Effect of milk protein intake and casein-to-whey ratio in breakfast meals on postprandial glucose, satiety ratings, and subsequent meal intake

Abstract

Whey and casein proteins differentially affect postprandial blood glucose and satiety mechanisms, with relevance for type 2 diabetes and obesity. Therefore, the purpose of this work was to investigate the effect of the casein-to-whey protein ratio and total protein concentration of milks consumed with cereal on postprandial blood glucose, appetite ratings, and subsequent food intake in a randomized, controlled, double-blinded study with healthy young adults (n = 32, 23.4 ± 3.1 yr, body mass index = 22.2 ± 2.5 kg/m). Fasted participants consumed milk (250 mL) with either 80:20 or 40:60 (modified) casein-to-whey protein ratios at commercially normal (3.1%, wt) or high protein (9.3%, wt) concentration, or control (water with whey permeate), each along with 2 servings of oat-based breakfast cereal. Blood glucose concentrations were determined from finger prick blood samples and appetite was assessed using visual analog scales. Participants consumed a measured ad libitum pizza lunch at 120 min and blood glucose determination and appetite assessment continued following the lunch meal (140-200 min) to observe the second meal effect. Pre-lunch (0-120 min) incremental area under the curve (iAUC) and mean change from baseline blood glucose were reduced with consumption of all milk treatments relative to control. However, we found no differences between all treatments on pre-lunch appetite change from baseline and total area under the curve (tAUC) or lunch meal food intake. In terms of protein concentration results, high protein (9.3%, wt) treatments contrasted to normal protein (3.1%, wt) treatments lowered blood glucose change from baseline and iAUC, and post-lunch appetite change from baseline and tAUC. Protein ratio showed a modest effect in that modified (40:60) protein ratio lowered pre-lunch blood glucose change from baseline but not iAUC, and normal (80:20) protein ratio lowered pre-lunch appetite change from baseline but not tAUC. Therefore, high-carbohydrate breakfast meals with increased protein concentration (9.3%, wt) could be a dietary strategy for the attenuation of blood glucose and improved satiety ratings after the second meal.

Postprandial Effects of a Proprietary Milk Protein Hydrolysate Containing Bioactive Peptides in Prediabetic Subjects

“…In what way the biological activity due to molecular weight might be causative for the postprandial glucose response exceeds the objective of the current study. Compared to already published literature in which the pre-meal effect of milk proteins (whey proteins) were analyzed in subjects with and without T2DM, an absent glucose response was demonstrated in both groups [14] owing to the insulinotropic rather than the glycemic effect of whey protein, which has higher amounts of lysine, threonine, tryptophan, leucine, and isoleucine [33]. Of note, recent in vitro data using preadipocytes revealed that the tripeptides IPP (Ile-Pro-Pro) and VPP (Val-Pro-Pro), which are derived from milk casein, enhance insulin sensitivity and contribute toward the prevention of insulin resistance in the presence of tumor necrosis factor [34].…”

“…Whether the difference in the respective glycemic and/or the insulinotropic responses of the current milk protein hydrolysate with bioactive peptides might be related to a different incretin pattern or to changes in plasma amino acid concentration was not clarified in the present study. However, one has to mention that the current milk protein hydrolysate is of native whey origin, the cleanest and the least processed whey protein available, whereas most of clinical trials used regular whey protein from cheese whey (e.g., [14,33,37,38,41]). Due to the process of creating native whey, namely filtration of pasteurized skimmed milk, more proteins remain intact and thus there is a higher leucine content than the more common whey protein concentrate from cheese production [42].…”

Whey protein preloading can alleviate stress adaptation disorder and improve hyperglycemia in women with gestational diabetes mellitus

“…Some studies suggest that the hyperglycemia-reducing effect of whey protein preload may relate to insulin stimulation and delaying of glucose absorption in intestinal [13][14][15], and we have got similar result, plasma 2 h insulin was increased on days 5, 7 and 14 in GDM-W group, HOMA-IR decreased signi cantly on days 14 in the experimental session. Some studies found that slower gastric emptying may be responsible for hyperglycemia-reducing [12,16,17].…”

Pengaruh Pemberian Susu Tinggi Protein terhadap Tingkat Nafsu Makan dan Kadar Glukosa Postprandial

“…35 Hasil yang sama juga dikemukakan oleh Kung et al bahwa nilai iAUC pada kelompok susu tinggi protein dapat menurunkan glukosa darah postprandial lebih baik dibandingkan dengan kelompok kontrol (p<0.005). 36 Salah satu manfaat protein susu yaitu merangsang pelepasan insulin dan memiliki potensi mengubah uptake glukosa dalam jaringan dan menekan fluktuasi glukosa darah postprandial. 4…”