Abstract
Whey protein supplements are used by athletes to promote muscle protein synthesis and reduce protein degradation and may also benefit persons with muscle wasting conditions. Unfortunately, digestion of whey protein may liberate short peptides that can cause immune‐mediated gastrointestinal (GI) distress. Co‐consumption of whey with enzymes may result in smaller and less immunogenic peptides. In this study, sixteen males (ages 18‐27 years) consumed whey only (WO) and whey plus enzymes (WE) in a randomized cross‐over design. Subjects underwent 6‐day dietary preconditioning with standard meals supplied to them (approximately 2300 kcal, 44% carbohydrate; 21% protein; and 35% fat). Following a 12‐hour fast prior to each treatment trial, serum was collected before (time 0) and 1, 2, 3, and 4 hours after consumption of WO or WE. Serum was analyzed for amino acids, insulin, blood urea nitrogen (BUN), and C‐reactive protein (CRP). Subjects also completed a brief survey assessing GI symptoms at approximately 4 hours. Two‐way repeated measures statistics, with within factors of time and treatment (WO and WE) and between factor of treatment order were performed. Areas under curves were also analyzed with paired samples T‐tests. There were significant time and treatment effects with several amino acids and time by treatment by order effects for a few. An expected increase (p<0.016) in insulin and BUN following supplement consumption was observed but there was no difference in the insulin or BUN response between WO and WE. CRP levels were highly variable across subjects. CRP decreased (p<0.048) over time with WE, while there was no significant change in CRP over time with WO. Co‐consumption of whey with enzymes results in altered amino acid appearance and/or disposal in serum and may reduce acute stress as measured through CRP. No significant impact of either WO or WE on GI symptoms was observed in this sample.Grant Funding Source: Supported by a grant from Deerland Enzymes Inc.
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