36-3 |
Whey products as functional foods |
W. J. HARPER, Dept. of Food Science & Technology, Ohio State Univ., 2015 Fyffe Rd., Columbus, OH 43210 Whey products contain a cluster of components that are reported to have physiological functionality and provide the basis for these products serving as functional foods. In-vitro studies and animal investigations have suggested that whey products and their components may be involved in a large number of biological functions in the body. These include anticancer activity, immunomodulation, passive immunity and disease protection, anti-microbial and antiviral activity, toxin binding, promotion of growth of some animal cells, platelet binding, anti-inflammatory action, anti-hypertension action, control of cell glutathione levels, diet suppression, control of PKU, iron transport and opiod effects. Bioactive components of whey products include beta-lactoglobulin, immunoglobulins, alpha-lactalbumin, lactoferrin, lysozyme, lactoperoxidase, a number of whey protein derived peptides oligosaccharides, sphingolipids, conjugated linoleic acid, butyric acid and mineral constituents. A number of whey components have been reported to have multiple biological functions. For example, lactoferrin has been reported to have anti-microbial, antiviral, anticancer, anti-thrombic, toxin binding, immunomodulation and iron transport properties. Also, single biological functionalities have been associated with multiple whey components. For example, anti-cancer properties have been reported for alpha-lactalbumin, lactoferrin, bovine serum albumin, conjugated linoleic acid, sphingolipids, butyric acid, calcium, casein glycomacropeptide and fat globule membrane proteins. Limited human clinical trials support some of the claimed benefits, but much more work with human subjects will be required for whey based functional foods to be fully accepted and to meet their full potential. Support is strongest for biological functionality in respect to lactoferrin and the casein glycomacropeptide.
Session 36, Whey products and lactose: Properties and applications
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