Milk Protein Inducesd Satiety
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All proteins specially milk protein has a great effect on satiety. which helps us to reduce obesity and CVD
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Milk Protein Inducesd Satiety
- 2. Credit Seminar on : MILK PROTEINS INDUCED SATIETY Shamim Hossain M.Tech (Dairy Technology)) ICAR-National Dairy Research Institute Dairy Technology division
- 3. Outline : ▹ Introduction ▹ Feeding Cycle And It`s Stages ▹ Mechanisms Regarding Protein-induced Satiety ▹ Milk Protein In Satiety ▹ Application ▹ Adverse Effect of High Protein Diet ▹ Conclusion 3
- 4. Introduction : Proteins are known to induce Satiety, increase secretion of GI Hormones, and increase Diet-induced Thermogenesis Milk protein contributes in short and long-term regulation of Food Intake and Satiety Protein is the most Effective in prolonging feelings of fullness, followed by carbohydrates and then lipids (Bellissimo et al., 2015) (Bendtsen et al., 2013) 4
- 5. Feeding cycle : ▹Appetite ▹Hunger ▹Satiation ▹Satiety Eat Stop eating (http://www.humankinetics.com/excerpts/excerpts/understanding-energy-expenditure-or-output, accessed on-2/3/2017) 5
- 6. Appetite : Our Psychosocial drive to eat Mainly controlled by External Influence Eating behavior is determined Biologically, Psychologically and Socially Why we eat ? What we eat ? How much we eat ? When we eat ? Where we eat ? (Vendrame et al., 2014) 6
- 7. Hunger : Our Biological drive to eat Orexigenic neuropeptides includes Agouti-gene-related protein (AgRP) and Neuropeptide Y (NPY) promotes the intake of food (Vendrame et al., 2014) 7
- 8. Satiation : ▹Perception of Fullness which develops during a meal ▹Short term “End of Meal” signal ▸Psychological: Perception of the Amount of eaten food ▸Mechanical: Stomach and intestinal Walls Distension ▸Hormonal: CCK and PYY released in proportion to fat, protein ▸Nutritional : Glucose and Fatty acid acts directly on brain (Stefano et al., 2014) 8
- 9. Satiety : ▹Continuation of fullness and suppression of hunger between meals ▹Determines the time interval between meals ▹Long term fullness signal (Amin et al., 2015) 9
- 10. Dietary factors that modulate satiety : ▹ High Protein in diet stimulates PYY secretion ▹ High fiber, high fat food decrease ghrelin secretion ▹ Taking small meals frequently and avoiding fasting results secretion of insulin (Chambers et al., 2015) 10
- 11. Effects of nutrients on satiation/satiety : Short term effect (Satiation) Long term effect (Satiety) Lipids + +++ Carbohydrates -Fiber ++ +++ + + Proteins -Casein -Whey protein + +++ +++ + (Chambers et al., 2015) 11
- 12. Mechanisms regarding protein-induced satiety : ▹ Satiety Regulating Hormones ▹ Energy Expenditure ▹ Amino Acid Level ▹ Gluconeogenesis ▹ Diet-Induced Thermogenesis (Veldhorst et al., 2008) 12
- 13. Satiety regulating hormones : (http://www.limericksportsandfitnessclinic.com/are-your-hormones-making-you-fat/, accessed on 22/2/2017) 13
- 14. Energy expenditure : Oxygen consumption Energy expenditure at rest Body temperature Feeling deprived of oxygen Satiety High protein Diet (Westerterp et al., 1999) 14
- 15. Amino acid level : Protein Serum Amino Acid level Appetite Satiety (Mellinkoff et al., 1956) 15
- 16. Gluconeogenesis : High protein Diet Hepatic Gluconeogenesis Glucose Metabolism Glucose Homeostasis SATIETY (Westerterp et al., 1999) 16
- 17. Diet-Induced Thermogenesis : High protein Diet Thermogenesis Energy expenditure SATIETY (Tappy et al., 1996) 17
- 18. Milk protein in satiety : Casein (Slow protein) Whey protein (Fast protein) (Boirie et al., 1997) Ingestion 40min 2 hour up to 7 hour 18
- 19. Casein Vs. whey protein in satiety : Casein Whey protein Coagulates in the acidic environment in the stomach Delays its gastric emptying Induces a slow postprandial increase in plasma amino acids Remain soluble in the stomach Fast gastric emptying Induces a fast, high, and transient increase in plasma amino acids (Boirie et al., 1997) 19
- 20. Casein Vs. whey protein in satiety : Casein Whey protein Slowly recovered in the jejunum Recovered mainly in the form of degraded peptides Absorbed in the upper part of the intestine Rapidly recovered in the upper intestine Recovered mostly in the form of intact protein Further degraded to be absorbed more distally (Mahé et al., 2000) 20
- 21. Casein in satiety : ▹Caseins produce numerous BAPs like β-casomorphins ▹Regulates various physiological processes : ▸food intake regulation ▸gastrointestinal motility ▸plasma insulin concentrations (Froetschel et al., 1996) 21
- 22. Whey protein in satiety : ▹Contains the highest concentration of the branched-chain amino acids compared to other food proteins, especially L- leucine (Sweet dry whey -10.3% ; acid dry whey- 10.5%) ▹Leucine enters the brain from the blood more rapidly than any other amino acid ▹Maintains a stable level of glucose and low insulin during energy restriction (Glass et al., 1976) (Yudkoff et al., 2005) (Layman et al., 2006) 22
- 23. GMP in satiety : κ- Casein Caseinomacropeptide Glycomacropeptide Cholecystokinin (CCK) SecrationSatiety chymosin (Beucher et al. 1994) 23
- 24. Dairy induces satiety : ▹Over 500 ml of dairy products significantly increases satiety ▹“You get more feelings of fullness, and less hunger, consuming a dairy product than consuming a soft drink or some other product” ▹Protein ↑ ≈ Hunger ↓ ≈Body weight control ↑ (Onvani et al., 2016) (Anderson et al., 2004) (Abargouei et al., 2011) 24
- 25. Protein enriched dairy products : Greek Yoghurt Protein : 13 to 18 g per 6 oz Cottage Cheese 14 g of Protein & 1.3 g of Leucine per 1/2 cup Core Power Low-Fat, Lactose-free Milk 26 g of Protein per 11.5oz (Smith et al., 2013) 25
- 26. ▹α-Lactalbumin-Enriched Yoghurt Drink ▸More satiating than the whey-enriched yoghurt drink ▸α-Lac is a complete protein ▸More thermogenic ▸High concentrations of leucine and lysine (ketogenic AA) (Johnstone et al., 2008) (Milgen et al., 2002) (Heine et al., 1991) (Hursel et al., 2009) 26
- 27. ▹High-protein yoghurt (73%) > Low-protein yoghurt (34%) ▹Same calorie ▹Greater suppression of hunger (Vandewa et al.,1994) 27
- 28. Application in Areas of Health and Disease : (Preedy et al., 2011) Binge Eating Disorder Bulimia Nervosa Anorexia Nervosa 28
- 29. Adverse effect of high protein diet : ▹RDA for protein : Adults - 0.8 g protein/kg BW/day Children - 1.5 g protein/kg BW/day Adolescents - 1.0 g protein/kg BW/day ▹ Long-term high protein intake in humans : (a) Disorders of Bone and Calcium Homeostasis (b) Disorders of Renal Function (c) Increased Cancer Risk (d) Disorders of Liver Function (e) Progression of Coronary Artery Disease (Kafatos et al., 2008) (Dioguardi et al., 2013) 29
- 30. High intake of protein High intake of purines Hyperuricosuria Uric acid kidney stones Acid load is buffered in part by bone which releases calcium to be excreted by the kidney Hypercalciuria Calcium kidney stones High acidogenic content Decrease of urinary pH Decreased solubility of uric acid Weak bone (Barzel et al., 1998) 30
- 31. Conclusion : ▹Consumption of protein under RDA level have a very good effect on satiety thus leads to body weight control and reduces obesity and its comorbidities ▹Milk protein has a complete effect on satiety and by modifying its protein level we can increase its hunger suppressing efficiency ▹Protein enrichment and measures of appetite and energy expenditure, seem to be key elements in the design of future studies 31
Editor's Notes
- This pre covers
- Proteins have a great impact on satiety. they induce satiety by increasing GI hormone secretion, diet induced thermogenesis and decreasing hunger. protein generally increases satiety to a greater extent than carbohydrate or fat and may facilitate a reduction in energy consumption under ad libitum dietary conditions. Whey protein contributes in short-term and casein in long-term regulation of satiety
- Here is the feeding cycle. We are undergone this cycle through out the day. There are mainly 4 stages they are appetite and hunger which tells us to eat and satiation and satiety which tells us to stop eating. Hunger and satiation are the feeling just before and after eating. Satiety and appetite are the interphase in between meals
- Apppetite is Our Psychosocial drive to eat which is Mainly controlled by External Influence like Why we eat ?What we eat ?How much we eat ?When we eat Where we eat ? This all together called eating behavior which is determined by Biologically, Psychologically and Socially
- Hunger is the biological drive to eat. When our stomach is empty & body`s energy and nutrient level decreased then ghrelin is released by stomach which induce the release of orxigenic neuropeptides like AgRP and NPY in hypothalamus causes hunger
- Satiation is the development of fullness and reduction of hunger during a meal. Satiation occurs during an eating episode and brings it to an end. It is a short term signal mainly driven by this 4 factors- Psychological : that is perception of how much food we have eaten . Mechanical : by taking meal mechanical stretching of the stomach takes place and sensed by the stretch receptor of the stomach wall. Hormonal : CKK and PYY released in proportion of the fat and protein content of our meal. Nutritional : the glucose and fatty acid present in food have a direct effect in the hypothalamus of brain
- the continuation of fullness and suppression of hunger between meals. Satiety starts after the end of eating and prevents further eating before the return of hunger so it determines the time interval between meals
- Presence of food in stomach continues satiation signals -Absence of food initiates ghrelin signal -Foods which delay stomach emptying Blood glucose levels determines insulin levels Protein in diet stimulates PYY secretion
- Here are the hormones which are the main controller of satiety and hunger. The cholecystokinin and GIP from small intestine, GLP-1, PYY from large intestine are mainly induced by protein ingestion results satiety. insulin and amyline from pancreas and leptin from adipose tissue aslo have satiating effect but they asr mainly induced by carbohydrate and fat. the only appetizing hormone is ghrelin which is secrated by empty stomach .all signal goes to the appetite center of hypothalamus which control the whole system of hunger and satiety.
- The theoretical basis of this relationship may be that increased energy expenditure at rest implies increased oxygen consumption and an increase in body temperature that may lead to feeling deprived of oxygen and thus promote satiety
- The theory is termed the aminostatic hypothesis. Whether induced by feeding of protein or amino acids, or by infusing amino acid mixtures, a rise in the serum amino acid concentration appeared to be accompanied by a waning of appetite. The subsequent increase in appetite was accompanied by a fall in the amino acid concentration
- The satiating effect of high protein feeding could be related to the improvement of glucose homeostasis through the modulation of hepatic gluconeogenesis and subsequent glucose metabolism
- A main reason for the difference in the thermic effects of food may be due to the fact that the body has no storage capacity for protein and thus it needs to be metabolically processed immediately. The synthesis of protein, the high ATP cost of peptide bond synthesis as well as the high cost of urea production and gluconeogenesis are often cited reasons for the higher thermic effect of protein.
- In humans, consumption of whey resulted in a fast, but short and transient, increase in plasma amino acids that peaked in 40 min to 2 h after its ingestion and returned to baseline values after 3–4 h. Casein, in contrast, and consistent with its slow gastric emptying, results in plasma amino acid concentrations that rose more slowly and are lower, but had sustained a plateau lasting for 7 h.
- Casein, unlike whey, coagulates in the acidic environment in the stomach, which delays its gastric emptying and induces a slow postprandial increase in plasma amino acids. Whey proteins, on the other side are soluble and remain soluble in the stomach, which is why they reach the upper intestine more rapidly than casein & induces a fast, high, and transient increase in plasma amino acids
- b-lactoglobulin, a main component of whey, was rapidly recovered in the upper intestine mostly in the form of intact protein that needs to be further degraded to be absorbed more distally. In contrast, casein was slowly recovered in the jejunum, mainly in the form of degraded peptides efficiently absorbed in the upper part of the intestine
- Opioid peptides known as -casomorphins are BAP derived from casein and are involved in the regulation of various physiological processes, including food intake regulation, gastrointestinal motility, and plasma insulin concentrations
- Whey proteins, compared to other food proteins contain the highest concentration of the branched-chain amino acids, especially L-leucine. Sweet and acid dry whey contain 10.3 and 10.5% of leucine, respectively . Leucine acts as the stimulator of the downstream signal control of protein synthesis in the insulin signaling pathway that contributes to the economy of lean tissue proteins (e.g. muscles) as well as maintains a stable level of glucose and low insulin during energy restriction. Leucine enters the brain from the blood more rapidly than any other amino acid that cause a fast satiating effect of whey
- caseinomacropeptide, a polypeptide of 64 amino acid residues, formed from the action of the enzyme chymosin on k-casein. Glycomacropeptide (GMP), the glycosylated fragment of caseinomacropeptide has been shown to stimulate the secretion of the gut hormone cholecystokinin (CCK) which may induce satiety
- Among Satiating foods and drinks milk and milk products shows a better satiating effect and depression of hunger. According to some researchers consumption of over 500 ml of dairy products significantly increases satiety.as milk has high quality proteins it reduces hunger and improve control over body weight
- Beside the WPC, WPI, WP, casein there are some other protein enriched dairy products which have a very good effect on satiety.
- Consumption of a high-protein breakfast with added a-lac is more thermogenic than consumption of a normal-protein breakfast containing milk protein. An explanation for the thermogenic effect of a-lac may be that it is a complete protein. a-lac contains high concentrations of leucine and lysine, which are ketogenic amino acids. It is known that hunger is suppressed by ketogenic amino acids
- Among the protein enriched yoghurts high protein yoghurts having a greater hunger supressioin ability than low protein yoghurt at isocaloric diet.
- Binge eating disorder is a eating disorder that implies the consumption of a very large amount of food until the person feels uncomfortably full Bulimia nervosa is the latter stage of binge eating disorder. People with this condition binge eat. They then take steps to avoid weight gain. Most commonly, this means vomiting Anorexia nervosa is a disorder to try to maintain a below-normal weight through starvation or too much exercise.
- We all know that overdose of anything is not good for health. Same in the case of protein also. The RDA for protein is .8 ,1.5 and 1 g /kg BW/day for adults, children and adolescents. But long time consumption of more than this can cause several problems like :Disorders of Bone and Calcium Homeostasis, Disorders of Renal Function, Disorders of Liver Function, Increased Cancer Risk & progression of CVD
- Low fluid intake and excessive intake of protein are important risk factors for kidney stones. Protein ingestion increases renal acid excretion, and acid loads, in turn, may be buffered in part by bone, which releases calcium to be excreted by the kidney. This protein-induced hypercalciuria could lead to the formation of calcium kidney stones and on the other side reduces bone calcium which causes bone weakness. Furthermore, animal protein is also the major dietary source of purines, the precursors of uric acid. Excessive intake of animal protein is therefore associated with hyperuricosuria, leads to uric acid kidney stone.