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Protein‐induced suppression of food intake is dependant upon protein source and total diet composition
Author(s) -
Higginbotham D Allan,
Michaels Beth A,
Banz William J
Publication year - 2006
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.20.4.a178-c
Subject(s) - soy protein , saline , leptin , whey protein , ghrelin , chemistry , endocrinology , food science , carbohydrate , medicine , amylin , hormone , food intake , insulin , obesity , biology , biochemistry , islet
The prevalence of obesity is growing rapidly resulting in physical, social, and economic consequences and necessitating better treatment. Dietary protein has been shown to induce greater satiety than fat or carbohydrates, although the mechanisms of action and differences between protein sources are not clearly defined. In this study protein sources were compared for ability to reduce food intake. Additionally, hormones related to feeding were analyzed as possible mediators of differences in food intake. Fasted Sprague‐Dawley rats were gavaged with a 10% solution of whey, soy or egg protein or saline and then offered a low‐carbohydrate (15%) high‐fat (59%) diet (LC) or a high‐carbohydrate (48%) lower‐fat (34%) diet (HC). Short term food intake, weight gain, and circulating hormones were determined. Whey and soy protein suppressed intake of HC more than egg or saline for 4 hrs after gavage. This difference subsided at 12 hrs, but at 48 hrs egg protein‐treated rats had a greater percentage body weight gain than those given soy, whey, or saline. Conversely egg protein reduced LC intake at 12 hrs below those treated with whey or saline. Rats assigned to a HC diet consumed significantly more food energy at 2 hrs after gavage than LC regardless of preload. In rats gavaged protein solutions, but not refed, plasma ghrelin levels of saline and soy groups were greater than those of whey and egg groups, but no differences were seen in plasma insulin, amylin, or leptin. In conclusion, the effectiveness of protein to reduce food intake appears to be dependant on total diet composition. Supported by the IL Council on Food & Agricultural Research.