Wyszukiwarka
Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals
Abstrakt
The physico-chemical and interfacial properties of fat emulsions influence lipid digestion and may affect postprandial responses. The aim of the present study was to determine the effects of the modification of the interfacial layer of a fat emulsion by cross-linking on postprandial metabolic and appetite responses. A total of fifteen healthy individuals (26·5 (sem 6·9) years and BMI 21·9 (sem 2·0) kg/m2) participated in a cross-over design experiment in which they consumed two isoenergetic (1924 kJ (460 kcal)) and isovolumic (250 g) emulsions stabilised with either sodium caseinate (Cas) or transglutaminase-cross-linked sodium caseinate (Cas-TG) in a randomised order. Blood samples were collected from the individuals at baseline and for 6 h postprandially for the determination of serum TAG and plasma NEFA, cholecystokinin (CCK), glucagon-like peptide 1 (GLP-1), glucose and insulin responses. Appetite was assessed using visual analogue scales. Postprandial TAG and NEFA responses and gastric emptying (GE) rates were comparable between the emulsions. CCK increased more after the ingestion of Cas-TG than after the ingestion of Cas (P< 0·05), while GLP-1 responses did not differ between the two test emulsions. Glucose and insulin profiles were lower after consuming Cas-TG than after consuming Cas (P< 0·05). The overall insulin, glucose and CCK responses, expressed as areas above/under the curve, did not differ significantly between the Cas and Cas-TG meal conditions. Satiety ratings were reduced and hunger, desire to eat and thirst ratings increased more after the ingestion of Cas-TG than after the ingestion of Cas (P< 0·05). The present results suggest that even a subtle structural modification of the interfacial layer of a fat emulsion can alter the early postprandial profiles of glucose, insulin, CCK, appetite and satiety through decreased protein digestion without affecting significantly on GE or overall lipid digestion.
Cytowania
-
9
CrossRef
-
0
Web of Science
-
9
Scopus
Autorzy (14)
-
Kristiina Juvonen
- University of Eastern Finland Department of Clinical Nutrition,Institute of Public Health and Clinical Nutrition
-
Martina Lille
- VTT Technical Research Centre of Finland .
-
David Laaksonen
- Kuopio University Hospital Institute of Clinical Medicine
-
Hannu Mykkänen
- University of Eastern Finland Department of Clinical Nutrition,Institute of Public Health and Clinical Nutrition
-
Leo Niskanen
- Finnish Medicines Agency Fimea .
-
Jussi Pihlajamäki
- University of Eastern Finland Department of Clinical Nutrition,Institute of Public Health and Clinical Nutrition
-
Kari Mäkelä
- Oulu University Division of Physiology and Biocenter of Oulu, Institute of Biomedicine
-
Clare Mills
- Institute of Food Research .
-
Alan Mackie
- Institute of Food Research .
-
Paul Malcolm
- Norfolk and Norwich University Hospital .
-
Karl-Heinz Herzig
- Oulu University Division of Physiology and Biocenter of Oulu, Institute of Biomedicine
-
Kaisa Poutanen
- University of Eastern Finland Department of Clinical Nutrition,Institute of Public Health and Clinical Nutrition
-
Leila Karhunen
- University of Eastern Finland Department of Clinical Nutrition,Institute of Public Health and Clinical Nutrition
Cytuj jako
Pełna treść
pełna treść publikacji nie jest dostępna w portalu
Słowa kluczowe
Informacje szczegółowe
- Kategoria:
- Publikacja w czasopiśmie
- Typ:
- artykuł w czasopiśmie wyróżnionym w JCR
- Opublikowano w:
-
BRITISH JOURNAL OF NUTRITION
nr 114,
wydanie 03,
strony 418 - 429,
ISSN: 0007-1145 - Język:
- angielski
- Rok wydania:
- 2015
- Opis bibliograficzny:
- Juvonen K., Macierzanka A., Lille M., Laaksonen D., Mykkänen H., Niskanen L., Pihlajamäki J., Mäkelä K., Mills C., Mackie A., Malcolm P., Herzig K., Poutanen K., Karhunen L.: Cross-linking of sodium caseinate-structured emulsion with transglutaminase alters postprandial metabolic and appetite responses in healthy young individuals// BRITISH JOURNAL OF NUTRITION. -Vol. 114, iss. 03 (2015), s.418-429
- DOI:
- Cyfrowy identyfikator dokumentu elektronicznego (otwiera się w nowej karcie) 10.1017/s0007114515001737
- Weryfikacja:
- Politechnika Gdańska
wyświetlono 134 razy
Publikacje, które mogą cię zainteresować
Emulsification alters simulated gastrointestinal proteolysis of β-casein and β-lactoglobulin
- A. Macierzanka,
- A. Sancho,
- E. Mills
- + 2 autorów
Which casein in sodium caseinate is most resistant to in vitro digestion? Effect of emulsification and enzymatic structuring
- B. Franziska,
- D. Didier,
- D. Dulko
- + 3 autorów
Static in vitro digestion model adapted to the general older adult population: an INFOGEST international consensus
- O. Ménard,
- U. Lesmes,
- C. S. Shani-Levi
- + 23 autorów