Casein Hydrolysate with Glycemic Control Properties: Evidence from Cells, Animal Models, and Humans

• Published in: Journal of agricultural and food chemistry Vol. 66; no. 17; pp. 4352 - 4363
• Main Authors: Drummond, Elaine, Flynn, Sarah, Whelan, Helena, Nongonierma, Alice B, Holton, Thérèse A, Robinson, Aisling, Egan, Thelma, Cagney, Gerard, Shields, Denis C, Gibney, Eileen R, Newsholme, Philip, Gaudel, Celine, Jacquier, Jean-Christophe, Noronha, Nessa, FitzGerald, Richard J, Brennan, Lorraine
• Format: Journal Article
• Language: English
• Published: United States American Chemical Society 02.05.2018
• Subjects: 3T3-L1 Cells; Adult; Aged; Animals; Blood Glucose - analysis; Blood Glucose - drug effects; Caseins - administration & dosage; Cell Line; Dietary Supplements; Female; Humans; Insulin - metabolism; Insulin Secretion; Insulin-Secreting Cells; Male; Mice; Mice, Inbred C57BL; Mice, Obese; Middle Aged; Models, Animal; Obesity; Overweight; Postprandial Period; casein; hydrolysate; nutrition; insulin; postprandial glycemia
• DOI: 10.1021/acs.jafc.7b05550
• ISSN: 0021-8561

Evidence exists to support the role of dairy derived proteins whey and casein in glycemic management. The objective of the present study was to use a cell screening method to identify a suitable casein hydrolysate and to examine its ability to impact glycemia related parameters in an animal model and in humans. Following screening for the ability to stimulate insulin secretion in pancreatic beta cells, a casein hydrolysate was selected and further studied in the ob/ob mouse model. An acute postprandial study was performed in 62 overweight and obese adults. Acute and long-term supplementation with the casein hydrolysate in in vivo studies in mice revealed a glucose lowering effect and a lipid reducing effect of the hydrolysate (43% reduction in overall liver fat). The postprandial human study revealed a significant increase in insulin secretion (p = 0.04) concomitant with a reduction in glucose (p = 0.03). The area under the curve for the change in glucose decreased from 181.84 ± 14.6 to 153.87 ± 13.02 (p = 0.009). Overall, the data supports further work on the hydrolysate to develop into a functional food product.