Whey Protein - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References

WHEY PROTEIN A M EDICAL D ICTIONARY , B IBLIOGRAPHY , AND A NNOTATED R ESEARCH G UIDE TO I NTERNET R E FERENCES

J AMES N. P ARKER , M.D. AND P HILIP M. P ARKER , P H .D., E DITORS

ii

ICON Health Publications ICON Group International, Inc. 4370 La Jolla Village Drive, 4th Floor San Diego, CA 92122 USA Copyright ©2004 by ICON Group International, Inc. Copyright ©2004 by ICON Group International, Inc. All rights reserved. This book is protected by copyright. No part of it may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission from the publisher. Printed in the United States of America. Last digit indicates print number: 10 9 8 7 6 4 5 3 2 1

Publisher, Health Care: Philip Parker, Ph.D. Editor(s): James Parker, M.D., Philip Parker, Ph.D. Publisher's note: The ideas, procedures, and suggestions contained in this book are not intended for the diagnosis or treatment of a health problem. As new medical or scientific information becomes available from academic and clinical research, recommended treatments and drug therapies may undergo changes. The authors, editors, and publisher have attempted to make the information in this book up to date and accurate in accord with accepted standards at the time of publication. The authors, editors, and publisher are not responsible for errors or omissions or for consequences from application of the book, and make no warranty, expressed or implied, in regard to the contents of this book. Any practice described in this book should be applied by the reader in accordance with professional standards of care used in regard to the unique circumstances that may apply in each situation. The reader is advised to always check product information (package inserts) for changes and new information regarding dosage and contraindications before prescribing any drug or pharmacological product. Caution is especially urged when using new or infrequently ordered drugs, herbal remedies, vitamins and supplements, alternative therapies, complementary therapies and medicines, and integrative medical treatments. Cataloging-in-Publication Data Parker, James N., 1961Parker, Philip M., 1960Whey Protein: A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References / James N. Parker and Philip M. Parker, editors p. cm. Includes bibliographical references, glossary, and index. ISBN: 0-597-84242-6 1. Whey Protein-Popular works. I. Title.

iii

Disclaimer This publication is not intended to be used for the diagnosis or treatment of a health problem. It is sold with the understanding that the publisher, editors, and authors are not engaging in the rendering of medical, psychological, financial, legal, or other professional services. References to any entity, product, service, or source of information that may be contained in this publication should not be considered an endorsement, either direct or implied, by the publisher, editors, or authors. ICON Group International, Inc., the editors, and the authors are not responsible for the content of any Web pages or publications referenced in this publication.

Copyright Notice If a physician wishes to copy limited passages from this book for patient use, this right is automatically granted without written permission from ICON Group International, Inc. (ICON Group). However, all of ICON Group publications have copyrights. With exception to the above, copying our publications in whole or in part, for whatever reason, is a violation of copyright laws and can lead to penalties and fines. Should you want to copy tables, graphs, or other materials, please contact us to request permission (E-mail: [email protected]). ICON Group often grants permission for very limited reproduction of our publications for internal use, press releases, and academic research. Such reproduction requires confirmed permission from ICON Group International, Inc. The disclaimer above must accompany all reproductions, in whole or in part, of this book.

iv

Acknowledgements The collective knowledge generated from academic and applied research summarized in various references has been critical in the creation of this book which is best viewed as a comprehensive compilation and collection of information prepared by various official agencies which produce publications on whey protein. Books in this series draw from various agencies and institutions associated with the United States Department of Health and Human Services, and in particular, the Office of the Secretary of Health and Human Services (OS), the Administration for Children and Families (ACF), the Administration on Aging (AOA), the Agency for Healthcare Research and Quality (AHRQ), the Agency for Toxic Substances and Disease Registry (ATSDR), the Centers for Disease Control and Prevention (CDC), the Food and Drug Administration (FDA), the Healthcare Financing Administration (HCFA), the Health Resources and Services Administration (HRSA), the Indian Health Service (IHS), the institutions of the National Institutes of Health (NIH), the Program Support Center (PSC), and the Substance Abuse and Mental Health Services Administration (SAMHSA). In addition to these sources, information gathered from the National Library of Medicine, the United States Patent Office, the European Union, and their related organizations has been invaluable in the creation of this book. Some of the work represented was financially supported by the Research and Development Committee at INSEAD. This support is gratefully acknowledged. Finally, special thanks are owed to Tiffany Freeman for her excellent editorial support.

v

About the Editors James N. Parker, M.D. Dr. James N. Parker received his Bachelor of Science degree in Psychobiology from the University of California, Riverside and his M.D. from the University of California, San Diego. In addition to authoring numerous research publications, he has lectured at various academic institutions. Dr. Parker is the medical editor for health books by ICON Health Publications. Philip M. Parker, Ph.D. Philip M. Parker is the Eli Lilly Chair Professor of Innovation, Business and Society at INSEAD (Fontainebleau, France and Singapore). Dr. Parker has also been Professor at the University of California, San Diego and has taught courses at Harvard University, the Hong Kong University of Science and Technology, the Massachusetts Institute of Technology, Stanford University, and UCLA. Dr. Parker is the associate editor for ICON Health Publications.

vi

About ICON Health Publications To discover more about ICON Health Publications, simply check with your preferred online booksellers, including Barnes&Noble.com and Amazon.com which currently carry all of our titles. Or, feel free to contact us directly for bulk purchases or institutional discounts: ICON Group International, Inc. 4370 La Jolla Village Drive, Fourth Floor San Diego, CA 92122 USA Fax: 858-546-4341 Web site: www.icongrouponline.com/health

vii

Table of Contents FORWARD .......................................................................................................................................... 1 CHAPTER 1. STUDIES ON WHEY PROTEIN ........................................................................................ 3 Overview........................................................................................................................................ 3 Federally Funded Research on Whey Protein ................................................................................ 3 E-Journals: PubMed Central ......................................................................................................... 4 The National Library of Medicine: PubMed .................................................................................. 5 CHAPTER 2. NUTRITION AND WHEY PROTEIN............................................................................... 13 Overview...................................................................................................................................... 13 Finding Nutrition Studies on Whey Protein ............................................................................... 13 Federal Resources on Nutrition ................................................................................................... 17 Additional Web Resources ........................................................................................................... 18 CHAPTER 3. ALTERNATIVE MEDICINE AND WHEY PROTEIN ........................................................ 19 Overview...................................................................................................................................... 19 National Center for Complementary and Alternative Medicine.................................................. 19 Additional Web Resources ........................................................................................................... 25 General References ....................................................................................................................... 26 CHAPTER 4. DISSERTATIONS ON WHEY PROTEIN .......................................................................... 27 Overview...................................................................................................................................... 27 Dissertations on Whey Protein .................................................................................................... 27 Keeping Current .......................................................................................................................... 27 CHAPTER 5. PATENTS ON WHEY PROTEIN ..................................................................................... 29 Overview...................................................................................................................................... 29 Patents on Whey Protein ............................................................................................................. 29 Patent Applications on Whey Protein ......................................................................................... 56 Keeping Current .......................................................................................................................... 84 CHAPTER 6. PERIODICALS AND NEWS ON WHEY PROTEIN ........................................................... 85 Overview...................................................................................................................................... 85 News Services and Press Releases................................................................................................ 85 Academic Periodicals covering Whey Protein.............................................................................. 86 APPENDIX A. PHYSICIAN RESOURCES ............................................................................................ 91 Overview...................................................................................................................................... 91 NIH Guidelines............................................................................................................................ 91 NIH Databases............................................................................................................................. 93 Other Commercial Databases....................................................................................................... 95 APPENDIX B. PATIENT RESOURCES ................................................................................................. 97 Overview...................................................................................................................................... 97 Patient Guideline Sources............................................................................................................ 97 Finding Associations.................................................................................................................... 99 APPENDIX C. FINDING MEDICAL LIBRARIES ................................................................................ 101 Overview.................................................................................................................................... 101 Preparation................................................................................................................................. 101 Finding a Local Medical Library................................................................................................ 101 Medical Libraries in the U.S. and Canada ................................................................................. 101 ONLINE GLOSSARIES................................................................................................................ 107 Online Dictionary Directories ................................................................................................... 107 WHEY PROTEIN DICTIONARY ............................................................................................... 109 INDEX .............................................................................................................................................. 143

1

FORWARD In March 2001, the National Institutes of Health issued the following warning: "The number of Web sites offering health-related resources grows every day. Many sites provide valuable information, while others may have information that is unreliable or misleading."1 Furthermore, because of the rapid increase in Internet-based information, many hours can be wasted searching, selecting, and printing. Since only the smallest fraction of information dealing with whey protein is indexed in search engines, such as www.google.com or others, a non-systematic approach to Internet research can be not only time consuming, but also incomplete. This book was created for medical professionals, students, and members of the general public who want to know as much as possible about whey protein, using the most advanced research tools available and spending the least amount of time doing so. In addition to offering a structured and comprehensive bibliography, the pages that follow will tell you where and how to find reliable information covering virtually all topics related to whey protein, from the essentials to the most advanced areas of research. Public, academic, government, and peer-reviewed research studies are emphasized. Various abstracts are reproduced to give you some of the latest official information available to date on whey protein. Abundant guidance is given on how to obtain free-of-charge primary research results via the Internet. While this book focuses on the field of medicine, when some sources provide access to non-medical information relating to whey protein, these are noted in the text. E-book and electronic versions of this book are fully interactive with each of the Internet sites mentioned (clicking on a hyperlink automatically opens your browser to the site indicated). If you are using the hard copy version of this book, you can access a cited Web site by typing the provided Web address directly into your Internet browser. You may find it useful to refer to synonyms or related terms when accessing these Internet databases. NOTE: At the time of publication, the Web addresses were functional. However, some links may fail due to URL address changes, which is a common occurrence on the Internet. For readers unfamiliar with the Internet, detailed instructions are offered on how to access electronic resources. For readers unfamiliar with medical terminology, a comprehensive glossary is provided. For readers without access to Internet resources, a directory of medical libraries, that have or can locate references cited here, is given. We hope these resources will prove useful to the widest possible audience seeking information on whey protein. The Editors

1

From the NIH, National Cancer Institute (NCI): http://www.cancer.gov/cancerinfo/ten-things-to-know.

3

CHAPTER 1. STUDIES ON WHEY PROTEIN Overview In this chapter, we will show you how to locate peer-reviewed references and studies on whey protein.

Federally Funded Research on Whey Protein The U.S. Government supports a variety of research studies relating to whey protein. These studies are tracked by the Office of Extramural Research at the National Institutes of Health.2 CRISP (Computerized Retrieval of Information on Scientific Projects) is a searchable database of federally funded biomedical research projects conducted at universities, hospitals, and other institutions. Search the CRISP Web site at http://crisp.cit.nih.gov/crisp/crisp_query.generate_screen. You will have the option to perform targeted searches by various criteria, including geography, date, and topics related to whey protein. For most of the studies, the agencies reporting into CRISP provide summaries or abstracts. As opposed to clinical trial research using patients, many federally funded studies use animals or simulated models to explore whey protein. The following is typical of the type of information found when searching the CRISP database for whey protein: •

Project Title: ACTG 382--HI PROTEIN SUPPLEMENTS IN HIV+ WEIGHT LOSS PTS Principal Investigator & Institution: Bartlett, John G.; Johns Hopkins University 3400 N Charles St Baltimore, Md 21218 Timing: Fiscal Year 2002

2 Healthcare projects are funded by the National Institutes of Health (NIH), Substance Abuse and Mental Health Services (SAMHSA), Health Resources and Services Administration (HRSA), Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDCP), Agency for Healthcare Research and Quality (AHRQ), and Office of Assistant Secretary of Health (OASH).

4

Whey Protein

Summary: ACTG 392 is designed to determine whether use of a conventional oral supplement containing increased amounts of high biologic qualityprotein which is rich in cysteine and glutamine will result in better repletion and maintenance of lean tissue than an isocaloric supplement without whey protein or amino acid supplementation. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen •

Project Title: DIETARY MILK PROTEIN, POSTPRANDIAL PROTEIN KINETICS

CASEIN

AND

WHEY

ON

Principal Investigator & Institution: Nehra, Vandana; Mayo Clinic Rochester 200 1St St Sw Rochester, Mn 55905 Timing: Fiscal Year 2002 Summary: The hypothesis of the study is that the speed of absorption of dietary amino acids by gut varies according to the type of protein ingested. The amino-acids appearance rate in the systemic circulation from casein will be slower and more prolonged than those from whey protein, and that the rate of absorption of dietary amino acid will affect post-prandial protein synthesis and muscle protein breakdown differentially with whey proteins stimulating protein synthesis and muscle protein breakdown differentially with whey proteins stimulating protein synthesis and casein inhibiting protein breakdown. The specific aims of the study are to determine rate of absorption of two milk proteins, casein and whey, when administered together as during ingestion of milk, and to determine the effect of rate of absorption of whey and casein on whole body amino-acid kinetics, muscle protein synthesis and breakdown, and synthesis rates of albumin and fibrinogen. Website: http://crisp.cit.nih.gov/crisp/Crisp_Query.Generate_Screen

E-Journals: PubMed Central3 PubMed Central (PMC) is a digital archive of life sciences journal literature developed and managed by the National Center for Biotechnology Information (NCBI) at the U.S. National Library of Medicine (NLM).4 Access to this growing archive of e-journals is free and unrestricted.5 To search, go to http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=Pmc, and type “whey protein” (or synonyms) into the search box. This search gives you access to full-text articles. The following is a sample of items found for whey protein in the PubMed Central database: •

3 4

Comparative sequence analysis of the mRNAs coding for mouse and rat whey protein. by Hennighausen LG, Sippel AE, Hobbs AA, Rosen JM.; 1982 Jun 25; http://www.pubmedcentral.gov/picrender.fcgi?tool=pmcentrez&action=stream&blobt ype=pdf&artid=320747

Adapted from the National Library of Medicine: http://www.pubmedcentral.nih.gov/about/intro.html.

With PubMed Central, NCBI is taking the lead in preservation and maintenance of open access to electronic literature, just as NLM has done for decades with printed biomedical literature. PubMed Central aims to become a world-class library of the digital age. 5 The value of PubMed Central, in addition to its role as an archive, lies in the availability of data from diverse sources stored in a common format in a single repository. Many journals already have online publishing operations, and there is a growing tendency to publish material online only, to the exclusion of print.

Studies

5

The National Library of Medicine: PubMed One of the quickest and most comprehensive ways to find academic studies in both English and other languages is to use PubMed, maintained by the National Library of Medicine.6 The advantage of PubMed over previously mentioned sources is that it covers a greater number of domestic and foreign references. It is also free to use. If the publisher has a Web site that offers full text of its journals, PubMed will provide links to that site, as well as to sites offering other related data. User registration, a subscription fee, or some other type of fee may be required to access the full text of articles in some journals. To generate your own bibliography of studies dealing with whey protein, simply go to the PubMed Web site at http://www.ncbi.nlm.nih.gov/pubmed. Type “whey protein” (or synonyms) into the search box, and click “Go.” The following is the type of output you can expect from PubMed for whey protein (hyperlinks lead to article summaries): •

Anaphylactic reactions to a cow's milk whey protein hydrolysate (Alfa-Re, Nestle) in infants with cow's milk allergy. Author(s): Businco L, Cantani A, Longhi MA, Giampietro PG. Source: Ann Allergy. 1989 April; 62(4): 333-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2705659&dopt=Abstract

•

Anaphylaxis after ingestion of a recently introduced hydrolyzed whey protein formula. Author(s): Ellis MH, Short JA, Heiner DC. Source: The Journal of Pediatrics. 1991 January; 118(1): 74-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1986103&dopt=Abstract

•

Angiotensin-I Converting Enzyme (ACE) inhibitory peptides derived from pea and whey protein. Author(s): Vermeirssen V, Van Camp J, Augustijns P, Verstraete W. Source: Meded Rijksuniv Gent Fak Landbouwkd Toegep Biol Wet. 2002; 67(4): 27-30. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12510582&dopt=Abstract

•

Biological evaluation of a whey protein fraction, with special reference to its use as a phenylalanine-low protein source in the dietary treatment of PKU. Author(s): Forsum E, Hambraeus L. Source: Nutr Metab. 1972; 14(1): 48-62. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=5064471&dopt=Abstract

6

PubMed was developed by the National Center for Biotechnology Information (NCBI) at the National Library of Medicine (NLM) at the National Institutes of Health (NIH). The PubMed database was developed in conjunction with publishers of biomedical literature as a search tool for accessing literature citations and linking to full-text journal articles at Web sites of participating publishers. Publishers that participate in PubMed supply NLM with their citations electronically prior to or at the time of publication.

6

Whey Protein

•

Casein to whey protein ratio in rat and human milks: effects of maternal protein intake. Author(s): Ronayne De Ferrer PA, Sambucetti ME. Source: Journal of Dairy Science. 1993 June; 76(6): 1645-53. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8326033&dopt=Abstract

•

Characterization of drug release from diltiazem-loaded polylactide microspheres prepared using sodium caseinate and whey protein as emulsifying agents. Author(s): Corrigan OI, Heelan BA. Source: Journal of Microencapsulation. 2001 May-June; 18(3): 335-45. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11308224&dopt=Abstract

•

Cow's milk whey protein elicits symptoms of infantile colic in colicky formula-fed infants: a double-blind crossover study. Author(s): Lothe L, Lindberg T. Source: Pediatrics. 1989 February; 83(2): 262-6. Erratum In: Pediatrics 1989 July; 84(1): 17. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2913556&dopt=Abstract

•

Disulfide-mediated polymerization of whey proteins in whey protein isolatestabilized emulsions. Author(s): Monahan FJ, McClements DJ, German JB. Source: Advances in Experimental Medicine and Biology. 1997; 415: 127-36. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9131188&dopt=Abstract

•

Effect of administration of fermented milk containing whey protein concentrate to rats and healthy men on serum lipids and blood pressure. Author(s): Kawase M, Hashimoto H, Hosoda M, Morita H, Hosono A. Source: Journal of Dairy Science. 2000 February; 83(2): 255-63. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10714858&dopt=Abstract

•

Effect of milk fat, cocoa butter, and whey protein fat replacers on the sensory properties of lowfat and nonfat chocolate ice cream. Author(s): Prindiville EA, Marshall RT, Heymann H. Source: Journal of Dairy Science. 2000 October; 83(10): 2216-23. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11049061&dopt=Abstract

•

Effect of whey protein isolate on intracellular glutathione and oxidant-induced cell death in human prostate epithelial cells. Author(s): Kent KD, Harper WJ, Bomser JA. Source: Toxicology in Vitro : an International Journal Published in Association with Bibra. 2003 February; 17(1): 27-33. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12537959&dopt=Abstract

Studies

7

•

Effects of whey protein and resistance exercise on body cell mass, muscle strength, and quality of life in women with HIV. Author(s): Agin D, Gallagher D, Wang J, Heymsfield SB, Pierson RN Jr, Kotler DP. Source: Aids (London, England). 2001 December 7; 15(18): 2431-40. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11740194&dopt=Abstract

•

Effects of whey protein and resistance exercise on body composition and muscle strength in women with HIV infection. Author(s): Agin D, Kotler DP, Papandreou D, Liss M, Wang J, Thornton J, Gallagher D, Pierson RN Jr. Source: Annals of the New York Academy of Sciences. 2000 May; 904: 607-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10865812&dopt=Abstract

•

Enchancing effect of patented whey protein isolate (Immunocal) on cytotoxicity of an anticancer drug. Author(s): Tsai WY, Chang WH, Chen CH, Lu FJ. Source: Nutrition and Cancer. 2000; 38(2): 200-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11525598&dopt=Abstract

•

Evaluation of an extensively hydrolyzed casein-whey protein formula in immediate cow's milk protein hypersensitivity. Author(s): Martin-Esteban M, Garcia-Ara MC, Banque-Molas M, Boyano-Martinez MT, Martin-Munoz F, Diaz-Pena JM. Source: Journal of Pediatric Gastroenterology and Nutrition. 1998 April; 26(4): 398-401. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9580376&dopt=Abstract

•

Flavor release and perception of flavored whey protein gels: perception is determined by texture rather than by release. Author(s): Weel KG, Boelrijk AE, Alting AC, Van Mil PJ, Burger JJ, Gruppen H, Voragen AG, Smit G. Source: Journal of Agricultural and Food Chemistry. 2002 August 28; 50(18): 5149-55. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12188622&dopt=Abstract

•

Human milk proteins: separation of whey proteins and their analysis by polyacrylamide gel electrophoresis, fast protein liquid chromatography (FPLC) gel filtration, and anion-exchange chromatography. Author(s): Kunz C, Lonnerdal B. Source: The American Journal of Clinical Nutrition. 1989 March; 49(3): 464-70. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2923079&dopt=Abstract

8

Whey Protein

•

In vitro lymphocyte proliferation with milk and a casein-whey protein hydrolyzed formula in children with cow's milk allergy. Author(s): Eigenmann PA, Belli DC, Ludi F, Kahn JM, Polla BS. Source: The Journal of Allergy and Clinical Immunology. 1995 October; 96(4): 549-57. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7560668&dopt=Abstract

•

Isolation of canine s-casein and major whey protein component A and their amino acid composition. Author(s): Nagasawa T, Kiyosawa I, Kato R, Kuwahara K. Source: Journal of Dairy Science. 1972 November; 55(11): 1550-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4635509&dopt=Abstract

•

Lack of lactobezoars in infants given predominantly whey protein formulas. Author(s): Schreiner RL, Brady MS, Ernst JA, Lemons JA. Source: Am J Dis Child. 1982 May; 136(5): 437-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6979240&dopt=Abstract

•

Lactokinins: whey protein-derived ACE inhibitory peptides. Author(s): FitzGerald RJ, Meisel H. Source: Die Nahrung. 1999 June; 43(3): 165-7. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10399349&dopt=Abstract

•

Maturation profiles of cheddar-type cheese produced from high heat treatment milk to incorporate whey protein. Author(s): Banks JM, Law AJ, Leaver J, Horne DS. Source: Advances in Experimental Medicine and Biology. 1995; 367: 221-36. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7572364&dopt=Abstract

•

Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions. Author(s): Ikeda S, Nishinari K, Foegeding EA. Source: Biopolymers. 2000-2001; 56(2): 109-19. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11592057&dopt=Abstract

•

Nutritional evaluation of whey protein concentrates and their fractions. Author(s): Forsum E. Source: Journal of Dairy Science. 1974 June; 57(6): 665-70. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4407508&dopt=Abstract

Studies

9

•

Nutritional therapy of chronic hepatitis by whey protein (non-heated). Author(s): Watanabe A, Okada K, Shimizu Y, Wakabayashi H, Higuchi K, Niiya K, Kuwabara Y, Yasuyama T, Ito H, Tsukishiro T, Kondoh Y, Emi N, Kohri H. Source: J Med. 2000; 31(5-6): 283-302. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11508322&dopt=Abstract

•

Plasma amino acid and protein concentrations in infants fed human milk or a whey protein hydrolysate formula during the first month of life. Author(s): Rigo J, Salle BL, Cavero E, Richard P, Putet G, Senterre J. Source: Acta Paediatrica (Oslo, Norway : 1992). 1994 February; 83(2): 127-31. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8193485&dopt=Abstract

•

Proceedings: Nutritional value of whey protein and curd protein in the low birthweight baby. Author(s): Berger HM, Scott PH, Kenward C, Scott P, Wharton BA. Source: Archives of Disease in Childhood. 1976 March; 51(3): 235. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=952559&dopt=Abstract

•

Reduction of whey protein allergenicity by processing. Author(s): Jost R, Monti JC, Pahud JJ. Source: Advances in Experimental Medicine and Biology. 1991; 289: 309-20. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1897399&dopt=Abstract

•

Re-evaluation of the whey protein/casein ratio of human milk. Author(s): Kunz C, Lonnerdal B. Source: Acta Paediatrica (Oslo, Norway : 1992). 1992 February; 81(2): 107-12. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1515752&dopt=Abstract

•

The acid-stable proteinase inhibitor of human mucous secretions (HUSI-I, antileukoprotease). Complete amino acid sequence as revealed by protein and cDNA sequencing and structural homology to whey proteins and Red Sea turtle proteinase inhibitor. Author(s): Seemuller U, Arnhold M, Fritz H, Wiedenmann K, Machleidt W, Heinzel R, Appelhans H, Gassen HG, Lottspeich F. Source: Febs Letters. 1986 April 7; 199(1): 43-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3485543&dopt=Abstract

10

Whey Protein

•

The effect of whey protein supplementation with and without creatine monohydrate combined with resistance training on lean tissue mass and muscle strength. Author(s): Burke DG, Chilibeck PD, Davidson KS, Candow DG, Farthing J, SmithPalmer T. Source: International Journal of Sport Nutrition and Exercise Metabolism. 2001 September; 11(3): 349-64. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11591884&dopt=Abstract

•

The use of a whey protein concentrate in the treatment of patients with metastatic carcinoma: a phase I-II clinical study. Author(s): Kennedy RS, Konok GP, Bounous G, Baruchel S, Lee TD. Source: Anticancer Res. 1995 November-December; 15(6B): 2643-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8669840&dopt=Abstract

•

Trace mineral status of full-term infants fed human milk, milk-based formula or partially hydrolysed whey protein formula. Author(s): Jochum F, Fuchs A, Cser A, Menzel H, Lombeck I. Source: The Analyst. 1995 March; 120(3): 905-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7741252&dopt=Abstract

•

Use of a formula based on whey protein concentrate in the feeding of an infant with hyperphenylalaninemia. Author(s): Hambroeus L, Hardell LI, Forsum E, Lorentsson R. Source: Nutr Metab. 1974; 17(2): 84-90. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4462035&dopt=Abstract

•

Whey protein concentrate (WPC) and glutathione modulation in cancer treatment. Author(s): Bounous G. Source: Anticancer Res. 2000 November-December; 20(6C): 4785-92. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11205219&dopt=Abstract

•

Whey protein formulas in the treatment of phenylketonuria in infants. Author(s): Hambraeus L, Wranne L, Lorentsson R. Source: Nutr Metab. 1970; 12(3): 152-9. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=5536174&dopt=Abstract

•

Whey protein hydrolysate formula for infants with gastrointestinal intolerance to cow milk and soy protein in infant formula. Author(s): Cantani A, Businco L. Source: Journal of Pediatric Gastroenterology and Nutrition. 1991 October; 13(3): 315-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1791513&dopt=Abstract

Studies

11

•

Whey protein hydrolysate formula for infants with gastrointestinal intolerance to cow milk and soy protein in infant formulas. Author(s): Merritt RJ, Carter M, Haight M, Eisenberg LD. Source: Journal of Pediatric Gastroenterology and Nutrition. 1990 July; 11(1): 78-82. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2388135&dopt=Abstract

•

Whey protein rich in alpha-lactalbumin increases the ratio of plasma tryptophan to the sum of the other large neutral amino acids and improves cognitive performance in stress-vulnerable subjects. Author(s): Markus CR, Olivier B, de Haan EH. Source: The American Journal of Clinical Nutrition. 2002 June; 75(6): 1051-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12036812&dopt=Abstract

•

Whey protein/casein ratio and nonprotein nitrogen in preterm human milk during the first 10 days postpartum. Author(s): Sanchez-Hidalgo VM, Flores-Huerta S, Matute G, Serrano C, Urquieta B, Espinosa R. Source: Journal of Pediatric Gastroenterology and Nutrition. 1998 January; 26(1): 64-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9443122&dopt=Abstract

13

CHAPTER 2. NUTRITION AND WHEY PROTEIN Overview In this chapter, we will show you how to find studies dedicated specifically to nutrition and whey protein.

Finding Nutrition Studies on Whey Protein The National Institutes of Health’s Office of Dietary Supplements (ODS) offers a searchable bibliographic database called the IBIDS (International Bibliographic Information on Dietary Supplements; National Institutes of Health, Building 31, Room 1B29, 31 Center Drive, MSC 2086, Bethesda, Maryland 20892-2086, Tel: 301-435-2920, Fax: 301-480-1845, E-mail: [email protected]). The IBIDS contains over 460,000 scientific citations and summaries about dietary supplements and nutrition as well as references to published international, scientific literature on dietary supplements such as vitamins, minerals, and botanicals.7 The IBIDS includes references and citations to both human and animal research studies. As a service of the ODS, access to the IBIDS database is available free of charge at the following Web address: http://ods.od.nih.gov/databases/ibids.html. After entering the search area, you have three choices: (1) IBIDS Consumer Database, (2) Full IBIDS Database, or (3) Peer Reviewed Citations Only. Now that you have selected a database, click on the “Advanced” tab. An advanced search allows you to retrieve up to 100 fully explained references in a comprehensive format. Type “whey protein” (or synonyms) into the search box, and click “Go.” To narrow the search, you can also select the “Title” field.

7

Adapted from http://ods.od.nih.gov. IBIDS is produced by the Office of Dietary Supplements (ODS) at the National Institutes of Health to assist the public, healthcare providers, educators, and researchers in locating credible, scientific information on dietary supplements. IBIDS was developed and will be maintained through an interagency partnership with the Food and Nutrition Information Center of the National Agricultural Library, U.S. Department of Agriculture.

14

Whey Protein

The following information is typical of that found when using the “Full IBIDS Database” to search for “whey protein” (or a synonym): •

High intake of calcium formiate depresses macronutrient digestibility in veal calves fed milk replacers containing either dairy proteins or whey protein plus soya protein concentrate. Source: Xu, C. Wensing, T. Beynen, A.C. Journal-of-Animal-Physiology-and-AnimalNutrition. (2000). volume 83(1) page 49-54.

•

Lactokinins: Whey protein-derived ACE inhibitory effect. Source: FitzGerald, R. J. Meisel, H. Nahrung (Germany). (1999). volume 43(3) page 165167.

•

Oxidative stability of filled cream as affected by whey protein concentrate during storage. Author(s): Zagazig Univ. (Egypt). Faculty of Agriculture Source: El Abbassy, M.Z. Abdel Baky, A.A. Refaat, S. Hofi, M.A. Zagazig-Journal-ofAgricultural-Research (Egypt). (July 1999). volume 26 (4) page 1081-1089.

•

Relationship between somatic cells count - whey protein and coagulation properties in sheep milk [Sardinia]. Author(s): Sassari Univ. (Italy). Dipartimento di Scienze Zootecniche Istituto Sperimentale Italiano Lazzaro Spallanzani per la Fecondazione Artificiale, Milan (Italy) Source: Nudda, A. Battacone, G. Murgia, P. Pulina, G. Feligini, M. Proceedings-of-theASPA-Congress-Recent-Progress-in-Animal-Production-Science (Italy). (2001). volume 2 page 511-513.

Additional physician-oriented references include: •

Angiotensin I-converting enzyme inhibitory properties of whey protein digests: concentration and characterization of active peptides. Author(s): Agricultural Research Centre of Finland, Jokioinen, Finland. Source: Pihlanto Leppala, A Koskinen, P Piilola, K Tupasela, T Korhonen, H J-Dairy-Res. 2000 February; 67(1): 53-64 0022-0299

•

Angiotensin-I Converting Enzyme (ACE) inhibitory peptides derived from pea and whey protein. Author(s): Laboratorium voor Microbiele Ecologie en Technologie (LABMET), Laboratorium voor Levensmiddelenchemie en Humane Voeding, Universiteit Gent Coupure links 653, B-9000 Gent. Source: Vermeirssen, V Van Camp, J Augustijns, P Verstraete, W Meded-RijksunivGent-Fak-Landbouwkd-Toegep-Biol-Wet. 2002; 67(4): 27-30 1373-7503

•

Bioactivity of milk proteins. 1. Anticariogenicity of whey proteins. Source: Warner, E.A. Kanekanian, A.D. Andrews, A.T. Int-j-dairy-technol. Oxford, U.K. : Blackwell Science Ltd. November 2001. volume 54 (4) page 151-153. 1364-727X

•

Characterization of drug release from diltiazem-loaded polylactide microspheres prepared using sodium caseinate and whey protein as emulsifying agents. Author(s): Department of Pharmaceutics, School of Pharmacy, Trinity College, Dublin, Ireland. [email protected] Source: Corrigan, O I Heelan, B A J-Microencapsul. 2001 May-June; 18(3): 335-45 02652048

Nutrition

15

•

Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure. Author(s): Institute of Food Research, Reading Laboratory, Earley Gate, UK. [email protected] Source: Needs, E C Capellas, M Bland, A P Manoj, P MacDougal, D Paul, G J-Dairy-Res. 2000 August; 67(3): 329-48 0022-0299

•

Effects of dietary protein supply on caseins, whey proteins, proteolysis and renneting properties in milk from cows grazing clover or N fertilized grass. Author(s): Danish Institute of Agricultural Sciences, Research Centre Foulum, Tjele, Denmark. Source: Hermansen, J E Ostersen, S Justesen, N C Aaes, O J-Dairy-Res. 1999 May; 66(2): 193-205 0022-0299

•

Elaboration and characterization of whey protein beads by an emulsification/cold gelation process: application for the protection of retinol. Author(s): STELA (Dairy Research Centre) and Groupe de recherche en nutrition humaine, Faculte des sciences de l'agriculture et de l'alimentation, Universite Laval, Quebec, Quebec, Canada G1K 7P4. Source: Beaulieu, Lucie Savoie, Laurent Paquin, Paul Subirade, Muriel Biomacromolecules. 2002 Mar-April; 3(2): 239-48 1525-7797

•

Extent of damage to amino acid availability of whey protein heated with sugar. Author(s): Department de nutrition humaine et de consommation, Faculte des Sciences de l'Agriculture et de l'Alimentation, Universite Laval, Quebec, Canada. Source: Desrosiers, T Savoie, L J-Dairy-Res. 1991 November; 58(4): 431-41 0022-0299

•

Fine-stranded and particulate aggregates of heat-denatured whey proteins visualized by atomic force microscopy. Author(s): Department of Food and Nutrition, Osaka City University, Sumiyoshi, Osaka 558-8585, Japan. [email protected] Source: Ikeda, Shinya Morris, Victor J Biomacromolecules. 2002 Mar-April; 3(2): 382-9 1525-7797

•

Gelation of casein-whey mixtures: effects of heating whey proteins alone or in the presence of casein micelles. Author(s): Unilever Research Colworth, Sharnbrook, Bedford, UK. Source: Schorsch, B C Wilkins, D K Jonest, M G Norton, I T J-Dairy-Res. 2001 August; 68(3): 471-81 0022-0299

•

Immunomodulatory effects of dietary whey proteins in mice. Author(s): CSIRO Division of Animal Health, Armidale, NSW, Australia. Source: Wong, C W Watson, D L J-Dairy-Res. 1995 May; 62(2): 359-68 0022-0299

•

Induction of new physicochemical and functional properties by the glycosylation of whey proteins. Author(s): Laboratoire d'Etude des Interactions des Molecules Alimentaires, Institut National de la Recherche Agronomique, Nantes, France. Source: Nacka, F Chobert, J M Burova, T Leonil, J Haertle, T J-Protein-Chem. 1998 July; 17(5): 495-503 0277-8033

16

Whey Protein

•

Limited proteolysis of alpha-lactalbumin and whey protein isolate: effect on their functional properties. Source: Vojdani, F. Whitaker, J.R. Functional properties of proteins and lipids /. Washington, DC : American Chemical Society, 1998. page 184-204. ISBN: 0841235848 (alk paper)

•

Mechanical characterization of network formation during heat-induced gelation of whey protein dispersions. Author(s): Department of Food and Nutrition, Osaka City University, 3-3-138 Sugimoto, Sumiyoshi-ku, Osaka 558-8585, Japan. Source: Ikeda, S Nishinari, K Foegeding, E A Biopolymers. 2000-2001; 56(2): 109-19 00063525

•

Microparticulation of whey protein: related factors affecting the solubility. Author(s): Fachhochschule Anhalt, Fachbereich Landwirtschaft, Okotrophologie und Landespflege, Oranienburg, Germany. Source: Lieske, B Konrad, G Z-Lebensm-Unters-Forsch. 1994 October; 199(4): 289-93 0044-3026

•

Milk whey protein concentration and mRNA associated with beta-lactoglobulin phenotype. Author(s): AgResearch, Hamilton, New Zealand. Source: Prosser, C G Turner, S A McLaren, R D Langley, B L'Huillier, P J Molan, P Auldist, M J J-Dairy-Res. 2000 May; 67(2): 287-93 0022-0299

•

Model studies on reactions of plant phenols with whey proteins. Author(s): University of Potsdam, Institute of Nutritional Science, Arthur-ScheunertAllee 114-116, D-14558 Bergholz-Rehbrucke, Germany. Source: Rawel, H M Kroll, J Hohl, U C Nahrung. 2001 April; 45(2): 72-81 0027-769X

•

Modulation of immune function by a modified bovine whey protein concentrate. Author(s): Milk and Health Research Centre, Institute of Food, Nutrition and Human Health, Massey University, Palmerston North, New Zealand. [email protected] Source: Cross, M L Gill, H S Immunol-Cell-Biol. 1999 August; 77(4): 345-50 0818-9641

•

Molecular dynamics simulations of the whey protein beta-lactoglobulin. Author(s): Department of Food Science, Cornell University, Ithaca, NY 14853. Source: Gu, W Brady, J W Protein-Eng. 1992 January; 5(1): 17-27 0269-2139

•

Nutritional therapy of chronic hepatitis by whey protein (non-heated). Author(s): Third Department of Internal Medicine, Toyama Medical and Pharmaceutical University, Toyama, Japan. Source: Watanabe, A Okada, K Shimizu, Y Wakabayashi, H Higuchi, K Niiya, K Kuwabara, Y Yasuyama, T Ito, H Tsukishiro, T Kondoh, Y Emi, N Kohri, H J-Med. 2000; 31(5-6): 283-302 0025-7850

•

Physical and functional properties of twin-screw extruded whey protein concentratecorn starch blends. Source: Matthey, F.P. Hanna, M.A. Lebensm-Wiss-Technol. London : Academic Press. 1997. volume 30 (4) page 359-366. 0023-6438

•

Preparation and evaluation of microspheres prepared from whey protein isolate. Author(s): Department of Pharmaceutics, Trinity College Dublin, Ireland. Source: Heelan, B A Corrigan, O I J-Microencapsul. 1998 Jan-February; 15(1): 93-105 0265-2048

Nutrition

17

•

Process steps for the preparation of purified fractions of alpha-lactalbumin and betalactoglobulin from whey protein concentrates. Author(s): INRA, Laboratoire de Recherches de Technologie Laitiere, Rennes, France. Source: Gesan Guiziou, G Daufin, G Timmer, M Allersma, D van der Horst, C J-DairyRes. 1999 May; 66(2): 225-36 0022-0299

•

Standardized reaction times used to describe the mechanism of enzyme-induced gelation in whey protein systems. Author(s): Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Frederiksberg, Denmark. Source: Ipsen, R Otte, J Lomholt, S B Qvist, K B J-Dairy-Res. 2000 August; 67(3): 403-13 0022-0299

•

The effect of degree of whey protein denaturation and conditions of milk preparation on functional properties of yoghurt (short communication). Author(s): University of Agriculture and Technology, Institute of Dairy Technology, Olsztyn, Poland. Source: Zbikowski, Z Zbikowska, A Baranowska, M Nahrung. 1998 August; 42(3-4): 2501 0027-769X

•

The effect of substitution of fat by microparticulate whey protein on the quality of set-type, natural yogurt. Source: Barrantes, E. Tamime, A.Y. Muir, D.D. Sword, A.M. J-Soc-Dairy-Technol. Cambridgeshire : The Society of Dairy Technology. May 1994. volume 47 (2) page 61-68. 0037-9840

•

The effect of whey protein supplementation with and without creatine monohydrate combined with resistance training on lean tissue mass and muscle strength. Source: Burke, D.G. Chilibeck, P.D. Davison, K.S. Candow, D.G. Farthing, J. Smith Palmer, T. Int-j-sports-med-exerc-nutr. Champaign, IL : Human Kinetics, c2000-. Sept 2001. volume 11 (3) page 349-364. 1526-484X

•

Ultra Whey 99: a whey protein isolate case study. Source: Neville, J.R. Armstrong, K.J. Price, J. Int-j-dairy-technol. Oxford, U.K. : Blackwell Science Ltd. November 2001. volume 54 (4) page 127-129. 1364-727X

•

Use of dielectric properties to detect whey protein denaturation. Author(s): Ohio State University, Department of Food Science and Technology, Columbus, OH, USA. Source: Bircan, C Barringer, S A Mangino, M E J-Microw-Power-Electromagn-Energy. 2001; 36(3): 179-86 0832-7823

•

Whey protein concentrates with and without immunoglobulins: a review. Source: Bell, S.J. J-med-food. Larchmont, NY : Mary Ann Liebert, Inc., c1998-. 2000. volume 3 (1) page 1-13. 1096-620X

Federal Resources on Nutrition In addition to the IBIDS, the United States Department of Health and Human Services (HHS) and the United States Department of Agriculture (USDA) provide many sources of information on general nutrition and health. Recommended resources include: •

healthfinder®, HHS’s gateway to health information, including diet and nutrition: http://www.healthfinder.gov/scripts/SearchContext.asp?topic=238&page=0

18

Whey Protein

•

The United States Department of Agriculture’s Web site dedicated to nutrition information: www.nutrition.gov

•

The Food and Drug Administration’s Web site for federal food safety information: www.foodsafety.gov

•

The National Action Plan on Overweight and Obesity sponsored by the United States Surgeon General: http://www.surgeongeneral.gov/topics/obesity/

•

The Center for Food Safety and Applied Nutrition has an Internet site sponsored by the Food and Drug Administration and the Department of Health and Human Services: http://vm.cfsan.fda.gov/

•

Center for Nutrition Policy and Promotion sponsored by the United States Department of Agriculture: http://www.usda.gov/cnpp/

•

Food and Nutrition Information Center, National Agricultural Library sponsored by the United States Department of Agriculture: http://www.nal.usda.gov/fnic/

•

Food and Nutrition Service sponsored by the United States Department of Agriculture: http://www.fns.usda.gov/fns/

Additional Web Resources A number of additional Web sites offer encyclopedic information covering food and nutrition. The following is a representative sample: •

AOL: http://search.aol.com/cat.adp?id=174&layer=&from=subcats

•

Family Village: http://www.familyvillage.wisc.edu/med_nutrition.html

•

Google: http://directory.google.com/Top/Health/Nutrition/

•

Healthnotes: http://www.healthnotes.com/

•

Open Directory Project: http://dmoz.org/Health/Nutrition/

•

Yahoo.com: http://dir.yahoo.com/Health/Nutrition/

•

WebMD®Health: http://my.webmd.com/nutrition

•

WholeHealthMD.com: http://www.wholehealthmd.com/reflib/0,1529,00.html

The following is a specific Web list relating to whey protein; please note that any particular subject below may indicate either a therapeutic use, or a contraindication (potential danger), and does not reflect an official recommendation: •

Food and Diet Whey Protein Source: Healthnotes, Inc.; www.healthnotes.com

19

CHAPTER 3. ALTERNATIVE MEDICINE AND WHEY PROTEIN Overview In this chapter, we will begin by introducing you to official information sources on complementary and alternative medicine (CAM) relating to whey protein. At the conclusion of this chapter, we will provide additional sources.

National Center for Complementary and Alternative Medicine The National Center for Complementary and Alternative Medicine (NCCAM) of the National Institutes of Health (http://nccam.nih.gov/) has created a link to the National Library of Medicine’s databases to facilitate research for articles that specifically relate to whey protein and complementary medicine. To search the database, go to the following Web site: http://www.nlm.nih.gov/nccam/camonpubmed.html. Select “CAM on PubMed.” Enter “whey protein” (or synonyms) into the search box. Click “Go.” The following references provide information on particular aspects of complementary and alternative medicine that are related to whey protein: •

A food-based formulation provides lycopene with the same bioavailability to humans as that from tomato paste. Author(s): Richelle M, Bortlik K, Liardet S, Hager C, Lambelet P, Baur M, Applegate LA, Offord EA. Source: The Journal of Nutrition. 2002 March; 132(3): 404-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11880563&dopt=Abstract

•

Aberrant composition of gut microbiota of allergic infants: a target of bifidobacterial therapy at weaning? Author(s): Kirjavainen PV, Arvola T, Salminen SJ, Isolauri E. Source: Gut. 2002 July; 51(1): 51-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12077091&dopt=Abstract

20

Whey Protein

•

Adjuvant effect of ginseng extracts on the immune responses to immunisation against Staphylococcus aureus in dairy cattle. Author(s): Hu S, Concha C, Lin F, Persson Waller K. Source: Veterinary Immunology and Immunopathology. 2003 January 10; 91(1): 29-37. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12507847&dopt=Abstract

•

Advances in infant nutrition. Author(s): Rubino A, Capano G, De Curtis M, Guarino A, Pisacane A. Source: Ann Ist Super Sanita. 1995; 31(4): 403-9. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8851695&dopt=Abstract

•

Allergy to cow's milk in the first year of life and its prevention. Author(s): Wilson NW, Hamburger RN. Source: Ann Allergy. 1988 November; 61(5): 323-7. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3056124&dopt=Abstract

•

Allergy to the heat-labile proteins alpha-lactalbumin and beta-lactoglobulin in mare's milk. Author(s): Gall H, Kalveram CM, Sick H, Sterry W. Source: The Journal of Allergy and Clinical Immunology. 1996 June; 97(6): 1304-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8648027&dopt=Abstract

•

Amino acid supplementation of low-protein diets for swine: effects of gestation treatment on reproductive performance of gilts and sows. Author(s): Corley JR, Esch MW, Bahr JM, Easter RA. Source: Journal of Animal Science. 1983 January; 56(1): 108-17. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6402477&dopt=Abstract

•

Antigen-reduced infant formulas versus human milk: growth and metabolic parameters in the first 6 months of life. Author(s): Giovannini M, Agostoni C, Fiocchi A, Bellu R, Trojan S, Riva E. Source: Journal of the American College of Nutrition. 1994 August; 13(4): 357-63. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7963141&dopt=Abstract

•

Assessment of gastrointestinal permeability to small marker probes in the preruminant calf. Author(s): Branco Pardal P, Lalles JP, Andre F, Delval E, Toullec R. Source: Reproduction, Nutrition, Development. 1995; 35(2): 189-200. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7734056&dopt=Abstract

•

Balanced intraintestinal nutrition. A preparation for intraintestinal no-residue nutrition. Author(s): Ziemlanski S, Cieslakowa D, Rakowska M.

Alternative Medicine 21

Source: Acta Physiol Pol. 1978 November-December; 29(6): 561-73. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=106624&dopt=Abstract •

Benzaldehyde, citral, and d-limonene flavor perception in the presence of casein and whey proteins. Author(s): Hansen AP, Heinis JJ. Source: Journal of Dairy Science. 1992 May; 75(5): 1211-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1597575&dopt=Abstract

•

Binding of vitamin D and cholesterol to beta-lactoglobulin. Author(s): Wang Q, Allen JC, Swaisgood HE. Source: Journal of Dairy Science. 1997 June; 80(6): 1054-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9201574&dopt=Abstract

•

Bovine beta-lactoglobulin levels in hydrolysed protein formulas for infant feeding. Author(s): Makinen-Kiljunen S, Sorva R. Source: Clinical and Experimental Allergy : Journal of the British Society for Allergy and Clinical Immunology. 1993 April; 23(4): 287-91. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8319125&dopt=Abstract

•

Challenge confirmation of late-onset reactions to extensively hydrolyzed formulas in infants with multiple food protein intolerance. Author(s): Hill DJ, Cameron DJ, Francis DE, Gonzalez-Andaya AM, Hosking CS. Source: The Journal of Allergy and Clinical Immunology. 1995 September; 96(3): 386-94. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7560641&dopt=Abstract

•

Co-administration of the health food supplement, bovine colostrum, reduces the acute non-steroidal anti-inflammatory drug-induced increase in intestinal permeability. Author(s): Playford RJ, MacDonald CE, Calnan DP, Floyd DN, Podas T, Johnson W, Wicks AC, Bashir O, Marchbank T. Source: Clinical Science (London, England : 1979). 2001 June; 100(6): 627-33. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11352778&dopt=Abstract

•

Combined effects of dietary protein and fat on lipid metabolism in rats. Author(s): Sakono M, Yoshida K, Yahiro M. Source: J Nutr Sci Vitaminol (Tokyo). 1993 August; 39(4): 335-43. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8283312&dopt=Abstract

•

Comparison of the effects of supplementation with whey mineral and potassium on arterial tone in experimental hypertension. Author(s): Wu X, Tolvanen JP, Hutri-Kahonen N, Kahonen M, Makynen H, Korpela R, Ruskoaho H, Karjala K, Porsti I.

22

Whey Protein

Source: Cardiovascular Research. 1998 November; 40(2): 364-74. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9893730&dopt=Abstract •

Controlled trial of a few foods diet in severe atopic dermatitis. Author(s): Mabin DC, Sykes AE, David TJ. Source: Archives of Disease in Childhood. 1995 September; 73(3): 202-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7492155&dopt=Abstract

•

Controlled trial of the effects of milk basic protein (MBP) supplementation on bone metabolism in healthy adult women. Author(s): Aoe S, Toba Y, Yamamura J, Kawakami H, Yahiro M, Kumegawa M, Itabashi A, Takada Y. Source: Bioscience, Biotechnology, and Biochemistry. 2001 April; 65(4): 913-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11388472&dopt=Abstract

•

Cumulative incidence of atopic disorders in high risk infants fed whey hydrolysate, soy, and conventional cow milk formulas. Author(s): Chandra RK, Hamed A. Source: Ann Allergy. 1991 August; 67(2 Pt 1): 129-32. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1867449&dopt=Abstract

•

Cysteine metabolism and metal toxicity. Author(s): Quig D. Source: Alternative Medicine Review : a Journal of Clinical Therapeutic. 1998 August; 3(4): 262-70. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9727078&dopt=Abstract

•

Dairy proteins protect against dimethylhydrazine-induced intestinal cancers in rats. Author(s): McIntosh GH, Regester GO, Le Leu RK, Royle PJ, Smithers GW. Source: The Journal of Nutrition. 1995 April; 125(4): 809-16. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7722681&dopt=Abstract

•

Detection of bovine milk proteins in soymilk by Western blotting. Author(s): Molina E, Amigo L, Ramos M. Source: J Food Prot. 1998 December; 61(12): 1691-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9874352&dopt=Abstract

•

Developmental effects and health aspects of soy protein isolate, casein, and whey in male and female rats. Author(s): Badger TM, Ronis MJ, Hakkak R.

Alternative Medicine 23

Source: International Journal of Toxicology. 2001 May-June; 20(3): 165-74. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11488559&dopt=Abstract •

Dietary management of malnourished children with a new enteral feeding. Author(s): Morales E, Craig LD, MacLean WC Jr. Source: Journal of the American Dietetic Association. 1991 October; 91(10): 1233-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1918741&dopt=Abstract

•

Dietary supplementation with zinc and a growth factor extract derived from bovine cheese whey improves methotrexate-damaged rat intestine. Author(s): Tran CD, Howarth GS, Coyle P, Philcox JC, Rofe AM, Butler RN. Source: The American Journal of Clinical Nutrition. 2003 May; 77(5): 1296-303. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12716685&dopt=Abstract

•

Diets containing whey proteins or soy protein isolate protect against 7,12dimethylbenz(a)anthracene-induced mammary tumors in female rats. Author(s): Hakkak R, Korourian S, Shelnutt SR, Lensing S, Ronis MJ, Badger TM. Source: Cancer Epidemiology, Biomarkers & Prevention : a Publication of the American Association for Cancer Research, Cosponsored by the American Society of Preventive Oncology. 2000 January; 9(1): 113-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10667471&dopt=Abstract

•

Effect of fiber, protein source and time of feeding on methotrexate toxicity in rats. Author(s): Funk MA, Baker DH. Source: The Journal of Nutrition. 1991 October; 121(10): 1673-83. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1662714&dopt=Abstract

•

Effect of glutamine supplementation of the diet on tissue protein synthesis rate of glucocorticoid-treated rats. Author(s): Boza JJ, Turini M, Moennoz D, Montigon F, Vuichoud J, Gueissaz N, Gremaud G, Pouteau E, Piguet-Welsch C, Finot PA, Ballevre O. Source: Nutrition (Burbank, Los Angeles County, Calif.). 2001 January; 17(1): 35-40. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11165886&dopt=Abstract

•

Effect of level and source of dietary selenium on concentrations of thyroid hormones and immunoglobulins in beef cows and calves. Author(s): Awadeh FT, Kincaid RL, Johnson KA. Source: Journal of Animal Science. 1998 April; 76(4): 1204-15. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9581946&dopt=Abstract

•

Effect of offering rumen-protected fat supplements on fertility and performance in spring-calving Holstein-Friesian cows.

24

Whey Protein

Author(s): McNamara S, Butler T, Ryan DP, Mee JF, Dillon P, O'Mara FP, Butler ST, Anglesey D, Rath M, Murphy JJ. Source: Animal Reproduction Science. 2003 November 20; 79(1-2): 45-56. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12853178&dopt=Abstract •

Effect of soy and milk whey protein isolates and their hydrolysates on weight reduction in genetically obese mice. Author(s): Aoyama T, Fukui K, Nakamori T, Hashimoto Y, Yamamoto T, Takamatsu K, Sugano M. Source: Bioscience, Biotechnology, and Biochemistry. 2000 December; 64(12): 2594-600. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11210122&dopt=Abstract

•

Enchancing effect of patented whey protein isolate (Immunocal) on cytotoxicity of an anticancer drug. Author(s): Tsai WY, Chang WH, Chen CH, Lu FJ. Source: Nutrition and Cancer. 2000; 38(2): 200-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11525598&dopt=Abstract

•

Influence of EDTA and citrate on physicochemical properties of whey proteinstabilized oil-in-water emulsions containing CaCl2. Author(s): Keowmaneechai E, McClements DJ. Source: Journal of Agricultural and Food Chemistry. 2002 November 20; 50(24): 7145-53. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12428974&dopt=Abstract

•

Oral supplementation with whey proteins increases plasma glutathione levels of HIV-infected patients. Author(s): Micke P, Beeh KM, Schlaak JF, Buhl R. Source: European Journal of Clinical Investigation. 2001 February; 31(2): 171-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11168457&dopt=Abstract

•

The effect of whey protein supplementation with and without creatine monohydrate combined with resistance training on lean tissue mass and muscle strength. Author(s): Burke DG, Chilibeck PD, Davidson KS, Candow DG, Farthing J, SmithPalmer T. Source: International Journal of Sport Nutrition and Exercise Metabolism. 2001 September; 11(3): 349-64. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11591884&dopt=Abstract

•

Use of a whey protein concentrate as a supplement to maize, rice and potatoes: a chemical and biological evaluation using growing rats. Author(s): Forsum E.

Alternative Medicine 25

Source: The Journal of Nutrition. 1975 February; 105(2): 147-53. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1113195&dopt=Abstract •

Whey protein concentrate (WPC) and glutathione modulation in cancer treatment. Author(s): Bounous G. Source: Anticancer Res. 2000 November-December; 20(6C): 4785-92. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11205219&dopt=Abstract

•

Whey protein hydrolysate formula for infants with gastrointestinal intolerance to cow milk and soy protein in infant formula. Author(s): Cantani A, Businco L. Source: Journal of Pediatric Gastroenterology and Nutrition. 1991 October; 13(3): 315-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1791513&dopt=Abstract

•

Whey protein hydrolysate formula for infants with gastrointestinal intolerance to cow milk and soy protein in infant formulas. Author(s): Merritt RJ, Carter M, Haight M, Eisenberg LD. Source: Journal of Pediatric Gastroenterology and Nutrition. 1990 July; 11(1): 78-82. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2388135&dopt=Abstract

Additional Web Resources A number of additional Web sites offer encyclopedic information covering CAM and related topics. The following is a representative sample: •

Alternative Medicine Foundation, Inc.: http://www.herbmed.org/

•

AOL: http://search.aol.com/cat.adp?id=169&layer=&from=subcats

•

Chinese Medicine: http://www.newcenturynutrition.com/

•

drkoop.com®: http://www.drkoop.com/InteractiveMedicine/IndexC.html

•

Family Village: http://www.familyvillage.wisc.edu/med_altn.htm

•

Google: http://directory.google.com/Top/Health/Alternative/

•

Healthnotes: http://www.healthnotes.com/

•

MedWebPlus: http://medwebplus.com/subject/Alternative_and_Complementary_Medicine

•

Open Directory Project: http://dmoz.org/Health/Alternative/

•

HealthGate: http://www.tnp.com/

•

WebMD®Health: http://my.webmd.com/drugs_and_herbs

•

WholeHealthMD.com: http://www.wholehealthmd.com/reflib/0,1529,00.html

•

Yahoo.com: http://dir.yahoo.com/Health/Alternative_Medicine/

26

Whey Protein

The following is a specific Web list relating to whey protein; please note that any particular subject below may indicate either a therapeutic use, or a contraindication (potential danger), and does not reflect an official recommendation: •

General Overview Colic Source: Healthnotes, Inc.; www.healthnotes.com

•

Herbs and Supplements Athletic Performance Source: Healthnotes, Inc.; www.healthnotes.com BCAAS Source: Prima Communications, Inc.www.personalhealthzone.com Glutathione Source: Healthnotes, Inc.; www.healthnotes.com

General References A good place to find general background information on CAM is the National Library of Medicine. It has prepared within the MEDLINEplus system an information topic page dedicated to complementary and alternative medicine. To access this page, go to the MEDLINEplus site at http://www.nlm.nih.gov/medlineplus/alternativemedicine.html. This Web site provides a general overview of various topics and can lead to a number of general sources.

27

CHAPTER 4. DISSERTATIONS ON WHEY PROTEIN Overview In this chapter, we will give you a bibliography on recent dissertations relating to whey protein. We will also provide you with information on how to use the Internet to stay current on dissertations. IMPORTANT NOTE: When following the search strategy described below, you may discover non-medical dissertations that use the generic term “whey protein” (or a synonym) in their titles. To accurately reflect the results that you might find while conducting research on whey protein, we have not necessarily excluded nonmedical dissertations in this bibliography.

Dissertations on Whey Protein ProQuest Digital Dissertations, the largest archive of academic dissertations available, is located at the following Web address: http://wwwlib.umi.com/dissertations. From this archive, we have compiled the following list covering dissertations devoted to whey protein. You will see that the information provided includes the dissertation’s title, its author, and the institution with which the author is associated. The following covers recent dissertations found when using this search procedure: •

Oxidative Stability of Whey Protein-Coated Milkfat Droplets Encapsulated in Wall Matrices Consisting of Non-Fat Milk Solids or of Carbohydrates by Wang, Ming Hua, PhD from University of California, Davis, 2003, 391 pages http://wwwlib.umi.com/dissertations/fullcit/3098003

Keeping Current Ask the medical librarian at your library if it has full and unlimited access to the ProQuest Digital Dissertations database. From the library, you should be able to do more complete searches via http://wwwlib.umi.com/dissertations.

29

CHAPTER 5. PATENTS ON WHEY PROTEIN Overview Patents can be physical innovations (e.g. chemicals, pharmaceuticals, medical equipment) or processes (e.g. treatments or diagnostic procedures). The United States Patent and Trademark Office defines a patent as a grant of a property right to the inventor, issued by the Patent and Trademark Office.8 Patents, therefore, are intellectual property. For the United States, the term of a new patent is 20 years from the date when the patent application was filed. If the inventor wishes to receive economic benefits, it is likely that the invention will become commercially available within 20 years of the initial filing. It is important to understand, therefore, that an inventor’s patent does not indicate that a product or service is or will be commercially available. The patent implies only that the inventor has “the right to exclude others from making, using, offering for sale, or selling” the invention in the United States. While this relates to U.S. patents, similar rules govern foreign patents. In this chapter, we show you how to locate information on patents and their inventors. If you find a patent that is particularly interesting to you, contact the inventor or the assignee for further information. IMPORTANT NOTE: When following the search strategy described below, you may discover non-medical patents that use the generic term “whey protein” (or a synonym) in their titles. To accurately reflect the results that you might find while conducting research on whey protein, we have not necessarily excluded non-medical patents in this bibliography.

Patents on Whey Protein By performing a patent search focusing on whey protein, you can obtain information such as the title of the invention, the names of the inventor(s), the assignee(s) or the company that owns or controls the patent, a short abstract that summarizes the patent, and a few excerpts from the description of the patent. The abstract of a patent tends to be more technical in nature, while the description is often written for the public. Full patent descriptions contain much more information than is presented here (e.g. claims, references, figures, diagrams, etc.). We will tell you how to obtain this information later in the chapter. The following is an 8Adapted

from the United States Patent and Trademark Office: http://www.uspto.gov/web/offices/pac/doc/general/whatis.htm.

30

Whey Protein

example of the type of information that you can expect to obtain from a patent search on whey protein: •

Cappuccino creamer with improved foaming characteristics Inventor(s): McGarvey; Raymond Martin (Middle Village, NY), Schulok; James Anthony (Garnerville, NY), Zeller; Bary Lyn (Glenview, IL) Assignee(s): Kraft Foods, Inc. (northfield, Il) Patent Number: 6,168,819 Date filed: April 6, 1999 Abstract: A particulate creamer comprising protein, lipid, and carrier, in which more than 50% by weight of the protein is partially denatured whey protein, the partially denatured whey protein being from 40 to 90% denatured. The creamer is particularly suitable for foaming creamer compositions. The foaming creamer composition, when added to a brewed hot coffee beverage, produces a large amount of a creamy and semisolid foam. The creamer is preferably prepared by heat treating a slurry comprising the protein, lipid and carrier constituents of the creamer to effect denaturation of the whey protein, followed by spray drying the slurry. The creamer may also be employed in dry mix instant cappuccino compositions. Excerpt(s): Particulate creamers, i.e. particulate products for whitening coffee, tea and other beverages, have been known for many years and are in wide use. Particulate creamers include a lipid, a carrier, and protein and are usually made by spray drying an aqueous slurry. Particulate creamers are also used for whitening of beverages, such as hot cappuccino, which are characterized by a surface foam. Particulate non-foaming creamers produced by conventional spray drying methods, when dissolved in hot water, coffee, or the like, will cause the formation of negligible surface foam. The amount of foam produced by dissolution of the creamer particles can be increased by injecting an inert gas during spray drying. Foam may also be obtained by utilizing chemical carbonation reagents with the particulate creamer. Gas-injected particulate creamers are described, for example, in Hedrick, U.S. Pat. No. 4,438,147, Kuypers, U.S. Pat. No. 4,746,257, and Kuypers, U.S. Pat. No. 4,748,040. Chemical carbonation systems suitable for use with particulate creamers are described, for example, in Agbo et al., U.S. Pat. No. 5,780,092 and Zeller et al., U.S. Pat. No. 5,721,003. A chemical carbonation system may also be employed with a gas-injected creamer. Hot cappuccino beverages may be prepared from brewed coffee or from instant hot cappuccino dry-mix compositions containing instant coffee such as those described in the Agbo et al. and Zeller et al. patents mentioned above. Web site: http://www.delphion.com/details?pn=US06168819__

•

Fabricated rice Inventor(s): Fukushima; Takashi (Higashiyamato, JP), Koide; Kaoru (Tokyo, JP), Kuwata; Tamotsu (Tokorozawa, JP), Tomita; Takao (Kawagoe, JP) Assignee(s): Meiji Milk Products, Co., Ltd. (jp) Patent Number: 5,932,271 Date filed: June 6, 1995

Patents 31

Abstract: Fabricated rice containing whey protein in the range of 0.1-10% by weight, and optionally sodium alginate and calcium, and a process for preparing the same by mixing starches, whey protein(s), and optionally sodium alginate and a calcium salt with water, followed by heating and shaping. Excerpt(s): This invention relates to fabricated rice prepared from starch materials such as corn starch, wheat starch, rice starch, etc.; whey protein materials such as whey powder, whey protein concentrate, whey protein isolate, etc.; and optionally, other grain powders such as nonglutinous rice flour. More specifically, it relates to fabricated rice which contains nutritively advantageous whey protein, retains its shape still after the rice-cooking operation and are suitable for use in a dietary treatment. Manufacture of fabricated rice had already been proposed pre-war. In Japan, however, such proposal was intended to treat national rice shortage, up to about 1950, by providing a substitution for natural rice from low price materials such as wheat flour, potatoes, corns and/or the like. Since then, in due course of time, the economical demands for imitation rice had almost disappeared and efforts to develop fabricated rice had decreased considerably. Recently, however, studies on fabricated rice have revived for the purpose of nutritive enrichment and/or optimum control of human nutrition, or for dietary treatment. Web site: http://www.delphion.com/details?pn=US05932271__ •

Fermentative production and isolation of lactic acid Inventor(s): Norddahl; Birgir (Ringe, DK) Assignee(s): Lactascan Aps (odense, Dk) Patent Number: 6,319,382 Date filed: August 11, 1999 Abstract: A method for fermentation of lactic acid from a sugar-containing fermentation liquid in a fermentor by means of lactic acid-forming bacteria, in which whey protein is present or is added as a nutrient substrate for the lactic acid-forming bacteria, wherein at least one protease is added to the fermentor during the fermentation, so that hydrolysis of protein to amino acids takes place simultaneously with the fermentation of sugar into organic acid, and wherein lactic acid resulting from the fermentation is isolated from the fermentation liquid. Ammonia is preferably added to result in the formation of ammonium lactate, and lactic acid is preferably isolated by a process comprising ultra filtration, ion exchange, conventional electrodialysis and electrodialysis with bipolar membranes. Excerpt(s): The present invention relates a process for the fermentative production of lactic acid and for the isolation of lactic acid from a lactic acid-containing solution. European patent No. 230.021 describes a process in which glucose is fermented continuously to lactate, after which lactic acid is extracted from the solution by means of electrodialysis, where pH in the fermentor is controlled by removing the lactic acid at the same rate as the rate at which it is formed, the contents of the fermentor being recirculated over the electrodialysis unit. Yeast extract and inorganic salts are used as nutrients. A disadvantage of this system is that bacteria in the fermentor liquid are known to adsorb to the electrodialysis membranes, causing the electrical resistance in the electrodialysis unit to increase, which results in a substantially increased power consumption for the electrodialysis process. Boyaval et al. (Biotechnology Letters Vol. 9, No. 3, 207-212, 1987) describe a bioreactor for lactic acid fermentation using a three-stage

32

Whey Protein

fermentation process that includes the production of biomass and lactic acid in the first stage, separation and concentration of the cells by ultrafiltration in the second stage, and lactate concentration and purification by electrodialysis in the third stage. It is reported, however, that this system exhibits the disadvantage of clogging of the ultrafiltration membranes, resulting in drastic restriction of permeate flow. Web site: http://www.delphion.com/details?pn=US06319382__ •

Fiber enriched foods Inventor(s): Onwulata; Charles I. (Cheltenham, PA) Assignee(s): The United States of America AS Represented by the Secretary of Agriculture (washington, Dc) Patent Number: 6,610,347 Date filed: December 20, 2000 Abstract: Disclosed is a dietary fiber composition produced by a process involving cooking a calcium caseinate or calcium caseinate and whey protein isolate slurry (containing no more than 50% whey protein isolate) in an evaporator to produce a slurry of cross-linked matrices of protein, adding dietary fiber to the slurry of crosslinked matrices of protein to form a mixture, and spray atomizing the mixture in a spray dryer to produce the dietary fiber composition. Also disclosed is a fiber enriched food product containing at least one food ingredient and the dietary fiber composition. Additionally, there is disclosed a method of making a fiber enriched food product involving mixing one or more food ingredients with the dietary fiber composition. Furthermore, there is disclosed a method of increasing fiber in the diet of a mammal involving feeding to the mammal the fiber enriched food product. Excerpt(s): The present invention relates to a dietary fiber composition produced by a process involving cooking a calcium caseinate or calcium caseinate and whey protein isolate slurry (containing no more than 50% whey protein isolate) in an evaporator to produce a slurry of cross-linked matrices of protein, adding dietary fiber to the slurry of cross-linked matrices of protein to form a mixture, and spray atomizing the mixture in a spray dryer to produce the dietary fiber composition. The present invention also concerns a fiber enriched food product containing at least one food ingredient and the dietary fiber composition. Additionally, the present invention also relates to a method of making a fiber enriched food product involving mixing the dietary fiber composition with one or more food ingredients. Furthermore, the present invention concerns a method of increasing fiber in the diet of a mammal involving feeding to the mammal the fiber enriched food product. As the reports of the health and nutraceutical benefits of consuming dietary fibers continue to grow, research is focused on increasing the amount, content and quality of fibers in human diet. Consumers as well as nutritionfocused professional organizations are demanding increased amounts of fiber in processed foods. The results of recent surveys of the amount of fiber consumed by Americans reveal that most consume less than 50% of the estimated desirable daily fiber intake. Current average fiber intake is estimated at about 12 g/day, but the American Dietetic Association recommends 20-35 g/day (J. Am. Dietetic Assoc., 93: 1446-1447 (1993)). It is desirable and beneficial to increase the amount of fiber in most prepared foods; however, there are considerable difficulties associated with increased levels of fiber in foods. Increasing the amount of fiber in prepared foods alters the textural properties (Vratanina, D. L., et al., J. Food Sci., 43(5): 1590-1594 (1978); Zhang, D., et al, J. Sci. Food Agric., 74:490-496 (1977); Cadden, A., J. Food Sci., 52(6):1595-1599, 1631 (1987)).

Patents 33

Dietary fibers tend to absorb and withhold water from their surrounding environment, hence the water holding capacity is increased. When dietary fiber is incorporated into foods, it absorbs water from the other components, making the surrounding food components dry and brittle. Incorporating large amounts of unmodified fiber into food products destroys the natural cohesion and moistness of the products. When unmodified fiber is incorporated into baked foods there is a tendency to reduced volume. Unmodified fiber also can not be used in various foods such as drinks, yogurt or in pizzas. Overall, increasing the level of unmodified fiber in food products destroys textural integrity (Zhang, D., et al, J. Sci. Food Agric., 74: 490-496 (1977)). Web site: http://www.delphion.com/details?pn=US06610347__ •

Incorporation of whey into process cheese Inventor(s): Han; Xiao-Qing (Naperville, IL), Spradlin; Joseph E. (Hot Springs, AR) Assignee(s): Kraft Foods, Inc. (northfield, Il) Patent Number: 6,270,814 Date filed: June 3, 1999 Abstract: The present invention provides a process cheese product made with a cheese and dairy liquid that includes casein, whey protein, and lactose, wherein at least a portion of the casein and/or whey protein in the dairy liquid is crosslinked via.gamma.carboxyl-.epsilon.-amino crosslinks prior to being combined with the cheese, and wherein the lactose in the process cheese product remains dissolved in the aqueous phase upon storage. According to the invention, this product is provided by a process that includes the important step of contacting the dairy liquid with a transglutaminase for a time, and under conditions, sufficient to crosslink at least a portion of the casein and/or whey protein to provide crosslinked protein conjugates in the dairy liquid. The invention furthermore provides the process for making the process cheese product. Advantageously, the process permits replacing part of the cheese proteins with the crosslinked proteins of the dairy liquid. Additionally, crystallization of lactose in the process cheese product is significantly inhibited such that lactose levels higher than commonly introduced in cheese products may be employed in the process cheese of the invention. Excerpt(s): This invention relates to a method that increases the incorporation of whey proteins and lactose into process cheese. The method applies transglutaminase crosslinking of whey and milk proteins prior to blending with cheese to provide a process cheese. The resulting process cheese includes a significant proportion of whey protein and supersaturated lactose in the moisture phase. Cheese compositions are generally prepared from dairy liquids by processes that include treating the liquid with a coagulating or clotting agent. The coagulating agent may be a curding enzyme, an acid, or a suitable bacterial culture or it may include such a culture. The coagulum or curd that results generally incorporates transformed casein, fats including natural butter fat, and flavorings that arise especially when a bacterial culture is used. The curd is usually separated from the whey. The resulting liquid whey generally contains soluble proteins not affected by the coagulation; such proteins are, of course, not incorporated into the coagulum. Whey also includes low molecular weight components, such as lactose and salts. The inability of whey proteins to be retained in the coagulum is an important factor contributing to a lack of efficiency in production of cheese curds, and to a reduction in overall yield relating to the incorporation of all the protein solids that are present in the starting dairy liquids into resulting cheese curds. Furthermore, lactose is

34

Whey Protein

incorporated with difficulty into cheese products because, under the conditions prevalent in cheese during storage, lactose crystallizes from the aqueous phase, thereby producing a graininess that detracts from the overall organoleptic quality of the cheese product. Nevertheless, increased incorporation of lactose into cheese products would increase the efficiency of use of all the nutritive components present in the starting dairy liquids. These problems have been recognized for many years. Several methods were proposed early with the objective of recovering whey proteins in cheese products. For example, whey proteins have been concentrated or dried from whey, and then recombined with cheese (see, e.g., Kosikowski, Cheese and Fermented Foods, 2nd ed., Edwards Brothers, Inc., Ann Arbor, Mich., 1977, pp. 451-458). Unfortunately the whey recovered from such procedures does not have the appropriate physical and chemical properties conducive to making good quality natural cheeses or process cheeses. An alternative approach has been to coprecipitate whey proteins with casein, as disclosed, for example, in U.S. Pat. No. 3,535,304. Again, however, the final product of this process lacks the proper attributes for making processed and imitation cheeses. Web site: http://www.delphion.com/details?pn=US06270814__ •

Isolating.beta.-lactoglobulin and.alpha.-lactalbumin by eluting from a cation exchanger without sodium chloride Inventor(s): Etzel; Mark R. (Madison, WI) Assignee(s): Wisconsin Alumni Research Foundation (madison, Wi) Patent Number: 5,986,063 Date filed: July 31, 1998 Abstract: A method is provided for isolating the proteins,.beta.-lactoglobulin and.alpha.lactalbumin, from whey with a single cation exchanger, and using different pH values for eluting the proteins as separate fractions without using salt elution. A whey protein solution is adjusted to a pH of less than about 4.5. The solution is contacted with a cation exchanger to obtain a bound fraction containing.alpha.-lactalbumin and.beta.lactoglobulin. The bound fraction is adjusted to a pH of about 4.0 to 6.0 and a.beta.lactoglobulin fraction is eluted at this pH in the absence of sodium chloride. The pH of an remaining bound fraction is adjusted to about 6.5 or greater and an.alpha.lactalbumin fraction is eluted. The method is advantageously conducted at elevated temperatures ranging from 35.degree. C. to 50.degree. C. The ion exchanger may be cross-linked polymeric beads made of cellulose, agarose or dextran, or a microporous polymeric membrane made of regenerated cellulose, polysulfone or cellulose acetate, and may contain charged immobilized molecules such as carboxymethyl or sulfopropyl moieties. Excerpt(s): Complete bibliographic citations of the references referred to herein can be found in the Bibliography section, immediately preceding the claims. This invention is directed to a process of selectively fractionating.alpha.-lactalbumin and.beta.lactoglobulin from whey using cation exchange. Specifically, the present invention is directed to a single cation-exchange method that produces both proteins in a substantially purified state. Two significant proteins in whey are alpha-lactalbumin (.alpha.-lactalbumin) and beta-lactoglobulin (.beta.-lactoglobulin).beta.-Lactoglobulin is a characteristic protein in milk of ruminants, but does not occur in human milk.alpha.Lactalbumin is found in the milk of all mammals and represents a major protein in human milk. This protein is largely used both in preparation of humanized milk and compositions of non-allergenic milk products for infants who are allergic to.beta.-

Patents 35

lactoglobulin in cow's milk.alpha.-Lactalbumin represents about 25% of the whey proteins in bovine milk, whereas it represents over 40% of human milk. Thus there are two markets in the infant formula industry, one to deplete.beta.-lactoglobulin and the other to supplement.alpha.-lactalbumin. Web site: http://www.delphion.com/details?pn=US05986063__ •

Liquid sterilized food composition and process for making same Inventor(s): Jost; Rolf (Bolligen, CH), Munz-Schaerer; Daniela Doris (Konolfingen, CH) Assignee(s): Nestec S.a. (vevey, Ch) Patent Number: 6,548,098 Date filed: March 14, 2000 Abstract: The present invention relates to liquid, sterilized food compositions including about 20 to 45% by weight of a milk, between about 10 to 20% by weight of egg, between about 10 to 20% by weight of cream, between about 15 to 30% by weight of a sugar, and whey protein in an amount of about 4 to 10% by weight, wherein the compositions are suitable for making heat-set gelled food products. The invention also relates to a process for making such compositions by preparing an acid phase of an acid, the whey protein and water; preparing a neutral phase of the milk, sugar, egg and cream components; sterilizing the acid phase and neutral phase separately from one another; and then combining the sterilized acid phase and the sterilized neutral phase to obtain the compositions. Excerpt(s): The present invention relates to liquid, sterilized food compositions containing milk, egg, cream and sugar, which compositions are suitable for making various heat-set gelled products such as puddings and custards. Heat-set gelled products such as puddings are known in the art. One method for making a heat-set gelled product comprises mixing one volume of sweetened condensed milk with two volumes of milk and three eggs. The ingredients are then mixed well and baked according to a conventional oven heat treatment. The eggs lead to gel formation during the oven heat treatment. After cooling, a nice, well shaped pudding results. During a high heat treatment, however, functional properties of the egg such as the gelation property are lost, which complicates production of ready to use food compositions that must be subjected to an ultra-high temperature (UHT) treatment. For example, European Patent Application no. 0,186,233 discloses a pudding-like ready to eat dessert product wherein a whey protein concentrate obtained by ultra filtration is subjected to a denaturation treatment followed by homogenization and, subsequently, other classical ingredients are added and the composition is heat treated to obtain the pudding. This method, however, undesirably requires the addition of thickening agents, such as starch and gelatin, to obtain the required gelling effect. European Patent Application no. 0,820,704 discloses an egg-based product which has the ability to emulsify and to expand and gel on cooking. The method of making the disclosed product is based on the presence of casein and calcium, which allows the gelation by heat-treatment. The presence of calcium, however, leads to the undesirable formation of an unpleasant taste, which is unacceptable to consumers. Web site: http://www.delphion.com/details?pn=US06548098__

36

•

Whey Protein

Manufacture of spreadable low-fat cheese Inventor(s): Hormann; Angela Hedwig (Kempten, DE), Kaindl; Helmuth Barthlomaus (Neu-Ulm, DE), Mayer; Klaus (Kleve, DE) Assignee(s): Van Den Bergh Foods Co., Division of Conopco, Inc. (lisle, Il) Patent Number: 6,036,979 Date filed: August 5, 1996 Abstract: Method of manufacturing spreadable low fat fresh cheese devoid of non-dairy binding or structuring agents or added whey protein having a dry matter content of over 25% wt., a fat content of 0-10 and preferably 0-7% wt. on dry matter and a Stevens value in excess of 200 at 10.degree. C. Excerpt(s): Several methods are known in the art for manufacturing low-fat fresh cheese and in the last decennia an ultra-filtration step for concentrating the cheese milk is usually applied, like the one described in Deutsche Milchwirtschaft 35 1790-1795 (1984) and 36 1034 1036-41 (1985). In practice the structure and rheology of the products are not quite satisfactory and cannot be fully remedied by adding fat or cream after the ultrafiltration step. Additionally attempts have been made to improve the rheology by the addition of binding or structuring agents, e.g. non dairy products such as gelatin, carrageenan, starches, as well as additional whey protein. In practice this resulted in organoleptic deterioration and/or an increase in ingredients to be declared. It is an object of the invention to provide a low fat fresh cheese product having a spreadable character without using non-dairy binders or structuring agents or added whey protein. Of course this does not exclude the later addition of flavourants, herbs, spices, fruits, nuts, etc. Another object of the invention is providing a simple process for manufacturing such a fresh cheese product. In this description and claims "low-fat" is used for 0-10 and preferably 0-7% wt. fat, calculated on total weight. Web site: http://www.delphion.com/details?pn=US06036979__

•

Method of preparing low fat sausage Inventor(s): Atsuta; Eiji (Saitama, JP), Kawanari; Masami (Saitama, JP), Maeda; Maki (Tokyo, JP), Sato; Kaoru (Saitama, JP) Assignee(s): Snow Brand Milk Products Co., Ltd. (sapporo, Jp) Patent Number: 5,948,462 Date filed: March 25, 1997 Abstract: A method of preparing low fat sausage having a juicy feeling is provided by adding heat-denatured whey protein and emulsified composition comprising heatdenatured whey protein and edible oil and fat to raw material meat for sausage.The invention also provides low fat sausage which has the same meat structure and juicy feeling as usual sausage comprising animal fat such as hog fat and the like. Excerpt(s): The present invention relates to a low fat sausage and a preparing method thereof. More specifically, it relates to low fat sausage which has the same food texture and juicy feeling as conventional sausage by combining heat-denatured whey protein and emulsified composition comprising heat-denatured whey protein and edible oil and fat in place of hog fat and/or beef tallow and which contains a lower amount of fat than conventional sausage. As public concern is recently directed to health, the prevention of excessive calorie intake, obesity or diseases of adult people is regarded as

Patents 37

serious. Demand for foods with a reduced amount of animal fat is being enhanced. However, when the amount of fat in sausage was simply reduced, it was inevitable not only that flavor thereof became worse but also that juicy feeling specific to sausage was lost and it became crumbly. Usual fat-rich sausages have good food texture and juicy feeling, that is, such a feeling as fat containing juice spread in the whole mouth. This can be explained by the fact that sausages contain 20-30% of fat such as hog fat and so on. In Japanese published unexamined patent application No.112969/1989, though emulsion comprising edible oil and fat was used for substitution of animal fat, edible detergent was added so as to give its concentration of about 0.1-1% by weight for preparation of emulsion. That is, this concept was to use a stable emulsion. These stable emulsion affected meat structure of low fat sausages and could not make the sausages as juicy as sausage comprising the usual amount of fat. Web site: http://www.delphion.com/details?pn=US05948462__ •

Method of producing iron-whey-proteolysate complex Inventor(s): Ikenaga; Akihito (Oomiya, JP), Sakurai; Toshio (Tokyo, JP), Sato; Kaoru (Kamifukuoka, JP), Uchida; Toshiaki (Kawagoe, JP) Assignee(s): Snow Brand Milk Products Co., Ltd. (hokkai-do, Jp) Patent Number: 6,139,882 Date filed: August 10, 1999 Abstract: A carbonate- and/or bicarbonate-iron-whey-proteolysate complex includes 1 to 1,000 atoms of iron and one or more molecules of carbonate and/or bicarbonate per one molecule of whey-protein as measured before whey proteolysis, and exhibits no specific iron taste. The carbonate- and/or bicarbonate-iron-whey proteolysate complex is used in drugs, foods, drinks, and animal feed for the purposes of an iron supplement for treatment and prevention of anemia. Excerpt(s): The invention relates to a complex including iron and whey protein derivative, and particularly to an iron-whey-proteolysate complex using a carbonate and/or bicarbonate. The complex is characterized by no particular iron taste and used in drugs, foods, drinks, and animal feed for the purpose of an iron supplement. The present invention also relates to a method of producing the above complex. Whey is a by-product being formed from the production process of cheese and casein, and a desirable food material rich in protein, mineral, lactose, and other trace constituents. Compared with casein, whey protein is superior in amino acid composition, and therefore, it can be used as a source of protein constituting a highly nutritious food. Due to the increase in consumption of cheese in recent years, the output of whey has increased as well. Developing further usage of whey is now called for from the point of protecting the environment and using a natural resource. The amount of iron intake from the Japanese diet has almost leveled off since 1975, with a fluctuations in the sufficiency of the daily-recommended amount at around 100 percent. Iron may be one of the nutrients in our diet which we should pay attention to. In addition, worldwide, iron is the nutrient that tends to be lacking in the regular diet. In particular, it is necessary to supply iron supplements in drink, food and tablets for iron deficient people or pregnant women. Adding an iron salt, such as iron sulfate and iron citric acid, to foods and drinks, however, causes a specific unpleasant iron taste, and may irritate or damage the stomach lining. Therefore, the quantity of iron added has been limited. As hemoferrum of organoferrum also has problems of flavor, such as metal flavor or bloody taste, the addition of those ingredients to foods and drinks has been limited. To promote iron

38

Whey Protein

absorption, adding milk casein, amino acids, and caseinophophopeptide has been tested according to Japanese Patent Application Laid-open No. 59-162843. These products, however, have problems such as not eliminating specific iron flavors, and if the products are used simply in a limited quantity that does not give the specific iron flavors, the products are not effective. Web site: http://www.delphion.com/details?pn=US06139882__ •

Method of separating and recovering proteins from a protein solution Inventor(s): Ayers; John Stephen (Palmerston North, NZ), Elgar; David Francis (Palmerston North, NZ), Pritchard; Mark (Palmerston North, NZ) Assignee(s): Massey University (nz), New Zealand Dairy Board (nz) Patent Number: 6,528,622 Date filed: April 30, 1999 Abstract: A preparative method of isolating a preselected whey protein or group of whey proteins from a solution is provided. The method comprises the following steps: (a) contacting a whey protein solution with the preselected ion exchanger for a time and at a temperature sufficient to enable the preselected whey protein to be adsorbed; wherein the whey protein solution has (1) a protein content in the range of about 5% to about 20% by weight, (2) a pH of a preselected level, which is the level at which the preselected whey protein or group of whey proteins selectively binds to the preselected ion exchanger, and (3) a reduced ionic strength; and (b) recovering either or both of the following: (1) the whey protein component adsorbed in step (a), and (2) the breakthrough whey protein component not adsorbed in step (a). It is preferred that the whey protein solution is a retentate obtained via ultrafiltration of whey, having reduced ionic strength, or a whey protein concentrate powder which has been reconstituted with water. Excerpt(s): This invention relates to a preparative method for separating and recovering whey proteins from a protein solution. More particularly, it relates to a process for separating and recovering proteins from a whey protein solution using ion exchange. It is known in the art that proteins can be fractionated and recovered from whey protein solutions using ion exchange. It is also known that there are a large number of parameters which determine the protein capacity of the ion exchanger, the yield of protein and which particular proteins are adsorbed by which type of ion exchangers under what conditions. For example, the pH of the protein solution and the isoelectric point (IEP) of the protein largely determine whether the protein will bind to a cation or anion exchanger. In addition, the protein is in competition for binding sites with other ionic species in solution, such as salts, and this competition can reduce or even prevent the adsorption of the protein. There are also behavioural differences between the many ion exchangers available for use. The information published over the last twenty years concerning the separation of whey proteins has largely been determined empirically. It is also known, and the applicants have confirmed, that preconcentration of whey protein solution above a concentration of about 2% protein prior to ion exchange results in a loss of protein capacity in the ion exchanger. This is true for proteins in general. R K S Scopes (in Protein Purification, Principles and Practices, 2nd Edition, pages 101 and 118, Springer-Verlag, N.Y., 1987) advocates the use of protein concentrations of 0.5% and states that 3% is too high especially if a substantial proportion of the protein is going to be adsorbed.

Patents 39

Web site: http://www.delphion.com/details?pn=US06528622__ •

Nutritional composition Inventor(s): Anantharaman; Helen Gillian (Shanghai, CN), Fuchs; Eileen C. (Gaylordsville, CT), Garcia-Rodenas; Clara L. (Forel, CH), Guigoz; Yves (Epalinges, CH), Leathwood; Peter (Blonay, CH), Mallangi; Chandrasekhara R. (New Milford, CT), Reiffers-Magnani; Kristel (Rotterdam, NL), Turini; Marco (Epalinges, CH) Assignee(s): Nestec S.a. (vevey, Ch) Patent Number: 6,592,863 Date filed: March 29, 2001 Abstract: A composition for a nutritional supplement for convalescing patients recovering from illness or surgery, those with limited appetite such as the elderly, children or anorexic patients, or those who have impaired ability to digest other sources of protein such as persons having chronic gastritis who have a reduced gastric pepsin digestion. The supplement comprises: (i) a protein source which provides at least about 8% total calories of the composition and which includes at least about 50% by weight whey protein; (ii) a lipid source having an omega 3:6 fatty acid ratio of about 5:1 to about 10:1 and which provides at least about 18% total calories of the composition; (iii) a carbohydrate source; and (iv) a balanced macronutrient profile comprising at least vitamin E and vitamin C. The supplement has reduced capacity to induce satiety. Also disclosed are a method of production of the composition; use of the composition in the manufacture of a functional food or medicament; and a method of treatment which comprises administering an effective amount of the composition. Excerpt(s): The present invention relates to a composition for a nutritional supplement; a method of production of the composition; use of the composition in the manufacture of a functional food or medicament for the nutrition, prevention or treatment of convalescing patients recovering from illness or surgery, those with limited appetite such as the elderly, or anorexic patients, or those who have impaired ability to digest other sources of protein such as persons having chronic gastritis who have a reduced gastric pepsin digestion; and a method of providing nutrition or treatment which comprises administering an effective amount of the composition. Many people do not take in sufficient nutrients for a nutritionally complete diet. In order to assist these people, nutritional supplements have been developed. Nutritional supplements are usually not intended to provide all the nutrients necessary for a nutritionally complete diet; instead they are generally intended to supplement the diet such that it becomes more nutritionally complete. However, in some instances they may provide complete nutrition. There are many targets for nutritional supplements; for example sick patients, convalescing patients, anorexic patients and the elderly. For sick and convalescing patients, the spontaneous intake of food is often lower than normal and insufficient to meet nutritional needs. Recovery and restoration of strength may therefore be impaired. A significant proportion of the elderly, on the other hand, tend to eat too little to meet all of their nutritional needs. This is usually due to reduced energy needs following reduction in body weight and diminished physical activity. Anorexic patients by definition suffer a loss of appetite and do not take in sufficient nutrients. In all cases, supplementation to provide missing nutrients can offer advantages. Web site: http://www.delphion.com/details?pn=US06592863__

40

•

Whey Protein

Nutritional meat extender compositions Inventor(s): Born; Terri Alice (Shakopee, MN) Assignee(s): Novartis Nutrition AG (berne, Ch) Patent Number: 6,419,977 Date filed: March 27, 2000 Abstract: A novel meat extender composition for boosting the nutritional value of meat contains a four component dry mix system of whey protein concentrate, maltodextrin, a starch and non-fat dry milk. Additional vitamins, minerals, spices and a flavor enhancer may also be added to improve the organoleptic characteristics of the meat which is preferably ground or chopped for easier consumption. Excerpt(s): The present invention relates generally to food additives, bulking agents and the like which alter the constituency or texture of the food product to which they are added. More specifically, the present invention relates to nutritional meat extender compositions which have been modified to alter the texture or grain of meat preparations while at the same time fortifying the meat with additional nutrients for patients in need of same. Today's health conscious society is continually demanding better tasting, low calorie and low fat food products. Present FDA regulations require that any lean or low fat products contain no more than 10% fat. However, in fresh ground meat products, when fat is reduced the water content is increased proportionately. This has a direct effect on the meat product's texture and color and can ultimately affect the meats' flavor and taste as well. In nearly all food products, fat contributes to flavor, texture and mouthfeel of the food in question and consequently its reduction has a direct (usually negative) effect on the foods acceptability. One of the major problems that occurs with respect to meat texture when fat is removed is that the toughness of the product is significantly increased. Soy protein in particular has been used as partial fat replacer with limited success in sausages and other ground meat products due to the off-taste attributable to the soy. Certain gums such as carrageenan, guar and carboxymethyl cellulose have also been used to reduce the water content but these have generally been found to be detrimental to the meat's texture. Web site: http://www.delphion.com/details?pn=US06419977__

•

Peptide mixture and products thereof Inventor(s): Akazome; Yoko (Kanagawa, JP), Isomura; Naoko (Kanagawa, JP), Kawaguchi; Yasushi (Kanagawa, JP), Kawamoto; Mihoko (Kanagawa, JP), Miyakawa; Hiroshi (Kanagawa, JP), Ochi; Hiroshi (Kanagawa, JP), Saito; Hitoshi (Kanagawa, JP), Shimamura; Seiichi (Kanagawa, JP), Tamura; Yoshitaka (Kanagawa, JP) Assignee(s): Morinaga Milk Industry Co., Ltd. (tokyo, Jp) Patent Number: 5,952,193 Date filed: April 14, 1997 Abstract: A method for producing a peptide mixture from whey protein by (1) adding at least one protease to an aqueous solution of at least one whey protein to hydrolyze the whey protein, (2) measuring the amount of a free amino acid selected from the group consisting of lysine, phenylalanine, leucine and arginine produced during the hydrolysis of the whey protein, (3) calculating the amount of the free amino acid with respect to the total amount of the amino acid contained in the whey protein, and (4)

Patents 41

terminating the hydrolysis when the calculated amount of the free amino acid with respect to the total amount of the amino acid contained in the whey protein falls within a predetermined range. The inventive method provides a whey protein hydrolysate of consistent quality. Excerpt(s): The present invention relates to a whey protein hydrolysate having specific physicochemical properties and a method for producing the same, and in particular to a novel whey protein hydrolysate which has exceptional gastrointestinal absorption properties and amino acid balance, which is effective in preventing and treating food allergies and has antioxidant action, which is palatable, and which can be used in a wide variety of applications, as well as to a method for producing the same. The present invention also relates to a method in which a peptide mixture containing a specific amount of a free amino acid is produced with consistent quality in a state that is always stable. The present invention furthermore relates to a method in which a peptide mixture with a low phenylalanine content that can be ingested daily by patients suffering from amino acid metabolic disorder, particularly, phenylketonuria, which is a disease requiring a limited intake of phenylalanine, is produced with consistent quality in a state that is always stable. Web site: http://www.delphion.com/details?pn=US05952193__ •

Process for enhancing the incorporation of whey proteins in the cheese curd Inventor(s): Sanchelima; Juan A. (1783 N.W. 93rd Ave., Miami, FL 33172) Assignee(s): None Reported Patent Number: 6,015,579 Date filed: August 21, 1998 Abstract: A process for enhancing the incorporation of seric or whey protein in the cheese curd to be used in a continuous flow method for producing cheese. The process includes the steps of raising the temperature to between 75 and 85 degrees centigrade for a period of time that could vary from 10 minutes to 30 minutes. Subsequently, the temperature of the milk is lowered and maintained between 38 and 48 degrees centigrade for the rest of the process. The next step involves the addition of a coagulation agent at a rate of between 20 and 40 percent more than what is conventionally used. The resulting curd is then cut in relatively small pieces to increase its effective surface area. Then, the next step involves the addition of calcium chloride at a rate that is between 150 and 190 percent above (or 2.5 to 2.9 times) the used amount used. The curd is then finally drained and molded. Excerpt(s): The present invention relates to a process for enhancing the incorporation of whey proteins in a continuous flow processing of milk. The processing of milk, requires inter alia exposure to predetermined temperatures over a given time period. For pasteurizing milk, for example, in a modern continues flow process the milk is typically exposed to a relatively high temperature (72.degree. to 75.degree. C.) for a relatively short time (16 seconds). And this is referred to as the HTST (High Temperature Short Time) method. Another method for pasteurizing milk is known as the LTH (Low Temperature Long Time) method wherein the milk is held for 30 minutes at a relatively lower temperature of 63-65.degree. C. Both processes have their advantages and disadvantages. Web site: http://www.delphion.com/details?pn=US06015579__

42

•

Whey Protein

Process for incorporating whey protein into cheese Inventor(s): Bahrani; Rashad (Libertyville, IL), Byrd; Rashida Uchefuna (Chicago, IL), Campbell; Bruce (Glenview, IL), Kent; Clinton (Evanston, IL), Kijowski; Mark (Chicago, IL), Lee; Joy (Glenview, IL), Nellenback; Tim (Arlington Heights, IL), Pfeifer; Jochen Klaus (Evanston, IL), Smith; Christopher Burl (Hanover Park, IL), Zaikos; William (Chicago, IL) Assignee(s): Kraft Foods Holdings, Inc. (northfield, Il) Patent Number: 6,558,716 Date filed: December 13, 1999 Abstract: The present invention provides processes for making a stable cheese product supplemented with functionally enhanced whey protein. In a preferred embodiment of these methods, the cheese product is cream cheese. The added whey protein is functionally enhanced by exposing cheese curds or dairy liquids containing the whey protein to controlled heat treatment and/or treatment at high shear rates. The invention further provides a stable cheese product that is characteristic of a particular variety of cheese and that is supplemented with functionally enhanced whey protein. In a preferred embodiment, the supplemented cheese product is cream cheese. Excerpt(s): This invention relates to a method that allows or provides for increased incorporation of whey protein (in the form of "functionally enhanced" whey protein) in cheese. The method uses high shear mixing and carefully controlled heat treatment to provide the functionally enhanced whey protein. This functionally enhanced whey protein can be incorporated into cheese products to provide stable products having increased levels of whey protein without adversely affecting the organoleptic properties of the resulting cheese products. Cheese compositions are generally prepared from dairy liquids by processes that include treating the liquid with a coagulating or clotting agent. The coagulating agent may be a curding enzyme, an acid, or a suitable bacterial culture or it may include such a culture. The coagulum or curd that results generally incorporates casein that has been suitably altered by the curding process, fats including natural butter fat, and flavorings arising during the processing (especially when using a bacterial culture as the coagulating agent). The curd is usually separated from the whey. The resulting liquid whey generally contains soluble proteins not affected by the coagulation; such proteins are, of course, not incorporated into the coagulum. Nevertheless, whey proteins have high nutritive value for humans. In fact, the amino acid composition of such whey proteins is close to an ideal composition profile for human nutrition. Whey proteins are also understood to have superior emulsifying capabilities in comparison with casein. Without wishing to be bound by theory, the incorporation of whey protein is expected to reduce defects such as phase separation during processing, and, in the case of cream cheese, to also provide a smoother creamier product. In addition, such whey proteins provide a low cost dairy product which, if successfully incorporated into cheese products, would significantly increase the overall efficiency and effectiveness of the cheese-making process. Web site: http://www.delphion.com/details?pn=US06558716__

Patents 43

•

Process for making liposomal ion-exchange whey protein and products thereof Inventor(s): Antonio; Joey (3516 Ave. E, Kearney, NE 68847), Hicks; Ian (5967 Jacaranda La., Yorba Linda, CA 92887), Klein, IV; S. Keith (10314 Lynbrook Hollow, Houston, TX 77042), Miller; David F. (1525 Camelot Dr., Corona, CA 91720), Quick; Charles B. (12031 Waldemar, Houston, TX 77077), Reynolds; Ian J. (401 W. Spreading Oaks, Friendswood, TX 77546), Rush; David (1239 Fawn Valley, League City, TX 77573) Assignee(s): None Reported Patent Number: 6,019,999 Date filed: December 2, 1998 Abstract: Described is a process for making a liposomal, ion-exchange whey protein and products thereof, which result in the sustained release of amino acids into the body's circulation to generally promote skeletal muscle protein synthesis, decrease body fat in association with diet modification and improve exercise performance. The whey protein is preferably encapsulated in a liposome using a cold, or non-heated, process. After the liposomal, ion-exchange whey protein has been prepared, it is then preferably lyophilized to deliver macronutrients for use as a sports nutrition supplement and for use in medical or clinical catabolic applications. Excerpt(s): The present invention relates generally to a method for making a timed release protein supplement and products therefor. Specifically, the present invention relates to a process for making a liposomal, ion-exchange whey protein, which results in the sustained release of amino acids into the body's circulation to promote skeletal muscle protein synthesis, to improve body composition and exercise performance. The plasticity of human skeletal muscle, with regard to growth and atrophy, continues to be of great interest, especially in the areas of medicine, sports and nutrition. Additionally, the study of patients' catabolic conditions, especially in clinical and/or hospital situations, including prolonged bed rest, human immunodeficiency virus, post trauma (i.e., burns, surgery) and hormonal disorders (i.e., Cushing's Syndrome), the loss of body weight and/or the loss of muscle protein is of particular importance. As observed in catabolic conditions, muscle protein degradation normally exceeds muscle protein synthesis, which is a concern the present invention addresses. Skeletal muscle hypertrophy or growth is characterized by gains in myofibrillar mass and muscle fiber hyperplasia, as discussed by J. Antonio and W. Gonyea, "Muscle Fiber Splitting In Stretch-Enlarged Avian Muscle," Medicine and Science in Sports and Exercise, Vol. 26, No. 8, pp. 973-977, 1994. Strenuous resistance exercise has been shown to promote the elevation of muscle protein synthesis rates for a period of up to 24 hours, after the completion of the exercise. Possible explanations for this hypertrophic response include: elevated levels of anabolic hormones (i.e., testosterone, growth hormone, insulin-like growth factor), muscle stretch, and an overcompensation of protein synthesis to repair injured or damaged muscle tissue. Additionally, it is well known that many athletes eat frequent meals throughout the day in an attempt to maintain skeletal muscle in a continuous anabolic state. Web site: http://www.delphion.com/details?pn=US06019999__

44

•

Whey Protein

Process for producing low pH by-products from waste products of cheese production Inventor(s): Monte; Woodrow C. (6411 S. River Dr., No. 61, Tempe, AZ 85293) Assignee(s): None Reported Patent Number: 5,948,452 Date filed: August 31, 1998 Abstract: A process for producing pampered whey protein. The pH of whey protein is carefully controlled and maintained substantially constant during processing to produce a protein resistance to precipitation during sterilization. Excerpt(s): This invention relates to a process for producing pampered whey protein. More particularly, the invention relates to a process for producing useful low pH compositions from waste products during cheese production. In another respect, the invention relates to processes for producing cheese. Web site: http://www.delphion.com/details?pn=US05948452__

•

Production of an immunoglobulin enriched fraction from whey protein solutions Inventor(s): Ayers; John Stephen (Palmerston North, NZ), Elgar; David Francis (Palmerston North, NZ), Pritchard; Mark (Palmerston North, NZ) Assignee(s): Massey University (palmerston North, Nz), New Zealand Dairy Board (wellington, Nz) Patent Number: 6,592,905 Date filed: November 16, 1998 Abstract: This invention is directed to a process for producing an immunoglobulin enriched whey protein fraction from whey protein solutions. More particularly, it relates to the production of a whey protein fraction enriched in immunoglobulin, and optionally a whey protein isolate, using a cation exchanger under selected conditions. The selected conditions require overloading the cation exchanger with potentially absorbable protein which causes the exchanger to adsorb preferentially whey proteins other than immunoglobulin. The invention is also directed to the products produced by the process of the invention. Excerpt(s): This invention relates to a process for producing an immunoglobulin enriched whey protein fraction from whey protein solutions. More particularly, it relates to the production of a whey protein fraction enriched in immunoglobulins, and optionally a whey protein isolate, using a cation exchanger under selected conditions. Methods for isolating and purifying immunoglobulins from source materials are well known in the art. For example, physical methods of separating immunoglobulins from serum are known. Separation may be effected based on physical properties such as molecular weight, isoelectric point, electrophoretic mobility and solubility in various systems. It is recognised that milk products contain, among other things, a mixture of different proteins including immunoglobulin. A process for producing immunoglobulin enriched milk products, and particularly the whey left from cheese and casein making, is commercially desirable. Many methods are known whereby whey proteins can be recovered from whey by ion exchange either as mixtures of proteins or a particular protein selected in preference to others. Web site: http://www.delphion.com/details?pn=US06592905__

Patents 45

•

Production of substantially pure kappa casein macropeptide Inventor(s): Etzel; Mark R. (Madison, WI) Assignee(s): Wisconsin Alumni Research Foundation (madison, Wi) Patent Number: 6,168,823 Date filed: July 31, 1998 Abstract: The present invention relates to a process for producing a substantially pure.kappa.-casein macropeptide fraction having nutraceutical properties by contacting whey with an anion exchanger to yield a bound whey protein fraction enriched in.kappa.-casein macropeptide fraction and an unbound whey protein fraction depleted in.kappa.-casein macropeptide; and contacting the bound whey protein fraction enriched in.kappa.-casein macropeptide fraction with an adsorbent, specifically an immobilized metal affinity adsorbent, to separate out the substantially pure.kappa.casein macropeptide fraction. Excerpt(s): The present invention relates to a process for producing kappa-casein macropeptide having nutraceutical properties. The present invention specifically relates to a process for producing substantially-pure kappa-casein macropeptide from whey using anion exchange and immobilized metal ion affinity chromatography. The present invention is also directed to a method for providing a means for large-scale production of kappa-casein macropeptide in a substantially pure form using fewer steps than methods of similar capability in purity. Complete bibliographic citations of the references referred to herein can be found in the Bibliography section immediately preceding the claims. Nutraceuticals are foods that have specific medicinal and nutritional benefits. One nutraceutical, kappa-casein (.kappa.-casein), macropeptide comprises 15-20% of the protein in whey, making its supply plentiful and readily available for use in dietetic foods and nutraceuticals. Web site: http://www.delphion.com/details?pn=US06168823__

•

Proteinaceous microparticles and production thereof Inventor(s): Kusaka; Hiroaki (Takarazuka, JP), Nakano; Seiichi (Itami, JP), Tani; Akihiro (Itami, JP), Yamamoto; Norio (Kobe, JP), Yamamoto; Yoshihiro (Itami, JP) Assignee(s): Miki Trading Co., Ltd. (osaka, Jp), Takeda Food Products, Ltd (osaka, Jp) Patent Number: 6,051,271 Date filed: December 29, 1997 Abstract: Proteinaceous microparticles are obtained by lowering pH of a liquid mixture which contains a whey protein together with a metal element by using an acid, removing insoluble materials, raising the pH, and mixing the liquid mixture with an hydrophilic organic solvent. The microparticles are useful as a fat substitute containing no fat. Excerpt(s): The present invention relates to proteinaceous microparticles useful as a fat substitute containing no fat, and to the production thereof. Whey proteins are a kind of milk protein and composed of lactalbumin, lactoglobulin, etc., and they are denatured by heating at 72 to 75.degree. C. Utilization of whey proteins for foods has been studied in view of their properties, such as solubility, emulsifiability, gelling ability, etc. Recently, it has been proposed to use whey proteins particularly for textured substances as fat substitutes. Fat substitutes using proteins are roughly divided into gel

46

Whey Protein

compositions and emulsion-like compositions. Most of the emulsion-like compositions using whey proteins known so far are in the form of microparticles produced by heating for denaturation or using high shearing force. Singer et al. disclose denatured protein microparticles for fat substitutes prepared from whey proteins (JP-A 63-24857, U.S. Pat. No. 4,734,287). These microparticles are giant colloids of spherical particles formed by heating a whey protein aqueous solution under high shearing conditions. U.S. Pat. No. 4,143,174 discloses use of colloidal precipitates obtained from a whey solution for foods. These are non-proteinaceous colloidal insoluble precipitates formed by heating and raising pH of a concentrated permeate fraction of ultra-filtration of whey. For producing proteinaceous microparticles without heating for denaturation, there is a method wherein hydrophobic proteins dissolved in an organic solvent are dispersed in an aqueous solution (JP-A 4-502102, U.S. Pat. No. 246,435). However, because whey proteins are soluble in water, whey proteins cannot be used for this method. Examples of emulsion-like fat substitutes using insoluble salts are microparticles of titanium oxide, microparticles of calcium citrate (JP-A 5-260906, U.S. Pat. No. 5,219,602), etc. However, these salts cannot be completely substituted for fat nor used in foods in a large amount because they provide a rough feel and an astringent taste. Web site: http://www.delphion.com/details?pn=US06051271__ •

Purification of alpha-1 proteinase inhibitor Inventor(s): Antonsen; Kris P. (Berkeley, CA), Lee; Vivian W. (Alamo, CA) Assignee(s): Ppl Therapeutics (scotland) Limited (edinburgh, Gb) Patent Number: 6,194,553 Date filed: March 9, 1998 Abstract: A method for purifying human or other alpha-1 proteinase inhibitor (.alpha.sub.1 -PI) from a solution (which may be derived from the milk of a transgenic animal expressing the.alpha.sub.1 -PI) which comprises contacting the solution with a cation exchange substrate under conditions sufficient to bind non-tg-.alpha.sub.1 -PI contaminants to the substrate while not substantially binding tg.alpha.sub.1 -PI to the substrate. Using the preferred embodiment, the purified tg.alpha.sub.1 -PI contains as little as 40 pg non-.alpha.sub.1 -PI-whey protein per mg total protein. Excerpt(s): This invention concerns generally the purification of a therapeutically useful protein and specifically the purification to near homogeneity of alpha-1 proteinase inhibitor (.alpha.sub.1 -PI), especially transgenic human.alpha.sub.1 -PI from a nonhuman animal source. Currently,.alpha.sub.1 -PI (also known as.alpha.sub.1 -antitrypsin inhibitor) derived from human plasma is commercially available (Prolastin.RTM.alpha.sub.1 -PI, Bayer Corporation) to treat congenital deficiencies of the protein. Such plasma-derived.alpha.sub.1 -PI comprises about 85%.alpha.sub.1 -PI of total protein on a wt/wt basis. Human plasma as a source, however, has disadvantages, including a limited supply, and the potential of viral contamination. These disadvantages have prompted investigations into a variety of recombinant sources so that the existing patient population could be more fully treated and the number of indications expanded without the above disadvantages. Recombinant human.alpha.sub.1 -PI has been produced in both E. coli and yeast (Courtney et al., 1984; Sleep et al., 1991), but the lack of post-translation glycosylation by the microorganisms has led to unacceptably high pharmacokinetic clearance rates. While the conventional solution to this problem is to transfect mammalian cells to make a

Patents 47

recombinant form of the protein, this approach is too costly given the large dose of.alpha.sub.1 -PI needed for congenitally deficient patients (60 mg/kg/week). Web site: http://www.delphion.com/details?pn=US06194553__ •

Stable foams in a high acid environment Inventor(s): Chen; Wen-Sherng (Glenview, IL), Gonsalves; Alexander A. (Libertyville, IL), Hannan; Donald C. (Grayslake, IL), Marquez; Rafael J. (Chicago, IL), Mosiewicz; Krzysztof (Glenview, IL) Assignee(s): Kraft Foods, Inc. (northfield, Il) Patent Number: 6,372,280 Date filed: November 2, 1999 Abstract: An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat, a sweetener, whey protein, non-ionic stabilizer, and a nonionic emulsifier. The acidic component contains an edible acid in an aqueous solution. The acidic component may optionally contain a milk protein source and a non-ionic emulsifier. The foam is useful as a whipped topping which has freeze thaw stability and can be kept at refrigeration temperature for at least three weeks. Excerpt(s): The present invention is directed to stable, acidic foams, such as frozen whipped toppings, having a pH less than about 4.0, and preferably in the range of about 2.5 to about 3.5. More particularly, the present invention is directed to providing formulations that can produce stable foams in a high acid environment. Compositions and processes for preparing either dairy or non-dairy frozen whipped toppings are known in the art. U.S. Pat. No. 3,431,717 to Lorant; U.S. Pat. No. 4,411,926 to Trumbetas et al.; U.S. Pat. Nos. 4,251,560, 4,451,452, and U.S. Pat. No. 4,505,943 to Dell et al.; and U.S. Pat. No. 4,478,867 to Zobel et al. relate to such compositions and processes. The disclosures of these patents enable the production of freeze-thaw stable, frozen whipped toppings which are distributed as frozen products, which are thawed prior to use, and which can be stored in the refrigerator for up to 21 days without textural breakdown. The aforementioned prior art patents relate to frozen whipped toppings wherein the fat content is about 20 percent or more. U.S. Pat. No. 5,077,076 to Gonsalves et al. discloses milk solids and phosphate salt-containing formulations and processes which have enabled the production of comparably stable, frozen whipped topping having a fat content reduced to 15 percent or below. U.S. Pat. No. 5,384,146 to Gonsalves et al. is directed to frozen whipped topping formulations containing milk solids and glassy sodium polyphosphates having an average chain length of at least 18 to 50. U.S. Pat. No. 5,707,677 to Gonsalves et al. is directed towards a fat-free/low-fat frozen whip topping formulated with 0.5 to 3 percent starch. To prevent exposing the starch to high shear conditions, the starch was added to an homogenized emulsion in the form of an aqueous preblend. Web site: http://www.delphion.com/details?pn=US06372280__

48

•

Whey Protein

System and method for making enhanced cheese Inventor(s): Rhodes; Ken (2010-1 Silver Hawk Dr., Diamond Bar, CA 91765) Assignee(s): None Reported Patent Number: 6,120,809 Date filed: October 28, 1998 Abstract: A system and method for making an enhanced cheese product includes a milk processing system for developing cheese curd, and a mixing means which mixes the cheese curd and the enhancing agent. By applying negative pressure to a mixture of cheese curd and enhancing agent, the enhancing agent can be drawn into the cheese curds. The enhancing agent may include whey protein to increase product. Likewise, probotics, fat substitute, enzymes and flavorings may be added to the cheese curds to produce cheese products with reduced spoilage, decreased fat, accelerated ripening or new flavors. Excerpt(s): The present invention relates to systems, processes, and methods for making cheese products. More particularly, the present invention relates to a system and method for making cheese products which are enhanced to have a particular characteristic, such as increased yield, recovery of whey cream, desired protein content, water content, flavor, resistance to spoilage, accelerated ripening, or reduced, light, low fat, or fat free cheese, and Instant Quick Frozen Pizza cheese. The making of cheese is generally a labor-intensive process that requires large quantities of milk to develop any of the many popular varieties. Typically, cheese yields range from 6% to 12% depending upon the variety and moisture content of cheese. The remainder of the milk forms byproducts. Whey is the single largest product from the milk during the cheesemaking process and, prior to the present invention, has often been viewed as a negative byproduct. Numerous steps are required to turn milk into cheese having the desired characteristics of color, body, texture and organoleptic properties. Many of these steps are highly labor intensive and limit the speed and cost at which cheese can be produced. Additionally, success or failure in the market place is often determined by a company's ability to create cheese with the proper body, texture and organoleptic properties at the most competitive price. Because of the highly competitive nature of the cheese making industry, price differences of less than one cent per pound can provide significant advantages in the market place. Web site: http://www.delphion.com/details?pn=US06120809__

•

Textured whey protein product and method Inventor(s): Carpenter; Charles E (Wellsville, UT), Walsh; Marie K. (North Logan, UT) Assignee(s): Utah State University (north Logan, Ut) Patent Number: 6,607,777 Date filed: June 16, 2000 Abstract: A textured whey protein product for use as a meat extender or meat analog is prepared by thermoplastic extrusion of a composition containing whey protein concentrate and optionally an edible polysaccharide, such as cornstarch. Puffing of the extruded product results in a snack food product. Methods of making the meat extender product and the snack food product are also included.

Patents 49

Excerpt(s): Not applicable. This invention relates to food products. More particularly, the invention relates to textured whey protein for use as an extender of ground meat products, meat analog, and snack food and to methods of making thereof. There is a great demand for an extender of coarse-ground meat products. The market is currently occupied by a variety of textured vegetable proteins (TVPs), especially those from soybeans. Since 1983 most U.S. military purchases of ground beef have specified inclusion of 20% hydrated soy protein. Soy Proteins History, Prospects in Food, 3 INFORM 429-444 (1992). At the Third Annual Soy Symposium held in November, 1998, it was reported that the market for meatless meat products in the U.S. and Canada reached $180 million in 1995, $265 million in 1996, and was expected to reach $376 million in 1998. N. Chapman, Where Is the Soyfood Market Headed, Third Annual Soyfoods Symposium (1998) (www.soyfoods.com/symposium98/ ChapmanPaper98. html). It is predicted that the market for meatless meat products will pass one billion dollars by the year 2001. Web site: http://www.delphion.com/details?pn=US06607777__ •

Thermal and PH stable protein thickening agent and method of making the same Inventor(s): Daubert; Christopher R. (Apex, NC), Foegeding; Edward A. (Raleigh, NC), Hudson; Heather M. (Raleigh, NC) Assignee(s): North Carolina State University (raleigh, Nc) Patent Number: 6,261,624 Date filed: July 14, 1999 Abstract: A dry protein product useful as a thickening agent and fat substitute is provided. The powder can be readily reconstituted at room temperature, or refrigerated conditions, and can be used in frozen or refrigerated foods, at room temperature, and in cooking applications. When reconstituted the product preferably has a creamy, nongritty texture, although texture and consistency of the product can be adjusted depending upon the desired application. The dry powder of the invention may be prepared by hydrolyzing a protein preparation (typically, a whey protein preparation) to produce a hydrolyzed whey protein preparation; then gelling the hydrolyzed whey protein preparation to form a whey protein gel; then drying the whey protein gel; and powdering the whey protein gel. Food products containing the powder in hydrated form, including both frozen dessert products, beverages and cooked products, are also disclosed. Excerpt(s): The present invention is concerned with protein products, particularly whey protein products, that can be used as fat substitutes, thickening agents, water binders and the like, and methods of making the same. Patients who have difficulty swallowing (dysphagia) resulting from nerve or structural damage to the upper digestive tract have difficulty safely consuming liquids. Accordingly, such patients typically use commercially available thickening agents to safely consume nutritionally adequate amounts of foods and liquids. See generally C. Pelletier, Dysphagia 12, 74-78 (1997). Pregelatinized starch, also known as cold-water-soluble starch, is available as a thickening agent (see, e.g., BeMiller and Whistler, Ch. 4 in Food Chemistry, pg 204, (O. Fennema Ed. 3d ed. 1996). Such materials are conveniently provided in dry powder form and can be readily reconstituted in a variety of foods and beverages to increase the viscosity thereof. However, such materials do not serve as a source of protein, and obviously serve as an additional source of carbohydrate. For dysphagia patients, where food consumption is difficult, it is desirable to find ways to allow the patients to increase

50

Whey Protein

protein consumption, and/or decrease carbohydrate consumption. Accordingly, there is a need for a dry protein product that can be used as a viscosity modifying agent. Web site: http://www.delphion.com/details?pn=US06261624__ •

Topical compositions containing whey proteins Inventor(s): Collins; Donald F. (Plainview, NY), Mammone; Thomas (Farmingdale, NY), Marenus; Kenneth D. (Dix Hills, NY) Assignee(s): Color Access, Inc. (melville, Ny) Patent Number: 6,203,805 Date filed: November 10, 1998 Abstract: The present invention relates to topical compositions comprising a collagen enhancing effective amount of a whey protein, vitamin A, vitamin E and vitamin C in combination with each other. Vitamin E and vitamin C components are present in specific ranges based on their inverse effect in boosting collagen synthesis. The compositions can enhance the production of collagen in skin and improve the resiliency of the skin. The increased production of collagen using the compositions of the present invention restores proteins and vitamins to the skin and helps alleviate some of the effects of aging and photoaging of skin. The present invention also includes methods of applying the compositions to the skin. Excerpt(s): The invention relates to topical compositions containing whey protein which significantly increase the synthesis of collagen in skin. More specifically, the invention relates to topical compositions containing vitamin C, vitamin E and vitamin A in combination with whey protein which have collagen synthesis enhancing properties. Collagen is a fibrous protein that is composed of a triple chain helix structure having a sequence of repeating amino acids, glycine, and X and Y, X and Y being any amino acid, but are usually proline and hydroxyproline. The X and Y amino acids, particularly proline, in addition to the presence of imino acid residues, stabilize the helical structure of collagen. Collagen constitutes one quarter of the total amount of protein in the human body. It is the major fibrous element of skin, bone, tendons, cartilage, ligaments and blood vessels. Collagen represents about 70% of skin in terms of its dry weight and helps form the structural network of skin. The presence of collagen provides strength and resiliency in skin. While there are various types of collagen throughout the body, the collagen in skin is predominantly Type I and Type III, where 80% to 90% is Type I and the remaining 10% to 15% is Type III. Other types of collagen in skin, for example, Type IV, V, and I trimer are present in considerably smaller amounts. Web site: http://www.delphion.com/details?pn=US06203805__

•

Treatment of hypertension in mammals with hydrolyzed whey proteins Inventor(s): Davis; Martin E. (Tonka Bay, MN), Gauthier; Sylvie (Charny, CA), Pouliot; Yves (Charny, CA), Rao; Anand (Savage, MN) Assignee(s): Devisco Foods International, Inc. (lesueur, Mn) Patent Number: 6,630,320 Date filed: May 8, 2000

Patents 51

Abstract: Enzymatic digests of whey protein isolates were prepared using animal, bacterial and fungal proteases, and evaluated for antihypertensive activities. The antihypertension activity was obtained with a hydrolysate of whey protein isolate prepared with a porcine trypsin. The recovered hydrolysate is used to treat hypertension in mammals such as humans and domestic pets such as dogs and cats. Excerpt(s): The invention relates to a method for reducing hypertension in mammals with specific hydrolysates obtained by the enzymatic conversion of whey proteins. Hypertension has been reported to be the most important cause of human deaths in industrialized countries. (See, for example, Laragh, J. H., 1979, L'hypertension. Recherche, 105 (10): 1068-1076) Nearly 30% of the fatalities among adults would result from hypertension or from its renal, coronary or neurological complications. The elucidation of the physiological mechanisms responsible for hypertension has lead to the introduction of several pharmaceuticals for the treatment of hypertension and/or its symptoms, which include increased heart rate and increased blood pressure. It would be desirable to identify additional materials capable of treating hypertension or its symptoms, especially materials that can be easily employed as part of a simple regimen such as being included in food items. Web site: http://www.delphion.com/details?pn=US06630320__ •

Vegetarian pet treat Inventor(s): Gluck; Gilbert (Irvine, CA), Kent; Bradford L. (Sherman Oaks, CA), Yatcilla; Michael T. (Irvine, CA) Assignee(s): Cyvex Nutrition (irvine, Ca) Patent Number: 6,228,418 Date filed: April 7, 1999 Abstract: A treat for pets, primarily for dogs is made by first preparing a wet dough composition that includes approximately 25 to 50 percent by weight of corn flour; approximately 0.2 to 2.0 percent by weight of a palatability enhancer selected from the group consisting of vegetable digest, liver digest, poultry digest, beef digest; approximately 2 to 15 percent by weight of a protein, preferably selected from the group consisting of soy protein, whey protein and beef protein; approximately 0.1 to 5.0 percent by weight of a nutraceutical composition, and approximately 35 to 55 percent by weight of an aqueous solution that optionally includes a palatability enhancer where the palatability enhancer is present in the solution by approximately 1.0 to 5.0 percent by weight. The wet dough composition is baked and thereafter rebaked or fried. Prior to rebaking and or after frying the following further components may be added: 2 to 4 percent by weight of a palatability enhancing oil, 4 to 10 percent by weight of seasoning and one or more nutraceutical products. The pet treat product does not have any other ingredient of animal origin in substantial amount. Excerpt(s): The present invention is in the field of pet treats. More particularly, the present invention is in the field of pet treats which are palatable to pets, particularly to dogs and are based exclusively or virtually exclusively on vegetarian products and contain nutraceutical ingredients. Food products for pets and particularly specialty food products known as pet treats are old in the art. In this connection pet treats for dogs and cats, and primarily treats for dogs are of interest as background art to the present invention. Pet treats ideally should be highly palatable for the animal (pet) and at the same time should be relatively low in calories to avoid obesity in pets. The prior art has

52

Whey Protein

attempted to avoid high caloric content in pet treats by providing treats with high cellulose and fiber content. Palatability has, generally speaking, been achieved in the prior art by the use of meat and meat by-products, which, generally speaking, contain high levels of fat. The use of meat and meat by-products in any event, is considered undesirable or objectionable by a significant segment of the human population. For this reason there is need in the state-of-the-art for a pet treat, and particularly for a treat designed primarily for consumption by canines, which is palatable and is based exclusively or virtually exclusively on plant-based (vegetarian) products. The following specific patents are believed to be of interest as background to the present invention: U.S. Pat. No. 4,371,556 which describes a dog food that contains soy bean products; U.S. Pat. No. 4,892,748 which describes a low calorie pet treat that contains cellulose and a non-caloric gum binder and U.S. Pat. Nos. D0,354,613 and D0,380,072 which show decorative designs for pet treats. Moreover, U.S. Pat. Nos. 5,298,274 and 4,978,548 pertain to corn chip and tortilla chip making technology and also are of interest as background to the present invention. Web site: http://www.delphion.com/details?pn=US06228418__ •

Water continuous dairy base product and process for preparing such product Inventor(s): Bodor; Janos (Vlaardingen, NL), de With; Axel (Vlaardingen, NL) Assignee(s): Unilever Patent Holdings BV (vlaardingen, Nl) Patent Number: 6,113,969 Date filed: February 3, 1999 Abstract: A water continuous, acidified dairy base product is provided having a dry matter content of 19-40% that contains 7-18% fat and 7-18% protein, the protein contains casein and whey protein and contains at least 50% casein, the protein that is undissolved being 80-100%, that has a pH of 5.9-6.5, a firmness as indicated by the Stevens value at 10.degree. C. of at least 40 g and a particle size D3.2 as measured by laser diffraction of at most 15 micron. The product can be used for similar purposes as creme fraiche but it contains more protein and less fat and calories. A process for preparing the product is provided as well. Excerpt(s): The invention relates to a water continuous dairy base product and to a process for preparing such product. In the past decades, large groups of the population have changed their eating habits. Consumption of products such as mayonnaise, dressings, ice cream, dips, fancy desserts, spreads and cheeses, etc has increased dramatically while consumption of many more conventional foods has reduced. In parallel, physical activity has generally become less. As a result of these developments the diet of many people is more rich in fat and calories than is desirable. One product, for example, the use of which has strongly increased, is creme fraiche. It is used for preparing e.g. dressings, dips, spreads and desserts as well as many warm dishes e.g. sauces. Although it is very suitable for such purposes from a sensoric point of view, it typically contains about 35% fat, while its protein content is only about 3%. It is an objective of the present invention to provide a product that can be used for similar purposes but that has a more balanced nutritional composition, i.e. more protein, less fat and less calories. Web site: http://www.delphion.com/details?pn=US06113969__

Patents 53

•

Whey protein and carrageenan heat-set gels Inventor(s): Dunkerley; John Arthur (Cheltenham, AU), Pearce; Robert John (Beaumaris, AU), Wheaton; Tanya Wendy (Highett, AU) Assignee(s): Scientific and Industrial Research Organisation (australian Capitol Territory, Au) Patent Number: 6,497,915 Date filed: May 5, 1999 Abstract: This invention relates to a food ingredient, comprising a heat-set protein gel and a polysaccharide hydrocolloid which is present in an amount sufficient to influence the structure and texture of the gel, and a process for the preparation of the food ingredient. Excerpt(s): This invention relates to food ingredients, to methods for the preparation of such food ingredients and to food products comprising such ingredients. The invention is particularly, but not exclusively, concerned with food ingredients for use in reducedfat foods, and with the use of dairy whey protein in the preparation of such reduced-fat foods. Whey is the co-product from the manufacture of dairy products which utilise the casein proteins of milk. It contains principally lactose, minerals and the whey proteins representing approximately 20% of the total protein of cows' milk. The whey proteins are represented in majority by the two proteins,.alpha.-lactalbumin and.beta.lactoglobulin. In a previous invention a process was described for the fractionation of these major whey proteins in Australian Patent No. 616,411. International Patent Application No. WO93/00832 (PCr/AU92/00331) (the full disclosure of which is hereby incorporated herein) describes gelled food products in which microparticulate suspensions are stabilised in heat-set gels for food applications. When restricted protein unfolding occurs as a result of heating certain globular proteins in solution, gelation may occur if specific interactions between protein molecules enable an ordered threedimensional network to be formed. Such interactions affect intermolecular cross-lining involving hydrogen bonding, ionic and hydrophobic interactions. Adjuncts to such interacting protein systems which affect some or all of such cross-linking mechanisms may serve to modify the overall structure, texture and rheological problems of the gelled product. Web site: http://www.delphion.com/details?pn=US06497915__

•

Whey protein digestion products in cheese Inventor(s): Han; Xiao-Qing (Glenview, IL), Spradlin; Joseph E. (Hot Springs, AR) Assignee(s): Kraft Foods, Inc. (northfield, Il) Patent Number: 6,416,796 Date filed: April 27, 1999 Abstract: The invention provides a dairy composition containing a complex of a caseincomplexing whey protein digestion product and casein micelles, and methods for their preparation. Also provided are the digestion product and methods for its preparation. The digestion product is provided by the action of a non-rennet protease on whey protein, such that the digestion product remains with the curds when a composition including the complex is subjected to a renneting process that provides curds and a supernatant. The resulting curds also include casein degradation products. The non-

54

Whey Protein

rennet protease is the bacterial protease Novo SP 446. The invention additionally provides a cheese composition and a cheese product obtained by renneting a dairy composition containing the casein-complexing whey protein digestion product described herein and casein micelles. The resulting cheese composition includes whey protein digestion products and casein degradation products. Methods of preparing the cheese composition and the cheese product are also provided. Additionally, the caseincomplexing whey protein digestion product may be added directly to a cheese substance such as a processed cheese, a cottage cheese, and a cream cheese to provide a cheese product. Excerpt(s): This invention relates to cheese compositions containing enzymatically modified whey protein digestion products. The resulting compositions have advantageous flavoring and more optimal utilization of dairy components in the manufacture of cheese compositions. Cheese compositions are prepared from dairy liquids by processes that include treating the liquid with a coagulating or clotting agent. The coagulating agent may be a curding enzyme, an acid, or a suitable bacterial culture, or it may include such a culture. The coagulum or curd that results generally incorporates transformed casein, fats including natural butter fat, and flavorings that arise especially when a bacterial culture is used. The curd may be separated from the liquid whey, which contains soluble proteins not affected by the coagulation and that therefore are not incorporated into the coagulum. Whey is thus a byproduct of manufacturing and commercial processes that produce food products such as cheeses. Whey contains soluble substances such as lactose, and proteins such as.beta.lactoglobulin,.alpha.-lactalbumin, bovine serum albumin, immunological proteins and trace amounts of free caseins. Since large quantities of whey are available from the side streams of the food producing processes mentioned above, it would be desirable to more fully optimize utilization of the components of whey in the manufacture of dairy products in order to increase the utilization of the raw milk starting material and thereby enhance overall efficiency. The inability of whey proteins to be retained in the coagulum is an important factor contributing to a lack of efficiency in the conventional production of cheese curds, and to a reduction in overall yield relating to the incorporation of all the protein solids that are present in the starting dairy liquids into resulting cheese curds. These problems have been recognized for many decades. Several methods have been proposed with the objective of recovering whey proteins in cheese products. For example, whey proteins have been concentrated or dried from whey, and then recombined with cheese (see Kosikowski, Cheese and Fermented Foods, 2nd ed., Edwards Brothers, Inc., Ann Arbor, Mich., 1977, pp. 451-458). Unfortunately, in such procedures the recovered whey constituents do not have the appropriate physical and chemical properties conducive to making natural cheeses or process cheeses. An alternative approach has been to coprecipitate whey proteins with casein, as disclosed, for example, in U.S. Pat. No. 3,535,304. Again, however, the final product of this process lacks the proper attributes for making processed and/or imitation cheeses. Web site: http://www.delphion.com/details?pn=US06416796__ •

Whey treatment process for achieving high concentration of.alpha.-lactalbumin Inventor(s): Wu; Chao (Ames, IA) Assignee(s): Ampc (ames, Ia) Patent Number: 6,312,755 Date filed: July 16, 1999

Patents 55

Abstract: A method of making an.alpha.-lactalbumin enriched whey protein product is described. The method involves the treatment of a whey protein product with an acid to lower the pH of the whey protein product to 4.0 or below. This pH-lowering step allows the.alpha.-lactalbumin molecules to be concentrated more efficiently. Excerpt(s): This invention relates to a method for retaining the nutritive properties of whey. Specifically, this invention relates to the treatment of whey to enrich the.alpha.lactalbumin fraction. Whey is the liquid component of milk. During the process of making milk into cheese, whey protein is separated from the curds. Whey is a dilute liquid containing lactose, proteins, salts, and residual fat. Until recently, a major portion of commercially produced whey was discarded, causing major environmental pollution problems. With the advent of stricter environmental controls and regulations, whey proteins have been reexamined for their utility in the pharmaceutical, dietetic and food industries. Whey proteins have become more heavily incorporated into ice cream, bread, canned soup, infant formulas, and various other food products. Whey is also used as a livestock feed. Web site: http://www.delphion.com/details?pn=US06312755__ •

Wheyless process for production of natural mozzarella cheese Inventor(s): Cardona; Maria Lucrecia (Chicago, IL), Han; Xiao-Qing (Naperville, IL), Lincourt; Richard (Mundelein, IL), Silver; Richard Stuart (Wilmette, IL) Assignee(s): Kraft Foods Holdings, Inc. (northfield, Il) Patent Number: 6,372,268 Date filed: May 23, 2001 Abstract: The present invention provides a wheyless process for preparing natural mozzarella cheese using dry dairy ingredients. This process enables the manufacture of cheese from non-perishable or shelf-stable ingredients such as dried milk protein concentrate and anhydrous milkfat. This enables greater flexibility in the location of cheese manufacturing facilities as handling and/or transporting large quantities of fresh milk is not required. Also, in utilizing such a process, the need for refrigerated storage of the fresh milk would be minimal. The dry dairy ingredients used in the present invention comprise milk protein concentrates and blends of milk protein concentrates with up to about 50 percent of a second dry dairy ingredient selected from the group consisting of whey protein concentrate, whey protein isolate, calcium caseinate, sodium caseinate, rennet casein, acid casein, nonfat dry milk, and mixtures thereof. Excerpt(s): The present invention generally relates to methods for preparing mozzarella cheese. More specifically, the present invention relates to wheyless processes for preparing natural mozzarella cheese using dry dairy ingredients. Traditional mozzarella cheese is made by treating buffalo or bovine milk, either full or reduced fat, with chymosin or similar enzymes, then acidifying with lactic acid bacterial cultures or vinegar so as to form curds and whey. After separation from the whey, the curd is traditionally processed by a pasta filata system utilizing heat and mechanical working to impart the desirable "chicken breast" mozzarella texture. Traditional methods, while producing an excellent finished product, have the disadvantage of being relatively time consuming. Moreover, valuable milk proteins are lost in the whey and pasta filata immersion fluids. Adding further to costs, the removal of whey requires further processing for conversion into secondary products or treatment prior to disposal. Finally, there is a significant financial and logistical burden associated with the use of

56

Whey Protein

fluid milk since large quantities of fresh milk must be shipped and stored under refrigerated conditions. It is well known in the prior art to produce a processed mozzarella cheese having some of the attributes of natural cheese; such processed cheese may be substituted for natural cheese in some applications. Processed mozzarella cheese can be made using conventional mozzarella cheese curd, a proteinaceous ingredient (e.g., casein, caseinates, and milk protein concentrates) and a fat source (e.g., butterfat, cream, or vegetable oil) cooked in the presence of significant levels of emulsifying salts (e.g., sodium phosphates, sodium citrates, and the like). However, such process mozzarella cheese, in addition to compositional differences, does not have the desired textural or flavor attributes normally associated with natural mozzarella. Moreover, although the manufacture of processed mozzarella does not produce whey, the process utilizes traditional mozzarella curd which does require whey removal. Therefore, the processing costs associated with whey removal are not avoided. Web site: http://www.delphion.com/details?pn=US06372268__

Patent Applications on Whey Protein As of December 2000, U.S. patent applications are open to public viewing.9 Applications are patent requests which have yet to be granted. (The process to achieve a patent can take several years.) The following patent applications have been filed since December 2000 relating to whey protein: •

Aseptic cream substitute Inventor(s): Stuchell, Yvonne M.; (Decatur, IL) Correspondence: Banner & Witcoff; 1001 G Street N W; Suite 1100; Washington; DC; 20001; US Patent Application Number: 20030087001 Date filed: June 12, 2002 Abstract: An aseptic cream substitute comprising a composition of water, a dry blend, and a meltable oil or fat, wherein the dry blend comprises microparticulated and denatured whey protein concentrate and xanthan gum, wherein the composition is pasteurized and then homogenized to produce the aseptic cream substitute. Excerpt(s): This application is a continuation-in-part of U.S. Provisional Patent application Serial No. 60/297,781, filed Jun. 14, 2001, which is hereby incorporated by reference in its entirety. The invention is directed to an aseptic cream substitute. Chefs use dairy creams everyday in the preparation of food. However, chefs have also been substituting artificial creams for dairy creams to save money, for ease of handling, for improved shelf-life, or to provide nondairy fat alternatives. For example, Minor's Culinary Cream.TM. is a refrigerated commercial cream substitute for the food service market produced by Nestle. A blend of SIMPLESSE 100, gelatin, xanthan gum, and alginate is used to stabilize the cream substitute. The substitute creams must exhibit at least comparable performance to dairy creams to be commercially viable. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

9

This has been a common practice outside the United States prior to December 2000.

Patents 57

•

Balanced food powder composition Inventor(s): Kuslys, Martinas; (Grosshoechstetten, CH), Kwon, Steven; (Pasadena, CA), Russe, Catherine Marie; (Lincolnwood, IL), Sawyer, Harold; (Barrington, IL), Steele, Sarah Lathrop; (Libertyville, IL) Correspondence: Winston & Strawn; Patent Department; 1400 L Street, N.W.; Washington; DC; 20005-3502; US Patent Application Number: 20020094358 Date filed: January 17, 2001 Abstract: A balanced powder blend composition with at least one fat or oil source, at least one carbohydrate source, and at least one protein source, is described. This composition is advantageously added to a food to supplement the nutritional value of the food, but without substantially altering the taste of the food. The energetic amount of protein is between about 20% and 30%, the energetic amount of oil is between about 40% and 50%, and the energetic amount of carbohydrate is between about 25% and 35%. The carbohydrate source can be maltodextrin, the fat or oil source can be canola oil and/or milk fat, and the protein source can be whey protein, casein, a casein salt, or a mixture thereof. The mixture is prepared by admixing the ingredients with water, heating and homogenizing the mixture, and spray drying the mixture into a powder. An emulsifier can be added to the composition. Excerpt(s): The present invention concerns the use of a balanced food powder blend composition, more particularly to a neutral powder composition that contains a balanced quantity of carbohydrate, fat or oil, and protein. It is known in clinical nutrition, such as in enteral feeding, to have a composition comprising a protein source, a carbohydrate source and a lipid source. This is the object of U.S. Pat. No. 5,589,468 concerning a liquid enteral feeding designed for elderly patients. U.S. Pat. No. 5,916,612, the entire contents of which is incorporated herein by reference, describes a granular food product for preparation of instant foods that is prepared by mixing an oil or fat with an edible carbohydrate and/or protein powder materials to obtain a first mixture, and then further edible carbohydrate and/or protein powder materials are mixed with the first mixture to obtain a second mixture which is powdery or dough-like and that mixture is formed into granules by moistening and particle-to-particle contacting, and then the granules are dried. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

•

CHEESE WHEY PROTEIN HAVING IMPROVED TEXTURE PROCESS FOR PRODUCING THE SAME AND USE THEREOF Inventor(s): SOEDA, TAKAHIKO; (KAWASAKI-SHI, JP) Correspondence: Oblon Spivak Mcclelland Maier & Neustadt PC; Fourth Floor; 1755 Jefferson Davis Highway; Arlington; VA; 22202; US Patent Application Number: 20010053398 Date filed: June 24, 1999 Abstract: A process for producing a modified cheese whey protein, comprising:a)either adjusting the pH of an aqueous solution containing cheese whey protein to an alkaline pH; or heating an aqueous solution containing cheese whey protein; or adjusting the pH of an aqueous solution containing cheese whey protein to an alkaline pH and heating

58

Whey Protein

the solution;b) and thereafter reacting the cheese whey protein with transglutaminase to obtain a modified cheese whey protein. Excerpt(s): The present invention relates to a novel cheese whey protein having improved texture and a process for producing the same. In particular, a process for producing a cheese whey protein-containing powder, which comprises heating a cheese whey protein-containing solution to 80.degree. C. or less and adjusting the pH to 7 or more. These treatments are then followed by reacting the cheese-whey protein with transglutaminase. The resultant product is heated to a high temperature, dried and then used in making food products. This modified cheese whey protein can be used in processed foods such as poultry, meat, fish, dairy products, egg products, beverages and health foods. Additionally, the modified cheese whey protein can be used in these and other food products that require gelation, emulsifiability and foamability. Cheese whey protein is a by-product formed during the production of cheese. The recovery of cheese whey proteins is important because it makes efficient use for what is considered a waste product, thereby conserving resources and ultimately promoting environmental conservation. The cheese whey proteins are particularly useful as an additive to common foods to increase the nutritive value, owing to its high protein and carbohydrate content, with almost no fat. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Cheese yield enhancing method Inventor(s): Kumazawa, Yoshiyuki; (Kawasaki-shi, JP), Kuraishi, Chiya; (Kawasaki-shi, JP), Nio, Noriki; (Kawasaki-shi, JP), Sakaguchi, Shoji; (Kawasaki-shi, JP), Sakamoto, Jiro; (Kawasaki-shi, JP) Correspondence: Oblon Spivak Mcclelland Maier & Neustadt PC; Fourth Floor; 1755 Jefferson Davis Highway; Arlington; VA; 22202; US Patent Application Number: 20020043159 Date filed: August 8, 2001 Abstract: Herein is disclosed a cheese yield enhancing method in a cheese manufacturing method including a process of separating a cheese curd from a whey after a milk coagulating treatment of a material milk by a milk coagulating enzyme, said cheese yield enhancing method comprising steps of: adding/mixing a protein decomposing enzyme treated material of a milk whey protein (a partial hydrolysate of the milk whey protein) to the material milk; and subjecting a resulting mixture to the milk coagulating treatment by the milk coagulating enzyme, or said cheese yield enhancing method comprising steps of: adding/mixing a partial hydrolysate of a milk whey protein to the material milk; allowing transglutaminase to act on a resulting mixture; and subjecting the mixture to the milk coagulating treatment by the milk coagulating enzyme, whereby a yield of a cheese curd from a material milk, and therefore a yield of cheese may be enhanced and a cheese superior in quality may be manufactured. Excerpt(s): It is considered that a cheese originated when human beings began to raise livestock, that is, around 6,000 B.C. Generally, the cheese is roughly classified into a processed cheese and a natural cheese. The natural cheese is classified into ripen cheeses such as a super-hard cheese, hard cheese, semi-hard cheese, and soft cheese, and fresh cheeses subjected to no ripening process. The cheese is manufactured according to a very exquisite and sophisticated principle. First, manufacturing of the ripen natural

Patents 59

cheese will be described. Examples of a milk as a raw material (material milk) include milks of a cow, goat, sheep, buffalo, reindeer, donkey, camel, and the like, and these are used not only in a whole milk but also in a semi-skim milk, skim milk, and the like. As well known, a milk coagulating enzyme called chymosin (or rennet) is added to the material milk, or a so-called cheese starter, and the like are used, if necessary or as desired, in the material milk to form a coagulated material (cheese curd) (milk coagulating treatment). A major protein in the material milk is casein, and is formed of.alpha.s1-,.alpha.s2-,.beta.- and.kappa.-casein. The casein forms a micelle structure and exists in the material milk. The.kappa.-casein is distributed in the surface of a casein micelle, and contributes to stabilization of the micelle. Chymosin is an enzyme which cuts.kappa.-casein by a specific site, and through the cutting, peptide (called glycomacropeptide (GMP)) on a C terminal end which is exposed on the surface of the casein micelle and which is highly hydrophilic is separated from.kappa.-casein. GMP exists as a part of the whey protein after separated. After the cutting, remaining.kappa.casein is called para-.kappa.-casein, and is highly hydrophobic peptide. Therefore, after chymosin acts on.kappa.-casein, the highly hydrophobic para-.kappa.-casein is distributed in the surface of the casein micelle, and the casein micelle becomes unstable. As a result, the casein coalesces, and forms a so-called cheese curd. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Controlled-viscosity food flavoring system Inventor(s): Immel, Irwin W.; (Green Oaks, IL), Klemaszewski, Joseph L.; (Roscoe, IL), Morgan, Ellen K.; (Madison, WI), O'sullivan, Maurice; (Tralee, IE) Correspondence: Birch Stewart Kolasch & Birch; PO Box 747; Falls Church; VA; 220400747; US Patent Application Number: 20030044503 Date filed: August 16, 2001 Abstract: Composite food having a gelling agent, possibly selected from gelatin, egg white, modified waxy maize starch, whey protein concentrate, modified potato starch, gellan gum, and rennet casein, and a flavoring and/or texturing component, uniformly distributed throughout, possibly selected from nonfat dry milk, butter, enzyme modified cheese, BBQ seasoning blend, cheddar cheese, sugars, milk protein concentrate, vinegar, and partially hydrogenated soybean oil, with the remainder of the composite made up primarily of water. The composite food product is substantially solid and self-sustaining at ambient temperature. Also, method for preparing a flavored and/or textured food item for service by providing a servable portion of an optionally cooked food item, removing a servable portion of the self-sustainable food product from the food product, contacting the servable food portion with the servable food item portion to form a flavored and/or textured food item combination, normally arranged with the product on top of the food item, and optionally (d) heating the flavored and/or textured food item combination to prepare the food item for service. Excerpt(s): The present invention relates to the art of foodstuffs. More particularly, the present invention relates to gel-based products that can be used to enhance the flavor and/or texture of consumable food items. U.S. Pat. No. 2,561,333 discloses a reversible gel made from soybeans. A soybean material, e.g., soybean flakes, is treated to extract oil and alcohol solubles. It is said that the alcohol solubles are anti-gelling factors in the soybean flakes. The alcohol-extracted proteinaceous residue is then extracted with water to obtain a proteinaceous material suspended in aqueous solution. Insoluble fibrous

60

Whey Protein

material is then separated and in the remaining phase evaporated to dryness. That remaining material is capable of forming a reversible gel upon the addition of alcohol thereto. Suggested uses for the reversible gel are wines, cognacs, and so forth, as well as other flavors. At temperatures of approximately 30.degree. C. or below, a stable gel forms. That gel will become liquid if reheated. U.S. Pat. No. 4,016,278 describes a mozzarella cheese-like substitute of emulsified fat (with water) and a particular neutralized casein. The gel which is formed is remeltable to a stringy consistency at temperatures between about 20.degree. F. and 130.degree. F. This patent thus teaches that reversible gels can be made with protein emulsifiers, i.e., the particular neutralized casein, although the composition involved is one of a relatively high fat ratio. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Dairy product Inventor(s): McCarthy, Anthony J.; (Kells, IE), McDonough, Elizabeth Cecilia; (Kilkenny, IE), O'Connor, John Anthony; (Kilkenny, IE) Correspondence: Jacobson Holman Pllc; 400 Seventh Street N.W.; Suite 600; Washington; DC; 20004; US Patent Application Number: 20040022918 Date filed: April 7, 2003 Abstract: A diary product contains dairy proteins, the product being at least semi-solid and containing greater than 0.15% by weight of casein macropeptide (CMP). The mass ratio of CMP to whey protein is 1:4.9 or greater. The product may be a natural cheese or a processed cheese. To obtain the desired product, a natural casein isolate protein (NCI) source is combined with a moisture and a fat source and coagulated. Excerpt(s): The invention relates to a dairy product. Manufacture of cheese from milk is traditionally accomplished by coagulating milk using rennet enzyme. The coagulum has the tendency to contract into a curd as it expresses whey. The removal of whey from the curd is then effected. The curd may be further processed in different ways to become the final cheese. Casein macropeptide (CMP) is cleaved from the casein protein as a result of the action of the rennet on kappa casein and about 90% of this CMP is typically removed with the whey. Thus traditional cheese is an excellent source of nutrition, rich in minerals and protein while being low in whey proteins but also low in CMP. CMP is known to be therapeutically beneficial. A number of researchers have reported that CMP has significant bioactivity in regulating the digestive system (Stan et al. (1983) Fiziol Zh SSSR 69, 855-859). Research (Otani et al Milchwissenschaft 47 (8) 1992) has also shown that CMP was able to inhibit mitogenesis and that this could modulate the immune system to help prevent atopic reactions to food antigens. CMP was also found to have Bifidogenic (probiotic) properties (Azuma et al (1984) Agric. Biol. Chem., 48 (8), 2159-2164). Additionally CMP has been found to be effective against the cholera toxin (Kawasaki et al., (1992) Biosci. Biotech. Biochem., 56, 195-198) and has demonstrated inhibition of all strains of influenza virus (Kawasaki et al. (1993) Biosci. Biotech. Biochem., 57, 1214-1215). The characteristics and potential uses of CMP are reviewed by Abd El-Salam et al. (1996) in the Int. Dairy Journal 6, 327-341. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

Patents 61

•

Enzymatic treatment of whey proteins for the production of antihypertensive peptides, the resulting products and treatment of hypertension in mammals Inventor(s): Allain, Anne-Francoise; (Saint-Lambert de Lauzon, CA), Davis, Martin E.; (Tonka Bay, MN), Gauthier, Sylvie; (Charny, CA), Gourley, Line; (Quebec, CA), Pouliot, Yves; (Charny, CA), Rao, Anand; (Savage, MN) Correspondence: Schwegman, Lundberg, Woessner & Kluth, P.A.; P.O. Box 2938; Minneapolis; MN; 55402; US Patent Application Number: 20030171256 Date filed: November 8, 2002 Abstract: Enzymatic digests of whey protein concentrates were prepared using animal, bacterial and fungal proteases, and evaluated for antihypertensive activities. ACEinhibitory activity and antihypertension activity were obtained with a hydrolysate of whey protein isolate prepared with a porcine trypsin. Excerpt(s): The invention in one aspect relates to a method for suppressing angiotensinconverting enzyme (ACE), a composition effective for this purpose and a method for preparing the composition, specifically by enzymatic conversion of whey proteins. In another aspect, the invention relates to a method for reducing hypertension in mammals with specific hydrolysates obtained by the enzymatic conversion of whey proteins. Hypertension has been reported to be the most important cause of human deaths in industrialized countries. (See, for example, Laragh, J. H., 1979. L'hypertension. Recherche, 105 (10): 1068-1076.) Nearly 30% of the fatalities among adults would result from hypertension or from its renal, coronary or neurological complications. The elucidation of the physiological mechanisms responsible for hypertension has lead the pharmaceutical industry to propose angiotensin converting enzyme (ACE)--inhibitory substances. ACE catalyses the degradation of angiotensin I into angiotensn II, a strong vasoconstrictor. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

•

Fractionation of whey proteins by complex formation Inventor(s): Bradley, Robert L. JR.; (Middleton, WI), Da Fonseca, Leorges M.; (Belo Horizonte-MG, BR) Correspondence: Dewitt Ross & Stevens S.C.; 8000 Excelsior DR; Suite 401; Madison; WI; 53717-1914; US Patent Application Number: 20030004316 Date filed: March 12, 2002 Abstract: Disclosed is a method of fractionating.alpha.-lactalbumin from.beta.lactoglobulin in whey or whey protein concentrate. The method includes the steps of contacting whey or whey protein concentrate with a complexing agent so that the complexing agent forms insoluble complexes with.beta.-lactoglobulin present in the whey or whey protein concentrate. The insoluble complexes are then separated from the whey or whey protein concentrate, thus yielding a precipitate that is predominately.beta.-lactoglobulin and is substantially devoid of.alpha.-lactalbumin, and a supernatant that predominately.alpha.-lactalbumin and is substantially devoid of.beta.-lactoglobulin.

62

Whey Protein

Excerpt(s): Priority is hereby claimed to provisional application Serial No. 60/277,765, filed Mar. 20, 2001, and incorporated herein by reference. The invention is directed to a method of fractionating proteins from whey and whey protein concentrate (WPC) by complexing specific proteins contained in whey with one or morepolysaccharide complexing agents. The complexing agent specifically and preferentially forms insoluble complexes with only specific proteins present in the whey, thereby enabling fractionation of the proteins contained therein. Increasing demand worldwide for food production, especially in less developed countries, has sharpened interests in developing alternative sources of nutritionally significant proteins. Simultaneously, awareness has been focused more toward utilizing traditional by-products from the food industry for obtaining these new ingredients. In short, the food industry has, in recent years, focused on utilizing traditional food sources more fully and efficiently. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Gelled nutritional composition and process Inventor(s): DeWille, Normanella T.; (Columbus, OH), Liebrecht, Jeffery W.; (Columbus, OH), Mazer, Terrence B.; (Reynoldsburg, OH) Correspondence: Ross Products Division OF Abbott Laboratories; Department 108140ds/1; 625 Cleveland Avenue; Columbus; OH; 43215-1724; US Patent Application Number: 20030091613 Date filed: November 8, 2001 Abstract: A nutritional supplement in the form of a gelled nutritional composition. The composition contains gelled whey protein, a carbohydrate source, minerals, and vitamins. The composition may have a viscosity greater than about 2000 cp, more typically greater than about 5000 cp and an energy density greater than about 600 kcal/liter. The composition is suitable for dysphagia patients, children, and athletes. Excerpt(s): This invention relates to a gelled nutritional composition which may provide a nutritional supplement; for example for dysphagia patients and children. The invention also relates to a process for producing the gelled nutritional composition and to a method for providing nutrition to a dysphagic patient or post operatively to a patient recovering from surgery. Many people do not take in sufficient nutrients for a nutritionally complete diet. In order to assist these people, nutritional supplements have been developed. Nutritional supplements are not intended to provide all the nutrients necessary for a nutritionally complete diet; instead they are intended to supplement the diet such that it becomes more nutritionally complete. There are many targets for nutritional supplements; for example children, the elderly and patients suffering from dysphagia. Dysphagia, refers to difficulty in swallowing and occurs in all age groups. It is especially prevalent amongst the elderly. Typical symptoms include drooling, a feeling that food is sticking in the throat, discomfort in the chest and throat, a feeling of a lump in the throat, and coughing or choking caused by food not passing easily to the stomach and being sucked into the lungs. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

Patents 63

•

High-foaming, stable modified whey protein isolate Inventor(s): Baker, Lois A.; (Jordan, MN), Davis, Martin E.; (Tonka Bay, MN), Nelson, Laurie; (Minneapolis, MN), Olson, Pauline M.; (Savage, MN) Correspondence: Ware Fressola Van Der Sluys &; Adolphson, Llp; Bradford Green Building 5; 755 Main Street, P O Box 224; Monroe; CT; 06468; US Patent Application Number: 20020051843 Date filed: October 15, 2001 Abstract: A modified whey protein isolate having the ability to fully replace egg whites in many food applications requiring foaming is prepared by a process which involves heat treating to obtain a unique balance of overrun and foam stability properties. The process entails heating an aqueous solution of whey protein isolate at from 70.degree. C. to 85.degree. C., and can include holding at this temperature and pH adjustment prior to heating to obtain the desired properties. Food mixes employing the modified whey protein isolate and processes for making food products employing the modified whey protein isolate are also provided. Excerpt(s): The invention relates to a method for improving the foaming properties of whey proteins and to modified whey proteins so improved. In addition, the invention enables the use of these modified whey proteins in processes and products improved over the same products employing unmodified whey protein isolates. Foams, such as produced by egg whites, are a necessary ingredient in many food products, such as cakes, e.g., angel food, meringues, mousses, whipped toppings, confections and the like. These foams are essentially colloidal systems in which tiny air bubbles are dispersed in an aqueous continuous phase. Foam formation can be hindered by lipids, pH, temperature and reducing agents. While foams of egg whites produce high overruns and are quite stable throughout baking, foams based on whey protein have lacked these desirable characteristics. Indeed, successful replacement of egg white protein with whey protein has been difficult. These references point out that angel food cake preparation provides a considerably stressing environment for whey protein foams. Indeed, angel food cake is one of the most complex food systems based on egg white foam. Most prior art attempts to replace egg white proteins in angel food cake could achieve only partial replacement without seriously affecting cake properties. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

•

Infant formula with improved protein content Inventor(s): Bindels, Jacob Geert; (Zoetermeer, NL), Dumon, Liliane Marie-Rose Louisa Dominique; (Dilbeek, BE), Hageman, Robert Johan Joseph; (Wageningen, NL), Huybers, Peti; (Cuyk, NL), Van Baalen, Antonie; (Arnhem, NL) Correspondence: Young & Thompson; 745 South 23rd Street 2nd Floor; Arlington; VA; 22202 Patent Application Number: 20030072865 Date filed: October 11, 2002 Abstract: An improved infant formula resulting in reduced constipation, abdominal discomfort and gastrointestinal problems, comprises at least one protein component having a phosphorus content of less than 0.75 g P/100 g protein, and at least one lipid component that can be easily digested by an infant Preferably, it further comprises at

64

Whey Protein

least one prebiotic component, and at least one viscosity-improving component. The protein fraction of the formula is preferably a hydrolysate prepared by hydrolysing a protein starting material, especially a whey protein with a combination of at least one endo- and at least one exoproteinase. Excerpt(s): The present invention relates to an improved infant formula containing at least an easily digestible lipid component and an improved protein component. In infants, in particularly in infants of less than 6 months old, the digestive system has to develop and adapt to food. Because of this, for the first months of their lives, infants are usually fed specialised infant formulas. Usually, such infant formulas are well tolerated. However, in a limited number of cases, conventional formulas may lead to minor problems, in a particular with respect to the processes that occur in the gastrointestinal tract. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Isolation of glycoproteins from bovine milk Inventor(s): Davis, Martin E.; (Tonka Bay, MN), Ichinomiya, Akimoto; (Tokushima, JP), Melachouris, Nicholas; (Laguna Nigel, CA), Ming, Fang; (Madison Lake, MN), Su, Sharyn X.; (Plymouth, MN), Yang, Mengyan; (Le Sueur, MN) Correspondence: Schwegman, Lundberg, Woessner & Kluth, P. A.; P. O. Box 2938; Minneapolis; MN; 55402; US Patent Application Number: 20030045677 Date filed: April 5, 2002 Abstract: A process isolates and recovers glycoprotein fractions in dry or solution form. Glycoproteins are recovered from deproteinized whey, preferably micro-filtered to remove large molecules and aggregates. The resulting retentate is then diluted for further processing. The resulting liquid is heated to coagulate whey protein and then cooled sufficiently to precipitate coagulated whey protein. The preparation can then be completed by centrifuging the resulting cooled solution and separating resulting supernatant containing glycoproteins from fat and precipitate. The product glycoprotein concentrate can be dried, such as by freeze drying, or recovered and stored in liquid form. In a preferred aspect, saline is employed to dilute the microfiltered concentrate prior to heating to improve the recovery of a liquid glycoprotein fraction that can be sterilized, such as by autoclaving. In another aspect, glycoprotein free of a majority of glycomacropeptides (GMP) can be recovered by adjusting the solution to alkaline pH and subjecting to ion exchange extraction. Preferred liquid products are stable to autoclaving and free of separation after storage in a sealed container at 20.degree. C. for a period of at least one month. Excerpt(s): The invention provides simple and economic methods to isolate glycoproteins (containing mucin, including MUC1) from whey or whey byproducts for the food, pharmaceutical, cosmetic, and other industries. The invention enables a simple recovery of glycoprotein concentrates having excellent thermal stability and solution clarity from whey recovered from cheese production from bovine milk. Glycoproteins have received attention as a functional additive in various health care and other formulations. It has, for example proved useful as a lubricant in eye care compositions. The production of cheese from bovine milk results in the production of large amounts of whey. Liquid whey is a complex mixture of protein, fat and salt components in various physical forms and typically has a total solids content of around 6% and contains about

Patents 65

94% water. Lactose can typically be present at a concentration above 4%, lactic acid about 0.2%, ash about 0.5% and fat about 0.15%. Whey protein (total nitrogen times 6.38) is under 1%. The separation of the glycoprotein components from whey, while maintaining recovery of other useful components, presents a technical challenge. Doing this on a large, commercial scale presents an even greater challenge. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Juice based beverage compositions Inventor(s): Yang, Baokang; (Grand Rapids, MI) Correspondence: Nelson Mullins Riley & Scarborough Llp; Keenan Building, Third Floor; 1330 Lady Street; Columbia; SC; 29201; US Patent Application Number: 20030099753 Date filed: March 4, 2002 Abstract: A palatable fruit juice based beverage composition containing a protein selected from the group consisting of whey protein isolate and a combination of whey protein isolate and whey protein hydrolysate; a carbohydrate selected from the group consisting of sucrose, fructose, HFCS 42, HFCS 55, combination of sucrose, fructose, HCFS 42, and HFCS 55, and combinations of maltodextrin with another carbohydrate selected from the group consisting of sucrose, fructose, HFCS 42, and HFCS 55; an edible acid selected from the group consisting of citric acid, phosphoric acid, combinations of citric acid and phosphoric acid, and combinations of malic acid with another edible acid selected from the group consisting of citric acid and phosphoric acid; a fruit juice or combinations of fruit juices; various vitamins, and mineral; and optional fibers and flavors and a process for making such composition. The composition containing the above ingredients is clear, has a pH of about 4.0 or less, and has a viscosity of less than about 40 centipoises. Excerpt(s): The present application claims the benefit of U.S. Provisional Application Serial No. 60/335,867 filed Nov. 20, 2001, which is incorporated herein by reference thereto. This invention relates generally to juice based beverage compositions and particularly to palatable juice based beverage compositions containing proteins, carbohydrates, vitamins, and minerals. The development of fruit juice based beverages containing proteins, carbohydrates, vitamins, and minerals is very difficult. The interaction of the ingredients, particularly the protein with the minerals and other ingredients, often cause the protein to precipitate and frequently cause the entire composition to become very viscous or to gel. Similarly, these interactions may change the physical or chemical properties of the composition in a way that adversely affects the taste, color, odor, mouth-feel and other physical properties of the composition. These adverse changes may occur at any time but are particularly likely when the composition is heated during processing or when the composition sits on the shelf for extended periods. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

66

•

Whey Protein

Large scale production of low fat and SDS gel pure kappa-casein glycomacropeptides (GMP) from bovine deproteinzed whey Inventor(s): Davis, Martin E.; (Tonka Bay, MN), Ichinomiya, Akimoto; (Tokushima, JP), Ming, Fang; (Madison Lake, MN), Su, Sharyn X.; (Plymouth, MN), Yang, Mengyan; (Le Sueur, MN) Correspondence: Ware Fressola Van Der Sluys &; Adolphson, Llp; Bradford Green Building 5; 755 Main Street, P O Box 224; Monroe; CT; 06468; US Patent Application Number: 20020183489 Date filed: March 14, 2002 Abstract: The production of GMP in suitable quantities and of suitable quality for supply to the food, pharmaceutical, cosmetic, and other industries, is provided. The overall cheese making is made more efficient by recovering valuable kappa-casein glycomacropeptides from whey in a manner that permits most whey protein to be separated from the whey prior to concentrating and recovering glycomacropeptides from bovine whey. The invention provides procedures working on concentrated microfiltered deproteinized whey protein (MFDPW) and obtaining a purified residue which can be dried. Excerpt(s): The invention relates to the large scale production of low fat and SDS Gel Pure kappa-casein glycomacropeptides (GMP) from bovine deproteinized whey to enable the production of GMP in suitable quantities and of suitable quality for supply to the food, pharmaceutical, cosmetic, and other industries. Recently, several biological functions of kappa-casein GMP have been reported, which has encouraged the application of kappa-casein GMP as an ingredient for dietetic foods, health foods and pharmaceuticals. One report in Bulletin of Experimental Biology and Medicine, 98, 889, (1983) showed that dogs were injected with GMP through a fistula exhibited a change in GI motility which may affect food intake. This result suggests that the kappa-casein GMP might be applied as a food material for help in controlling obesity. It was also found that the Kappa-casein GMP could prevent the adhesion of E. coli to intestines' cell and could protect teeth from tartar buildup (Japanese Unexamined Patent Application No. 83-284133/1988. Yamada and Ikeda, et al., (1991) showed a result that kappa-casein GMP could stimulate the proliferation of the human cells. Dosako and Kusano, et al., also claimed that GMP is an active ingredient to prevent the adhesion of E. coli on cells and for the inhibition of transformation of lymphocytes by EBY and also to have strong HI activity against virus. Kappa-casein can be derived from milk of different species, including bovine milk. Bovine kappa-casein GMP is peptide-bonded sialic acid, and it is a hydrolysate of bovine milk kappa-casein due to the reaction of chymosin (rennet or pepsin) on.kappa.-casein. Eigel, et al., (1984) considered that the molecular weight of kappa-casein GMP should be 7000 Daltons because the kappa-casein, which has a molecular weight of 19,000 Daltons is cleaved at the Phe-105-Met-106 bond. McKenzie (1971) confirmed that at pH 8.6, 7M urea buffer, the kappa-casein GMP has a molecular weight of 7000 Daltons. Morr and Seo (1988) found that the molecular weight of kappacasein is 33000 Daltons at pH 7.5, 0. 1M Tris-HCl buffer. In this case, the GMP molecular weight is even larger than that of kappa-casein. Morr and Seo explained that the discrepancy may be due to the bulky nature of carbohydrate moiety of the GMP or to the peptide-peptide interaction that was common to intact kappa-casein in nondissociating buffers. Tanimoto, et al., (1990) reported that at pH 4 the molecular weight of kappa-casein glycomacropeptides is sharply changed. At the pH 4 or lower, the GMP is in the form of a monomer, and has a molecular weight of 9000 Daltons.

Patents 67

However, at the pH 5 or higher, the GMP is in the form of a polymer, and has a molecular weight of 50,000 Daltons. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

METHOD FOR EXTENDING THE SATIETY OF FOOD BY ADDING A NUTRITIONAL COMPOSITION DESIGNED TO STIMULATE CHOLECYSTOKININ(CCK) Inventor(s): Portman, Robert; (Woodbridge, NJ) Correspondence: Intellectual Property Docket Administrator; Gibbons Del Deo Dolan Griffinger & Vecchione; One Riverfront Plaza; Newark; NJ; 07102-5497; US Patent Application Number: 20020119948 Date filed: December 15, 2000 Abstract: A nutritional composition for adding to food for enhancing and extending the satiety of the food by stimulating CCK levels in a calorically efficient manner and for reducing weight. The nutritional composition includes long chain fatty acids (C.sub.12 to C.sub.18) being in the range of 1.0 to 6.0 grams by weight of the composition; a calcium (C.sub.23) source being in the range of 1.0 to 4.0 grams by weight of the composition; potato fiber being in the range of 1.0 to 6.0 grams by weight of the composition; whey protein enriched with glycomacropeptide being in the range of 1.0 to 5.0 grams by weight of the composition; glucomannan fiber being in the range of 0.5 to 4.0 grams by weight of the composition; guar fiber being in the range of 1.0 to 4.0 grams by weight of the composition; alfalfa being in the range of 0.05 to 3.0 grams by weight of the composition; and wherein the food is selected from the group consisting of carbohydrates, proteins, and fat.A method for extending and enhancing the satiety of food by adding a nutritional composition to the food to stimulate CCK levels in a calorically efficient manner and for reducing weight, wherein the nutritional composition includes long chain fatty acids (C.sub.12 to C.sub.18) being in the range of 1.0 to 6.0 grams by weight of the composition; a calcium (C.sub.23) source being in the range of 1.0 to 4.0 grams by weight of the composition; potato fiber being in the range of 1.0 to 6.0 grams by weight of the composition; whey protein enriched with glycomacropeptide being in the range of 1.0 to 5.0 grams by weight of the composition; glucomannan fiber being in the range of 0.5 to 4.0 grams by weight of the composition; guar fiber being in the range of 1.0 to 4.0 grams by weight of the composition; and alfalfa being in the range of 0.05 to 3.0 grams by weight of the composition; comprising the step of adding the nutritional composition to a food to stimulate CCK levels. Excerpt(s): The present invention relates to a calorically efficient method for extending and enhancing the satiation quality of food. More particularly, the method includes addition to food of a nutritional composition containing a protein source, long chain fatty acids, and calcium to stimulate the release of cholecystokinin (CCK). Further, the nutritional composition includes soluble and insoluble fibers to bind bile salts that inhibit the release of CCK. By enhancing the satiation quality of food, the nutritional composition decreases food intake producing weight loss over time. It is well known in the art that specific nutritive agents can produce varying degrees of satiety following consumption. For example, it has been shown that a meal high in fat will produce a greater degree of satiety than an equal calorie meal that is high in carbohydrate. This has important implications for weight loss and weight management. The only proven way to lose weight is to either decrease caloric consumption or increase energy expenditure. For the most part, individuals on a weight loss program reduce their daily caloric

68

Whey Protein

consumption by decreasing the amount of fat and by increasing the amount of carbohydrate in their diet. This is logical because fat is an energy dense food (9 kcal/g) compared to carbohydrate (4 kcal/g). Although this regimen reduces total caloric intake, it may increase subjective feelings of hunger because carbohydrate is not as satiating as fat. Over time this can result in reduced compliance and diet failure. The challenge is how to make individuals on a reduced calorie, high carbohydrate diet feel less hungry between meals so they eat less and better comply with their diet regimen. To address this problem, a number of modalities are used. This includes eating smaller meals more frequently as well as using specific pharmacologic agents that work on the brain neurotransmitters that effect appetite. Because these pharmacologic agents act non-specifically they have been shown to produce a variety of stimulant side effects involving the central nervous and cardiovascular systems. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Method for producing lactic acid Inventor(s): Eriksen, Soren; (Odense, DK), Norddahl, Birgir; (Ringe, DK), Pedersen, Frederik Moller; (Odense, DK) Correspondence: Harness, Dickey & Pierce, P.L.C.; P.O. Box 8910; Reston; VA; 20195; US Patent Application Number: 20040033573 Date filed: June 10, 2003 Abstract: A method for producing lactic acid, comprising producing lactic acid from a sugar-containing fermentation liquid in a fermentor by means of lactic acid-forming bacteria to result in a lactate salt, typically ammonium, sodium or potassium lactate, and isolating lactic acid by subjecting the fermented fermentation liquid to a first ultrafiltration step to result in a substantially polymer-free permeate comprising at least one lactate salt, acidifying the permeate to a pH value of below about 3.9, performing at least one additional isolation step in which the acidified permeate is subjected to nanofiltration and/or reverse osmosis, and preferably subjecting the resulting product to electrodialysis using bipolar electrodialysis membranes. Fermentation is preferably performed using whey protein as a nutrient substrate and by adding at least one protein-hydrolysing enzyme directly to the fermentor during the fermentation process so that hydrolysis of protein to amino acids takes place simultaneously with the fermentation of sugar into organic acid. Excerpt(s): The present invention relates to a process for the fermentative production of lactic acid and for the isolation of lactic acid from a lactic acid-containing solution. European patent No. 230.021 describes a process in which glucose is fermented continuously to lactate, after which lactic acid is extracted from the solution by means of electrodialysis, where pH in the fermentor is controlled by removing the lactic acid at the same rate as the rate at which it is formed, the contents of the fermentor being recirculated over the electrodialysis unit. Yeast extract and inorganic salts are used as nutrients. A disadvantage of this system is that bacteria in the fermentor liquid are known to adsorb to the electrodialysis membranes, causing the electrical resistance in the electrodialysis unit to increase, which results in a substantially increased power consumption for the electrodialysis process. Boyaval et al. (Biotechnology Letters Vol. 9, No. 3, 207-212, 1987) describe a bioreactor for lactic acid fermentation using a three-stage fermentation process that includes the production of biomass and lactic acid in the first stage, separation and concentration of the cells by ultrafiltration in the second stage, and lactate concentration and purification by electrodialysis in the third stage. It is reported,

Patents 69

however, that this system exhibits the disadvantage of dogging of the ultrafiltration membranes, resulting in drastic restriction of permeate flow. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

METHOD FOR THE SELECTIVE DEGRADATION OF MILK PROTEIN IN THE PRESENCE OF OTHER MILK PROTEINS Inventor(s): ALTING, AART CORNELIS; (EDE, NL), VAN BERESTEIJN, EMMERENTIA CATHARINE H; (EDE, NL) Correspondence: Webb Ziesenheim Bruening Logsdon; Orkin & Hanson; 700 Koppers Building; 436 Seventh Avenue; Pittsburgh; PA; 152191818 Patent Application Number: 20020061548 Date filed: August 26, 1999 Abstract: A method for the selective hydrolysis of casein/caseinate in the presence of at least one further protein constituent other than casein/caseinate, the casein/caseinate and the at least one further protein constituent being brought into contact with a proteolytic enzyme under conditions for the hydrolysis of the casein/caseinate, characterized in that the casein/caseinate and preferably also the at least one further protein constituent are in an essentially dissolved state, and in that a proteolytic enzyme is a proteinase specific for casein/caseinate, such that the casein/caseinate is hydrolysed while the further protein constituent remains essentially intact. This method can be used, in particular, for the preparation of a hydrolysed casein preparation or alternatively for the preparation of a milk protein preparation, in particular, a whey protein preparation which has been stripped of casein/caseinate. The invention further relates to the preparations thus obtained, which have beneficial properties with respect to allergic reactions to milk proteins, and diabetes. Excerpt(s): The present invention relates to a method for the selective degradation of milk proteins, and in particular to a method for the selective hydrolysis of casein and/or casein/caseinate in the presence of at least one further protein constituent other than casein/caseinate. The invention more in particular relates to such a method wherein the further protein constituent is a milk protein (constituent) other than casein, in particular a whey protein (constituent), and/or to such a method wherein the casein/caseinate and preferably also the at least one further protein constituent are essentially in solution, in particular essentially in an aqueous solution. According to the method of the invention, the casein/caseinate is specifically degraded in the presence of the at least one further protein constituent, said further protein constituent essentially remaining intact in the process. This allows the casein hydrolysis fragments to be separated, in a further separation step, from the one or more further protein constituents which have essentially remained intact. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

70

•

Whey Protein

Method of forming whey protein products Inventor(s): Foegeding, E. Allen; (Raleigh, NC), Mleko, Stanislaw W.; (Raleigh, NC) Correspondence: Myers Bigel Sibley & Sajovec; PO Box 37428; Raleigh; NC; 27627; US Patent Application Number: 20030091722 Date filed: September 13, 2002 Abstract: Methods for the production of whey protein dispersions using a two-step heating process are described. A whey protein solution of a predetermined concentration is heated at a first temperature and pH, allowed to cool, and heated at a second temperature and pH. The whey protein solution may be diluted between the first and second heating. Excerpt(s): The present invention relates to methods of forming whey protein products having desirable physical properties, and the whey protein products so formed. Milk whey protein is prepared by removing fat and casein from milk, and comprises.alpha.lactalbumin,.beta.-lactoglobulin and whey albumin. The main whey protein is.beta.lactoglobulin (.beta.-lg), which constitutes about 50% of the total whey proteins. Large amounts of whey proteins are produced during the manufacturing of dairy products. The nutritional value of whey proteins makes them useful as food ingredients. Whey proteins can be used as a protein source in desserts; however, it has been difficult to produce whey protein desserts with an acceptable texture without adding carbohydrate gelling agents (Mleko, Milchwissenshaft 52:262-265, 1997). The viscosity of whey protein dispersions is related to the size and shape of the protein molecules. Food proteins, especially whey proteins, are small (<60 kDa) and more spherical in shape compared to carbohydrate hydrocolloids which are large (generally >200 kDa) and rodlike. For coiled molecules, the viscosity is a function of the diameter of the coil and of the extent to which solvent can drain freely through the coil without becoming entrapped by hydrodynamic forces. For a homologous series of rods of constant diameter, the viscosity increases with molecular weight, which is proportional to the length (Cantor and Schimmel 1980, Biophysical Chemistry. Part II: Techniques for the study of biological structure and function, W. H. Freeman and Company, San Francisco, Calif.). Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

•

Methods and compositions for enhancement of creatine transport Inventor(s): Kuhrts, Eric H; (Bodega, CA) Correspondence: Eric H. Kuhrts; P.O. Box 16; Bodega; CA; 94922; US Patent Application Number: 20030215506 Date filed: May 17, 2002 Abstract: Disclosed are creatine transport enhancing formulations of creatine with an IGF-1 modulating agent such as whey protein, colostrum, or recombinant IGF-1. The creatine and IGF-1 modulating substance are preferably in sustained-release form so as to modulate and facilitate the absorption and transport of the creatine to muscle. The sustained-release combination of creatine monohydrate and IGF-1 modulating substance enhance the supply of creatine to the muscles especially during extended athletic activity or body building. The whey protein is preferably a whey protein isolate or concentrate that contains a higher percentage of biologically active molecules such as

Patents 71

immunoglobuline A or IGF-1. The colostrum is also preferably one containing a high percentage of IgG, such as colostrum containing from 10-40% IgG. Excerpt(s): This invention relates to the enhancement of creatine transport to muscle. More particularly, pharmaceutical compositions containing whey protein or colostrum or immunoglobulins such as IgG, or insulin like growth factor (IGF-1) are combined with creatine, either in sustained-release or immediate-release form, to enhance the activity and transport of creatine in skeletal muscle. The compositions are useful for building muscle mass, and prolong and increase the activity and supply of creatine to and in muscle tissue. In one embodiment, the invention is directed to a creatine transport enhancing composition comprising creatine or a pharmaceutically acceptable salt, ester, polypeptide, complex, prodrug, metabolite, or derivative of creatine; and one or more of an IGF-1 mediating substance or insulin mediating substance. The composition may be delivered orally. The creatine includes "creatine-like" compounds such as creatine monohydrate, carnitine creatinate, creatine pyruvate, or cyclocreatine. In a preferred embodiment, the IGF-1 mediating substance or insulin mediating substance is whey protein, colostrum, or immunoglobilins such as IgG. In exemplary embodiments, the creatine is creatine monohydrate in an amount between about 500 mg and about 10 grams and the IGF-1 mediating substance is in an amount between about 500 mg and about 30 grams. The IGF-1 mediating substance is preferably isolated whey protein or colostrum that has been microencapsulated to protect the large biologically active macromolecules from being completely destroyed in the harsh environment of the stomach. In an exemplary embodiment, the IGF-1 mediating substance is sufficient to elicit a significant increase in blood flow to the extremities and muscles. The invention further includes a method of enhancing creatine transport to muscle in a mammal comprising the steps of administration of creatine or a pharmaceutically acceptable salt, ester, polypeptide, complex, prodrug, metabolite, or derivative of creatine; and coadministration of one or more of an IGF-1 mediating substance. In a preferred embodiment, the IGF-1 mediating substance or insulin mediating substance is microencapsulated whey protein isolate or colostrum. In one embodiment, the creatine is creatine monohydrate and the creatine is also sustained-release. In another embodiment, the creatine may be immediate-release and the IGF-1 mediating substance is sustained-release. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Methods for producing coagulated whey protein Inventor(s): Blinkovsky, Alexander; (Davis, CA), Byun, Tony; (Rohnert Park, CA) Correspondence: Novozymes Biotech, INC.; 1445 Drew Ave; Davis; CA; 95616; US Patent Application Number: 20030078393 Date filed: September 13, 2002 Abstract: The present invention relates to methods for producing a coagulated whey protein, comprising: (a) partially hydrolyzing a whey protein with a glutamateaspartate specific endoprotease in an aqueous solution, under conditions that coagulates a portion of the water-soluble whey protein; and (b) recovering the coagulated whey protein, wherein the coagulated whey protein exhibits neutral organoleptic properties. The present invention also relates to coagulated whey protein and to food products that comprise such coagulated whey protein.

72

Whey Protein

Excerpt(s): This application claims priority from pending U.S. provisional application Serial No. 60/322,225 filed on Sep. 13, 2001, which application is fully incorporated herein by reference. The present invention relates to coagulated whey protein, methods for producing coagulated whey protein, and food products comprising coagulated whey protein. In traditional cheese-making, cheese is prepared by adding a starter culture and rennet to warm milk to form a curd (setting). When the desired consistency and strength of the curd is obtained, the curd is cut, followed by separation of whey from the curd typically by draining, after which the curd is salted, pressed, stored, and ripened. In this process, a considerable loss of milk proteins and, to some extent, fat takes place due to the removal of whey as a by-product, so that the yield of cheese is decreased relative to the total content of proteins and fat in milk. Traditionally, whey is disposed of as unused waste or used as fertilizer or animal feed. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Microfiltration of skim milk for cheese making and whey proteins Inventor(s): Brandsma, Randall L.; (Green Bay, WI), Rizvi, Syed S.H.; (Ithaca, NY) Correspondence: Eric S. Spector; Jones, Tullar & Cooper, P.C.; Suite 1002; 2001 Jefferson Davis Highway; Arlington; VA; 22202; US Patent Application Number: 20030077357 Date filed: September 26, 2002 Abstract: Microfiltration of skim milk is carried out in combination with in-process pH reduction to provide a retentate useful for cheese making which is concentrated to a concentration factor of 7.times. to 12.times. and contains a ratio of calcium to total protein which is desired for the cheese, and a permeate which contains 40 to 80% of the whey protein of the skim milk being processed which is highly functional and typically contains little or no casein. Composition containing highly functional whey protein with no measurable fat or casein and no glycomacropeptides, rennet or starter cultures can be obtained; fruit beverages are disclosed which contain this composition. Excerpt(s): This application is a continuation-in-part of U.S. application Ser. No. 09/593,770, filed Jun. 14, 2000, which claims the benefit of U.S. Provisional Application No. 60/145,271, filed Jul. 26, 1999. This invention in one aspect is directed to a process involving microfiltration of skim milk, providing one product which is useful in cheese making and another product which is useful as a source of whey protein. This invention in another aspect is directed to preparing cheese from microfiltration retentate. This invention in another aspect is directed to composition obtained from skim milk which is useful as a source of whey protein. This invention in another aspect is directed to a fruit beverage comprising whey protein containing composition obtained from skim milk. In a conventional cheese making process, dilute whey byproduct obtained after coagulation may be subjected to ultrafiltration to concentrate whey proteins (also known and referred to as serum proteins) to produce whey protein concentrate or whey protein isolate. This produces highly variable whey protein products in terms of composition and functionality, leading food manufacturers to use other protein sources. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

Patents 73

•

Modified whey protein compositions having improved foaming properties Inventor(s): Rich, Myke; (Knightdale, NC), Sorensen, Thomas; (Raleigh, NC) Correspondence: Novozymes North America, INC.; 500 Fifth Avenue; Suite 1600; New York; NY; 10110; US Patent Application Number: 20030124647 Date filed: November 4, 2002 Abstract: Methods for improving the foaming properties of whey protein preparations by contacting an aqueous solution containing whey protein with a phospholipase are disclosed. Treatment of a whey protein preparation with a phospholipase results in a whey protein preparation having improved foam overrun and foam stability when whipped, as compared to a whey protein preparation that is not treated with a phospholipase. Excerpt(s): This application claims the benefit of U.S. Provisional Application Serial No. 60/333,215, the contents of which are hereby incorporated by reference. The present invention relates to methods for modifying whey proteins and modified whey protein compositions having improved foaming properties. Whey is a by-product of the production of cheese. Traditionally, whey is disposed of as unused waste or used as fertilizer or animal feed. As an alternative to egg white solids, the food processing industry utilizes whey protein preparations to impart specific properties to a variety of formulated food products. For the food processing industry, whey protein represents an important and valuable source of ingredients due to its organoleptic properties and functional properties, as well as its lower cost compared to egg white solids. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

•

MUC1 isolation from bovine milk and whey Inventor(s): Davis, Martin E.; (Tonka Bay, MN), Ichinomiya, Akimoto; (Tokushima, JP), Ming, Fang; (Madison Lake, MN), Su, Sharyn X.; (Plymouth, MN), Yang, Mengyan; (Le Sueur, MN) Correspondence: Schwegman, Lundberg, Woessner & Kluth, P.A.; P.O. Box 2938; Minneapolis; MN; 55402; US Patent Application Number: 20030088069 Date filed: August 15, 2002 Abstract: A Process is provided for preparing MUC1 from bovine milk, whey or deproteinized whey. In one aspect the process involves providing concentrated whey derived from bovine milk; acidifying the whey; separating soluble whey protein from the resulting acidified whey to leave a MUC1-containing fraction containing insoluble membrane protein and low pI protein; and then separating MUC1 from the MUC1containing fraction. In another, aspect the invention involves treating deproteinized whey derived from bovine milk with a whey protein solubilizing solution; centrifuging the treated whey to recover a soluble supernatant fraction; adsorbing protein on a buffer-washed PNA; separating the PNA from remaining liquid; and eluting MUC1 from said PNA. The MUC1 is pure and can be freeze dried. Excerpt(s): This invention relates to methods or procedures to process and isolate MUC1 from bovine milk, whey or deproteinized whey. MUC1, the epithelial mucin, is a high molecular weight glycoprotein and an integral membrane component. In milk, it is

74

Whey Protein

associated with milk fat-globule membrane (MFGM) that secreted from lactating cells in mammary gland. In bovine milk, the mucin is not very strongly held by the fat globules and can be easily released into milk serum by the variables such as cooling (or freezing), agitation, and age of the sample (Peterson, et al., 1998). MUC1 genes from several mammals including human, bovine, mouse, were cloned or partially cloned (Spicer, et al., 1995). Although MUC1 mucins from different mammal species have relatively low homology in amino acid sequences, they are structurally related (Mather, 2000). The core protein consists of a number of distinct regions. It has an N-terminal signal sequence, a potentially highly glycosylated 20-amino acid repeats in the exoplasmic domain, the transmembrane anchor, and a plasmic tail. The high degree of polymorphism of the protein (there is often more than one polypeptide band shown on electrophoresis gel) was shown to be due to different numbers of tandem repeats present in the core protein. Serine, threonine, proline, alanine, and glycine account for about 60% of the amino acids. A complete bovine MUC1 sequence hasn't been reported however its tandem repeats, N-terminal 72 amino acids, and C-terminal 192 amino acids have been revealed. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Nutritional supplement for the management of stress Inventor(s): Bell, Stacey J.; (Belmont, MA), Shabert, Judith; (Brookline, MA) Correspondence: Hamilton, Brook, Smith & Reynolds, P.C.; 530 Virginia Road; P.O. Box 9133; Concord; MA; 01742-9133; US Patent Application Number: 20020147152 Date filed: February 14, 2001 Abstract: A nutritional supplement to be incorporated into the diet of an individual under stress (e.g., chronic stress) is described, comprising a low-glycemic-index carbohydrate, alpha lactalbumin-enriched whey protein, fat, caffeine and a source of 5hydroxytryptophan (5-HTP). The supplement provides active food-grade ingredients to improve the management of stress and symptoms associated therewith. Excerpt(s): Physiologic responses to all stresses are the same; only the intensity of the response and whether or not any given response will be evoked are highly individual. Acute stress, such as that resulting from a trauma, robbery, or loud noise produces a physiologic response that quickly disappears, after which the body returns to its normal, unstressed state. Chronic stress, caused for example by a divorce, an unpleasant boss, or lack of money, is more insidious; the physiologic response endures and the body fails to return to the baseline state. Being in a continuous state of stress makes one feel unwell, partly because the mechanisms that ordinarily help overcome stress become exhausted. Stress is a state of disharmony which can be corrected by neural pathways, which mediate alertness, cognition and focused attention. A peripheral response occurring simultaneously is the redirection of energy, which allows for oxygen and nutrients to be directed to the central nervous system. Symptoms classically seen in stress occur, such as increases in heart rate, blood pressure, sweating, metabolic rate and peristaltic activity. Thus there is a need for dietary intervention to alleviate stress and symptoms associated therewith. The invention relates to a nutritional supplement that can help with the management of stress. The nutritional supplement comprises a low-glycemicindex carbohydrate source, a source of protein, a source of fat, a source of caffeine and a source of 5-hydroxytryptophan (5-HTP). In preferred embodiments, the nutritional supplement comprises, for an about 25 grams to about 100 grams serving, from about 1

Patents 75

to about 100 grams carbohydrate (e.g., one or more low-glycemic-index carbohydrates that may further provide a source of dietary fiber), from about 1 to about 100 grams protein (which includes alpha lactalbumin-enriched whey protein), from about 1 to about 50 grams fat, from about 1 to about 600 mg caffeine and from about 1 mg to about 900 mg 5-HTP. The ranges used herein are based upon a single serving, where two servings are recommended per day. Vitamins and minerals in amounts recommended daily to supplement the diet can also be optionally added. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Peptide production Inventor(s): Clark, Anthony John; (Edinburgh, GB), Lathe, Richard; (Strasbourg, FR) Correspondence: Sterne, Kessler, Goldstein & Fox Pllc; 1100 New York Avenue, N.W., Suite 600; Washington; DC; 20005-3934; US Patent Application Number: 20010042256 Date filed: January 11, 2001 Abstract: A method of producing a substance comprising a peptide, involves incorporating a DNA sequence coding for the peptide into a gene of a mammal (such as a sheep) coding for a milk whey protein in such a way that the DNA sequence is expressed in the mammary gland of the adult female mammal. The substance may be an (optionally modified) protein such as a blood coagulation factor. The DNA sequence is preferably inserted into the first exon of a gene coding for a whey protein such as betalactoglobulin. The substance will generally be recovered from milk of the female mammal, but may (for example if it is an enzyme) be used in situ. Excerpt(s): This invention relates to a method of producing a substance comprising a polypeptide. More particularly, the invention relates to protein production and to the production of biological materials whose formation is catalysed by enzymic proteins. Recombinant DNA technology has been used increasingly over the past decade for the production of commercially important biological materials. To this end, the DNA sequences encoding a variety of medically important human proteins have been cloned. These include insulin, plasminogen activator, alpha.sub.1-antitrypsin and coagulation factors VIII and IX. At present, even with the emergent recombinant DNA techniques, these proteins are usually purified from blood and tissue, an expensive and time consuming process which may carry the risk of transmitting infectious agents such as those causing AIDS and hepatitis. Although the expression of DNA sequences in bacteria to produce the desired medically important protein looks an attractive proposition, in practice the bacteria often prove unsatisfactory as hosts because in the bacterial cell foreign proteins are unstable and are not processed correctly. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

76

•

Whey Protein

Primary composition comprising a lipophilic bioactive compound Inventor(s): Baur, Markus; (Aran, CH), Bortlik, Karlheinz; (Savigny, CH), Duruz, Eliane; (Epalinges, CH), Lambelet, Pierre; (Saint-Legier, CH), Pfeifer, Andrea M.A.; (SaintLegier, CH), Richelle, Myriam; (Savigny, CH), Saucy, Francoise; (Blonay, CH) Correspondence: Winston & Strawn; Patent Department; 1400 L Street, N.W.; Washington; DC; 20005-3502; US Patent Application Number: 20020107292 Date filed: January 25, 2002 Abstract: A primary composition that includes at least one lipophilic bioactive compound and a whey protein in an amount effective to increase the bioavailability of the lipophilic bioactive compound, and methods of forming the same. Also, an oral composition that contains the primary composition in a foodstuff, in a food supplement, in a cosmetic preparation or in a pharmaceutical preparation, and methods of forming the same. Excerpt(s): This application is a continuation-in-part of the US national phase designation of International application PCT/EP01/06145 filed May 29, 2001, the content of which is expressly incorporated herein by reference thereto. The present invention relates to a primary composition comprising a lipophilic bioactive compound and to an oral composition comprising the primary composition and its process of preparation. Compositions available on the market that include a lipophilic bioactive compound, namely lycopene, are already known. Lycopene is a natural product which is known to have multiple roles, in particular that of an antioxidant. Lycopene is present in various natural products, in particular tomatoes, melons, guavas and grapefruit. The composition generally available on the market which comprises lycopene is an oleoresin. The problem with this oleoresin is that it has been found that the lycopene present therein is insufficiently bioavailable. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

•

Process cheese containing increased levels of whey protein Inventor(s): Castillo, Omar Diaz; (Chicago, IL), Dolande, Jordan; (Crystal Lake, IL), Havlik, Steven; (South Elgin, IL), Laye, Isabelle; (Wheeling, IL), Lindstrom, Ted Riley; (Lake Forest, IL), Lowry, Leslie; (Prairie View, IL), Mei, Fu-I; (Wheeling, IL), Rueda, Viadimir; (Chicago, IL), Zwolfer, Matthew; (Chicago, IL) Correspondence: Fitch Even Tabin And Flannery; 120 South LA Salle Street; Suite 1600; Chicago; IL; 60603-3406; US Patent Application Number: 20020192348 Date filed: June 15, 2001 Abstract: The present invention provides process cheeses comprising casein and whey protein with a ratio of casein to whey protein of from about 50:50 to about 75:25. Typically, the process cheese further comprises an emulsifier, milkfat, and may contain one or more other ingredients such as, but not limited to, whole whey, cheese, and lactic acid. The present invention provides methods for producing the process cheese of the current invention using a pre-cook or post-cook homogenization step, and/or a modified dairy protein source. The modified dairy protein source includes high

Patents 77

viscosity whey protein, emulsified high fat whey protein powder, low calcium whey protein, and/or high solubility milk protein. Excerpt(s): The invention relates to process cheese and its production. More specifically, the invention relates to process cheeses with increased whey protein concentration and to methods for producing these process cheeses. This invention also relates to process cheeses having casein to whey ratios of less than about 3:1 and which retain acceptable firmness and to methods for producing these process cheeses. Generally, the process chesses of this invention have a penetrometer firmness of about 10 to about 20 mm and a softening or melting point of about 105 to about 150.degree. F. Conventional processes for making natural and processed cheese essentially utilize only casein. Generally only a few percent of whey proteins are incorporated into such cheeses since the majority of whey protein is retained in the whey and discarded as a by-product of conventional cheese-making processes. Whey proteins comprise about 14 to 24 weight percent of whole or skim milk's proteins and have a nutritional value at least comparable to that of casein. Therefore, the loss of whey proteins in conventional cheese making processes represents a costly inefficiency in these processes. The utilization of even a portion of whey proteins in the manufacture of natural and processed cheeses is of great commercial importance. Therefore, attempts have been made to design processes which incorporate increased amounts of whey into these natural and process cheeses. However, processed cheese formulas with casein/whey protein ratios below about 3:1 give unacceptable textural characteristics (commonly expressed as "soft body"). Therefore, there remains a need for process cheeses with increased whey, which retain acceptable firmness, even with a casein to whey ratio of less than about 3:1. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Process for preparing protein isolate from milk, whey, colostrum, and the like Inventor(s): Etzel, Lisa R.; (Ames, IA), Strohbehn, Ronald E.; (Nevada, IA) Correspondence: Mckee, Voorhees & Sease, P.L.C.; 801 Grand Avenue; Suite 3200; Des Moines; IA; 50309-2721; US Patent Application Number: 20030026845 Date filed: June 18, 2001 Abstract: According to the invention, Applicants have identified a clarification process which is simple and quick and provides a protein isolate of greater than 90% whey protein which may then optionally be further purified to select out individual proteins. The process involves a number of steps, the order of which is critical, and novel lipid removal techniques to achieving the highly pure and clarified protein isolate of the invention. Excerpt(s): The proteins present in milk, colostrum, whey and other compositions produced from lactating animals are of value for their nutritional and functional properties and are often used as ingredients in processed and prepared foods as well as nutritional supplements and even pharmaceutical formulations. These proteins are generally categorized into two classes. The first class is a heterogenous mixture called casein and represents approximately 80% of the proteins found in milk compositions. The second class is a heterogenous mixture called whey proteins comprising the remaining 20% of the proteins in milk. These proteins are currently separated from milk using a variety of chemical and physical processing techniques. The isolation of these valuable proteins from milk compositions has proven complicated and difficult for

78

Whey Protein

researchers. The proteins in order to retain their activity must not be damaged or denatured during the purification process and thus harsh treatments such as heat or lengthy exposure to strong acid must be avoided. Thus isolation of proteins has centered around the concepts of filtration or ion exchange techniques. When a solution and water are separated by a semi-permeable membrane, the water will move into the solution to equilibrate the system. This is known as "osmotic pressure". If a mechanical force is applied to exceed the osmotic pressure (up to 700 psi), the water is forced to move down the concentration gradient i.e. from low to high concentration. "Permeate" designates the liquid passing through the membrane, and "retentate" (concentrate) designates the fraction not passing through the membrane. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Process for separation of whey proteins using a novel anion exchanger Inventor(s): Ayers, John Stephen; (Palmerston North, NZ), Bhaskar, Ganugapti Bijaya; (Palmerston North, NZ), Elgar, David Francis; (Palmerston, NZ), Palmano, Kay Patricia; (Palmerston North, NZ), Pritchard, Mark; (Palmerston North, NZ) Correspondence: Knobbe Martens Olson & Bear Llp; 2040 Main Street; Fourteenth Floor; Irvine; CA; 92614; US Patent Application Number: 20030125525 Date filed: November 22, 2002 Abstract: The present invention provides new processes useful for separating whey proteins from whey protein-containing solutions using a novel anion exchanger which comprises a water insoluble, hydrophilic, water swellable, hydroxy (C.sub.2-C.sub.4) alkylated and cross-linked regenerated cellulose, derivatised with quaternary amino (QA) groups, wherein the level of substitution of the QA groups is 1.4 milli-equivalents per dry gram of anion exchanger (meq/g) or greater. Excerpt(s): This invention relates to new processes useful for separating whey proteins from whey protein-containing solutions. Anion exchangers have been used to make purified protein products from milk raw materials such as skim milk and whey. They have also been used to modify the properties of milk by the removal of whey proteins from skim milk. For example GB 1563990 (1980) discloses a method of preparing a mixture of whey proteins (.alpha.-lactalbumin,.beta.-lactoglobulin, serum albumin and some immunoglobulin), now known as whey protein isolate (WPI), by passing either skim milk or milk serum (whey) through a column of silica based anion exchanger, washing the column with water and then eluting and recovering the bound protein. Immunoglobulins remaining in the column effluent were recovered by passing this effluent, at the same pH still, through a column of silica which acts as a cation exchanger and adsorbs the immunoglobulins. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

Patents 79

•

PROCESSED WHEY PROTEIN AND PROCESS FOR MANUFACTURING THE SAME Inventor(s): HORIKAWA, MASAKAZU; (SAPPORO-SHI, JP), IMAI, HIROSHI; (KAWAGOE-SHI, JP), KAWANARI, MASAMI; (KAWAGOE-SHI, JP), SATO, KAORU; (KAMIFUKUOKA-SHI, JP) Correspondence: Patent Administrator; Testa Hurwitz & Thibeault; High Street Tower; 125 High Street; Boston; MA; 02110 Patent Application Number: 20020031600 Date filed: March 26, 1997 Abstract: [Means for the Solution] A processed whey protein with an improved shelf life comprising a partially heat-denatured whey protein and a casein protein. In addition, a non-denatured whey protein may be added. The partially heat-denatured whey protein can be prepared by heating a solution with a protein concentration of 0.5 to 15 wt % and pH 6-8 at 55 to 120.degree. C. for 1 to 120 minutes. A process for the preparation of processed whey protein comprises adding a casein protein to the partially heat-denatured whey protein, or adding a casein protein to a non-denatured whey protein and heating the mixture to partially denature the non-denatured whey protein.[Effects] The shelf life is improved. The gel obtained from the processed whey protein exhibits high water retention capacity and superior elasticity. [Selective Drawing] None Excerpt(s): The present invention relates to a processed whey protein and a process for manufacturing the processed whey protein. The processed whey protein of the present invention is useful as a food material for manufacturing foods requiring such properties as gelling capability, water retention capacity, and high viscosity. Whey proteins have conventionally been used as foodstuffs because of the high nutrition value possessed by the whey proteins themselves, and also have widely been used as supplemental materials for foods such as binders, extenders, and water retention agents, wherein the properties of the whey protein such as emulsifying property, foaming property, and gelation are utilized. Among these, the high gelation makes the whey protein an advantageous texture modifier for raw meat and fish meat products. Thus, the gelation of whey proteins is one of important factor that improved the texture and water retention capacity of foods. Generally, proteins are denatured by heat and create mutual interactions such as a hydrophobic interaction between the protein molecules noncovalent bonds, such as ionic bonds and hydrogen bonds and an SH/SS exchange reaction whereas whey proteins are denatured and gelated by heat at temperatures of 60.degree. C. or higher. However, because the whey protein gel thus obtained is generally non-transparent and has only a small water retention capacity and a brittle structure, such a whey protein gel is not preferably used as a food material. For these reasons, in order to improve the gel structure of whey proteins a partially heatdenatured whey protein solution produced by partially denaturing the whey protein by heating, or a solution obtained by drying this partially heat-denatured whey protein solution to produce a dried powder and re-dissolving the dried powder, is used to obtain a whey protein gel which has high water-retention capacity and excellent texture. Specifically, a highly elastic gel with a high water retention capacity can be obtained by producing a solution of the partially heat-denatured whey protein at a concentration of 4-15% by weight, preferably 5-12% by weight and heating this solution at 55.degree. C. to 120.degree. C., preferably 65.degree. C. to 95.degree. C., or producing a solution by drying this solution and re-dissolving the resulting dried powder, and then by adding a salt at low temperatures to these solutions (Japanese Published Unexamined Patent

80

Whey Protein

Application No. 64550/1993), by acidifying these solutions (Japanese Published Unexamined Patent Application No. 124067/1990), or by freeze-drying and thawing these solution (Japanese Published Unexamined Patent Applications No. 280834/1991 and 27249/1991). Whey proteins which are usually spherical produce a soluble aggregate in which protein molecules are aggregated like chains, if partially denatured by heating. This soluble aggregate in which protein molecules of the whey protein are aggregated like chains are hereinafter referred to as "soluble aggregate". Although the whey protein does not gel in the soluble aggregate, this soluble aggregate of whey protein forms a three dimensional network and produces irreversible gel if the abovementioned measures are taken. The whey protein gel thus obtained has a high waterretention capacity, superior elasticity, and a smooth constitution. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Shelf stable nutritional composition containing intact whey protein, process of manufacture and use Inventor(s): Jost, Rolf; (Bolliigen, CH) Correspondence: Winston & Strawn; Patent Department; 1400 L Street, N.W.; Washington; DC; 20005-3502; US Patent Application Number: 20030099761 Date filed: September 18, 2002 Abstract: A composition is provided that provides a nutritionally complete calorically dense formula suitable for use as a ready-to-use liquid composition that does not require reconstitution and admixing, which contains intact whey protein in high concentration and which is shelf stable for up to 6 months or more at ambient temperature. Excerpt(s): This invention relates to a nutritional composition that contains high levels of intact, i.e., non-hydrolysed whey protein as protein source. Liquid formulas, in particular for enteral nutrition, contain protein in a concentration ranging from 2 to 6%. Most of these type products have 3 to 4% (30-40 g/l) of protein, and more rarely contain protein concentrations of >50 g/l to 80 g/l. If the existing products are reviewed with respect to their protein source, it appears that most formulas were based on casein (Ca--, Na-- or K-caseinate), and more recently also on milk protein concentrate (MPC). At present, liquid shelf stable formulas based on intact whey protein are practically nonexistant. This is related to the pronounced heat lability of whey protein in sterilizing heat treatments, a problem not experienced when casein is used as a protein source. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

•

Stabilization of cooked pasta compositions using whey from nisin-producing cultures Inventor(s): Bell, James L.; (Evanston, IL), Brooks, Scott; (Des Plaines, IL), Pasch, John Howard; (Lake Zurich, IL), Roman, Michael Gerard; (Grayslake, IL) Correspondence: Fitch Even Tabin And Flannery; 120 South LA Salle Street; Suite 1600; Chicago; IL; 60603-3406; US Patent Application Number: 20020150660 Date filed: February 8, 2001

Patents 81

Abstract: The present invention provides fully cooked, ready to heat and serve pasta compositions which are stabilized against the development of toxins from pathogenic bacterial contaminants under refrigeration conditions for 120 days or more. The stabilized pasta compositions are attained by the incorporation of nisin-containing cultured whey derived from a nisin-producing culture. The cooked pasta compositions of this invention, which include both filled and unfilled pasta compositions, are stable at refrigeration temperatures for 120 days or longer and require no further cooking (i.e., the pasta is fully hydrated and only requires warming before serving). The nisincontaining whey can be prepared by forming an aqueous composition comprising sweet whey from the fermentation of a cheese, whey protein concentrate, and a protein hydrolysate; fermenting the aqueous composition with a nisin-producing culture until the pH attains about 5.5; maintaining the pH of the fermenting composition at about 5.5 for 8-10 hrs; and allowing the pH of the fermenting composition to drop to 4.8 or lower. The nisin-containing cultured whey can also be prepared by a inoculating a pasteurized dairy composition with a culture of a nisin-producing microorganism, incubating the composition until the pH attains a value between about 6.2 and about 4.0 and a whey and curd mixture is formed, and separating the whey from the whey and curd mixture to give the separated whey which is the nisin-containing cultured whey. The pasta of the present invention is prepared from pasta dough comprising about 55 to about 80 percent high protein wheat flour, about 1 to about 5 percent wheat gluten, 0 to about 20 percent egg product, 0 to about 3 percent dough conditioner, sufficient nisin-containing cultured whey to provide about 200 to about 1200 IU nisin/g pasta dough, and sufficient water to provide a total moisture content of about 25 to about 35 percent. Sauces and/or fillings included with the pasta compositions are preferably prepared using the same or similar nisin-containing cultured whey compositions to provide increased stability. Excerpt(s): This invention relates to stabilization of cooked pasta compositions against the development of toxins from pathogenic bacterial contaminants. The stabilized pasta compositions are attained by the incorporation of nisin-containing cultured whey derived from a nisin-producing culture. The cooked pasta compositions of this invention, which include both filled and unfilled pasta compositions, are stable at refrigeration temperatures for 90 days or longer, and preferably for 120 days or longer, and require no further cooking (i.e., the pasta is fully hydrated and only requires warming before serving). Pasta products are generally shaped dried doughs made from durum or wheat flour mixed with water and, sometimes, eggs and/or milk. Pasta products are generally available as fully dried (generally about 10 percent or less moisture) or refrigerated (generally about 30 percent or less moisture) products. Such products should, of course, be prepared free of pathogenic organisms, especially toxinproducing anaerobes. Pathogenic organisms that may contaminate food products include, by way of nonlimiting example, Clostridium botulinum, C. perfringens, (Lucke et al., in "Ecology and Control Foods" (A. H. W. Hauschild and K. L. Dodds, eds.) Marcel Dekker, New York, 1993, pp. 177-207; Smart et al., J. Appl. Bacteriol. 46, 377-383 (1979); Roberts et al., J. Fd. Technol., 14, 211-226 (1979); Tompkin, Food Technology, 34, 229-236, and 257 (1980); Bryan et al., Amer. Public Health, 61,1869-1885 (1971); Microbial Ecology of Food Commodities--Microorganisms in Foods 6: Blackie Academic and Professional, 1998, p. 115), Listeria monocytogenes, Escherichia coli, Bacillus cereus, Enterococcus faecalis, and similar microorganisms. Among these, spore-forming, toxin-producing microorganisms are of particular concern, because any spores produced by viable cells may survive and grow to produce toxins subsequent to manufacturing or domestic heating steps. Such microorganisms include species of the genus Clostridium. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

82

•

Whey Protein

Treatment of diabetes with milk protein hydrolysate Inventor(s): Darimont-Nicolau, Christian; (Lausanne, CH), Gremlich, Sandrine; (La Tour-de-Treme, CH), Mace, Katherine; (Lutry, CH), Neeser, Jean-Richard; (Savigny, CH), Reimer, Raylene Alison; (Calgary, CA) Correspondence: Winston & Strawn; Patent Department; 1400 L Street, N.W.; Washington; DC; 20005-3502; US Patent Application Number: 20030004095 Date filed: May 21, 2002 Abstract: A milk protein hydrolysate which is preferably caseinoglycomacropeptide and/or a whey protein in a bioavailable form is used for the manufacture of a composition for the treatment or prevention of diabetes or syndrome X. The invention also relates to a method of treatment or prevention of diabetes or syndrome X utilizing such compositions, a method for assessing proglucagon gene expression and GLP-1 release by a cell line derived from an adenocarcinoma of human caecum. Excerpt(s): This application is a continuation of the U.S. national stage designation of International application PCT/EP00/10716 filed Oct. 27, 2000, the entire content of which is expressly incorporated herein by reference thereto. The present invention relates to use of milk protein hydrolysates in the manufacture of a medicament for the treatment or prevention of diabetes or syndrome X and a to a method of treatment of diabetes or syndrome X which comprises administering an effective amount of a composition comprising such milk protein hydrolysates. The present invention also relates to the use of sweet whey or acid whey proteins or protein hydrolysates in the manufacture of a medicament for the treatment or prevention of diabetes or syndrome X and to a method of treatment or prevention of diabetes or syndrome X that comprises administering an effective amount of such compositions. Furthermore, the present invention relates to the use of caseino-glycomacropeptide ("CGMP") in the manufacture of a medicament for the treatment or prevention of diabetes or syndrome X and to a method of treatment or prevention of diabetes or syndrome X that comprises administering an effective amount of such compositions. In addition, the present invention relates to the use of NCI-H716 cells, obtained from a cell line derived from a poorly differentiated adenocarcinoma of human caecum (de Bruine et al., Virchows Archiv B Cell Pathol 62:311-320 (1992)), as a model to measure proglucagon gene expression and GLP-1 secretion. B. Chabance et al. (Biochimie 80, 155-165, 1998) have shown that after eating, many peptides derived from.alpha.-,.beta.- or.kappa.-caseins, including CGMP, can be detected in stomach and blood, thus indicating that these peptides can cross the intestinal barrier. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

•

Whey protein hydrolysate Inventor(s): Madkor, Sabry A.; (Raleigh, NC), Mims, Sonya; (Raleigh, NC), Sorensen, Thomas Lykke; (Raleigh, NC) Correspondence: Novozymes North America, INC.; 500 Fifth Avenue; Suite 1600; New York; NY; 10110; US Patent Application Number: 20030224096 Date filed: June 4, 2002

Patents 83

Abstract: The present invention relates to a method for hydrolysing whey proteins by a metaloprotease. The invention also relates to the hydrolysate obtained and the use of the hydrolysate as a food ingredient. The invention further relates to a food product obtained by using the whey protein hydrolysate as an ingredient. Excerpt(s): The present invention relates to a whey protein hydrolysate produced by treating a whey protein preparation with a metaloprotease and the use of the resulting hydrolysate as a food ingredient. In traditional cheesemaking, milk is coagulated by acidification or the combination of acidification and addition of rennet. When a curd with the desired consistency and strength has been obtained, the curd is cut, followed by separation of whey from the curd, e.g. by draining, and the fresh curd is further processed, e.g. by pressing, salting and ripening, to form the finished cheese. In this process, a considerable loss of milk proteins takes place due to the removal of the whey protein with the whey. The whey proteins can be recovered from the whey and processed into whey protein preparations such as e.g. Whey Protein Concentrates (WPC) and Whey Protein Isolates (WPI). Such whey protein preparations can be used as ingredients food products. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Whey protein retarder Inventor(s): Dao, Bach; (Nieuw Vennep, NL), Rietjens, Marcel; (Delft, NL), Vijn, Jan Pieter; (Leiderdoap, NL) Correspondence: Craig W. Roddy; Halliburton Energy Services; P.O. Box 1431; Duncan; OK; 73536-0440; US Patent Application Number: 20030172848 Date filed: March 19, 2003 Abstract: A method and composition is provided using whey protein as a retarder in a cementing composition for use in cementing operations in a subterranean zone penetrated by a well bore. Excerpt(s): This application is a Divisional of Ser. No. 10/026,027, filed Dec. 12, 2001, now pending. The present embodiment relates generally to a retarder for delaying setting of a cementing composition in a subterranean zone penetrated by a well bore. In the drilling and completion of an oil or gas well, a cementing composition is often introduced in the well bore for cementing pipe strings. In this process, known as "primary cementing," a cementing composition is pumped into the annular space between the walls of the well bore and the pipe string. The cementing composition sets in the annular space, supporting and positioning the pipe string, and forming a substantially impermeable barrier which divides the well bore into subterranean zones. After primary cementing, the undesirable migration of fluids between zones is prevented. Likewise, cementing compositions are often subsequently introduced into a subterranean zone for remedial operations to recover circulation or to plug the well bore. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

84

•

Whey Protein

Whey treatment process for achieving high concentration of alpha-lactalbumin Inventor(s): Wu, Chao; (Ames, IA) Correspondence: Mckee, Voorhees & Sease, P.L.C.; 801 Grand Avenue; Suite 3200; Des Moines; IA; 50309-2721; US Patent Application Number: 20020044998 Date filed: November 5, 2001 Abstract: A method of making an.alpha.-lactalbumin enriched whey protein product is described. The method involves the treatment of a whey protein product with an acid to lower the pH of the whey protein product to 4.0 or below. This pH-lowering step allows the.alpha.-lactalbumin molecules to be concentrated more efficiently. Excerpt(s): This invention relates to a method for retaining the nutritive properties of whey. Specifically, this invention relates to the treatment of whey to enrich the.alpha.lactalbumin fraction. Whey is the liquid component of milk. During the process of making milk into cheese, whey protein is separated from the curds. Whey is a dilute liquid containing lactose, proteins, salts, and residual fat. Until recently, a major portion of commercially produced whey was discarded, causing major environmental pollution problems. With the advent of stricter environmental controls and regulations, whey proteins have been reexamined for their utility in the pharmaceutical, dietetic and food industries. Whey proteins have become more heavily incorporated into ice cream, bread, canned soup, infant formulas, and various other food products. Whey is also used as a livestock feed. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

Keeping Current In order to stay informed about patents and patent applications dealing with whey protein, you can access the U.S. Patent Office archive via the Internet at the following Web address: http://www.uspto.gov/patft/index.html. You will see two broad options: (1) Issued Patent, and (2) Published Applications. To see a list of issued patents, perform the following steps: Under “Issued Patents,” click “Quick Search.” Then, type “whey protein” (or synonyms) into the “Term 1” box. After clicking on the search button, scroll down to see the various patents which have been granted to date on whey protein. You can also use this procedure to view pending patent applications concerning whey protein. Simply go back to http://www.uspto.gov/patft/index.html. Select “Quick Search” under “Published Applications.” Then proceed with the steps listed above.

85

CHAPTER 6. PERIODICALS AND NEWS ON WHEY PROTEIN Overview In this chapter, we suggest a number of news sources and present various periodicals that cover whey protein.

News Services and Press Releases One of the simplest ways of tracking press releases on whey protein is to search the news wires. In the following sample of sources, we will briefly describe how to access each service. These services only post recent news intended for public viewing. PR Newswire To access the PR Newswire archive, simply go to http://www.prnewswire.com/. Select your country. Type “whey protein” (or synonyms) into the search box. You will automatically receive information on relevant news releases posted within the last 30 days. The search results are shown by order of relevance. Reuters Health The Reuters’ Medical News and Health eLine databases can be very useful in exploring news archives relating to whey protein. While some of the listed articles are free to view, others are available for purchase for a nominal fee. To access this archive, go to http://www.reutershealth.com/en/index.html and search by “whey protein” (or synonyms). The following was recently listed in this archive for whey protein: •

Exercise but not whey protein increases body cell mass in HIV-infected women Source: Reuters Medical News Date: December 25, 2001

•

Soy, whey proteins may lower cancer risk Source: Reuters Health eLine Date: February 01, 2000

86

Whey Protein

The NIH Within MEDLINEplus, the NIH has made an agreement with the New York Times Syndicate, the AP News Service, and Reuters to deliver news that can be browsed by the public. Search news releases at http://www.nlm.nih.gov/medlineplus/alphanews_a.html. MEDLINEplus allows you to browse across an alphabetical index. Or you can search by date at the following Web page: http://www.nlm.nih.gov/medlineplus/newsbydate.html. Often, news items are indexed by MEDLINEplus within its search engine. Business Wire Business Wire is similar to PR Newswire. To access this archive, simply go to http://www.businesswire.com/. You can scan the news by industry category or company name. Market Wire Market Wire is more focused on technology than the other wires. To browse the latest press releases by topic, such as alternative medicine, biotechnology, fitness, healthcare, legal, nutrition, and pharmaceuticals, access Market Wire’s Medical/Health channel at http://www.marketwire.com/mw/release_index?channel=MedicalHealth. Or simply go to Market Wire’s home page at http://www.marketwire.com/mw/home, type “whey protein” (or synonyms) into the search box, and click on “Search News.” As this service is technology oriented, you may wish to use it when searching for press releases covering diagnostic procedures or tests. Search Engines Medical news is also available in the news sections of commercial Internet search engines. See the health news page at Yahoo (http://dir.yahoo.com/Health/News_and_Media/), or you can use this Web site’s general news search page at http://news.yahoo.com/. Type in “whey protein” (or synonyms). If you know the name of a company that is relevant to whey protein, you can go to any stock trading Web site (such as http://www.etrade.com/) and search for the company name there. News items across various news sources are reported on indicated hyperlinks. Google offers a similar service at http://news.google.com/. BBC Covering news from a more European perspective, the British Broadcasting Corporation (BBC) allows the public free access to their news archive located at http://www.bbc.co.uk/. Search by “whey protein” (or synonyms).

Academic Periodicals covering Whey Protein Numerous periodicals are currently indexed within the National Library of Medicine’s PubMed database that are known to publish articles relating to whey protein. In addition to

Periodicals and News

87

these sources, you can search for articles covering whey protein that have been published by any of the periodicals listed in previous chapters. To find the latest studies published, go to http://www.ncbi.nlm.nih.gov/pubmed, type the name of the periodical into the search box, and click “Go.” If you want complete details about the historical contents of a journal, you can also visit the following Web site: http://www.ncbi.nlm.nih.gov/entrez/jrbrowser.cgi. Here, type in the name of the journal or its abbreviation, and you will receive an index of published articles. At http://locatorplus.gov/, you can retrieve more indexing information on medical periodicals (e.g. the name of the publisher). Select the button “Search LOCATORplus.” Then type in the name of the journal and select the advanced search option “Journal Title Search.”

89

APPENDICES

91

APPENDIX A. PHYSICIAN RESOURCES Overview In this chapter, we focus on databases and Internet-based guidelines and information resources created or written for a professional audience.

NIH Guidelines Commonly referred to as “clinical” or “professional” guidelines, the National Institutes of Health publish physician guidelines for the most common diseases. Publications are available at the following by relevant Institute10: •

Office of the Director (OD); guidelines consolidated across agencies available at http://www.nih.gov/health/consumer/conkey.htm

•

National Institute of General Medical Sciences (NIGMS); fact sheets available at http://www.nigms.nih.gov/news/facts/

•

National Library of Medicine (NLM); extensive encyclopedia (A.D.A.M., Inc.) with guidelines: http://www.nlm.nih.gov/medlineplus/healthtopics.html

•

National Cancer Institute (NCI); guidelines available at http://www.cancer.gov/cancerinfo/list.aspx?viewid=5f35036e-5497-4d86-8c2c714a9f7c8d25

•

National Eye Institute (NEI); guidelines available at http://www.nei.nih.gov/order/index.htm

•

National Heart, Lung, and Blood Institute (NHLBI); guidelines available at http://www.nhlbi.nih.gov/guidelines/index.htm

•

National Human Genome Research Institute (NHGRI); research available at http://www.genome.gov/page.cfm?pageID=10000375

•

National Institute on Aging (NIA); guidelines available at http://www.nia.nih.gov/health/

10

These publications are typically written by one or more of the various NIH Institutes.

92

Whey Protein

•

National Institute on Alcohol Abuse and Alcoholism (NIAAA); guidelines available at http://www.niaaa.nih.gov/publications/publications.htm

•

National Institute of Allergy and Infectious Diseases (NIAID); guidelines available at http://www.niaid.nih.gov/publications/

•

National Institute of Arthritis and Musculoskeletal and Skin Diseases (NIAMS); fact sheets and guidelines available at http://www.niams.nih.gov/hi/index.htm

•

National Institute of Child Health and Human Development (NICHD); guidelines available at http://www.nichd.nih.gov/publications/pubskey.cfm

•

National Institute on Deafness and Other Communication Disorders (NIDCD); fact sheets and guidelines at http://www.nidcd.nih.gov/health/

•

National Institute of Dental and Craniofacial Research (NIDCR); guidelines available at http://www.nidr.nih.gov/health/

•

National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK); guidelines available at http://www.niddk.nih.gov/health/health.htm

•

National Institute on Drug Abuse (NIDA); guidelines available at http://www.nida.nih.gov/DrugAbuse.html

•

National Institute of Environmental Health Sciences (NIEHS); environmental health information available at http://www.niehs.nih.gov/external/facts.htm

•

National Institute of Mental Health (NIMH); guidelines available at http://www.nimh.nih.gov/practitioners/index.cfm

•

National Institute of Neurological Disorders and Stroke (NINDS); neurological disorder information pages available at http://www.ninds.nih.gov/health_and_medical/disorder_index.htm

•

National Institute of Nursing Research (NINR); publications on selected illnesses at http://www.nih.gov/ninr/news-info/publications.html

•

National Institute of Biomedical Imaging and Bioengineering; general information at http://grants.nih.gov/grants/becon/becon_info.htm

•

Center for Information Technology (CIT); referrals to other agencies based on keyword searches available at http://kb.nih.gov/www_query_main.asp

•

National Center for Complementary and Alternative Medicine (NCCAM); health information available at http://nccam.nih.gov/health/

•

National Center for Research Resources (NCRR); various information directories available at http://www.ncrr.nih.gov/publications.asp

•

Office of Rare Diseases; various fact sheets available at http://rarediseases.info.nih.gov/html/resources/rep_pubs.html

•

Centers for Disease Control and Prevention; various fact sheets on infectious diseases available at http://www.cdc.gov/publications.htm

Physician Resources

93

NIH Databases In addition to the various Institutes of Health that publish professional guidelines, the NIH has designed a number of databases for professionals.11 Physician-oriented resources provide a wide variety of information related to the biomedical and health sciences, both past and present. The format of these resources varies. Searchable databases, bibliographic citations, full-text articles (when available), archival collections, and images are all available. The following are referenced by the National Library of Medicine:12 •

Bioethics: Access to published literature on the ethical, legal, and public policy issues surrounding healthcare and biomedical research. This information is provided in conjunction with the Kennedy Institute of Ethics located at Georgetown University, Washington, D.C.: http://www.nlm.nih.gov/databases/databases_bioethics.html

•

HIV/AIDS Resources: Describes various links and databases dedicated to HIV/AIDS research: http://www.nlm.nih.gov/pubs/factsheets/aidsinfs.html

•

NLM Online Exhibitions: Describes “Exhibitions in the History of Medicine”: http://www.nlm.nih.gov/exhibition/exhibition.html. Additional resources for historical scholarship in medicine: http://www.nlm.nih.gov/hmd/hmd.html

•

Biotechnology Information: Access to public databases. The National Center for Biotechnology Information conducts research in computational biology, develops software tools for analyzing genome data, and disseminates biomedical information for the better understanding of molecular processes affecting human health and disease: http://www.ncbi.nlm.nih.gov/

•

Population Information: The National Library of Medicine provides access to worldwide coverage of population, family planning, and related health issues, including family planning technology and programs, fertility, and population law and policy: http://www.nlm.nih.gov/databases/databases_population.html

•

Cancer Information: Access to cancer-oriented databases: http://www.nlm.nih.gov/databases/databases_cancer.html

•

Profiles in Science: Offering the archival collections of prominent twentieth-century biomedical scientists to the public through modern digital technology: http://www.profiles.nlm.nih.gov/

•

Chemical Information: Provides links to various chemical databases and references: http://sis.nlm.nih.gov/Chem/ChemMain.html

•

Clinical Alerts: Reports the release of findings from the NIH-funded clinical trials where such release could significantly affect morbidity and mortality: http://www.nlm.nih.gov/databases/alerts/clinical_alerts.html

•

Space Life Sciences: Provides links and information to space-based research (including NASA): http://www.nlm.nih.gov/databases/databases_space.html

•

MEDLINE: Bibliographic database covering the fields of medicine, nursing, dentistry, veterinary medicine, the healthcare system, and the pre-clinical sciences: http://www.nlm.nih.gov/databases/databases_medline.html

11

Remember, for the general public, the National Library of Medicine recommends the databases referenced in MEDLINEplus (http://medlineplus.gov/ or http://www.nlm.nih.gov/medlineplus/databases.html). 12 See http://www.nlm.nih.gov/databases/databases.html.

94

Whey Protein

•

Toxicology and Environmental Health Information (TOXNET): Databases covering toxicology and environmental health: http://sis.nlm.nih.gov/Tox/ToxMain.html

•

Visible Human Interface: Anatomically detailed, three-dimensional representations of normal male and female human bodies: http://www.nlm.nih.gov/research/visible/visible_human.html

The NLM Gateway13 The NLM (National Library of Medicine) Gateway is a Web-based system that lets users search simultaneously in multiple retrieval systems at the U.S. National Library of Medicine (NLM). It allows users of NLM services to initiate searches from one Web interface, providing one-stop searching for many of NLM’s information resources or databases.14 To use the NLM Gateway, simply go to the search site at http://gateway.nlm.nih.gov/gw/Cmd. Type “whey protein” (or synonyms) into the search box and click “Search.” The results will be presented in a tabular form, indicating the number of references in each database category. Results Summary Category Journal Articles Books / Periodicals / Audio Visual Consumer Health Meeting Abstracts Other Collections Total

Items Found 2092 4 376 4 9 2485

HSTAT15 HSTAT is a free, Web-based resource that provides access to full-text documents used in healthcare decision-making.16 These documents include clinical practice guidelines, quickreference guides for clinicians, consumer health brochures, evidence reports and technology assessments from the Agency for Healthcare Research and Quality (AHRQ), as well as AHRQ’s Put Prevention Into Practice.17 Simply search by “whey protein” (or synonyms) at the following Web site: http://text.nlm.nih.gov.

13

Adapted from NLM: http://gateway.nlm.nih.gov/gw/Cmd?Overview.x.

14

The NLM Gateway is currently being developed by the Lister Hill National Center for Biomedical Communications (LHNCBC) at the National Library of Medicine (NLM) of the National Institutes of Health (NIH). 15 Adapted from HSTAT: http://www.nlm.nih.gov/pubs/factsheets/hstat.html. 16 17

The HSTAT URL is http://hstat.nlm.nih.gov/.

Other important documents in HSTAT include: the National Institutes of Health (NIH) Consensus Conference Reports and Technology Assessment Reports; the HIV/AIDS Treatment Information Service (ATIS) resource documents; the Substance Abuse and Mental Health Services Administration's Center for Substance Abuse Treatment (SAMHSA/CSAT) Treatment Improvement Protocols (TIP) and Center for Substance Abuse Prevention (SAMHSA/CSAP) Prevention Enhancement Protocols System (PEPS); the Public Health Service (PHS) Preventive Services Task Force's Guide to Clinical Preventive Services; the independent, nonfederal Task Force on Community Services’ Guide to Community Preventive Services; and the Health Technology Advisory Committee (HTAC) of the Minnesota Health Care Commission (MHCC) health technology evaluations.

Physician Resources

95

Coffee Break: Tutorials for Biologists18 Coffee Break is a general healthcare site that takes a scientific view of the news and covers recent breakthroughs in biology that may one day assist physicians in developing treatments. Here you will find a collection of short reports on recent biological discoveries. Each report incorporates interactive tutorials that demonstrate how bioinformatics tools are used as a part of the research process. Currently, all Coffee Breaks are written by NCBI staff.19 Each report is about 400 words and is usually based on a discovery reported in one or more articles from recently published, peer-reviewed literature.20 This site has new articles every few weeks, so it can be considered an online magazine of sorts. It is intended for general background information. You can access the Coffee Break Web site at the following hyperlink: http://www.ncbi.nlm.nih.gov/Coffeebreak/.

Other Commercial Databases In addition to resources maintained by official agencies, other databases exist that are commercial ventures addressing medical professionals. Here are some examples that may interest you: •

CliniWeb International: Index and table of contents to selected clinical information on the Internet; see http://www.ohsu.edu/cliniweb/.

•

Medical World Search: Searches full text from thousands of selected medical sites on the Internet; see http://www.mwsearch.com/.

18 Adapted 19

from http://www.ncbi.nlm.nih.gov/Coffeebreak/Archive/FAQ.html.

The figure that accompanies each article is frequently supplied by an expert external to NCBI, in which case the source of the figure is cited. The result is an interactive tutorial that tells a biological story. 20 After a brief introduction that sets the work described into a broader context, the report focuses on how a molecular understanding can provide explanations of observed biology and lead to therapies for diseases. Each vignette is accompanied by a figure and hypertext links that lead to a series of pages that interactively show how NCBI tools and resources are used in the research process.

97

APPENDIX B. PATIENT RESOURCES Overview Official agencies, as well as federally funded institutions supported by national grants, frequently publish a variety of guidelines written with the patient in mind. These are typically called “Fact Sheets” or “Guidelines.” They can take the form of a brochure, information kit, pamphlet, or flyer. Often they are only a few pages in length. Since new guidelines on whey protein can appear at any moment and be published by a number of sources, the best approach to finding guidelines is to systematically scan the Internet-based services that post them.

Patient Guideline Sources The remainder of this chapter directs you to sources which either publish or can help you find additional guidelines on topics related to whey protein. Due to space limitations, these sources are listed in a concise manner. Do not hesitate to consult the following sources by either using the Internet hyperlink provided, or, in cases where the contact information is provided, contacting the publisher or author directly. The National Institutes of Health The NIH gateway to patients is located at http://health.nih.gov/. From this site, you can search across various sources and institutes, a number of which are summarized below. Topic Pages: MEDLINEplus The National Library of Medicine has created a vast and patient-oriented healthcare information portal called MEDLINEplus. Within this Internet-based system are “health topic pages” which list links to available materials relevant to whey protein. To access this system, log on to http://www.nlm.nih.gov/medlineplus/healthtopics.html. From there you can either search using the alphabetical index or browse by broad topic areas. Recently, MEDLINEplus listed the following when searched for “whey protein”:

98

•

Whey Protein

Other guides Dietary Fats http://www.nlm.nih.gov/medlineplus/dietaryfats.html Dietary Supplements http://www.nlm.nih.gov/medlineplus/dietarysupplements.html Lactose Intolerance http://www.nlm.nih.gov/medlineplus/lactoseintolerance.html Teen Development http://www.nlm.nih.gov/medlineplus/teendevelopment.html Weight Loss and Dieting http://www.nlm.nih.gov/medlineplus/weightlossanddieting.html

You may also choose to use the search utility provided by MEDLINEplus at the following Web address: http://www.nlm.nih.gov/medlineplus/. Simply type a keyword into the search box and click “Search.” This utility is similar to the NIH search utility, with the exception that it only includes materials that are linked within the MEDLINEplus system (mostly patient-oriented information). It also has the disadvantage of generating unstructured results. We recommend, therefore, that you use this method only if you have a very targeted search. The NIH Search Utility The NIH search utility allows you to search for documents on over 100 selected Web sites that comprise the NIH-WEB-SPACE. Each of these servers is “crawled” and indexed on an ongoing basis. Your search will produce a list of various documents, all of which will relate in some way to whey protein. The drawbacks of this approach are that the information is not organized by theme and that the references are often a mix of information for professionals and patients. Nevertheless, a large number of the listed Web sites provide useful background information. We can only recommend this route, therefore, for relatively rare or specific disorders, or when using highly targeted searches. To use the NIH search utility, visit the following Web page: http://search.nih.gov/index.html. Additional Web Sources A number of Web sites are available to the public that often link to government sites. These can also point you in the direction of essential information. The following is a representative sample: •

AOL: http://search.aol.com/cat.adp?id=168&layer=&from=subcats

•

Family Village: http://www.familyvillage.wisc.edu/specific.htm

•

Google: http://directory.google.com/Top/Health/Conditions_and_Diseases/

•

Med Help International: http://www.medhelp.org/HealthTopics/A.html

•

Open Directory Project: http://dmoz.org/Health/Conditions_and_Diseases/

•

Yahoo.com: http://dir.yahoo.com/Health/Diseases_and_Conditions/

Patient Resources

•

99

WebMD®Health: http://my.webmd.com/health_topics

Finding Associations There are several Internet directories that provide lists of medical associations with information on or resources relating to whey protein. By consulting all of associations listed in this chapter, you will have nearly exhausted all sources for patient associations concerned with whey protein. The National Health Information Center (NHIC) The National Health Information Center (NHIC) offers a free referral service to help people find organizations that provide information about whey protein. For more information, see the NHIC’s Web site at http://www.health.gov/NHIC/ or contact an information specialist by calling 1-800-336-4797. Directory of Health Organizations The Directory of Health Organizations, provided by the National Library of Medicine Specialized Information Services, is a comprehensive source of information on associations. The Directory of Health Organizations database can be accessed via the Internet at http://www.sis.nlm.nih.gov/Dir/DirMain.html. It is composed of two parts: DIRLINE and Health Hotlines. The DIRLINE database comprises some 10,000 records of organizations, research centers, and government institutes and associations that primarily focus on health and biomedicine. To access DIRLINE directly, go to the following Web site: http://dirline.nlm.nih.gov/. Simply type in “whey protein” (or a synonym), and you will receive information on all relevant organizations listed in the database. Health Hotlines directs you to toll-free numbers to over 300 organizations. You can access this database directly at http://www.sis.nlm.nih.gov/hotlines/. On this page, you are given the option to search by keyword or by browsing the subject list. When you have received your search results, click on the name of the organization for its description and contact information. The Combined Health Information Database Another comprehensive source of information on healthcare associations is the Combined Health Information Database. Using the “Detailed Search” option, you will need to limit your search to “Organizations” and “whey protein”. Type the following hyperlink into your Web browser: http://chid.nih.gov/detail/detail.html. To find associations, use the drop boxes at the bottom of the search page where “You may refine your search by.” For publication date, select “All Years.” Then, select your preferred language and the format option “Organization Resource Sheet.” Type “whey protein” (or synonyms) into the “For these words:” box. You should check back periodically with this database since it is updated every three months.

100

Whey Protein

The National Organization for Rare Disorders, Inc. The National Organization for Rare Disorders, Inc. has prepared a Web site that provides, at no charge, lists of associations organized by health topic. You can access this database at the following Web site: http://www.rarediseases.org/search/orgsearch.html. Type “whey protein” (or a synonym) into the search box, and click “Submit Query.”

101

APPENDIX C. FINDING MEDICAL LIBRARIES Overview In this Appendix, we show you how to quickly find a medical library in your area.

Preparation Your local public library and medical libraries have interlibrary loan programs with the National Library of Medicine (NLM), one of the largest medical collections in the world. According to the NLM, most of the literature in the general and historical collections of the National Library of Medicine is available on interlibrary loan to any library. If you would like to access NLM medical literature, then visit a library in your area that can request the publications for you.21

Finding a Local Medical Library The quickest method to locate medical libraries is to use the Internet-based directory published by the National Network of Libraries of Medicine (NN/LM). This network includes 4626 members and affiliates that provide many services to librarians, health professionals, and the public. To find a library in your area, simply visit http://nnlm.gov/members/adv.html or call 1-800-338-7657.

Medical Libraries in the U.S. and Canada In addition to the NN/LM, the National Library of Medicine (NLM) lists a number of libraries with reference facilities that are open to the public. The following is the NLM’s list and includes hyperlinks to each library’s Web site. These Web pages can provide information on hours of operation and other restrictions. The list below is a small sample of

21

Adapted from the NLM: http://www.nlm.nih.gov/psd/cas/interlibrary.html.

102

Whey Protein

libraries recommended by the National Library of Medicine (sorted alphabetically by name of the U.S. state or Canadian province where the library is located)22: •

Alabama: Health InfoNet of Jefferson County (Jefferson County Library Cooperative, Lister Hill Library of the Health Sciences), http://www.uab.edu/infonet/

•

Alabama: Richard M. Scrushy Library (American Sports Medicine Institute)

•

Arizona: Samaritan Regional Medical Center: The Learning Center (Samaritan Health System, Phoenix, Arizona), http://www.samaritan.edu/library/bannerlibs.htm

•

California: Kris Kelly Health Information Center (St. Joseph Health System, Humboldt), http://www.humboldt1.com/~kkhic/index.html

•

California: Community Health Library of Los Gatos, http://www.healthlib.org/orgresources.html

•

California: Consumer Health Program and Services (CHIPS) (County of Los Angeles Public Library, Los Angeles County Harbor-UCLA Medical Center Library) - Carson, CA, http://www.colapublib.org/services/chips.html

•

California: Gateway Health Library (Sutter Gould Medical Foundation)

•

California: Health Library (Stanford University Medical Center), http://wwwmed.stanford.edu/healthlibrary/

•

California: Patient Education Resource Center - Health Information and Resources (University of California, San Francisco), http://sfghdean.ucsf.edu/barnett/PERC/default.asp

•

California: Redwood Health Library (Petaluma Health Care District), http://www.phcd.org/rdwdlib.html

•

California: Los Gatos PlaneTree Health Library, http://planetreesanjose.org/

•

California: Sutter Resource Library (Sutter Hospitals Foundation, Sacramento), http://suttermedicalcenter.org/library/

•

California: Health Sciences Libraries (University of California, Davis), http://www.lib.ucdavis.edu/healthsci/

•

California: ValleyCare Health Library & Ryan Comer Cancer Resource Center (ValleyCare Health System, Pleasanton), http://gaelnet.stmarysca.edu/other.libs/gbal/east/vchl.html

•

California: Washington Community Health Resource Library (Fremont), http://www.healthlibrary.org/

•

Colorado: William V. Gervasini Memorial Library (Exempla Healthcare), http://www.saintjosephdenver.org/yourhealth/libraries/

•

Connecticut: Hartford Hospital Health Science Libraries (Hartford Hospital), http://www.harthosp.org/library/

•

Connecticut: Healthnet: Connecticut Consumer Health Information Center (University of Connecticut Health Center, Lyman Maynard Stowe Library), http://library.uchc.edu/departm/hnet/

22

Abstracted from http://www.nlm.nih.gov/medlineplus/libraries.html.

Finding Medical Libraries

103

•

Connecticut: Waterbury Hospital Health Center Library (Waterbury Hospital, Waterbury), http://www.waterburyhospital.com/library/consumer.shtml

•

Delaware: Consumer Health Library (Christiana Care Health System, Eugene du Pont Preventive Medicine & Rehabilitation Institute, Wilmington), http://www.christianacare.org/health_guide/health_guide_pmri_health_info.cfm

•

Delaware: Lewis B. Flinn Library (Delaware Academy of Medicine, Wilmington), http://www.delamed.org/chls.html

•

Georgia: Family Resource Library (Medical College of Georgia, Augusta), http://cmc.mcg.edu/kids_families/fam_resources/fam_res_lib/frl.htm

•

Georgia: Health Resource Center (Medical Center of Central Georgia, Macon), http://www.mccg.org/hrc/hrchome.asp

•

Hawaii: Hawaii Medical Library: Consumer Health Information Service (Hawaii Medical Library, Honolulu), http://hml.org/CHIS/

•

Idaho: DeArmond Consumer Health Library (Kootenai Medical Center, Coeur d’Alene), http://www.nicon.org/DeArmond/index.htm

•

Illinois: Health Learning Center of Northwestern Memorial Hospital (Chicago), http://www.nmh.org/health_info/hlc.html

•

Illinois: Medical Library (OSF Saint Francis Medical Center, Peoria), http://www.osfsaintfrancis.org/general/library/

•

Kentucky: Medical Library - Services for Patients, Families, Students & the Public (Central Baptist Hospital, Lexington), http://www.centralbap.com/education/community/library.cfm

•

Kentucky: University of Kentucky - Health Information Library (Chandler Medical Center, Lexington), http://www.mc.uky.edu/PatientEd/

•

Louisiana: Alton Ochsner Medical Foundation Library (Alton Ochsner Medical Foundation, New Orleans), http://www.ochsner.org/library/

•

Louisiana: Louisiana State University Health Sciences Center Medical LibraryShreveport, http://lib-sh.lsuhsc.edu/

•

Maine: Franklin Memorial Hospital Medical Library (Franklin Memorial Hospital, Farmington), http://www.fchn.org/fmh/lib.htm

•

Maine: Gerrish-True Health Sciences Library (Central Maine Medical Center, Lewiston), http://www.cmmc.org/library/library.html

•

Maine: Hadley Parrot Health Science Library (Eastern Maine Healthcare, Bangor), http://www.emh.org/hll/hpl/guide.htm

•

Maine: Maine Medical Center Library (Maine Medical Center, Portland), http://www.mmc.org/library/

•

Maine: Parkview Hospital (Brunswick), http://www.parkviewhospital.org/

•

Maine: Southern Maine Medical Center Health Sciences Library (Southern Maine Medical Center, Biddeford), http://www.smmc.org/services/service.php3?choice=10

•

Maine: Stephens Memorial Hospital’s Health Information Library (Western Maine Health, Norway), http://www.wmhcc.org/Library/

104

Whey Protein

•

Manitoba, Canada: Consumer & Patient Health Information Service (University of Manitoba Libraries), http://www.umanitoba.ca/libraries/units/health/reference/chis.html

•

Manitoba, Canada: J.W. Crane Memorial Library (Deer Lodge Centre, Winnipeg), http://www.deerlodge.mb.ca/crane_library/about.asp

•

Maryland: Health Information Center at the Wheaton Regional Library (Montgomery County, Dept. of Public Libraries, Wheaton Regional Library), http://www.mont.lib.md.us/healthinfo/hic.asp

•

Massachusetts: Baystate Medical Center Library (Baystate Health System), http://www.baystatehealth.com/1024/

•

Massachusetts: Boston University Medical Center Alumni Medical Library (Boston University Medical Center), http://med-libwww.bu.edu/library/lib.html

•

Massachusetts: Lowell General Hospital Health Sciences Library (Lowell General Hospital, Lowell), http://www.lowellgeneral.org/library/HomePageLinks/WWW.htm

•

Massachusetts: Paul E. Woodard Health Sciences Library (New England Baptist Hospital, Boston), http://www.nebh.org/health_lib.asp

•

Massachusetts: St. Luke’s Hospital Health Sciences Library (St. Luke’s Hospital, Southcoast Health System, New Bedford), http://www.southcoast.org/library/

•

Massachusetts: Treadwell Library Consumer Health Reference Center (Massachusetts General Hospital), http://www.mgh.harvard.edu/library/chrcindex.html

•

Massachusetts: UMass HealthNet (University of Massachusetts Medical School, Worchester), http://healthnet.umassmed.edu/

•

Michigan: Botsford General Hospital Library - Consumer Health (Botsford General Hospital, Library & Internet Services), http://www.botsfordlibrary.org/consumer.htm

•

Michigan: Helen DeRoy Medical Library (Providence Hospital and Medical Centers), http://www.providence-hospital.org/library/

•

Michigan: Marquette General Hospital - Consumer Health Library (Marquette General Hospital, Health Information Center), http://www.mgh.org/center.html

•

Michigan: Patient Education Resouce Center - University of Michigan Cancer Center (University of Michigan Comprehensive Cancer Center, Ann Arbor), http://www.cancer.med.umich.edu/learn/leares.htm

•

Michigan: Sladen Library & Center for Health Information Resources - Consumer Health Information (Detroit), http://www.henryford.com/body.cfm?id=39330

•

Montana: Center for Health Information (St. Patrick Hospital and Health Sciences Center, Missoula)

•

National: Consumer Health Library Directory (Medical Library Association, Consumer and Patient Health Information Section), http://caphis.mlanet.org/directory/index.html

•

National: National Network of Libraries of Medicine (National Library of Medicine) provides library services for health professionals in the United States who do not have access to a medical library, http://nnlm.gov/

•

National: NN/LM List of Libraries Serving the Public (National Network of Libraries of Medicine), http://nnlm.gov/members/

Finding Medical Libraries

105

•

Nevada: Health Science Library, West Charleston Library (Las Vegas-Clark County Library District, Las Vegas), http://www.lvccld.org/special_collections/medical/index.htm

•

New Hampshire: Dartmouth Biomedical Libraries (Dartmouth College Library, Hanover), http://www.dartmouth.edu/~biomed/resources.htmld/conshealth.htmld/

•

New Jersey: Consumer Health Library (Rahway Hospital, Rahway), http://www.rahwayhospital.com/library.htm

•

New Jersey: Dr. Walter Phillips Health Sciences Library (Englewood Hospital and Medical Center, Englewood), http://www.englewoodhospital.com/links/index.htm

•

New Jersey: Meland Foundation (Englewood Hospital and Medical Center, Englewood), http://www.geocities.com/ResearchTriangle/9360/

•

New York: Choices in Health Information (New York Public Library) - NLM Consumer Pilot Project participant, http://www.nypl.org/branch/health/links.html

•

New York: Health Information Center (Upstate Medical University, State University of New York, Syracuse), http://www.upstate.edu/library/hic/

•

New York: Health Sciences Library (Long Island Jewish Medical Center, New Hyde Park), http://www.lij.edu/library/library.html

•

New York: ViaHealth Medical Library (Rochester General Hospital), http://www.nyam.org/library/

•

Ohio: Consumer Health Library (Akron General Medical Center, Medical & Consumer Health Library), http://www.akrongeneral.org/hwlibrary.htm

•

Oklahoma: The Health Information Center at Saint Francis Hospital (Saint Francis Health System, Tulsa), http://www.sfh-tulsa.com/services/healthinfo.asp

•

Oregon: Planetree Health Resource Center (Mid-Columbia Medical Center, The Dalles), http://www.mcmc.net/phrc/

•

Pennsylvania: Community Health Information Library (Milton S. Hershey Medical Center, Hershey), http://www.hmc.psu.edu/commhealth/

•

Pennsylvania: Community Health Resource Library (Geisinger Medical Center, Danville), http://www.geisinger.edu/education/commlib.shtml

•

Pennsylvania: HealthInfo Library (Moses Taylor Hospital, Scranton), http://www.mth.org/healthwellness.html

•

Pennsylvania: Hopwood Library (University of Pittsburgh, Health Sciences Library System, Pittsburgh), http://www.hsls.pitt.edu/guides/chi/hopwood/index_html

•

Pennsylvania: Koop Community Health Information Center (College of Physicians of Philadelphia), http://www.collphyphil.org/kooppg1.shtml

•

Pennsylvania: Learning Resources Center - Medical Library (Susquehanna Health System, Williamsport), http://www.shscares.org/services/lrc/index.asp

•

Pennsylvania: Medical Library (UPMC Health System, Pittsburgh), http://www.upmc.edu/passavant/library.htm

•

Quebec, Canada: Medical Library (Montreal General Hospital), http://www.mghlib.mcgill.ca/

106

Whey Protein

•

South Dakota: Rapid City Regional Hospital Medical Library (Rapid City Regional Hospital), http://www.rcrh.org/Services/Library/Default.asp

•

Texas: Houston HealthWays (Houston Academy of Medicine-Texas Medical Center Library), http://hhw.library.tmc.edu/

•

Washington: Community Health Library (Kittitas Valley Community Hospital), http://www.kvch.com/

•

Washington: Southwest Washington Medical Center Library (Southwest Washington Medical Center, Vancouver), http://www.swmedicalcenter.com/body.cfm?id=72

107

ONLINE GLOSSARIES The Internet provides access to a number of free-to-use medical dictionaries. The National Library of Medicine has compiled the following list of online dictionaries: •

ADAM Medical Encyclopedia (A.D.A.M., Inc.), comprehensive medical reference: http://www.nlm.nih.gov/medlineplus/encyclopedia.html

•

MedicineNet.com Medical Dictionary (MedicineNet, Inc.): http://www.medterms.com/Script/Main/hp.asp

•

Merriam-Webster Medical Dictionary (Inteli-Health, Inc.): http://www.intelihealth.com/IH/

•

Multilingual Glossary of Technical and Popular Medical Terms in Eight European Languages (European Commission) - Danish, Dutch, English, French, German, Italian, Portuguese, and Spanish: http://allserv.rug.ac.be/~rvdstich/eugloss/welcome.html

•

On-line Medical Dictionary (CancerWEB): http://cancerweb.ncl.ac.uk/omd/

•

Rare Diseases Terms (Office of Rare Diseases): http://ord.aspensys.com/asp/diseases/diseases.asp

•

Technology Glossary (National Library of Medicine) - Health Care Technology: http://www.nlm.nih.gov/nichsr/ta101/ta10108.htm

Beyond these, MEDLINEplus contains a very patient-friendly encyclopedia covering every aspect of medicine (licensed from A.D.A.M., Inc.). The ADAM Medical Encyclopedia can be accessed at http://www.nlm.nih.gov/medlineplus/encyclopedia.html. ADAM is also available on commercial Web sites such as drkoop.com (http://www.drkoop.com/) and Web MD (http://my.webmd.com/adam/asset/adam_disease_articles/a_to_z/a).

Online Dictionary Directories The following are additional online directories compiled by the National Library of Medicine, including a number of specialized medical dictionaries: •

Medical Dictionaries: Medical & Biological (World Health Organization): http://www.who.int/hlt/virtuallibrary/English/diction.htm#Medical

•

MEL-Michigan Electronic Library List of Online Health and Medical Dictionaries (Michigan Electronic Library): http://mel.lib.mi.us/health/health-dictionaries.html

•

Patient Education: Glossaries (DMOZ Open Directory Project): http://dmoz.org/Health/Education/Patient_Education/Glossaries/

•

Web of Online Dictionaries (Bucknell University): http://www.yourdictionary.com/diction5.html#medicine

109

WHEY PROTEIN DICTIONARY The definitions below are derived from official public sources, including the National Institutes of Health [NIH] and the European Union [EU]. 5-Hydroxytryptophan: Precursor of serotonin used as antiepileptic and antidepressant. [NIH] Abdominal: Having to do with the abdomen, which is the part of the body between the chest and the hips that contains the pancreas, stomach, intestines, liver, gallbladder, and other organs. [NIH] Adaptability: Ability to develop some form of tolerance to conditions extremely different from those under which a living organism evolved. [NIH] Adaptation: 1. The adjustment of an organism to its environment, or the process by which it enhances such fitness. 2. The normal ability of the eye to adjust itself to variations in the intensity of light; the adjustment to such variations. 3. The decline in the frequency of firing of a neuron, particularly of a receptor, under conditions of constant stimulation. 4. In dentistry, (a) the proper fitting of a denture, (b) the degree of proximity and interlocking of restorative material to a tooth preparation, (c) the exact adjustment of bands to teeth. 5. In microbiology, the adjustment of bacterial physiology to a new environment. [EU] Adenocarcinoma: A malignant epithelial tumor with a glandular organization. [NIH] Adenosine: A nucleoside that is composed of adenine and d-ribose. Adenosine or adenosine derivatives play many important biological roles in addition to being components of DNA and RNA. Adenosine itself is a neurotransmitter. [NIH] Adenylate Cyclase: An enzyme of the lyase class that catalyzes the formation of cyclic AMP and pyrophosphate from ATP. EC 4.6.1.1. [NIH] Adjustment: The dynamic process wherein the thoughts, feelings, behavior, and biophysiological mechanisms of the individual continually change to adjust to the environment. [NIH] Adjuvant: A substance which aids another, such as an auxiliary remedy; in immunology, nonspecific stimulator (e.g., BCG vaccine) of the immune response. [EU] Adsorption: The condensation of gases, liquids, or dissolved substances on the surfaces of solids. It includes adsorptive phenomena of bacteria and viruses as well as of tissues treated with exogenous drugs and chemicals. [NIH] Adsorptive: It captures volatile compounds by binding them to agents such as activated carbon or adsorptive resins. [NIH] Adverse Effect: An unwanted side effect of treatment. [NIH] Aerosol: A solution of a drug which can be atomized into a fine mist for inhalation therapy. [EU]

Affinity: 1. Inherent likeness or relationship. 2. A special attraction for a specific element, organ, or structure. 3. Chemical affinity; the force that binds atoms in molecules; the tendency of substances to combine by chemical reaction. 4. The strength of noncovalent chemical binding between two substances as measured by the dissociation constant of the complex. 5. In immunology, a thermodynamic expression of the strength of interaction between a single antigen-binding site and a single antigenic determinant (and thus of the stereochemical compatibility between them), most accurately applied to interactions among simple, uniform antigenic determinants such as haptens. Expressed as the association

110

Whey Protein

constant (K litres mole -1), which, owing to the heterogeneity of affinities in a population of antibody molecules of a given specificity, actually represents an average value (mean intrinsic association constant). 6. The reciprocal of the dissociation constant. [EU] Affinity Chromatography: In affinity chromatography, a ligand attached to a column binds specifically to the molecule to be purified. [NIH] Agar: A complex sulfated polymer of galactose units, extracted from Gelidium cartilagineum, Gracilaria confervoides, and related red algae. It is used as a gel in the preparation of solid culture media for microorganisms, as a bulk laxative, in making emulsions, and as a supporting medium for immunodiffusion and immunoelectrophoresis. [NIH]

Agarose: A polysaccharide complex, free of nitrogen and prepared from agar-agar which is produced by certain seaweeds (red algae). It dissolves in warm water to form a viscid solution. [NIH] Age Groups: Persons classified by age from birth (infant, newborn) to octogenarians and older (aged, 80 and over). [NIH] Aged, 80 and Over: A person 80 years of age and older. [NIH] Alanine: A non-essential amino acid that occurs in high levels in its free state in plasma. It is produced from pyruvate by transamination. It is involved in sugar and acid metabolism, increases immunity, and provides energy for muscle tissue, brain, and the central nervous system. [NIH] Albumin: 1. Any protein that is soluble in water and moderately concentrated salt solutions and is coagulable by heat. 2. Serum albumin; the major plasma protein (approximately 60 per cent of the total), which is responsible for much of the plasma colloidal osmotic pressure and serves as a transport protein carrying large organic anions, such as fatty acids, bilirubin, and many drugs, and also carrying certain hormones, such as cortisol and thyroxine, when their specific binding globulins are saturated. Albumin is synthesized in the liver. Low serum levels occur in protein malnutrition, active inflammation and serious hepatic and renal disease. [EU] Alertness: A state of readiness to detect and respond to certain specified small changes occurring at random intervals in the environment. [NIH] Alfalfa: A deep-rooted European leguminous plant (Medicago sativa) widely grown for hay and forage. [NIH] Algorithms: A procedure consisting of a sequence of algebraic formulas and/or logical steps to calculate or determine a given task. [NIH] Alimentary: Pertaining to food or nutritive material, or to the organs of digestion. [EU] Alkaline: Having the reactions of an alkali. [EU] Alpha-1: A protein with the property of inactivating proteolytic enzymes such as leucocyte collagenase and elastase. [NIH] Alpha-lactalbumin: A human milk protein which could be used as a nutritional supplement. [NIH] Alternative medicine: Practices not generally recognized by the medical community as standard or conventional medical approaches and used instead of standard treatments. Alternative medicine includes the taking of dietary supplements, megadose vitamins, and herbal preparations; the drinking of special teas; and practices such as massage therapy, magnet therapy, spiritual healing, and meditation. [NIH] Amino Acid Sequence: The order of amino acids as they occur in a polypeptide chain. This is referred to as the primary structure of proteins. It is of fundamental importance in

Dictionary 111

determining protein conformation. [NIH] Amino Acids: Organic compounds that generally contain an amino (-NH2) and a carboxyl (COOH) group. Twenty alpha-amino acids are the subunits which are polymerized to form proteins. [NIH] Amino Acids: Organic compounds that generally contain an amino (-NH2) and a carboxyl (COOH) group. Twenty alpha-amino acids are the subunits which are polymerized to form proteins. [NIH] Ammonia: A colorless alkaline gas. It is formed in the body during decomposition of organic materials during a large number of metabolically important reactions. [NIH] Anabolic: Relating to, characterized by, or promoting anabolism. [EU] Analog: In chemistry, a substance that is similar, but not identical, to another. [NIH] Anaphylatoxins: The family of peptides C3a, C4a, C5a, and C5a des-arginine produced in the serum during complement activation. They produce smooth muscle contraction, mast cell histamine release, affect platelet aggregation, and act as mediators of the local inflammatory process. The order of anaphylatoxin activity from strongest to weakest is C5a, C3a, C4a, and C5a des-arginine. The latter is the so-called "classical" anaphylatoxin but shows no spasmogenic activity though it contains some chemotactic ability. [NIH] Anemia: A reduction in the number of circulating erythrocytes or in the quantity of hemoglobin. [NIH] Anions: Negatively charged atoms, radicals or groups of atoms which travel to the anode or positive pole during electrolysis. [NIH] Antagonism: Interference with, or inhibition of, the growth of a living organism by another living organism, due either to creation of unfavorable conditions (e. g. exhaustion of food supplies) or to production of a specific antibiotic substance (e. g. penicillin). [NIH] Antibiotic: A drug used to treat infections caused by bacteria and other microorganisms. [NIH]

Antibodies: Immunoglobulin molecules having a specific amino acid sequence by virtue of which they interact only with the antigen that induced their synthesis in cells of the lymphoid series (especially plasma cells), or with an antigen closely related to it. [NIH] Antibody: A type of protein made by certain white blood cells in response to a foreign substance (antigen). Each antibody can bind to only a specific antigen. The purpose of this binding is to help destroy the antigen. Antibodies can work in several ways, depending on the nature of the antigen. Some antibodies destroy antigens directly. Others make it easier for white blood cells to destroy the antigen. [NIH] Anticoagulant: A drug that helps prevent blood clots from forming. Also called a blood thinner. [NIH] Antidepressant: A drug used to treat depression. [NIH] Antidote: A remedy for counteracting a poison. [EU] Antiepileptic: An agent that combats epilepsy. [EU] Antigen: Any substance which is capable, under appropriate conditions, of inducing a specific immune response and of reacting with the products of that response, that is, with specific antibody or specifically sensitized T-lymphocytes, or both. Antigens may be soluble substances, such as toxins and foreign proteins, or particulate, such as bacteria and tissue cells; however, only the portion of the protein or polysaccharide molecule known as the antigenic determinant (q.v.) combines with antibody or a specific receptor on a lymphocyte. Abbreviated Ag. [EU]

112

Whey Protein

Antigen-Antibody Complex: The complex formed by the binding of antigen and antibody molecules. The deposition of large antigen-antibody complexes leading to tissue damage causes immune complex diseases. [NIH] Antihypertensive: An agent that reduces high blood pressure. [EU] Anti-infective: An agent that so acts. [EU] Anti-Infective Agents: Substances that prevent infectious agents or organisms from spreading or kill infectious agents in order to prevent the spread of infection. [NIH] Anti-inflammatory: Having to do with reducing inflammation. [NIH] Antioxidant: A substance that prevents damage caused by free radicals. Free radicals are highly reactive chemicals that often contain oxygen. They are produced when molecules are split to give products that have unpaired electrons. This process is called oxidation. [NIH] Aptitude: The ability to acquire general or special types of knowledge or skill. [NIH] Aqueous: Having to do with water. [NIH] Arginine: An essential amino acid that is physiologically active in the L-form. [NIH] Aromatic: Having a spicy odour. [EU] Arterial: Pertaining to an artery or to the arteries. [EU] Arteries: The vessels carrying blood away from the heart. [NIH] Arterioles: The smallest divisions of the arteries located between the muscular arteries and the capillaries. [NIH] Articular: Of or pertaining to a joint. [EU] Ascorbic Acid: A six carbon compound related to glucose. It is found naturally in citrus fruits and many vegetables. Ascorbic acid is an essential nutrient in human diets, and necessary to maintain connective tissue and bone. Its biologically active form, vitamin C, functions as a reducing agent and coenzyme in several metabolic pathways. Vitamin C is considered an antioxidant. [NIH] Aseptic: Free from infection or septic material; sterile. [EU] Aspartate: A synthetic amino acid. [NIH] Astringent: Causing contraction, usually locally after topical application. [EU] Atopic: Pertaining to an atopen or to atopy; allergic. [EU] Atrophy: Decrease in the size of a cell, tissue, organ, or multiple organs, associated with a variety of pathological conditions such as abnormal cellular changes, ischemia, malnutrition, or hormonal changes. [NIH] Bacteria: Unicellular prokaryotic microorganisms which generally possess rigid cell walls, multiply by cell division, and exhibit three principal forms: round or coccal, rodlike or bacillary, and spiral or spirochetal. [NIH] Base: In chemistry, the nonacid part of a salt; a substance that combines with acids to form salts; a substance that dissociates to give hydroxide ions in aqueous solutions; a substance whose molecule or ion can combine with a proton (hydrogen ion); a substance capable of donating a pair of electrons (to an acid) for the formation of a coordinate covalent bond. [EU] Bed Rest: Confinement of an individual to bed for therapeutic or experimental reasons. [NIH] Bile: An emulsifying agent produced in the liver and secreted into the duodenum. Its composition includes bile acids and salts, cholesterol, and electrolytes. It aids digestion of fats in the duodenum. [NIH] Bile Acids: Acids made by the liver that work with bile to break down fats. [NIH]

Dictionary 113

Bile Acids and Salts: Steroid acids and salts. The primary bile acids are derived from cholesterol in the liver and usually conjugated with glycine or taurine. The secondary bile acids are further modified by bacteria in the intestine. They play an important role in the digestion and absorption of fat. They have also been used pharmacologically, especially in the treatment of gallstones. [NIH] Bilirubin: A bile pigment that is a degradation product of heme. [NIH] Binding Sites: The reactive parts of a macromolecule that directly participate in its specific combination with another molecule. [NIH] Bioavailability: The degree to which a drug or other substance becomes available to the target tissue after administration. [EU] Bioavailable: The ability of a drug or other substance to be absorbed and used by the body. Orally bioavailable means that a drug or other substance that is taken by mouth can be absorbed and used by the body. [NIH] Biochemical: Relating to biochemistry; characterized by, produced by, or involving chemical reactions in living organisms. [EU] Biomass: Total mass of all the organisms of a given type and/or in a given area. (From Concise Dictionary of Biology, 1990) It includes the yield of vegetative mass produced from any given crop. [NIH] Biotechnology: Body of knowledge related to the use of organisms, cells or cell-derived constituents for the purpose of developing products which are technically, scientifically and clinically useful. Alteration of biologic function at the molecular level (i.e., genetic engineering) is a central focus; laboratory methods used include transfection and cloning technologies, sequence and structure analysis algorithms, computer databases, and gene and protein structure function analysis and prediction. [NIH] Bladder: The organ that stores urine. [NIH] Blood Coagulation: The process of the interaction of blood coagulation factors that results in an insoluble fibrin clot. [NIH] Blood Coagulation Factors: Endogenous substances, usually proteins, that are involved in the blood coagulation process. [NIH] Blood pressure: The pressure of blood against the walls of a blood vessel or heart chamber. Unless there is reference to another location, such as the pulmonary artery or one of the heart chambers, it refers to the pressure in the systemic arteries, as measured, for example, in the forearm. [NIH] Blood vessel: A tube in the body through which blood circulates. Blood vessels include a network of arteries, arterioles, capillaries, venules, and veins. [NIH] Body Composition: The relative amounts of various components in the body, such as percent body fat. [NIH] Body Fluids: Liquid components of living organisms. [NIH] Body Regions: Anatomical areas of the body. [NIH] Bowel: The long tube-shaped organ in the abdomen that completes the process of digestion. There is both a small and a large bowel. Also called the intestine. [NIH] Bowel Movement: Body wastes passed through the rectum and anus. [NIH] Branch: Most commonly used for branches of nerves, but applied also to other structures. [NIH]

Breakdown: A physical, metal, or nervous collapse. [NIH]

114

Whey Protein

Buffers: A chemical system that functions to control the levels of specific ions in solution. When the level of hydrogen ion in solution is controlled the system is called a pH buffer. [NIH]

Bulking Agents: Laxatives that make bowel movements soft and easy to pass. [NIH] Burns: Injuries to tissues caused by contact with heat, steam, chemicals (burns, chemical), electricity (burns, electric), or the like. [NIH] Burns, Electric: Burns produced by contact with electric current or from a sudden discharge of electricity. [NIH] Caecum: The blind pouch in which the large intestine begins and into which the ileum opens from one side. [NIH] Caffeine: A methylxanthine naturally occurring in some beverages and also used as a pharmacological agent. Caffeine's most notable pharmacological effect is as a central nervous system stimulant, increasing alertness and producing agitation. It also relaxes smooth muscle, stimulates cardiac muscle, stimulates diuresis, and appears to be useful in the treatment of some types of headache. Several cellular actions of caffeine have been observed, but it is not entirely clear how each contributes to its pharmacological profile. Among the most important are inhibition of cyclic nucleotide phosphodiesterases, antagonism of adenosine receptors, and modulation of intracellular calcium handling. [NIH] Calcium: A basic element found in nearly all organized tissues. It is a member of the alkaline earth family of metals with the atomic symbol Ca, atomic number 20, and atomic weight 40. Calcium is the most abundant mineral in the body and combines with phosphorus to form calcium phosphate in the bones and teeth. It is essential for the normal functioning of nerves and muscles and plays a role in blood coagulation (as factor IV) and in many enzymatic processes. [NIH] Calcium Chloride: A salt used to replenish calcium levels, as an acid-producing diuretic, and as an antidote for magnesium poisoning. [NIH] Caloric intake: Refers to the number of calories (energy content) consumed. [NIH] Capsules: Hard or soft soluble containers used for the oral administration of medicine. [NIH] Carbohydrate: An aldehyde or ketone derivative of a polyhydric alcohol, particularly of the pentahydric and hexahydric alcohols. They are so named because the hydrogen and oxygen are usually in the proportion to form water, (CH2O)n. The most important carbohydrates are the starches, sugars, celluloses, and gums. They are classified into mono-, di-, tri-, polyand heterosaccharides. [EU] Carcinoma: Cancer that begins in the skin or in tissues that line or cover internal organs. [NIH]

Cardiac: Having to do with the heart. [NIH] Cardiovascular: Having to do with the heart and blood vessels. [NIH] Cardiovascular System: The heart and the blood vessels by which blood is pumped and circulated through the body. [NIH] Carnitine: Constituent of striated muscle and liver. It is used therapeutically to stimulate gastric and pancreatic secretions and in the treatment of hyperlipoproteinemias. [NIH] Case report: A detailed report of the diagnosis, treatment, and follow-up of an individual patient. Case reports also contain some demographic information about the patient (for example, age, gender, ethnic origin). [NIH] Case series: A group or series of case reports involving patients who were given similar treatment. Reports of case series usually contain detailed information about the individual patients. This includes demographic information (for example, age, gender, ethnic origin)

Dictionary 115

and information on diagnosis, treatment, response to treatment, and follow-up after treatment. [NIH] Cell: The individual unit that makes up all of the tissues of the body. All living things are made up of one or more cells. [NIH] Cell Count: A count of the number of cells of a specific kind, usually measured per unit volume of sample. [NIH] Cell Death: The termination of the cell's ability to carry out vital functions such as metabolism, growth, reproduction, responsiveness, and adaptability. [NIH] Cell Division: The fission of a cell. [NIH] Cellobiose: A disaccharide consisting of two glucose units in beta (1-4) glycosidic linkage. Obtained from the partial hydrolysis of cellulose. [NIH] Cellulose: A polysaccharide with glucose units linked as in cellobiose. It is the chief constituent of plant fibers, cotton being the purest natural form of the substance. As a raw material, it forms the basis for many derivatives used in chromatography, ion exchange materials, explosives manufacturing, and pharmaceutical preparations. [NIH] Central Nervous System: The main information-processing organs of the nervous system, consisting of the brain, spinal cord, and meninges. [NIH] Character: In current usage, approximately equivalent to personality. The sum of the relatively fixed personality traits and habitual modes of response of an individual. [NIH] Chemotactic Factors: Chemical substances that attract or repel cells or organisms. The concept denotes especially those factors released as a result of tissue injury, invasion, or immunologic activity, that attract leukocytes, macrophages, or other cells to the site of infection or insult. [NIH] Cholecystokinin: A 33-amino acid peptide secreted by the upper intestinal mucosa and also found in the central nervous system. It causes gallbladder contraction, release of pancreatic exocrine (or digestive) enzymes, and affects other gastrointestinal functions. Cholecystokinin may be the mediator of satiety. [NIH] Cholera: An acute diarrheal disease endemic in India and Southeast Asia whose causative agent is vibrio cholerae. This condition can lead to severe dehydration in a matter of hours unless quickly treated. [NIH] Cholera Toxin: The enterotoxin from Vibrio cholerae. It is a protein that consists of two major components, the heavy (H) or A peptide and the light (L) or B peptide or choleragenoid. The B peptide anchors the protein to intestinal epithelial cells, while the A peptide, enters the cytoplasm, and activates adenylate cyclase, and production of cAMP. Increased levels of cAMP are thought to modulate release of fluid and electrolytes from intestinal crypt cells. [NIH] Cholesterol: The principal sterol of all higher animals, distributed in body tissues, especially the brain and spinal cord, and in animal fats and oils. [NIH] Chronic: A disease or condition that persists or progresses over a long period of time. [NIH] Chymosin: The predominant milk-clotting enzyme from the true stomach or abomasum of the suckling calf. It is secreted as an inactive precursor called prorennin and converted in the acid environment of the stomach to the active enzyme. EC 3.4.23.4. [NIH] Citric Acid: A key intermediate in metabolism. It is an acid compound found in citrus fruits. The salts of citric acid (citrates) can be used as anticoagulants due to their calcium chelating ability. [NIH] Citrus: Any tree or shrub of the Rue family or the fruit of these plants. [NIH]

116

Whey Protein

Clear cell carcinoma: A rare type of tumor of the female genital tract in which the inside of the cells looks clear when viewed under a microscope. [NIH] Clinical study: A research study in which patients receive treatment in a clinic or other medical facility. Reports of clinical studies can contain results for single patients (case reports) or many patients (case series or clinical trials). [NIH] Clinical trial: A research study that tests how well new medical treatments or other interventions work in people. Each study is designed to test new methods of screening, prevention, diagnosis, or treatment of a disease. [NIH] Cloning: The production of a number of genetically identical individuals; in genetic engineering, a process for the efficient replication of a great number of identical DNA molecules. [NIH] Coagulation: 1. The process of clot formation. 2. In colloid chemistry, the solidification of a sol into a gelatinous mass; an alteration of a disperse phase or of a dissolved solid which causes the separation of the system into a liquid phase and an insoluble mass called the clot or curd. Coagulation is usually irreversible. 3. In surgery, the disruption of tissue by physical means to form an amorphous residuum, as in electrocoagulation and photocoagulation. [EU] Coal: A natural fuel formed by partial decomposition of vegetable matter under certain environmental conditions. [NIH] Cod Liver Oil: Oil obtained from fresh livers of the cod family, Gadidae. It is a source of vitamins A and D. [NIH] Cofactor: A substance, microorganism or environmental factor that activates or enhances the action of another entity such as a disease-causing agent. [NIH] Cognition: Intellectual or mental process whereby an organism becomes aware of or obtains knowledge. [NIH] Colic: Paroxysms of pain. This condition usually occurs in the abdominal region but may occur in other body regions as well. [NIH] Collagen: A polypeptide substance comprising about one third of the total protein in mammalian organisms. It is the main constituent of skin, connective tissue, and the organic substance of bones and teeth. Different forms of collagen are produced in the body but all consist of three alpha-polypeptide chains arranged in a triple helix. Collagen is differentiated from other fibrous proteins, such as elastin, by the content of proline, hydroxyproline, and hydroxylysine; by the absence of tryptophan; and particularly by the high content of polar groups which are responsible for its swelling properties. [NIH] Collapse: 1. A state of extreme prostration and depression, with failure of circulation. 2. Abnormal falling in of the walls of any part of organ. [EU] Colloidal: Of the nature of a colloid. [EU] Colloids: Two-phase systems in which one is uniformly dispersed in another as particles small enough so they cannot be filtered or will not settle out. The dispersing or continuous phase or medium envelops the particles of the discontinuous phase. All three states of matter can form colloids among each other. [NIH] Colostrum: The thin, yellow, serous fluid secreted by the mammary glands during pregnancy and immediately postpartum before lactation begins. It consists of immunologically active substances, white blood cells, water, protein, fat, and carbohydrates. [NIH]

Complement: A term originally used to refer to the heat-labile factor in serum that causes immune cytolysis, the lysis of antibody-coated cells, and now referring to the entire

Dictionary 117

functionally related system comprising at least 20 distinct serum proteins that is the effector not only of immune cytolysis but also of other biologic functions. Complement activation occurs by two different sequences, the classic and alternative pathways. The proteins of the classic pathway are termed 'components of complement' and are designated by the symbols C1 through C9. C1 is a calcium-dependent complex of three distinct proteins C1q, C1r and C1s. The proteins of the alternative pathway (collectively referred to as the properdin system) and complement regulatory proteins are known by semisystematic or trivial names. Fragments resulting from proteolytic cleavage of complement proteins are designated with lower-case letter suffixes, e.g., C3a. Inactivated fragments may be designated with the suffix 'i', e.g. C3bi. Activated components or complexes with biological activity are designated by a bar over the symbol e.g. C1 or C4b,2a. The classic pathway is activated by the binding of C1 to classic pathway activators, primarily antigen-antibody complexes containing IgM, IgG1, IgG3; C1q binds to a single IgM molecule or two adjacent IgG molecules. The alternative pathway can be activated by IgA immune complexes and also by nonimmunologic materials including bacterial endotoxins, microbial polysaccharides, and cell walls. Activation of the classic pathway triggers an enzymatic cascade involving C1, C4, C2 and C3; activation of the alternative pathway triggers a cascade involving C3 and factors B, D and P. Both result in the cleavage of C5 and the formation of the membrane attack complex. Complement activation also results in the formation of many biologically active complement fragments that act as anaphylatoxins, opsonins, or chemotactic factors. [EU] Complementary and alternative medicine: CAM. Forms of treatment that are used in addition to (complementary) or instead of (alternative) standard treatments. These practices are not considered standard medical approaches. CAM includes dietary supplements, megadose vitamins, herbal preparations, special teas, massage therapy, magnet therapy, spiritual healing, and meditation. [NIH] Complementary medicine: Practices not generally recognized by the medical community as standard or conventional medical approaches and used to enhance or complement the standard treatments. Complementary medicine includes the taking of dietary supplements, megadose vitamins, and herbal preparations; the drinking of special teas; and practices such as massage therapy, magnet therapy, spiritual healing, and meditation. [NIH] Computational Biology: A field of biology concerned with the development of techniques for the collection and manipulation of biological data, and the use of such data to make biological discoveries or predictions. This field encompasses all computational methods and theories applicable to molecular biology and areas of computer-based techniques for solving biological problems including manipulation of models and datasets. [NIH] Conjunctiva: The mucous membrane that lines the inner surface of the eyelids and the anterior part of the sclera. [NIH] Connective Tissue: Tissue that supports and binds other tissues. It consists of connective tissue cells embedded in a large amount of extracellular matrix. [NIH] Connective Tissue: Tissue that supports and binds other tissues. It consists of connective tissue cells embedded in a large amount of extracellular matrix. [NIH] Constipation: Infrequent or difficult evacuation of feces. [NIH] Consumption: Pulmonary tuberculosis. [NIH] Contamination: The soiling or pollution by inferior material, as by the introduction of organisms into a wound, or sewage into a stream. [EU] Contraindications: Any factor or sign that it is unwise to pursue a certain kind of action or treatment, e. g. giving a general anesthetic to a person with pneumonia. [NIH] Coronary: Encircling in the manner of a crown; a term applied to vessels; nerves, ligaments,

118

Whey Protein

etc. The term usually denotes the arteries that supply the heart muscle and, by extension, a pathologic involvement of them. [EU] Coronary Thrombosis: Presence of a thrombus in a coronary artery, often causing a myocardial infarction. [NIH] Corticosteroids: Hormones that have antitumor activity in lymphomas and lymphoid leukemias; in addition, corticosteroids (steroids) may be used for hormone replacement and for the management of some of the complications of cancer and its treatment. [NIH] Cortisol: A steroid hormone secreted by the adrenal cortex as part of the body's response to stress. [NIH] Creatine: An amino acid that occurs in vertebrate tissues and in urine. In muscle tissue, creatine generally occurs as phosphocreatine. Creatine is excreted as creatinine in the urine. [NIH]

Creatinine: A compound that is excreted from the body in urine. Creatinine levels are measured to monitor kidney function. [NIH] Crystallization: The formation of crystals; conversion to a crystalline form. [EU] Curative: Tending to overcome disease and promote recovery. [EU] Cyclic: Pertaining to or occurring in a cycle or cycles; the term is applied to chemical compounds that contain a ring of atoms in the nucleus. [EU] Cysteine: A thiol-containing non-essential amino acid that is oxidized to form cystine. [NIH] Cystine: A covalently linked dimeric nonessential amino acid formed by the oxidation of cysteine. Two molecules of cysteine are joined together by a disulfide bridge to form cystine. [NIH]

Cytoplasm: The protoplasm of a cell exclusive of that of the nucleus; it consists of a continuous aqueous solution (cytosol) and the organelles and inclusions suspended in it (phaneroplasm), and is the site of most of the chemical activities of the cell. [EU] Cytotoxicity: Quality of being capable of producing a specific toxic action upon cells of special organs. [NIH] Dairy Products: Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo. [NIH] Databases, Bibliographic: Extensive collections, reputedly complete, of references and citations to books, articles, publications, etc., generally on a single subject or specialized subject area. Databases can operate through automated files, libraries, or computer disks. The concept should be differentiated from factual databases which is used for collections of data and facts apart from bibliographic references to them. [NIH] Deamination: The removal of an amino group (NH2) from a chemical compound. [NIH] Degenerative: Undergoing degeneration : tending to degenerate; having the character of or involving degeneration; causing or tending to cause degeneration. [EU] Dehydration: The condition that results from excessive loss of body water. [NIH] Denaturation: Rupture of the hydrogen bonds by heating a DNA solution and then cooling it rapidly causes the two complementary strands to separate. [NIH] Density: The logarithm to the base 10 of the opacity of an exposed and processed film. [NIH] Dentures: An appliance used as an artificial or prosthetic replacement for missing teeth and adjacent tissues. It does not include crowns, dental abutments, nor artificial teeth. [NIH] Dermatitis: Any inflammation of the skin. [NIH]

Dictionary 119

DES: Diethylstilbestrol. A synthetic hormone that was prescribed from the early 1940s until 1971 to help women with complications of pregnancy. DES has been linked to an increased risk of clear cell carcinoma of the vagina in daughters of women who used DES. DES may also increase the risk of breast cancer in women who used DES. [NIH] Deuterium: Deuterium. The stable isotope of hydrogen. It has one neutron and one proton in the nucleus. [NIH] Developed Countries: Countries that have reached a level of economic achievement through an increase of production, per capita income and consumption, and utilization of natural and human resources. [NIH] Diagnostic procedure: A method used to identify a disease. [NIH] Diastolic: Of or pertaining to the diastole. [EU] Dietary Fiber: The remnants of plant cell walls that are resistant to digestion by the alimentary enzymes of man. It comprises various polysaccharides and lignins. [NIH] Dietary Proteins: Proteins obtained from foods. They are the main source of the essential amino acids. [NIH] Diffusion: The tendency of a gas or solute to pass from a point of higher pressure or concentration to a point of lower pressure or concentration and to distribute itself throughout the available space; a major mechanism of biological transport. [NIH] Digestion: The process of breakdown of food for metabolism and use by the body. [NIH] Digestive system: The organs that take in food and turn it into products that the body can use to stay healthy. Waste products the body cannot use leave the body through bowel movements. The digestive system includes the salivary glands, mouth, esophagus, stomach, liver, pancreas, gallbladder, small and large intestines, and rectum. [NIH] Digestive tract: The organs through which food passes when food is eaten. These organs are the mouth, esophagus, stomach, small and large intestines, and rectum. [NIH] Diltiazem: A benzothiazepine derivative with vasodilating action due to its antagonism of the actions of the calcium ion in membrane functions. It is also teratogenic. [NIH] Direct: 1. Straight; in a straight line. 2. Performed immediately and without the intervention of subsidiary means. [EU] Dissociation: 1. The act of separating or state of being separated. 2. The separation of a molecule into two or more fragments (atoms, molecules, ions, or free radicals) produced by the absorption of light or thermal energy or by solvation. 3. In psychology, a defense mechanism in which a group of mental processes are segregated from the rest of a person's mental activity in order to avoid emotional distress, as in the dissociative disorders (q.v.), or in which an idea or object is segregated from its emotional significance; in the first sense it is roughly equivalent to splitting, in the second, to isolation. 4. A defect of mental integration in which one or more groups of mental processes become separated off from normal consciousness and, thus separated, function as a unitary whole. [EU] Diuresis: Increased excretion of urine. [EU] Diuretic: A drug that increases the production of urine. [NIH] Dopamine: An endogenous catecholamine and prominent neurotransmitter in several systems of the brain. In the synthesis of catecholamines from tyrosine, it is the immediate precursor to norepinephrine and epinephrine. Dopamine is a major transmitter in the extrapyramidal system of the brain, and important in regulating movement. A family of dopaminergic receptor subtypes mediate its action. Dopamine is used pharmacologically for its direct (beta adrenergic agonist) and indirect (adrenergic releasing) sympathomimetic

120

Whey Protein

effects including its actions as an inotropic agent and as a renal vasodilator. [NIH] Drug Interactions: The action of a drug that may affect the activity, metabolism, or toxicity of another drug. [NIH] Duodenum: The first part of the small intestine. [NIH] Dysphagia: Difficulty in swallowing. [EU] Effector: It is often an enzyme that converts an inactive precursor molecule into an active second messenger. [NIH] Effector cell: A cell that performs a specific function in response to a stimulus; usually used to describe cells in the immune system. [NIH] Elasticity: Resistance and recovery from distortion of shape. [NIH] Elastin: The protein that gives flexibility to tissues. [NIH] Electrocoagulation: Electrosurgical procedures used to treat hemorrhage (e.g., bleeding ulcers) and to ablate tumors, mucosal lesions, and refractory arrhythmias. [NIH] Electrolyte: A substance that dissociates into ions when fused or in solution, and thus becomes capable of conducting electricity; an ionic solute. [EU] Electrons: Stable elementary particles having the smallest known negative charge, present in all elements; also called negatrons. Positively charged electrons are called positrons. The numbers, energies and arrangement of electrons around atomic nuclei determine the chemical identities of elements. Beams of electrons are called cathode rays or beta rays, the latter being a high-energy biproduct of nuclear decay. [NIH] Electrophoresis: An electrochemical process in which macromolecules or colloidal particles with a net electric charge migrate in a solution under the influence of an electric current. [NIH]

Emulsify: To convert or to be converted into an emulsion. [EU] Emulsion: A preparation of one liquid distributed in small globules throughout the body of a second liquid. The dispersed liquid is the discontinuous phase, and the dispersion medium is the continuous phase. When oil is the dispersed liquid and an aqueous solution is the continuous phase, it is known as an oil-in-water emulsion, whereas when water or aqueous solution is the dispersed phase and oil or oleaginous substance is the continuous phase, it is known as a water-in-oil emulsion. Pharmaceutical emulsions for which official standards have been promulgated include cod liver oil emulsion, cod liver oil emulsion with malt, liquid petrolatum emulsion, and phenolphthalein in liquid petrolatum emulsion. [EU] Encapsulated: Confined to a specific, localized area and surrounded by a thin layer of tissue. [NIH]

Endemic: Present or usually prevalent in a population or geographical area at all times; said of a disease or agent. Called also endemial. [EU] Endotoxic: Of, relating to, or acting as an endotoxin (= a heat-stable toxin, associated with the outer membranes of certain gram-negative bacteria. Endotoxins are not secreted and are released only when the cells are disrupted). [EU] Endotoxins: Toxins closely associated with the living cytoplasm or cell wall of certain microorganisms, which do not readily diffuse into the culture medium, but are released upon lysis of the cells. [NIH] Energetic: Exhibiting energy : strenuous; operating with force, vigour, or effect. [EU] Enhancer: Transcriptional element in the virus genome. [NIH] Enteral Nutrition: Nutritional support given via the alimentary canal or any route connected to the gastrointestinal system (i.e., the enteral route). This includes oral feeding,

Dictionary 121

sip feeding, and tube feeding using nasogastric, gastrostomy, and jejunostomy tubes. [NIH] Enteropeptidase: A specialized proteolytic enzyme secreted by intestinal cells. It converts trypsinogen into its active form trypsin by removing the N-terminal peptide. EC 3.4.21.9. [NIH]

Environmental Health: The science of controlling or modifying those conditions, influences, or forces surrounding man which relate to promoting, establishing, and maintaining health. [NIH]

Enzymatic: Phase where enzyme cuts the precursor protein. [NIH] Enzyme: A protein that speeds up chemical reactions in the body. [NIH] Enzyme Inhibitors: Compounds or agents that combine with an enzyme in such a manner as to prevent the normal substrate-enzyme combination and the catalytic reaction. [NIH] Epithelial: Refers to the cells that line the internal and external surfaces of the body. [NIH] Epithelial Cells: Cells that line the inner and outer surfaces of the body. [NIH] Erythrocytes: Red blood cells. Mature erythrocytes are non-nucleated, biconcave disks containing hemoglobin whose function is to transport oxygen. [NIH] Esophagus: The muscular tube through which food passes from the throat to the stomach. [NIH]

Ethanol: A clear, colorless liquid rapidly absorbed from the gastrointestinal tract and distributed throughout the body. It has bactericidal activity and is used often as a topical disinfectant. It is widely used as a solvent and preservative in pharmaceutical preparations as well as serving as the primary ingredient in alcoholic beverages. [NIH] Evacuation: An emptying, as of the bowels. [EU] Excipients: Usually inert substances added to a prescription in order to provide suitable consistency to the dosage form; a binder, matrix, base or diluent in pills, tablets, creams, salves, etc. [NIH] Exocrine: Secreting outwardly, via a duct. [EU] Exogenous: Developed or originating outside the organism, as exogenous disease. [EU] Exon: The part of the DNA that encodes the information for the actual amino acid sequence of the protein. In many eucaryotic genes, the coding sequences consist of a series of exons alternating with intron sequences. [NIH] Extender: Any of several colloidal substances of high molecular weight, used as a blood or plasma substitute in transfusion for increasing the volume of the circulating blood. [NIH] Extracellular: Outside a cell or cells. [EU] Extraction: The process or act of pulling or drawing out. [EU] Family Planning: Programs or services designed to assist the family in controlling reproduction by either improving or diminishing fertility. [NIH] Fat: Total lipids including phospholipids. [NIH] Fatty acids: A major component of fats that are used by the body for energy and tissue development. [NIH] Feces: The excrement discharged from the intestines, consisting of bacteria, cells exfoliated from the intestines, secretions, chiefly of the liver, and a small amount of food residue. [EU] Fermentation: An enzyme-induced chemical change in organic compounds that takes place in the absence of oxygen. The change usually results in the production of ethanol or lactic acid, and the production of energy. [NIH] Fibrin: A protein derived from fibrinogen in the presence of thrombin, which forms part of

122

Whey Protein

the blood clot. [NIH] Fibrinogen: Plasma glycoprotein clotted by thrombin, composed of a dimer of three nonidentical pairs of polypeptide chains (alpha, beta, gamma) held together by disulfide bonds. Fibrinogen clotting is a sol-gel change involving complex molecular arrangements: whereas fibrinogen is cleaved by thrombin to form polypeptides A and B, the proteolytic action of other enzymes yields different fibrinogen degradation products. [NIH] Filtration: The passage of a liquid through a filter, accomplished by gravity, pressure, or vacuum (suction). [EU] Fistula: Abnormal communication most commonly seen between two internal organs, or between an internal organ and the surface of the body. [NIH] Flatus: Gas passed through the rectum. [NIH] Flavoring Agents: Substances added to foods and medicine to improve the quality of taste. [NIH]

Food Additives: Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes antioxidants, food preservatives, food coloring agents, flavoring agents, anti-infective agents (both plain and local), vehicles, excipients and other similarly used substances. Many of the same substances are pharmaceutic aids when added to pharmaceuticals rather than to foods. [NIH]

Food Coloring Agents: Natural or synthetic dyes used as coloring agents in processed foods. [NIH] Food Preservatives: Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods. [NIH] Forearm: The part between the elbow and the wrist. [NIH] Fractionation: Dividing the total dose of radiation therapy into several smaller, equal doses delivered over a period of several days. [NIH] Freeze Drying: Method of tissue preparation in which the tissue specimen is frozen and then dehydrated at low temperature in a high vacuum. This method is also used for dehydrating pharmaceutical and food products. [NIH] Fructose: A type of sugar found in many fruits and vegetables and in honey. Fructose is used to sweeten some diet foods. It is considered a nutritive sweetener because it has calories. [NIH] Fungi: A kingdom of eukaryotic, heterotrophic organisms that live as saprobes or parasites, including mushrooms, yeasts, smuts, molds, etc. They reproduce either sexually or asexually, and have life cycles that range from simple to complex. Filamentous fungi refer to those that grow as multicelluar colonies (mushrooms and molds). [NIH] Gallbladder: The pear-shaped organ that sits below the liver. Bile is concentrated and stored in the gallbladder. [NIH] Gas: Air that comes from normal breakdown of food. The gases are passed out of the body through the rectum (flatus) or the mouth (burp). [NIH] Gastric: Having to do with the stomach. [NIH] Gastrin: A hormone released after eating. Gastrin causes the stomach to produce more acid. [NIH]

Gastritis: Inflammation of the stomach. [EU] Gastrointestinal: Refers to the stomach and intestines. [NIH] Gastrointestinal tract: The stomach and intestines. [NIH]

Dictionary 123

Gastrostomy: Creation of an artificial external opening into the stomach for nutritional support or gastrointestinal compression. [NIH] Gelatin: A product formed from skin, white connective tissue, or bone collagen. It is used as a protein food adjuvant, plasma substitute, hemostatic, suspending agent in pharmaceutical preparations, and in the manufacturing of capsules and suppositories. [NIH] Gels: Colloids with a solid continuous phase and liquid as the dispersed phase; gels may be unstable when, due to temperature or other cause, the solid phase liquifies; the resulting colloid is called a sol. [NIH] Gene: The functional and physical unit of heredity passed from parent to offspring. Genes are pieces of DNA, and most genes contain the information for making a specific protein. [NIH]

Gene Expression: The phenotypic manifestation of a gene or genes by the processes of gene action. [NIH] Genotype: The genetic constitution of the individual; the characterization of the genes. [NIH] Gestation: The period of development of the young in viviparous animals, from the time of fertilization of the ovum until birth. [EU] Ginseng: An araliaceous genus of plants that contains a number of pharmacologically active agents used as stimulants, sedatives, and tonics, especially in traditional medicine. [NIH] Gland: An organ that produces and releases one or more substances for use in the body. Some glands produce fluids that affect tissues or organs. Others produce hormones or participate in blood production. [NIH] Glucocorticoid: A compound that belongs to the family of compounds called corticosteroids (steroids). Glucocorticoids affect metabolism and have anti-inflammatory and immunosuppressive effects. They may be naturally produced (hormones) or synthetic (drugs). [NIH] Glucose: D-Glucose. A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement. [NIH] Glutamate: Excitatory neurotransmitter of the brain. [NIH] Glutamic Acid: A non-essential amino acid naturally occurring in the L-form. Glutamic acid (glutamate) is the most common excitatory neurotransmitter in the central nervous system. [NIH]

Glutamine: A non-essential amino acid present abundantly throught the body and is involved in many metabolic processes. It is synthesized from glutamic acid and ammonia. It is the principal carrier of nitrogen in the body and is an important energy source for many cells. [NIH] Glutathione Peroxidase: An enzyme catalyzing the oxidation of 2 moles of glutathione in the presence of hydrogen peroxide to yield oxidized glutathione and water. EC 1.11.1.9. [NIH]

Gluten: The protein of wheat and other grains which gives to the dough its tough elastic character. [EU] Glycine: A non-essential amino acid. It is found primarily in gelatin and silk fibroin and used therapeutically as a nutrient. It is also a fast inhibitory neurotransmitter. [NIH] Glycoprotein: A protein that has sugar molecules attached to it. [NIH] Glycosylation: The chemical or biochemical addition of carbohydrate or glycosyl groups to other chemicals, especially peptides or proteins. Glycosyl transferases are used in this

124

Whey Protein

biochemical reaction. [NIH] Goats: Any of numerous agile, hollow-horned ruminants of the genus Capra, closely related to the sheep. [NIH] Governing Board: The group in which legal authority is vested for the control of healthrelated institutions and organizations. [NIH] Grade: The grade of a tumor depends on how abnormal the cancer cells look under a microscope and how quickly the tumor is likely to grow and spread. Grading systems are different for each type of cancer. [NIH] Growth: The progressive development of a living being or part of an organism from its earliest stage to maturity. [NIH] Habitual: Of the nature of a habit; according to habit; established by or repeated by force of habit, customary. [EU] Haptens: Small antigenic determinants capable of eliciting an immune response only when coupled to a carrier. Haptens bind to antibodies but by themselves cannot elicit an antibody response. [NIH] Headache: Pain in the cranial region that may occur as an isolated and benign symptom or as a manifestation of a wide variety of conditions including subarachnoid hemorrhage; craniocerebral trauma; central nervous system infections; intracranial hypertension; and other disorders. In general, recurrent headaches that are not associated with a primary disease process are referred to as headache disorders (e.g., migraine). [NIH] Hemodiafiltration: The combination of hemodialysis and hemofiltration either simultaneously or sequentially. Convective transport (hemofiltration) may be better for removal of larger molecular weight substances and diffusive transport (hemodialysis) for smaller molecular weight solutes. [NIH] Hemodialysis: The use of a machine to clean wastes from the blood after the kidneys have failed. The blood travels through tubes to a dialyzer, which removes wastes and extra fluid. The cleaned blood then flows through another set of tubes back into the body. [NIH] Hemofiltration: Extracorporeal ultrafiltration technique without hemodialysis for treatment of fluid overload and electrolyte disturbances affecting renal, cardiac, or pulmonary function. [NIH] Hemoglobin: One of the fractions of glycosylated hemoglobin A1c. Glycosylated hemoglobin is formed when linkages of glucose and related monosaccharides bind to hemoglobin A and its concentration represents the average blood glucose level over the previous several weeks. HbA1c levels are used as a measure of long-term control of plasma glucose (normal, 4 to 6 percent). In controlled diabetes mellitus, the concentration of glycosylated hemoglobin A is within the normal range, but in uncontrolled cases the level may be 3 to 4 times the normal conentration. Generally, complications are substantially lower among patients with Hb levels of 7 percent or less than in patients with HbA1c levels of 9 percent or more. [NIH] Hepatic: Refers to the liver. [NIH] Hepatitis: Inflammation of the liver and liver disease involving degenerative or necrotic alterations of hepatocytes. [NIH] Hepatitis B: Hepatitis caused by hepatitis B virus. It may be transmitted by transfusion of contaminated blood or blood products. [NIH] Hepatocytes: The main structural component of the liver. They are specialized epithelial cells that are organized into interconnected plates called lobules. [NIH]

Dictionary 125

Heredity: 1. The genetic transmission of a particular quality or trait from parent to offspring. 2. The genetic constitution of an individual. [EU] Heterogeneity: The property of one or more samples or populations which implies that they are not identical in respect of some or all of their parameters, e. g. heterogeneity of variance. [NIH]

Heterogenic: Derived from a different source or species. Also called heterogenous. [NIH] Heterogenous: Derived from a different source or species. Also called heterogenic. [NIH] Homologous: Corresponding in structure, position, origin, etc., as (a) the feathers of a bird and the scales of a fish, (b) antigen and its specific antibody, (c) allelic chromosomes. [EU] Hormonal: Pertaining to or of the nature of a hormone. [EU] Hormone: A substance in the body that regulates certain organs. Hormones such as gastrin help in breaking down food. Some hormones come from cells in the stomach and small intestine. [NIH] Hydrogen: The first chemical element in the periodic table. It has the atomic symbol H, atomic number 1, and atomic weight 1. It exists, under normal conditions, as a colorless, odorless, tasteless, diatomic gas. Hydrogen ions are protons. Besides the common H1 isotope, hydrogen exists as the stable isotope deuterium and the unstable, radioactive isotope tritium. [NIH] Hydrogen Bonding: A low-energy attractive force between hydrogen and another element. It plays a major role in determining the properties of water, proteins, and other compounds. [NIH]

Hydrolysis: The process of cleaving a chemical compound by the addition of a molecule of water. [NIH] Hydrophilic: Readily absorbing moisture; hygroscopic; having strongly polar groups that readily interact with water. [EU] Hydrophobic: Not readily absorbing water, or being adversely affected by water, as a hydrophobic colloid. [EU] Hydroxylysine: A hydroxylated derivative of the amino acid lysine that is present in certain collagens. [NIH] Hydroxyproline: A hydroxylated form of the imino acid proline. A deficiency in ascorbic acid can result in impaired hydroxyproline formation. [NIH] Hyperplasia: An increase in the number of cells in a tissue or organ, not due to tumor formation. It differs from hypertrophy, which is an increase in bulk without an increase in the number of cells. [NIH] Hypersensitivity: Altered reactivity to an antigen, which can result in pathologic reactions upon subsequent exposure to that particular antigen. [NIH] Hypertension: Persistently high arterial blood pressure. Currently accepted threshold levels are 140 mm Hg systolic and 90 mm Hg diastolic pressure. [NIH] Hypertrophy: General increase in bulk of a part or organ, not due to tumor formation, nor to an increase in the number of cells. [NIH] Ice Cream: A frozen dairy food made from cream or butterfat, milk, sugar, and flavorings. Frozen custard and French-type ice creams also contain eggs. [NIH] Id: The part of the personality structure which harbors the unconscious instinctive desires and strivings of the individual. [NIH] Ileum: The lower end of the small intestine. [NIH]

126

Whey Protein

Immersion: The placing of a body or a part thereof into a liquid. [NIH] Immune function: Production and action of cells that fight disease or infection. [NIH] Immune response: The activity of the immune system against foreign substances (antigens). [NIH]

Immune system: The organs, cells, and molecules responsible for the recognition and disposal of foreign ("non-self") material which enters the body. [NIH] Immunity: Nonsusceptibility to the invasive or pathogenic microorganisms or to the toxic effect of antigenic substances. [NIH]

effects

of

foreign

Immunodeficiency: The decreased ability of the body to fight infection and disease. [NIH] Immunogenic: Producing immunity; evoking an immune response. [EU] Immunoglobulin: A protein that acts as an antibody. [NIH] Immunology: The study of the body's immune system. [NIH] Immunosuppressive: Describes the ability to lower immune system responses. [NIH] In situ: In the natural or normal place; confined to the site of origin without invasion of neighbouring tissues. [EU] Infancy: The period of complete dependency prior to the acquisition of competence in walking, talking, and self-feeding. [NIH] Infant Nutrition: Nutrition of children from birth to 2 years of age. [NIH] Infant, Newborn: An infant during the first month after birth. [NIH] Infantile: Pertaining to an infant or to infancy. [EU] Infarction: A pathological process consisting of a sudden insufficient blood supply to an area, which results in necrosis of that area. It is usually caused by a thrombus, an embolus, or a vascular torsion. [NIH] Infection: 1. Invasion and multiplication of microorganisms in body tissues, which may be clinically unapparent or result in local cellular injury due to competitive metabolism, toxins, intracellular replication, or antigen-antibody response. The infection may remain localized, subclinical, and temporary if the body's defensive mechanisms are effective. A local infection may persist and spread by extension to become an acute, subacute, or chronic clinical infection or disease state. A local infection may also become systemic when the microorganisms gain access to the lymphatic or vascular system. 2. An infectious disease. [EU]

Inflammation: A pathological process characterized by injury or destruction of tissues caused by a variety of cytologic and chemical reactions. It is usually manifested by typical signs of pain, heat, redness, swelling, and loss of function. [NIH] Influenza: An acute viral infection involving the respiratory tract. It is marked by inflammation of the nasal mucosa, the pharynx, and conjunctiva, and by headache and severe, often generalized, myalgia. [NIH] Ingestion: Taking into the body by mouth [NIH] Inlay: In dentistry, a filling first made to correspond with the form of a dental cavity and then cemented into the cavity. [NIH] Inorganic: Pertaining to substances not of organic origin. [EU] Insulin: A protein hormone secreted by beta cells of the pancreas. Insulin plays a major role in the regulation of glucose metabolism, generally promoting the cellular utilization of glucose. It is also an important regulator of protein and lipid metabolism. Insulin is used as a drug to control insulin-dependent diabetes mellitus. [NIH]

Dictionary 127

Insulin-dependent diabetes mellitus: A disease characterized by high levels of blood glucose resulting from defects in insulin secretion, insulin action, or both. Autoimmune, genetic, and environmental factors are involved in the development of type I diabetes. [NIH] Insulin-like: Muscular growth factor. [NIH] Intestinal: Having to do with the intestines. [NIH] Intestine: A long, tube-shaped organ in the abdomen that completes the process of digestion. There is both a large intestine and a small intestine. Also called the bowel. [NIH] Intracellular: Inside a cell. [NIH] Intrinsic: Situated entirely within or pertaining exclusively to a part. [EU] Ion Channels: Gated, ion-selective glycoproteins that traverse membranes. The stimulus for channel gating can be a membrane potential, drug, transmitter, cytoplasmic messenger, or a mechanical deformation. Ion channels which are integral parts of ionotropic neurotransmitter receptors are not included. [NIH] Ion Exchange: Reversible chemical reaction between a solid, often an ION exchange resin, and a fluid whereby ions may be exchanged from one substance to another. This technique is used in water purification, in research, and in industry. [NIH] Ions: An atom or group of atoms that have a positive or negative electric charge due to a gain (negative charge) or loss (positive charge) of one or more electrons. Atoms with a positive charge are known as cations; those with a negative charge are anions. [NIH] Ischemia: Deficiency of blood in a part, due to functional constriction or actual obstruction of a blood vessel. [EU] Isoelectric: Separation of amphoteric substances, dissolved in water, based on their isoelectric behavior. The amphoteric substances are a mixture of proteins to be separated and of auxiliary "carrier ampholytes". [NIH] Isoelectric Point: The pH in solutions of proteins and related compounds at which the dipolar ions are at a maximum. [NIH] Jejunostomy: Surgical formation of an opening through the abdominal wall into the jejunum, usually for enteral hyperalimentation. [NIH] Kb: A measure of the length of DNA fragments, 1 Kb = 1000 base pairs. The largest DNA fragments are up to 50 kilobases long. [NIH] Kinetics: The study of rate dynamics in chemical or physical systems. [NIH] Labile: 1. Gliding; moving from point to point over the surface; unstable; fluctuating. 2. Chemically unstable. [EU] Lactation: The period of the secretion of milk. [EU] Large Intestine: The part of the intestine that goes from the cecum to the rectum. The large intestine absorbs water from stool and changes it from a liquid to a solid form. The large intestine is 5 feet long and includes the appendix, cecum, colon, and rectum. Also called colon. [NIH] Leucine: An essential branched-chain amino acid important for hemoglobin formation. [NIH] Leucocyte: All the white cells of the blood and their precursors (myeloid cell series, lymphoid cell series) but commonly used to indicate granulocytes exclusive of lymphocytes. [NIH]

Library Services: Services offered to the library user. They include reference and circulation. [NIH]

Ligament: A band of fibrous tissue that connects bones or cartilages, serving to support and

128

Whey Protein

strengthen joints. [EU] Lipid: Fat. [NIH] Lipid A: Lipid A is the biologically active component of lipopolysaccharides. It shows strong endotoxic activity and exhibits immunogenic properties. [NIH] Lipophilic: Having an affinity for fat; pertaining to or characterized by lipophilia. [EU] Lipopolysaccharides: Substance consisting of polysaccaride and lipid. [NIH] Liposomal: A drug preparation that contains the active drug in very tiny fat particles. This fat-encapsulated drug is absorbed better, and its distribution to the tumor site is improved. [NIH]

Liposome: A spherical particle in an aqueous medium, formed by a lipid bilayer enclosing an aqueous compartment. [EU] Liver: A large, glandular organ located in the upper abdomen. The liver cleanses the blood and aids in digestion by secreting bile. [NIH] Localized: Cancer which has not metastasized yet. [NIH] Lycopene: A red pigment found in tomatoes and some fruits. [NIH] Lymphatic: The tissues and organs, including the bone marrow, spleen, thymus, and lymph nodes, that produce and store cells that fight infection and disease. [NIH] Lymphocyte: A white blood cell. Lymphocytes have a number of roles in the immune system, including the production of antibodies and other substances that fight infection and diseases. [NIH] Lysine: An essential amino acid. It is often added to animal feed. [NIH] Macronutrients: Nutrients in the diet that are the key sources of energy, namely protein, fat, and carbohydrates. [NIH] Malignant: Cancerous; a growth with a tendency to invade and destroy nearby tissue and spread to other parts of the body. [NIH] Malnutrition: A condition caused by not eating enough food or not eating a balanced diet. [NIH]

Mammary: Pertaining to the mamma, or breast. [EU] Meat: The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game. [NIH]

Meat Products: Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple). [NIH] Mediate: Indirect; accomplished by the aid of an intervening medium. [EU] Mediator: An object or substance by which something is mediated, such as (1) a structure of the nervous system that transmits impulses eliciting a specific response; (2) a chemical substance (transmitter substance) that induces activity in an excitable tissue, such as nerve or muscle; or (3) a substance released from cells as the result of the interaction of antigen with antibody or by the action of antigen with a sensitized lymphocyte. [EU] Medicament: A medicinal substance or agent. [EU] MEDLINE: An online database of MEDLARS, the computerized bibliographic Medical Literature Analysis and Retrieval System of the National Library of Medicine. [NIH] Melanin: The substance that gives the skin its color. [NIH] Membrane: A very thin layer of tissue that covers a surface. [NIH]

Dictionary 129

Meninges: The three membranes that cover and protect the brain and spinal cord. [NIH] Metabolic disorder: A condition in which normal metabolic processes are disrupted, usually because of a missing enzyme. [NIH] Metabolite: Any substance produced by metabolism or by a metabolic process. [EU] Metastasis: The spread of cancer from one part of the body to another. Tumors formed from cells that have spread are called "secondary tumors" and contain cells that are like those in the original (primary) tumor. The plural is metastases. [NIH] Metastatic: Having to do with metastasis, which is the spread of cancer from one part of the body to another. [NIH] MI: Myocardial infarction. Gross necrosis of the myocardium as a result of interruption of the blood supply to the area; it is almost always caused by atherosclerosis of the coronary arteries, upon which coronary thrombosis is usually superimposed. [NIH] Micelle: A colloid particle formed by an aggregation of small molecules. [EU] Microbe: An organism which cannot be observed with the naked eye; e. g. unicellular animals, lower algae, lower fungi, bacteria. [NIH] Microorganism: An organism that can be seen only through a microscope. Microorganisms include bacteria, protozoa, algae, and fungi. Although viruses are not considered living organisms, they are sometimes classified as microorganisms. [NIH] Micro-organism: An organism which cannot be observed with the naked eye; e. g. unicellular animals, lower algae, lower fungi, bacteria. [NIH] Microscopy: The application of microscope magnification to the study of materials that cannot be properly seen by the unaided eye. [NIH] Microspheres: Small uniformly-sized spherical particles frequently radioisotopes or various reagents acting as tags or markers. [NIH]

labeled

with

Migration: The systematic movement of genes between populations of the same species, geographic race, or variety. [NIH] Mobility: Capability of movement, of being moved, or of flowing freely. [EU] Modification: A change in an organism, or in a process in an organism, that is acquired from its own activity or environment. [NIH] Molecular: Of, pertaining to, or composed of molecules : a very small mass of matter. [EU] Molecule: A chemical made up of two or more atoms. The atoms in a molecule can be the same (an oxygen molecule has two oxygen atoms) or different (a water molecule has two hydrogen atoms and one oxygen atom). Biological molecules, such as proteins and DNA, can be made up of many thousands of atoms. [NIH] Motility: The ability to move spontaneously. [EU] Mucins: A secretion containing mucopolysaccharides and protein that is the chief constituent of mucus. [NIH] Mucosa: A mucous membrane, or tunica mucosa. [EU] Mucus: The viscous secretion of mucous membranes. It contains mucin, white blood cells, water, inorganic salts, and exfoliated cells. [NIH] Myalgia: Pain in a muscle or muscles. [EU] Myocardium: The muscle tissue of the heart composed of striated, involuntary muscle known as cardiac muscle. [NIH] Nasal Mucosa: The mucous membrane lining the nasal cavity. [NIH]

130

Whey Protein

Nasogastric: The process of passing a small, flexible plastic tube through the nose or mouth into the stomach or small intestine. [NIH] Necrosis: A pathological process caused by the progressive degradative action of enzymes that is generally associated with severe cellular trauma. It is characterized by mitochondrial swelling, nuclear flocculation, uncontrolled cell lysis, and ultimately cell death. [NIH] Need: A state of tension or dissatisfaction felt by an individual that impels him to action toward a goal he believes will satisfy the impulse. [NIH] Nerve: A cordlike structure of nervous tissue that connects parts of the nervous system with other tissues of the body and conveys nervous impulses to, or away from, these tissues. [NIH] Nervous System: The entire nerve apparatus composed of the brain, spinal cord, nerves and ganglia. [NIH] Neural: 1. Pertaining to a nerve or to the nerves. 2. Situated in the region of the spinal axis, as the neutral arch. [EU] Neural Pathways: Neural tracts connecting one part of the nervous system with another. [NIH]

Neurons: The basic cellular units of nervous tissue. Each neuron consists of a body, an axon, and dendrites. Their purpose is to receive, conduct, and transmit impulses in the nervous system. [NIH] Neurotransmitters: Endogenous signaling molecules that alter the behavior of neurons or effector cells. Neurotransmitter is used here in its most general sense, including not only messengers that act directly to regulate ion channels, but also those that act through second messenger systems, and those that act at a distance from their site of release. Included are neuromodulators, neuroregulators, neuromediators, and neurohumors, whether or not acting at synapses. [NIH] Niacin: Water-soluble vitamin of the B complex occurring in various animal and plant tissues. Required by the body for the formation of coenzymes NAD and NADP. Has pellagra-curative, vasodilating, and antilipemic properties. [NIH] Nisin: A 34-amino acid polypeptide antibiotic produced by Streptococcus lactis. It has been used as a food preservative in canned fruits and vegetables, and cheese. [NIH] Nitrogen: An element with the atomic symbol N, atomic number 7, and atomic weight 14. Nitrogen exists as a diatomic gas and makes up about 78% of the earth's atmosphere by volume. It is a constituent of proteins and nucleic acids and found in all living cells. [NIH] Nucleic acid: Either of two types of macromolecule (DNA or RNA) formed by polymerization of nucleotides. Nucleic acids are found in all living cells and contain the information (genetic code) for the transfer of genetic information from one generation to the next. [NIH] Nutritive Value: An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing. [NIH] Opacity: Degree of density (area most dense taken for reading). [NIH] Organoleptic: Of, relating to, or involving the employment of the sense organs; used especially of subjective testing (as of flavor, odor, appearance) of food and drug products. [NIH]

Osmosis: Tendency of fluids (e.g., water) to move from the less concentrated to the more concentrated side of a semipermeable membrane. [NIH]

Dictionary 131

Osmotic: Pertaining to or of the nature of osmosis (= the passage of pure solvent from a solution of lesser to one of greater solute concentration when the two solutions are separated by a membrane which selectively prevents the passage of solute molecules, but is permeable to the solvent). [EU] Ovum: A female germ cell extruded from the ovary at ovulation. [NIH] Oxidation: The act of oxidizing or state of being oxidized. Chemically it consists in the increase of positive charges on an atom or the loss of negative charges. Most biological oxidations are accomplished by the removal of a pair of hydrogen atoms (dehydrogenation) from a molecule. Such oxidations must be accompanied by reduction of an acceptor molecule. Univalent o. indicates loss of one electron; divalent o., the loss of two electrons. [EU]

Palliative: 1. Affording relief, but not cure. 2. An alleviating medicine. [EU] Pancreas: A mixed exocrine and endocrine gland situated transversely across the posterior abdominal wall in the epigastric and hypochondriac regions. The endocrine portion is comprised of the Islets of Langerhans, while the exocrine portion is a compound acinar gland that secretes digestive enzymes. [NIH] Pancreatic: Having to do with the pancreas. [NIH] Particle: A tiny mass of material. [EU] Pathologic: 1. Indicative of or caused by a morbid condition. 2. Pertaining to pathology (= branch of medicine that treats the essential nature of the disease, especially the structural and functional changes in tissues and organs of the body caused by the disease). [EU] Pelvic: Pertaining to the pelvis. [EU] Pepsin: An enzyme made in the stomach that breaks down proteins. [NIH] Peptide: Any compound consisting of two or more amino acids, the building blocks of proteins. Peptides are combined to make proteins. [NIH] Perception: The ability quickly and accurately to recognize similarities and differences among presented objects, whether these be pairs of words, pairs of number series, or multiple sets of these or other symbols such as geometric figures. [NIH] Petrolatum: A colloidal system of semisolid hydrocarbons obtained from petroleum. It is used as an ointment base, topical protectant, and lubricant. [NIH] PH: The symbol relating the hydrogen ion (H+) concentration or activity of a solution to that of a given standard solution. Numerically the pH is approximately equal to the negative logarithm of H+ concentration expressed in molarity. pH 7 is neutral; above it alkalinity increases and below it acidity increases. [EU] Pharmaceutic Aids: Substances which are of little or no therapeutic value, but are necessary in the manufacture, compounding, storage, etc., of pharmaceutical preparations or drug dosage forms. They include solvents, diluting agents, and suspending agents, and emulsifying agents. Also, antioxidants; preservatives, pharmaceutical; dyes (coloring agents); flavoring agents; vehicles; excipients; ointment bases. [NIH] Pharmaceutical Preparations: Drugs intended for human or veterinary use, presented in their finished dosage form. Included here are materials used in the preparation and/or formulation of the finished dosage form. [NIH] Pharmacokinetic: The mathematical analysis of the time courses of absorption, distribution, and elimination of drugs. [NIH] Pharmacologic: Pertaining to pharmacology or to the properties and reactions of drugs. [EU] Pharynx: The hollow tube about 5 inches long that starts behind the nose and ends at the top

132

Whey Protein

of the trachea (windpipe) and esophagus (the tube that goes to the stomach). [NIH] Phenolphthalein: An acid-base indicator which is colorless in acid solution, but turns pink to red as the solution becomes alkaline. It is used medicinally as a cathartic. [NIH] Phenotype: The outward appearance of the individual. It is the product of interactions between genes and between the genotype and the environment. This includes the killer phenotype, characteristic of yeasts. [NIH] Phenylalanine: An aromatic amino acid that is essential in the animal diet. It is a precursor of melanin, dopamine, noradrenalin, and thyroxine. [NIH] Phosphates: Inorganic salts of phosphoric acid. [NIH] Phospholipids: Lipids containing one or more phosphate groups, particularly those derived from either glycerol (phosphoglycerides; glycerophospholipids) or sphingosine (sphingolipids). They are polar lipids that are of great importance for the structure and function of cell membranes and are the most abundant of membrane lipids, although not stored in large amounts in the system. [NIH] Phosphorus: A non-metallic element that is found in the blood, muscles, nevers, bones, and teeth, and is a component of adenosine triphosphate (ATP; the primary energy source for the body's cells.) [NIH] Photocoagulation: Using a special strong beam of light (laser) to seal off bleeding blood vessels such as in the eye. The laser can also burn away blood vessels that should not have grown in the eye. This is the main treatment for diabetic retinopathy. [NIH] Physiologic: Having to do with the functions of the body. When used in the phrase "physiologic age," it refers to an age assigned by general health, as opposed to calendar age. [NIH]

Pigment: A substance that gives color to tissue. Pigments are responsible for the color of skin, eyes, and hair. [NIH] Plant Proteins: Proteins found in plants (flowers, herbs, shrubs, trees, etc.). The concept does not include proteins found in vegetables for which vegetable proteins is available. [NIH] Plants: Multicellular, eukaryotic life forms of the kingdom Plantae. They are characterized by a mainly photosynthetic mode of nutrition; essentially unlimited growth at localized regions of cell divisions (meristems); cellulose within cells providing rigidity; the absence of organs of locomotion; absense of nervous and sensory systems; and an alteration of haploid and diploid generations. [NIH] Plasma: The clear, yellowish, fluid part of the blood that carries the blood cells. The proteins that form blood clots are in plasma. [NIH] Plasma protein: One of the hundreds of different proteins present in blood plasma, including carrier proteins ( such albumin, transferrin, and haptoglobin), fibrinogen and other coagulation factors, complement components, immunoglobulins, enzyme inhibitors, precursors of substances such as angiotension and bradykinin, and many other types of proteins. [EU] Plasmin: A product of the lysis of plasminogen (profibrinolysin) by plasminogen activators. It is composed of two polypeptide chains, light (B) and heavy (A), with a molecular weight of 75,000. It is the major proteolytic enzyme involved in blood clot retraction or the lysis of fibrin and quickly inactivated by antiplasmins. EC 3.4.21.7. [NIH] Plasminogen: Precursor of fibrinolysin (plasmin). It is a single-chain beta-globulin of molecular weight 80-90,000 found mostly in association with fibrinogen in plasma; plasminogen activators change it to fibrinolysin. It is used in wound debriding and has been investigated as a thrombolytic agent. [NIH]

Dictionary 133

Plasminogen Activators: A heterogeneous group of proteolytic enzymes that convert plasminogen to plasmin. They are concentrated in the lysosomes of most cells and in the vascular endothelium, particularly in the vessels of the microcirculation. EC 3.4.21.-. [NIH] Plasticity: In an individual or a population, the capacity for adaptation: a) through gene changes (genetic plasticity) or b) through internal physiological modifications in response to changes of environment (physiological plasticity). [NIH] Poisoning: A condition or physical state produced by the ingestion, injection or inhalation of, or exposure to a deleterious agent. [NIH] Polymers: Compounds formed by the joining of smaller, usually repeating, units linked by covalent bonds. These compounds often form large macromolecules (e.g., polypeptides, proteins, plastics). [NIH] Polymorphism: The occurrence together of two or more distinct forms in the same population. [NIH] Polypeptide: A peptide which on hydrolysis yields more than two amino acids; called tripeptides, tetrapeptides, etc. according to the number of amino acids contained. [EU] Polyphosphates: Linear polymers in which orthophosphate residues are linked with energy-rich phosphoanhydride bonds. They are found in plants, animals, and microorganisms. [NIH] Polysaccharide: A type of carbohydrate. It contains sugar molecules that are linked together chemically. [NIH] Potassium: An element that is in the alkali group of metals. It has an atomic symbol K, atomic number 19, and atomic weight 39.10. It is the chief cation in the intracellular fluid of muscle and other cells. Potassium ion is a strong electrolyte and it plays a significant role in the regulation of fluid volume and maintenance of the water-electrolyte balance. [NIH] Practice Guidelines: Directions or principles presenting current or future rules of policy for the health care practitioner to assist him in patient care decisions regarding diagnosis, therapy, or related clinical circumstances. The guidelines may be developed by government agencies at any level, institutions, professional societies, governing boards, or by the convening of expert panels. The guidelines form a basis for the evaluation of all aspects of health care and delivery. [NIH] Precipitation: The act or process of precipitating. [EU] Precursor: Something that precedes. In biological processes, a substance from which another, usually more active or mature substance is formed. In clinical medicine, a sign or symptom that heralds another. [EU] Prodrug: A substance that gives rise to a pharmacologically active metabolite, although not itself active (i. e. an inactive precursor). [NIH] Progressive: Advancing; going forward; going from bad to worse; increasing in scope or severity. [EU] Proline: A non-essential amino acid that is synthesized from glutamic acid. It is an essential component of collagen and is important for proper functioning of joints and tendons. [NIH] Proportional: Being in proportion : corresponding in size, degree, or intensity, having the same or a constant ratio; of, relating to, or used in determining proportions. [EU] Prostate: A gland in males that surrounds the neck of the bladder and the urethra. It secretes a substance that liquifies coagulated semen. It is situated in the pelvic cavity behind the lower part of the pubic symphysis, above the deep layer of the triangular ligament, and rests upon the rectum. [NIH]

134

Whey Protein

Protease: Proteinase (= any enzyme that catalyses the splitting of interior peptide bonds in a protein). [EU] Protein C: A vitamin-K dependent zymogen present in the blood, which, upon activation by thrombin and thrombomodulin exerts anticoagulant properties by inactivating factors Va and VIIIa at the rate-limiting steps of thrombin formation. [NIH] Protein Conformation: The characteristic 3-dimensional shape of a protein, including the secondary, supersecondary (motifs), tertiary (domains) and quaternary structure of the peptide chain. Quaternary protein structure describes the conformation assumed by multimeric proteins (aggregates of more than one polypeptide chain). [NIH] Protein S: The vitamin K-dependent cofactor of activated protein C. Together with protein C, it inhibits the action of factors VIIIa and Va. A deficiency in protein S can lead to recurrent venous and arterial thrombosis. [NIH] Proteins: Polymers of amino acids linked by peptide bonds. The specific sequence of amino acids determines the shape and function of the protein. [NIH] Proteolytic: 1. Pertaining to, characterized by, or promoting proteolysis. 2. An enzyme that promotes proteolysis (= the splitting of proteins by hydrolysis of the peptide bonds with formation of smaller polypeptides). [EU] Protons: Stable elementary particles having the smallest known positive charge, found in the nuclei of all elements. The proton mass is less than that of a neutron. A proton is the nucleus of the light hydrogen atom, i.e., the hydrogen ion. [NIH] Protozoa: A subkingdom consisting of unicellular organisms that are the simplest in the animal kingdom. Most are free living. They range in size from submicroscopic to macroscopic. Protozoa are divided into seven phyla: Sarcomastigophora, Labyrinthomorpha, Apicomplexa, Microspora, Ascetospora, Myxozoa, and Ciliophora. [NIH] Public Policy: A course or method of action selected, usually by a government, from among alternatives to guide and determine present and future decisions. [NIH] Publishing: "The business or profession of the commercial production and issuance of literature" (Webster's 3d). It includes the publisher, publication processes, editing and editors. Production may be by conventional printing methods or by electronic publishing. [NIH]

Pulmonary: Relating to the lungs. [NIH] Pulmonary Artery: The short wide vessel arising from the conus arteriosus of the right ventricle and conveying unaerated blood to the lungs. [NIH] Purifying: Respiratory equipment whose function is to remove contaminants from otherwise wholesome air. [NIH] Quality of Life: A generic concept reflecting concern with the modification and enhancement of life attributes, e.g., physical, political, moral and social environment. [NIH] Quaternary: 1. Fourth in order. 2. Containing four elements or groups. [EU] Race: A population within a species which exhibits general similarities within itself, but is both discontinuous and distinct from other populations of that species, though not sufficiently so as to achieve the status of a taxon. [NIH] Radiation: Emission or propagation of electromagnetic energy (waves/rays), or the waves/rays themselves; a stream of electromagnetic particles (electrons, neutrons, protons, alpha particles) or a mixture of these. The most common source is the sun. [NIH] Radiation therapy: The use of high-energy radiation from x-rays, gamma rays, neutrons, and other sources to kill cancer cells and shrink tumors. Radiation may come from a

Dictionary 135

machine outside the body (external-beam radiation therapy), or it may come from radioactive material placed in the body in the area near cancer cells (internal radiation therapy, implant radiation, or brachytherapy). Systemic radiation therapy uses a radioactive substance, such as a radiolabeled monoclonal antibody, that circulates throughout the body. Also called radiotherapy. [NIH] Radioactive: Giving off radiation. [NIH] Reaction Time: The time from the onset of a stimulus until the organism responds. [NIH] Recombinant: A cell or an individual with a new combination of genes not found together in either parent; usually applied to linked genes. [EU] Reconstitution: 1. A type of regeneration in which a new organ forms by the rearrangement of tissues rather than from new formation at an injured surface. 2. The restoration to original form of a substance previously altered for preservation and storage, as the restoration to a liquid state of blood serum or plasma that has been dried and stored. [EU] Rectum: The last 8 to 10 inches of the large intestine. [NIH] Refer: To send or direct for treatment, aid, information, de decision. [NIH] Regeneration: The natural renewal of a structure, as of a lost tissue or part. [EU] Regimen: A treatment plan that specifies the dosage, the schedule, and the duration of treatment. [NIH] Restoration: Broad term applied to any inlay, crown, bridge or complete denture which restores or replaces loss of teeth or oral tissues. [NIH] Retina: The ten-layered nervous tissue membrane of the eye. It is continuous with the optic nerve and receives images of external objects and transmits visual impulses to the brain. Its outer surface is in contact with the choroid and the inner surface with the vitreous body. The outer-most layer is pigmented, whereas the inner nine layers are transparent. [NIH] Retinoids: Derivatives of vitamin A. Used clinically in the treatment of severe cystic acne, psoriasis, and other disorders of keratinization. Their possible use in the prophylaxis and treatment of cancer is being actively explored. [NIH] Retinol: Vitamin A. It is essential for proper vision and healthy skin and mucous membranes. Retinol is being studied for cancer prevention; it belongs to the family of drugs called retinoids. [NIH] Rheology: The study of the deformation and flow of matter, usually liquids or fluids, and of the plastic flow of solids. The concept covers consistency, dilatancy, liquefaction, resistance to flow, shearing, thixotrophy, and viscosity. [NIH] Ribosome: A granule of protein and RNA, synthesized in the nucleolus and found in the cytoplasm of cells. Ribosomes are the main sites of protein synthesis. Messenger RNA attaches to them and there receives molecules of transfer RNA bearing amino acids. [NIH] Rod: A reception for vision, located in the retina. [NIH] Saline: A solution of salt and water. [NIH] Salivary: The duct that convey saliva to the mouth. [NIH] Salivary glands: Glands in the mouth that produce saliva. [NIH] Satiation: Full gratification of a need or desire followed by a state of relative insensitivity to that particular need or desire. [NIH] Screening: Checking for disease when there are no symptoms. [NIH] Second Messenger Systems: Systems in which an intracellular signal is generated in response to an intercellular primary messenger such as a hormone or neurotransmitter.

136

Whey Protein

They are intermediate signals in cellular processes such as metabolism, secretion, contraction, phototransduction, and cell growth. Examples of second messenger systems are the adenyl cyclase-cyclic AMP system, the phosphatidylinositol diphosphate-inositol triphosphate system, and the cyclic GMP system. [NIH] Secretion: 1. The process of elaborating a specific product as a result of the activity of a gland; this activity may range from separating a specific substance of the blood to the elaboration of a new chemical substance. 2. Any substance produced by secretion. [EU] Selenium: An element with the atomic symbol Se, atomic number 34, and atomic weight 78.96. It is an essential micronutrient for mammals and other animals but is toxic in large amounts. Selenium protects intracellular structures against oxidative damage. It is an essential component of glutathione peroxidase. [NIH] Semen: The thick, yellowish-white, viscid fluid secretion of male reproductive organs discharged upon ejaculation. In addition to reproductive organ secretions, it contains spermatozoa and their nutrient plasma. [NIH] Septic: Produced by or due to decomposition by microorganisms; putrefactive. [EU] Sequence Analysis: A multistage process that includes the determination of a sequence (protein, carbohydrate, etc.), its fragmentation and analysis, and the interpretation of the resulting sequence information. [NIH] Sequencing: The determination of the order of nucleotides in a DNA or RNA chain. [NIH] Serine: A non-essential amino acid occurring in natural form as the L-isomer. It is synthesized from glycine or threonine. It is involved in the biosynthesis of purines, pyrimidines, and other amino acids. [NIH] Serotonin: A biochemical messenger and regulator, synthesized from the essential amino acid L-tryptophan. In humans it is found primarily in the central nervous system, gastrointestinal tract, and blood platelets. Serotonin mediates several important physiological functions including neurotransmission, gastrointestinal motility, hemostasis, and cardiovascular integrity. Multiple receptor families (receptors, serotonin) explain the broad physiological actions and distribution of this biochemical mediator. [NIH] Serous: Having to do with serum, the clear liquid part of blood. [NIH] Serum: The clear liquid part of the blood that remains after blood cells and clotting proteins have been removed. [NIH] Serum Albumin: A major plasma protein that serves in maintaining the plasma colloidal osmotic pressure and transporting large organic anions. [NIH] Sex Characteristics: Those characteristics that distinguish one sex from the other. The primary sex characteristics are the ovaries and testes and their related hormones. Secondary sex characteristics are those which are masculine or feminine but not directly related to reproduction. [NIH] Shock: The general bodily disturbance following a severe injury; an emotional or moral upset occasioned by some disturbing or unexpected experience; disruption of the circulation, which can upset all body functions: sometimes referred to as circulatory shock. [NIH]

Side effect: A consequence other than the one(s) for which an agent or measure is used, as the adverse effects produced by a drug, especially on a tissue or organ system other than the one sought to be benefited by its administration. [EU] Skeletal: Having to do with the skeleton (boney part of the body). [NIH] Skeleton: The framework that supports the soft tissues of vertebrate animals and protects many of their internal organs. The skeletons of vertebrates are made of bone and/or

Dictionary 137

cartilage. [NIH] Small intestine: The part of the digestive tract that is located between the stomach and the large intestine. [NIH] Smooth muscle: Muscle that performs automatic tasks, such as constricting blood vessels. [NIH]

Social Environment: The aggregate of social and cultural institutions, forms, patterns, and processes that influence the life of an individual or community. [NIH] Sodium: An element that is a member of the alkali group of metals. It has the atomic symbol Na, atomic number 11, and atomic weight 23. With a valence of 1, it has a strong affinity for oxygen and other nonmetallic elements. Sodium provides the chief cation of the extracellular body fluids. Its salts are the most widely used in medicine. (From Dorland, 27th ed) Physiologically the sodium ion plays a major role in blood pressure regulation, maintenance of fluid volume, and electrolyte balance. [NIH] Solvent: 1. Dissolving; effecting a solution. 2. A liquid that dissolves or that is capable of dissolving; the component of a solution that is present in greater amount. [EU] Soma: The body as distinct from the mind; all the body tissue except the germ cells; all the axial body. [NIH] Somatic: 1. Pertaining to or characteristic of the soma or body. 2. Pertaining to the body wall in contrast to the viscera. [EU] Somatic cells: All the body cells except the reproductive (germ) cells. [NIH] Soybean Oil: Oil from soybean or soybean plant. [NIH] Specialist: In medicine, one who concentrates on 1 special branch of medical science. [NIH] Species: A taxonomic category subordinate to a genus (or subgenus) and superior to a subspecies or variety, composed of individuals possessing common characters distinguishing them from other categories of individuals of the same taxonomic level. In taxonomic nomenclature, species are designated by the genus name followed by a Latin or Latinized adjective or noun. [EU] Specificity: Degree of selectivity shown by an antibody with respect to the number and types of antigens with which the antibody combines, as well as with respect to the rates and the extents of these reactions. [NIH] Spices: The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food. [NIH] Spinal cord: The main trunk or bundle of nerves running down the spine through holes in the spinal bone (the vertebrae) from the brain to the level of the lower back. [NIH] Spores: The reproductive elements of lower organisms, such as protozoa, fungi, and cryptogamic plants. [NIH] Stabilization: The creation of a stable state. [EU] Stabilizer: A device for maintaining constant X-ray tube voltage or current. [NIH] Sterile: Unable to produce children. [NIH] Sterilization: The destroying of all forms of life, especially microorganisms, by heat, chemical, or other means. [NIH] Steroids: Drugs used to relieve swelling and inflammation. [NIH] Stimulant: 1. Producing stimulation; especially producing stimulation by causing tension on muscle fibre through the nervous tissue. 2. An agent or remedy that produces stimulation. [EU]

138

Whey Protein

Stimulus: That which can elicit or evoke action (response) in a muscle, nerve, gland or other excitable issue, or cause an augmenting action upon any function or metabolic process. [NIH] Stomach: An organ of digestion situated in the left upper quadrant of the abdomen between the termination of the esophagus and the beginning of the duodenum. [NIH] Stress: Forcibly exerted influence; pressure. Any condition or situation that causes strain or tension. Stress may be either physical or psychologic, or both. [NIH] Subacute: Somewhat acute; between acute and chronic. [EU] Subclinical: Without clinical manifestations; said of the early stage(s) of an infection or other disease or abnormality before symptoms and signs become apparent or detectable by clinical examination or laboratory tests, or of a very mild form of an infection or other disease or abnormality. [EU] Subspecies: A category intermediate in rank between species and variety, based on a smaller number of correlated characters than are used to differentiate species and generally conditioned by geographical and/or ecological occurrence. [NIH] Substance P: An eleven-amino acid neurotransmitter that appears in both the central and peripheral nervous systems. It is involved in transmission of pain, causes rapid contractions of the gastrointestinal smooth muscle, and modulates inflammatory and immune responses. [NIH]

Substrate: A substance upon which an enzyme acts. [EU] Suction: The removal of secretions, gas or fluid from hollow or tubular organs or cavities by means of a tube and a device that acts on negative pressure. [NIH] Supplementation: Adding nutrients to the diet. [NIH] Suppositories: A small cone-shaped medicament having cocoa butter or gelatin at its basis and usually intended for the treatment of local conditions in the rectum. [NIH] Suspensions: Colloids with liquid continuous phase and solid dispersed phase; the term is used loosely also for solid-in-gas (aerosol) and other colloidal systems; water-insoluble drugs may be given as suspensions. [NIH] Symphysis: A secondary cartilaginous joint. [NIH] Synapses: Specialized junctions at which a neuron communicates with a target cell. At classical synapses, a neuron's presynaptic terminal releases a chemical transmitter stored in synaptic vesicles which diffuses across a narrow synaptic cleft and activates receptors on the postsynaptic membrane of the target cell. The target may be a dendrite, cell body, or axon of another neuron, or a specialized region of a muscle or secretory cell. Neurons may also communicate through direct electrical connections which are sometimes called electrical synapses; these are not included here but rather in gap junctions. [NIH] Systemic: Affecting the entire body. [NIH] Systolic: Indicating the maximum arterial pressure during contraction of the left ventricle of the heart. [EU] Tartar: A mass of calcium and magnesium salts deposited around the teeth and upon artificial dentures. [NIH] Teratogenic: Tending to produce anomalies of formation, or teratism (= anomaly of formation or development : condition of a monster). [EU] Testosterone: A hormone that promotes the development and maintenance of male sex characteristics. [NIH] Therapeutics: The branch of medicine which is concerned with the treatment of diseases, palliative or curative. [NIH]

Dictionary 139

Thermal: Pertaining to or characterized by heat. [EU] Threonine: An essential amino acid occurring naturally in the L-form, which is the active form. It is found in eggs, milk, gelatin, and other proteins. [NIH] Threshold: For a specified sensory modality (e. g. light, sound, vibration), the lowest level (absolute threshold) or smallest difference (difference threshold, difference limen) or intensity of the stimulus discernible in prescribed conditions of stimulation. [NIH] Thrombin: An enzyme formed from prothrombin that converts fibrinogen to fibrin. (Dorland, 27th ed) EC 3.4.21.5. [NIH] Thrombolytic: 1. Dissolving or splitting up a thrombus. 2. A thrombolytic agent. [EU] Thrombomodulin: A cell surface glycoprotein of endothelial cells that binds thrombin and serves as a cofactor in the activation of protein C and its regulation of blood coagulation. [NIH]

Thrombosis: The formation or presence of a blood clot inside a blood vessel. [NIH] Thyroid: A gland located near the windpipe (trachea) that produces thyroid hormone, which helps regulate growth and metabolism. [NIH] Thyroid Gland: A highly vascular endocrine gland consisting of two lobes, one on either side of the trachea, joined by a narrow isthmus; it produces the thyroid hormones which are concerned in regulating the metabolic rate of the body. [NIH] Thyroid Hormones: Hormones secreted by the thyroid gland. [NIH] Thyroxine: An amino acid of the thyroid gland which exerts a stimulating effect on thyroid metabolism. [NIH] Tissue: A group or layer of cells that are alike in type and work together to perform a specific function. [NIH] Topical: On the surface of the body. [NIH] Toxic: Having to do with poison or something harmful to the body. Toxic substances usually cause unwanted side effects. [NIH] Toxicity: The quality of being poisonous, especially the degree of virulence of a toxic microbe or of a poison. [EU] Toxicology: The science concerned with the detection, chemical composition, and pharmacologic action of toxic substances or poisons and the treatment and prevention of toxic manifestations. [NIH] Toxins: Specific, characterizable, poisonous chemicals, often proteins, with specific biological properties, including immunogenicity, produced by microbes, higher plants, or animals. [NIH] Trachea: The cartilaginous and membranous tube descending from the larynx and branching into the right and left main bronchi. [NIH] Transfection: The uptake of naked or purified DNA into cells, usually eukaryotic. It is analogous to bacterial transformation. [NIH] Transferases: Transferases are enzymes transferring a group, for example, the methyl group or a glycosyl group, from one compound (generally regarded as donor) to another compound (generally regarded as acceptor). The classification is based on the scheme "donor:acceptor group transferase". (Enzyme Nomenclature, 1992) EC 2. [NIH] Transfusion: The infusion of components of blood or whole blood into the bloodstream. The blood may be donated from another person, or it may have been taken from the person earlier and stored until needed. [NIH]

140

Whey Protein

Translation: The process whereby the genetic information present in the linear sequence of ribonucleotides in mRNA is converted into a corresponding sequence of amino acids in a protein. It occurs on the ribosome and is unidirectional. [NIH] Trauma: Any injury, wound, or shock, must frequently physical or structural shock, producing a disturbance. [NIH] Trypsin: A serine endopeptidase that is formed from trypsinogen in the pancreas. It is converted into its active form by enteropeptidase in the small intestine. It catalyzes hydrolysis of the carboxyl group of either arginine or lysine. EC 3.4.21.4. [NIH] Tryptophan: An essential amino acid that is necessary for normal growth in infants and for nitrogen balance in adults. It is a precursor serotonin and niacin. [NIH] Tuberculosis: Any of the infectious diseases of man and other animals caused by species of Mycobacterium. [NIH] Ultrafiltration: The separation of particles from a suspension by passage through a filter with very fine pores. In ultrafiltration the separation is accomplished by convective transport; in dialysis separation relies instead upon differential diffusion. Ultrafiltration occurs naturally and is a laboratory procedure. Artificial ultrafiltration of the blood is referred to as hemofiltration or hemodiafiltration (if combined with hemodialysis). [NIH] Unconscious: Experience which was once conscious, but was subsequently rejected, as the "personal unconscious". [NIH] Urea: A compound (CO(NH2)2), formed in the liver from ammonia produced by the deamination of amino acids. It is the principal end product of protein catabolism and constitutes about one half of the total urinary solids. [NIH] Urethra: The tube through which urine leaves the body. It empties urine from the bladder. [NIH]

Urinary: Having to do with urine or the organs of the body that produce and get rid of urine. [NIH] Urine: Fluid containing water and waste products. Urine is made by the kidneys, stored in the bladder, and leaves the body through the urethra. [NIH] Vaccines: Suspensions of killed or attenuated microorganisms (bacteria, viruses, fungi, protozoa, or rickettsiae), antigenic proteins derived from them, or synthetic constructs, administered for the prevention, amelioration, or treatment of infectious and other diseases. [NIH]

Vagina: The muscular canal extending from the uterus to the exterior of the body. Also called the birth canal. [NIH] Vascular: Pertaining to blood vessels or indicative of a copious blood supply. [EU] Vegetable Proteins: Proteins which are present in or isolated from vegetables or vegetable products used as food. The concept is distinguished from plant proteins which refers to nondietary proteins from plants. [NIH] Vegetative: 1. Concerned with growth and with nutrition. 2. Functioning involuntarily or unconsciously, as the vegetative nervous system. 3. Resting; denoting the portion of a cell cycle during which the cell is not involved in replication. 4. Of, pertaining to, or characteristic of plants. [EU] Veins: The vessels carrying blood toward the heart. [NIH] Venous: Of or pertaining to the veins. [EU] Venules: The minute vessels that collect blood from the capillary plexuses and join together to form veins. [NIH]

Dictionary 141

Veterinary Medicine: The medical science concerned with the prevention, diagnosis, and treatment of diseases in animals. [NIH] Vibrio: A genus of Vibrionaceae, made up of short, slightly curved, motile, gram-negative rods. Various species produce cholera and other gastrointestinal disorders as well as abortion in sheep and cattle. [NIH] Vibrio cholerae: The etiologic agent of cholera. [NIH] Viral: Pertaining to, caused by, or of the nature of virus. [EU] Virulence: The degree of pathogenicity within a group or species of microorganisms or viruses as indicated by case fatality rates and/or the ability of the organism to invade the tissues of the host. [NIH] Virus: Submicroscopic organism that causes infectious disease. In cancer therapy, some viruses may be made into vaccines that help the body build an immune response to, and kill, tumor cells. [NIH] Viscera: Any of the large interior organs in any one of the three great cavities of the body, especially in the abdomen. [NIH] Viscosity: A physical property of fluids that determines the internal resistance to shear forces. [EU] Vitro: Descriptive of an event or enzyme reaction under experimental investigation occurring outside a living organism. Parts of an organism or microorganism are used together with artificial substrates and/or conditions. [NIH] War: Hostile conflict between organized groups of people. [NIH] Weight Gain: Increase in body weight over existing weight. [NIH] White blood cell: A type of cell in the immune system that helps the body fight infection and disease. White blood cells include lymphocytes, granulocytes, macrophages, and others. [NIH]

Windpipe: A rigid tube, 10 cm long, extending from the cricoid cartilage to the upper border of the fifth thoracic vertebra. [NIH] Yeasts: A general term for single-celled rounded fungi that reproduce by budding. Brewers' and bakers' yeasts are Saccharomyces cerevisiae; therapeutic dried yeast is dried yeast. [NIH] Zymogen: Inactive form of an enzyme which can then be converted to the active form, usually by excision of a polypeptide, e. g. trypsinogen is the zymogen of trypsin. [NIH]

143

INDEX 5 5-Hydroxytryptophan, 74, 109 A Abdominal, 63, 109, 116, 127, 131 Adaptability, 109, 115 Adaptation, 109, 133 Adenocarcinoma, 82, 109 Adenosine, 109, 114, 132 Adenylate Cyclase, 109, 115 Adjustment, 63, 109 Adjuvant, 20, 109, 123 Adsorption, 38, 109 Adsorptive, 109 Adverse Effect, 109, 136 Aerosol, 109, 138 Affinity, 45, 109, 110, 128, 137 Affinity Chromatography, 45, 110 Agar, 110 Agarose, 34, 110 Age Groups, 62, 110 Aged, 80 and Over, 110 Alanine, 74, 110 Albumin, 4, 70, 110, 132 Alertness, 74, 110, 114 Alfalfa, 67, 110 Algorithms, 110, 113 Alimentary, 110, 119, 120 Alkaline, 57, 64, 110, 111, 114, 132 Alpha-1, 46, 110 Alpha-lactalbumin, 11, 16, 17, 20, 34, 84, 110 Alternative medicine, 86, 110 Amino Acid Sequence, 9, 74, 110, 111, 121 Amino Acids, 4, 11, 31, 38, 43, 50, 68, 74, 110, 111, 119, 131, 133, 134, 135, 136, 140 Ammonia, 31, 111, 123, 140 Anabolic, 43, 111 Analog, 48, 49, 111 Anaphylatoxins, 111, 117 Anemia, 37, 111 Anions, 110, 111, 127, 136 Antagonism, 111, 114, 119 Antibiotic, 111, 130 Antibodies, 111, 124, 128 Antibody, 110, 111, 112, 116, 124, 125, 126, 128, 135, 137 Anticoagulant, 111, 134 Antidepressant, 109, 111

Antidote, 111, 114 Antiepileptic, 109, 111 Antigen, 20, 109, 111, 112, 117, 125, 126, 128 Antigen-Antibody Complex, 112, 117 Antihypertensive, 51, 61, 112 Anti-infective, 112, 122 Anti-Infective Agents, 112, 122 Anti-inflammatory, 21, 112, 123 Antioxidant, 41, 76, 112 Aptitude, 112 Aqueous, 30, 33, 34, 40, 46, 47, 51, 57, 59, 63, 69, 71, 73, 81, 112, 118, 120, 128 Arginine, 40, 111, 112, 140 Aromatic, 112, 132, 137 Arterial, 21, 112, 125, 134, 138 Arteries, 112, 113, 118, 129 Arterioles, 112, 113 Articular, 112 Ascorbic Acid, 112, 125 Aseptic, 56, 112 Aspartate, 71, 112 Astringent, 46, 112 Atopic, 22, 60, 112 Atrophy, 43, 112 B Bacteria, 31, 68, 75, 109, 111, 112, 113, 120, 121, 129, 140 Base, 52, 112, 118, 121, 127, 131, 132 Bed Rest, 43, 112 Bile, 67, 112, 113, 122, 128 Bile Acids, 112, 113 Bile Acids and Salts, 112, 113 Bilirubin, 110, 113 Binding Sites, 38, 113 Bioavailability, 19, 76, 113 Bioavailable, 76, 82, 113 Biochemical, 113, 123, 136 Biomass, 32, 68, 113 Biotechnology, 4, 5, 22, 24, 31, 68, 86, 93, 113 Bladder, 113, 133, 140 Blood Coagulation, 75, 113, 114, 139 Blood Coagulation Factors, 113 Blood pressure, 6, 51, 74, 112, 113, 125, 137 Blood vessel, 50, 113, 114, 127, 132, 137, 139, 140 Body Composition, 7, 43, 113

144

Whey Protein

Body Fluids, 113, 137 Body Regions, 113, 116 Bowel, 113, 114, 119, 127 Bowel Movement, 113, 114, 119 Branch, 105, 113, 131, 137, 138 Breakdown, 4, 47, 113, 119, 122 Buffers, 66, 114 Bulking Agents, 40, 114 Burns, 43, 114 Burns, Electric, 114 C Caecum, 82, 114 Caffeine, 74, 114 Calcium, 14, 31, 32, 35, 41, 46, 55, 67, 72, 77, 114, 115, 117, 119, 138 Calcium Chloride, 41, 114 Caloric intake, 68, 114 Capsules, 114, 123 Carbohydrate, 39, 49, 57, 58, 62, 65, 66, 67, 70, 74, 114, 123, 130, 133, 136 Carcinoma, 10, 114 Cardiac, 114, 124, 129 Cardiovascular, 22, 68, 114, 136 Cardiovascular System, 68, 114 Carnitine, 71, 114 Case report, 114, 116 Case series, 114, 116 Cell Count, 115 Cell Death, 6, 115, 130 Cell Division, 112, 115, 132 Cellobiose, 115 Cellulose, 34, 40, 52, 78, 115, 132 Central Nervous System, 74, 110, 114, 115, 123, 124, 136 Character, 36, 115, 118, 123 Chemotactic Factors, 115, 117 Cholecystokinin, 67, 115 Cholera, 60, 115, 141 Cholera Toxin, 60, 115 Cholesterol, 21, 112, 113, 115 Chronic, 9, 16, 39, 74, 115, 126, 138 Chymosin, 55, 59, 66, 115 Citric Acid, 37, 65, 115 Citrus, 112, 115 Clear cell carcinoma, 116, 119 Clinical study, 10, 116 Clinical trial, 3, 93, 116 Cloning, 113, 116 Coagulation, 14, 33, 41, 42, 54, 72, 75, 113, 116, 132 Coal, 59, 116 Cod Liver Oil, 116, 120

Cofactor, 116, 134, 139 Cognition, 74, 116 Colic, 6, 26, 116 Collagen, 50, 116, 123, 133 Collapse, 113, 116 Colloidal, 46, 63, 110, 116, 120, 121, 131, 136, 138 Colloids, 46, 116, 123, 138 Colostrum, 21, 70, 71, 77, 116 Complement, 111, 116, 117, 132 Complementary and alternative medicine, 19, 26, 117 Complementary medicine, 19, 117 Computational Biology, 93, 117 Conjunctiva, 117, 126 Connective Tissue, 112, 116, 117, 123 Constipation, 63, 117 Consumption, 31, 37, 40, 49, 52, 67, 68, 117, 119 Contamination, 46, 117 Contraindications, ii, 117 Coronary, 51, 61, 117, 118, 129 Coronary Thrombosis, 118, 129 Corticosteroids, 118, 123 Cortisol, 110, 118 Creatine, 10, 17, 24, 70, 71, 118 Creatinine, 118 Crystallization, 33, 118 Curative, 118, 130, 138 Cyclic, 109, 114, 118, 136 Cysteine, 4, 22, 118 Cystine, 118 Cytoplasm, 115, 118, 120, 135 Cytotoxicity, 7, 24, 118 D Dairy Products, 36, 53, 54, 58, 70, 118 Databases, Bibliographic, 93, 118 Deamination, 118, 140 Degenerative, 118, 124 Dehydration, 115, 118 Denaturation, 17, 30, 35, 46, 118 Density, 62, 118, 130 Dentures, 118, 138 Dermatitis, 22, 118 DES, 15, 111, 119 Deuterium, 119, 125 Developed Countries, 62, 119, 122 Diagnostic procedure, 29, 86, 119 Diastolic, 119, 125 Dietary Fiber, 32, 75, 119 Dietary Proteins, 119, 140 Diffusion, 119, 140

Index 145

Digestion, 39, 53, 54, 110, 112, 113, 119, 127, 128, 138 Digestive system, 60, 64, 119 Digestive tract, 49, 119, 137 Diltiazem, 6, 14, 119 Direct, iii, 40, 119, 135, 138 Dissociation, 109, 119 Diuresis, 114, 119 Diuretic, 114, 119 Dopamine, 119, 132 Drug Interactions, 120 Duodenum, 112, 120, 138 Dysphagia, 49, 62, 120 E Effector, 117, 120, 130 Effector cell, 120, 130 Elasticity, 79, 80, 120 Elastin, 116, 120 Electrocoagulation, 116, 120 Electrolyte, 120, 124, 133, 137 Electrons, 112, 120, 127, 131, 134 Electrophoresis, 7, 74, 120 Emulsify, 35, 120 Emulsion, 37, 46, 47, 120 Encapsulated, 27, 43, 120, 128 Endemic, 115, 120 Endotoxic, 120, 128 Endotoxins, 117, 120 Energetic, 57, 120 Enhancer, 40, 51, 120 Enteral Nutrition, 80, 120 Enteropeptidase, 121, 140 Environmental Health, 92, 94, 121 Enzymatic, 51, 61, 114, 117, 121 Enzyme Inhibitors, 121, 132 Epithelial, 6, 73, 109, 115, 121, 124 Epithelial Cells, 6, 115, 121, 124 Erythrocytes, 111, 121 Esophagus, 119, 121, 132, 138 Ethanol, 121 Evacuation, 117, 121 Excipients, 121, 122, 131 Exocrine, 115, 121, 131 Exogenous, 109, 121 Exon, 75, 121 Extender, 40, 48, 49, 121 Extracellular, 117, 121, 137 Extraction, 64, 121 F Family Planning, 93, 121 Fatty acids, 67, 110, 121 Feces, 117, 121

Fermentation, 31, 68, 81, 121, 122 Fibrin, 113, 121, 132, 139 Fibrinogen, 4, 121, 122, 132, 139 Filtration, 7, 31, 35, 36, 46, 78, 122 Fistula, 66, 122 Flatus, 122 Flavoring Agents, 122, 131 Food Additives, 40, 122 Food Coloring Agents, 122 Food Preservatives, 122 Forearm, 113, 122 Fractionation, 53, 61, 62, 122 Freeze Drying, 64, 122 Fructose, 65, 122 Fungi, 122, 129, 137, 140, 141 G Gallbladder, 109, 115, 119, 122 Gas, 30, 83, 111, 119, 122, 125, 130, 138 Gastric, 39, 114, 122 Gastrin, 122, 125 Gastritis, 39, 122 Gastrointestinal, 10, 11, 20, 25, 41, 63, 64, 115, 120, 121, 122, 123, 136, 138, 141 Gastrointestinal tract, 64, 121, 122, 136 Gastrostomy, 121, 123 Gelatin, 35, 36, 56, 59, 123, 138, 139 Gels, 7, 53, 60, 123 Gene, 75, 82, 113, 123, 133 Gene Expression, 82, 123 Genotype, 123, 132 Gestation, 20, 123 Ginseng, 20, 123 Gland, 74, 75, 123, 131, 133, 136, 138, 139 Glucocorticoid, 23, 123 Glucose, 31, 68, 112, 115, 123, 124, 126, 127 Glutamate, 71, 123 Glutamic Acid, 123, 133 Glutamine, 4, 23, 123 Glutathione Peroxidase, 123, 136 Gluten, 81, 123 Glycine, 50, 74, 113, 123, 136 Glycoprotein, 64, 73, 122, 123, 139 Glycosylation, 15, 46, 123 Goats, 118, 124 Governing Board, 124, 133 Grade, 74, 124 Growth, 20, 23, 43, 71, 111, 115, 124, 127, 128, 132, 136, 139, 140 H Habitual, 115, 124 Haptens, 109, 124 Headache, 114, 124, 126

146

Whey Protein

Hemodiafiltration, 124, 140 Hemodialysis, 124, 140 Hemofiltration, 124, 140 Hemoglobin, 111, 121, 124, 127 Hepatic, 110, 124 Hepatitis, 9, 16, 75, 124 Hepatitis B, 9, 16, 124 Hepatocytes, 124 Heredity, 123, 125 Heterogeneity, 110, 125 Heterogenic, 125 Heterogenous, 77, 125 Homologous, 70, 125 Hormonal, 43, 112, 125 Hormone, 43, 118, 119, 122, 125, 126, 135, 138, 139 Hydrogen, 53, 79, 112, 114, 118, 119, 123, 125, 129, 131, 134 Hydrogen Bonding, 53, 125 Hydrolysis, 31, 40, 68, 69, 115, 125, 133, 134, 140 Hydrophilic, 45, 59, 78, 125 Hydrophobic, 46, 53, 59, 79, 125 Hydroxylysine, 116, 125 Hydroxyproline, 50, 116, 125 Hyperplasia, 43, 125 Hypersensitivity, 7, 125 Hypertension, 21, 50, 51, 61, 124, 125 Hypertrophy, 43, 125 I Ice Cream, 6, 52, 55, 84, 125 Id, 18, 25, 98, 104, 106, 125 Ileum, 114, 125 Immersion, 55, 126 Immune function, 16, 126 Immune response, 20, 109, 111, 124, 126, 138, 141 Immune system, 60, 120, 126, 128, 141 Immunity, 110, 126 Immunodeficiency, 43, 126 Immunogenic, 126, 128 Immunoglobulin, 44, 78, 111, 126 Immunology, 8, 20, 21, 109, 126 Immunosuppressive, 123, 126 In situ, 75, 126 Infancy, 126 Infant Nutrition, 20, 126 Infant, Newborn, 110, 126 Infantile, 6, 126 Infarction, 118, 126, 129 Infection, 7, 112, 115, 126, 128, 138, 141

Inflammation, 110, 112, 118, 122, 124, 126, 137 Influenza, 60, 126 Ingestion, 4, 5, 126, 133 Inlay, 126, 135 Inorganic, 31, 68, 126, 129, 132 Insulin, 43, 71, 75, 126, 127 Insulin-dependent diabetes mellitus, 126, 127 Insulin-like, 43, 127 Intestinal, 21, 22, 82, 115, 121, 127 Intestine, 23, 113, 127 Intracellular, 6, 114, 126, 127, 133, 135, 136 Intrinsic, 110, 127 Ion Channels, 127, 130 Ion Exchange, 31, 34, 38, 44, 64, 78, 115, 127 Ions, 112, 114, 119, 120, 125, 127 Ischemia, 112, 127 Isoelectric, 38, 44, 127 Isoelectric Point, 38, 44, 127 J Jejunostomy, 121, 127 K Kb, 92, 127 Kinetics, 4, 17, 127 L Labile, 20, 116, 127 Lactation, 116, 127 Large Intestine, 114, 119, 127, 135, 137 Leucine, 40, 127 Leucocyte, 110, 127 Library Services, 104, 127 Ligament, 127, 133 Lipid, 21, 30, 39, 57, 63, 64, 77, 126, 128 Lipid A, 30, 128 Lipophilic, 76, 128 Lipopolysaccharides, 128 Liposomal, 43, 128 Liposome, 43, 128 Liver, 51, 109, 110, 112, 113, 114, 119, 120, 121, 122, 124, 128, 140 Localized, 120, 126, 128, 132 Lycopene, 19, 76, 128 Lymphatic, 126, 128 Lymphocyte, 8, 111, 128 Lysine, 40, 125, 128, 140 M Macronutrients, 43, 128 Malignant, 109, 128 Malnutrition, 110, 112, 128 Mammary, 23, 74, 75, 116, 128

Index 147

Meat, 36, 37, 40, 48, 49, 52, 58, 79, 128 Meat Products, 40, 49, 79, 128 Mediate, 74, 119, 128 Mediator, 115, 128, 136 Medicament, 39, 82, 128, 138 MEDLINE, 93, 128 Melanin, 128, 132 Membrane, 34, 73, 78, 117, 119, 127, 128, 129, 130, 131, 132, 135, 138 Meninges, 115, 129 Metabolic disorder, 41, 129 Metabolite, 71, 129, 133 Metastasis, 129 Metastatic, 10, 129 MI, 65, 107, 129 Micelle, 59, 129 Microbe, 129, 139 Microorganism, 81, 116, 129, 141 Micro-organism, 46, 129 Microscopy, 15, 129 Microspheres, 6, 14, 16, 129 Migration, 83, 129 Mobility, 44, 129 Modification, 43, 129, 134 Molecular, 16, 33, 44, 66, 70, 73, 93, 95, 113, 117, 121, 122, 124, 129, 132 Molecule, 37, 110, 111, 112, 113, 117, 119, 120, 125, 129, 131 Motility, 66, 129, 136 Mucins, 74, 129 Mucosa, 115, 129 Mucus, 129 Myalgia, 126, 129 Myocardium, 129 N Nasal Mucosa, 126, 129 Nasogastric, 121, 130 Necrosis, 126, 129, 130 Need, 40, 50, 52, 55, 74, 77, 99, 130, 135 Nerve, 49, 128, 130, 135, 138 Nervous System, 115, 128, 130, 138, 140 Neural, 74, 130 Neural Pathways, 74, 130 Neurons, 130, 138 Neurotransmitters, 68, 130 Niacin, 130, 140 Nisin, 80, 81, 130 Nitrogen, 11, 65, 110, 123, 130, 140 Nucleic acid, 130 Nutritive Value, 42, 58, 122, 130 O Opacity, 118, 130

Organoleptic, 34, 36, 40, 42, 48, 71, 73, 130 Osmosis, 68, 130, 131 Osmotic, 78, 110, 131, 136 Ovum, 123, 131 Oxidation, 112, 118, 123, 131 P Palliative, 131, 138 Pancreas, 109, 119, 126, 131, 140 Pancreatic, 114, 115, 131 Particle, 52, 57, 128, 129, 131 Pathologic, 118, 125, 131 Pelvic, 131, 133 Pepsin, 39, 66, 131 Peptide, 40, 41, 59, 66, 75, 115, 121, 131, 133, 134 Perception, 7, 21, 131 Petrolatum, 120, 131 PH, 9, 49, 131 Pharmaceutic Aids, 122, 131 Pharmaceutical Preparations, 115, 121, 123, 131 Pharmacokinetic, 46, 131 Pharmacologic, 68, 131, 139 Pharynx, 126, 131 Phenolphthalein, 120, 132 Phenotype, 16, 132 Phenylalanine, 5, 40, 41, 132 Phosphates, 56, 132 Phospholipids, 121, 132 Phosphorus, 63, 114, 132 Photocoagulation, 116, 132 Physiologic, 74, 132 Pigment, 113, 128, 132 Plant Proteins, 132, 140 Plants, 115, 123, 132, 133, 137, 139, 140 Plasma, 9, 11, 24, 46, 110, 111, 121, 122, 123, 124, 132, 135, 136 Plasma protein, 110, 132, 136 Plasmin, 132, 133 Plasminogen, 75, 132, 133 Plasminogen Activators, 132, 133 Plasticity, 43, 133 Poisoning, 114, 133 Polymers, 133, 134 Polymorphism, 74, 133 Polypeptide, 71, 74, 75, 110, 116, 122, 130, 132, 133, 134, 141 Polyphosphates, 47, 133 Polysaccharide, 48, 53, 110, 111, 115, 133 Potassium, 21, 68, 133 Practice Guidelines, 94, 133 Precipitation, 44, 133

148

Whey Protein

Precursor, 109, 115, 119, 120, 121, 132, 133, 140 Prodrug, 71, 133 Progressive, 124, 130, 133 Proline, 50, 74, 116, 125, 133 Proportional, 70, 133 Prostate, 6, 133 Protease, 31, 40, 53, 134 Protein Conformation, 111, 134 Proteolytic, 69, 110, 117, 121, 122, 132, 133, 134 Protons, 125, 134 Protozoa, 129, 134, 137, 140 Public Policy, 93, 134 Publishing, 4, 134 Pulmonary, 113, 117, 124, 134 Pulmonary Artery, 113, 134 Purifying, 44, 46, 134 Q Quality of Life, 7, 134 Quaternary, 78, 134 R Race, 129, 134 Radiation, 122, 134, 135 Radiation therapy, 122, 134 Radioactive, 125, 135 Reaction Time, 17, 135 Recombinant, 46, 70, 75, 135 Reconstitution, 80, 135 Rectum, 113, 119, 122, 127, 133, 135, 138 Refer, 1, 116, 122, 135 Regeneration, 135 Regimen, 51, 68, 135 Restoration, 39, 135 Retina, 135 Retinoids, 135 Retinol, 15, 135 Rheology, 36, 135 Ribosome, 135, 140 Rod, 70, 135 S Saline, 64, 135 Salivary, 119, 135 Salivary glands, 119, 135 Satiation, 67, 135 Screening, 116, 135 Second Messenger Systems, 130, 135 Secretion, 82, 127, 129, 136 Selenium, 23, 136 Semen, 133, 136 Septic, 112, 136 Sequence Analysis, 4, 136

Sequencing, 9, 136 Serine, 74, 136, 140 Serotonin, 109, 136, 140 Serous, 116, 136 Serum, 6, 44, 54, 72, 74, 78, 110, 111, 116, 135, 136 Serum Albumin, 54, 78, 136 Sex Characteristics, 136, 138 Shock, 136, 140 Side effect, 68, 109, 136, 139 Skeletal, 43, 71, 136 Skeleton, 136 Small intestine, 120, 125, 127, 130, 137, 140 Smooth muscle, 111, 114, 137, 138 Social Environment, 134, 137 Sodium, 6, 14, 31, 34, 47, 55, 56, 68, 137 Solvent, 45, 46, 70, 121, 131, 137 Soma, 137 Somatic, 14, 137 Somatic cells, 14, 137 Soybean Oil, 59, 137 Specialist, 99, 137 Species, 38, 66, 74, 81, 125, 129, 134, 137, 138, 140, 141 Specificity, 110, 137 Spices, 36, 40, 137 Spinal cord, 115, 129, 130, 137 Spores, 81, 137 Stabilization, 59, 80, 81, 137 Stabilizer, 47, 137 Sterile, 112, 137 Sterilization, 44, 137 Steroids, 118, 123, 137 Stimulant, 68, 114, 137 Stimulus, 120, 127, 135, 138, 139 Stomach, 37, 62, 71, 82, 109, 115, 119, 121, 122, 123, 125, 130, 131, 132, 137, 138 Stress, 11, 74, 118, 138 Subacute, 126, 138 Subclinical, 126, 138 Subspecies, 137, 138 Substance P, 129, 135, 136, 138 Substrate, 31, 46, 68, 121, 138 Suction, 122, 138 Supplementation, 4, 10, 17, 20, 21, 22, 23, 24, 39, 138 Suppositories, 123, 138 Suspensions, 53, 138, 140 Symphysis, 133, 138 Synapses, 130, 138 Systemic, 4, 113, 126, 135, 138 Systolic, 125, 138

Index 149

T Tartar, 66, 138 Teratogenic, 119, 138 Testosterone, 43, 138 Therapeutics, 46, 138 Thermal, 49, 64, 119, 139 Threonine, 74, 136, 139 Threshold, 125, 139 Thrombin, 121, 122, 134, 139 Thrombolytic, 132, 139 Thrombomodulin, 134, 139 Thrombosis, 134, 139 Thyroid, 23, 139 Thyroid Gland, 139 Thyroid Hormones, 23, 139 Thyroxine, 110, 132, 139 Topical, 50, 112, 121, 131, 139 Toxic, iv, 118, 126, 136, 139 Toxicity, 22, 23, 120, 139 Toxicology, 6, 23, 94, 139 Toxins, 81, 111, 120, 126, 139 Trachea, 132, 139 Transfection, 113, 139 Transferases, 123, 139 Transfusion, 121, 124, 139 Translation, 46, 140 Trauma, 43, 74, 124, 130, 140 Trypsin, 51, 61, 121, 140, 141 Tryptophan, 11, 116, 136, 140 Tuberculosis, 117, 140 U Ultrafiltration, 32, 36, 38, 68, 72, 124, 140 Unconscious, 125, 140

Urea, 66, 140 Urethra, 133, 140 Urinary, 140 Urine, 113, 118, 119, 140 V Vaccines, 140, 141 Vagina, 119, 140 Vascular, 126, 133, 139, 140 Vegetable Proteins, 49, 132, 140 Vegetative, 113, 140 Veins, 113, 140 Venous, 134, 140 Venules, 113, 140 Veterinary Medicine, 93, 141 Vibrio, 115, 141 Vibrio cholerae, 115, 141 Viral, 46, 126, 141 Virulence, 139, 141 Virus, 43, 60, 66, 120, 124, 141 Viscera, 137, 141 Viscosity, 49, 59, 62, 64, 65, 70, 77, 79, 135, 141 Vitro, 6, 8, 141 W War, 31, 141 Weight Gain, 141 White blood cell, 111, 116, 128, 129, 141 Windpipe, 132, 139, 141 Y Yeasts, 122, 132, 141 Z Zymogen, 134, 141

150

Whey Protein

Index 151

152

Whey Protein