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Short-Term Effects of Lupin vs. Whey Supplementation on Glucose and Insulin Responses to a Standardized Meal in a Randomized Cross-Over Trial

Schopen, Kathrin and Ewald, Ann Charlotte and Johannes, Bernd Wolfgang and Bloch, Wilhelm and Rittweger, Jörn and Frings-Meuthen, Petra (2017) Short-Term Effects of Lupin vs. Whey Supplementation on Glucose and Insulin Responses to a Standardized Meal in a Randomized Cross-Over Trial. Frontiers in Physiology, 8, p. 198. Frontiers Media S.A. doi: 10.3389/fphys.2017.00198. ISSN 1664-042X.

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Official URL: https://www.frontiersin.org


Background: Whey protein is known to reduce postprandial glycaemia in people with type 2 diabetes mellitus. Lupin as a vegetable source of protein could be considered as an alternative, as the percentage of vegetarian and vegan consumers is raising. The present study compares the acute glycemic effects of whey and lupin in healthy volunteers following a carbohydrate-rich reference meal. Methods In cross-over design, three standardized meals (reference meal; reference meal + whey; reference meal + lupin) were provided to 12 healthy male and female volunteers, aged between 23 and 33, in a balanced, randomized order. Volunteers’ blood glucose and insulin concentrations were analyzed at baseline and at seven time points following the ingestion of the meals. Results: The supplementation of whey or lupin significantly blunted the postprandial increase in blood glucose concentrations compared to the reference meal (p < 0.001). In the overall statistical analysis, this effect was comparable for whey and lupin [1 AUC whey-lupin = 8%, 0–60 min area under the curve (0–60 min AUC), p = 0.937], with a blunting effect of −46% by whey (p = 0.005, 0–60 min AUC) and of −54% by lupin (p < 0.001, 0–60 min AUC). When comparing whey and lupin data only, the insulin increase was found to be more pronounced for whey protein than for lupin supplementation (1 AUC whey-lupin = 39%, 0–60 min AUC, p = 0.022). However, when comparing the insulin response of each supplementation to the one of the referencemeal, no differences could be detected (whey p = 0.259, 0–60 min AUC; lupin p = 0.275, 0–60 min AUC). Conclusions: Results suggest that lupin and whey can both lower the increase of postprandial blood glucose concentrations to a comparable extent, implying the usability of lupin to reduce postprandial glycaemia. However, the insulin response following the supplementations to a carbohydrate-rich meal seems to differ for these two protein sources.

Item URL in elib:https://elib.dlr.de/118352/
Document Type:Article
Title:Short-Term Effects of Lupin vs. Whey Supplementation on Glucose and Insulin Responses to a Standardized Meal in a Randomized Cross-Over Trial
AuthorsInstitution or Email of AuthorsAuthor's ORCID iDORCID Put Code
Schopen, KathrinDivision of Space Physiology, Institute of Aerospace Medicine, German Aerospace Center (DLR), Cologne, GermanyUNSPECIFIEDUNSPECIFIED
Bloch, WilhelmGerman Sport University Colognehttps://orcid.org/0000-0003-1786-8853UNSPECIFIED
Rittweger, JörnUNSPECIFIEDhttps://orcid.org/0000-0002-2223-8963UNSPECIFIED
Date:10 April 2017
Journal or Publication Title:Frontiers in Physiology
Refereed publication:Yes
Open Access:Yes
Gold Open Access:Yes
In ISI Web of Science:Yes
Page Range:p. 198
EditorsEmailEditor's ORCID iDORCID Put Code
Lambert, ElisabethSwinburne University of TechnologyUNSPECIFIEDUNSPECIFIED
Publisher:Frontiers Media S.A
Keywords:Lupinus albus, lupin, whey, blood glucose, serum insulin, dietary protein, postprandial responses, glycemic control
HGF - Research field:Aeronautics, Space and Transport
HGF - Program:Space
HGF - Program Themes:Research under Space Conditions
DLR - Research area:Raumfahrt
DLR - Program:R FR - Research under Space Conditions
DLR - Research theme (Project):R - Vorhaben Systemphysiologie (old)
Location: Köln-Porz
Institutes and Institutions:Institute of Aerospace Medicine > Muscle and Bone Metabolism
Deposited By: Becker, Christine
Deposited On:23 Jan 2018 12:47
Last Modified:08 Nov 2023 15:11

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