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

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

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Juvonen, Kristiina R. Karhunen, Leila J. Vuori, Elisa Lille, Martina E. Karhu, Toni Jurado-Acosta, Alicia Laaksonen, David E. Mykkänen, Hannu M. Niskanen, Leo K. Poutanen, Kaisa S. Herzig, Karl-Heinz
Description	Country affiliation: Finland Author Affiliation: Juvonen KR ( Department of Clinical Nutrition, Institute of Public Health and Clinical Nutrition, Food and Health Research Centre, University of Eastern Finland, 70211 Kuopio, Finland.)
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.
File Format	HTM / HTML
ISSN	00071145
Issue Number	12
Volume Number	106
e-ISSN	14752662
Journal	British Journal of Nutrition
Language	English
Publisher	Cambridge University Press (on behalf of The Nutrition Society)
Publisher Date	2011-12-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Nutritional Discipline Sciences Gastrointestinal Hormones Secretion Milk Proteins Administration & Dosage Chemistry Satiation Physiology Appetite Blood Glucose Metabolism Caseins Cholecystokinin Blood Cross-linking Reagents Cross-over Studies Gels Glucagon-like Peptide 1 Humans Insulin Male Peptide Yy Postprandial Period Transglutaminases Viscosity Whey Proteins Young Adult Journal Article Randomized Controlled Trial Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Medicine

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

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