Satiating effect of proteins in healthy subjects: a comparison of egg albumin, casein, gelatin, soy protein, pea protein, and wheat gluten
Satiating effect of proteins in healthy subjects: a comparison of egg albumin, casein, gelatin, soy protein, pea protein, and wheat gluten
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DOI：
10.1093/ajcn/67.6.1197
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发表时间：
1998-06-01
影响因子：
7.1
通讯作者：
Guy-Grand, B
中科院分区：
文献类型：
--
作者：
Lang, V;Bellisle, F;Guy-Grand, B
研究了6种蛋白质（卵清蛋白、酪蛋白、明胶、大豆蛋白、豌豆蛋白和小麦面筋）对饱腹感和食物摄入量的影响。根据受试者内设计，12名健康受试者摄入6份蛋白质操纵的午餐（约5.2 MJ，22%的能量为蛋白质）。控制试验餐的能量、常量营养素、纤维和适口性。近65%的总蛋白质在不同阶段之间变化。午餐后，饱腹感评估8小时，能量和常量营养素摄入量测量24小时。采集血液用于测定餐后血糖和胰岛素反应。结果表明，蛋白质的类型对饱腹感，24小时能量或常量营养素摄入量，或餐后血糖和胰岛素浓度没有影响。这些发现与先前在人类中获得的结果部分不同，后者表明蛋白质可能根据其饱腹能力而分化。我们的结论是，不同的蛋白质来源的混合餐不影响健康人的食物行为，可能是因为碳水化合物和脂肪与蛋白质缓冲剂的动力学的生理机制，涉及餐后饱腹感后的蛋白质负荷。
The influence of six dietary protein types (egg albumin, casein, gelatin, soy protein, pea protein, and wheat gluten) on satiety and food intake was investigated. Twelve healthy subjects ingested six protein-manipulated lunches (approximate to 5.2 MJ, 22% of energy as protein) according to a within-subjects design. Test meals were controlled for energy, macronutrients, fiber, and palatability. Nearly 65% of total protein varied between sessions. After lunch, satiety was assessed for 8 h and energy and macronutrients intakes were measured for 24 h. Blood was collected for determination of postprandial plasma glucose and insulin responses. Results showed no effect of the type of protein on satiety, on 24-h energy or macronutrient intakes, or on postprandial plasma glucose and insulin concentrations. These findings differ in part from those obtained previously in humans, which suggested that proteins may be differentiated in terms of their satiating capacities. We conclude that varying the protein source in a mixed meal does not affect food behavior in healthy humans, probably because coingestion of carbohydrate and fat with protein buffers the kinetics of the physiologic mechanisms implicated in postprandial satiety after a protein load.