Pre-Clinical Study of the High Protein Food Based on Denaturized Whey Protein

Abstract

Robi Andoyo, Mahani, Mega N Aini, Dwi W. Wira, Gofarana Wilar, Rudi Saprudin Darwis, Syamsul Huda, Lidya Cahyo Bawono, Nadila Rahmadhani.

One source of high protein food origin of animal protein is whey protein as a cheese processing waste. The addition of whey protein causes the product become tougher by using heat. Whey protein modification due to denaturation process can act as a structure enhancer by changes in solubility to result the brittle product. Whey protein used to increase biological value, sensory properties and the muscle mass also develop physical properties of food and to reduce the obesity, unfortunately the pre-clinical data remain unclear. This experiment performed the pre-clinical study of denaturized whey protein concentrate (WPC) by using male (Sparague-Dawley) for 21 concecutive days of denaturized WPC administration. The rats divided into five diet treatments (Standard Food (SF) + Semi Solid High Protein Food (SSHPF) with denaturized WPC 6.59%, 10%, 15%, 15% satellite and control. There was an increase in body weight after SSHPF treatment, and showed that body weight gain elevate significantly (p<0.05) among treatment groups. Final hematological parameters showed an increase in Hb (Hemoglobin), RBC (Red Blood Cell) and Hct (Hematocrit) levels, meanwhile tended to decrease in MCH (Mean corpuscular hemoglobin) and WBC (White blood cell) level but still within normal ranges. Hb and MCH levels were significantly different in the treatment group (p <0.05). But RBC, Hct, WBC levels showed no significant difference between the treatment groups (p>0.05). This result indicates that addition of denaturized WPC consist in SSHPF increase body weight, Hb, RBC and Hct and not induce the adverse effect after administration for 21 consecutive days.