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NUTRALYS(®) pea protein: characterization of in vitro gastric digestion and in vivo gastrointestinal peptide responses relevant to satiety.

Overduin J, Guérin-Deremaux L, Wils D, Lambers TT - Food Nutr Res (2015)

Bottom Line: Pea protein induced weaker initial, but equal 3-h integrated ghrelin and insulin responses than whey protein, possibly due to the slower gastric breakdown of pea protein observed in vitro.Two hours after meals, CCK levels were more elevated in the case of protein meals compared to that of non-protein meals.These results indicate that 1) pea protein transiently aggregates in the stomach and has an intermediately fast intestinal bioavailability in between that of whey and casein; 2) pea-protein- and dairy-protein-containing meals were comparably efficacious in triggering gastrointestinal satiety signals.

View Article: PubMed Central - PubMed

Affiliation: Department of Health, NIZO Food Research, Ede, The Netherlands; info@nizo.com.

ABSTRACT

Background: Pea protein (from Pisum sativum) is under consideration as a sustainable, satiety-inducing food ingredient.

Objective: In the current study, pea-protein-induced physiological signals relevant to satiety were characterized in vitro via gastric digestion kinetics and in vivo by monitoring post-meal gastrointestinal hormonal responses in rats.

Design: Under in vitro simulated gastric conditions, the digestion of NUTRALYS(®) pea protein was compared to that of two dairy proteins, slow-digestible casein and fast-digestible whey. In vivo, blood glucose and gastrointestinal hormonal (insulin, ghrelin, cholecystokinin [CCK], glucagon-like peptide 1 [GLP-1], and peptide YY [PYY]) responses were monitored in nine male Wistar rats following isocaloric (11 kcal) meals containing 35 energy% of either NUTRALYS(®) pea protein, whey protein, or carbohydrate (non-protein).

Results: In vitro, pea protein transiently aggregated into particles, whereas casein formed a more enduring protein network and whey protein remained dissolved. Pea-protein particle size ranged from 50 to 500 µm, well below the 2 mm threshold for gastric retention in humans. In vivo, pea-protein and whey-protein meals induced comparable responses for CCK, GLP-1, and PYY, that is, the anorexigenic hormones. Pea protein induced weaker initial, but equal 3-h integrated ghrelin and insulin responses than whey protein, possibly due to the slower gastric breakdown of pea protein observed in vitro. Two hours after meals, CCK levels were more elevated in the case of protein meals compared to that of non-protein meals.

Conclusions: These results indicate that 1) pea protein transiently aggregates in the stomach and has an intermediately fast intestinal bioavailability in between that of whey and casein; 2) pea-protein- and dairy-protein-containing meals were comparably efficacious in triggering gastrointestinal satiety signals.

No MeSH data available.


Related in: MedlinePlus

Plasma CCK levels (mean±s.e.m.) in response to experimental meals. Between-meal differences occurred at 120 min (F(2,18)=15.8; P<0.001). Rank order of plasma levels: NP<PP, WP.
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Figure 0006: Plasma CCK levels (mean±s.e.m.) in response to experimental meals. Between-meal differences occurred at 120 min (F(2,18)=15.8; P<0.001). Rank order of plasma levels: NP<PP, WP.


NUTRALYS(®) pea protein: characterization of in vitro gastric digestion and in vivo gastrointestinal peptide responses relevant to satiety.

Overduin J, Guérin-Deremaux L, Wils D, Lambers TT - Food Nutr Res (2015)

Plasma CCK levels (mean±s.e.m.) in response to experimental meals. Between-meal differences occurred at 120 min (F(2,18)=15.8; P<0.001). Rank order of plasma levels: NP<PP, WP.
© Copyright Policy - open-access
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4400298&req=5

Figure 0006: Plasma CCK levels (mean±s.e.m.) in response to experimental meals. Between-meal differences occurred at 120 min (F(2,18)=15.8; P<0.001). Rank order of plasma levels: NP<PP, WP.
Bottom Line: Pea protein induced weaker initial, but equal 3-h integrated ghrelin and insulin responses than whey protein, possibly due to the slower gastric breakdown of pea protein observed in vitro.Two hours after meals, CCK levels were more elevated in the case of protein meals compared to that of non-protein meals.These results indicate that 1) pea protein transiently aggregates in the stomach and has an intermediately fast intestinal bioavailability in between that of whey and casein; 2) pea-protein- and dairy-protein-containing meals were comparably efficacious in triggering gastrointestinal satiety signals.

View Article: PubMed Central - PubMed

Affiliation: Department of Health, NIZO Food Research, Ede, The Netherlands; info@nizo.com.

ABSTRACT

Background: Pea protein (from Pisum sativum) is under consideration as a sustainable, satiety-inducing food ingredient.

Objective: In the current study, pea-protein-induced physiological signals relevant to satiety were characterized in vitro via gastric digestion kinetics and in vivo by monitoring post-meal gastrointestinal hormonal responses in rats.

Design: Under in vitro simulated gastric conditions, the digestion of NUTRALYS(®) pea protein was compared to that of two dairy proteins, slow-digestible casein and fast-digestible whey. In vivo, blood glucose and gastrointestinal hormonal (insulin, ghrelin, cholecystokinin [CCK], glucagon-like peptide 1 [GLP-1], and peptide YY [PYY]) responses were monitored in nine male Wistar rats following isocaloric (11 kcal) meals containing 35 energy% of either NUTRALYS(®) pea protein, whey protein, or carbohydrate (non-protein).

Results: In vitro, pea protein transiently aggregated into particles, whereas casein formed a more enduring protein network and whey protein remained dissolved. Pea-protein particle size ranged from 50 to 500 µm, well below the 2 mm threshold for gastric retention in humans. In vivo, pea-protein and whey-protein meals induced comparable responses for CCK, GLP-1, and PYY, that is, the anorexigenic hormones. Pea protein induced weaker initial, but equal 3-h integrated ghrelin and insulin responses than whey protein, possibly due to the slower gastric breakdown of pea protein observed in vitro. Two hours after meals, CCK levels were more elevated in the case of protein meals compared to that of non-protein meals.

Conclusions: These results indicate that 1) pea protein transiently aggregates in the stomach and has an intermediately fast intestinal bioavailability in between that of whey and casein; 2) pea-protein- and dairy-protein-containing meals were comparably efficacious in triggering gastrointestinal satiety signals.

No MeSH data available.


Related in: MedlinePlus