Comparative Assessment of the Acute Effects of Whey, Rice and Potato Protein Isolate Intake on Markers of Glycaemic Regulation and Appetite in Healthy Males Using a Randomised Study Design

Global protein consumption has been increasing for decades due to changes in demographics and consumer shifts towards higher protein intake to gain health benefits in performance nutrition and appetite regulation. Plant-derived proteins may provide a more environmentally sustainable alternative to animal-derived proteins. This study, therefore, aimed to investigate, for the first time, the acute effects on glycaemic indices, gut hormones, and subjective appetite ratings of two high-quality, plant-derived protein isolates (potato and rice), in comparison to a whey protein isolate in a single-blind, triple-crossover design study with nine male participants (30.8 ± 9.3 yrs). Following a 12 h overnight fast, participants consumed an equal volume of the three isocaloric protein shakes on different days, with at least a one-week washout period. Glycaemic indices and gut hormones were measured at baseline, then at 30, 60, 120, 180 min at each visit. Subjective palatability and appetite ratings were measured using visual analogue scales (VAS) over the 3 h, at each visit. This data showed significant differences in insulin secretion with an increase in whey (+141.8 ± 35.1 pmol/L; p = 0.011) and rice (−64.4 ± 20.9 pmol/L; p = 0.046) at 30 min compared to potato protein. A significantly larger total incremental area under the curve (iAUC) was observed with whey versus potato and rice with p < 0.001 and p = 0.010, respectively. There was no significant difference observed in average appetite perception between the different proteins. In conclusion, this study suggests that both plant-derived proteins had a lower insulinaemic response and improved glucose maintenance compared to whey protein.

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Differential Responses of Blood Essential Amino Acid Levels Following Ingestion of High Quality Plant-Based Protein Blends Compared to Whey Protein - A Double-Blind Randomized, Cross-Over, Clinical Trial

10.20944/preprints201911.0189.v1 ◽

2019 ◽

Author(s):

Jessica L. Brennan ◽

Yui M. Keerati-u-rai ◽

Eva H. Yin ◽

Julie Daoust ◽

Emilie Nonnotte ◽

...

Keyword(s):

Whey Protein ◽

Protein A ◽

Area Under The Curve ◽

Essential Amino Acids ◽

Protein Isolate ◽

Control Analysis ◽

High Quality ◽

Double Blind ◽

Total Blood ◽

Variance Model

This study assessed bio-equivalence of high-quality, plant-based protein blends versus Whey Protein Isolate (WPI) in healthy, resistance-trained men. The primary endpoint was incremental area under the curve (iAUC) of blood essential Amino Acids (eAAs) 4 hours after consumption of each product. Cmax and Tmax of blood leucine were secondary outcomes. Subjects (n=18) consumed three plant-based protein blends and WPI (control). Analysis of Variance model was used to assess for bio-equivalence of total sum of blood eAA concentrations. The total blood eAA iAUC ratios of the three blends were: [90% CI]: #1: 0.66 [0.58-0.76]; #2: 0.71 [0.62-0.82]; #3: 0.60 [0.52-0.69], not completely within the pre-defined equivalence range [0.80-1.25], indicative of 30-40% lower iAUC versus WPI. Leucine Cmax of the three blends was not equivalent to WPI, #1: 0.70 [0.67-0.73]; #2: 0.72 [0.68-0.75]; #3: 0.65 [0.62 – 0.68], indicative of a 28-35% lower response. Leucine Tmax for two blends were similar to WPI (#1: 0.94 [0.73-1.18]; #2: 1.56 [1.28-1.92]; #3: 1.19 [0.95-1.48]). The plant-based protein blends were not bio-equivalent. However, blood leucine kinetic data across the blends approximately doubled from fasting concentrations whereas blood Tmax data across two blends was similar to WPI. This suggests evidence of rapid hyperleucinemia, which correlates with a protein’s anabolic potential.

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Differential Responses of Blood Essential Amino Acid Levels Following Ingestion of High-Quality Plant-Based Protein Blends Compared to Whey Protein—A Double-Blind Randomized, Cross-Over, Clinical Trial

Nutrients ◽

10.3390/nu11122987 ◽

2019 ◽

Vol 11 (12) ◽

pp. 2987 ◽

Cited By ~ 3

Author(s):

Jessica L. Brennan ◽

Maneephan Keerati-u-rai ◽

Huaixia Yin ◽

Julie Daoust ◽

Emilie Nonnotte ◽

...

Keyword(s):

Whey Protein ◽

Maximum Concentration ◽

Protein A ◽

Area Under The Curve ◽

Essential Amino Acids ◽

Protein Isolate ◽

High Quality ◽

Double Blind ◽

Total Blood ◽

Variance Model

This study assessed the bio-equivalence of high-quality, plant-based protein blends versus Whey Protein Isolate (WPI) in healthy, resistance-trained men. The primary endpoint was incremental area under the curve (iAUC) of blood essential Amino Acids (eAAs) 4 hours after consumption of each product. Maximum concentration (Cmax) and time to maximum concentration (Tmax) of blood leucine were secondary outcomes. Subjects (n = 18) consumed three plant-based protein blends and WPI (control). An analysis of Variance model was used to assess for bio-equivalence of total sum of blood eAA concentrations. The total blood eAA iAUC ratios of the three blends were [90% CI]: #1: 0.66 [0.58–0.76]; #2: 0.71 [0.62–0.82]; #3: 0.60 [0.52–0.69], not completely within the pre-defined equivalence range [0.80–1.25], indicative of 30–40% lower iAUC versus WPI. Leucine Cmax of the three blends was not equivalent to WPI, #1: 0.70 [0.67–0.73]; #2: 0.72 [0.68–0.75]; #3: 0.65 [0.62–0.68], indicative of a 28–35% lower response. Leucine Tmax for two blends were similar to WPI (#1: 0.94 [0.73–1.18]; #2: 1.56 [1.28–1.92]; #3: 1.19 [0.95–1.48]). The plant-based protein blends were not bio-equivalent. However, blood leucine kinetic data across the blends approximately doubled from fasting concentrations, whereas blood Tmax data across two blends were similar to WPI. This suggests evidence of rapid hyperleucinemia, which correlates with a protein’s anabolic potential.

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Plant-rich mixed meals based on Palaeolithic diet principles have a dramatic impact on incretin, peptide YY and satiety response, but show little effect on glucose and insulin homeostasis: an acute-effects randomised study

British Journal Of Nutrition ◽

10.1017/s0007114514004012 ◽

2015 ◽

Vol 113 (4) ◽

pp. 574-584 ◽

Cited By ~ 22

Author(s):

H. Frances J. Bligh ◽

Ian F. Godsland ◽

Gary Frost ◽

Karl J. Hunter ◽

Peter Murray ◽

...

Keyword(s):

Peptide Yy ◽

Blood Glucose Control ◽

Gut Hormones ◽

Acute Effects ◽

Randomised Study ◽

Satiety Response ◽

Gut Hormone ◽

Palaeolithic Diet ◽

Glucagon Like Peptide 1 ◽

Few Data

There is evidence for health benefits from ‘Palaeolithic’ diets; however, there are a few data on the acute effects of rationally designed Palaeolithic-type meals. In the present study, we used Palaeolithic diet principles to construct meals comprising readily available ingredients: fish and a variety of plants, selected to be rich in fibre and phyto-nutrients. We investigated the acute effects of two Palaeolithic-type meals (PAL 1 and PAL 2) and a reference meal based on WHO guidelines (REF), on blood glucose control, gut hormone responses and appetite regulation. Using a randomised cross-over trial design, healthy subjects were given three meals on separate occasions. PAL2 and REF were matched for energy, protein, fat and carbohydrates; PAL1 contained more protein and energy. Plasma glucose, insulin, glucagon-like peptide-1 (GLP-1), glucose-dependent insulinotropic peptide (GIP) and peptide YY (PYY) concentrations were measured over a period of 180 min. Satiation was assessed using electronic visual analogue scale (EVAS) scores. GLP-1 and PYY concentrations were significantly increased across 180 min for both PAL1 (P= 0·001 and P< 0·001) and PAL2 (P= 0·011 and P= 0·003) compared with the REF. Concomitant EVAS scores showed increased satiety. By contrast, GIP concentration was significantly suppressed. Positive incremental AUC over 120 min for glucose and insulin did not differ between the meals. Consumption of meals based on Palaeolithic diet principles resulted in significant increases in incretin and anorectic gut hormones and increased perceived satiety. Surprisingly, this was independent of the energy or protein content of the meal and therefore suggests potential benefits for reduced risk of obesity.

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Pediatric Functional Constipation and Whey Protein: A Randomized Clinical Trial

Journal of Pharmaceutical Research International ◽

10.9734/jpri/2021/v33i1531286 ◽

2021 ◽

pp. 45-55

Author(s):

Fateme Motavasselian ◽

Majid Emtiazy ◽

Mehrdad Shakiba ◽

Majid Aflatoonian

Keyword(s):

Whey Protein ◽

Gastrointestinal Disease ◽

Protein A ◽

Intervention Group ◽

Functional Constipation ◽

Control Group ◽

P Value ◽

Significant Difference ◽

Age Range ◽

And Control

Background: Functional constipation is a chronic gastrointestinal disease in children. Pharmacological treatment of constipation is mostly based on the prescription of laxatives. In addition to this treatment, complementary therapies were also proposed to treat constipation. In this study, the effect of whey protein in the treatment of constipation was investigated. Method and Materials: A total of 56 children with functional constipation within the age range of 1 to 16 years were included in the study. Patients were randomly divided into the intervention (n=28) and control (n=28) groups. The intervention group received 15 g whey protein and the control group received 15 g placebo. Both groups received 0.4 - 0.8 gr/kg PEG powder. The amount of PEG was adjusted every four days based on having soft stools. Demographic information were collected and recorded. Furthermore, fecal consistency, stool frequency, symptoms of stool retention, fecal incontinence, and abdominal pain were recorded prior to the intervention and at the second and fourth weeks of the intervention. Results: All patients had soft daily stools at the end of the intervention. At the end of the fourth week, the mean required amounts of PEG powder were respectively 0.62 and 0.28 g/kg in the control and intervention groups, which showed a significant difference (p value ≤0.001). Conclusion: Based on these findings, whey protein is safe and can improve constipation. However, more studies with larger sample size and longer follow-up period are needed to confirm the results of this study.

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Mechanical and Barrier Properties of Potato Protein Isolate-Based Films

Coatings ◽

10.3390/coatings8020058 ◽

2018 ◽

Vol 8 (2) ◽

pp. 58 ◽

Cited By ~ 1

Author(s):

David Schäfer ◽

Matthias Reinelt ◽

Andreas Stäbler ◽

Markus Schmid

Keyword(s):

Whey Protein ◽

Functional Properties ◽

Barrier Properties ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Cross Linking ◽

Potato Protein ◽

Water Sorption Isotherm ◽

Barrier Performance ◽

Cross Links

Potato protein isolate (PPI) was studied as a source for bio-based polymer films. The objective of this study was the determination of the packaging-relevant properties, including the mechanical properties and barrier performance, of casted potato protein films. Furthermore, the films were analyzed for cross-linking properties depending on the plasticizer concentration, and compared with whey protein isolate (WPI)-based films. Swelling tests and water sorption isotherm measurements were performed to determine the degree of swelling, the degree of cross-linking, and the cross-linking density using the Flory–Rehner approach. The effects of different plasticizer types and contents on compatibility with potato protein were studied. Glycerol was the most compatible plasticizer, as it was the only plasticizer providing flexible standalone films in the investigated concentration range after three weeks of storage. Results indicated that increasing glycerol content led to decreasing cross-linking, which correlated in an inversely proportional manner to the swelling behavior. A correlation between cross-linking and functional properties was also reflected in mechanical and barrier characterization. An increasing number of cross-links resulted in higher tensile strength and Young’s modulus, whereas elongation was unexpectedly not affected. Similarly, barrier performance was significantly improved with increasing cross-linking. The overall superior functional properties of whey protein-based films were mainly ascribed to their higher percentage of cross-links. This was primarily attributed to a lower total cysteine content of PPI (1.6 g/16 g·N) compared to WPI (2.8 g/16 g·N), and the significant lower solubility of potato protein isolate in water at pH 7.0 (48.1%), which was half that of whey protein isolate (96%). Comparing on an identical glycerol level (66.7% (w/w protein)), the performance of potato protein isolate was about 80% that of whey protein isolate regarding cross-linking, as well as mechanical and barrier properties.

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Acute effects of monosodium glutamate addition to whey protein on appetite, food intake, blood glucose, insulin and gut hormones in healthy young men

Appetite ◽

10.1016/j.appet.2017.08.020 ◽

2018 ◽

Vol 120 ◽

pp. 92-99 ◽

Cited By ~ 7

Author(s):

G. Harvey Anderson ◽

Hrvoje Fabek ◽

Rajadurai Akilen ◽

Diptendu Chatterjee ◽

Ruslan Kubant

Keyword(s):

Blood Glucose ◽

Food Intake ◽

Whey Protein ◽

Monosodium Glutamate ◽

Young Men ◽

Gut Hormones ◽

Acute Effects

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Acute Effects of Protein Source on Satiety-Stimulating Hormone PYY Concentrations in Healthy Adults

Current Developments in Nutrition ◽

10.1093/cdn/nzaa049_009 ◽

2020 ◽

Vol 4 (Supplement_2) ◽

pp. 616-616

Author(s):

Morgan Braden ◽

Jessica Gwin ◽

Heather Leidy

Keyword(s):

Milk Protein ◽

Soy Protein Isolate ◽

Area Under The Curve ◽

Protein Isolate ◽

Healthy Adults ◽

Protein Source ◽

Acute Effects ◽

Funding Sources ◽

Micellar Casein ◽

Stimulating Hormone

Abstract Objectives The purpose of this study was to examine the acute effects of consuming isocaloric, higher-protein breakfast shakes varying in protein source on satiety-stimulating hormone PYY concentrations in healthy adults. Methods Thirty-two adults (Age: 25 ± 1y; BMI: 24.2 ± 0.5 kg/m2) randomly consumed 250 kcal higher-protein breakfast shakes (24 g total protein; 17 g CHO; 9 g fat), varying only in protein source (whey protein isolate, WHEY; soy protein isolate, SOY; Micellar Casein, CAS; pea protein isolate, PEA; and milk protein isolate; MILK) for 3 days/shake. On day 4, the participants completed a 4-h testing day that included the consumption of the respective shake followed by blood sampling collected every 30 min to assess plasma Total PYY concentrations. Area under the curve (AUC) analyses were performed. Results Regardless of protein source, the consumption of a breakfast shake led to increases in postprandial PYY concentrations throughout the 4-h period. Although no differences in total (4-h) PYY AUC responses were detected between treatments, PEA elicited greater increases in PYY concentrations during the first 2 postprandial hours compared to MILK and CAS (both, P < 0.05) but not WHEY and SOY. Alternately, CAS elicited greater increases in PYY concentrations during the last 2 hours compared to PEA and SOY (both, P < 0.05) but not WHEY and MILK. Conclusions Regardless of protein source, the consumption of high protein breakfast shakes increased postprandial PYY concentrations in healthy adults. Although total PYY concentrations were not different, the temporal pattern of PYY secretion was influenced by the type of protein consumed. Funding Sources Leprino Foods; Authors’ views not official U.S. Army or DoD policy.

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Post-exercise Glucose Response Following Whey Protein Ingestion in Healthy Young People: A Randomized Pilot Study

The Open Diabetes Journal ◽

10.2174/1876524601808010001 ◽

2018 ◽

Vol 8 (1) ◽

pp. 01-12 ◽

Cited By ~ 1

Author(s):

Heidi A. Kluess ◽

Leslie E. Neidert

Keyword(s):

Whey Protein ◽

Area Under The Curve ◽

Tolerance Test ◽

Protein Isolate ◽

Oral Glucose ◽

Activated T Cells ◽

Glucose Response ◽

Post Exercise ◽

Dpp Iv ◽

Healthy Young People

Background:Whey protein may have an effect directly on the muscle to affect exercise glucose response.Objective:The study aimed to measure post-exercise glucose recovery with supplementation and the role of DPP-IV and IL-6.Methods:Twenty-four participants were randomly assigned to one of three supplementation conditions (CTL: water, WPI: 31g whey protein isolate, and CHO: 32g fructose beverage; WPI and CHO beverages were isocaloric). During the Baseline Visit, participants performed an Oral Glucose Tolerance Test (OGTT) with no exercise or supplementation. On their second and third visits, participants consumed their assigned beverage then completed a maximal treadmill protocol until volitional fatigue. An OGTT was completed on the second visit, and blood samples were collectedviavenipuncture on the third visit for IL-6, Insulin and DPP-IV.Results:Glucose delta peak was attenuated in WPI+exercise by -45±25% and CHO+exercise by -49±21%, compared to baseline (p<0.05). Glucose area under the curve was only attenuated with WPI+exercise (5,993±1,013mg/dl*min), compared to baseline (10,604±4,589mg/dl*min; p<0.05). Insulin was elevated in the WPI+exercise (111±57pmol/L) and CHO+exercise (119±70pmol/L), compared to rest (WPI: 61±40pmol/L; CHO: 78±56pmol/L; p<0.05). IL-6 and DPP-IV activated T-cells (CD26+) were not different among groups. However, plasma DPP-IV was higher in WPI (8±6U/L) compared to CTL (0.7±2U/L) and CHO (0.6±4U/L; p<0.05).Conclusion:We found that a single dose of whey protein given prior to exercise results in elevated DPP-IV activity in the plasma and improved glucose response. Together these data suggest that whey protein as a supplement to exercise may be beneficial for humans trying to manage their blood sugar.

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Acute Effects of Different Intervals Between Repeated Sprints on Performance Responses in Amateur Futsal Athletes

10.20944/preprints202012.0225.v1 ◽

2020 ◽

Author(s):

Leandro de Oliveira Sant'Ana ◽

Lucas Muniz Carnevalli ◽

Philipe Oliveira Pereira ◽

Sérgio Machado ◽

Gilmar Weber Senna ◽

...

Keyword(s):

Performance Analysis ◽

Physical Performance ◽

Statistical Treatment ◽

Area Under The Curve ◽

Acute Effects ◽

Significance Level ◽

Repeated Sprints ◽

Performance Objective ◽

Significant Difference ◽

Motor Actions

Background: Interventions with the performance of sessions with sprints in different intensity manipulations, can be a great alternative to improve physical performance. Objective: To verify the influence of different break times between sprints on the performance of amateur futsal athletes Methods: 10 individuals, men, amateur futsal athletes (Age: 21.5 ± 1.6; Weight: 72.4 ± 6.88; Height: 1.72 ± 0.05; BMI: 24.3 ± 1.2; Fat%: 13.7 ± 3.3, VO2peak: 49.1 ± 10.5) participated in the study. For the intervention, individuals were randomly selected to perform sessions with sprints (10 sets 20 meters) with different pause times, being 15 (S15), 30 (S30) and 60 (S60) seconds. For performance analysis, the speed (km / h) applied to each sprint was used, monitored by a device with a photocell (CEFISE Biotecnologia Esportiva®, Nova Odessa, São Paulo) and the statistical treatment of all data was through the software Statistica 7.0 (Statsoft ™, Tulsa, OK, USA) using a significance level of p≤0.05. Results: There was an interaction between speed and interval time (p = 0.000). For condition S15, a greater reduction in performance was observed (p≤0.05), while for S30 and S60, no significant reduction in performance was observed (p> 0.05). The data for the area under the curve showed a significant difference (p = 0.000), where the interval of 60 seconds (S60) was longer compared to the values of 30 (S30) (p = 0.000) and 15 seconds (S15) (p = 0.000). However, there were no significant differences between the 30 and 15 second data (p = 0.248). Conclusion: Shorter time (15 seconds) of interval between repeated sprints can significantly affect performance when compared to longer breaks (30 and 60 seconds). But, all the conditions tested here, can be positive for the improvement of the performance, mainly in sports that demand fast and efficient motor actions, as for example, futsal.

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Use of Whey Protein as a Natural Polymer for Tissue Adhesive: Preliminary Formulation and Evaluation In Vitro

Polymers ◽

10.3390/polym10080843 ◽

2018 ◽

Vol 10 (8) ◽

pp. 843 ◽

Cited By ~ 4

Author(s):

Guorong Wang ◽

Ning Liu ◽

Mingruo Guo

Keyword(s):

Whey Protein ◽

Protein A ◽

Protein Isolate ◽

Tissue Adhesive ◽

Potential Candidate ◽

Air Leakage ◽

Scarless Surgery ◽

The Usa ◽

Β Lactoglobulin

The use of sutures is still the most widely practiced solution for wound closure and tissue reconstruction; however, scarring is a common defect resulting from sutures on topical use. In some cases, the conventional sutures are unable to seal the sites where fluid and air leakage could occur. Tissue adhesives though have lower tensile strength than sutures, may make scarless surgery possible, or prevent fluid and air leakage. A product called BioGlue® (CryoLife Inc, Kennesaw, GA, USA), based on bovine serum albumin (BSA, a protein) and glutaraldehyde (GTA, crosslinker), has been approved for clinical use in the USA. Whey protein, a byproduct of cheese-making, comprised mainly of β-lactoglobulin, α-lactalbumin and BSA. Even though the molecular weight of BSA is about three times larger than the molecular of β-lactoglobulin and α-lactalbumin, all three proteins are rich in free ε-amino groups (can react with GTA) and globular proteins. This similarity make whey protein a potential candidate to replace BSA in the tissue adhesive since whey protein is abundant and much cheaper than BSA. In this study, whey protein isolate (WPI) was used as a protein polymer with GTA as a crosslinker to evaluate the feasibility of whey protein for tissue adhesive formulation. Results showed that the WPI/GTA adhesive exhibited a comparable adhesive strength to BioGlue® control.

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