Dose Response of Whey Protein Isolate in Addition to a Typical Mixed Meal on Blood Amino Acids and Hormonal Concentrations

The purpose was to investigate the effects of a controlled typical 1-day diet supplemented with two different doses of whey protein isolate on blood amino acid profiles and hormonal concentrations following the final meal. Nine males (age: 29.6 ± 6.3 yrs) completed four conditions in random order: a control (C) condition of a typical mixed diet containing ~10% protein (0.8 g·kg–1), 65% carbohydrate, and 25% fat; a placebo (P) condition calorically matched with carbohydrate to the whey protein conditions; a low-dose condition of 0.8 grams of whey protein isolate per kilogram body mass per day (g·kg–1·d–1; W1) in addition to the typical mixed diet; or a high-dose condition of 1.6 g·kg–1·d–1 (W2) of supplemental whey protein in addition to the typical mixed diet. Following the final meal, significant (p < .05) increases in total amino acids, essential amino acids (EAA), branch-chained amino acids (BCAA), and leucine were observed in plasma with whey protein supplementation while no changes were observed in the control and placebo conditions. There was no significant group difference for glucose, insulin, testosterone, cortisol, or growth hormone. In conclusion, supplementing a typical daily food intake consisting of 0.8 g of protein·kg–1·d–1 with a whey protein isolate (an additional 0.8 or 1.6 g·kg–1·d–1) significantly elevated total amino acids, EAA, BCAA, and leucine but had no effect on glucose, insulin, testosterone, cortisol, or growth hormone following the final meal. Future acute and chronic supplementation research examining the physiological and health outcomes associated with elevated amino acid profiles is warranted.

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Postprandial Plasma Amino Acid Responses Between Standard Whey Protein Isolate and Whey Protein Isolate Plus Novel Technology

Nutrition and Metabolic Insights ◽

10.1177/1178638819827970 ◽

2019 ◽

Vol 12 ◽

pp. 117863881982797 ◽

Cited By ~ 1

Author(s):

Matthew H Sharp ◽

Matthew W Stefan ◽

Ryan P Lowery ◽

Jacob M Wilson

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Whey Protein ◽

Plasma Levels ◽

Muscle Protein ◽

Plasma Concentrations ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Plasma Amino Acid ◽

Whole Body

Background: Muscle mass is an important determinant of metabolic health and physical function. It has previously been demonstrated that the postprandial rise in circulating essential amino acids (EAA) acts as the main stimulus for muscle protein synthesis (MPS). This study investigated postprandial plasma amino acid (AA) responses of 2 different forms of whey protein isolate (WPI) with iso-caloric and iso-nitrogenous profiles to investigate plasma concentrations of EAA. Methods: In all, 12 healthy men (n = 12) between 19 and 32 years of age were recruited for a randomized, cross-over design, which involved consumption of protein supplements on 2 testing days separated by a 6-day washout period between conditions. On each testing day, subjects consumed either 29.6 g of WPI or WPI + io (whey protein isolate plus Ingredient Optimized Protein®) mixed with 236 mL of water. Plasma EAA and branch chain amino acid (BCAA) concentrations were assessed from whole body donated by subjects at pre-consumption and 30, 60, 90, 120, and 180 minutes post consumption. Results: Plasma levels of total EAA concentration was significantly greater in WPI + io at 30, 60, 90, and 120 minutes post consumption ( P < .01, P < .001, P < .01, and P < .01, respectively). Plasma levels of total BCAA concentration was significantly greater in WPI + io at 30, 60, 90, and 120 minutes post consumption ( P < .01, P < .001, P < .01, and P < .05, respectively) compared with WPI. For leucine, only WPI + io had elevated levels compared with pre-test at 90 minutes post consumption ( P < .001). Discussion: Both conditions significantly elevated EAA, BCAA, and leucine from basal levels. However, we conclude that the consumption of the treated WPI significantly raises plasma EAA, BCAA, and leucine to a greater extent compared with WPI with no treatment. Thus, supplementation with WPI that has undergone Ingredient Optimized® technology may be highly beneficial for those who partake in regular exercise, elderly individuals, or those affected by a reduced sensitivity to amino acids.

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Growth-Hormone Responses to Consecutive Exercise Bouts With Ingestion of Carbohydrate Plus Protein

International Journal of Sport Nutrition and Exercise Metabolism ◽

10.1123/ijsnem.23.3.259 ◽

2013 ◽

Vol 23 (3) ◽

pp. 259-270 ◽

Cited By ~ 2

Author(s):

James A. Betts ◽

Keith A. Stokes ◽

Rebecca J. Toone ◽

Clyde Williams

Keyword(s):

Growth Hormone ◽

Whey Protein ◽

Exercise Bout ◽

Serum Cortisol ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Treadmill Running ◽

Total Testosterone ◽

Serum Growth Hormone ◽

Available Energy

Endocrine responses to repeated exercise have barely been investigated, and no data are available regarding the mediating influence of nutrition. On 3 occasions, participants ran for 90 min at 70% VO2max (R1) before a second exhaustive treadmill run at the same intensity (R2; 91.6 ± 17.9 min). During the intervening 4-hr recovery, participants ingested either 0.8 g sucrose · kg−1 · hr−1 with 0.3 g · kg−1 · hr−1 whey-protein isolate (CHO-PRO), 0.8 g sucrose · kg−1 · hr−1 (CHO), or 1.1 g sucrose · kg−1 · hr−1 (CHO-CHO). The latter 2 solutions therefore matched the former for carbohydrate or for available energy, respectively. Serum growth-hormone concentrations increased from 2 ± 1 μg/L to 17 ± 8 μg/L during R1 considered across all treatments (M ± SD; p ≤ .01). Concentrations were similar immediately after R2 irrespective of whether CHO or CHO-CHO was ingested (19 ± 4 μg/L and 19 ± 5 μg/L, respectively), whereas ingestion of CHO-PRO produced an augmented response (31 ± 4 μg/L; p ≤ .05). Growth-hormone-binding protein concentrations were unaffected by R1 but increased similarly across all treatments during R2 (from 414 ± 202 pmol/L to 577 ± 167 pmol/L; p ≤ .01), as was the case for plasma total testosterone (from 9.3 ± 3.3 nmol/L to 14.7 ± 4.6 nmol/L; p ≤ .01). There was an overall treatment effect for serum cortisol (p ≤ .05), with no specific differences at any given time point but lower concentrations immediately after R2 with CHO-PRO (608 ± 133 nmol/L) than with CHO (796 ± 278 nmol/L) or CHO-CHO (838 ± 134 nmol/L). Ingesting carbohydrate with added whey-protein isolate during short-term recovery from 90 min of treadmill running increases the growth-hormone response to a second exhaustive exercise bout of similar duration.

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Krill Protein Hydrolysate Provides High Absorption Rate for All Essential Amino Acids—A Randomized Control Cross-Over Trial

Nutrients ◽

10.3390/nu13093187 ◽

2021 ◽

Vol 13 (9) ◽

pp. 3187

Author(s):

Rebekka Thøgersen ◽

Hanne Christine Bertram ◽

Mathias T. Vangsoe ◽

Mette Hansen

Keyword(s):

Amino Acids ◽

Whey Protein ◽

Soy Protein ◽

Protein Hydrolysate ◽

Soy Protein Isolate ◽

Area Under The Curve ◽

Essential Amino Acids ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Young Males

Background: adequate protein intake is essential to humans and, since the global demand for protein-containing foods is increasing, identifying new high-quality protein sources is needed. In this study, we investigated the acute postprandial bioavailability of amino acids (AAs) from a krill protein hydrolysate compared to a soy and a whey protein isolate. Methods: the study was a randomized, placebo-controlled crossover trial including ten healthy young males. On four non-consecutive days, volunteers consumed water or one of three protein-matched supplements: whey protein isolate, soy protein isolate or krill protein hydrolysate. Blood samples were collected prior to and until 180 min after consumption. Serum postprandial AA concentrations were determined using 1H NMR spectroscopy. Hunger and satiety were assessed using visual analogue scales (VAS). Results: whey and krill resulted in significantly higher AA concentrations compared to soy between 20–60 min and 20–40 min after consumption, respectively. Area under the curve (AUC) analyses revealed that whey resulted in the highest postprandial serum concentrations of essential AAs (EAAs) and branched chain AAs (BCAAs), followed by krill and soy, respectively. Conclusions: krill protein hydrolysate increases postprandial serum EAA and BCAA concentrations in a superior manner to soy protein isolate and thus might represent a promising future protein source in human nutrition.

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Whey protein isolate-lignin complexes as encapsulating agents for enhanced survival during spray drying, storage, and in vitro gastrointestinal passage of Lactobacillus reuteri KUB-AC5

LWT ◽

10.1016/j.lwt.2021.111725 ◽

2021 ◽

pp. 111725

Author(s):

Phùng Diệp Huy Vũ ◽

Akkaratch Rodklongtan ◽

Pakamon Chitprasert

Keyword(s):

Whey Protein ◽

Spray Drying ◽

Lactobacillus Reuteri ◽

Whey Protein Isolate ◽

Protein Isolate

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Fabrication of Oil-in-Water Emulsions with Whey Protein Isolate–Puerarin Composites: Environmental Stability and Interfacial Behavior

Foods ◽

10.3390/foods10040705 ◽

2021 ◽

Vol 10 (4) ◽

pp. 705

Author(s):

Yejun Zhong ◽

Jincheng Zhao ◽

Taotao Dai ◽

Jiangping Ye ◽

Jianyong Wu ◽

...

Keyword(s):

Interfacial Tension ◽

Whey Protein ◽

Surface Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Environmental Stability ◽

Dependent Manner ◽

Emulsifying Properties ◽

Interfacial Behavior ◽

Concentration Dependent Manner

Protein–polyphenol interactions influence emulsifying properties in both directions. Puerarin (PUE) is an isoflavone that can promote the formation of heat-set gels with whey protein isolate (WPI) through hydrogen bonding. We examined whether PUE improves the emulsifying properties of WPI and the stabilities of the emulsions. We found that forming composites with PUE improves the emulsifying properties of WPI in a concentration-dependent manner. The optimal concentration is 0.5%, which is the highest PUE concentration that can be solubilized in water. The PUE not only decreased the droplet size of the emulsions, but also increased the surface charge by forming composites with the WPI. A 21 day storage test also showed that the maximum PUE concentration improved the emulsion stability the most. A PUE concentration of 0.5% improved the stability of the WPI emulsions against environmental stress, especially thermal treatment. Surface protein loads indicated more protein was adsorbed to the oil droplets, resulting in less interfacial WPI concentration due to an increase in specific surface areas. The use of PUE also decreased the interfacial tension of WPI at the oil–water interface. To conclude, PUE improves the emulsifying activity, storage, and environmental stability of WPI emulsions. This result might be related to the decreased interfacial tension of WPI–PUE composites.

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Effect of thermally induced denaturation on molecular interaction-response relationships of whey protein isolate based films and coatings

Progress in Organic Coatings ◽

10.1016/j.porgcoat.2016.11.032 ◽

2017 ◽

Vol 104 ◽

pp. 161-172 ◽

Cited By ~ 13

Author(s):

Markus Schmid ◽

Sandra Pröls ◽

Daniel M. Kainz ◽

Felicia Hammann ◽

Uwe Grupa

Keyword(s):

Whey Protein ◽

Molecular Interaction ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Thermally Induced

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Whey Protein Isolate Microgel Properties Tuned by Crosslinking with Organic Acids to Achieve Stabilization of Pickering Emulsions

Foods ◽

10.3390/foods10061296 ◽

2021 ◽

Vol 10 (6) ◽

pp. 1296

Author(s):

Jéssica Thaís do Prado Silva ◽

João Vitor Munari Benetti ◽

Taís Téo de Barros Alexandrino ◽

Odilio Benedito Garrido Assis ◽

Jolet de Ruiter ◽

...

Keyword(s):

Contact Angle ◽

Organic Acids ◽

Whey Protein ◽

Physical Stability ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Pickering Emulsions ◽

Food Grade ◽

Oil Water ◽

Coffee Oil

Whey protein isolate (WPI) can be used effectively to produce food-grade particles for stabilizing Pickering emulsions. In the present study, crosslinking of WPI microgels using organic acids (tannic and citric acids) is proposed to improve their functionality in emulsions containing roasted coffee oil. It was demonstrated that crosslinking of WPI by organic acids reduces the microgels’ size from ≈1850 nm to 185 nm and increases their contact angle compared to conventional WPI microgels, achieving values as high as 60°. This led to the higher physical stability of Pickering emulsions: the higher contact angle and smaller particle size of acid-crosslinked microgels contribute to the formation of a thinner layer of particles on the oil/water (O/W) interface that is located mostly in the water phase, thus forming an effective barrier against droplet coalescence. Particularly, emulsions stabilized by tannic acid-crosslinked WPI microgels presented neither creaming nor sedimentation up to 7 days of storage. The present work demonstrates that the functionality of these crosslinked WPI microgels can be tweaked considerably, which is an asset compared to other food-grade particles that mostly need to be used as such to comply with the clean-label policy. In addition, the applications of these particles for an emulsion are much more diverse as of the starting material.

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