quality deterioration, evidenced by a rise in acid value and pH along with a decrease in G″. Incorporation of 10% FI effectively inhibited these oxidative reactions and improved the water-holding capacity of ground pork. These results demonstrate that among the tested concentrations, FI at 10% most effectively enhances oxidative stability and maintains water distribution, thereby preserving the quality of ground pork during multiple F–T cycles. Full article

This systematic review has synthesised the available evidence on healthy indicators of whey protein combined with carbohydrates and fibre intake in adults, providing a comprehensive overview of existing research. For this purpose, a comprehensive search was performed across the following databases to retrieve all relevant studies (n = 21; Kappa = 0.758): Scopus^®, EBSCOhost, and PubMed^®. The studies included, which involved both athletic and non-athletic participants, argue that the intake of whey protein and carbohydrates has a positive impact on the average blood glucose and insulin response, while others have found no significant effects. When projecting the research toward the health benefits of whey protein and fibre consumption, the divergence decreased. Researchers demonstrate that the whey-protein-with-fibre combination intake improves glycemic control more effectively than consuming whey protein or carbohydrate alone. One potential approach is the balance by incorporating fibre, which may help mitigate adverse effects, contributing to reducing hepatic toxicity, caused by whey protein intake, due to dietary fibre’s ability to promote partial nutrient absorption. These findings support the use of whey protein and fibre combination as an efficient dietary approach to improved functional food formulations designed for specific health outcomes such as supporting chronic disease prevention and health-promoting diets worldwide. Nevertheless, there are a few limitations in the research, such as the heterogeneity of population characteristics, participants’ diet, and lifestyle. Full article

Background/Objectives: Long-term alternate-day fasting (ADF) effectively combats obesity, but its short-term effects are less clear. Like other diets, ADF-induced weight loss often includes muscle loss, and whether protein supplementation mitigates this is uncertain. This study examined the effects of short-term ADF on body composition and health and whether protein supplementation preserves muscle mass during weight loss in young Asian men with an unhealthy BMI (≥23.0 kg/m²). Methods: Twenty participants were recruited for a single-arm trial to address the first objective, and twenty-six participants were randomly assigned to a control (C) or protein group (P) in a follow-up trial to address the second objective. The participants alternated between feeding (ad libitum) and fasting (400–600 kcal consumed between 12 and 2 PM) days for four weeks. The participants in P consumed 25 g of whey protein as part of the fasting-day meal. Pre–post body composition was assessed using bioelectrical impedance analysis. Anthropometry, fasting blood glucose (FG), and resting blood pressure (BP) were measured weekly. Results: Since interaction effects were absent, data from all three groups were combined for analyses. Four weeks of ADF significantly (p < 0.001) reduced body (2.4 kg), fat (1.6 kg), and fat-free (0.8 kg) mass. BP and FG levels remained unchanged (p = 0.753–0.919). No significant differences were detected between the C and P groups for any of the measures. Conclusions: Short-term ADF effectively reduced body and fat mass, but it also reduced muscle mass, and this reduction was not attenuated by low-dose protein supplementation (25 g) during fasting days. Future studies should explore the effectiveness of protein or leucine supplementation, throughout the feeding and fasting days, in terms of preserving muscle during weight loss. Full article

Tragacanth gum (GT) was mixed with whey protein concentrate (WPC80), whey protein isolate (WPI) or rice protein (RP) across pH 3.0–7.2 in order to clarify the effect of protein type and pH on controlling association and bulk behavior. Turbidimetry at 600 nm by photographic validation, oscillatory and steady-shear rheology, dynamic light scattering (DLS), FTIR spectroscopy, and AutoDock Vina docking were employed and compared. Whey systems reflected a clear, mildly acidic window: low-strain elasticity (G′) reached near pH ~5, with increased A600 and dominant sub-100 nm DLS modes, reflecting associative complexation near the isoelectric region. WPI also reflected a secondary turbidity/viscosity rise at pH 7.2, consistent with segregative aggregationafter the associative window. RP was variable, featuring broadly increased turbidity with viscosity/DLS maxima at pH 6.4, reflecting glutelin-facilitated solubility/aggregation rather than an acid optimum. FTIR changes in the amide band and GT bands (COO⁻ ~1400–1406 cm⁻¹; 1015–1040 cm⁻¹) supplemented enhanced coupling at pH 3–5. Superimposition through docking of multivalent hot-spots (Lys/Arg and H-bonding neighborhoods) corresponded to the phase-level readouts. Together, the data establish protein-dependent, pH-selective windows for GT–protein systems and uncover a mechanistic dichotomy: associative complexation in whey vs. neutral-side, solubility-regulated aggregation in RP. Full article

Background: Sarcopenic obesity (SO) and diabetic sarcopenia (DS) represent overlapping metabolic–musculoskeletal disorders characterized by the coexistence of excessive adiposity, insulin resistance, and progressive muscle wasting. The Planetary Health Diet (PHD), proposed by the EAT–Lancet Commission, emphasizes plant-forward, nutrient-dense, and environmentally sustainable food patterns that may concurrently address metabolic and muscle health. This review aimed to systematically evaluate dietary and bioactive nutritional interventions aligned with the PHD and their effects on muscle mass, strength, metabolism, and underlying mechanisms in SO and DS. Methods: Following PRISMA guidelines, studies published between 2015 and 2025 were identified across PubMed, Scopus, and Google Scholar. Eligible studies included dietary, nutritional, or supplement-based interventions reporting muscle-related outcomes in obesity- or diabetes-associated conditions. Results: Ninety-one eligible studies were categorized into plant-derived, animal/marine-based, microorganism/fermented, synthetic/pharmaceutical, and environmental interventions. Across diverse models, bioactive compounds such as D-pinitol, umbelliferone, resveratrol, GABA, ginseng, whey peptides, probiotics, and omega-3 fatty acids consistently improved muscle mass, strength, and mitochondrial function via AMPK–SIRT1–PGC-1α and Akt–mTOR signaling. These mechanisms promoted mitochondrial biogenesis, suppressed proteolysis (MuRF1, Atrogin-1), and enhanced insulin sensitivity, antioxidant capacity, and gut–muscle communication. Conclusions: PHD-aligned foods combining plant proteins, polyphenols, and fermented products strengthen nutrient sensing, mitochondrial efficiency, and cellular resilience, representing a sustainable nutritional framework for preventing and managing SO and DS. Full article

Proteins elicit various metabolic and physiological functions that are related to physical performance. Due to increased need in athletes, protein supplementation has been widely used to support recovery and performance. However, the extent to which acute gains in muscle protein synthesis translate into measurable performance remains debated. This narrative review synthesizes evidence from trials on supplemental proteins across resistance, endurance, and mixed-modality training, comparing sources (whey, casein, soy, pea, and blends). Moreover, this review summarizes dosing and timing strategies, with notes for master, diabetic, and female athletes. It is well-established that supplemental protein enhances fat-free mass and, to a lesser extent, strength when baseline dietary protein is suboptimal. However, the effects are smaller when habitual intake already meets athletic targets. Whey, as a rapid protein and rich in leucine, reliably elicits an acute anabolic response, while casein provides prolonged elevated aminoacidemia. When total intake and leucine thresholds are matched, plant proteins and blends can yield comparable long-term adaptations. In addition, studies showed that the distribution and strategic timing around exercise (post-exercise first, with optional pre-sleep casein or blends) support recovery during high-frequency training or energy deficit. Protein co-ingested with carbohydrate in endurance and high-intensity functional training (HIFT) can also help glycogen restoration and attenuate muscle-damage markers, though effects on sport outcomes are inconsistent. The evidence in diabetic athletes is limited; guidance extrapolates from diabetes and athlete studies, with benefits apparent when intake, quality, or distribution are limited. Furthermore, evidence indicates that anabolic resistance in master athletes requires higher per-meal doses and distribution, with post-exercise and pre-sleep feedings valuable. Consistently, female athletes partaking in aerobic and resistance training while supplementing with protein demonstrate desired body composition adaptations. Overall, although supplemental protein helps close gaps between intake and physiological demand, various factors may influence its regimen. Protein source may help the kinetics balance, amino-acid profile, and dietary preferences. Alternatively, timing may influence the protein effects on training and recovery. Full article

Background/Objectives: Whey protein (WP) can play a role in improving muscle mass and function. However, the effects of WP supplementation on cardiometabolic health parameters such as fasting blood glucose, insulin, and homeostatic model assessment of insulin resistance (HOMA-IR), fasting triglyceride, total cholesterol, low-density lipo-protein cholesterol, and high-density lipoprotein cholesterol have not been fully elucidated in older adults and are therefore the aim of the present systematic review and pairwise meta-analysis. Methods: A comprehensive search of major databases (PubMed, Web of Science, and Scopus) was conducted up to January 2025 for English-language randomized controlled trials examining WP supplementation, either alone or in combination with resistance training in older adults. Eligible studies reported at least one of the following outcomes: body fat mass, body fat percentage, lean body mass, waist circumference, waist-to-hip ratio, muscular strength, glycemic parameters, and lipid profiles. Results: A total of 25 studies involving 1454 participants with mean ages ranging from 64 to 84 years, with body mass indexes ranging from 21 to 31 kg·m² were included, from an initial 868 records identified through database searches. Overall, compared with controls, WP supplementation increased lower-body muscular strength [SMD: 0.16 (95% CI: 0.04 to 0.28), p = 0.007; 19 trials], but without significantly changing upper-body muscular strength, body composition, or other cardiometabolic health markers. However, WP supplementation increased fasting insulin and homeostatic model assessment of insulin resistance. Subgroup analyses showed that whey protein plus resistance training increased lean body mass, while WP alone improved lower-body strength, with no other significant effects observed. Conclusions: WP supplementation moderately increases lower-body muscle strength in older adults. However, it does not show any significant benefits for body composition or cardiometabolic health markers. Conversely, increased fasting insulin and HOMA-IR were documented. These findings emphasize the need for careful examination of the metabolic effects of WP supplementation in future longer-term trials. Full article

Background/Objectives: To date, few studies have investigated the therapeutic effects of soy versus whey protein supplementation on obesity and insulin resistance (IR), yielding inconsistent findings. The aim of the present study was to compare the therapeutic efficacy of soy versus whey protein on obesity and IR and to elucidate their potential molecular mechanisms. Methods: Forty male C57BL/6J mice were randomly divided into two groups and fed either a normal diet (n = 8) or a high-fat diet (HFD, n = 32) for 16 weeks to induce obesity. After 16 weeks, HFD-induced obese mice were further randomized into three groups: HFD control, HFD + 20% whey protein isolate (WPI), and HFD + 20% soy protein isolate (SPI) for 6 weeks (n = 8). Results: Body weight, weight gain, body mass index, and Lee index showed no significant differences between the WPI and SPI groups. Compared with the WPI group, serum concentrations of insulin and leptin and the homeostasis model assessment of IR (HOMA-IR) were significantly lower, and thymus wet weight, fetal total cholesterol level, and serum glucose-dependent insulinotropic polypeptide concentration were significantly higher in the SPI group. Compared with the WPI group, the protein levels of GLUT4 and p-PI3K/PI3K were significantly higher in the SPI group. Metabolomics analysis showed that hepatic phosphocholine levels were significantly higher in the SPI group than in the WPI group. Moreover, hepatic differentially abundant metabolites of SPI- and WPI-fed mice were primarily enriched in the glycerophospholipid metabolism pathway. Conclusions: Soy protein was more effective than whey protein in ameliorating IR in HFD-induced obese mice, probably by modulating the PI3K-GLUT4 pathway and glycerophospholipid metabolism. Moreover, soy protein and whey protein showed comparable anti-obesity efficacy. Full article

Background: β-lactoglobulin (BLG) is a protein found within whey protein (WP) that is rich in essential amino acids, most notably, leucine (LEU). LEU is considered the most potent EAA in the postprandial stimulation of muscle protein synthesis (MPS), such that suboptimal protein/essential amino acid (EAA) doses containing higher LEU content elicit muscle anabolism comparable to larger protein doses. Our objective was to test the effects of naturally LEU-rich BLG (~10 g protein) versus isonitrogenous whey protein isolate (WPI, ~10 g) on MPS. Methods: Ten healthy young men (26 ± 2 y; 179 ± 2 cm; 81 ± 3 kg) received BLG (1.57 g LEU) or WPI (1.02 g LEU) in a randomised double-blind cross-over fashion. A primed constant intravenous infusion of [1,2 ¹³C₂] LEU was used to determine MPS (isotope ratio mass spectrometry) at baseline and in response to feeding (FED) and feeding-plus-exercise (FED-EX; 6 × 8 unilateral leg extensions; 75% 1-RM). Plasma insulin and EAA’s were quantified. Results: Plasma EAA, branched-chain amino acid (BCAA), and LEU concentrations increased rapidly following both protein supplements but exhibited a significantly greater EAA/BCAA/leucinemia following BLG (p < 0.05 for all). MPS increased significantly in both FED (~52%) and FED-EX (~58%) states, with no significant differences between supplements. Conclusions: Both BLG and WPI effectively stimulated MPS doses in young healthy males, with BLG offering an advantage in EAA/BCAA/LEU bioavailability. It follows that future research should explore the potential of BLG in populations exhibiting anabolic resistance and exercise anabolism deficiency, such as older adults as well as frail and clinical populations, to assess its utility in preserving muscle mass under conditions of suboptimal protein intake. Full article

Cancer remains a primary global health concern, with treatment-related side effects and malnutrition posing significant challenges to patient care and recovery. In recent years, there has been growing interest in the therapeutic potential of functional food components, especially whey proteins (WPs), due to their notable antioxidant, immunomodulatory, and anticancer properties. This systematic review explores the effects of WPs across various cancer types and assesses their value as supportive nutritional agents. A thorough literature search was conducted in PubMed, Scopus, and Web of Science databases, identifying 24 relevant studies published between 2000 and 2024. The selection process followed PRISMA guidelines. The evidence, drawn from both laboratory and clinical research, suggests that WPs may exert anticancer effects by inhibiting tumor cell growth, promoting apoptosis, enhancing antioxidant defenses, modulating immune activity, and influencing signaling pathways such as the PI3K/Akt, mTOR, and Wnt/β-catenin pathways. Colorectal, breast, and liver cancers emerged as the most extensively studied types. Additionally, the form of WP used—whether concentrate, isolate, or hydrolysate—appeared to influence both biological activity and clinical outcomes. Clinical findings suggest that WP supplementation may support nutritional status, mitigate the adverse effects of chemotherapy, and enhance the quality of life in cancer patients. While the preclinical data are compelling, further high-quality randomized controlled trials are needed to confirm these benefits and determine optimal use in clinical practice. This review highlights WPs as promising, well-tolerated nutritional agents with potential to enhance current cancer care strategies. Full article