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Resistant Starch Combined with Whey Protein Increases Postprandial Metabolism and Lowers Glucose and Insulin Responses in Healthy Adult Men

Resistant starch (RS) and/or protein consumption favorably influence energy metabolism, substrate utilization, and weight management. The current study administered four different versions of a pancake breakfast containing waxy maize or RS with and without whey protein (WP) and measured postprandial...

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Autores principales: Mohr, Alex E., Minicucci, Olivia, Long, Dale, Miller, Vincent J., Keller, Allison, Sheridan, Caitlin, O’brien, Gabriel, Ward, Emery, Schuler, Brad, Connelly, Scott, Holst, Jens J., Astrup, Arne, He, Feng, Gentile, Christopher L., Arciero, Paul J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000721/
https://www.ncbi.nlm.nih.gov/pubmed/33807618
http://dx.doi.org/10.3390/foods10030537
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author Mohr, Alex E.
Minicucci, Olivia
Long, Dale
Miller, Vincent J.
Keller, Allison
Sheridan, Caitlin
O’brien, Gabriel
Ward, Emery
Schuler, Brad
Connelly, Scott
Holst, Jens J.
Astrup, Arne
He, Feng
Gentile, Christopher L.
Arciero, Paul J.
author_facet Mohr, Alex E.
Minicucci, Olivia
Long, Dale
Miller, Vincent J.
Keller, Allison
Sheridan, Caitlin
O’brien, Gabriel
Ward, Emery
Schuler, Brad
Connelly, Scott
Holst, Jens J.
Astrup, Arne
He, Feng
Gentile, Christopher L.
Arciero, Paul J.
author_sort Mohr, Alex E.
collection PubMed
description Resistant starch (RS) and/or protein consumption favorably influence energy metabolism, substrate utilization, and weight management. The current study administered four different versions of a pancake breakfast containing waxy maize or RS with and without whey protein (WP) and measured postprandial thermogenesis (TEM), fuel utilization, and circulating satiation and appetite factors for 180 min in a group of healthy, adult men. On four separate visits to the laboratory, eight participants were administered four different pancake breakfast meal challenges using a single-blind, randomized crossover design: (1) waxy maize starch (WMS) control; (2) WMS and WP (WMS + WP); (3) RS; or (4) RS and WP (RS + WP). TEM (kcals/180 min) was significantly greater (p < 0.05) in RS + WP (45.11; confidence interval (CI), 33.81–56.41) compared to WMS (25.61; CI, 14.31–36.91), RS (29.44; CI, 18.14–40.74), and WMS + WP (24.64; CI, 13.34–35.94), respectively. Fat oxidation was enhanced (p < 0.05) after RS + WP compared to RS at 60 min (+23.10%), WMS at 120 min (+27.49%), and WMS and WMS + WP at 180 min (+35.76%; +17.31%, respectively), and RER was decreased with RS + WP versus the other three meals (mean differences: ≥−0.021). Insulin concentrations were decreased (p < 0.05) following RS + WP compared to WMS, whereas both RS (−46.19%) and RS + WP (−53.05%) insulin area under the curve (AUC) were greatly reduced (p < 0.01) compared to WMS. While limited by sample size, meals containing both RS and WP increased postprandial thermogenesis and fat oxidation, and lowered insulin response compared to isocaloric meals without this combination. Therefore, RS + WP may favorably impact energy metabolism and thus weight control and body composition under chronic feeding conditions.
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spelling pubmed-80007212021-03-28 Resistant Starch Combined with Whey Protein Increases Postprandial Metabolism and Lowers Glucose and Insulin Responses in Healthy Adult Men Mohr, Alex E. Minicucci, Olivia Long, Dale Miller, Vincent J. Keller, Allison Sheridan, Caitlin O’brien, Gabriel Ward, Emery Schuler, Brad Connelly, Scott Holst, Jens J. Astrup, Arne He, Feng Gentile, Christopher L. Arciero, Paul J. Foods Article Resistant starch (RS) and/or protein consumption favorably influence energy metabolism, substrate utilization, and weight management. The current study administered four different versions of a pancake breakfast containing waxy maize or RS with and without whey protein (WP) and measured postprandial thermogenesis (TEM), fuel utilization, and circulating satiation and appetite factors for 180 min in a group of healthy, adult men. On four separate visits to the laboratory, eight participants were administered four different pancake breakfast meal challenges using a single-blind, randomized crossover design: (1) waxy maize starch (WMS) control; (2) WMS and WP (WMS + WP); (3) RS; or (4) RS and WP (RS + WP). TEM (kcals/180 min) was significantly greater (p < 0.05) in RS + WP (45.11; confidence interval (CI), 33.81–56.41) compared to WMS (25.61; CI, 14.31–36.91), RS (29.44; CI, 18.14–40.74), and WMS + WP (24.64; CI, 13.34–35.94), respectively. Fat oxidation was enhanced (p < 0.05) after RS + WP compared to RS at 60 min (+23.10%), WMS at 120 min (+27.49%), and WMS and WMS + WP at 180 min (+35.76%; +17.31%, respectively), and RER was decreased with RS + WP versus the other three meals (mean differences: ≥−0.021). Insulin concentrations were decreased (p < 0.05) following RS + WP compared to WMS, whereas both RS (−46.19%) and RS + WP (−53.05%) insulin area under the curve (AUC) were greatly reduced (p < 0.01) compared to WMS. While limited by sample size, meals containing both RS and WP increased postprandial thermogenesis and fat oxidation, and lowered insulin response compared to isocaloric meals without this combination. Therefore, RS + WP may favorably impact energy metabolism and thus weight control and body composition under chronic feeding conditions. MDPI 2021-03-05 /pmc/articles/PMC8000721/ /pubmed/33807618 http://dx.doi.org/10.3390/foods10030537 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ).
spellingShingle Article
Mohr, Alex E.
Minicucci, Olivia
Long, Dale
Miller, Vincent J.
Keller, Allison
Sheridan, Caitlin
O’brien, Gabriel
Ward, Emery
Schuler, Brad
Connelly, Scott
Holst, Jens J.
Astrup, Arne
He, Feng
Gentile, Christopher L.
Arciero, Paul J.
Resistant Starch Combined with Whey Protein Increases Postprandial Metabolism and Lowers Glucose and Insulin Responses in Healthy Adult Men
title Resistant Starch Combined with Whey Protein Increases Postprandial Metabolism and Lowers Glucose and Insulin Responses in Healthy Adult Men
title_full Resistant Starch Combined with Whey Protein Increases Postprandial Metabolism and Lowers Glucose and Insulin Responses in Healthy Adult Men
title_fullStr Resistant Starch Combined with Whey Protein Increases Postprandial Metabolism and Lowers Glucose and Insulin Responses in Healthy Adult Men
title_full_unstemmed Resistant Starch Combined with Whey Protein Increases Postprandial Metabolism and Lowers Glucose and Insulin Responses in Healthy Adult Men
title_short Resistant Starch Combined with Whey Protein Increases Postprandial Metabolism and Lowers Glucose and Insulin Responses in Healthy Adult Men
title_sort resistant starch combined with whey protein increases postprandial metabolism and lowers glucose and insulin responses in healthy adult men
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8000721/
https://www.ncbi.nlm.nih.gov/pubmed/33807618
http://dx.doi.org/10.3390/foods10030537
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