Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individuals

K.R. Juvonen (Corresponding Author), Martina Lille, D.E. Laaksonen, H.M. Mykkänen, L.K. Niskanen, K.-H. Herzig, Kaisa Poutanen, L.J. Karhunen

Research output: Contribution to journalArticleScientificpeer-review

7 Citations (Scopus)

Abstract

Background

Postprandial metabolic and appetitive responses of proteins are dependent on protein source and processing technique prior to ingestion. Studies on the postprandial effects of enzymatic crosslinking of milk proteins are sparse. Our aim was to study the effect of transglutaminase (TG)-induced crosslinking of sodium caseinate on postprandial metabolic and appetite responses. Whey protein was included as reference protein.

Methods

Thirteen healthy individuals (23.3 ± 1.1 y, BMI 21.7 ± 0.4 kg/m2) participated in a single-blind crossover design experiment in which the subjects consumed three different isovolumic (500 g) pourable beverages containing either sodium caseinate (Cas, 29 g), TG-treated sodium caseinate (Cas-TG, 29 g) or whey protein (Wh, 30 g) in a randomized order. Blood samples were collected at baseline and for 4 h postprandially for the determination of plasma glucose, insulin and amino acid (AA) concentrations. Gastric emptying (GE) was measured using the 13 C-breath test method. Appetite was assessed using visual analogue scales.

Results

All examined postprandial responses were comparable with Cas and Cas-TG. The protein type used in the beverages was reflected as differences in plasma AA concentrations between Wh and Cas, but there were no differences in plasma glucose or insulin responses. A tendency for faster GE rate after Wh was detected. Appetite ratings or subsequent energy intake did not differ among the protein beverages.

Conclusions

Our results indicate that the metabolic responses of enzymatically crosslinked and native sodium caseinate in a liquid matrix are comparable, suggesting similar digestion and absorption rates and first pass metabolism despite the structural modification of Cas-TG.

Original languageEnglish
Article number35
Number of pages12
JournalNutrition Journal
Volume11
Issue number1
DOIs
Publication statusPublished - 2012
MoE publication typeA1 Journal article-refereed

Fingerprint

Transglutaminases
Beverages
Caseins
Appetite
Gastric Emptying
Proteins
Insulin
Amino Acids
Glucose
Breath Tests
Milk Proteins
Energy Intake
Visual Analog Scale
Cross-Over Studies
Digestion
Eating

Keywords

  • Amino acids
  • appetite
  • caseinate
  • crosslinking
  • glucoce
  • insulin
  • postprandial
  • whey protein

Cite this

Juvonen, K.R. ; Lille, Martina ; Laaksonen, D.E. ; Mykkänen, H.M. ; Niskanen, L.K. ; Herzig, K.-H. ; Poutanen, Kaisa ; Karhunen, L.J. / Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individuals. In: Nutrition Journal. 2012 ; Vol. 11, No. 1.
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abstract = "Background Postprandial metabolic and appetitive responses of proteins are dependent on protein source and processing technique prior to ingestion. Studies on the postprandial effects of enzymatic crosslinking of milk proteins are sparse. Our aim was to study the effect of transglutaminase (TG)-induced crosslinking of sodium caseinate on postprandial metabolic and appetite responses. Whey protein was included as reference protein. Methods Thirteen healthy individuals (23.3 ± 1.1 y, BMI 21.7 ± 0.4 kg/m2) participated in a single-blind crossover design experiment in which the subjects consumed three different isovolumic (500 g) pourable beverages containing either sodium caseinate (Cas, 29 g), TG-treated sodium caseinate (Cas-TG, 29 g) or whey protein (Wh, 30 g) in a randomized order. Blood samples were collected at baseline and for 4 h postprandially for the determination of plasma glucose, insulin and amino acid (AA) concentrations. Gastric emptying (GE) was measured using the 13 C-breath test method. Appetite was assessed using visual analogue scales. Results All examined postprandial responses were comparable with Cas and Cas-TG. The protein type used in the beverages was reflected as differences in plasma AA concentrations between Wh and Cas, but there were no differences in plasma glucose or insulin responses. A tendency for faster GE rate after Wh was detected. Appetite ratings or subsequent energy intake did not differ among the protein beverages. Conclusions Our results indicate that the metabolic responses of enzymatically crosslinked and native sodium caseinate in a liquid matrix are comparable, suggesting similar digestion and absorption rates and first pass metabolism despite the structural modification of Cas-TG.",
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author = "K.R. Juvonen and Martina Lille and D.E. Laaksonen and H.M. Mykk{\"a}nen and L.K. Niskanen and K.-H. Herzig and Kaisa Poutanen and L.J. Karhunen",
year = "2012",
doi = "10.1186/1475-2891-11-35",
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Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individuals. / Juvonen, K.R. (Corresponding Author); Lille, Martina; Laaksonen, D.E.; Mykkänen, H.M.; Niskanen, L.K.; Herzig, K.-H.; Poutanen, Kaisa; Karhunen, L.J.

In: Nutrition Journal, Vol. 11, No. 1, 35, 2012.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Crosslinking with transglutaminase does not change metabolic effects of sodium caseinate in model beverage in healthy young individuals

AU - Juvonen, K.R.

AU - Lille, Martina

AU - Laaksonen, D.E.

AU - Mykkänen, H.M.

AU - Niskanen, L.K.

AU - Herzig, K.-H.

AU - Poutanen, Kaisa

AU - Karhunen, L.J.

PY - 2012

Y1 - 2012

N2 - Background Postprandial metabolic and appetitive responses of proteins are dependent on protein source and processing technique prior to ingestion. Studies on the postprandial effects of enzymatic crosslinking of milk proteins are sparse. Our aim was to study the effect of transglutaminase (TG)-induced crosslinking of sodium caseinate on postprandial metabolic and appetite responses. Whey protein was included as reference protein. Methods Thirteen healthy individuals (23.3 ± 1.1 y, BMI 21.7 ± 0.4 kg/m2) participated in a single-blind crossover design experiment in which the subjects consumed three different isovolumic (500 g) pourable beverages containing either sodium caseinate (Cas, 29 g), TG-treated sodium caseinate (Cas-TG, 29 g) or whey protein (Wh, 30 g) in a randomized order. Blood samples were collected at baseline and for 4 h postprandially for the determination of plasma glucose, insulin and amino acid (AA) concentrations. Gastric emptying (GE) was measured using the 13 C-breath test method. Appetite was assessed using visual analogue scales. Results All examined postprandial responses were comparable with Cas and Cas-TG. The protein type used in the beverages was reflected as differences in plasma AA concentrations between Wh and Cas, but there were no differences in plasma glucose or insulin responses. A tendency for faster GE rate after Wh was detected. Appetite ratings or subsequent energy intake did not differ among the protein beverages. Conclusions Our results indicate that the metabolic responses of enzymatically crosslinked and native sodium caseinate in a liquid matrix are comparable, suggesting similar digestion and absorption rates and first pass metabolism despite the structural modification of Cas-TG.

AB - Background Postprandial metabolic and appetitive responses of proteins are dependent on protein source and processing technique prior to ingestion. Studies on the postprandial effects of enzymatic crosslinking of milk proteins are sparse. Our aim was to study the effect of transglutaminase (TG)-induced crosslinking of sodium caseinate on postprandial metabolic and appetite responses. Whey protein was included as reference protein. Methods Thirteen healthy individuals (23.3 ± 1.1 y, BMI 21.7 ± 0.4 kg/m2) participated in a single-blind crossover design experiment in which the subjects consumed three different isovolumic (500 g) pourable beverages containing either sodium caseinate (Cas, 29 g), TG-treated sodium caseinate (Cas-TG, 29 g) or whey protein (Wh, 30 g) in a randomized order. Blood samples were collected at baseline and for 4 h postprandially for the determination of plasma glucose, insulin and amino acid (AA) concentrations. Gastric emptying (GE) was measured using the 13 C-breath test method. Appetite was assessed using visual analogue scales. Results All examined postprandial responses were comparable with Cas and Cas-TG. The protein type used in the beverages was reflected as differences in plasma AA concentrations between Wh and Cas, but there were no differences in plasma glucose or insulin responses. A tendency for faster GE rate after Wh was detected. Appetite ratings or subsequent energy intake did not differ among the protein beverages. Conclusions Our results indicate that the metabolic responses of enzymatically crosslinked and native sodium caseinate in a liquid matrix are comparable, suggesting similar digestion and absorption rates and first pass metabolism despite the structural modification of Cas-TG.

KW - Amino acids

KW - appetite

KW - caseinate

KW - crosslinking

KW - glucoce

KW - insulin

KW - postprandial

KW - whey protein

U2 - 10.1186/1475-2891-11-35

DO - 10.1186/1475-2891-11-35

M3 - Article

VL - 11

JO - Nutrition Journal

JF - Nutrition Journal

SN - 1475-2891

IS - 1

M1 - 35

ER -