The Influence of Whey Supplement, Molkosan®, on Modulating Glycemic Response and Satiety Levels.

Background information: Whey proteins (WP) are hypothesized to have potent insulinotropic effects that are known to reduce postprandial glycemia and improve the insulin response (Frid et al 2005). Additionally, WP are also considered more satiating than any other protein therefore are able to decrease satiety levels and promote weight loss (Chungchunlam et al 2014). The mechanisms underlying these responses are unknown but insulinogenic amino acids and incretin hormones seem to be involved (Frid et al 2005). Aim: The present study was conducted in order to investigate the effect of prebiotic whey supplement Molkosan® on modulating glycemic control and levels of satiety. Methods: The present study was a non-randomized, non-blinded and within-subjects design (the participants acted as their own control). A total of 11 healthy participants (5 male and 6 female) orally ingested prebiotic whey supplement Molkosan® for 2-wks. The two study assessments included an Oral Glucose Tolerance Test (OGTT) which analyzed baseline, acute and chronic glucose responses in the presence of Molkosan® ingestion. The second assessment was a satiety test (at the start and end of the study) in the form of a Visual Analogue Scale (VAS) with a provided meal to assess appetite regulation. Results: Blood glucose concentrations obtained from the OGTT procedures did not differ significantly over the study period (P >0.05). However, we did exhibit some interesting observations; firstly chronic Molkosan® ingestion showed a more pronounced descent in blood glucose levels from 30 to 60 minutes in comparison to baseline and acute Molkosan® ingestion. Secondly, the >25 BMI subgroup showed a delayed glucose response after the consumption of 75g anhydrous glucose in the presence of acute Molkosan® ingestion as blood glucose levels typically peaked at 60 minutes instead of 30 minutes. VAS sensations of hunger (15 minutes before the meal) and prospective food consumption (1 minute after the meal) significantly increased from baseline compared to follow-up (P