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

Abstract

Milk proteins have been hypothesized to protect against type 2 diabetes (T2DM) by beneficially modulating glycemic response, predominantly in the postprandial status. This potential is, amongst others, attributed to the high content of whey proteins, which are commonly a product of cheese production. However, native whey has received substantial attention due to its higher leucine content, and its postprandial glycemic effect has not been assessed thus far in prediabetes. In the present study, the impact of a milk protein hydrolysate of native whey origin with alpha-glucosidase inhibiting properties was determined in prediabetics in a randomized, cross-over trial. Subjects received a single dose of placebo or low- or high-dosed milk protein hydrolysate prior to a challenge meal high in carbohydrates. Concentration–time curves of glucose and insulin were assessed. Incremental areas under the curve (iAUC) of glucose as the primary outcome were significantly reduced by low-dosed milk peptides compared to placebo (p = 0.0472), and a minor insulinotropic effect was seen. A longer intervention period with the low-dosed product did not strengthen glucose response but significantly reduced HbA1c values (p = 0.0244). In conclusion, the current milk protein hydrolysate of native whey origin has the potential to modulate postprandial hyperglycemia and hence may contribute in reducing the future risk of developing T2DM.

Nutritional Strategies in Prediabetes: A Scoping Review of Recent Evidence

“…Significant improvements in brachial artery flow mediated dilatation, oxidative stress markers and glucose metabolism, especially postprandial glucose as well as HbA1c, were observed in these participants. However, no evidence supported the benefit of milk proteins to insulin parameters and lipid profiles [ 60 , 79 , 81 ]. Glucose levels, BMI and insulin parameters were enhanced in soy protein compared to placebo [ 20 , 35 , 59 ].…”

“…Understandably, the most assessed parameter was plasma glucose, often interpreted as FPG and/or two-hour postprandial glucose (2hPG) measured via an oral glucose tolerance test (OGTT). Of 79 studies investigating plasma glucose levels, 48 (60.8%) found significant improvements in one or more of the following categories: FPG, 2hPG and area under the postprandial curve (AUC) over variable timeframes up to 180 min [ 17 , 18 , 19 , 20 , 21 , 23 , 24 , 25 , 26 , 27 , 28 , 31 , 32 , 33 , 37 , 38 , 40 , 41 , 44 , 49 , 50 , 52 , 57 , 58 , 59 , 60 , 61 , 62 , 64 , 65 , 74 , 76 , 78 , 79 , 81 , 85 , 88 , 90 , 93 , 98 , 102 , 103 , 105 , 107 , 108 , 109 , 110 , 111 ]. Likewi...…”

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

“…Recently, Saleh et al [248] studied the effect of casein protein hydrolysate (a twice-daily dose of 8.5 g) in patients with gestational diabetes, concluding a moderate reduction of plasma glucose levels, suggesting the potential functionality of protein hydrolysate in the prevention of diabetes. Along the same line, whey [249][250][251][252] and egg [253] protein hydrolysates have been proven to have a positive effect on postprandial blood glucose, both in T2DM subjects and in healthy subjects. Calbet and Holst [254] reported that milk protein hydrolysates elicited about 50% more gastric secretion than the native protein, plus higher GIP plasma levels during the first 20 min of the gastric emptying process.…”

Metabolic Syndrome-Preventive Peptides Derived from Milk Proteins and Their Presence in Cheeses: A Review

“…β-Lactoglobulin and whey protein isolate hydrolysates were found to inhibit α-glucosidase (IC 50 value of 3.5 and 4.5 mg × mL −1 , respectively) [18]. Dipeptide, like arginine-proline (RP), derived from whey proteins and being the component of commercial Pep2Dia ® product, affected the inhibition of α-glucosidase with an IC 50 value of 0.0025 mg × mL −1 [19]. To the best of our knowledge, there is no research papers about α-amylase inhibitors identified milk proteins and dairy products.…”