Physiological effects of the dietary application of quark produced with enzyme transglutaminase as a sole protein source in growing rats

A total of 24 rats were assigned to groups fed for 35 days with the following diets characterised by a similar protein content: a control diet with casein as a sole protein source (C group) and two experimental diets with quark (tvarog) produced with or without the use of transglutaminase as a protein source (groups T and S, respectively). The dietary application of quark T produced with transglutaminase was found to significantly (P < 0.05 versus S) decrease caecal ammonia and putrefactive short-chain fatty acid concentrations, increase Ca and P utilisation in the body, and reduce the total cholesterol level in the serum. Incorporating whey proteins into the T quark with the aid of transglutaminase more favourably modified the serum cholesterol level, the Ca and P utilisation, and measurements of fermentation in distal sections of the rats’ gastrointestinal tract compared with the dietary quark produced without transglutaminase.