Appetite, food intake, and gut hormone responses to glycomacropeptide protein ingestion in older adults:: A feasibility, acceptability, and pilot study

Jordan Warner; Rachel Stocker; Kirsten Brandt; Daniel R. Crabtree; Lindsey Ormond; Emma Stevenson; Adrian Holliday

doi:10.1016/j.appet.2024.107509

Appetite, food intake, and gut hormone responses to glycomacropeptide protein ingestion in older adults: A feasibility, acceptability, and pilot study

Jordan Warner, Rachel Stocker, Kirsten Brandt, Daniel R. Crabtree, Lindsey Ormond, Emma Stevenson, Adrian Holliday^* (Corresponding Author)

^*Corresponding author for this work

The Rowett Institute of Nutrition and Health

Research output: Contribution to journal › Article › peer-review

1 Citation (Scopus)

3 Downloads (Pure)

Abstract

Glycomacropeptide (GMP) has a unique amino acid profile which may make less satiating than other dietary proteins. This study assessed the feasibility and likely acceptability of a leucine-enriched GMP drink and determined appetite response in older adults (OA). Thirteen OA (11f; 70±4 years) were recruited for sensory assessments of a leucine-enriched GMP drink when mixed with water and with fruit smoothie, compared with whey protein isolate (WHEY). Participants also partook in a single focus group exploring acceptability to protein and supplementation. Separately, a counterbalanced, double-blind study with twelve OA (8f; 69±3 years) was conducted to determine appetite and gut hormone responses. Fasting subjective appetite was recorded using visual analogue scales and a fasted venous blood sample was collected (to measures acyl-ghrelin, PYY, GLP-1, and CCK) before participants consumed either: GMP protein (27g + 3g leucine, 350mL water), WHEY (30g, 350mL water), or water. Participants rested for 240minutes, with appetite measures and blood sampling throughout. An ad libitum pasta-based meal was then consumed. Sensory testing revealed low pleasantness rating for GMP in water vs. WHEY (16±14 vs 31±24, p=0.016). GMP addition to smoothie reduced pleasantness (26±21 vs. 61±29, p=0.009) and worsened the aroma (46±15 vs. 69±28, p=0.014). The focus group revealed uncertainty of protein needs and a scepticism of supplements, with preference for food. Gut hormone response did not differ between GMP and WHEY (nAUC for all gut hormones p>0.05). There was no difference between conditions for lunch ad libitum intake (549±171 kcal, 512±238 kcal, 460±199 kcal for GMP, WHEY, and water, p=0.175), or for subjective appetite response. Leucine-enriched GMP was not less satiating than WHEY, and low palatability and scepticism of supplements question the likely acceptability of GMP supplementation. Providing trusted nutritional advice and food enrichment/fortification may be preferred strategies for increasing protein intake in OA.

Original language	English
Article number	107509
Number of pages	11
Journal	Appetite
Volume	200
Early online date	23 May 2024
DOIs	https://doi.org/10.1016/j.appet.2024.107509
Publication status	E-pub ahead of print - 23 May 2024

Bibliographical note

We would like express huge gratitude to our participants for taking part, and for making data collection such an enjoyable experience for the research team. We would like to thank our students Vicky Catterall, Beth Minion, Joe Ashworth, Monty Hardcastle, and Anna Brooks for supporting data collection. We also thank Agropur Ingredients (Eden Prairie, MN, USA) for providing GMP.

Data Availability Statement

Data will be made available on request.

Keywords

Hunger
satiety
energy intake
anorexia of ageing
undernutrition
ageing

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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https://www.sciencedirect.com/science/article/pii/S019566632400312X

Cite this

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title = "Appetite, food intake, and gut hormone responses to glycomacropeptide protein ingestion in older adults:: A feasibility, acceptability, and pilot study",

abstract = "Glycomacropeptide (GMP) has a unique amino acid profile which may make less satiating than other dietary proteins. This study assessed the feasibility and likely acceptability of a leucine-enriched GMP drink and determined appetite response in older adults (OA). Thirteen OA (11f; 70±4 years) were recruited for sensory assessments of a leucine-enriched GMP drink when mixed with water and with fruit smoothie, compared with whey protein isolate (WHEY). Participants also partook in a single focus group exploring acceptability to protein and supplementation. Separately, a counterbalanced, double-blind study with twelve OA (8f; 69±3 years) was conducted to determine appetite and gut hormone responses. Fasting subjective appetite was recorded using visual analogue scales and a fasted venous blood sample was collected (to measures acyl-ghrelin, PYY, GLP-1, and CCK) before participants consumed either: GMP protein (27g + 3g leucine, 350mL water), WHEY (30g, 350mL water), or water. Participants rested for 240minutes, with appetite measures and blood sampling throughout. An ad libitum pasta-based meal was then consumed. Sensory testing revealed low pleasantness rating for GMP in water vs. WHEY (16±14 vs 31±24, p=0.016). GMP addition to smoothie reduced pleasantness (26±21 vs. 61±29, p=0.009) and worsened the aroma (46±15 vs. 69±28, p=0.014). The focus group revealed uncertainty of protein needs and a scepticism of supplements, with preference for food. Gut hormone response did not differ between GMP and WHEY (nAUC for all gut hormones p>0.05). There was no difference between conditions for lunch ad libitum intake (549±171 kcal, 512±238 kcal, 460±199 kcal for GMP, WHEY, and water, p=0.175), or for subjective appetite response. Leucine-enriched GMP was not less satiating than WHEY, and low palatability and scepticism of supplements question the likely acceptability of GMP supplementation. Providing trusted nutritional advice and food enrichment/fortification may be preferred strategies for increasing protein intake in OA.",

keywords = "Hunger, satiety, energy intake, anorexia of ageing, undernutrition, ageing",

author = "Jordan Warner and Rachel Stocker and Kirsten Brandt and Crabtree, {Daniel R.} and Lindsey Ormond and Emma Stevenson and Adrian Holliday",

note = "We would like express huge gratitude to our participants for taking part, and for making data collection such an enjoyable experience for the research team. We would like to thank our students Vicky Catterall, Beth Minion, Joe Ashworth, Monty Hardcastle, and Anna Brooks for supporting data collection. We also thank Agropur Ingredients (Eden Prairie, MN, USA) for providing GMP.",

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AU - Stocker, Rachel

AU - Brandt, Kirsten

AU - Crabtree, Daniel R.

AU - Ormond, Lindsey

AU - Stevenson, Emma

AU - Holliday, Adrian

N1 - We would like express huge gratitude to our participants for taking part, and for making data collection such an enjoyable experience for the research team. We would like to thank our students Vicky Catterall, Beth Minion, Joe Ashworth, Monty Hardcastle, and Anna Brooks for supporting data collection. We also thank Agropur Ingredients (Eden Prairie, MN, USA) for providing GMP.

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N2 - Glycomacropeptide (GMP) has a unique amino acid profile which may make less satiating than other dietary proteins. This study assessed the feasibility and likely acceptability of a leucine-enriched GMP drink and determined appetite response in older adults (OA). Thirteen OA (11f; 70±4 years) were recruited for sensory assessments of a leucine-enriched GMP drink when mixed with water and with fruit smoothie, compared with whey protein isolate (WHEY). Participants also partook in a single focus group exploring acceptability to protein and supplementation. Separately, a counterbalanced, double-blind study with twelve OA (8f; 69±3 years) was conducted to determine appetite and gut hormone responses. Fasting subjective appetite was recorded using visual analogue scales and a fasted venous blood sample was collected (to measures acyl-ghrelin, PYY, GLP-1, and CCK) before participants consumed either: GMP protein (27g + 3g leucine, 350mL water), WHEY (30g, 350mL water), or water. Participants rested for 240minutes, with appetite measures and blood sampling throughout. An ad libitum pasta-based meal was then consumed. Sensory testing revealed low pleasantness rating for GMP in water vs. WHEY (16±14 vs 31±24, p=0.016). GMP addition to smoothie reduced pleasantness (26±21 vs. 61±29, p=0.009) and worsened the aroma (46±15 vs. 69±28, p=0.014). The focus group revealed uncertainty of protein needs and a scepticism of supplements, with preference for food. Gut hormone response did not differ between GMP and WHEY (nAUC for all gut hormones p>0.05). There was no difference between conditions for lunch ad libitum intake (549±171 kcal, 512±238 kcal, 460±199 kcal for GMP, WHEY, and water, p=0.175), or for subjective appetite response. Leucine-enriched GMP was not less satiating than WHEY, and low palatability and scepticism of supplements question the likely acceptability of GMP supplementation. Providing trusted nutritional advice and food enrichment/fortification may be preferred strategies for increasing protein intake in OA.

AB - Glycomacropeptide (GMP) has a unique amino acid profile which may make less satiating than other dietary proteins. This study assessed the feasibility and likely acceptability of a leucine-enriched GMP drink and determined appetite response in older adults (OA). Thirteen OA (11f; 70±4 years) were recruited for sensory assessments of a leucine-enriched GMP drink when mixed with water and with fruit smoothie, compared with whey protein isolate (WHEY). Participants also partook in a single focus group exploring acceptability to protein and supplementation. Separately, a counterbalanced, double-blind study with twelve OA (8f; 69±3 years) was conducted to determine appetite and gut hormone responses. Fasting subjective appetite was recorded using visual analogue scales and a fasted venous blood sample was collected (to measures acyl-ghrelin, PYY, GLP-1, and CCK) before participants consumed either: GMP protein (27g + 3g leucine, 350mL water), WHEY (30g, 350mL water), or water. Participants rested for 240minutes, with appetite measures and blood sampling throughout. An ad libitum pasta-based meal was then consumed. Sensory testing revealed low pleasantness rating for GMP in water vs. WHEY (16±14 vs 31±24, p=0.016). GMP addition to smoothie reduced pleasantness (26±21 vs. 61±29, p=0.009) and worsened the aroma (46±15 vs. 69±28, p=0.014). The focus group revealed uncertainty of protein needs and a scepticism of supplements, with preference for food. Gut hormone response did not differ between GMP and WHEY (nAUC for all gut hormones p>0.05). There was no difference between conditions for lunch ad libitum intake (549±171 kcal, 512±238 kcal, 460±199 kcal for GMP, WHEY, and water, p=0.175), or for subjective appetite response. Leucine-enriched GMP was not less satiating than WHEY, and low palatability and scepticism of supplements question the likely acceptability of GMP supplementation. Providing trusted nutritional advice and food enrichment/fortification may be preferred strategies for increasing protein intake in OA.

KW - Hunger

KW - satiety

KW - energy intake

KW - anorexia of ageing

KW - undernutrition

KW - ageing

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DO - 10.1016/j.appet.2024.107509

M3 - Article

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JO - Appetite

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