Almeida Et Al 2015 Whey Protein Profile
Almeida Et Al 2015 Whey Protein Profile
Almeida Et Al 2015 Whey Protein Profile
ARTICLE
INTRODUCTION
Whey protein (WP) represents almost 2030% of the total protein in bovine
milk, which is a complex mixture of globular protein molecules consisting of lactalbumin (-LA), -lactoglobulin (-LG), and other minor proteins (Urista,
Alvarez,
Riera, Cuenca, & Tellez,
2011). The protein fractions -LA and -LG
(variants A and B) represent almost 70% of the proteins present in whey (Walstra,
Address correspondence to: Carlos Adam Conte-Junior, Rua Vital Brazil Filho, n. 64. Santa Rosa, CEP:
24.230-340, NiteroiRio
de Janeiro, Brasil (E-mail: [email protected])
(Received 08 September 2014; accepted 05 March 2015)
Almeida et al.
Wouters, & Geurts, 2006). Both proteins are a valuable source for essential amino
acids, and are therefore seen as nutrients that provide important physiological benefits (Toro-Sierra & Ulrich, 2013). The WP supplements have been recognized
for their high nutritional quality, fast absorption, and as a rich source of essential
amino acids (EAA), mainly branched-chain amino acids (BCAA), such as leucine,
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FIGURE 1. Total protein (%) of WP-USA (A) and WP-BRA (B) supplements. TP = total
protein; WP-USA = whey protein supplements produced by U.S. companies; WP-BRA =
whey protein supplements produced by Brazilian companies. The symbol (p < 0.05)
denotes significantly different from WP-BRA.
Protein Fractions
The protein profile observed in the SDS-PAGE demonstrated that the most expressive bands were located in the region with a molecular weight of around 10
and 19 kDa, representing the apparent molecular weight of -LA and -LG, respectively, as illustrated in Figure 2.
FIGURE 2. Representative protein profile from WP-BRA supplements evaluated by SDSPAGE. -LA = -lactalbumin; -LG = -lactoglobulin; MW Stand = Molecular weight standard; WP-BRA = whey protein supplements produced by Brazilian companies.
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FIGURE 3. Content of -LA (A) and -LG (variant A + variant B) (B) of WP-USA and
WP-BRA supplements. -LA = -lactalbumin; -LG = -lactoglobulin; WP-USA = whey
protein supplements produced by U.S. companies; WP-BRA = whey protein supplements
produced by Brazilian companies. The symbol (p < 0.05) denotes significantly different
from WP-BRA.
The content of -LA and -LG of the WP-USA and WP-BRA supplements are
presented in the Figure 3. There was a difference (p < 0.05) in content of -LA and
-LG (variant A + variant B) between the WP-USA and WP-BRA supplements
(-LA: 5.38 2.0 vs. 3.34 2.2 mg/100 g; -LG: 7.25 4.1 vs. 5.43 2.3 mg/100 g,
for WP-USA and WP-BRA, respectively) (Figure 3). Figure 4 illustrates a representative chromatogram of -LA and -LG (variant A and variant B).
Amino Acids
The content of free EAA and free BCAA of the WP-USA and WP-BRA supplements are exhibited in the Table 1. In terms of free EAA, there was no difference (p
> 0.05) between WP-USA and WP-BRA (378.1 854.9 vs. 118.7 183.0 mg/100 g,
respectively). However, the content of free BCAA was greater (p < 0.05) on WPUSA than on WP-BRA (332.0 816.7 vs. 28.9 49.9 mg/100 g, respectively).
FIGURE 4. Representative chromatogram of one of the WP-USA supplements. lactalbumin (a, 26 min); -lactoglobulin variant A (b, 36 min); -lactoglobulin variant B
(c, 39 min).
TABLE 1. Concentration (mg/100 g) of free Essential Amino Acid (EAA) and the Free
Branch-chain Amino Acids (BCAA) of WP-USA and WP-BRA Supplements
Amino acid
Histidine
Isoleucine
Leucine
Lysine
Methionine
Phenylalanine
Threonine
Valine
EAA
BCAA
WP-USA
WP-BRA
2.7 1.9
95.5 232.3
125.6 305.9
21.1 18.5
5.2 8.1
13.8 17.5
3.1 4.3
110.9 278.8
378.1 854.9
332.0 816.7
11.6 21.8
7.8 13.9
11.3 19.0
47.2 61.1
5.1 7.6
16.5 28.0
9.2 16.7
9.7 17.0
118.7 183.0
28.9 49.9
DISCUSSION
The present study was designed with the purpose of evaluating and comparing the
content of total protein (TP), -LA, -LG, free EAA, and free BCAA, among WP
supplements produced by U.S. companies and by Brazilian companies. Overall,
the result of the study demonstrated that the contents of TP, -LA, -LG, and free
BCAA were greater in WP-USA than in WP-BRA; however, the content of free
EAA was similar between WP-USA and WP-BRA. In addition, from the 10 WPUSA supplements evaluated, 40% exhibited their total protein content below the
value specified on the label; whereas 70% of the 10 WP-BRA supplements showed
the same discrepancy.
Tests carried out by Consumer Lab (2014), a private company specialized in the
assessment of food quality, also demonstrated similar results: from 24 commercially
produced WP by U.S. companies, 31% of products tests failed in their quality assurance. As reported by Proteste Organization (2014), agency for consumer protection
in Brazil, amongst the 28 WP-BRA brands evaluated, 53% exhibited lower values
in total protein content as compared to their respective labels.
Differences found in the contents of TP, -LA, -LG, and free BCAA between
WP-USA and WP-BRA supplements are potentially due to the technology utilized
to manufacture the supplements or in the protein composition of cow milk used
for obtaining whey, which can be influenced by the breed, lactation stage, or diet
according to Jimenez,
Cuenca, Jurado, Corona, and Urista (2012), the chemical additives and other factors, such as pressure, temperature, agitation rate and holding
time, affected pH, protein conformation and the purity of WP supplements.
One another possible explanation for the differences found in the contents of
TP, -LA, -LG, and free BCAA between and among WP-USA and WP-BRA
supplements may be related to the whey protein type. In the present study of
the 10 WP-BRA supplements evaluated, 5 were WP isolate (WPI) and 5 WP
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