The effects of whey and soy proteins on growth performance, gastrointestinal digestion, and selected physiological responses in rats

The objective of this work was to identify the nutritional and physiological effects of commercial soy and whey protein preparations. Wistar rats were fed with soy (S), whey (W), or casein (C) preparations as the sole dietary protein source. The nitrogen balance, body composition, changes in caecal...

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Bibliographic Details
Published in:Food & function 2018-03, Vol.9 (3), p.15-159
Main Authors: Wróblewska, B, Ju kiewicz, J, Kroplewski, B, Jurgo ski, A, Wasilewska, E, Z otkowska, D, Markiewicz, L
Format: Article
Language:English
Subjects:
Ammonia
Anaerobic bacteria
Animals
Bacteria
Body composition
Body Weight
Casein
Chains
Colon
Diet
Dietary Proteins - metabolism
Digestion
Digestive system
Fatty acids
Fatty Acids, Volatile - metabolism
Galactosidase
Gastrointestinal tract
Gastrointestinal Tract - metabolism
Male
Microbiota
Mucosa
Muscle, Skeletal - growth & development
Muscle, Skeletal - metabolism
Muscles
Nitrogen
Nitrogen balance
Physiological effects
Physiological responses
Physiology
Propionic acid
Proteins
Rats
Rats - growth & development
Rats - metabolism
Reduction
Skeletal muscle
Small intestine
Soybean Proteins - metabolism
Urine
Whey
Whey protein
Whey Proteins - metabolism
β-Galactosidase
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Summary:The objective of this work was to identify the nutritional and physiological effects of commercial soy and whey protein preparations. Wistar rats were fed with soy (S), whey (W), or casein (C) preparations as the sole dietary protein source. The nitrogen balance, body composition, changes in caecal microbiota, mucosal and bacterial enzyme activities, and allergenic potential of the preparations were analysed. The whey diet elicited greater skeletal muscle anabolism than the soy diet. Rats from the S group had the lowest values of body weight, fat, and lean mass gain. Compared to casein, soy and whey preparations decreased the protein efficiency ratio, increased N in the urine, and triggered the reduction of ammonia levels in the caecum. Changes in β-glucuronidase and β-galactosidase activities in the small intestine, caecum, and colon between experimental groups were observed. Significant differences were noted in the total counts of anaerobic bacteria and sulphite reducing bacteria during soy and whey treatments. This probably affected the short chain fatty acid level in caecal digesta resulting in the lowest propionic acid and total putrefactive short chain fatty acid levels during S treatment. Generally, whey preparations are a good choice for rapid bodybuilding (skeletal muscles), whereas soy preparations are more helpful during mass reduction. The objective of this work was to identify the nutritional and physiological effects of commercial soy and whey protein preparations.
ISSN:2042-6496
2042-650X
DOI:10.1039/c7fo01204g