MAXIMIZE THE POTENTIAL BENEFITS OF WHEY PROTEIN CONCENTRATE IN FORMULA BY SUPPLEMENTATION GINSENG EXTRACT

Whey protein is a potent ally to the general immune system. Supplementation whey protein with a combination of another source of antioxidant may be more effective than supplementation with single nutrient to strengthen the antioxidant defense. Ginseng is well known to have antioxidant activity. The aim of this research was study the role of ginseng to support the antioxidant properties of whey protein and increase its benefits. The antioxidant and hepatoprotective effects of whey protein concentrate (WPC) and/or Korean ginseng extract (KGE) were evaluated in vitro in in vivo. In the in vitro study we tested five concentrations (e.g. 20, 40, 60, 80 and 100 mg/100 ml) of WPC and/or KGE for their antioxidant activity using ABTS and TBARS assays. In vivo study, male Sprague-Dawley rats were divided into eight groups including the control group, the group fed AFs-contaminated diet (2.5 mg/kg diet) and the groups treated with WPC (500 mg/kg b.w) and/or KGE (20 mg/kg b.w) with or without aflatoxins for 30 days. The results indicated that both WPC and KGE exhibit antioxidant activity in vitro and the combined treatment showed the potential effect. Both agents showed a potential hepatoprotective effects against aflatoxins-induced liver damage and oxidative stress. They succeeded to restore the biochemical parameters and improve the histological and histochemical picture of the liver. This improvement was pronounced in the group received the combined treatment of WPC and KGE. It could be concluded that WPC can maximize its potential benefits by supplementation ginseng extract as a healthy ingredient and can be used in formulating the functional foods.