
Potential Prebiotic Properties of Whey Protein and Glycomacropeptide in Gut Microbiome
- 한국축산식품학회
- Food Science of Animal Resources
- Food Science of Animal Resources 제44권 제2호
- : SCOPUS, SCIE
- 2024.03
- 299 - 308 (10 pages)
Proteins in whey have prebiotic and antimicrobial properties. Whey protein comprises numerous bioactive proteins and peptides, including glycomacropeptide (GMP), a hydrophilic casein peptide that separates with the whey fraction during cheese making. GMP has traditionally been used as a protein source for individuals with phenylketonuria and also has prebiotic (supporting the growth of Bifidobacterium and lactic acid bacteria) and antimicrobial activities. GMP supplementation may help positively modulate the gut microbiome, help treat dysbiosis-related gastrointestinal disorders and improve overall health in consumers.
Introduction
Impact of Whey on the Gut Microbiome
Impact of Glycomacropeptide on the Gut Microbiome
Effects of Glycomacropeptide on the Microbiome in Humans
Glycomacropeptide Effects on Dysbiosis
Impacts of Glycomacropeptide-Induced Microbial Shifts on Physiology
Future Perspective
Conclusion
Conflicts of Interest
Acknowledgements
Author Contributions
Ethics Approval
References