| Project/Area Number |
16K16278
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | The University of Tokushima |
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Principal Investigator |
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| Project Period (FY) |
2016-04-01 – 2018-03-31
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| Project Status |
Completed (Fiscal Year 2017)
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| Budget Amount *help |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2017: ¥1,430,000 (Direct Cost: ¥1,100,000、Indirect Cost: ¥330,000)
Fiscal Year 2016: ¥2,600,000 (Direct Cost: ¥2,000,000、Indirect Cost: ¥600,000)
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| Keywords | 周術期 / ホエーペプチド / カゼインペプチド / 周術期管理 / 周術期栄養 / 高度侵襲 / 周術期患者 / 栄養管理 / 筋肉量 / タンパク異化 |
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| Outline of Final Research Achievements |
Nutrition support is generally considered an essential component in the management of critically ill patients. In this study, we have focused on the effect of a whey-based formula. Whey protein is derived from milk or the watery by-product of cheese production and is rapidly digested and absorbed. In addition to vitamin-binding proteins and several enzymes, whey protein contains a number of bioactive components including beta-lactoglobulin, alpha-lactalbumin, serum albumin, immunoglobulin, and lactoferrin. Further, our data shows that whey protein is a great source of branched chain amino acids, which are particularly useful for athletes and sarcopenic conditions. These data suggest a clinical role for whey peptide-based diets in promoting healing and recovery in critically ill patients.
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