TY  - JOUR
A1  - Volk, Christin
A1  - Brandsch, Corinna
A1  - Schlegelmilch, Ulf
A1  - Wensch-Dorendorf, Monika
A1  - Hirche, Frank
A1  - Simm, Andreas
A1  - Gargum, Osama
A1  - Wiacek, Claudia
A1  - Braun, Peggy G.
A1  - Kopp, Johannes F.
A1  - Schwerdtle, Tanja
A1  - Treede, Hendrik
A1  - Stangl, Gabriele I.
T1  - Postprandial metabolic response to rapeseed protein in healthy subjects
JF  - Nutrients
N2  - Plant proteins have become increasingly important for ecological reasons. Rapeseed is a novel source of plant proteins with high biological value, but its metabolic impact in humans is largely unknown. A randomized, controlled intervention study including 20 healthy subjects was conducted in a crossover design. All participants received a test meal without additional protein or with 28 g of rapeseed protein isolate or soy protein isolate (control). Venous blood samples were collected over a 360-min period to analyze metabolites; satiety was assessed using a visual analog scale. Postprandial levels of lipids, urea, and amino acids increased following the intake of both protein isolates. The postprandial insulin response was lower after consumption of the rapeseed protein than after intake of the soy protein (p< 0.05), whereas the postmeal responses of glucose, lipids, interleukin-6, minerals, and urea were comparable between the two protein isolates. Interestingly, the rapeseed protein exerted stronger effects on postprandial satiety than the soy protein (p< 0.05). The postmeal metabolism following rapeseed protein intake is comparable with that of soy protein. The favorable effect of rapeseed protein on postprandial insulin and satiety makes it a valuable plant protein for human nutrition.
KW  - rapeseed protein
KW  - soy protein
KW  - postprandial study
KW  - metabolic response
KW  - healthy subjects
Y1  - 2020
U6  - https://doi.org/10.3390/nu12082270
SN  - 2072-6643
VL  - 12
IS  - 8
PB  - MDPI
CY  - Basel
ER  - 
TY  - JOUR
A1  - Rohn, Sascha
A1  - Petzke, Klaus-Jürgen
A1  - Rawel, Harshadrai Manilal
A1  - Kroll, Jürgen
T1  - Reactions of chlorogenic acid and quercetin with a soy protein isolate - Influence on the in vivo food protein quality in rats
JF  - Molecular nutrition & food research : bioactivity, chemistry, immunology, microbiology, safety, technology
N2  - Plant phenolic compounds are known to interact with proteins producing changes in the food (e.g., biological value (BV), color, taste). Therefore, the in vivo relevance, especially, of covalent phenolprotein reactions on protein quality was studied in a rat bioassay. The rats were fed protein derivatives at a 10% protein level. Soy proteins were derivatized with chlorogenic acid and quercetin (derivatization levels: 0.056 and 0.28 mmol phenolic compound/gram protein). Analysis of nitrogen in diets, urine, and fecal samples as well as the distribution of amino acids were determined. Depending on the degree of derivatization, the rats fed with soy protein derivatives showed an increased excretion of fecal and urinary nitrogen. As a result, true nitrogen digestibility, BV, and net protein utilization were adversely affected. Protein digestibility corrected amino acid score was decreased for lysine, tryptophan, and sulfur containing amino acids.
KW  - amino acid score
KW  - plant phenolic compounds
KW  - protein derivatization
KW  - protein digestibility
KW  - soy protein
Y1  - 2006
U6  - https://doi.org/10.1002/mnfr.200600043
SN  - 1613-4125
VL  - 50
SP  - 696
EP  - 704
PB  - Wiley
CY  - Weinheim
ER  -