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    A systematic review of health promoting effects of consumption of whey-based fermented products on adults
    (Frontiers Media Sa, 2025) Sar, Taner; Bogovic Matijasic, Bojana; Danilovic, Bojana; Gamero, Amparo; Gandia, Monica; Krausova, Gabriela; Martinez-Villaluenga, Cristina
    Introduction: Fermented whey-based products show significant potential as functional foods, owing to their rich nutritional profile and the generation of bioactive compounds during fermentation. This systematic narrative review evaluates the health effects of fermented-whey consumption based on evidence from human studies in adults. Methods: A systematic literature search was conducted using electronic databases including, PubMed, Scopus, and Cochrane Library for studies published between 1.1.1970 and 31.12.2024. All human clinical studies conducted with adults over 18 years old were included in this study. Inclusion criteria were randomized controlled trials and clinical studies involving adults consuming fermented whey products. Data extraction and quality assessment were performed using CADIMA software and standardized protocols. Studies identified by the search strategy and extracted data were screened independently by 2 reviewers using the CADIMA software. Risk of bias was assessed using the Risk of Bias 2 tool. Results: After screening 1852 titles and abstracts and assessing 20 articles for eligibility, a total of 12 human intervention studies met the inclusion criteria and were included in the systematic narrative review. Consumption of fermented whey products was associated with improvements in muscle mass, glycemic control, lipid profiles (notably triglycerides and LDL cholesterol), immune function (e.g., increased natural killer cell activity), and reductions in oxidative stress and inflammation. Some studies also reported benefits for gastrointestinal and urinary tract health. The health effects were attributed to increased bioavailability of branched-chain amino acids, bioactive peptides, and microbial metabolites such as exopolysaccharides and short-chain fatty acids. Most interventions were well tolerated, with no serious adverse effects reported. Conclusion: Fermented whey products demonstrate promising health benefits across multiple physiological systems. While current evidence supports their use as functional food ingredients, further large-scale, long-term clinical trials are needed to confirm efficacy and elucidate mechanisms of action. Fermented whey appears to be a safe and versatile option for enhancing adult nutrition and health.
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    Öğe
    Enhancing nutritional value and flavor profiles of whey powder through fungal fermentation with Aspergillus oryzae and Neurospora intermedia
    (Sage Publications Ltd, 2025) Kaya, Burcu; Guneser, Onur; Taherzadeh, Mohammad J.; Karagul Yuceer, Yonca; Sar, Taner
    Investigation of the nutritional properties, biological activities, volatile compounds and sensory properties of fungal biomass and supernatants obtained from cheese whey powder fermented with Aspergillus oryzae and Neurospora intermedia was aimed in this study. The biomass produced by A. oryzae exhibited higher total lipid (118.54 g/kg) and total essential amino acid (62.05 g/kg) contents improve in comparison to N. intermedia. In contrast, the N. intermedia biomass showed superior bioactive properties, with the highest levels of total phenolics (4.72 mg gallic acid/g dry basis), total flavonoids, (23.85 mg quercetin/dry basis), and antioxidant activities (221.49 mg Trolox/g dry basis). Furthermore, the A. oryzae biomass derived from whey powder significantly enhanced the concentration of 1-octen-3-ol from 15.64 to 129.35 mu g/kg, indicating its potential for improving the flavor profiles of food products with a natural mushroom-like aroma. Whey powder fermented with A. oryzae and N. intermedia contained significant amounts of calcium, sodium, and magnesium. The dominant mineral in the supernatant was Mg (7.40-7.90 mg/L) and a distinct fruity aroma was observed especially in the N. intermedia supernatant. These findings highlight the potential of fungal fermentation to convert dairy industry byproducts into nutrient-dense, flavor-enhancing alternatives.
  • Küçük Resim
    Öğe
    The use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production
    (Frontiers Media Sa, 2024) Kaya, Burcu; Wijayarathna, E. R. Kanishka B.; Karagül Yüceer, Yonca; Agnihotri, Swarnima; Taherzadeh, Mohammad J.; Sar, Taner
    Cheese whey is an industrial by-product that is generated in excess during the cheese production process in the dairy industry. Despite the potential utility of whey, it continues to pose environmental threats in the industry. This study comprehensively evaluates the utilization of two fermentation techniques (solid-state fermentation and submerged fermentation) for producing fungal biomass from cheese whey powder, employing Aspergillus oryzae, Rhizopus oryzae, and Neurospora intermedia for sustainable food production. It has been observed that submerged fermentation is more effective in increasing the protein content of whey powder compared to solid-state fermentation. The highest biomass yield was achieved with A. oryzae (5.29 g/L, 0.176 g biomass/g substrate), followed by N. intermedia (3.63 g/L, 0.121 g biomass/g substrate), and R. oryzae (1.9 g/L, 0.063 g biomass/g substrate). In the bubble column reactor, the protein content of the substrate (78.65 g/kg) increased by 165.54 and 176.69% with A. oryzae (208.85 g/kg) and N. intermedia (217.62 g/kg), respectively. This study has demonstrated that whey powder can be converted into protein-rich biomass through fungal bioconversion. The obtained biomass has the potential to be developed as an alternative food and feed source, contributing to waste management and sustainable food production.