title: Effects of high and normal soyprotein breakfasts on satiety and subsequent energy intake, including amino acid and 'satiety' hormone responses.
abstract: BACKGROUND
  The role of dietary protein in short term satiety is of interest with respect to body weight regulation.
  
  
  OBJECTIVE
  To compare the effects of a high versus a normal soyprotein breakfast on satiety and subsequent energy intake (EI), including 'satiety' hormones and plasma amino acid responses.
  
  
  METHODS
  Twenty-five healthy subjects (mean +/- SEM, BMI: 23.9 +/- 0.3 kg/m(2); age: 22 +/- 1 years) received a subject-specific standardized breakfast: a custard with soy as single protein type with either 10/55/35 (normal-protein) or 25/55/20 (high-protein) En% protein/carbohydrate/fat in a randomized, single-blind design. Appetite profile (Visual Analogue Scale, VAS), plasma glucose, insulin, Glucagon-like Peptide 1, ghrelin, and amino acid concentrations were determined for 4 h, determining the sensitive time point to assess EI. Since at 180 min glucose and insulin concentrations still were significantly different, in a second set of experiments subjects received an ad lib lunch at 180 min after the breakfasts; EI was assessed.
  
  
  RESULTS
  Overall the 25 En% soy-custard was rated as being more satiating than the 10 En% soy-custard (P < 0.01) and there was a difference at 20 min after breakfast (64 +/- 5 vs. 52 +/- 5 mmVAS, P < 0.05), related to higher postprandial taurine concentrations (P < 0.05). Insulin response was increased more after the 25 En% than after the 10 En% soy-custard (AUC: 7,520 +/- 929 vs. 4,936 +/- 468 mU/l h, P < 0.001). There was no difference in EI (25 En%: 3,212 +/- 280 kJ vs. 10 En%: 3,098 +/- 286 kJ, ns).
  
  
  CONCLUSIONS
  A high soyprotein breakfast is more satiating than a normal soyprotein breakfast related to elevated taurine and insulin concentrations.
authors.affiliation: Dept. of Human Biology Nutrition and Toxicology Research Institute (NUTRIM), Maastricht University, P.O. Box 616, 6200 MD, Maastricht, The Netherlands. m.veldhorst@hb.unimaas.nl
authors.forename: Margriet A B
authors.initials: MA
authors.lastname: Veldhorst
authors.forename: Arie G
authors.initials: AG
authors.lastname: Nieuwenhuizen
authors.forename: Ananda
authors.initials: A
authors.lastname: Hochstenbach-Waelen
authors.forename: Klaas R
authors.initials: KR
authors.lastname: Westerterp
authors.forename: Marielle P K J
authors.initials: MP
authors.lastname: Engelen
authors.forename: Robert-Jan M
authors.initials: RJ
authors.lastname: Brummer
authors.forename: Nicolaas E P
authors.initials: NE
authors.lastname: Deutz
authors.forename: Margriet S
authors.initials: MS
authors.lastname: Westerterp-Plantenga
mesh_terms: D000328:Adult; D000596:Amino Acids / Q000097:blood*; D001786:Blood Glucose / Q000032:analysis; D004044:Dietary Proteins / Q000008:administration & dosage*; D002149:Energy Intake / Q000187:drug effects*; D005260:Female; D054439:Ghrelin / Q000097:blood; D052216:Glucagon-Like Peptide 1 / Q000097:blood; D006728:Hormones / Q000097:blood*; D006801:Humans; D007328:Insulin / Q000097:blood; D008297:Male; D012527:Satiation / Q000187:drug effects* / Q000502:physiology; D030262:Soybean Proteins / Q000008:administration & dosage*; D055697:Taste Perception; D013654:Taurine / Q000097:blood; D013997:Time Factors
chemical_list: D000596:Amino Acids; D001786:Blood Glucose; D004044:Dietary Proteins; D054439:Ghrelin; D006728:Hormones; D007328:Insulin; D030262:Soybean Proteins; D013654:Taurine; D052216:Glucagon-Like Peptide 1