International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 1 (2018)

The antihyperlipidemic properties of whey from goat's milk


Yelliantty

Whey is a by-product of cheese making. Generally whey is widely used derived from cow's milk. Although usually dumped into waste, but whey still has a beneficial nutritional content. Whey can also be obtained from goat's milk. Allegedly, whey goat milk also has health potential. In this study will be used whey protein from goat milk to suppress adipogenesis and triglyceride formation. The purpose of this study was to describe the effect of whey protein on cholesterol and triglyceride levels ex vivo and in vivo. The experimental method used was experimental test of whey potential by using 3T3-L1 cells and in vivo test using mice. The results show that whey treatment may decrease the production of cholesterol and triglycerides in the cell line. Similar results were also demonstrated in in vivo tests, in which whey administration reduced cholesterol and triglyceride production in mice, but still a smaller decrease compared with goat milk treatment. From this study it can be concluded that whey goat milk has the potential to suppress the production of cholesterol and triglycerides ex vivo and in vivo.
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