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Effect of Reversal of Whey‐Protein to Casein Ratio of Cow Milk, on Insulin, Incretin, and Amino Acid Responses in Humans
Author(s) -
Toffolon Alessandro,
RoccoPonce Maurizio,
Vettore Monica,
Iori Elisabetta,
Lante Anna,
Tessari Paolo
Publication year - 2021
Publication title -
molecular nutrition and food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.495
H-Index - 131
eISSN - 1613-4133
pISSN - 1613-4125
DOI - 10.1002/mnfr.202100069
Subject(s) - lactose , incretin , insulin , casein , food science , endocrinology , chemistry , cow milk , medicine , type 2 diabetes , diabetes mellitus
Scope Milk‐proteins, besides lactose, stimulate insulin and incretin secretion. Although whey‐proteins (WP) are more efficient than casein (Cas) in hormone secretion, the effects of reversal of the (WP/Cas) ratio in whole‐milk are poorly known. Methods and Results Healthy volunteers received two different cow‐milk drinks, at identical lactose (0.36 g × kg −1 BW) and total‐protein (0.18 g × kg 1 BW) loads, but at reversed WP/Cas ratio. One is cow‐whole milk with a ≈20/80 [WP/Cas] ratio, the other an experimental cow‐milk with a ≈70/30 [WP/Cas] ratio ([↑WP↓Cas]‐milk). Both milk‐types induced the same mild hyperglycemic response. Following [↑WP↓Cas]‐milk, the [20′–90′] insulin incremental area (iAUC) (+ ≈44%, p < 0.035), and the [20′–120′] C‐peptide iAUC (+ ≈47%, p < 0.015) are greater than those with cow‐milk. Similarly, following [↑WP↓Cas]‐milk, the GLP‐1 [20′–90′] iAUC (+96%, p < 0.025), and the GIP [30′–60′] iAUC (+140%, p < 0.006), were greater than those with cow‐milk. Plasma total and branched‐chain amino acids are also greater following the [↑WP↓Cas] than cow‐milk. Conclusions Reversal of the (WP/Cas) ratio in cow‐milk enhanced the insulin response, an effect possibly mediated by incretins and/or amino acids(s). These data may be useful in designing specific milk formulas with different effects on insulin and incretin response(s).