Cargando…

Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease

The objective of this study was to evaluate the acceptability of an alimentary supplement of bovine whey-protein concentrate (WPC) and TGF-β, unavailable commercially, by patients with Crohn's disease (CD) and determine the chemical composition, solubility, and total amino acids content. The su...

Descripción completa

Detalles Bibliográficos
Autores principales: Davanço, Taciana, Silva, Luciano Bruno de Carvalho, Sampaio, Karina de Lemos, Coy, Cláudio Saddy Rodrigues, Vilela, Maria Marluce dos Santos, Pinto, Elizete Aparecida Lomazi da Costa
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045294/
https://www.ncbi.nlm.nih.gov/pubmed/24967262
http://dx.doi.org/10.5402/2013/947865
_version_ 1782319290844708864
author Davanço, Taciana
Silva, Luciano Bruno de Carvalho
Sampaio, Karina de Lemos
Coy, Cláudio Saddy Rodrigues
Vilela, Maria Marluce dos Santos
Pinto, Elizete Aparecida Lomazi da Costa
author_facet Davanço, Taciana
Silva, Luciano Bruno de Carvalho
Sampaio, Karina de Lemos
Coy, Cláudio Saddy Rodrigues
Vilela, Maria Marluce dos Santos
Pinto, Elizete Aparecida Lomazi da Costa
author_sort Davanço, Taciana
collection PubMed
description The objective of this study was to evaluate the acceptability of an alimentary supplement of bovine whey-protein concentrate (WPC) and TGF-β, unavailable commercially, by patients with Crohn's disease (CD) and determine the chemical composition, solubility, and total amino acids content. The supplement was diluted in water, and an acceptance test was done to evaluate the aroma, flavour, and viscosity of the product using facial hedonic scale (nine-point scale), applied on 54 CD patients. The supplement composition indicated 73.3% protein, 10.5% fat, 2.2% ash, 6.3% water, and 7.7% carbohydrate. The supplement is presented as a good protein source and high content of essential amino acids. The average acceptance for all the attributes was between 5.0 and 6.0, and the flavour was mainly associated with soybean/grain, sour milk, and sweet/vanilla flavour. The results indicated that the supplement provided important nutritional properties for CD patients; however, for a large number of individuals to be encouraged to perform supplementation, it is essential to improve the sensory quality of the product. In order to do so, additional research is necessary to prevent the formation of volatiles which cause off-flavours or to mask undesirable aromas/flavours found in it.
format Online
Article
Text
id pubmed-4045294
institution National Center for Biotechnology Information
language English
publishDate 2013
publisher Hindawi Publishing Corporation
record_format MEDLINE/PubMed
spelling pubmed-40452942014-06-25 Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease Davanço, Taciana Silva, Luciano Bruno de Carvalho Sampaio, Karina de Lemos Coy, Cláudio Saddy Rodrigues Vilela, Maria Marluce dos Santos Pinto, Elizete Aparecida Lomazi da Costa ISRN Nutr Research Article The objective of this study was to evaluate the acceptability of an alimentary supplement of bovine whey-protein concentrate (WPC) and TGF-β, unavailable commercially, by patients with Crohn's disease (CD) and determine the chemical composition, solubility, and total amino acids content. The supplement was diluted in water, and an acceptance test was done to evaluate the aroma, flavour, and viscosity of the product using facial hedonic scale (nine-point scale), applied on 54 CD patients. The supplement composition indicated 73.3% protein, 10.5% fat, 2.2% ash, 6.3% water, and 7.7% carbohydrate. The supplement is presented as a good protein source and high content of essential amino acids. The average acceptance for all the attributes was between 5.0 and 6.0, and the flavour was mainly associated with soybean/grain, sour milk, and sweet/vanilla flavour. The results indicated that the supplement provided important nutritional properties for CD patients; however, for a large number of individuals to be encouraged to perform supplementation, it is essential to improve the sensory quality of the product. In order to do so, additional research is necessary to prevent the formation of volatiles which cause off-flavours or to mask undesirable aromas/flavours found in it. Hindawi Publishing Corporation 2013-07-21 /pmc/articles/PMC4045294/ /pubmed/24967262 http://dx.doi.org/10.5402/2013/947865 Text en Copyright © 2013 Taciana Davanço et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Davanço, Taciana
Silva, Luciano Bruno de Carvalho
Sampaio, Karina de Lemos
Coy, Cláudio Saddy Rodrigues
Vilela, Maria Marluce dos Santos
Pinto, Elizete Aparecida Lomazi da Costa
Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease
title Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease
title_full Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease
title_fullStr Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease
title_full_unstemmed Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease
title_short Acceptability of an Alimentary Supplement of Whey-Protein Concentrate and TGF-β in Patients with Crohn's Disease
title_sort acceptability of an alimentary supplement of whey-protein concentrate and tgf-β in patients with crohn's disease
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4045294/
https://www.ncbi.nlm.nih.gov/pubmed/24967262
http://dx.doi.org/10.5402/2013/947865
work_keys_str_mv AT davancotaciana acceptabilityofanalimentarysupplementofwheyproteinconcentrateandtgfbinpatientswithcrohnsdisease
AT silvalucianobrunodecarvalho acceptabilityofanalimentarysupplementofwheyproteinconcentrateandtgfbinpatientswithcrohnsdisease
AT sampaiokarinadelemos acceptabilityofanalimentarysupplementofwheyproteinconcentrateandtgfbinpatientswithcrohnsdisease
AT coyclaudiosaddyrodrigues acceptabilityofanalimentarysupplementofwheyproteinconcentrateandtgfbinpatientswithcrohnsdisease
AT vilelamariamarlucedossantos acceptabilityofanalimentarysupplementofwheyproteinconcentrateandtgfbinpatientswithcrohnsdisease
AT pintoelizeteaparecidalomazidacosta acceptabilityofanalimentarysupplementofwheyproteinconcentrateandtgfbinpatientswithcrohnsdisease