Background: The insulinotropic effect of whey protein is not fully understood and has clinical implications in the regulation of chronic and acute hyperglycemia.
Summary: This review describes the composition of whey protein and potential mechanisms through which whey exerts an insulinotropic effect, including increasing the gastric emptying rate, effect on incretin hormones particularly gastric inhibitory peptide and glucagon-like polypeptide-1, and whey's role as a dipeptidyl peptidase IV inhibitor. Recent clinical evidence on the use of whey protein concentrate, isolate and hydrolysate in the management of type 2 diabetes and in the acute care adult population is reviewed.
Key Messages: The mechanism through which whey protein exerts its insulinotropic effect is multifactorial. Increasing evidence supports the potential use of whey protein in medical/nutritional therapy to manage glycemia; however, additional research is needed to determine the most appropriate dose, form and delivery method for whey supplementation.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1159/000448665 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Technological properties of the furcellaran-whey protein isolate emulgels with various evening primrose oil concentration.
Int J Biol Macromol
December 2024
Department of Chemistry, Faculty of Food Technology, University of Agriculture, Balicka St. 122, PL-30-149 Cracow, Poland; Department of Product Packaging, Cracow University of Economics, Rakowicka 27, PL-31-510 Cracow, Poland. Electronic address:
Effect of different evening primrose oil content (1-20 %) on the rheological, mechanical, textural and microstructure of furcellaran/whey protein isolate emulsion gels were investigated at neutral, unmodified pH environment. The results indicate that, irrespective of the concentration, the oil acted as an inactive filler and was not chemically bound in the polymer network but only physically immobilized in it. The increasing oil amount in the material from 1 to 20 % resulted in a percentage decrease in hardness (52 %), gumminess (71 %) and stress relaxation ratio (17 %) which means that presence of the hydrophobic components weakens the structure of the material, but all samples exhibit elastic behaviour.
View Article and Find Full Text PDFPolyphenol oxidase cross-linking enhances whey protein-induced systemic food allergy by regulating miRNA in CD4 T cells.
Food Funct
January 2025
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, China.
Article Synopsis
- Whey protein contains allergenic proteins that affect its use in food products.
- Current research investigates how processing methods, like polyphenol oxidase cross-linking, change the allergenicity of protein mixtures.
- Findings show that mice consuming cross-linked whey protein exhibited more severe food allergies and intestinal injury, along with changes in immune cell composition and specific miRNA expressions, indicating potential biomarkers for milk allergy severity.
Radio frequency heating assisted Maillard reaction of whey protein - gum Arabic: Improving structural and unlocking functional properties.
Int J Biol Macromol
December 2024
College of Mechanical and Electronic Engineering, Northwest A&F University, Yangling, Shaanxi 712100, China; Department of Biological Systems Engineering, Washington State University, 213 L.J. Smith Hall, Pullman, WA 99164-6120, USA; Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi, 830091, China. Electronic address:
Article Synopsis
- Whey protein is a nutritious animal protein, but its usefulness in food systems is limited by its sensitivity to environmental factors.
- The study explores using radio frequency heating to couple whey protein with gum Arabic, significantly improving their functional properties compared to traditional water bath heating.
- Results showed that the RF heating increased the glycosylation degree, enhancing emulsifying, foaming, and antioxidant qualities of the protein-gum conjugates.
Efficacy of Ma'aljobon Aftimouni ( and whey) on HbA1c and blood glucose levels in patients with Type 2 Diabetes: A randomized triple-blind clinical trial.
Contemp Clin Trials Commun
February 2025
Department of Internal Medicine, Arak University of Medical Sciences, Arak, Iran.
Introduction And Objective: Type 2 Diabetes is a common and chronic metabolic disease. Complementary and alternative medicine can provide a suitable option for demands for new treatments. Therefore, the present study aimed to investigate the effect of Persian medicine on the glycemic status of patients with Type 2 Diabetes.
View Article and Find Full Text PDFInsights into the oil-water interfacial adsorption properties of whey protein-γ-oryzanol Pickering emulsion gel during in vitro simulated digestion.
Food Chem
December 2024
Key Laboratory of Dairy Science (Northeast Agricultural University), Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin 150030, China; College of Food Science and Engineering, Guiyang University, Guiyang 550005, China. Electronic address:
This work elucidated the digestion behavior of low-oil phase Pickering emulsion gel (LOPPEG) stabilized by whey protein isolate (WPI) -γ-Oryzanol (γO) aggregated particles and interfacial adsorption properties of its simulated digestion products. Initially, following simulated digestion, WPI-γO LOPPEG exhibited lower free fatty acid release and protein digestibility compared to WPI LOPPEG. WPI-γO LOPPEG maintained lower interfacial tension and higher interfacial thickness than WPI LOPPEG.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!