The aim of this work was to determine the effects in rats of ingesting 1 of 3 diets with normal or high protein concentrations and various carbohydrate:lipid ratios on weight gain, body composition, and the development and metabolism of white adipose tissue (WAT). For this purpose, male Wistar rats were fed for 20 or 42 d a high-carbohydrate, low-fat, normal-protein diet (76, 10, and 14% of energy as carbohydrate, lipid, and protein, respectively, carbohydrate:lipid ratio (C/L) = 7.6), a normal-carbohydrate, low-fat, high-protein diet (35, 10, and 55% of energy as carbohydrate, lipid, and protein respectively, C:L = 3.5), or a carbohydrate-free, high-fat, high-protein diet (45 and 55% of energy as fat and protein, respectively, C:L = 0). Growth, food intake, body composition, WAT cellularity, and several markers of lipogenesis including fatty acid synthase and lipoprotein lipase activities were measured in adipose tissue and liver. Lowering the C:L ratio reduced the development of WAT, weight gain, body fat mass, and adipocyte size, and in rats fed the carbohydrate-free diet (C:L = 0), the total number of adipocytes in subcutaneous WAT. These reductions in adipose tissue development with decreases in the C:L ratio of the diet seemed to be due primarily to reduced hepatic lipogenesis.

-The continuous world population growth induces a total protein demand increase based mainly on plant sources. To meet these global nutritional challenges, existing and innovative dry and wet fractionation processes will have to be combined to better valorise plant protein fraction from pulses and oilseeds. The worldwide success of soy protein isolates originate from the intrinsic qualities of soybean proteins but also from a continuous R&D effort since mid-twenty century. Therefore, the soy protein development model can be applied to protein isolates from diverse pulses and oilseeds meals as rapeseed which has already been recognised as novel food protein in Europe. To boost the delivery of plant proteins, agrofood-industries and academics must pool their respective expertise. Innovative and issue solving R&D projects have to be launched to better valorise pulses and oilseed proteins by (i) creating oil extraction processes which preserve native proteins structure; (ii) developing novel protein extraction processes from lab up to industrial pilot scale; (iii) producing plant protein isolates having comparable foaming, emulsifying or gelling functionality than animal; and (iv) generating hydrolysed proteins with high digestibility adapted to human nutrition. It is also essential to initiate research programs to innovate in wet and dry fractionations of plants or to design in vitro models to evaluate proteins digestibility and allergenicity. The increased awareness regarding plant protein valorisation resulted in the creation by agro-industries and academics of the open platform IMPROVE which propose a combination of competencies and equipment to boost market uptake of Plant Based Proteins.Keywords: Plant / proteins / fractionation / nutrition / functionality Résumé -Combinaison de technologies existantes et alternatives pour promouvoir les protéines d'oléagineux et de légumineuses dans les applications alimentaires. L'augmentation continue de la population mondiale provoque un accroissement de la demande en protéines végétales. Pour répondre au défi, il faudra mieux valoriser la fraction protéique des graines de légumineuses et d'oléo-protéagineux. Le succès des isolats protéiques de soja est dû à leur valeur intrinsèque et à un effort soutenu de recherche depuis les années cinquante. Ce modèle de développement peut s'appliquer aux graines de légumineuses et d'oléo-protéagineux. Déjà, les isolats protéiques de colza ont obtenu le statut Novel Food. Afin d'accélérer la commercialisation de nouvelles fractions protéiques issues de légumineuses et d'oléo-protéagineux, les agroindustriels et les académiques doivent s'associer pour mène des projets R&D innovants visant à (i) créer des procédés d'extraction des lipidiques qui préservent la conformation native des protéines ; (ii) développer de nouveaux procédés d'extraction des protéines de l'échelle laboratoire à l'échelle pilote industrielle ; (iii) produire des isolats protéiques végétaux ayant d'excellentes propriétés fonctionnelles : moussantes, émulsifi...

This study was designed to determine whether (1) protein type and (2) the dietary carbohydrate to lipid content affected daily energy intake, body weight and adiposity in rats receiving high-protein diets ad libitum over a 25 d period. Each of the ten groups (n 8) consumed ad libitum one of the diets described below. A normal protein diet (P14C56L30, containing whole milk protein) and nine high-protein diets were used. The composition of the high-protein diets varied in terms of two parameters: macronutrient composition and protein type. Three macronutrient compositions (P55C35L10, P55C15L30 and P55L45) combined with three protein types (Milk, Whey and bLac) allowed us to test nine diets. The results show that both protein type (bLac . Whey . Milk) and the carbohydrate to lipid ratio (P55L45 . P55C35L10 or P55C15L30) modulated reductions in energy intake, body weight and adiposity in rats receiving high-protein diets ad libitum, when compared with rats fed a normal diet under the same conditions. By contrast, blood lipid profiles were mainly influenced by the carbohydrate to lipid ratio (P55C15L30 . P55L45 or P55C35L10). Moreover, bLac protein was also the most efficient in tending to preserve lean body mass at the expense of fat mass, and improve blood metabolism hormones (insulin, leptin). Taken together, the present results show that whey-derived protein sources, and particularly b-lactoglobulin-enriched fraction, are of considerable value because of their ability to reduce both body weight gain and the adiposity index.Body composition: Energy intake: High-protein diet: Whey-protein fractionThe macronutrient composition of a diet is known to influence energy intake, energy metabolism and long-term changes to body weight and body composition. High-protein diets (HP diets) have been studied extensively for their ability to reduce total energy intake and body weight, and to limit lipid deposition 1 -5 . Of the dietary proteins, dairy proteins are widely employed as ingredients in order to increase the protein content in the formulation of high protein-containing foods. Dairy proteins comprise two major fractions, i.e. casein and whey protein, that represent 80 and 20 % of the total protein, respectively. Both caseins and whey proteins are considered to be high-quality proteins but they differ markedly with respect to their physicochemical properties, their amino acid composition, and their behaviour during digestion and absorption in the intestine 6 . These differences give rise to different patterns and kinetics of amino acid delivery to the blood, and are responsible for a variety of effects on protein metabolism following the ingestion of either casein or whey protein 4,7 . Whether these differences might also affect energy intake, energy metabolism and long-term changes to body weight and body composition in response to high-protein foods formulated with casein or whey protein, remains poorly documented. Moreover, not only the protein content but also the associated carbohydrate to lipid (C/L) ratio has bee...

Snacking is often regarded as a cause of overweight. However, the main issue is to determine whether the consumption of snacks leads to an increase in energy intake or whether a compensation phenomenon exists and maintains daily energy intake at a constant level. The objective of the present study was to determine whether the repeated consumption of a high-protein, moderate-energy, cheesy snack given as a preload 1 h before a meal altered energy intake at the next meal and then throughout the day, and if this kind of snack was energetically compensated. Normal-weight women (n 27) were recruited for the study. All subjects were healthy non-smokers, aged 18 -60 years. The snacks consisted of portions of cheese containing 22 g protein, with an energy value of 836 kJ. Two types of snack were compared, differing in terms of the type of milk proteins they contained: the first contained casein only (CAS), while the second contained a mixture of casein and whey proteins (WHEY þ CAS; 2:1). The principal finding of the present study was that the ingestion of the two snacks 1 h before lunch led to energy compensation of 83·1 (SEM 9·4) and 67·0 (SEM 16·4) % for WHEY þ CAS and CAS respectively, at lunch, and 121·6 (SEM 36·5) and 142·1 (SEM 29·7) % for WHEY þ CAS and CAS respectively, regarding the whole-day energy intake. In conclusion, the repeated consumption of a high-protein, moderate-energy, regular cheesy snack should not promote overweight because energy intake appears to be regulated during subsequent meals on the same day. Satiety: Snacks: Protein: Cheese: WheyThe effect of snacks on energy intake and body weight is still matter of debate. The issue is to determine whether the consumption of snacks leads to an increase in energy intake, meaning that the energy provided by snacks is added to daily energy intake, or if a compensation phenomenon occurs because individuals unconsciously tend to consume less energy during the meal after a snack (1,2) . Moreover, in case of compensation, it is interesting to see if it is a full compensation resulting in a constant daily energy intake or a partial compensation, observed when the reduction of energy intake at the test meal is lower than the energy of the snack. Obviously, this effect can be modulated by several factors, including the amount of energy provided by the snack, its nutritional composition and whether the individual is used to consuming snacks or not.In most studies using a preload paradigm, the energy value of the preload is between 1200 and 3000 kJ; this is relatively high, as it provides more energy than the usual mean energy contribution of snacks (3)