Effect of high added-value components of acid whey on the nutritional and physiological indices of rats

• Published in: Journal of functional foods Vol. 50; pp. 63 - 70
• Main Authors: Wronkowska, Małgorzata, Juśkiewicz, Jerzy, Zduńczyk, Zenon, Warechowski, Józef, Soral-Śmietana, Maria, Jadacka, Monika
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.11.2018
• Subjects: Acid whey; antioxidant activity; bacterial enzymes; blood glucose; blood serum; butyric acid; cecum; enzyme activity; food production; In vivo; lactoferrin; lactose; Nanofiltration; Rats; triacylglycerols; Ultrafiltration; whey; whey protein concentrate; Rats; Nanofiltration; In vivo; Acid whey; Ultrafiltration
• ISSN: 1756-4646; 2214-9414
• DOI: 10.1016/j.jff.2018.09.019

[Display omitted] •Nano- and ultrafiltration processes were used to obtain acid whey concentrate.•The effect of acid whey concentrates on physiological response of rats was study.•Concentrate after ultrafiltration was more beneficial for the rat’s body. The effects of acid whey concentrates after nano- or ultrafiltration on the nutritional and physiological indices of rats were analysed. The ultrafiltration concentrate was characterized by a higher protein and lactoferrin content, and lower lactose content compared to the nanofiltration concentrate. In vivo, a diet incorporating the ultrafiltration concentrate instead of the nanofiltration concentrate seemed to be more beneficial to rats in terms of a good growth rate and utilization of the diet, higher concentration of butyric acid and lower concentration of putrefactive short chain fatty acids in the caecum, increased bacterial enzyme activities in the caecum, lower blood glucose levels and reduced levels of triglycerides, and greater antioxidant capacity of blood serum. Both acid whey concentrates fulfilled the recommendations for powder intended for direct consumption or further processing in food production and showed potential health benefits.