Structure modification of a milk protein-based model food affects postprandial intestinal peptide release and fullness in healthy young men

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

Research output: Contribution to journalArticleScientificpeer-review

22 Citations (Scopus)

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 languageEnglish
Pages (from-to)1890-1898
JournalBritish Journal of Nutrition
Volume106
Issue number12
DOIs
Publication statusPublished - 2011
MoE publication typeA1 Journal article-refereed

Fingerprint

Milk Proteins
Cholecystokinin
Food
Peptides
Insulin
Glucose
Proteins
Peptide YY
Glucagon-Like Peptide 1
Transglutaminases
Appetite
Caseins
Gastrointestinal Tract
Emotions
Gels

Keywords

  • Casein
  • whey protein
  • cross-linking
  • gastrointestinal peptides
  • satiety

Cite this

Juvonen, K. R. ; Karhunen, L. J. ; Vuori, E. ; Lille, Martina ; Karhu, T. ; Jurado-Acosta, A. ; Laaksonen, D. E. ; Mykkänen, H. M. ; Niskanen, L. K. ; Poutanen, Kaisa ; Herzig, K.-H. / Structure modification of a milk protein-based model food affects postprandial intestinal peptide release and fullness in healthy young men. In: British Journal of Nutrition. 2011 ; Vol. 106, No. 12. pp. 1890-1898.
@article{e5ac7c28f504435594291f7487a9ff84,
title = "Structure modification of a milk protein-based model food affects postprandial intestinal peptide release and fullness in healthy young men",
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.",
keywords = "Casein, whey protein, cross-linking, gastrointestinal peptides, satiety",
author = "Juvonen, {K. R.} and Karhunen, {L. J.} and E. Vuori and Martina Lille and T. Karhu and A. Jurado-Acosta and Laaksonen, {D. E.} and Mykk{\"a}nen, {H. M.} and Niskanen, {L. K.} and Kaisa Poutanen and K.-H. Herzig",
year = "2011",
doi = "10.1017/S0007114511002522",
language = "English",
volume = "106",
pages = "1890--1898",
journal = "British Journal of Nutrition",
issn = "0007-1145",
publisher = "Cambridge University Press",
number = "12",

}

Juvonen, KR, Karhunen, LJ, Vuori, E, Lille, M, Karhu, T, Jurado-Acosta, A, Laaksonen, DE, Mykkänen, HM, Niskanen, LK, Poutanen, K & Herzig, K-H 2011, 'Structure modification of a milk protein-based model food affects postprandial intestinal peptide release and fullness in healthy young men', British Journal of Nutrition, vol. 106, no. 12, pp. 1890-1898. https://doi.org/10.1017/S0007114511002522

Structure modification of a milk protein-based model food affects postprandial intestinal peptide release and fullness in healthy young men. / Juvonen, K. R.; Karhunen, L. J.; Vuori, E.; Lille, Martina; Karhu, T.; Jurado-Acosta, A.; Laaksonen, D. E.; Mykkänen, H. M.; Niskanen, L. K.; Poutanen, Kaisa; Herzig, K.-H. (Corresponding Author).

In: British Journal of Nutrition, Vol. 106, No. 12, 2011, p. 1890-1898.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Structure modification of a milk protein-based model food affects postprandial intestinal peptide release and fullness in healthy young men

AU - Juvonen, K. R.

AU - Karhunen, L. J.

AU - Vuori, E.

AU - Lille, Martina

AU - Karhu, T.

AU - Jurado-Acosta, A.

AU - Laaksonen, D. E.

AU - Mykkänen, H. M.

AU - Niskanen, L. K.

AU - Poutanen, Kaisa

AU - Herzig, K.-H.

PY - 2011

Y1 - 2011

N2 - 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.

AB - 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.

KW - Casein

KW - whey protein

KW - cross-linking

KW - gastrointestinal peptides

KW - satiety

U2 - 10.1017/S0007114511002522

DO - 10.1017/S0007114511002522

M3 - Article

VL - 106

SP - 1890

EP - 1898

JO - British Journal of Nutrition

JF - British Journal of Nutrition

SN - 0007-1145

IS - 12

ER -