FOOD30010 Functional Foods Assignment 2019 In this self-learning task, you are to discuss the...

Question

FOOD30010
Functional Foods
Assignment 2019
Bioactive peptides from fermentation of whey proteins
&
Effect on Health
Fermentation of whey proteins produces specific products and their effect on health has been widely studied. Discuss.
Milk consists of two types of proteins named casein and Whey where Whey can be separated from milk and is generally considered as complete protein because it does have all 9 essential amino acids. The lactose content of whey protein is less. Whey proteins can be fermented producing several specific products which possess health benefits. It has been appreciated that milk specifically the whey in milk contains components which provides nutrition as well as can prevent and attenuate disease or may even be sued in the augmentation of conventional therapies. These benefits can be attained if whey protein is delivered in amounts exceeding the normal dietary intakes. Thus the clinical implications and health benefits of whey protein and fermented products is been discussed here in this paper.
Whey, as obtained from by product of cheese industry was usually disposed off as a waste product but it is a source of functional as well as biological proteins. Whey is made up of lactose, proteins, minerals and some vitamins too majorly being a protein. This can undergo lacto-fermentation because of the lactose content present in it. The bacteria required for fermentation going on is lactobacillus along with other bacterial strains. These are good pro-biotic bacteria promoting the gut health. Whey is generally used as starter culture for fermentation in several food and pharmaceutical industries due to type of bacteria found in it. Fermentation of whey produces bioactive peptides that possess health benefits (Mann et al, 2019).
As per technological advancements, utilization of whey has improved since long where about 50 percent of the total whey produced undergoes transformation into value added products like whey protein, Whey powder, Bio-ethanol, whey permeate, biopolymers, electricity bio-protein, hydrogen methane and most importantly pro-biotic. Out of these several value added products, whey transformation by fermentation into the proteinaceous products is found to be most demanding as well as attractive. The major vital factor that is attractive for transforming the whey into the proteinaceous products is recognized as safe by GRAS regulatory status of the whey where GRAS stands for generally recognized as safe. Whey Permeate and whey are bio-transformed into the food grade single cell protein or bio-protein and the preoteinaceous feed with the help of fermentation. Also, on other hand, there can be direct processing of whey to obtain whey protein concentrate, individual whey proteins as well as whey protein isolate. Furthermore, there can also be transformation of whey proteins into the bioactive peptides with the help of fermentation or enzymatic processes. These products which are proteinaceous in nature do have several applications as nutritional, function along with therapeutic commodities.
One of health benefits of these pro-biotic obtained from whey protein is helping in alleviation of some food allergies symptoms like the ones associated with the milk protein. Degradation of these proteins possibly into the smaller peptides along with amino acids if added to infant’s diet on a hydrolysed whey formula tends to decrease the atopic dermatitis symptoms (Majamma & Isolauri, 1997). Lactose-intolerant people can switch to these whey sources which may help them get all the nutrition as from milk while saving them from lactose and associated disorders like atopic dermatitis. It has also been found that the pro-biotic from whey protein helps in up-regulation of the anti-inflammatory cytokines such as interleukin-10 specifically in the children with atopic dermatitis. (Pessi et al, 2000). Thus this health effect of whey proteins fermented product or bio-peptides can be seen both as down-regulation effect of immune inflammatory responses in the patients who are hyper sensitive and the immune stimulatory effect in healthy subjects.
Whey protein supplements also do help and proved to be beneficial in the weight loss process. Whey protein supplementations do improve the total fat mass, body weight as well as some cardiovascular disease risk factors in the obese and the overweight patients. In order to assess the favourable potential effects of whey supplements in individual, study about the duration and the optimal dosage is much required specifically for obese and overweight individuals (Kamonkiat et al, 2017).
On body mass and body fat, whey proteins along with medium chain fatty acids as well as the calcium and other minerals particularly have their contribution to the beneficial dairy food effects. It has been more evident that the dairy proteins plays a major role in food intake, satiety as well as obesity related metabolic disorders. Peptides, milk proteins, calcium, minerals and the pro-biotic lactic acid bacteria may reduce the blood pressure significantly. There are number of components in the milk fat that does have functional properties. Also antimicrobial effects are seen by the sphingolipids and their active metabolites upon digestion or may be if consumed directly (Ebringer...

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FOOD30010
Functional Foods 
Assignment 2019
Bioactive peptides from fermentation of whey proteins 
&
Effect on Health
Fermentation of whey proteins produces specific products and their effect on health has been widely studied. Discuss.
Milk consists of two types of proteins named casein and Whey where Whey can be separated from milk and is generally considered as complete protein because it does have all 9 essential amino acids. The lactose content of whey protein is less. Whey proteins can be fermented producing several specific products which possess health benefits.  It has been appreciated that milk specifically the whey in milk contains components which provides nutrition as well as can prevent and attenuate disease or may even be sued in the augmentation of conventional therapies. These benefits can be attained if whey protein is delivered in amounts exceeding the normal dietary intakes. Thus the clinical implications and health benefits of whey protein and fermented products is been discussed here in this paper. 
Whey, as obtained from by product of cheese industry was usually disposed off as a waste product but it is a source of functional as well as biological proteins. Whey is made up of lactose, proteins, minerals and some vitamins too majorly being a protein. This can undergo lacto-fermentation because of the lactose content present in it. The bacteria required for fermentation going on is lactobacillus along with other bacterial strains. These are good pro-biotic bacteria promoting the gut health. Whey is generally used as starter culture for fermentation in several food and pharmaceutical industries due to type of bacteria found in it. Fermentation of whey produces bioactive peptides that possess health benefits (Mann et al, 2019). 
As per technological advancements, utilization of whey has improved since long where about 50 percent of the total whey produced undergoes transformation into value added products like whey protein, Whey powder, Bio-ethanol, whey permeate, biopolymers, electricity bio-protein, hydrogen methane and most importantly pro-biotic. Out of these several value added products, whey transformation by fermentation into the proteinaceous products is found to be most demanding as well as attractive. The major vital factor that is attractive for transforming the whey into the proteinaceous products is recognized as safe by GRAS regulatory status of the whey where GRAS stands for generally recognized as safe. Whey Permeate and whey are bio-transformed into the food grade single cell protein or bio-protein and the preoteinaceous feed with the help of fermentation. Also, on other hand, there can be direct processing of whey to obtain whey protein concentrate, individual whey proteins as well as whey protein isolate. Furthermore, there can also be transformation of whey proteins into the bioactive peptides with the help of fermentation or enzymatic processes.  These products which are proteinaceous in nature do have several applications as nutritional, function along with therapeutic commodities. 
One of health benefits of these pro-biotic obtained from whey protein is helping in alleviation of some food allergies symptoms like the ones associated with the milk protein. Degradation of these proteins possibly into the smaller peptides along with amino acids if added to infant’s diet on a hydrolysed whey formula tends to decrease the atopic dermatitis symptoms (Majamma & Isolauri, 1997). Lactose-intolerant people can switch to these whey sources which may help them get all the nutrition as from milk while saving them from lactose and associated disorders like atopic dermatitis. It has also been found that the pro-biotic from whey protein helps in up-regulation of the anti-inflammatory cytokines such as interleukin-10 specifically in the children with atopic dermatitis. (Pessi et al, 2000). Thus this health effect of whey proteins fermented product or bio-peptides can be seen both as down-regulation effect of immune inflammatory responses in the patients who are hyper sensitive and the immune stimulatory effect in healthy subjects. 
Whey protein supplements also do help and proved to be beneficial in the weight loss process. Whey protein supplementations do improve the total fat mass, body weight as well as some cardiovascular disease risk factors in the obese and the overweight patients. In order to assess the favourable potential effects of whey supplements in individual, study about the duration and the optimal dosage is much required specifically for obese and overweight individuals (Kamonkiat et al, 2017). 
On body mass and body fat, whey proteins along with medium chain fatty acids as well as the calcium and other minerals particularly have their contribution to the beneficial dairy food effects. It has been more evident that the dairy proteins plays a major role in food intake, satiety as well as obesity related metabolic disorders. Peptides, milk proteins, calcium, minerals and the pro-biotic lactic acid bacteria may reduce the blood pressure significantly. There are number of components in the milk fat that does have functional properties.

FOOD30010 Functional Foods Assignment 2019 In this self-learning task, you are to discuss the effect of food processing or cooking on health. This assessment aims to develop your skills in reviewing...

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