WHEY AND ITS INHIBITION OF LIVER ENZYMES

Tomovska, Julijana and Dimitrovska, Gordana and Presilski, Stefce and velkova, k (2016) WHEY AND ITS INHIBITION OF LIVER ENZYMES. Biotechnology in Animal Husbandry. ISSN 1450-9156

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Abstract

Whey is lately used as functional food, and whey proteins and
albumens are considered to have therapeutic influence on diseases associated with
oxidative stress. Whey proteins contribute to the reduction of the level of
transaminases in blood, especially of alanine transaminase. In this paper we
examine some components (total proteins, albumens from whey proteins, minerals:
potassium (K), iron (Fe), calcium (Ca) and phosphorus (P), from whey and their
inhibition effects to transaminases (alanine aminotransferase (ALT), aspartate
aminotransferase (AST), and ɣ glutamyl transferase (ɣ -GT)). The increased level
of transaminases in serum is an indicator of an illness of the liver. Additionally,
several samples of whey were examined by using a photometric and
spectrophotometric method. The results from examination of ALT, AST and ɣ -GT
in vitro show that whey performed inhibition on the activity of these enzymes:
ALT 10.71%, AST 8.51% and ɣ -GT 18.16% in pathological serum, and in serum
with normal values, whey performed inhibition on ALT 39.33%, AST 29.08% , ɣ -
GT 39.59%. The examination of the whey composition shows that the proteins
represented in sufficient quantity to make reduction of enzymes and of the mineral
potassium (K) is the most common. From the obtained results can be concluded
that whey impacts on the reduction of transaminases and performs inhibition of
enzyme activity in the in vitro test.
Key words: whey, transaminase, whey proteins, alanine aminotransferase,
liver enzyme

Item Type:	Article
Subjects:	Scientific Fields (Frascati) > Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Biotechnical Sciences
Depositing User:	Prof. d-r. Gordana Dimitrovska
Date Deposited:	14 Jun 2021 20:37
Last Modified:	14 Jun 2021 20:38
URI:	https://eprints.uklo.edu.mk/id/eprint/6425

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