The effect of consumption of milk protein serums on HSP biomarkers and biochemical parameters in rats

Abstract

Glutamine is the most abundant plasma amino acid, which under certain circumstances could have its concentration reduced resulting in unfavorable alterations in homeostasis, such as the impairment of production of the protecting heat shock proteins (HSPs) during the practice of physical exercise. The milk whey proteins are rich in glutamine and branched-chain amino acids (BCAAs), all of which are known to be important in maintaining the plasma and muscle levels of glutamine involving the enzyme glutamine synthetase. It is possible therefore that the whey proteins can indirectly offer significant protection to the cellular system when consumed as food because of their ability to maintain high plasma levels of both glutamine and BCAAs. Objective. To assess the influence of consuming the whey proteins (both intact [WP] hydrolyzed [HWP]) on: (a) the plasma levels of glutamine and BCAAs, (b) the concentration of HSPs and (c) the homeostasis of rats submitted to physical training the treadmill. Methods. Forty-eight male Wistar rats will be divided into two primary groups, namely sedentary and trained, each in turn subdivided into 3 dietary groups (WP, HWP and Casein as control) using the basal AIN 93-G standard rat formulation. The following blood parameters will be determined: uric acid, creatinine, CK, LDH, glucose, corticosterone, AST, ALT, total proteins, urea and free amino acids. In other tissues, gastrocnemial free amino acids, carbonyl proteins, glycogen, HSP70, 60, 90, GFAT, OGT, HSF1 and glutamine synthetase; soleal HSP70, 60 and 90, and glutamine synthetase; myocardial glycogen, HSP70, 60, 90, GFAT, OGT and HSF1. In the lung and spleen, HSP70 and glutamine synthetase will also be determined, in addition to pre- and post-exercise body temperature. The data will receive statistical treatment by ANOVA adopting standard criteria of significance. (AU)