Influence of whey protein and its hydrolysate on prehypertension and postprandial hyperglycaemia in adult men

Goudarzi, Mostafa; Madadlou, Ashkan

doi:10.1016/j.idairyj.2013.06.006

Cited by 23 publications

(17 citation statements)

References 21 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The study concluded that WPH may be useful in patients with insulin resistance or T2DM. Another study in adult men with T2DM concurred with their conclusion finding that patients who received 0.4 g/kg WPH did not experience the significant rise in blood glucose typically seen postprandial in patients with T2DM, an effect they attributed to continuous delivery of glucose into the cells induced by the elevated insulin levels [21]. Preloads of 0.2 g/kg WPH and 0.4 g WPI resulted in postprandial glucose and insulin changes similar to those found in pre-diabetic patients, while 0.4 g/kg WPH dose patients experienced changes in blood glucose and insulin levels that were comparable to those seen in non-diabetic subjects after an OGTT.…”

Section: Insulinotropic Effects Of Wheymentioning

confidence: 69%

“…These components are thought to be responsible for much of the functional benefits of whey protein on human health [15,18]. The degree and type of hydrolysis impact the effects of whey protein [10,19,20,21,22,23,24,25,26]. Whey protein is rich in the branched chain amino acids (BCAAs) isoleucine, leucine and valine, which along with its bioactive peptides may indirectly affect the glycemic response [6].…”

Section: Composition Of Whey Proteinmentioning

confidence: 99%

“…Recently, several studies have found that consuming whey prior to or with a meal significantly decreased postprandial glycemia and improved the insulin response [5,9,19,21,23,28]. Several mechanisms have been proposed to explain how whey is able to exert these effects.…”

Section: Mechanisms Of Actionmentioning

confidence: 99%

See 2 more Smart Citations

Insulinotropic Effects of Whey: Mechanisms of Action, Recent Clinical Trials, and Clinical Applications

Adams

Broughton

2016

Ann Nutr Metab

View full text Add to dashboard Cite

Background: The insulinotropic effect of whey protein is not fully understood and has clinical implications in the regulation of chronic and acute hyperglycemia. Summary: This review describes the composition of whey protein and potential mechanisms through which whey exerts an insulinotropic effect, including increasing the gastric emptying rate, effect on incretin hormones particularly gastric inhibitory peptide and glucagon-like polypeptide-1, and whey's role as a dipeptidyl peptidase IV inhibitor. Recent clinical evidence on the use of whey protein concentrate, isolate and hydrolysate in the management of type 2 diabetes and in the acute care adult population is reviewed. Key Messages: The mechanism through which whey protein exerts its insulinotropic effect is multifactorial. Increasing evidence supports the potential use of whey protein in medical/nutritional therapy to manage glycemia; however, additional research is needed to determine the most appropriate dose, form and delivery method for whey supplementation.

show abstract

Section: Insulinotropic Effects Of Wheymentioning

confidence: 69%

Section: Composition Of Whey Proteinmentioning

confidence: 99%

See 1 more Smart Citation

Insulinotropic Effects of Whey: Mechanisms of Action, Recent Clinical Trials, and Clinical Applications

Adams

Broughton

2016

Ann Nutr Metab

View full text Add to dashboard Cite

show abstract

“…Recently, Saleh et al [248] studied the effect of casein protein hydrolysate (a twice-daily dose of 8.5 g) in patients with gestational diabetes, concluding a moderate reduction of plasma glucose levels, suggesting the potential functionality of protein hydrolysate in the prevention of diabetes. Along the same line, whey [249][250][251][252] and egg [253] protein hydrolysates have been proven to have a positive effect on postprandial blood glucose, both in T2DM subjects and in healthy subjects. Calbet and Holst [254] reported that milk protein hydrolysates elicited about 50% more gastric secretion than the native protein, plus higher GIP plasma levels during the first 20 min of the gastric emptying process.…”

Section: Humansmentioning

confidence: 94%

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

Rivero‐Pino

Espejo-Carpio

Guadix

2020

Foods

View full text Add to dashboard Cite

Bioactive peptides released from the enzymatic hydrolysis of food proteins are currently a trending topic in the scientific community. Their potential as antidiabetic agents, by regulating the glycemic index, and thus to be employed in food formulation, is one of the most important functions of these peptides. In this review, we aimed to summarize the whole process that must be considered when talking about including these molecules as a bioactive ingredient. In this regard, at first, the production, purification and identification of bioactive peptides is summed up. The detailed metabolic pathways described included carbohydrate hydrolases (glucosidase and amylase) and dipeptidyl-peptidase IV inhibition, due to their importance in the food-derived peptides research field. Then, their characterization, concerning bioavailability in vitro and in situ, stability and functionality in food matrices, and ultimately, the in vivo evidence (from invertebrate animals to humans), was described. The future applicability that these molecules have due to their biological potential as functional ingredients makes them an important field of research, which could help the world population avoid suffering from several diseases, such as diabetes.

show abstract

“…We recently prepared a bioactive WPH with multifunctional properties including ACE‐inhibitory, antioxidative, antidiabetic and antihypertensive activities (Goudarzi et al . ; Goudarzi and Madadlou ). In the present communication, the the formulation of apple juice supplemented with the bioactive WPH is introduced.…”

Section: Introductionmentioning

confidence: 98%

Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis

Goudarzi

Madadlou

Mousavi

et al. 2014

Int J of Dairy Tech

Self Cite

View full text Add to dashboard Cite

Whey protein isolate (WPI) or its bioactive hydrolysate (WPH) was mixed with apple juice along with sweetener, obtaining a series of beverages with various pH values. Sedimentation of WPI-apple juice and WPH-apple juice beverages was inhibited at pH values of 3.15 and 3.47, respectively. The higher the whey protein content, the more undesirable was the taste of samples. A clearer appearance with smaller particle size was obtained with WPH-apple juice formulations compared to WPI-apple juice formulations at pH values closer to the pI of the whey proteins. Intrinsic viscosity measurements revealed the weaker associations of peptides compared with protein molecules.

show abstract

Influence of whey protein and its hydrolysate on prehypertension and postprandial hyperglycaemia in adult men

Cited by 23 publications

References 21 publications

Insulinotropic Effects of Whey: Mechanisms of Action, Recent Clinical Trials, and Clinical Applications

Insulinotropic Effects of Whey: Mechanisms of Action, Recent Clinical Trials, and Clinical Applications

Antidiabetic Food-Derived Peptides for Functional Feeding: Production, Functionality and In Vivo Evidences

Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis

Contact Info

Product

Resources

About