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首页> 外文期刊>The Journal of Nutritional Biochemistry >Mechanism of action of pre-meal consumption of whey protein on glycemic control in young adults.
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Mechanism of action of pre-meal consumption of whey protein on glycemic control in young adults.

机译：青年人餐前食用乳清蛋白对血糖控制的作用机理。

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Whey protein (WP), when consumed in small amounts prior to a meal, improves post-meal glycemic control more than can be explained by insulin-dependent mechanisms alone. The objective of the study was to identify the mechanism of action of WP beyond insulin on the reduction of post-meal glycemia. In a randomized crossover study, healthy young men received preloads (300 ml) of WP (10 and 20 g), glucose (10 and 20 g) or water (control). Paracetamol (1.5 g) was added to the preloads to measure gastric emptying. Plasma concentrations of paracetamol, glucose, and beta -cell and gastrointestinal hormones were measured before preloads (baseline) and at intervals before (0-30 min) and after (50-230 min) a preset pizza meal (12 kcal/kg). Whey protein slowed pre-meal gastric emptying rate compared to the control and 10 g glucose (P<.0001), and induced lower pre-meal insulin and C-peptide than the glucose preloads (P<.0001). Glucose, but not WP, increased pre-meal plasma glucose concentrations (P<.0001). Both WP and glucose reduced post-meal glycemia (P=.0006) and resulted in similar CCK, amylin, ghrelin and GIP responses (P<.05). However, compared with glucose, WP resulted in higher post-meal GLP-1 and peptide tyrosine-tyrosine (PYY) and lower insulin concentrations, without altering insulin secretion and extraction rates. For the total duration of this study (0-230 min), WP resulted in lower mean plasma glucose, insulin and C-peptide, but higher GLP-1 and PYY concentrations than the glucose preloads. In conclusion, pre-meal consumption of WP lowers post-meal glycemia by both insulin-dependent and insulin-independent mechanisms.
机译：餐前少量食用乳清蛋白（WP）可以改善餐后血糖控制，其效果远胜于单独的胰岛素依赖机制。这项研究的目的是确定除胰岛素外WP降低餐后血糖的作用机理。在一项随机交叉研究中，健康的年轻人接受了预负荷（300毫升）的可湿性粉剂（10和20克），葡萄糖（10和20克）或水（对照）。将扑热息痛（1.5 g）添加到预负荷中以测量胃排空。在预负荷之前（基线）以及预设比萨饼餐（12 kcal / kg）之前（基线）以及之前（0-30分钟）和之后（50-230分钟）的间隔测量对乙酰氨基酚，葡萄糖，β细胞和胃肠激素的血浆浓度。与对照和10 g葡萄糖相比，乳清蛋白减缓了餐前胃排空速度（P <.0001），并且诱导的餐前胰岛素和C肽含量低于葡萄糖预负荷（P <.0001）。葡萄糖而不是WP可增加餐前血浆葡萄糖浓度（P <.0001）。 WP和葡萄糖均可降低餐后血糖（P = .0006），并导致相似的CCK，胰岛淀粉样多肽，生长素释放肽和GIP反应（P <.05）。然而，与葡萄糖相比，可湿性粉剂导致餐后GLP-1和肽酪氨酸-酪氨酸（PYY）更高，胰岛素浓度更低，而不会改变胰岛素的分泌和提取率。在这项研究的总持续时间（0-230分钟）中，WP导致平均血浆葡萄糖，胰岛素和C肽含量降低，但GLP-1和PYY浓度高于葡萄糖预加载剂量。总之，餐前食用WP可通过胰岛素依赖性和胰岛素非依赖性机制降低餐后血糖。

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