Effects of Whey on Metabolism in Human and Animals
2017
Bi̇lal, Tanay | Altiner, Aysen
Whey, the main by-product obtained from the cheese manufacture in the milk production facilities, is rich of the soluble proteins, lactose, minerals (such as calcium, phosphorus, magnesium, zinc), vitamins, P2O5 (diphosphorus pentaoxide), and K2O (potassium oxide). The minor ingredients such as albumin, lactoferrin, lactoperoxidase and a bit of milk fat are also present in whey. Biological compounds found in whey are thought to be responsible for the positive effects on health. Whey can not be dropped to the streams or lakes because can cause serious environmental problems. It can also contaminate the soil if more discarded. Whey has great potential to be used in the silage processing of corns because it increases the fermentation process and the aerobic stability of silages. Whey has high rate of the branched chain amino acids (leucine, isoleucine and valine) which are responsible for the efficient metabolism after consumption. Whey proteins are the high quality proteins and comprise all the essential amino acids. Whey protein including β-lactoglobulin, αlactalbumin, glucomacropeptid, immunoglobulin and lactoferrin has the ability to act as in vitro and in vivo antioxidant, antihypertensive, antitumor, antiviral, and hypolipidemic and antibacterial agent. Whey proteins have positive effects upon type-2 diabetes mellitus, obesity and multiple sclerosis. Whey protein also provides a high toughness. Purpose of the review is to bring together the informations about the types, content, applications and effects on human and animal metabolism of the whey.
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Bibliographic information
This bibliographic record has been provided by Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Turkey)
