NUTRITIONAL AND BIOSAFETY ASSESSMENT OF A NOVEL SOY-WHEY HYBRID PROTEIN CROSSLINKED BY MICROBIAL TRANSGLUTAMINASE IN SPRAGUE DAWLEY RATS

Abstract

This study evaluated the preclinical efficacy and biosafety of novel hybrid proteins produced via microbial transglutaminase (MTG)-mediated crosslinking of soy and whey protein isolates. Despite their superior functional properties, limited data exist on their nutritional profile and biosafety. Sprague Dawley rats were divided into five dietary groups: a control group receiving cereal protein, and four treatment groups consuming crosslinked soy-whey hybrids with varying whey ratios (100% soy, 95:5, 90:10, and 85:15 soy-whey blends). Nutritional assessment included growth parameters, anthropometrics, feed and water intake, nitrogen balance, protein digestibility, and biosafety via hematological and organ health evaluations. Rats fed hybrids with higher whey content showed marked improvements in body weight, lean muscle mass, and protein utilization—attributed to superior bioavailability and feed efficiency. The 85:15 soy-whey formulation exhibited the most favorable outcomes in body composition metrics including BMI and Lee index, alongside enhanced protein digestion. No adverse effects were observed across groups; organ weights, liver and kidney functions, and hematological profiles remained within safe physiological ranges. These findings highlight the nutritional potential and biosafety of soy-whey hybrid proteins, particularly those with increased whey content, suggesting promising applications in human nutrition and dietetics.