β-Lactoglobulin Elevates Insulin and Glucagon Concentrations Compared with Whey Protein-A Randomized Double-Blinded Crossover Trial in Patients with Type Two Diabetes Mellitus.
CGM
beta-lactoglobulin
glucose
glycemic variability
pre-meal
type 2 diabetes mellitus
whey
Journal
Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595
Informations de publication
Date de publication:
22 Jan 2021
22 Jan 2021
Historique:
received:
22
12
2020
revised:
18
01
2021
accepted:
20
01
2021
entrez:
27
1
2021
pubmed:
28
1
2021
medline:
10
9
2021
Statut:
epublish
Résumé
Whey protein is an insulinotropic fraction of dairy that reduces postprandial glucose levels in patients with type 2 diabetes mellitus (T2DM). We have recently shown that β-lactoglobulin (BLG), the largest protein fraction of whey, elevates insulin concentrations compared with iso-nitrogenous whey protein isolate (WPI) in healthy individuals. We therefore hypothesized that BLG pre-meals would lower glucose levels compared with WPI in patients with T2DM. We investigated 16 participants with T2DM using a randomized double-blinded cross-over design with two pre-meal interventions, (i) 25 g BLG and (ii) 25 g WPI prior to an oral glucose tolerance test (OGTT), followed by four days of continuous glucose monitoring (CGM) at home. BLG increased concentrations of insulin with 10%, glucagon with 20%, and glucose with 10% compared with WPI after the OGTT (all
Identifiants
pubmed: 33499025
pii: nu13020308
doi: 10.3390/nu13020308
pmc: PMC7911205
pii:
doi:
Substances chimiques
Blood Glucose
0
Insulin
0
Lactoglobulins
0
Whey Proteins
0
Glucagon
9007-92-5
Types de publication
Journal Article
Randomized Controlled Trial
Langues
eng
Sous-ensembles de citation
IM
Subventions
Organisme : Arla Food Ingredients Group P/S, Soenderhoej 10-12, 8260 DK-Viby, CVR 33372116.
ID : -
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