ArticleFood & nutrition research2015
NUTRALYS(®) pea protein: characterization of in vitro gastric digestion and in vivo gastrointestinal peptide responses relevant to satiety.
Article in Food & nutrition research, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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The trial behind it
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Who cites it
16 citing papers in PubMed, 52 citations in OpenAlex.
- Trial
- Randomized Controlled Trial: Effects of a Bitter-Tasting Pea Protein Hydrolysate Intervention With Low Degree of Hydrolyzation on Energy Intake in Moderately Overweight Male Subjects.Molecular nutrition & food research · 2025Trial
- Comparable effects of breakfast meals varying in protein source on appetite and subsequent energy intake in healthy males.European journal of nutrition · 2018Trial
- Current Perspectives on Protein Supplementation in Athletes: General Guidance and Special Considerations for Diabetes-A Narrative Review.Nutrients · 2025Review
- Probiotic Sheep Milk: Physicochemical Properties of Fermented Milk and Viability of Bacteria Under Simulated Gastrointestinal Conditions.Nutrients · 2025Article
- Patient-reported outcomes on gastrointestinal tolerance and adherence to a pea protein plant-based enteral formula in children and adults.Frontiers in nutrition · 2025Article
- Proteins and Peptides from Food Sources with Effect on Satiety and Their Role as Anti-Obesity Agents: A Narrative Review.Nutrients · 2024Review
- Article
- Improved digestibility and bioavailability of pea protein following enzymatic treatment and fermentation by lactic acid bacteria.Food science and biotechnology · 2024Article
- Towards Sustainable Protein Sources: The Thermal and Rheological Properties of Alternative Proteins.Foods (Basel, Switzerland) · 2024Article
- Inhibition of DPP-IV Activity and Stimulation of GLP-1 Release by Gastrointestinally Digested Black Soldier Fly Prepupae.Foods (Basel, Switzerland) · 2023Article
- Pea Proteins Have Anabolic Effects Comparable to Milk Proteins on Whole Body Protein Retention and Muscle Protein Metabolism in Old Rats.Nutrients · 2021Article
- Physicochemical Properties and Consumer Acceptance of Bread Enriched with Alternative Proteins.Foods (Basel, Switzerland) · 2020Article
- Article
- Evaluation of adherence by elderly nursing home patients to regular consumption of apple compote enriched with protein and soluble fiber.Aging clinical and experimental research · 2016Observational
- Meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) - a randomized cross-over meal test study.Food & nutrition research · 2016Article
Corrections and comments
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Authors and funding
4 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
backgroundPea protein (from Pisum sativum) is under consideration as a sustainable, satiety-inducing food ingredient.
objectiveIn the current study, pea-protein-induced physiological signals relevant to satiety were characterized in vitro via gastric digestion kinetics and in vivo by monitoring post-meal gastrointestinal hormonal responses in rats.
designUnder in vitro simulated gastric conditions, the digestion of NUTRALYS(®) pea protein was compared to that of two dairy proteins, slow-digestible casein and fast-digestible whey. In vivo, blood glucose and gastrointestinal hormonal (insulin, ghrelin, cholecystokinin [CCK], glucagon-like peptide 1 [GLP-1], and peptide YY [PYY]) responses were monitored in nine male Wistar rats following isocaloric (11 kcal) meals containing 35 energy% of either NUTRALYS(®) pea protein, whey protein, or carbohydrate (non-protein).
resultsIn vitro, pea protein transiently aggregated into particles, whereas casein formed a more enduring protein network and whey protein remained dissolved. Pea-protein particle size ranged from 50 to 500 µm, well below the 2 mm threshold for gastric retention in humans. In vivo, pea-protein and whey-protein meals induced comparable responses for CCK, GLP-1, and PYY, that is, the anorexigenic hormones. Pea protein induced weaker initial, but equal 3-h integrated ghrelin and insulin responses than whey protein, possibly due to the slower gastric breakdown of pea protein observed in vitro. Two hours after meals, CCK levels were more elevated in the case of protein meals compared to that of non-protein meals.
conclusionsThese results indicate that 1) pea protein transiently aggregates in the stomach and has an intermediately fast intestinal bioavailability in between that of whey and casein; 2) pea-protein- and dairy-protein-containing meals were comparably efficacious in triggering gastrointestinal satiety signals.
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