Open AccessNUTRALYS®pea protein: characterization ofin vitrogastric digestion andin vivogastrointestinal peptide responses relevant to satiety
Author(s) -
Joost Overduin,
Laetitia GuérinDeremaux,
Daniel Wils,
Tim T. Lambers
Publication year - 2015
Publication title -
food and nutrition research/food and nutrition research. supplement
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.041
H-Index - 37
eISSN - 1654-6628
pISSN - 1654-661X
DOI - 10.3402/fnr.v59.25622
Subject(s) - pea protein , ghrelin , cholecystokinin , peptide yy , digestion (alchemy) , in vivo , whey protein , casein , gastric inhibitory polypeptide , biology , gastric emptying , chemistry , medicine , food science , endocrinology , biochemistry , hormone , stomach , glucagon , chromatography , neuropeptide , receptor , microbiology and biotechnology , neuropeptide y receptor
Background Pea protein (from Pisum sativum ) is under consideration as a sustainable, satiety-inducing food ingredient. Objective In the current study, pea-protein-induced physiological signals relevant to satiety were characterized in vitro via gastric digestion kinetics and in vivo by monitoring post-meal gastrointestinal hormonal responses in rats. Design Under in vitro simulated gastric conditions, the digestion of NUTRALYS ® pea protein was compared to that of two dairy proteins, slow-digestible casein and fast-digestible whey. In vivo , blood glucose and gastrointestinal hormonal (insulin, ghrelin, cholecystokinin [CCK], glucagon-like peptide 1 [GLP-1], and peptide YY [PYY]) responses were monitored in nine male Wistar rats following isocaloric (11 kcal) meals containing 35 energy% of either NUTRALYS ® pea protein, whey protein, or carbohydrate (non-protein). Results In vitro , pea protein transiently aggregated into particles, whereas casein formed a more enduring protein network and whey protein remained dissolved. Pea-protein particle size ranged from 50 to 500 µm, well below the 2 mm threshold for gastric retention in humans. In vivo , pea-protein and whey-protein meals induced comparable responses for CCK, GLP-1, and PYY, that is, the anorexigenic hormones. Pea protein induced weaker initial, but equal 3-h integrated ghrelin and insulin responses than whey protein, possibly due to the slower gastric breakdown of pea protein observed in vitro . Two hours after meals, CCK levels were more elevated in the case of protein meals compared to that of non-protein meals. Conclusions These results indicate that 1) pea protein transiently aggregates in the stomach and has an intermediately fast intestinal bioavailability in between that of whey and casein; 2) pea-protein- and dairy-protein-containing meals were comparably efficacious in triggering gastrointestinal satiety signals.