• Applied Biological Chemistry
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• v.26 no.4
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• pp.199-204
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• 1983

As a way of utilizing cheese whey to fortify sulfur-bearing amino acids to soybean protein, whey-soybean coagulum was made from whey-soy milk mixture and optimum conditions for coprecipitation of the two proteins were determined. Mixture of whey and soymilk in 1 : 1 volume ratio was coagulated at $0.005{\sim}0.5M$ of $CaCl_2$ concentration, pH $1.5{\sim}8.0$, and at $60{\sim}100^{\circ}C$, and absorbance at 500nm of filtrate from the coagulum was measured. Optimum conditions for the coprecipitation were 0.0125M of $CaCl_2$ concentration, pH $6.5\sim7.5$, and $70{\sim}80^{\circ}C$ which resulted in the minimum absorbance and also good physical properties of the curd.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.209-214
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• 1992

In order to save foreign currency and to domesticize the dairy products, various fresh cheeses and whey drinks were developed and some physicochemical, microbiological and sensory evaluation were performed. The yield of fresh cheese was 22.3%, while that of whey 77.7%. The pH-values of fresh cheeses were $5.90{\sim}6.49$, while those of whey drinks $6.07{\sim}6.49$, and fermented whey drinks $3.97{\sim}4.91$. The acidities of fresh cheeses were $0.09{\sim}0.26%$, while those of whey drinks $0.09{\sim}0.36%$. The contents of solid substances, protein and lactose in fresh cheeses were $25.67{\sim}34.18%$, $7.45{\sim}9.11%$ and $3.61{\sim}4.14%$, while those of whey drinks $7.39{\sim}7.70%$, $0.88{\sim}0.94%$ and $4.93(\sim}6.17%$, respectively. The lactic acid contents of whey drinks varied from $0.01{\sim}0.38%$, where the content in the fermented sample was the highest. The general colony counts of fresh cheeses were $0{\sim}30/g$, while those of whey drinks $0{\sim}80/ml$. The psychrotrophs counts of fresh cheeses were $0{\sim}20/g$, while those of whey drinks $0{\sim}60/ml$. Lactic acid bacterial counts in both products were not detected except for $97{\sim}401{\times}10^8/ml$ in fermented whey drinks. E. coli and fungi were not detected in both products. In sensory evaluation of both products, the strawberry added fresh cheese was the best of fresh cheeses, while the garlic added fresh cheese was the worst. Pure whey drink was the best of whey drinks, while the ginseng added whey drink was the worst.

• Nutrition Research and Practice
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• v.16 no.6
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• pp.700-715
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• 2022

BACKGROUND/OBJECTIVES: Chronic colitis is a risk factor for colorectal cancer (CRC) development in both animals and humans. Previously, we reported that a diet rich in protein (with casein as the protein source) significantly increased the risk of mouse CRC development in a dose-dependent manner. In this study, we investigated the effects of different protein sources on the risk of colitis development. MATERIALS/METHODS: Balb/c mice were divided into 7 experimental groups: 20% casein (20C), 20C-dextran sulfate sodium (DSS), 40% casein-DSS (40CD), 40% whey protein-DSS (40WD), 40% soy protein-DSS (40SD), 40% white meat-DSS (40WMD), and 40% red meat-DSS (40RMD). Mice were fed an experimental diet for 4 wk and received 3% DSS in their drinking water for 6 days during the 4th wk of the experimental period. RESULTS: Compared to other groups, the 40CD group showed the most aggravated colitis with increased disease activity and inflammatory markers. In the 40RMD group, interleukin (IL)-6 levels were the highest among all the groups. The 40SD group showed conflicting effects, for example, elevated mortality and disease activity but decreased nitric oxide (NO) levels. The 40WD group showed attenuated colitis with increased IL-10 levels and decreased NO levels. The 40WMD group showed conflicting effects, including decreased NO levels and elevated fecal lipocalin-2 and IL-6 levels. CONCLUSIONS: These results suggest that, at levels of 40% in the diet, casein and red meat exacerbate colitis, whereas whey protein mitigates it the most effectively.

• Research in Plant Disease
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• v.26 no.2
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• pp.103-108
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• 2020

Evaluations were made for the effects of cheese whey treatment on infection of pepper plants by cucumber mosaic virus-Vch (CMV-Vch) and pepper mottle virus-Kr (PepMoV-Kr). In a greenhouse, pepper plants sprayed with whey, prior to inoculation by CMV-Vch using aphids, showed a viral infection rate significantly lower (6.6%) than for the control (23.3%). In an open field experiment, in which CMV infection relied on natural transmission by aphids, pepper plants were sprayed with undiluted whey once a week, starting on the transplanting date (May 2) to the end of June. On June 5, these whey-sprayed plants showed a CMV infection rate reduced by 18.9% and 16.7%, compared to untreated and pesticide-treated plants, respectively. In the greenhouse, pepper plants inoculated with PepMoV-Kr mixed with whey showed a viral infection rate decreased by 60% compared to the control. The accumulated amount of PepMoV-Kr coat protein was less than that for the virus-only control at 6 days post inoculation (dpi), but increased up to a similar level as the control at 9 dpi. This study showed that cheese whey is effective in reducing infection of both CMV and PepMoV in pepper plants.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.151-155
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• 1995

In order to understand some physicochemical and functional properties of whey powders, imported and domestic products were analyzed. The pH values of imported whey powder solution were $5.85{\sim}6.33$, while those of domestic $5.70{\sim}6.43$. The titratable acidity values of imported whey powders were $0.11{\sim}0.18%$, while those of domestic products $0.10{\sim}0.24%$. The contents of moisture, crude ash, protein, lipid and lactose of the imported whey powder were $1.31{\sim}2.10%,\;7.37{\sim}7.49%,\;11.54{\sim}12.14%,\;0.82{\sim}1.40%\;and\;64.43{\sim}72.66%$, respectively, while those of domestic products $2.11{\sim}2.81%,\;5.39{\sim}8.03%,\;10.41{\sim}20.03%,\;1.88{\sim}2.54%\;and\;54.32{\sim}68.42%$, respectively. The active SH group contents of imported whey powders were $0.36{\sim}0.82{\mu}M/g$, while those of domestic products ranged $0.29{\sim}4.83{\mu}M/g$. The protein solubility of imported whey powders were $54.50{\sim}82.26%$, while that of domestic products $26.93{\sim}68.44%$. The emulsifying capacity and the emulsion stability of imported whey powders were $5.83{\sim}12.53cm^{2}/g$ and $10.24{\sim}12.45%$, respectively, while those of domestic products $6.19{\sim}11.28cm^{2}/g$ and $7.28{\sim}9.93%$, respectively. The foam overrun and stability of imported whey powders were $4.34{\sim}5.54%$ and $0.49{\sim}0.66%$, respectively, while those of domestic products $2.56{\sim}4.24%$ and $0.15{\sim}0.35%$, respectively.

• Food Science of Animal Resources
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• v.20 no.2
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• pp.159-165
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• 2000

Glycomacropeptide(GMP) was purified from cheese whey which is obtaining as a byproduct in cheese producing. Cheese whey was first concentrated 10 times with a ultrafiltration aparratus, and then heated at 95$^{\circ}C$ for 5 min. The concentrated fraction was centrifuged at 20,000$\times$g for 30 min to remove fat layer. The supernatant layer enriched GMP protein was fractionated by ion exchange chromatography on DEAE-Sepharose Fast Flow column. GMP was bound to DEAE resin and eluted with 0.1~0.25 M NaCl when using a linear NaCl gradient from 0 M to 0.5 M. The purified GMP gave a single band of 24 kDa which seems to be trimer molecular weight in SDS-PAGE, and migrated to the same molecular weight with control GMP obtained commercially. Its amino acid composition were consistent with that of standard GMP. About 0.71 g of GMP was recovered from 1 L of cheese whey. These results indicate that glycomacropeptide could be simply purified from cheese whey by using ultrafiltration and DEAE column chromatography.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.121-129
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• 2014

This study was carried out to investigate the quality characteristics of protein enriched fermented milk made with whey and soybean flour. Protein-enriched fermented milk was prepared as follows: Soybean flour was added before fermentation. No synthetic aroma was added. The fermentation starter culture was ABT-4 (Chr. Hansen). Whey protein was added after fermentation. Sensory evaluation indicated that sample containing soybean flour amount of 5% were better than other samples. The pH values and titratable acidities of stored protein-enriched fermented milk and fermented milk, respectively, were not remarkably different. Crude protein was more than 3 times higher in protein-enriched fermented milk (8.77%) than in fermented milk (2.49%). The crude fat content of protein-enriched fermented milk was not remarkably different compared to that of fermented milk. Dietary fiber was more than 2.7 times higher in protein-enriched fermented milk (1.67%) than in fermented milk (0.62%), and the free amino acid content was more than 14 times higher in protein-enriched fermented milk (37.9%) than in fermented milk (2.6%).

• Journal of Dairy Science and Biotechnology
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• v.34 no.2
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• pp.117-135
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• 2016

The present study was performed to develop a functional raw food material from hydrolyzed whey protein powder (23%-GNANA) medication containing sialic acid as a marker compound that is naturally occurring at 7% concentration in GMP (glycomacropeptide). GMP is used worldwide in foodstuffs for babies and infants and is obtained from the milk protein as safe food. While the purpose of our detailed evaluation was aimed to assess preliminary NOAEL values for and above 2,000 mg/kg/day, a clinical dose allowance for 23%-GNANA (as per characteristic of a functional health product, a highly refined test substance of 23% (v/v) sialic acid combined in GMP), at the same time we also wanted to assess the safety of GMP hydrolyzate lacking sialic acid but with identical properties as GMP. Animal safety evaluation was conducted using 23%-GNANA as the test substance, produced from hydrolyzed whey protein powder (product name: HELICOBACTROL-23; provided by Medinutrol Inc. [Korea]; composed of 23% sialic acid and GMP protein) after isolating the sialic acid using enzymes approved as food additives, with GMP as a raw material, and subsequently increasing the content of xx up to 23% through 80% (v/v) ethanol soaking and concentrating, in accordance with GLP Guideline. The animal safety evaluation mentioned above was made on the basis of toxicity in SPF Sprague-Dawley female and male rats dosed with 10 mL of the test substance diluted to 0, 1,250, 2,500, and 5,000 mg/kg directly into their stomachs for 90 d. This was determined in terms of the general symptoms and animal viability, weight and amount of feed intake, eye examination, uracrasia tests, hematological and blood biochemical disorder tests, blood coagulation test, abnormal intestine weight, abnormalities during postmortem and histopathological examinations. Statistical significance was set at P<0.05. Based on the toxicity determination, a certain minor effect associated with the test substance was observed in male rats with no major effects of the tested substance, in comparison with the control group dosed with sterilized water. Nevertheless, the NOAEL value, evaluated as per toxicity criteria, was verified as 5,000 mg/kg/day (P<0.05). Similarly, for female rats, a certain minor effect associated with the test substance was observed in 5,000 mg/kg/day dosed group, with no major effect, yet the NOAEL value (as assessed as per toxicity criteria) was determined to be 5,000 mg/kg/day (P<0.05), which was the same as for male rats. Accordingly, the NOAEL values of the test substances for all female and male rats were finally verified as 5,000 mg/kg/day (P<0.05). In conclusion, it was determined that the 23%-GNANA test substance exceeds 2,000 mg/kg/day, the clinical allowance characteristic for functional health food, and was finally evaluated to cause no safety concerns when used as a raw material in functional health food production, which was the ultimate goal of the present study.

• Journal of Dairy Science and Biotechnology
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• v.15 no.1
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• pp.33-44
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• 1997

We investigated the immunological function of cheese whey protein concentrate (CWPC), which is a by-product of cheese production, using mitogenic activity in murine splenocytes as an index. A fraction isolated by gel filtration and anion exchange chromatography of CWPC showed high mitogenic activity, comparable to the activity of lipopolysaccharide (LPS). The fraction was detected as a single band on SDS-PAGE. It contained calcium, inorganic phosphorus, and carbo-hydrate, indicating the active component to be a glycophosphopeptide (GPP) Since pronase digestion of GPP did not reduce its mitogenic activity, carbohydrate rather than peptide may be important in the activity, When applied on an anti-${\beta}$-caseinophosphopeptide (${\beta}$-CPP ) antibody affinity column, the GPP was separated into two components, one with affinity to ${\beta}$-CPP and the other without such affinity. Both the components contained N-linked oligosaccharide chains and had the mitogenic activity. These results demonstrate that cheese whey contains a GPP having strong mitogenic activity

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.2
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• pp.297-304
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• 2006

Insulin-like growth factor-I (IGF-I) rich fraction, collected components between 1 kDa and 30 kDa, was fractionated from bovine colostral whey using an ultrafiltration membrane. IGF-I was confirmed in the collected IGF-I rich fraction by both SDS-PAGE and Western blotting. The concentration of IGF-I in the IGF-I rich fraction was 10 ng/mg protein. One hundred microliters of the reconstituted IGF-I rich fraction was intraperitoneally injected into ICR male mice for 2 weeks at 24 h intervals. The functions of peritoneal macrophages, including phagocytosis, interleukin (IL)-6 and tumor necrosis factor (TNF)-${\alpha}$ production, and nitric oxide and hydrogen peroxide production, were enhanced significantly by the administration of the IGF-I rich fraction in a dose-dependent manner (p<0.01). The proliferation of Concanavalin (Con) A-stimulated and Lipopolysaccharide (LPS)-stimulated splenocytes was also determined to have been enhanced significantly by the administration of the IGF-I rich fraction in a dose-dependent manner (p<0.01). Our results indicate that the administration of IGF-I rich fraction obtained from bovine colostral whey enhances both innate and acquired immunity for ICR male mice.