Single-Protein Casein and Gelatin Diets Affect Energy Expenditure Similarly but Substrate Balance and Appetite Differently in Adults
Single-Protein Casein and Gelatin Diets Affect Energy Expenditure Similarly but Substrate Balance and Appetite Differently in Adults
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DOI：
10.3945/jn.109.110403
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发表时间：
2009-12-01
影响因子：
4.2
通讯作者：
Westerterp, Klaas R.
中科院分区：
文献类型：
--
作者：
Hochstenbach-Waelen, Ananda;Westerterp-Plantenga, Margriet S.;Westerterp, Klaas R.
增加饮食中的蛋白质含量会增加饱腹感和能量消耗（EE）。目前尚不清楚不可缺少氨基酸 (IAA) 浓度不同的蛋白质之间这些影响的程度是否不同。我们假设缺乏 IAA 的蛋白质可能会刺激食欲抑制和 EE，并可能限制蛋白质的正平衡。因此，我们比较了 25% 或 10% 能量 (En%) 来自蛋白质的单一蛋白质饮食中明胶（不完全蛋白质）和酪蛋白（完全蛋白质）之间的食欲、EE 和底物平衡。在呼吸室停留 36 小时期间，23 名健康男性 (n = 11) 和女性 (n = 12)（BMI，22.2 +/- 2.3 kg/m(2)；年龄，25 +/- 7 岁）食用 4 种等能量饮食：25 En%（25/20/55 En% 蛋白质/脂肪/碳水化合物）和 10 En% （10/35/55 En% 蛋白质/脂肪/碳水化合物）酪蛋白或明胶饮食采用随机交叉设计。在研究前 3 天，参与者在家中食用的饮食与他们随后留在房间期间接受的饮食具有相似的常量营养素分布。与摄入 10 En% 酪蛋白饮食 (-0.07 +/- 0.03 MJ/d；P < 0.05) 相比，摄入 10 En% 明胶饮食 (-0.17 +/- 0.03 MJ/d) 时，饥饿感被抑制了 44% 以上 (P < 0.05)，并且蛋白质平衡更加消极；治疗之间碳水化合物和脂肪平衡没有差异。当参与者食用 25 En% 或 10 En% 饮食时，EE 没有差异。与食用 25 En% 明胶相比，食用 25 En% 酪蛋白的参与者处于较高的蛋白质平衡（0.56 +/- 0.05 对比 0.30 +/- 0.04 MJ/d；P < 0.0001）、较低的碳水化合物平衡（0.86 +/- 0.14 对比 1.37 +/- 0.17 MJ/d；P < 0.01），以及类似的负脂肪平衡。饮食。总之，当我们在 36 小时内比较两种浓度的不完全蛋白质（明胶）和完整蛋白质（酪蛋白）的效果时，明胶导致了更大的食欲抑制；酪蛋白引起更大的正向（较小的负向）蛋白质平衡，并且对 EE 的影响没有差异。就肥胖者的减肥而言，明胶更大的饥饿抑制作用可能会起到减少能量摄入的作用，如果长期食用明胶饮食时保持这种作用的话。此外，长期使用酪蛋白可能有助于保持无脂肪质量。 J.努特尔。 139：2285-2292，2009 年。
Increasing the protein content of a diet results in increased satiety and energy expenditure (EE). It is not clear whether the magnitude of these effects differs between proteins differing in concentrations of indispensable amino acids (IAA). We hypothesized that a protein lacking IAA may stimulate appetite suppression and EE and may limit positive protein balance. Therefore, we compared appetite, EE, and substrate balances between gelatin (incomplete protein) and casein (complete protein) in single-protein diets with either 25 or 10% of energy (En%) from protein. During a 36-h stay in a respiration chamber, 23 healthy men (n = 11) and women (n = 12) (BMI, 22.2 +/- 2.3 kg/m(2); age, 25 +/- 7 y) consumed 4 isoenergetic diets: 25 En% (25/20/55 En% protein/fat/carbohydrate) and 10 En% (10/35/55 En% protein/fat/carbohydrate) casein or gelatin diet in a randomized crossover design. For 3 d before the study, participants consumed a diet at home with similar macronutrient distribution as the diet they would receive during the subsequent stay in the chamber. Hunger was suppressed 44% more (P < 0.05) and protein balance was more negative when consuming the 10 En% gelatin diet (-0.17 +/- 0.03 MJ/d) compared with the 10 En% casein diet (-0.07 +/- 0.03 MJ/d; P < 0.05); carbohydrate and fat balances did not differ between the treatments. EE did not differ when participants consumed the 25 En% or 10 En% diets. Participants were in higher protein balance (0.56 +/- 0.05 vs. 0.30 +/- 0.04 MJ/d; P < 0.0001), lower carbohydrate balance (0.86 +/- 0.14 vs. 1.37 +/- 0.17 MJ/d; P < 0.01), and similar negative fat balance when they consumed the 25 En% casein compared with the 25 En% gelatin diet. In conclusion, when we compared the effects of an incomplete protein (gelatin) and a complete protein (casein) at 2 concentrations over 36 h, gelatin resulted in a greater appetite suppression; casein caused a greater positive (smaller negative) protein balance, and effects on EE did not differ. In terms of weight loss for people with obesity, the greater hunger-suppressing effect of gelatin may play a role in reducing energy intake if this effect is maintained when consuming a gelatin diet in the long term. In addition, long-term use of casein may contribute to preservation of fat-free mass. J. Nutr. 139: 2285-2292, 2009.