β-Lactoglobulin Elevates Insulin and Glucagon Concentrations Compared with Whey Protein—A Randomized Double-Blinded Crossover Trial in Patients with Type Two Diabetes Mellitus
| Autor: | Nikolaj Rittig, Niels Møller, Adam Hulman, Stine Bech Smedegaard, Ulla Ramer Mikkelsen, Gregers Wegener, Maike Mose, Niels Jessen |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
Adult
Blood Glucose Male medicine.medical_specialty Whey protein endocrine system diseases type 2 diabetes mellitus medicine.medical_treatment whey lcsh:TX341-641 Lactoglobulins Glucagon Article Whey protein isolate Double-Blind Method Diabetes mellitus Internal medicine medicine Humans Insulin glucose Beta-lactoglobulin Aged Nutrition and Dietetics Cross-Over Studies biology beta-lactoglobulin Chemistry CGM Blood Glucose Self-Monitoring Type 2 Diabetes Mellitus food and beverages nutritional and metabolic diseases Middle Aged medicine.disease Postprandial Period Postprandial Endocrinology Whey Proteins Diabetes Mellitus Type 2 glycemic variability biology.protein pre-meal Female lcsh:Nutrition. Foods and food supply Food Science |
| Zdroj: | Nutrients Nutrients, Vol 13, Iss 308, p 308 (2021) Volume 13 Issue 2 Smedegaard, S B, Mose, M, Hulman, A, Mikkelsen, U R, Møller, N, Wegener, G, Jessen, N & Rittig, N 2021, ' β-Lactoglobulin Elevates Insulin and Glucagon Concentrations Compared with Whey Protein-A Randomized Double-Blinded Crossover Trial in Patients with Type Two Diabetes Mellitus ', Nutrients, vol. 13, no. 2, 308 . https://doi.org/10.3390/nu13020308 |
| ISSN: | 2072-6643 |
| DOI: | 10.3390/nu13020308 |
| Popis: | Whey protein is an insulinotropic fraction of dairy that reduces postprandial glucose levels in patients with type 2 diabetes mellitus (T2DM). We have recently shown that &beta lactoglobulin (BLG), the largest protein fraction of whey, elevates insulin concentrations compared with iso-nitrogenous whey protein isolate (WPI) in healthy individuals. We therefore hypothesized that BLG pre-meals would lower glucose levels compared with WPI in patients with T2DM. We investigated 16 participants with T2DM using a randomized double-blinded cross-over design with two pre-meal interventions, (i) 25 g BLG and (ii) 25 g WPI prior to an oral glucose tolerance test (OGTT), followed by four days of continuous glucose monitoring (CGM) at home. BLG increased concentrations of insulin with 10%, glucagon with 20%, and glucose with 10% compared with WPI after the OGTT (all p < 0.05). Both BLG and WPI reduced the interstitial fluid (ISF) glucose concentrations (using CGM) with 2 mM and lowered glycemic variability with 10&ndash 15%, compared with tap-water (p < 0.05), and WPI lowered the ISF glucose with 0.5 mM compared with BLG from 120 min and onwards (p < 0.05). In conclusion, BLG pre-meals resulted in higher insulin, glucagon, and glucose concentrations compared with WPI in participants with T2DM. Pre-meal servings of WPI remains the most potent protein in terms of lowering postprandial glucose excursions. |
| Databáze: | OpenAIRE |
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