There is increasing interest in the health-promoting potential of plant protein-derived peptides for managing metabolic disorders. This study investigated the impact of pepsin digestion on pre-hydrolysed versus non-hydrolysed pea protein. Pepsin digestion resulted in a higher degree of hydrolysis in pre-hydrolysed samples (64%) compared to the non-hydrolysed samples (~40%). The pepsin hydrolysates from the pre-hydrolysed protein showed stronger inhibition of key metabolic enzymes compared to non-hydrolysed samples. After ultrafiltration to enrich peptides <10 kDa, inhibition of α-amylase, α-glucosidase, and ACE was markedly enhanced, achieving a maximum of 44.5%, 54% and 95%, respectively. Peptidomic analysis identified unique peptide sequences in the ultrafiltered pre-hydrolysed fraction, in silico prediction confirmed their bioactive potential. These findings demonstrate enhanced bioactivity in pre-hydrolysed pea protein samples following pepsin hydrolysis, which was most evident in the ultrafiltrated fractions. Overall, this approach highlights the relevance of enzymatic hydrolysis and peptide enrichment strategies in developing functional ingredients to support glucose regulation and cardiovascular health.

Type 2 diabetes mellitus (T2DM) is a major public health concern associated with high mortality and reduced life expectancy. Since diabetes is closely linked with lifestyle, not surprisingly, nutritional intervention and increased physical activity could play a vital role in attenuating the problems related to diabetes. Protein hydrolysates (PHs) and their bioactive peptides (BP) have been shown to exert a wide range of biological effects, including antioxidative, antihypertensive, and in particular, hypoglycaemic activities. To better understand the efficacy of such interventions, a systematic review and meta-analysis of randomised controlled trials (RCTs) were performed concerning the influence of protein hydrolysates on glycaemic biomarkers in subjects with and without hyperglycaemia. Five different databases were used to search for RCTs. In total, 37 RCTs were included in the systematic review and 29 RCTs in the meta-analysis. The meta-analysis revealed a significant reduction in postprandial blood glucose response (PPGR) in normoglycaemic (−0.22 mmol/L; 95% CI −0.43, −0.01; p ≤ 0.05) and in hyperglycaemic adults (−0.88 mmol/L; 95% CI −1.37, −0.39; p ≤ 0.001) compared with the respective control groups. A meta-regression analysis revealed a dose-dependent response for PPGR following PH consumption in normoglycaemic adults, specifically for doses ≤ 30 g. The postprandial blood insulin responses (PPIR) were significantly higher after the ingestion of PHs in both the group with and the group without hyperglycaemia, respectively (23.05 mIU/L; 95% CI 7.53, 38.57; p ≤ 0.01 and 12.57 mIU/L; 95% CI 2.72, 22.41; p ≤ 0.01), compared with controls. In terms of long-term responses, there was a small but significant reduction in both fasting blood glucose (FBG) and fasting glycated haemoglobin (HbA1c) in response to PH compared with the control group (p < 0.05). The PHs significantly improved the parameters of glycaemia in adults and, hence, it may contribute to the management and regulation of the future risk of developing T2DM.

Purpose: Protein intake has shown benefits to mitigate postprandial hyperglycaemic excursions. In particular, whey protein has demonstrated strong potential for postprandial glucose management, and more recent findings highlighted evidence for increased efficacy of whey protein when consumed before, rather than with a carbohydrate-rich meal. Given the strong interest yet limited evidence on plant-based protein, the present study compared the potential of pea protein consumed prior to carbohydrates, on postprandial glucose as well as satiety and blood pressure (BP). Methods: In an acute randomized cross-over trial, ten healthy adults consumed a pea protein drink either before (PrePP) or with (PP) a standard carbohydrate-rich meal, compared with a control meal (CHO). Continuous glucose monitoring, satiety levels and BP were recorded over 180 min post-meal consumption. Results: Both PP and PrePP significantly reduced postprandial glucose excursion (0.46 vs. 1.125 mmol/L), compared to CHO (1.89 mmol/L). The effect was more pronounced with PrePP, exhibiting a delayed glucose response and a blunted peak beyond 60 min. Systolic BP remained unchanged, whereas both PP and PrePP significantly reduced diastolic BP compared to CHO (− 4.2 mmHg at 150 min, p < 0.05; −9.2 mmHg at 180 min, p < 0.01, respectively). PP significantly increased fullness and reduced hunger after 60 and 180 min, respectively, whereas PrePP significantly decreased hunger after 60 min of carbohydrate consumption. Conclusion: Given the enhanced efficacy in lowering postprandial glucose when consumed before carbohydrates, pea protein pre-meal consumption could be considered as part of a dietary strategy to manage postprandial glycaemia well comparable to whey protein.

The rising prevalence of metabolic disorders underscores the need for effective dietary strategies to regulate postprandial glucose levels and bl | POSTER