Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals

Kristiina R. Juvonen; Adam Macierzanka; Martina E. Lille; David E. Laaksonen; Hannu M. Mykkänen; Leo K. Niskanen; Jussi Pihlajamäki; Kari A. Mäkelä; Clare E. N. Mills; Alan R. Mackie; Paul Malcolm; Karl-Heinz Herzig; Kaisa S. Poutanen; Leila J. Karhunen

doi:10.1017/S0007114515001737

Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals

Kristiina R. Juvonen (Corresponding Author), Adam Macierzanka, Martina E. Lille, David E. Laaksonen, Hannu M. Mykkänen, Leo K. Niskanen, Jussi Pihlajamäki, Kari A. Mäkelä, Clare E. N. Mills, Alan R. Mackie, Paul Malcolm, Karl-Heinz Herzig, Kaisa S. Poutanen, Leila J. Karhunen

Research output: Contribution to journal › Article › Scientific › peer-review

6 Citations (Scopus)

Abstract

The physico-chemical and interfacial properties of fat emulsions influence lipid digestion and may affect postprandial responses. The aim of the present study was to determine the effects of the modification of the interfacial layer of a fat emulsion by cross-linking on postprandial metabolic and appetite responses. A total of fifteen healthy individuals (26·5 (sem 6·9) years and BMI 21·9 (sem 2·0) kg/m2) participated in a cross-over design experiment in which they consumed two isoenergetic (1924 kJ (460 kcal)) and isovolumic (250 g) emulsions stabilised with either sodium caseinate (Cas) or transglutaminase-cross-linked sodium caseinate (Cas-TG) in a randomised order. Blood samples were collected from the individuals at baseline and for 6 h postprandially for the determination of serum TAG and plasma NEFA, cholecystokinin (CCK), glucagon-like peptide 1 (GLP-1), glucose and insulin responses. Appetite was assessed using visual analogue scales. Postprandial TAG and NEFA responses and gastric emptying (GE) rates were comparable between the emulsions. CCK increased more after the ingestion of Cas-TG than after the ingestion of Cas (P< 0·05), while GLP-1 responses did not differ between the two test emulsions. Glucose and insulin profiles were lower after consuming Cas-TG than after consuming Cas (P< 0·05). The overall insulin, glucose and CCK responses, expressed as areas above/under the curve, did not differ significantly between the Cas and Cas-TG meal conditions. Satiety ratings were reduced and hunger, desire to eat and thirst ratings increased more after the ingestion of Cas-TG than after the ingestion of Cas (P<0·05). The present results suggest that even a subtle structural modification of the interfacial layer of a fat emulsion can alter the early postprandial profiles of glucose, insulin, CCK, appetite and satiety through decreased protein digestion without affecting significantly on GE or overall lipid digestion.

Original language	English
Pages (from-to)	418-429
Journal	British Journal of Nutrition
Volume	114
Issue number	3
DOIs	https://doi.org/10.1017/S0007114515001737
Publication status	Published - 2015
MoE publication type	A1 Journal article-refereed

Keywords

emulsion
cross-linking
transglutaminase
digestion
gastric emptying
satiety
gastrointestinal hormones

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10.1017/S0007114515001737

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Juvonen, K. R., Macierzanka, A., Lille, M. E., Laaksonen, D. E., Mykkänen, H. M., Niskanen, L. K., Pihlajamäki, J., Mäkelä, K. A., Mills, C. E. N., Mackie, A. R., Malcolm, P., Herzig, K-H., Poutanen, K. S., & Karhunen, L. J. (2015). Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals. British Journal of Nutrition, 114(3), 418-429. https://doi.org/10.1017/S0007114515001737

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title = "Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals",

abstract = "The physico-chemical and interfacial properties of fat emulsions influence lipid digestion and may affect postprandial responses. The aim of the present study was to determine the effects of the modification of the interfacial layer of a fat emulsion by cross-linking on postprandial metabolic and appetite responses. A total of fifteen healthy individuals (26·5 (sem 6·9) years and BMI 21·9 (sem 2·0) kg/m2) participated in a cross-over design experiment in which they consumed two isoenergetic (1924 kJ (460 kcal)) and isovolumic (250 g) emulsions stabilised with either sodium caseinate (Cas) or transglutaminase-cross-linked sodium caseinate (Cas-TG) in a randomised order. Blood samples were collected from the individuals at baseline and for 6 h postprandially for the determination of serum TAG and plasma NEFA, cholecystokinin (CCK), glucagon-like peptide 1 (GLP-1), glucose and insulin responses. Appetite was assessed using visual analogue scales. Postprandial TAG and NEFA responses and gastric emptying (GE) rates were comparable between the emulsions. CCK increased more after the ingestion of Cas-TG than after the ingestion of Cas (P< 0·05), while GLP-1 responses did not differ between the two test emulsions. Glucose and insulin profiles were lower after consuming Cas-TG than after consuming Cas (P< 0·05). The overall insulin, glucose and CCK responses, expressed as areas above/under the curve, did not differ significantly between the Cas and Cas-TG meal conditions. Satiety ratings were reduced and hunger, desire to eat and thirst ratings increased more after the ingestion of Cas-TG than after the ingestion of Cas (P<0·05). The present results suggest that even a subtle structural modification of the interfacial layer of a fat emulsion can alter the early postprandial profiles of glucose, insulin, CCK, appetite and satiety through decreased protein digestion without affecting significantly on GE or overall lipid digestion.",

keywords = "emulsion, cross-linking, transglutaminase, digestion, gastric emptying, satiety, gastrointestinal hormones",

author = "Juvonen, {Kristiina R.} and Adam Macierzanka and Lille, {Martina E.} and Laaksonen, {David E.} and Mykk{\"a}nen, {Hannu M.} and Niskanen, {Leo K.} and Jussi Pihlajam{\"a}ki and M{\"a}kel{\"a}, {Kari A.} and Mills, {Clare E. N.} and Mackie, {Alan R.} and Paul Malcolm and Karl-Heinz Herzig and Poutanen, {Kaisa S.} and Karhunen, {Leila J.}",

note = "SDA: SHP: Bioeconomy Project code: 6749 ",

year = "2015",

doi = "10.1017/S0007114515001737",

language = "English",

volume = "114",

pages = "418--429",

journal = "British Journal of Nutrition",

issn = "0007-1145",

publisher = "Cambridge University Press",

number = "3",

}

Juvonen, KR, Macierzanka, A, Lille, ME, Laaksonen, DE, Mykkänen, HM, Niskanen, LK, Pihlajamäki, J, Mäkelä, KA, Mills, CEN, Mackie, AR, Malcolm, P, Herzig, K-H, Poutanen, KS & Karhunen, LJ 2015, 'Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals', British Journal of Nutrition, vol. 114, no. 3, pp. 418-429. https://doi.org/10.1017/S0007114515001737

Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals. / Juvonen, Kristiina R. (Corresponding Author); Macierzanka, Adam; Lille, Martina E. et al.
In: British Journal of Nutrition, Vol. 114, No. 3, 2015, p. 418-429.

Research output: Contribution to journal › Article › Scientific › peer-review

TY - JOUR

T1 - Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals

AU - Juvonen, Kristiina R.

AU - Macierzanka, Adam

AU - Lille, Martina E.

AU - Laaksonen, David E.

AU - Mykkänen, Hannu M.

AU - Niskanen, Leo K.

AU - Pihlajamäki, Jussi

AU - Mäkelä, Kari A.

AU - Mills, Clare E. N.

AU - Mackie, Alan R.

AU - Malcolm, Paul

AU - Herzig, Karl-Heinz

AU - Poutanen, Kaisa S.

AU - Karhunen, Leila J.

N1 - SDA: SHP: Bioeconomy Project code: 6749

PY - 2015

Y1 - 2015

N2 - The physico-chemical and interfacial properties of fat emulsions influence lipid digestion and may affect postprandial responses. The aim of the present study was to determine the effects of the modification of the interfacial layer of a fat emulsion by cross-linking on postprandial metabolic and appetite responses. A total of fifteen healthy individuals (26·5 (sem 6·9) years and BMI 21·9 (sem 2·0) kg/m2) participated in a cross-over design experiment in which they consumed two isoenergetic (1924 kJ (460 kcal)) and isovolumic (250 g) emulsions stabilised with either sodium caseinate (Cas) or transglutaminase-cross-linked sodium caseinate (Cas-TG) in a randomised order. Blood samples were collected from the individuals at baseline and for 6 h postprandially for the determination of serum TAG and plasma NEFA, cholecystokinin (CCK), glucagon-like peptide 1 (GLP-1), glucose and insulin responses. Appetite was assessed using visual analogue scales. Postprandial TAG and NEFA responses and gastric emptying (GE) rates were comparable between the emulsions. CCK increased more after the ingestion of Cas-TG than after the ingestion of Cas (P< 0·05), while GLP-1 responses did not differ between the two test emulsions. Glucose and insulin profiles were lower after consuming Cas-TG than after consuming Cas (P< 0·05). The overall insulin, glucose and CCK responses, expressed as areas above/under the curve, did not differ significantly between the Cas and Cas-TG meal conditions. Satiety ratings were reduced and hunger, desire to eat and thirst ratings increased more after the ingestion of Cas-TG than after the ingestion of Cas (P<0·05). The present results suggest that even a subtle structural modification of the interfacial layer of a fat emulsion can alter the early postprandial profiles of glucose, insulin, CCK, appetite and satiety through decreased protein digestion without affecting significantly on GE or overall lipid digestion.

AB - The physico-chemical and interfacial properties of fat emulsions influence lipid digestion and may affect postprandial responses. The aim of the present study was to determine the effects of the modification of the interfacial layer of a fat emulsion by cross-linking on postprandial metabolic and appetite responses. A total of fifteen healthy individuals (26·5 (sem 6·9) years and BMI 21·9 (sem 2·0) kg/m2) participated in a cross-over design experiment in which they consumed two isoenergetic (1924 kJ (460 kcal)) and isovolumic (250 g) emulsions stabilised with either sodium caseinate (Cas) or transglutaminase-cross-linked sodium caseinate (Cas-TG) in a randomised order. Blood samples were collected from the individuals at baseline and for 6 h postprandially for the determination of serum TAG and plasma NEFA, cholecystokinin (CCK), glucagon-like peptide 1 (GLP-1), glucose and insulin responses. Appetite was assessed using visual analogue scales. Postprandial TAG and NEFA responses and gastric emptying (GE) rates were comparable between the emulsions. CCK increased more after the ingestion of Cas-TG than after the ingestion of Cas (P< 0·05), while GLP-1 responses did not differ between the two test emulsions. Glucose and insulin profiles were lower after consuming Cas-TG than after consuming Cas (P< 0·05). The overall insulin, glucose and CCK responses, expressed as areas above/under the curve, did not differ significantly between the Cas and Cas-TG meal conditions. Satiety ratings were reduced and hunger, desire to eat and thirst ratings increased more after the ingestion of Cas-TG than after the ingestion of Cas (P<0·05). The present results suggest that even a subtle structural modification of the interfacial layer of a fat emulsion can alter the early postprandial profiles of glucose, insulin, CCK, appetite and satiety through decreased protein digestion without affecting significantly on GE or overall lipid digestion.

KW - emulsion

KW - cross-linking

KW - transglutaminase

KW - digestion

KW - gastric emptying

KW - satiety

KW - gastrointestinal hormones

U2 - 10.1017/S0007114515001737

DO - 10.1017/S0007114515001737

M3 - Article

SN - 0007-1145

VL - 114

SP - 418

EP - 429

JO - British Journal of Nutrition

JF - British Journal of Nutrition

IS - 3

ER -

Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals

Abstract

Keywords

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