الفهرس 
1. INTRODUCTIONOnly 14 pages are availabe for public view
 |  | from | 92 |  |  |
| | | from | 92 | | |
Abstract
In recent years, milk constituents have become recognized as functional foods, suggesting their use has a direct and measurable effect on health outcomes. 1 Whey, a by-product of cheese and curd manufacturing, was once considered a waste product. The discovery of whey as a functional food with nutritional applications elevated whey to a co-product in the manufacturing of cheese. 2 Milk, contains two primary sources of protein, the caseins and whey. After processing occurs, the caseins are the proteins responsible for making curds, while whey remains in an aqueous environment. The components of whey include beta-lactoglobulin, alpha-lactalbumin, bovine serum albumin, lactoferrin , immunoglobulins, lactoperoxidase enzymes, glycomacropeptides, lactose, and minerals.2 In additional, whey derived from buttermilk versus cheese contains the lipid sphingomyelin Today, whey is a popular dietary protein supplement purported to provide antimicrobial activity, immune modulation, improved muscle strength and body composition, and to prevent cardiovascular disease and osteoporosis. Advances in processing technology, including ultrafiltration, microfiltration, reverse osmosis, and ion-exchange, have resulted in development of several different finished whey products. Whey protein concentrates (ranging from 80-95 percent protein), reduced lactose whey, whey protein isolate, demineralized whey, and hydrolyzed whey are now available commercially. Each whey product varies in the amount of protein, carbohydrates, immunoglobulins, lactose, minerals, and fat in the finished product. These variables are important factors in the selection of whey fractions for specific nutritional applications .Thus the purpose of this study was to examine the effect of protein supplementation athletes during a 3 months. Organoleptic evaluation of tested formula: A five member taste panel scored color, odor, taste, texture and over all acceptability of formula with different levels of whey protein (5, 10, 20g per 100g formula) when compared with control drink without whey protein as shown in table (1) and fig (1). Data from this table showed non significant differences for color, odor, taste, texture and overall acceptability between control sample, 5 and 10% of whey protein. While in case of 20% whey protein, there was differences between odor, flavor, texture and overall acceptability of control sample and that with 20% whey protein .Chemical composition of tested formula : Three types of tested formula were analyzed for their chemical composition, moisture, carbohydrates, protein, lipids, fiber, ash and total calories as compared with the control formula . The obtained results are shown the dry weight. from the results presented it could be noticed that, the control formula had protein, ash, carbohydrates and total calories as 33.3, 6.78,59.95% and 372.88 kcal/100g, while the type (1) which supplemented with 5% whey protein contained 35.57, 6.96,0.05, 57.42% and 371.96 kcal/100g for protein, ash, fiber, carbohydrates and total calories respectively. Concerning type (2) which supplemented with 10% whey protein, it was found to contain 37.85% protein, 7.03% ash, 0.051 fiber, 55.1% carbohydrates and 371.96 kcal/100g, while, in case of type 3 which supplemented with 20% whey protein contained 42.43, 7.2, 0.058, 50.312% and 370.97 kcal/100g of protein, ash, fiber, carbohydrates and total calories respectively. Mineral content of tested types of formula :
Minerals contents of tested types of formula are shown of formula content of such elements were 80.5 mg/100g potassium, 23.4 mg/100g calcium, 0.14 mg/100g as zinc and free in vitamin C whereas, in control formula the content of the above tested minerals and vitamin aren’t differ from the three types. The obtained data was agreement with Clydesdale and Wiener (2005) they found that adding whey protein in food increase the level of zinc between 0.966±0.001 mg and Ca was 23.24-73.85 mg/100 g. Effect of tested formula on blood components: Presented the hemoglobin (HB) in subjects blood fed the tested types of formula . It could be observed that the level of hemoglobin, red blood cells acount and blood platelets were significant increased than the control group who took the formula without whey protein. The white blood cells account showed in control group significant increasing when compared with the whey protein formula. Level of glutathione and antioxidant and detoxifying enzymes of subjects fed with the tested types of formula : Shows level of glutathione and antioxidant and detoxifying enzymes of subjects fed with the tested types of formula . The glutathione (GSH) level in the control groups was lower than that of other three groups . Catalase activity of subjects fed the type (3) was drastically reduced to less than half the value obtained for control values. Effect of feeding with the tested types of formula on liver functions: The effect of feeding with the tested types of formula on liver functions is shown The control group presented a level of 29.1 ± 0.27 µ/L for aspartames amino transferase (GOT). There were significant differences between control group and the other group, the values were 29.1±0.27 and 25.1±0.50µ/L. The control group showed a level of 19.8 ± 0.31 u/L for (GPT). The values were 18.9 ± 1.51 and 19.4 ± 2.51 u/L, for subjects ate type of formula contained 20% whey protein respectively. Body composition : Body composition was determined using whole body-dual energy x-ray absorptiometry (DEXA) scans (Prodigy ; Lunar Corporation, Madison, WI). Total body estimates of percent fat, bone mineral density and bodily content of bone, fat and non-bone lean tissue was determined using company’s recommended procedures and supplied algorithms. All measures were performed by the same technician. Quality assurance was assessed by daily calibrations and was performed prior to all scans using a calibration block provided by the manufacturer ( Hoffmam, 2006) Dietary recall Three- day dietary records were completed every week of the study. Subjects were instructed to record as accurately as possible everything they consumed during the day including supplement (or placebo) and between meal and late evening snacks. Food Works Dietary Analysis software (Home Economics Faculty Menufia, University) was used to analyze dietary recalls. Supplement schedule The supplement and placebo was in powder form and provided in individual packets. The contents of each packet were mixed with 473 ml of water. Subjects consumed one drink every morning, and a second daily drink following their exercise session. The supplement was comprised of 260 kcal, 42 g of protein, 18 g of carbohydrates and 3 g of fat. Thus, on exercise days subjects in the supplement group would consume 84 g of protein from the supplement source. The protein content of the supplement consisted of a proprietary blend of milk protein concentrate, whey protein concentrate, L-glutamine, and dried egg white. The carbohydrates content of the supplement consisted of maltodextrin. The placebo (maltodextrin) was comprised of 260 kcal, 2 g of protein, 63 g of carbohydrates and 2 g of fat. Statistical analysis Statistical evaluation of the data was accomplished by a 2 (group) x 3 (time) or 2 x 2 repeated measures analysis of variance. In the event of a significant F- ratio, LSD post-hoc tests were used for pairwise comparisons.. A alpha level of p ≤ 0.05 was used to determine statistical significance. All data are reported as mean ± SD.