Hoefle Anja S, Bangert Adina M, Stamfort Adelmar, Gedrich Kurt, Rist Manuela J, Lee Yu-Mi, Skurk Thomas, Daniel Hannelore
Department of Nutritional Physiology.
Department of Clinical Nutritional Medicine, Central Institute for Nutrition and Food Sciences, and.
J Nutr. 2015 Mar;145(3):467-75. doi: 10.3945/jn.114.199190. Epub 2015 Jan 21.
Casein is considered a slowly digestible protein compared with whey protein, and this may cause differences in hormone responses and the kinetics of delivering amino acids into the circulation.
We investigated whether postprandial plasma hormone and metabolite responses were different when bovine casein or whey protein was co-administered with carbohydrates in healthy and prediabetic adults.
White healthy male adults (n = 15) and white, well-defined male and female prediabetic adults (n = 15) received test drinks randomly on 3 different occasions at least 2 d apart which contained 50 g of maltodextrin19 (MD19) alone or in combination with 50 g of whey protein isolate (WPI) or 50 g of sodium caseinate (SC). Blood samples were collected over a 240-min time period and were analyzed for hormone profiles and defined metabolites.
No evidence was found that gastric emptying was different between the 2 protein drinks. Both proteins increased peak plasma insulin concentrations in prediabetic persons by 96% compared with MD19 (each, P < 0.05), which was accompanied by a reduction of peak venous blood glucose by 21% (each, P < 0.0001) without a difference between the 2 proteins. Peak plasma glucagon concentrations increased by 101% in both groups after the protein drinks (P < 0.05). The WPI drink also increased peak plasma glucose-dependent insulinotropic polypeptide concentrations in healthy volunteers by 56% (P < 0.01). Differences in plasma metabolite concentrations in volunteers could be attributed exclusively to the differences in the amino acid composition of the 2 proteins ingested.
The WPI and the SC drinks similarly reduced postprandial glucose excursions when ingested with carbohydrates in healthy and prediabetic volunteers. Under our experimental conditions, however, no evidence was found that gastrointestinal processing of the 2 protein varieties differed substantially. This trial was registered at clinicaltrials.gov as DRKS00005682.
与乳清蛋白相比，酪蛋白被认为是一种消化缓慢的蛋白质，这可能导致激素反应以及氨基酸进入循环的动力学存在差异。
我们调查了在健康和糖尿病前期成年人中，将牛酪蛋白或乳清蛋白与碳水化合物共同给予时，餐后血浆激素和代谢物反应是否存在差异。
15名健康白人男性成年人以及15名明确诊断的糖尿病前期白人成年男女，在至少间隔2天的3个不同时间段随机接受测试饮料，这些饮料分别含有50克麦芽糊精19（MD19），或与50克乳清蛋白分离物（WPI）或50克酪蛋白酸钠（SC）组合。在240分钟内采集血样，并分析激素谱和特定代谢物。
未发现两种蛋白质饮料之间胃排空存在差异的证据。与MD19相比，两种蛋白质均使糖尿病前期人群的血浆胰岛素峰值浓度增加了96%（P均<0.05），同时静脉血葡萄糖峰值降低了21%（P均<0.0001），两种蛋白质之间无差异。饮用蛋白质饮料后，两组的血浆胰高血糖素峰值浓度均增加了101%（P<0.05）。WPI饮料还使健康志愿者的血浆葡萄糖依赖性促胰岛素多肽峰值浓度增加了56%（P<0.01）。志愿者血浆代谢物浓度的差异完全可归因于摄入的两种蛋白质氨基酸组成的差异。
在健康和糖尿病前期志愿者中，WPI饮料和SC饮料与碳水化合物一起摄入时，同样能降低餐后血糖波动。然而，在我们的实验条件下，未发现两种蛋白质品种的胃肠道消化过程存在显著差异的证据。该试验在clinicaltrials.gov上注册为DRKS00005682。
