The potential of three Azotobacter chroococcum strains for WHEY DEGRADATION and alginate production were investigated. After dilution, samples were spread plated on isolation agar and Manitol agar and incubated at 30 °C for 24 h. Microorganisms were screened for their ability to WHEY DEGRADATION and alginate production based on colony morphology, negative and capsule staining, ability to decrease the apparent turbidity of the fermentation broths in batch and semi continuous culture by spectrophotometer assay at 400 nanometer and tensiometer assay. Of the three strains tested for WHEY DEGRADATION, only Azotobacter chroococcum 1723 produced significant apparent growth on WHEY broth and could decrease about 70% of turbidity in fermentation broth during 6 days in batch culture. Colonies of this strain was characteristically yellow, large, moucoid and slimy on WHEY agar than Manitol agar after 24 h at 30°C. Transmission electron microscopy assay and Carbazole reagent were used to recognize the alginate biopolymer. After optimizing environmental factors such as pH, salt concentration and temperature, this strain was able to produce exopolysaccharide greater than 5 mg/mL. Optimum results were obtained when using WHEY broth as a fermentation medium without extra salt, temperature at 35 °C and pH 7. Increasing inorganic and organic nitrogen sources (yeast extract and NH4NO3) reduced WHEY DEGRADATION at least 30%. Transmission electron microscopy assay showed a net-structured polysaccharide capsule around the cells. Semi-continuous culture results demonstrated that, alginate production as well as WHEY DEGRADATION was decreased (1 mg/mL and 30 %).

Three strains of Azotobacter chroococcum were studied to produce poly-b hydroxybutyrate as a inclusion body by WHEY DEGRADATION. Optimum DEGRADATION WHEY results were obtained when using WHEY broth as a fermentation medium without extra salt, temperature at 35 °C and pH 7 (P<0.05). Lambda max for WHEY broth medium was determined probably about 400 nm. The effect of different nitrogenous rich compounds (NH4NO3, Bactopeptone, Casein, Yeast extract, Meat extract, Protease peptone and Tryptone) on WHEY DEGRADATION showed that incorporation of nitrogenous compounds into the medium did not increase WHEY DEGRADATION by Azotobacter chroococcum 1723 (P<0.05). But poly-b hydroxyl-butyrate production was increased in presence Meat extract up to 75% of the cell dry weight after 48h. The addition of nitrogenous sourced (except ammonium nitrate) had a positive effect on poly-b hydroxyl-butyrate production as it peaked in the presence of Meat extract and 4.43 g/L was accumulated in comparison to 0.5g at diazotrophically growing cells. Increasing the O2 values resulted by shaking at 122 rpm in decreased poly-b hydroxyl-butyrate yield form 4.43 to 0.04 g/L. The results show that this medium supports the growth of strain 1735 and also that this waste could be utilized as a carbon and nitrogen source. Production of poly-b hydroxyl-butyrate by using WHEY as a medium looks promising, since the use of inexpensive feed-stocks for poly-b hydroxyl-butyrate is essential if bioplastics are to become competitive products.  

Background and Objectives: Chemical synthesis and extraction of flavorings from natural sources include disadvantages. However, biotechnology is a preferred method for biosynthesis of flavorings. The objective of this study was to synthesize natural esters with fruity flavors in WHEY using lipase of Palatase in combination with ethanol fermentation. Materials and Methods: Lactobacillus fermentum ATCC 14931, Lactobacillus reuteri DSM 17938, and Lactobacillus buchneri NCIMB 40788 were used as in situ ethanol producers. Ultra-high temperature (UHT) cream (30% fat) was added to the fermentation media as a fat source, which was esterified with produced ethanol by Palatase. Viable cell counts and pH were monitored at 0, 24 (Palatase addition), and 48 h (end of fermentation). Free fatty acids of up to 12 carbon chain and their ethyl esters were analyzed using gas chromatography/mass spectrometry. Results: Palatase did not affect the viable cell counts of Lactobacillus reuteri and Lactobacillus buchneri, but increased the viable cell counts of Lactobacillus fermentum. Ethyl ester and free fatty acid levels of the samples increased after Palatase addition. Lactobacillus fermentum produced higher ester levels in ultrafiltration WHEY permeate whereas other lactobacilli produced higher ester levels in traditional WHEY. Lactobacillus buchneri included the lowest ester levels and Lactobacillus reuteri included the lowest free fatty acid levels between the lactobacilli. The ester levels of Lactobacillus reuteri samples were the highest in most cases. Free fatty acid levels were higher in traditional WHEY than ultrafiltration WHEY permeate. Conclusions: This method can be recommended as an alternative to artificial flavorings with the advantage of labeling products as natural.

Introduction: Physical activity causes changes in hematological parameters in athletes which finally result in cessation off their exercises, an issue that should be given attention. There is limited data avaliable about the effects of protein supplements, containing amino acids and other useful substances, on hematological parameters of resistance to exercise in athletes. This study was carried out to investigate the effect of WHEY protein supplementation, after resistance to exercise in healthy athletes. Material and Methods: In this clinical trial, changes of hematological parameters were studied after one month exercise training and WHEY protein supplementation in 32 healthy volunteers (16 treated cases 16 controls placeboes). Each day, WHEY protein supplement( 6.6 g/day) and placebo(same dose, starch) were consumed between meals, by with the volunteers. Every one exercised with 80% 1RM, basically on stationary circuit principal, for one hour a day, five days a week. Before and after beginning of study, fasting blood specimens were taken and WBC, RBC, HGB, HCT, MCV, MCH, MCHC, PLT and percent of white blood cells were measured separately. Statistical analyses were carried out using Student t- test and paired t-test (SPSS version 15). Results: Levels of WBC, RBC, HGB, HCT, PLT, MCHC in two groups significantly (P<0.05) decreased, but there was no difference between two groups. MCV increased in the groups, but again there was no difference between them. MCH and percent of lymphocytes were unchanged in both groups. In the supplement group, the percentages of the neutrophils and other white blood cells showed no significant changes, but in the placebo group, there were significantly increased and decreased, respectively. However there was no significant difference between the two groups in the percentage of white blood cells, separately. Conclusion: The present study showed that one month of WHEY protein supplementation with 6.6 g/day is ineffective on hematological parameters changes after resistance to exercise. Further studies, with different dosages and longer periods of time are recommended.

The aim of this study was to investigate the effect of protein WHEY isolate supplementation on antioxidant status during a resistance training program in overweight young men.30 individuals (body mass index between 25-30 kg.m2) participated in this study and were randomly divided into three groups (each 10 subjects): experimental group 1 (supplement+six weeks of resistance training) (W), experimental group 2 (placebo+six weeks of resistance training) (P), Control (C). Total antioxidant capacity (TAC) in the WHEY supplement group significantly increased in posttest compared with pretest (p<0.05). Glutathione (GSH) and vitamin C levels showed a significant increase in both WHEY supplement and placebo groups in posttest (p<0.05). It can be concluded that although exercise alone could improve the antioxidant system in the overweight subjects, the combination of resistance training and WHEY protein consumption had more effects.

This study aimed to formulate a functional isotonic sports drink based on WHEY permeate containing probiotics and WHEY peptides encapsulated by alginate. The effect of hydrolyzed WHEY production as a natural antioxidant and WHEY as a coating of microcapsules in the formulated drink was investigated. Encapsulation of probiotics and WHEY peptides helped to improve the mechanical properties of the capsule, fermentation activity and survival of probiotics during 28 days of storage. Alginate capsules coated with WHEY culture showed better encapsulation efficiency, sphericity factor and antioxidant composition before and after fermentation compared to uncoated capsules. Hydrolysis had a positive effect on the antioxidant properties and viability of probiotic bacteria during 28 days of storage. Formulated WHEY-based sport drink can be a natural and functional alternative to existing commercial drinks. Keyword: WHEY permittivity, Hydrolyzed protein, Antioxidant, Encapsulation