The effects of bioavailable dairy whey peptides on nerve and muscle health

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dc.availability.bitstreamcontrolled
dc.check.date2024-05-30
dc.contributor.advisorO'Brien, Nora M.en
dc.contributor.advisorexternalGiblin, Lindaen
dc.contributor.authorGilmartin, Sarah
dc.contributor.funderTeagascen
dc.date.accessioned2021-05-17T10:16:09Z
dc.date.available2021-05-17T10:16:09Z
dc.date.issued2021-04-26
dc.date.submitted2021-04-26
dc.description.abstractAs we age, we lose skeletal muscle mass and strength. Muscle ageing can be reversed or delayed by a combination of exercise and dietary protein. There is an increasing amount of evidence from intervention trials that consumption of whey has positive benefits on ageing muscle health. Bovine whey proteins (β-Lactoglobulin (β-Lac), α-Lactalbumin (α-Lac), Bovine Serum Albumin (BSA) and Lactoferrin) are high quality dairy proteins that are easily digested contain all essential amino acids and are rich in branched chain amino acids. These proteins are also noted for their bioactive peptides. This thesis examines the effects of up to 5 bioavailable whey peptides, TKIPA (β-Lac), NLPPL (BSA), KVPQ (BSA), VAGT (β-Lac) and VGIN (α-Lac) on redox and inflammatory biomarkers in muscle and microglial cell lines. All five peptides significantly protected C2C12 cells from free radical damage with two peptides NLPPL and VAGT having positive effects in both C2C12 and BV-2 cells. In addition, this study reports on the levels of 3 inflammatory biomarkers of ageing (Interleukin 1-β, Interleukin- 6 and Tumour Necrosis Factor alpha) in a limited number of frail older adults in Ireland. The preliminary results from the bloods indicate that IL-6, IL-1, TNF- are elevated in the older Irish frail population.en
dc.description.statusNot peer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.citationGilmartin, S. 2021. The effects of bioavailable dairy whey peptides on nerve and muscle health. MRes Thesis, University College Cork.en
dc.identifier.endpage160en
dc.identifier.urihttps://hdl.handle.net/10468/11325
dc.language.isoenen
dc.publisherUniversity College Corken
dc.relation.projectPRO-4-FOODen
dc.relation.projectTeagasc (Walsh Scholarship 2016032)en
dc.rights© 2021, Sarah Gilmartin.en
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/en
dc.subjectC2C12en
dc.subjectBV-2en
dc.subjectMuscleen
dc.subjectNerveen
dc.subjectDairyen
dc.subjectWheyen
dc.subjectSarcopeniaen
dc.subjectBioavailableen
dc.subjectPeptidesen
dc.titleThe effects of bioavailable dairy whey peptides on nerve and muscle healthen
dc.typeMasters thesis (Research)en
dc.type.qualificationlevelMastersen
dc.type.qualificationnameMSc - Master of Scienceen
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