Recent researches have shown better efficacy of dietary whey proteins over other proteins including casein, meat and Soya, because of special attributes in whey protein.  Some of the details are as under:- 

ANTI-CANCER EFFECTS OF DIETARY WHEY PROTEINS* 

            Whey represents a rich and heterogeneous mixture of secreted proteins with wide-ranging chemical, physical and biological properties, but has often been overlooked as a source of physiologically functional protein (Smithers et al., 1996).  As far back as the middle ages, Cheese Whey has been acknowledged for its therapeutic and prophylactic value in folk medicine.  More recently, it has been recognized that several of the whey proteins confer antibacterial and immune-associated protection to the neonate against disease and that these and other whey proteins also have putative biological effects when ingested, including anti-cancer action (Bounous et al., 1988;b).  This putative activity provides the rationale for further investigation of therapeutic benefits elicited by whey proteins when included in the diet, and the basis, if substantiated, for development of whey protein-based foods for the expanding functional food market.  Scientific efforts have focused primarily on the roles of dietary fat, fiber and carbohydrate in promotion of carcinogenesis, with less consideration of the role of dietary proteins in cancer etiology.  It has been investigated that anti-cancer activity of dietary whey proteins has a role in disease prevention.  The work has focused on the impact of whey proteins on colon cancer susceptibility and immune status using an established animal model.  Feeding trails have been used to compare the efficacy of dietary proteins in preventing or retarding the development of chemically induced colon cancer in laboratory rats, and the influence of dietary protein on animal immunocompetence as measure by thymus development. 

            Total dietary whey protein was demonstrated to have a protective effect against the development of dimethylhydrazine-induced colon cancer in the rats when compared with other common dietary proteins, including casein, meat and soy (McIntosh et al., 1995).  Chemical analysis of tissues from the animals also indicated that the whey protein-fed rats had the highest antioxidant status (as measured by tissue glutathione content), and the lowest content of faecal fat.  Low antioxidant status and high levels of fat in the faeces are recognised risk factors for colon tumorigensis.  In a complementary and parallel study, the same diets were compared in a rat model of immune status.  Results suggested that when all other dietary components were equal, the consumption of dairy proteins (Whey, casein) was associated with the highest animal immunocompetence, as measured by thymus growth and retardation of thymus involution.  The influence of dietary whey and meat protein on the development of colon cancer in old-aged rats has also been examined.  Results similar to those with younger animals were demonstrated, a finding that suggests age is not a barrier to the potential health benefits associated with consumption of whey protein. 

            Several whey protein fractions have been considered as dietary ingredients with potentially greater activity against the development of colon cancer than the total whey protein product.  Isolated fractions were used as supplements in both protective diets and in those otherwise associated with poor protection in the colon cancer model.  Efficacy of the protein fractions was assessed in feeding trials using standard tumor markers and by measuring the number of aberrant crypt cells (tumor precursors) in the colon.  Preliminary results suggest that diets supplemented with lactoferrin enhance the protective effect of total whey protein and reduce the number of aberrant crypt cells in the colon of animals consuming protein associated with poor protection in the colon cancer model.  Dietary lactoferrin was also linked to increased thymus size fed soy protein supplemented with this fraction. 

            Preliminary food product development has been undertaken in anticipation of human clinical trials and the need for foodstuffs capable of supplying quantities of protective protein into the diet.  The most promising of these foods incorporated concentrated whey retentate into a flavoured beverage, either milk-like or fermented with yogurt cultures, to produce a drinkable yogurt-type beverage (Johnson et al., 1996).  This product is capable of delivering as much as 30 grams of under natured whey protein per serving. 

            Results of this study provide the dairy industry with information about application and product development for new whey-based foods and beverages with the potential to enter the lucrative functional food market.  The findings will have widespread implications for the perception and ultimately the consumption of all dairy products.

             CSIRO Division of Food Science and Technology, Highet, Victoria 3190; Child Health Research Institute Inc., North Adelaide, South Australia 5006; CSIRO Division of Human Nutrition, Adelaide, South Australia 5000, Australia; and Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta T6G2P5, Canada.

 Geoffrey W. Smithers, Graeme H. McIntosh, Geoffrey O. Regester, Melissa A.

Johnson, Peter J. Royle, Richard K. Le Leu, and pavel jelen

ANTI-TUMOR EFFECTS OF DIATARY WHEY PROTEIN AND ITS VALUE FOR HEAD AND NECK CANCER PATIENTS :

            Patients with cancers (particularly those involving the head and neck region) often have an associated dysphagia, odynophagia, cancer related cachexia, taste aversion and dysgeusia.  When combined with many years of alcohol abuse, head and neck cancer patients often are severely malnourished.  The malnourished state is associated with anergy (a decreased ability to mount an immune response), poor wound healing, a prolonged postoperative recovery, and decreased cancer survival.

            Head and neck surgeons remove these tumors surgically.  Patients have a better chance of surviving a long cancer operation, of having fewer wound complications and of eliminating residual microscopic disease if they are well nourished prior to undergoing surgery.  However, surgeons fear "feeding the tumor" while preoperatively reversing months or years of malnutrition.  Whey protein has arisen as a novel therapy that offers substantial nutritional benefits while allaying some of the concerns of head and neck cancer surgeons.  Whey protein has been shown to stimulate cell mediated and humoral immunity, to improve the body's nutritional status in stressed individuals, to have an antioxidant role by increasing tissue glutathione and, perhaps because of these, to have an inhibitory effect on the growth of several types of tumors.

James F.Chmiel, MD Case Western Reserve University, Cleveland, Ohio USA

ANTIOXIDANT ACTIVITIES OF WHEY COMPONENTS:

            Consumption of dietary antioxidant has been positively correlated with the prevention of disease such as cancer and atherosclerosis. While Dietary antioxidants including carotenoids and tocopherol are found in milk, dairy products are generally not considered a rich source of antioxidants.  Research has determined that water-soluble antioxidant components are present in a low molecular weight (LMW) ultrafiltration permeate obtained from milk or Whey.

            These water soluble, LMW milk antioxidants are capable of inhibiting a wide array of liquid oxidation catalysts including iron, lipoxygenase, singlet oxygen, ferryl radicals and hydroxyl radical (Colbert and Decker, 1991).  The antioxidants are active as physiological pH's however, antioxidant activity decreased with decreasing pH until the antioxidants become inactive at pH_5.0.  Inhibition of both non-metallic and metallic pro-oxidants indicates that the antioxidants did not solely inhibit lipid oxidation by metal chelation and therefore could be acting as free radical scavengers.  The LMW antioxidants are responsible for over 90% of the antioxidant activity of whey and 44% of the antioxidant activity of milk (Colbert and Decker, 1991).

Eric A. Decker, Heekyung Tak, Carlos Verdecchia and Monika Horgan

University of Massachusetts, Amherst, Massachusetts USA  

BIOPRESERVATIVES FROM WHEY:

            Whey contains several proteins that display antimicrobial and in some case antiviral activity.  These components contribute to the natural defence systems of the young animal following birth and during development.  Proteins from whey which possess bio-preservative activity include lactoferrin, lactoperoxidase, lysozyme and immunoglobulin.  The power of these defence systems in part arises from the synergism between these proteins, which function by distinct but complementary mechanisms without harming the young animal.

            Interest is developing in the utilization of these natural antimicrobial proteins as bio-preservatives in food, feed specialities, cosmetics and related products.  Lactoperoxidase and lactoferrin are attracting increasing and considerable attention as they can be isolated in a highly purified form from whey by chromatography.  DMV International is one of the first companies to develop this technology on the commercial scales.

            The antimicrobial and protective activities of lactoferrin and lactoperoxidase are based on completely different mechanisms.  Lactoferrin binds iron very strongly and renders this essential component unavailable to bacteria.  In addition, segments of the lactoferrin molecule can exert a direct bacterial effect on certain strains of bacteria and are also thought to inhibit the attachment of bacteria to the gut wall, therefore reducing the probability of infection.  Antiviral effects of bovine lactoferrin likely exert these effects at the level of absorption and/or penetration of the viruses.  Another biological function ascribed to lactoferrin is the protection against oxidative damage, by scavenging excess iron which catalyzes the undesired formation of free radicals.

            In contrast to lactoferrin, lactoperoxidase inactivates or kills a board spectrum of micro-organisms through an enzymatic reaction.  This reaction involves two cofactors, hydrogen peroxide and thiocyanate ions, which, together with LP, constitute the lacto peroxidase system (LP-s).  Activation of the enzyme results in the formation of hypothiocyanite, which is responsible for the Antimicrobial action.  The LP-s is harmless to mammalian cells and is present naturally in secretions of exocrine glands such as human saliva, tears, sweat, bronchial, nasal and intestinal secretions.  There it plays a role in the protection against microbial invasions.  It has been shown that viruses can also be inactivated by the LP-s.

K.K. Kussendrager, D.C. Clark and A.C.M. van hooydonk

DMV International, Veghel NETHERLANDS

IMMUNE-ENHANCING PROPERTIES OF WHEY PROTEIN ISOLATES IN HIV PATIENTS:

            It has been demonstrated that the ability of lymphocytes to offset oxidative damage (during their oxygen requiring clonal expansion and following that expansion in the product of antibodies), is measured by determining the capacity of these cells to regenerate intracellular stores of glutathione (GSH, therefore allowing them to respond more fully to the antigenic stimulus.

            More evidence for the involvement of GSH in the modulation of immune function comes for studies related to HIV infection.  HIV-infected individuals have lower GSH concentrations in their blood lymphocytes.  Moreover, a recent study indicates that the more GSH the patients carry in their CD4 helper T-Cells, the longer these patients are likely to survive.

            Conditions which facilitate cellular GSH replenishment or maintenance are thus expected to optimize the activity of the immune system.  In the early 1980's it was discovered that normal mice fed on a whey protein concentrate (WPC), especially prepared under mild non-denaturing conditions, exhibited a marked increase in antibody production in response to a T-Cell dependent antigen.

            When GSH stores are "used up" or depleted, the bioactive proteins present in the WPC help maintain GSH levels, thus supporting an optimal immune response.  Optimization of the immune response in animal fed on the specially prepared isolate is attributed to a greater production of GSH in their lymphocytes through continuous dietary provision of supplementary doses of GSH precursors.

            In the early years of studies, this newly discovered property was found on a sporadic basis, varying from batch to batch of whey (Milk serum) protein concentrates.  It was subsequently realized that the products bioactivity was dependent upon a critical concentration of three bioactive proteins contained in the milk serum: i.e. the thermolabiles serum albumin, alpha lactabumin and lactoferrin.

            Moreover; a Canadian clinical trial with the whey protein isolate was conducted in children with AIDS and Wasting Syndrome over a six-month period.  Patients who started the study with low blood-lymphocyte GSH exhibited a substantial increase in GSH content.

            Further evidence of clinical improvement and decreased virus culture in AIDS patients has been recently obtained by the use of a specially prepared milk serum protein isolate.

Gustavo Bounous, MD

Immunotec Research Ltd., VaudreuilDorion, Quebec CANADA

 COSMETIC PROPERTIES OF WHEY MINERALS AND THEIR APPLICATION TO SKIN CARE PRODUCTS FOR BABIES

 The constituents with lower molecular weight in cow's milk whey were similar to the 'natural moisturizing factor" (NMF) in the surface of normal human skin.  The low molecular weigh fraction of whey (whey minerals) available for cosmetics could be prepared from a by-product of the manufacture of whey protein concentrates (WPC) or whey protein isolates WPI from sweet whey.  The whey minerals obtained from WPI (MWS) contained many glycoprotein or glycopeptides, which were expected to have functional characteristic for cosmetics similar to whose from WPC; therefore, we studied the application of the MWS to skin care products.  We developed two types of MWSs, namely, S-and SP-MWS, for cosmetics.  The SP MWS was much more soluble than the S-MWS and was accordingly suitable for clear lotions.  Concerning the functional properties of both MWSs for cosmetic, the water-binding ability, water -absorbing ability, and cell proliferation ability were examined.  The water-binding and absorbing abilities of both MWSs corresponded to those of hyaluronic acids which are used as effective humectants in the cosmetic industry.  The cellular proliferating activity of S-MWS was actually higher than that of SP-MWS.  The S-MWS was added to a series of basic cosmetics for women.  Furthermore, the company developed cosmetic products for infants, including soap and lotion containing SP-MWS.  These cosmetics were applied to pediatric patients with atopic dermatitis.  Their efficacy for treatment of atopic dermatitis was clinically examined.  As a result, these products were recognized as safe and useful for pediatric patients with atopic dermatitis.

 H. Negishi. H.Otomo, T.Gotou, T.Ueda & T.Kuwata

Nutritional Science ResearchInstitute, Meiji Milk Products Co. Ltd., I-21-3 Sakae-cho

Tokyo, Japan.

ANTI-CANCER PROPERTIOES OF PROTEINS IN THE MILK FAT GLOBULE MEMBRANES IN WHEY

Milk contains proteins involved in the regulation of cell proliferation and differentiation.  Several proteins are associated with milk fat globule membrane (MFGM) and have been isolated and characterized.  Protein kinesis are also associated with the MFGM and transfer phosphorous from ATP to other proteins, thereby regulating their biological activities.  There are number of studies on the physiology and biochemistry of two proteins that appear to regulate cellular growth and function.  They are mammary derived growth inhibitor (MDGI) or fatty acid binding protein (FABP), and breast-ovarian cancer susceptibility protein (BRCAI). MDGI/FABP inhibits mammary cell proliferation and promotes differentiation (casein synthesis).  Our experiments suggest that MDGI/FABP is in a phosphorylated form when present in mammary cells, but not when it is isolated from milk.  MDGI/FABP is phosphorylated on tyrosine within the mammary cell.  It is believed that the physiological activity of MDGI/FABP is regulated through its phosphorylation by MFGM associated protein kinesis. MDGI/FABP is in close association with the glycoprotein Cd36 within the MFGM.  Cd36 is abundant in the MFGM and is involved in lipid transport and sequestering oxidized fatty acids in milk.  It is suggested that the inhibitory action of FABP and its synthetic analogs, on cell proliferation and / or differentiation, is manifested through their interaction with ectodomain of Cd36 and it may be a receptor for MDGI/FABP.  Expression of FABP and Cd36 are highest in lactating mammary tissue and lowest in involuting tissue. Mutations in the gene that encodes for BRCAI protein production have been strongly correlated with breast and ovarian cancers.  It was found immunoreactive BRCAI protein (213-220 k Da) in milk.  The MFGM appears to contain several proteins that are involved in cellular signal transduction.  The relationship(s) between these proteins and FABP and BRCAI remain to be studied.  It is likely that some or all of the MFGM proteins described here associate themselves with other milk proteins, such as those found in whey during milk processing.  The MFGM proteins may be of value in prevention and diagnosis of cancer.  Further work is needed to examine bioactivity of these novel proteins in processed dairy products.

                                                                                                                  R.C. Gorewit & V.L. Spitsberg

                                                  Lactation Physiology Laboratory; Department of Animal Science, Cornel University,

321Morrison Hall, Ithaca, New York

A FEW STUDIES CONDUCTED IN INDIA ARE ALSO VERY ENCOURAGING AND INTERESTING

WHEY PROTEIN ENHANCES THE HEMOGLOBIN LEVELS IN BLOOD:

Report from the Dept. of Nutrition

College of Home Science

U.A.S, Dharwad (2000-2001)

This investigation was carried out on 200 adolescent girls from rural areas belonging to an age group of 15.

The supplementation programme was carried out for three months.  Results showed that there was high increase in the haemoglobin level (2.42 g/dl) and body weight (2 kg) in the groups supplemented with WPC (36g) and in groups with 18g WPC along with Iron tablets compared to the control.  The increase in the Iron tablets supplemented group was comparatively less than the group fed with 36g of WPC.  There was drastic reduction in morbidity in the group fed with 36g of WPC followed by the group fed with 18g WPC and Iron tablet.  The control group in fact showed a slight decreased in the Hb levels as well as weight of the individuals.

The results revealed the positive effect of WPC.  The subjects became more active and they had no symptoms of head-ache, back-ache and leg pain which they were complaining earlier.

WHEY PROTEINS IN CRITICAL CARE WITH SPECIAL REFERENCE TO BURNS

Report from

Nirmala Niketan College of Home Science,

Mumbai (2000-2001)  

A study was carried out by a student of dietetics alongwith dieticians in Sion Hospital, Mumbai.

Formulations made from WPC were fed to 5 Burns patients with percentage of burns ranging from 15% to 35% for 17 days.  At the end of the study it was found that there was an increase in serum albumin levels.  A positive co-relation was observed between Whey Proteins and serum albumin levels indicating the effectiveness of WPC in burns patients.  It helped speedy recovery of the patients.

WHEY PROTEINS-EFFECT ON INDICES OF LIPID PROFILE:

Report from the Dept. of Nutrition,

Bansthali Vidyapith

JAIPUR (2001)

This study was carried out on ablino rats.  The major findings of the study showed that the group fed on high fat cholesterol diet with Whey Protein Concentrate had lower levels of cholesterol in blood and liver compared to the group fed with high fat casein diets.  Similar trend was observed in tri-acylglycerol levels.

Lower lipid per-oxidation in tissue as well as blood was observed in group fed with Whey Protein.  This showed a decreased oxidative stress due to increased glutathione synthesis.

The results point out the positive modulating behaviour of Whey Proteins on Indices of lipid levels ad oxidative stress strains.

These investigations give concrete vision for driving Nutraceutical products and the opportunities are unlimited.  There will be a major breakthrough for natural management of disease conditions and general health.

WHEY PROTEINS - STANDARD COMPOSITIONS