Postprandial Glucose and Gastrointestinal Hormone Responses of Healthy Subjects to Wheat Biscuits Enriched with L-Arginine or Branched-Chain Amino Acids of Plant Origin

• Published in: Nutrients 2022-10, Vol.14 (20), p.4381
• Main Authors: Yanni, Amalia E, Kokkinos, Alexander, Binou, Panagiota, Papaioannou, Varvara, Halabalaki, Maria, Konstantopoulos, Panagiotis, Simati, Stamatia, Karathanos, Vaios T
• Format: Article
• Language: English
• Subjects: Amino acids; Amino Acids, Branched-Chain; Appetite; Arginine; biscuit; Biscuits; Blood glucose; Blood Glucose - metabolism; Blood pressure; Blood sugar; Branched chain amino acids; Carbohydrates; Chain branching; Chains; Control; Cross-Over Studies; Diabetes; Diet; Enriched foods; Enrichment; Exercise; Flour; Food; Gastrointestinal Hormones; Ghrelin; Glicentin; Glucagon; Glucagon-Like Peptide 1; Glucose; glucose responses; Health aspects; Healthy Volunteers; Hormones; Humans; Insulin; Insulin - metabolism; Internal medicine; Isoleucine; Kinases; L-arginine; Laboratories; Legumes; legumes/seeds; Leucine; Meals; Nutrient content; Nutrition research; Nutritional aspects; Peptide YY; Physical fitness; Physiological aspects; Postprandial Period; Proteins; Satiety; Seeds; Triticum - metabolism; Valine; Wheat; Wheat products
• ISSN: 2072-6643; 2072-6643
• DOI: 10.3390/nu14204381

The study investigates the effects of wheat biscuits supplemented with plant flours originating from legumes/seeds enriched either in L-arginine (L-arg) or branched-chain amino acids (BCAAs) on postprandial glucose response of healthy subjects. Gastrointestinal hormone and amino acid responses as well as subjective appetite sensations are also evaluated. Subjects consumed wheat-based biscuits, enriched either in L-arg (ArgB) or BCAAs (BCAAsB) or a conventional wheat biscuit (CB) or a glucose solution (GS) in an acute randomized crossover design. Responses of glucose, insulin, ghrelin, glucagon-like peptide-1 (GLP-1), peptide YY (PYY) and glicentin, as well as those of L-arginine, L-leucine, L-isoleucine and L-valine, were evaluated over 180 min. Consumption of ArgB and BCAAsB elicited lower glucose iAUC compared to GS (p < 0.05). A lower iAUC for insulin was observed after consumption of BCAAsB (p < 0.05 compared to CB and ArgB), while ArgB elicited higher iAUC for GLP-1 accompanied by higher glicentin response (p < 0.05 compared to CB). BCAAsB and ArgB increased postprandial amino acid concentrations and caused stronger satiety effects compared to CB. Increasing protein content of wheat biscuits with supplementation of plant flours originating from legumes/seeds decreases postprandial glycemia and provides with healthier snack alternatives which can easily be incorporated into diet.