학술논문
Potential Prebiotic Properties of Whey Protein and Glycomacropeptide in Gut Microbiome
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- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Bryna Rackerby Hoang Ngoc M. Le Avery Haymowicz David C. Dallas Si Hong Park
- 간행물 정보
- 『Food Science of Animal Resources』Food Science of Animal Resources 제44권 제2호, 299~308쪽, 전체 10쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2024.03.31
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국문 초록
Proteins in whey have prebiotic and antimicrobial properties. Whey protein comprises numerous bioactive proteins and peptides, including glycomacropeptide (GMP), a hydrophilic casein peptide that separates with the whey fraction during cheese making. GMP has traditionally been used as a protein source for individuals with phenylketonuria and also has prebiotic (supporting the growth of Bifidobacterium and lactic acid bacteria) and antimicrobial activities. GMP supplementation may help positively modulate the gut microbiome, help treat dysbiosis-related gastrointestinal disorders and improve overall health in consumers.
영문 초록
목차
Introduction
Impact of Whey on the Gut Microbiome
Impact of Glycomacropeptide on the Gut Microbiome
Effects of Glycomacropeptide on the Microbiome in Humans
Glycomacropeptide Effects on Dysbiosis
Impacts of Glycomacropeptide-Induced Microbial Shifts on Physiology
Future Perspective
Conclusion
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References
해당간행물 수록 논문
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- Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink
- The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat
- Potential Prebiotic Properties of Whey Protein and Glycomacropeptide in Gut Microbiome
- Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment
- Current Research, Industrialization Status, and Future Perspective of Cultured Meat
- The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review
- Enhancing Raw Bovine Milk Quality using Ultraviolet-C (UV-C) Irradiation: A Microbial and Lipid Peroxidation Study
- Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging
- Impact of Humectants on Physicochemical and Functional Properties of Jerky: A Meta-Analysis
- Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review
- Highlighting the Microbial Community of Kuflu Cheese, an Artisanal Turkish Mold-Ripened Variety, by High-Throughput Sequencing
- Effects of Supercritical CO2 Treatment on Color, Lipid Oxidation, Heme Iron, Non-Heme Iron and Metmyoglobin Contents in Ground Pork
- Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents
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