Journal
MOLECULAR GENETICS AND METABOLISM
Volume 100, Issue 4, Pages 303-308Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.ymgme.2010.04.003
Keywords
Satiety; Hunger; Insulin; PKU; GMP
Funding
- NIH [R03-DK-071534, P30-HD-03352]
- USDA Cooperative State Research, Education and Extension Service [WISO 1084]
- College of Agriculture and Life Sciences, University of Wisconsin Madison
- National Center for Research Resources [1UL1RR025011]
- National Institutes of Health
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Phenylketonuria (PKU) requires a lifelong low-phenylalanine (phe) diet where protein needs are met by consumption of a phe-free amino acid (AA) formula; complaints of persistent hunger are common. Foods made with glycomacropeptide (GMP), an intact protein that contains minimal phe and may promote satiety, provide an alternative to AA formula. The objective was to assess the ability of a GMP breakfast to promote satiety and affect plasma concentrations of AAs, insulin, and the appetite stimulating hormone ghrelin in those with PKU, when compared to an AA-based breakfast. Eleven PKU subjects (8 adults and 3 boys ages 11-14) served as their own controls in an inpatient metabolic study with two 4-day treatments: an AA-based diet followed by a diet replacing all AA formula with GMP foods. Plasma concentrations of AAs, insulin and ghrelin were obtained before and/or 180 min after breakfast. Satiety was assessed using a visual analog scale before, immediately after and 150 mill after breakfast. Postprandial ghrelin concentration was significantly lower (p = 0.03) with GMP compared to an AA-based breakfast, with no difference in fasting ghrelin. Lower postprandial ghrelin concentrations were associated with greater feelings of fullness after breakfast suggesting greater satiety with GMP compared to Ms. Postprandial concentrations of insulin and total plasma AAs were higher after a GMP breakfast compared to an M-based breakfast consistent with slower absorption and less degradation of AAs from GMP. These results show sustained ghrelin suppression, and suggest greater satiety with ingestion of a meal containing GMP compared with AAs. (C) 2010 Elsevier Inc. All rights reserved.
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