Limits...
Effect of degree of hydrolysis of whey protein on in vivo plasma amino acid appearance in humans.

Farup J, Rahbek SK, Storm AC, Klitgaard S, Jørgensen H, Bibby BM, Serena A, Vissing K - Springerplus (2016)

Bottom Line: A casein protein was included as reference.The casein protein was intact.The four protein products were all highly digestible, while the biological value decreased with increasing degree of hydrolysis.

View Article: PubMed Central - PubMed

Affiliation: Section for Sport Science, Department of Public Health, Aarhus University, Dalgas Avenue 4, 8000 Aarhus, Denmark.

ABSTRACT
Whey protein is generally found to be faster digested and to promote faster and higher increases in plasma amino acid concentrations during the immediate ~60 min following protein ingestion compared to casein. The aim of the present study was to compare three different whey protein hydrolysates with varying degrees of hydrolysis (DH, % cleaved peptide bonds) to evaluate if the degree of whey protein hydrolysis influences the rate of amino acid plasma appearance in humans. A casein protein was included as reference. The three differentially hydrolysed whey proteins investigated were: High degree of hydrolysis (DH, DH = 48 %), Medium DH (DH = 27 %), and Low DH (DH = 23 %). The casein protein was intact. Additionally, since manufacturing of protein products may render some amino acids unavailable for utilisation in the body the digestibility and the biological value of all four protein fractions were evaluated in a rat study. A two-compartment model for the description of the postprandial plasma amino acid kinetics was applied to investigate the rate of postprandial total amino acid plasma appearance of the four protein products. The plasma amino acid appearance rates of the three whey protein hydrolysates (WPH) were all significantly higher than for the casein protein, however, the degree of hydrolysis of the WPH products did not influence plasma total amino acid appearance rate (estimates of DH and 95 % confidence intervals [CI] (mol L(-1) min(-1)): High DH 0.0585 [0.0454, 0.0754], Medium DH 0.0594 [0.0495, 0.0768], Low DH 0.0560 [0.0429, 0.0732], Casein 0.0194 [0.0129, 0.0291]). The four protein products were all highly digestible, while the biological value decreased with increasing degree of hydrolysis. In conclusion, the current study does not provide evidence that the degree of whey protein hydrolysis is a strong determinant for plasma amino acid appearance rate within the studied range of hydrolysis and protein dose.

No MeSH data available.


Related in: MedlinePlus

The mean curves of the kinetic model and mean concentrations for total amino acids, essential amino acids and leucine. The mean curves from the kinetic model, and the mean values ±SEM of the measured concentrations of total amino acids (a), essential amino acids (b) and leucine (c), are shown of each combination of protein supplement and time. DH, degree of hydrolysis (% cleaved peptide bonds). For low DH n = 4, for all other supplements n = 5
© Copyright Policy - OpenAccess
Related In: Results  -  Collection

License
getmorefigures.php?uid=PMC4814394&req=5

Fig3: The mean curves of the kinetic model and mean concentrations for total amino acids, essential amino acids and leucine. The mean curves from the kinetic model, and the mean values ±SEM of the measured concentrations of total amino acids (a), essential amino acids (b) and leucine (c), are shown of each combination of protein supplement and time. DH, degree of hydrolysis (% cleaved peptide bonds). For low DH n = 4, for all other supplements n = 5

Mentions: The plasma TAA, EAA and leucine concentrations for each protein product are shown in Fig. 3a, b, c respectively, along with the mean curves for each drink generated from the plasma appearance kinetic model.Fig. 3


Effect of degree of hydrolysis of whey protein on in vivo plasma amino acid appearance in humans.

Farup J, Rahbek SK, Storm AC, Klitgaard S, Jørgensen H, Bibby BM, Serena A, Vissing K - Springerplus (2016)

The mean curves of the kinetic model and mean concentrations for total amino acids, essential amino acids and leucine. The mean curves from the kinetic model, and the mean values ±SEM of the measured concentrations of total amino acids (a), essential amino acids (b) and leucine (c), are shown of each combination of protein supplement and time. DH, degree of hydrolysis (% cleaved peptide bonds). For low DH n = 4, for all other supplements n = 5
© Copyright Policy - OpenAccess
Related In: Results  -  Collection

License
Show All Figures
getmorefigures.php?uid=PMC4814394&req=5

Fig3: The mean curves of the kinetic model and mean concentrations for total amino acids, essential amino acids and leucine. The mean curves from the kinetic model, and the mean values ±SEM of the measured concentrations of total amino acids (a), essential amino acids (b) and leucine (c), are shown of each combination of protein supplement and time. DH, degree of hydrolysis (% cleaved peptide bonds). For low DH n = 4, for all other supplements n = 5
Mentions: The plasma TAA, EAA and leucine concentrations for each protein product are shown in Fig. 3a, b, c respectively, along with the mean curves for each drink generated from the plasma appearance kinetic model.Fig. 3

Bottom Line: A casein protein was included as reference.The casein protein was intact.The four protein products were all highly digestible, while the biological value decreased with increasing degree of hydrolysis.

View Article: PubMed Central - PubMed

Affiliation: Section for Sport Science, Department of Public Health, Aarhus University, Dalgas Avenue 4, 8000 Aarhus, Denmark.

ABSTRACT
Whey protein is generally found to be faster digested and to promote faster and higher increases in plasma amino acid concentrations during the immediate ~60 min following protein ingestion compared to casein. The aim of the present study was to compare three different whey protein hydrolysates with varying degrees of hydrolysis (DH, % cleaved peptide bonds) to evaluate if the degree of whey protein hydrolysis influences the rate of amino acid plasma appearance in humans. A casein protein was included as reference. The three differentially hydrolysed whey proteins investigated were: High degree of hydrolysis (DH, DH = 48 %), Medium DH (DH = 27 %), and Low DH (DH = 23 %). The casein protein was intact. Additionally, since manufacturing of protein products may render some amino acids unavailable for utilisation in the body the digestibility and the biological value of all four protein fractions were evaluated in a rat study. A two-compartment model for the description of the postprandial plasma amino acid kinetics was applied to investigate the rate of postprandial total amino acid plasma appearance of the four protein products. The plasma amino acid appearance rates of the three whey protein hydrolysates (WPH) were all significantly higher than for the casein protein, however, the degree of hydrolysis of the WPH products did not influence plasma total amino acid appearance rate (estimates of DH and 95 % confidence intervals [CI] (mol L(-1) min(-1)): High DH 0.0585 [0.0454, 0.0754], Medium DH 0.0594 [0.0495, 0.0768], Low DH 0.0560 [0.0429, 0.0732], Casein 0.0194 [0.0129, 0.0291]). The four protein products were all highly digestible, while the biological value decreased with increasing degree of hydrolysis. In conclusion, the current study does not provide evidence that the degree of whey protein hydrolysis is a strong determinant for plasma amino acid appearance rate within the studied range of hydrolysis and protein dose.

No MeSH data available.


Related in: MedlinePlus