PP354 - POSTPRANDIAL METABOLIC RESPONSES TO DIFFERENTLY PROCESSED PEA PROTEINS AND DIVERSE PLANT-BASED MEAT ANALOGUES IN HEALTHY, YOUNG ADULTS

PP354

POSTPRANDIAL METABOLIC RESPONSES TO DIFFERENTLY PROCESSED PEA PROTEINS AND DIVERSE PLANT-BASED MEAT ANALOGUES IN HEALTHY, YOUNG ADULTS

L. Klug^1,*, C. Diekmann¹, C. Kopp¹, I.-H. Acir², S. Gola³, C. Opaluwa³, B. Stoffel-Wagner⁴, M. Coenen⁵, R. Németh⁶, H. Daniel⁷, U. Schweiggert-Weisz^3,7,8, S. Egert¹

¹Institute of Nutritional and Food Sciences, Nutritional Physiology, ²Institute of Nutritional and Food Sciences, Food Sciences, University of Bonn, Bonn, ³Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, ⁴Institute of Clinical Chemistry and Clinical Pharmacology, Central Laboratory, ⁵Institute of Clinical Chemistry and Clinical Pharmacology, Clinical Study Core Unit, Study Center Bonn, ⁶Institute of Medical Biometry, Informatics and Epidemiology, University Hospital Bonn, Bonn, ⁷School of Life Sciences, ⁸ZIEL Institute for Food & Health, Technical University of Munich, Freising, Germany

Rationale: Evidence on digestibility and metabolic effects of plant protein ingredients and plant-based meat analogues in humans is limited. Therefore, this study examined postprandial responses to (a) differently processed pea proteins and (b) plant-based meat analogues from various sources and compared them with animal protein.

Methods: In two randomized crossover trials, 20 healthy, young adults consumed four test meals: in study 1, soups with 25 g protein from pea concentrate (PC), isolate (PI), extrudate (PE), or whey protein (WP); in study 2, “gyros” meals with 40 g protein from pea, wheat, soy, or chicken. Acetaminophen was used as a marker for gastric emptying. Blood samples were collected fasting and postprandially (up to 360 min) to analyze plasma amino acids and parameters of glucose and lipid metabolism. Satiety was assessed via visual analogue scales. Data were analyzed using linear mixed models.

Results: In study 1, pea proteins resulted in lower postprandial plasma essential amino acids (EAA) compared with WP (P<0.001), with no differences between the processing degrees. PE showed a delayed EAA appearance compared with PC, PI, and WP (P<0.001). No differences in urea were observed in study 1, whereas in study 2 wheat induced a greater increase than soy (P<0.05). No meal effects were observed for glucose, insulin, lipids, gastric emptying or satiety. Uric acid significantly increased after pea proteins (study 1 and 2) and chicken (study 2), but decreased after WP (study 1), wheat and soy (study 2).

Conclusion: Metabolic and satiety responses are largely comparable across protein sources and processing degrees. However, pea protein induces a lower EAA response than WP, independent of processing degree, while extrusion delays EAA appearance. Furthermore, protein source differentially affects uric acid responses.

Disclosure of Interest: None declared