Amino Acid Availability of a Dairy and Vegetable Protein Blend Compared to Single Casein, Whey, Soy, and Pea Proteins: A Double-Blind, Cross-Over Trial

Liu, Jue; Klebach, M.; Visser, Maartje De; Hofman, Zandrie

doi:10.3390/nu11112613

Cited by 64 publications

(44 citation statements)

References 24 publications

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“…Following micellar protein ingestion, we observed a rapid rise in plasma total amino acid concentrations that peaked at 48 ± 38 min, after which plasma amino acid concentrations rapidly declined ( Figure 3 and Figure 4 ; Table 1 ). Our observations are in line with several other studies from our laboratory [ 28 , 29 , 30 ], as well as others [ 31 , 32 , 33 ] that have observed similar plasma amino acid responses following the ingestion of micellar casein. However, in the literature, there have been vast differences reported in the post-prandial plasma amino acid responses following the ingestion of (micellar) casein protein [ 2 , 14 , 16 , 17 , 34 , 35 , 36 , 37 , 38 ].…”

Section: Discussionsupporting

confidence: 93%

Casein Protein Processing Strongly Modulates Post-Prandial Plasma Amino Acid Responses In Vivo in Humans

et al. 2020

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Micellar casein is characterized as a slowly digestible protein source, and its structure can be modulated by various food processing techniques to modify its functional properties. However, little is known about the impact of such modifications on casein protein digestion and amino acid absorption kinetics and the subsequent post-prandial plasma amino acid responses. In the present study, we determined post-prandial aminoacidemia following ingestion of isonitrogenous amounts of casein protein (40 g) provided as micellar casein (Mi-CAS), calcium caseinate (Ca-CAS), or cross-linked sodium caseinate (XL-CAS). Fifteen healthy, young men (age: 26 ± 4 years, BMI: 23 ± 1 kg·m−2) participated in this randomized cross-over study and ingested 40 g Mi-Cas, Ca-CAS, and XL-CAS protein, with a ~1 week washout between treatments. On each trial day, arterialized blood samples were collected at regular intervals during a 6 h post-prandial period to assess plasma amino acid concentrations using ultra-performance liquid chromatography. Plasma amino acid concentrations were higher following the ingestion of XL-CAS when compared to Mi-CAS and Ca-CAS from t = 15 to 90 min (all p < 0.05). Plasma amino acid concentrations were higher following ingestion of Mi-CAS compared to Ca-CAS from t = 30 to 45 min (both p < 0.05). Plasma total amino acids iAUC were higher following the ingestion of XL-CAS when compared to Ca-CAS (294 ± 63 vs. 260 ± 75 mmol·L−1, p = 0.006), with intermediate values following Mi-CAS ingestion (270 ± 63 mmol·L−1, p > 0.05). In conclusion, cross-linked sodium caseinate is more rapidly digested when compared to micellar casein and calcium caseinate. Protein processing can strongly modulate the post-prandial rise in plasma amino acid bioavailability in vivo in humans.

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Section: Discussionsupporting

confidence: 93%

Casein Protein Processing Strongly Modulates Post-Prandial Plasma Amino Acid Responses In Vivo in Humans

et al. 2020

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“…Proteins [30] and the amino acids arginine [31] and phenylalanine [32] have been reported as food components, other than blood glucose, that increase insulin secretion. Peas are generally reported to contain a large amount of arginine and phenylalanine [33]. In this study, the YP-U group contained 2 g more protein than the YP group, which may have affected insulin secretion.…”

Section: Blood Glucose/insulin Response From Noodles Made From Legumesmentioning

confidence: 74%

Palatable Noodles as a Functional Staple Food Made Exclusively from Yellow Peas Suppressed Rapid Postprandial Glucose Increase

Yoshimoto¹,

Kato²,

Ban³

et al. 2020

Nutrients

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Legumes are low-carbohydrate food and are abundant in dietary fiber. In order to provide a functional staple food that does not cause a rapid increase in postprandial blood glucose levels, four kinds of legumes were focused on as ingredients. Noodles made from dehulled yellow pea, unshelled yellow pea, chickpea, and lentil were prepared and evaluated as functional staple foods for controlling blood glucose via an in vitro digestion method. We also measured breaking stress and breaking strain using a creep meter, as well as sensory tests on a 9-point hedonic scale. The noodles made from yellow pea had high values for both breaking stress and breaking strain, and was highly regarded in the sensory tests. Therefore, the noodles made from yellow pea on postprandial glucose and insulin response were measured in a randomized double-blind study (n = 12). The results show that noodles made from yellow pea have a low glycemic index (50.4), and have potential as a functional staple food.

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“…One adult cohort showed that habitually consuming meat, fish and vegetarian-based diets led to significantly different concentrations of circulating essential amino acids, which were associated with dietary protein quality and quantity [ 16 ]. A number of intervention studies also reported that plasma essential amino acid concentrations depend upon dietary protein quality, with higher essential amino acid concentrations associated with animal protein intakes [ 17 , 18 ]. In our study, we did not observe significant differences in relative metabolite amounts between the meat and dairy groups.…”

Section: Discussionmentioning

confidence: 99%

Different Blood Metabolomics Profiles in Infants Consuming a Meat- or Dairy-Based Complementary Diet

et al. 2021

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Background: Research is limited in evaluating the mechanisms responsible for infant growth in response to different protein-rich foods; Methods: Targeted and untargeted metabolomics analysis were conducted on serum samples collected from an infant controlled-feeding trial that participants consumed a meat- vs. dairy-based complementary diet from 5 to 12 months of age, and followed up at 24 months. Results: Isoleucine, valine, phenylalanine increased and threonine decreased over time among all participants; Although none of the individual essential amino acids had a significant impact on changes in growth Z scores from 5 to 12 months, principal component heavily weighted by BCAAs (leucine, isoleucine, valine) and phenylalanine had a positive association with changes in length-for-age Z score from 5 to 12 months. Concentrations of acylcarnitine-C4, acylcarnitine-C5 and acylcarnitine-C5:1 significantly increased over time with the dietary intervention, but none of the acylcarnitines were associated with infant growth Z scores. Quantitative trimethylamine N-oxide increased in the meat group from 5 to 12 months; Conclusions: Our findings suggest that increasing total protein intake by providing protein-rich complementary foods was associated with increased concentrations of certain essential amino acids and short-chain acyl-carnitines. The sources of protein-rich foods (e.g., meat vs. dairy) did not appear to differentially impact serum metabolites, and comprehensive mechanistic investigations are needed to identify other contributors or mediators of the diet-induced infant growth trajectories.

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Amino Acid Availability of a Dairy and Vegetable Protein Blend Compared to Single Casein, Whey, Soy, and Pea Proteins: A Double-Blind, Cross-Over Trial

Cited by 64 publications

References 24 publications

Casein Protein Processing Strongly Modulates Post-Prandial Plasma Amino Acid Responses In Vivo in Humans

Casein Protein Processing Strongly Modulates Post-Prandial Plasma Amino Acid Responses In Vivo in Humans

Palatable Noodles as a Functional Staple Food Made Exclusively from Yellow Peas Suppressed Rapid Postprandial Glucose Increase

Different Blood Metabolomics Profiles in Infants Consuming a Meat- or Dairy-Based Complementary Diet

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