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引用次数: 0
摘要
背景：乳清蛋白（WP）是牛奶中含有的一种高生物价值蛋白质，可能具有抗炎特性并能减少促炎细胞因子；然而，目前的证据尚不确定：本研究旨在进一步调查补充乳清蛋白对成年人炎症因子和氧化应激的影响：截至 2022 年 3 月，我们使用相关关键词在 PubMed、Scopus、Embase 和 Cochrane Central Register of Controlled Trials 等数据库中进行了全面检索，重点关注随机对照试验 (RCT)：由两名作者独立筛选出研究可湿性粉剂对C反应蛋白、肿瘤坏死因子α、白细胞介素-6、谷胱甘肽、丙二醛和总抗氧化能力影响的随机对照试验。采用随机效应模型对结果进行加权平均差和 95% CIs 的汇总：本研究结果表明，与对照组相比，补充可湿性粉剂对炎症和氧化应激的调节作用不明显。预设的亚组分析均无法解释补充可湿性粉剂对炎症因子和氧化应激影响的差异：这项研究表明，补充可湿性粉剂对炎症因子和氧化应激没有明显影响：系统综述注册：PROSPERO 注册号CRD42022325855。
Whey Protein Intervention and Inflammatory Factors and Oxidative Stress: Systematic Review and Meta-analysis of Randomized Controlled Trials.
Context: Whey protein (WP), a high-biological-value protein contained in milk, may have anti-inflammatory properties and can reduce proinflammatory cytokines; however, the current evidence is inconclusive.
Objective: The aim of this study was to further investigate the effects of whey protein supplementation on inflammatory factors and oxidative stress in adults.
Data sources: We conducted a comprehensive search up to March 2022 using relevant key words in databases such as PubMed, Scopus, Embase, and the Cochrane Central Register of Controlled Trials, focusing on randomized controlled trials (RCTs).
Data extraction: RCTs that examined the impact of WP on C-reactive protein, tumor necrosis factor alpha, interleukin-6, glutathione, malondialdehyde, and total antioxidant capacity were selected independently by 2 authors. Results were pooled using a random-effects model as weighted mean differences and 95% CIs.
Data analysis: The results of the present study demonstrated that WP supplementation had no significant effect on the modulation of inflammation and oxidative stress compared with the control. None of the predefined subgroup analyses explained the differences in the effects of WP supplementation on inflammatory factors and oxidative stress.
Conclusion: This research suggests that WP supplementation had no significant effect on inflammatory factors and oxidative stress.
期刊介绍：
Nutrition Reviews is a highly cited, monthly, international, peer-reviewed journal that specializes in the publication of authoritative and critical literature reviews on current and emerging topics in nutrition science, food science, clinical nutrition, and nutrition policy. Readers of Nutrition Reviews include nutrition scientists, biomedical researchers, clinical and dietetic practitioners, and advanced students of nutrition.
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