Let food be thy medicine? NHSc’s whey protein microgel may help Type 2 diabetes glucose levels

29 Sep 2021 --- Nestlé Health Science (NHSc) has developed a whey protein microgel that can help improve blood sugar control in individuals with Type 2 diabetes. NHSc has not released the microgel for the public yet, but it is set to be available on the market by 2022.

A new study reveals how it reduces post-meal blood sugar spikes and improves the body’s insulin response, clearing glucose in the blood. Scientists at Nestlé Research developed the concentrated formulation to address whey protein limitations.

These include issues related to cumbersome meal-planning and the lengthy time the protein should be taken before meals to reduce blood sugar levels.

“The study reinforces the strong interconnection between nature, food and medicine, and that there are still many stones to be turned in this area,” Odd Erik Johansen, global clinical development lead, cardio-metabolism at NHSc, tells NutritionInsight.

“The old saying of Hippocrates, ‘Let food be thy medicine, and let medicine be thy food’ has indeed stood the test of time.”

Glucose levels reduced
The researchers found that glucose levels were reduced by 22% in the whey protein group during the two-hour post-meal period compared with placebo, with a uniform reduction during late phases (between two and four hours after the meal).

Additionally, both insulin response and GLP-1 responses were significantly higher (by 61% at one hour and 66% at two hours, respectively) in the whey protein group. However, responses for both peptide-YY (PYY) and glucose-dependent insulinotropic polypeptide (GIP) that also stimulate insulin production were similar between the whey protein shot and placebo.The pre-meal microgel could reduce diabetics’ need for insulin treatment, the researchers say.

“We are always looking for the latest innovations in how nutrition can transform people’s health. With our partners, including Nestlé R&D as well as external partners, we will continue to investigate, research, develop and bring to market the latest nutrition-based solutions for healthier lives,” Jacquelyn Campo, senior director, corporate communications, also tells NutritionInsight.

The results of the study are being presented at the European Association for the Study of Diabetes (EASD) annual meeting, which is being held today.

Micelle technology
Whey is known to increase the production of a gut glucagon-like peptide (GLP-1), a hormone that triggers the production of insulin, which in turn reduces the blood glucose rise after meals.

However, its routine use as a natural dietary supplement has been limited by the need for a relatively high protein dose with a high caloric content and the requirement to take it 30 to 60 minutes before a meal.

Therefore researchers developed micelle technology that allows whey protein to be more rapidly available for the body to be taken at a lower dose (10 g, 40 kcal) just 15 minutes before a meal.

“The proprietary micelle-technology allowed an increase in whey protein concentration in a liquid matrix that did not gel. This possibly enhances its absorption and increases the bioavailability of the active content (amino acids and active peptides) that mediate the beneficial effects,” adds Johansen.

The research into how whey protein influences glucose spikes stems from many years of research on natural whey proteins.The micelle technology allows whey protein to be more rapidly available for the body.

Glucose spikes monitored
The study involved 26 participants aged 62 years on average, of which 14 were women. The participants had well-controlled Type 2 diabetes, some of whom took metformin (an oral diabetes medication).

The participants were randomized to receive either the new low dose whey protein microgel shot of 10 g in 125 ml of water or placebo, which received 125 ml of water, followed 15 minutes later by a pizza meal designed to produce an adequate post-meal glucose spike.

Blood samples were taken 15 minutes before the meal (the drinks) and at regular intervals over four hours after the meal.

One week into the study, participants who had been taking the whey protein were given the placebo and those who had been taking the placebo were given the whey protein.

The study authors note several limitations, including that it was a small study conducted at a single center in the US. Additionally, most participants in the study were white, so the findings cannot be generalized to all ethnic groups in other countries.

Further demonstrating the beneficial role of food in helping diabetic patients, separate research published in the Journal of Nature Communications found that a low calorie, low carbohydrate, higher protein diet could reduce Type 2 diabetes symptoms.

By Nicole Kerr