Metabolic impact of dietary whey proteins, peptides and amino acids thereof on the heat-shock proteins (HSPs) and associated parameters in rats

• Grant number: 13/06494-5
• Support Opportunities: Regular Research Grants
• Duration: December 01, 2014 - January 31, 2017
• Field of knowledge: Health Sciences - Nutrition - Nutrition Biochemistry
• Principal Investigator: Jaime Amaya Farfan
• Grantee: Jaime Amaya Farfan
• Host Institution: Faculdade de Engenharia de Alimentos (FEA). Universidade Estadual de Campinas (UNICAMP). Campinas , SP, Brazil
• Associated researchers: Carolina Soares de Moura ; Pablo Christiano Barboza Lollo ; Priscila Neder Morato

Abstract

The whey protein (WP) have shown to have various properties and health effects. We recently reported that WP was able to increase expression of HSP70 in various tissues. The heat-shock proteins (HSP) are composed of several families that represent a protective system that favors cell resistance and tolerance in the face of adverse conditions in the body. It is believed that the high content of branched chain amino acids (BCAAs), is a major factor involved in the ability of WP increase in HSP70. The objective of this study is to investigate the influence of the consumption of whey protein as protein source in the diet on the expression of other HSPs, and also check the influence of amino acids and peptides present in the WP in HSPs and associated parameters. Methods: We will use the first experiment, 48 male rats were divided primarily into 2 groups: sedentary and exercised. Each group is divided into three dietary groups (receiving AIN 93-G, with protein replacement): whey protein concentrate (WPC), whey protein hydrolyzate (WPH) and casein (CAS) as a control. The animals of group exercised will be submitted to exercise on a treadmill as a source of heat stress. The following parameters are determined: free amino acids in the plasma, HSP25, HSP60, HSP90, AHA1, DHFR, NOS, VEGF, PI3-Kinase, BCKDH, SOD, Catalase, GPx, p-AKT, GFAT, OGT, HSF1, HSF1 phosphorylated. In Experiment 2, we use 90 male rats were divided into 10 groups, which are gavados one of the following amino acids: leucine, valine, isoleucine, glutamine and arginine, or peptides: isoleucyl-leucine, leucyl-isoleucine, valyl-leucine, leucyl-valine, compared to WPH. After the exercise as a source of stress, the following parameters are determined: free amino acids in plasma, HSP25, HSP60, HSP90, HSP70, AHA1, DHFR, NOS, VEGF, PI3-Kinase, BCKDH, SOD, catalase, GPx, p-AKT , GFAT, OGT, HSF1, HSF1 phosphorylated in skeletal muscle. The results will be analyzed by ANOVA and Tukey's test (using p d 0.05). (AU)

Scientific publications

(6)

(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)

MOURA, CAROLINA SOARES; BARBOZA LOLLO, PABLO CHRISTIANO; MORATO, PRISCILA NEDER; RISSO, EDER MULLER; AMAYA-FARFAN, JAIME. Modulatory effects of arginine, glutamine and branched-chain amino acids on heat shock proteins, immunity and antioxidant response in exercised rats. FOOD & FUNCTION, v. 8, n. 9, p. 3228-3238, SEP 2017. (16/06630-4, 13/02862-0, 13/06494-5)

NAKAJIMA, VANIA MAYUMI; MOALA, TAIS; CARIA, CINTIA RABELO E PAIVA; MOURA, CAROLINA SOARES; AMAYA-FARFAN, JAIME; GAMBERO, ALESSANDRA; MACEDO, GABRIELA ALVES; MACEDO, JULIANA ALVES. Biotransformed citrus extract as a source of anti-inflammatory polyphenols: Effects in macrophages and adipocytes. Food Research International, v. 97, p. 37-44, JUL 2017. (15/04555-2, 13/06494-5)

MOURA, CAROLINA SOARES; BARBOZA LOLLO, PABLO CHRISTIANO; MORATO, PRISCILA NEDER; RISSO, EDER MULLER; AMAYA-FARFAN, JAIME. Bioactivity of food peptides: biological response of rats to bovine milk whey peptides following acute exercise. FOOD & NUTRITION RESEARCH, v. 61, 2017. (13/06494-5, 13/02862-0)

MOURA, CAROLINA SOARES; BARBOZA LOLLO, PABLO CHRISTIANO; MORATO, PRISCILA NEDER; RISSO, EDER MULLER; AMAYA-FARFAN, JAIME. Functional effects of milk bioactive peptides on skeletal muscle of rats. Food Research International, v. 84, p. 18-25, JUN 2016. (13/06494-5, 13/02862-0)

BORGES CASTRO CARVALHO, GESSIKA CRISTINA; MOURA, CAROLINA SOARES; ROQUETTO, ALINE RISSETTI; BARRERA-ARELLANO, DANIEL; YAMADA, AUREO TATSUMI; DOS SANTOS, ANDREY; ABDALLA SAAD, MARIO JOSE; AMAYA-FARFAN, JAIME. Impact of Trans-Fats on Heat-Shock Protein Expression and the Gut Microbiota Profile of Mice. Journal of Food Science, v. 83, n. 2, p. 489-498, FEB 2018. (13/06494-5)

RAMIRO DO CARMO, MARIANE MOREIRA; SARMENTO, ULANA CHAVES; CAVALHEIRO, LEANDRO FONTOURA; FERNANDES, ANDERSON; DE OLIVEIRA FILIU, WANDER FERNANDO; FREITAS GIELOW, KARINE DE CASSIA; COSTA, DEILER SAMPAIO; GUERCIO, ADRIANA CONCEICON; DO NASCIMENTO, VALTER ARAGAO; ACOSTA RIBEIRO, CAMILA FONTOURA; et al. Intake of Polydextrose Alters Hematology and the Profile of Short Chain Fatty Acids in Partially Gastrectomized Rats. NUTRIENTS, v. 10, n. 6, JUN 2018. (13/06494-5)