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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

PYY plasma levels (mean±s.e.m.) in response to experimental meals.
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Figure 0008: PYY plasma levels (mean±s.e.m.) in response to experimental meals.

Mentions: During all sessions, all rats consumed the 10 g (11 kcal) test meals within 15 min after presentation. Figures 3–8depict the time-dependent responses of blood parameters after the three test meals. Between-condition comparisons of maximum deviation from baseline (DEV) and integrated responses (AUC) are shown in Tables 2 and 3. Pea-protein and whey-protein meals similarly affected all blood parameters, except insulin and ghrelin, for which whey meals triggered a larger deviation from pre-meal baseline. Pea-protein and whey-protein meals stimulated CCK more strongly, indicated by larger DEV, AUC, and 2-h post-meal plasma CCK levels than did the non-protein (sucrose) meals. Ghrelin and insulin changed more strongly after whey- than by pea-protein or non-protein control, at 40 and 40/60 min, respectively; the integrated response size (AUC) for whey meals was larger only for ghrelin. The non-protein control meals, containing high concentrations of the glucose-containing disaccharide, sucrose, predictably increased the AUC of blood glucose response curve and the intensity at selected early time points (40 and 60 min post-meal).


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)

PYY plasma levels (mean±s.e.m.) in response to experimental meals.
© Copyright Policy - open-access
Related In: Results  -  Collection

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

Figure 0008: PYY plasma levels (mean±s.e.m.) in response to experimental meals.
Mentions: During all sessions, all rats consumed the 10 g (11 kcal) test meals within 15 min after presentation. Figures 3–8depict the time-dependent responses of blood parameters after the three test meals. Between-condition comparisons of maximum deviation from baseline (DEV) and integrated responses (AUC) are shown in Tables 2 and 3. Pea-protein and whey-protein meals similarly affected all blood parameters, except insulin and ghrelin, for which whey meals triggered a larger deviation from pre-meal baseline. Pea-protein and whey-protein meals stimulated CCK more strongly, indicated by larger DEV, AUC, and 2-h post-meal plasma CCK levels than did the non-protein (sucrose) meals. Ghrelin and insulin changed more strongly after whey- than by pea-protein or non-protein control, at 40 and 40/60 min, respectively; the integrated response size (AUC) for whey meals was larger only for ghrelin. The non-protein control meals, containing high concentrations of the glucose-containing disaccharide, sucrose, predictably increased the AUC of blood glucose response curve and the intensity at selected early time points (40 and 60 min post-meal).

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