EFFECT OF FEEDING HALF-FAT PROCESSED CHEESE SPREADS CONTAINING DIFFERENT TYPES OF WHEY PROTEIN CONCENTRATES ON PLASMA LIPIDS OF RATS

Saleh, Zeinab A.; Shenana, M. E.; Afifi, Abeer A.; El-Nagar, G. F.; El. Shibiny, Safinaz

doi:10.21608/jfds.2007.204812

EFFECT OF FEEDING HALF-FAT PROCESSED CHEESE SPREADS CONTAINING DIFFERENT TYPES OF WHEY PROTEIN CONCENTRATES ON PLASMA LIPIDS OF RATS

Document Type : Original Article

Authors

¹ Food Science and Nutrition Dept., National Research Centre

² Food Science Dept., Banha University, Moshtohor,

³ Food Science Dept., Banha University, Moshtohor

⁴ Dairy Dept., National Research Centre, Cairo, Egypt

10.21608/jfds.2007.204812

Abstract

Half fat processed cheese spreads (10 g fat/100g) were prepared using blends with or without addition of 0.5 g/100g of particulated whey protein concentrates (PWPC), Simplesse^®100 and whey protein concentrate (WPC). Also, full – fat processed cheese spread (20 g fat /100g) was prepared. Six groups of albino rats (8 animals each) were fed processed cheese spreads from different treatments and control on a basal diet for six weeks. The profile of blood serum lipids (total lipids, triglycerides, total cholesterol, HDL and atherogenic index) was determined in animals at the end of the experiment. The mean values of serum total cholesterol and triglycerides for the group fed processed cheese with PWPC were significantly lower than that of full fat and low fat groups. The atherogenic index [(total cholesterol − high density lipoprotein cholesterol)/high-density lipoprotein cholesterol] for the low fat group decreased significantly from 2.22 to 1.48 (P < 0.05) and 1.14 for low fat supplemented with PWPC group. The present study suggests that whey protein preparations had a lowering effect of blood lipids with PWPC being more effective.

Keywords