Absence of genotoxic effects of high dietary levels of milk proteins associated or not with free or acylated lutein: An in vivo study using rats

Autor(es)

Tavares, Guilherme M. ; Sanchez, Caroline Andolfato ; Rasera, Mariana L. ; dos Santos, Rosemar Sant'Anna ; Baptistella, Mariane Minussi ; Antunes, Lusania Maria Greggi

• Tipo de documento: Artigo Científico
• Fonte: FOOD BIOSCIENCE; v. 64, p. 8-pg., 2025-01-29.

Resumo

Although diets with high dietary content of milk proteins are extensively used in the sports nutrition segment, there is evidence that they could induce damage to colonocyte DNA in rats. In this study, we have evaluated whether genotoxic effects are induced in the bone marrow or peripheral blood of Wistar rats fed with diets containing high dietary content of milk proteins (casein or whey protein isolate or both), and whether diets with high content of proteins submitted to dry heating (whey protein isolate) impact genotoxicity. We have also assessed the same diets supplemented with lutein, in its free or acylated form. Dry heating the whey protein-rich powder induced the Maillard reaction (similar to 300% increase in the browning index) and formation of non-disulfide-linked protein aggregates. Despite the different compositions of the diets investigated herein, we found that they were not genotoxic to Wistar rat bone marrow or peripheral blood under the tested conditions. Supplementing the diets with lutein in its free or acylated form did not affect the response. Therefore, diets with high dietary content of milk proteins are safe from a genotoxic standpoint, but their effects on human health must be further investigated. (AU)

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