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Whey protein has been reported to be an impactful dietary supplement to ameliorate skeletal muscle aging for a long time. However, whether whey protein could contribute to muscle aging amelioration by post-transcriptional modulation remains unclear. In this study, 19-month-old mice orally received whey protein supplementation (1.0 g/kg/bw/d, whey protein group) or deionized water (the control group) for 3 months. Differentially expressed ncRNAs and mRNAs in quadriceps were identified by RNA-seq. Construction of non-coding RNAs (ncRNAs)-associated competing endogenous RNA (ceRNA) networks as well as GO and KEGG enrichment analyses were also carried out subsequently. Meanwhile, ultrasound measurement, H&E staining, myofiber cross-sectional area measurement, western blotting and RT-qPCR were performed in the quadriceps to evaluate muscle status and verify the RNA-seq data. Whey protein supplementation for 3 months increased quadriceps-body weight ratio and improved the histological as well as ultrasonographic characteristics of aging in muscle. Moreover, the protein expression levels of Myog, Myf4, Myf5 and MyoD1 were all significantly elevated in quadriceps. The expression of 90 lncRNAs, 334 mRNAs, six circRNAs and 52 miRNAs were significantly up or down-regulated in quadriceps after whey protein supplementation. Furthermore, ncRNAs-associated networks and GO and KEGG enrichment analyses revealed whey protein may influence muscle aging process through selected ncRNAs-associated ceRNA networks. Therefore, post-transcriptional modulation could be a potential crucial way to ameliorate skeletal muscle aging after whey protein supplementation. The selected ncRNAs-associated ceRNA networks may provide new insight for the underlying mechanism and profound therapeutic target for skeletal muscle aging.
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http://dx.doi.org/10.1016/j.jnutbio.2022.108968 | DOI Listing |
JDS Commun
September 2025
Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706.
There is a need for sustainable food production and processing that reduces resource use and increases the availability of nutritious, innovative, and sustainable food. A coordinated, multisectoral approach across the food supply chain is essential to address global food and nutrition insecurity. The dairy industry produces abundant bioactive compound streams that can be examined for their valuable functionalities.
View Article and Find Full Text PDFAnim Sci J
September 2025
Department of Animal Science, Faculty of Agriculture, Ondokuz Mayis University, Atakum, Samsun, Türkiye.
This study aimed to evaluate the effect of some environment- and animal-based factors, such as body condition score (BCS) on 15-20 days before parturition, parity, and calving season on colostrum dry matter (DM), fat, solids-nonfat (SNF), protein, and lactose contents as well as colostrum and calf's serum immunoglobulin (IgG, IgA, and IgM), IGF-1, and lactoferrin concentrations in buffaloes. Therefore, the components of colostrum (at the first milking) and calf serum samples (at 24-48 h and 28 days after birth) from 86 Anatolian buffalo cows were analyzed by an infrared milk analyzer and ELISA test. The high BCS enhanced colostrum DM, fat, and IgG content; calf serum IgG concentration at 24-48 h, and lactoferrin at 28 days compared to low BCS.
View Article and Find Full Text PDFFood Res Int
November 2025
College of Chemistry and Chemical Engineering, Jiangsu University, Zhenjiang 212013, China. Electronic address:
For recovering whey soybean protein (WSP) from soybean whey wastewater (SWW) in food industry, a foam separation method for separating WSP by using temperature-responsive Janus sheets (MF-JNSs-PN) as foam stabilizer was established. MF-JNSs-PN was prepared by grafting the temperature-responsive polymer PNIPAM onto one side of the sheet inorganic material using BSA@Cu(PO)-MF as the template. MF-JNSs-PN has a good ability to stabilize the foam due to inducing the hydrophilicity and hydrophobicity transition by adjusting the temperature.
View Article and Find Full Text PDFFood Res Int
November 2025
Hainan University-HSF/LWL Collaborative Innovation Laboratory, College of Food Sciences & Engineering, Hainan University, 58 People Road, Haikou 570228, China; Haikou Key Laboratory of Special Foods, Haikou, Hainan 570228, China.
In this study, we explored the application of lactoferrin-(-)-epigallocatechin-3-gallate (LF-EGCG) complex with rapeseed, soybean, walnut, peanut and sesame oil for the preparation of Pickering emulsions and its spray-dried microcapsules. Spectroscopy and molecular docking revealed that LF-EGCG binds via hydrogen bonds, hydrophobic interactions, and van der Waals forces. Structural analysis demonstrated that 0.
View Article and Find Full Text PDFFood Res Int
November 2025
Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Infant Formula Food, State Administration for Market Regulation, Harbin 150030, China. Electronic address:
Whey protein isolate (WPI) is an important food ingredient, but its high allergenicity limit its application. Recently, metal-phenolic networks (MPNs) have been shown to be effective in modifying proteins. The aim of this study was to evaluate the effects of MPNs formed from (-)-epigallocatechin-3-gallate (EGCG) and Fe on the structure, antibody-binding capacity, and functional properties of WPI.
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