Protein Hydrolysate/Leucine Co-Ingestion Reduces the Prevalence of Hyperglycemia in Type 2 Diabetic Patients

Manders, Ralph; Praet, Stephan; Meex, Ruth C. R.; Koopman, René; Roos, A.L. de; Wagenmakers, Anton J. M.; Saris, Wim H. M.; Loon, Luc J. C. van

doi:10.2337/dc06-1424

Cited by 63 publications

(51 citation statements)

References 15 publications

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“…No differences in the prevalence of hyperglycemia (872 versus 972 h per 24 h; P ¼ 0.2) were observed between the placebo and protein trials, respectively (Table 2). These data tend to be not in line with our previous findings (Manders et al, 2006b), in which we reported a 2679% decline in hyperglycemia in a similar group type 2 diabetes patients. Except for the absence of additional free leucine coingestion, the applied intervention and research design were identical between studies.…”

Section: Discussioncontrasting

confidence: 97%

“…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). There has been an ongoing debate on whether the enrichment of foods with free amino acids should be allowed (Anderson and Raiten, 1992;HCN, 1999;Matthews, 2005).…”

Section: Discussionmentioning

confidence: 99%

“…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 . More recently, we reported that coingestion of a protein hydrolysate/leucine mixture after each main meal improves 24 h glucose homeostasis in longstanding type 2 diabetes patients by reducing the prevalence of hyperglycemia by as much as 26% (Manders et al, 2006b).…”

Section: Introductionmentioning

confidence: 98%

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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: Discussioncontrasting

confidence: 97%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 98%

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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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“…These include the management of cardiovascular disease with angiotensin converting enzyme (ACE) inhibitory, antithrombotic, anti-inflammatory, mineral binding and 4 anti-oxidant peptide activities [6,12,23,49]. Milk proteins, peptide sequences encrypted within the primary structures of the milk proteins and amino acids have also been associated with the regulation of postprandial glycaemia and insulin secretion in normoglycaemic and type 2 diabetic subjects [24,26,56,57,61,72]. Different studies have demonstrated the anti-oxidative role of milk proteins and peptides [19,53,70,75,83].…”

Section: Introductionmentioning

confidence: 99%

Tryptophan-containing milk protein-derived dipeptides inhibit xanthine oxidase

2012

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“…Furthermore, various studies have highlighted the possibility of using food proteins as natural sources of DDP-IV inhibitory peptides. Milk proteins, particularly, milk protein-derived peptides and amino acids have also been linked with the regulation of postprandial glycaemia and insulin secretion in normoglycaemic and type 2 diabetic subjects [6,8,23,24,26,32]. Peptides derived from -lactoglobulin have been shown to possess DDP-IV inhibitory activity in vitro [42,43].…”

Section: Introductionmentioning

confidence: 99%

Dipeptidyl peptidase IV inhibitory and antioxidative properties of milk protein-derived dipeptides and hydrolysates

2013

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Selected synthetic dipeptides and milk protein hydrolysates were evaluated for their dipeptidyl peptidase IV (DPP-IV) inhibitory properties, and their superoxide (SO) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activities. DPP-IV inhibition was seen with eight out of the twelve dipeptides and 5 of the twelve hydrolysates studied. Trp-Val inhibited DPP-IV, however, inhibition was not observed with the reverse peptide Val-Trp. The most potent hydrolysate inhibitors were generated from casein (CasH2) and lactoferrin (LFH1). Two Trp containing dipeptides, Trp-Val and Val-Trp, and three lactoferrin hydrolysates scavenged DPPH. The dipeptides had higher SO EC 50 values compared to the milk protein hydrolysates (arising from three lactoferrin and one whey protein hydrolysates). Higher molecular mass fractions of the milk protein hydrolysates were associated with the SO scavenging activity. Trp-Val and one lactoferrin hydrolysate (LFH1) were multifunctional displaying both DPP-IV inhibitory and antioxidant (SO and DPPH scavenging) activities. These compounds may have potential as dietary ingredients in the management of type 2 diabetes by virtue of their ability to scavenge reactive oxygen species and to extend the half-life of incretin molecules.

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Protein Hydrolysate/Leucine Co-Ingestion Reduces the Prevalence of Hyperglycemia in Type 2 Diabetic Patients

Cited by 63 publications

References 15 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

Tryptophan-containing milk protein-derived dipeptides inhibit xanthine oxidase

Dipeptidyl peptidase IV inhibitory and antioxidative properties of milk protein-derived dipeptides and hydrolysates

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