Abstract
Physico-chemical and textural properties of foods in
addition to their chemical composition modify
postprandial metabolism and signals from the
gastrointestinal tract. Enzymatic cross-linking of
protein is a tool to modify food texture and structure
without changing nutritional composition. We investigated
the effects of structure modification of a milk
protein-based model food and the type of milk protein
used on postprandial hormonal, metabolic and appetitive
responses. Healthy males (n 8) consumed an isoenergetic
and isovolumic test product containing either whey
protein (Wh, low-viscous liquid), casein (Cas,
high-viscous liquid) or Cas protein cross-linked with
transglutaminase (Cas-TG, rigid gel) in a randomised
order. Blood samples were drawn for plasma glucose,
insulin, cholecystokinin (CCK), glucagon-like peptide 1
and peptide YY analysis for 4 h. Appetite was assessed at
concomitant time points. Cas and Wh were more potent in
lowering postprandial glucose than Cas-TG during the
first hour. Insulin concentrations peaked at 30 min, but
the peaks were more pronounced for Cas and Wh than for
Cas-TG. The increase in CCK was similar for Cas and Wh in
the first 15 min, whereas for Cas-TG, the CCK release was
significantly lower, but more sustained. The feeling of
fullness was stronger after the consumption of Cas-TG
than after the consumption of Cas and Wh. The present
results suggest that food structure is more effective in
modulating the postprandial responses than the type of
dairy protein used. Modification of protein-based food
structure could thus offer a possible tool for lowering
postprandial glucose and insulin concentrations and
enhancing postprandial fullness.
Original language | English |
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Pages (from-to) | 1890-1898 |
Journal | British Journal of Nutrition |
Volume | 106 |
Issue number | 12 |
DOIs | |
Publication status | Published - 2011 |
MoE publication type | A1 Journal article-refereed |
Keywords
- Casein
- whey protein
- cross-linking
- gastrointestinal peptides
- satiety