Compared with casein or total milk protein, digestion of milk soluble proteins is too rapid to sustain the anabolic postprandial amino acid requirement

Lacroix, Magali; Bos, Cécile; Léonil, Joëlle; Airinei, Gheorghe; Luengo, Catherine; Daré, Sophie; Bénamouzig, Robert; Fouillet, Hélène; Fauquant, Jacques; Tomé, Daniel; Gaudichon, Claire

doi:10.1093/ajcn/84.5.1070

Cited by 161 publications

(146 citation statements)

References 31 publications

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“…Lacroix et al 11 more recently reported transient hyper-followed by hypo-aminoacidemia and more rapid transfer of dietary nitrogen to serum proteins, serum and urinary urea with whey when compared to micellar casein or total milk protein in adults. These authors concluded that, despite the high Protein Digestibility Corrected Amino Acid Score of the whey proteins, the rate of amino-acid delivery was too rapid to sustain anabolic requirement during the 8-h postprandial period.…”

Section: Discussionmentioning

confidence: 99%

Growth in preterm infants fed either a partially hydrolyzed whey or an intact casein/whey preterm infant formula

et al. 2008

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Objective: To compare feeding tolerance, nutrient intake and growth in preterm infants (p32 weeks, p1750 g) fed either a standard nonhydrolyzed whey-casein (nHWC) or a partially hydrolyzed whey (pHW) preterm infant formula.Study Design: In this double-blind randomized controlled trial infants were fed either formula for at least 3 weeks. Intake was monitored daily, serum chemistries and growth weekly. Data were analyzed using analysis of covariance.Result: A total of 80 infants were enrolled, 72 completed the study. No differences were noted in demographic characteristics. No differences were detected in feeding tolerance, intakes (118 ± 21 vs 119 ± 14; nHWC vs pHW) or growth weight, 28 ± 1.5 vs 28 ± 1.6 g per day; length, 1.0 ± 0.7 vs 1.0±0.6 cm per week; head circumference, 0.9±0.4 vs 1.0±0.44 cm per week). At the end of study, blood urea nitrogen (5.2 ± 3.1 <6.7±2.3 mg per 100 ml, nHWC4.4 ± 0.5 g per 100 ml) and albumin (2.7 ± 0.3 >2.6 ± 0.4 g per 100 ml) differed. Conclusion:A pHW preterm infant formula was not associated with improved feeding tolerance, enteral intake or growth but differences in serum chemistries. These are unlikely to be clinically relevant because values were well within normal limits for preterm infants, whereas growth was identical in both groups and paralleled that 'in utero'.

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Section: Discussionmentioning

confidence: 99%

Growth in preterm infants fed either a partially hydrolyzed whey or an intact casein/whey preterm infant formula

et al. 2008

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“…In addition to the direct glucagon-stimulating effect of amino acids (Kabadi, 1991;Claessens et al, 2007), the fall in glucose concentrations due to the higher insulin response induced by the carbohydrate/protein hydrolysate drinks might have contributed to the prolonged glucagon response. Hydrolysates of slowly digestible proteins such as casein may induce faster amino-acid and hormonal responses than the intact protein (Calbet and Holst, 2004;Lacroix et al, 2006). However, for hydrolysates of other proteins that are digested faster, such as whey protein, the difference is smaller Boza et al, 1995).…”

Section: Discussionmentioning

confidence: 99%

The effect of different protein hydrolysate/carbohydrate mixtures on postprandial glucagon and insulin responses in healthy subjects

Claessens

Calame²,

Siemensma³

et al. 2007

Eur J Clin Nutr

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Objectives: To study the effect of four protein hydrolysates from vegetable (pea, gluten, rice and soy) and two protein hydrolysates from animal origin (whey and egg) on glucagon and insulin responses. Subjects/Methods: Eight healthy normal-weight male subjects participated in this study. The study employed a repeatedmeasures design with Latin square randomization and single-blind trials. Protein hydrolysates used in this study (pea, rice, soy, gluten, whey and egg protein hydrolysate) consisted of 0.2 g hydrolysate per kg body weight (bw) and 0.2 g maltodextrin per kg bw and were compared to maltodextrin alone. Postprandial plasma glucose, glucagon, insulin and amino acids were determined over 2 h. Results: All protein hydrolysates induced an enhanced insulin secretion compared to maltodextrin alone and a correspondingly low plasma glucose response. A significant difference was observed in area under the curve (AUC) for plasma glucagon between protein hydrolysates and the maltodextrin control drink (Po0.05). Gluten protein hydrolysate induced the lowest glucagon response. Conclusions: High amino-acid-induced glucagon response does not necessarily go together with low insulin response. Protein hydrolysate source affects AUC for glucagon more profoundly than for insulin, although the protein load used in this study seemed to be at lower level for significant physiological effects.

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“…12,13 On the basis of their absorption pattern, dietary proteins can be divided in so-called fast and slow digestible proteins. 14 Fast proteins, such as whey protein, are soluble, whereas slow proteins, such as casein, clot in the stomach resulting in a delay in gastric emptying 15,16 and lower but more sustained plasma amino-acid elevations after ingestion compared with fast proteins, 14,16,17 which may be associated with differences in hormonal and thermogenic responses. 18 Hall et al 17 found that higher postprandial circulating levels of amino acids are associated with increased satiety and suggested that fast proteins are, therefore, more satiating than slow proteins.…”

Section: Introductionmentioning

confidence: 99%

The effect of a low-fat, high-protein or high-carbohydrate ad libitum diet on weight loss maintenance and metabolic risk factors

2009

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Background: High-protein (HP) diets are often advocated for weight reduction and weight loss maintenance. Objective: The aim was to compare the effect of low-fat, high-carbohydrate (HC) and low-fat, HP ad libitum diets on weight maintenance after weight loss induced by a very low-calorie diet, and on metabolic and cardiovascular risk factors in healthy obese subjects. Design: Forty-eight subjects completed the study that consisted of an energy restriction period of 5-6 weeks followed by a weight maintenance period of 12 weeks. During weight maintenance subjects received maltodextrin (HC group) or protein (HP group) (casein (HPC subgroup) or whey (HPW subgroup)) supplements (2 Â 25 g per day), respectively and consumed a low-fat diet. Results: Subjects in the HP diet group showed significantly better weight maintenance after weight loss (2.3 kg difference, P ¼ 0.04) and fat mass reduction (2.2 kg difference, P ¼ 0.02) than subjects in the HC group. Triglyceride (0.6 mM difference, P ¼ 0.01) and glucagon (9.6 pg ml À1 difference, P ¼ 0.02) concentrations increased more in the HC diet group, while glucose (0.3 mM difference, P ¼ 0.02) concentration increased more in the HP diet group. Changes in total cholesterol, low-density lipoprotein-cholesterol, high-density lipoprotein-cholesterol, insulin, HOMAir index, HbA1c, leptin and adiponectin concentrations did not differ between the diets. No differences were found between the casein-or whey-supplemented HP groups. Conclusions: These results show that low-fat, high-casein or whey protein weight maintenance diets are more effective for weight control than low-fat, HC diets and do not adversely affect metabolic and cardiovascular risk factors in weight-reduced moderately obese subjects without metabolic or cardiovascular complications.

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Compared with casein or total milk protein, digestion of milk soluble proteins is too rapid to sustain the anabolic postprandial amino acid requirement

Cited by 161 publications

References 31 publications

Growth in preterm infants fed either a partially hydrolyzed whey or an intact casein/whey preterm infant formula

Growth in preterm infants fed either a partially hydrolyzed whey or an intact casein/whey preterm infant formula

The effect of different protein hydrolysate/carbohydrate mixtures on postprandial glucagon and insulin responses in healthy subjects

The effect of a low-fat, high-protein or high-carbohydrate ad libitum diet on weight loss maintenance and metabolic risk factors

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