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Effects of complete...
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Veldhorst, Margriet A. B.
(author)
Effects of complete whey-protein breakfasts versus whey without GMP-breakfasts on energy intake and satiety
- Article/chapterEnglish2009
Publisher, publication year, extent ...
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Elsevier BV,2009
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printrdacarrier
Numbers
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LIBRIS-ID:oai:DiVA.org:oru-12384
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https://urn.kb.se/resolve?urn=urn:nbn:se:oru:diva-12384URI
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https://doi.org/10.1016/j.appet.2008.11.014DOI
Supplementary language notes
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Language:English
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Summary in:English
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Subject category:ref swepub-contenttype
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Subject category:art swepub-publicationtype
Notes
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AIM: To compare the effects of whey versus whey without glycomacropeptide (GMP) in a high and a normal amount of protein in a breakfast custard on satiety and energy intake (EI), taking concentrations of amino acids (AA), glucose, insulin, glucagon-like peptide 1 (GLP-1) and ghrelin into account. METHODS: Twenty-five healthy subjects (mean+/-S.E.M., BMI: 23.9+/-0.3 kg/m(2); age: 22+/-1 years) received a breakfast containing whey or whey without GMP as protein type with 10/55/35 or 25/55/20 En% protein/carbohydrate/fat in a randomized, single-blind design. Appetite profile (Visual Analogue Scale, VAS), glucose, insulin, GLP-1, ghrelin and AA concentrations were measured, and the adequate moment for ad libitum lunch was determined based on differences in ghrelin concentration. In a second set of experiments subjects received the same breakfasts; ad libitum lunch was offered at the pre-determined moment. RESULTS: After a breakfast with 25 En% protein increases in insulin and GLP-1 and decreases in ghrelin concentrations were larger; increases in satiety ratings were lower than after 10 En% (p<0.05); there was a treatment x time interaction effect on glucose and insulin concentrations (p<0.001). After a breakfast with whey without GMP insulin concentrations were increased more than after whey (p<0.05). EI at lunch was lower after whey than after whey without GMP (2877+/-165 kJ versus 3208+/-178 kJ, p<0.05), coinciding with more increased concentrations of serine, threonine, alanine, alpha-aminobutyric acid and isoleucine (p<0.05). CONCLUSION: GMP as a whey-fraction reduced energy intake coinciding with increased concentrations of certain amino acids, irrespective of the concentration of whey-protein. Although between different concentrations of whey-protein differences in hormone responses were observed, these were unrelated to satiety ratings or energy intake.
Subject headings and genre
Added entries (persons, corporate bodies, meetings, titles ...)
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Nieuwenhuizen, Arie G.
(author)
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Hochstenbach-Waelen, Ananda
(author)
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Westerterp, Klaas R.
(author)
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Engelen, Marielle P. K. J.
(author)
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Brummer, RobertÖrebro universitet,Hälsoakademin(Swepub:oru)rnbr
(author)
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Deutz, Nicolaas E. P.
(author)
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Westerterp-Plantenga, Margriet S.
(author)
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Örebro universitetHälsoakademin
(creator_code:org_t)
Related titles
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In:Appetite: Elsevier BV52:2, s. 388-3950195-66631095-8304
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