Co-ingestion of a protein hydrolysate and amino acid mixture with carbohydrate improves plasma glucose disposal in patients with type 2 diabetes

Manders, Ralph J.; Wagenmakers, Anton J. M.; Koopman, René; Zorenc, Antoine H. G.; Menheere, P. P. C. A.; Schaper, Nicolaas C.; Saris, Wim H. M.; Loon, Luc J.C. van

doi:10.1093/ajcn.82.1.76

Cited by 77 publications

(96 citation statements)

References 34 publications

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“…As such, leucine co-ingestion has been suggested as an effective strategy to further augment the insulinotropic effects of protein co-ingestion. In accordance, we established that co-ingestion of a protein hydrolysate/ leucine mixture with carbohydrate can be used to augment endogenous insulin secretion, accelerate blood glucose disposal and to attenuate the postprandial rise in glucose concentrations in type 2 diabetes patients (van Loon et al, 2003;Manders et al, 2005Manders et al, , 2006a. More recently, we showed that co-ingestion of such a protein/amino-acid mixture with every main meal can be used as an effective nutritional intervention strategy to reduce the prevalence of daily postprandial hyperglycemia by B26% in these patients (Manders et al, 2006b).…”

Section: Discussionmentioning

confidence: 82%

“…Such a defect is indicative of a progressive insensitivity of the b-cell to glucose (Porte and Kahn, 2001). Even though insulin secretion in response to glucose ingestion is blunted in long-standing type 2 diabetes patients, we have shown that co-ingestion of a protein hydrolysate/leucine mixture can stimulate endogenous insulin secretion resulting in a 2-4-fold greater postprandial insulin response (van Loon et al, 2003;Manders et al, 2005Manders et al, , 2006a. This increased postprandial insulin response has been shown to accelerate glucose disposal, attenuating the postprandial rise in blood glucose concentrations in these type 2 diabetes patients .…”

Section: Introductionmentioning

confidence: 76%

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Protein hydrolysate co-ingestion does not modulate 24 h glycemic control in long-standing type 2 diabetes patients

et al. 2007

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Objective: Evaluate the efficacy of protein hydrolysate co-ingestion as a dietary strategy to improve blood glucose homeostasis under free-living conditions in long-standing type 2 diabetes patients. Methods: A total of 13 type 2 diabetes patients were enrolled in a randomized, double-blind cross-over design and studied on two occasions for 40 h under strict dietary standardization but otherwise normal, free-living conditions. In one trial, subjects ingested a protein hydrolysate (0.4 g kg À1 bw casein hydrolysate, PRO) with every main meal. In the other trial, a placebo was ingested (PLA). Blood glucose concentrations were assessed by continuous glucose monitoring. Results: Average 24 h glucose concentrations were similar between the PLA and the PRO trials (8.970.8 vs 9.270.7 mmol l À1 , respectively). Hyperglycemia (glucose concentrations 410 mmol l À1 ) was experienced 3479% of the time (872 h per 24 h) in the PLA trial. Protein hydrolysate co-ingestion with each main meal (PRO) did not reduce the prevalence of hyperglycemia (39710%, 972 h per 24 h; P ¼ 0.2). Conclusion: Co-ingestion of a protein hydrolysate with each main meal does not improve glucose homeostasis over a 24 h period in long-standing type 2 diabetes patients.

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Section: Discussionmentioning

confidence: 82%

Section: Introductionmentioning

confidence: 76%

Protein hydrolysate co-ingestion does not modulate 24 h glycemic control in long-standing type 2 diabetes patients

et al. 2007

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“…In particular, milk proteinderived peptides have beneficial effects on the cardiovascular, gastrointestinal, immune and nervous systems (9) . Whey proteins (WP) and caseins (CN) may aid in minimising the physiological effects of T2DM and have been shown to stimulate insulin secretion and regulate blood glucose in T2DM subjects (10,11) . Recent research has also shown that peptides derived from milk proteins have DPP-IV inhibitory properties (12,13) .…”

Section: Proceedings Of the Nutrition Societymentioning

confidence: 99%

Food protein hydrolysates as a source of dipeptidyl peptidase IV inhibitory peptides for the management of type 2 diabetes

2013

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The prevalence of type 2 diabetes mellitus (T2DM) is increasing and it is estimated that by 2030 approximately 366 million people will be diagnosed with this condition. The use of dipeptidyl peptidase IV (DPP-IV) inhibitors is an emerging strategy for the treatment of T2DM. DPP-IV is a ubiquitous aminodipeptidase that cleaves incretins such as glucagon like peptide 1 (GLP-1) and glucose-dependent insulinotropic polypeptide (GIP), resulting in a loss in their insulinotropic activity. Synthetic DPP-IV drug inhibitors are being used to increase the half-life of the active GLP-1 and GIP. Dietary intervention is accepted as a key component in the prevention and management of T2DM. Therefore, identification of natural food protein-derived DPP-IV inhibitors is desirable. Peptides with DPP-IV inhibitory activity have been identified in a variety of food proteins. This review aims to provide an overview of food protein hydrolysates as a source of the DPP-IV inhibitory peptides with particular focus on milk proteins. In addition, the proposed modes of inhibition and structure–activity relationship of peptide inhibitors are discussed. Milk proteins and associated peptides also display insulinotropic activity and help regulate blood glucose in healthy and diabetic subjects. Therefore, milk protein derived peptide inhibitors may be a unique multifunctional peptide approach for the management of T2DM.

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“…Previous research has demonstrated that co-ingestion of proteins with carbohydrates results in increased plasma insulin responses (Rabinowitz et al, 1966;Pallotta and Kennedy, 1968), both in healthy subjects (van Loon et al, 2000;Calbet and MacLean, 2002) and in patients with type II diabetes (Nuttall et al, 1984;Manders et al, 2005Manders et al, , 2006. The effect of proteins on insulin secretion is mainly a consequence of the effect that specific amino acids in the blood have on pancreatic b-cell activity (Newsholme et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

“…The effect of proteins on the carbohydrateinduced insulin response has been studied most frequently, since this is of interest in type II diabetic patients (van Loon et al, 2000;Manders et al, 2005Manders et al, , 2006. Although glucagon is not an as extensively studied hormone as insulin, glucagon secretion is disturbed in both type I and type II diabetic patients.…”

Section: Introductionmentioning

confidence: 99%

The effect of different protein hydrolysate/carbohydrate mixtures on postprandial glucagon and insulin responses in healthy subjects

Claessens

Calame²,

Siemensma³

et al. 2007

Eur J Clin Nutr

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Objectives: To study the effect of four protein hydrolysates from vegetable (pea, gluten, rice and soy) and two protein hydrolysates from animal origin (whey and egg) on glucagon and insulin responses. Subjects/Methods: Eight healthy normal-weight male subjects participated in this study. The study employed a repeatedmeasures design with Latin square randomization and single-blind trials. Protein hydrolysates used in this study (pea, rice, soy, gluten, whey and egg protein hydrolysate) consisted of 0.2 g hydrolysate per kg body weight (bw) and 0.2 g maltodextrin per kg bw and were compared to maltodextrin alone. Postprandial plasma glucose, glucagon, insulin and amino acids were determined over 2 h. Results: All protein hydrolysates induced an enhanced insulin secretion compared to maltodextrin alone and a correspondingly low plasma glucose response. A significant difference was observed in area under the curve (AUC) for plasma glucagon between protein hydrolysates and the maltodextrin control drink (Po0.05). Gluten protein hydrolysate induced the lowest glucagon response. Conclusions: High amino-acid-induced glucagon response does not necessarily go together with low insulin response. Protein hydrolysate source affects AUC for glucagon more profoundly than for insulin, although the protein load used in this study seemed to be at lower level for significant physiological effects.

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Co-ingestion of a protein hydrolysate and amino acid mixture with carbohydrate improves plasma glucose disposal in patients with type 2 diabetes

Cited by 77 publications

References 34 publications

Protein hydrolysate co-ingestion does not modulate 24 h glycemic control in long-standing type 2 diabetes patients

Protein hydrolysate co-ingestion does not modulate 24 h glycemic control in long-standing type 2 diabetes patients

Food protein hydrolysates as a source of dipeptidyl peptidase IV inhibitory peptides for the management of type 2 diabetes

The effect of different protein hydrolysate/carbohydrate mixtures on postprandial glucagon and insulin responses in healthy subjects

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