krill protein hydrolysate provides high absorption rates for all essential amino acids - a randomized controlled trial

Nutrients 2021, 13(9), 3187. https://doi.org/10.3390/nu13093187

Commentary

This study was investigating the acute postprandial bioavailability of amino acids (AA) from krill protein hydrolysate compared to soy and whey protein isolates to identify a new high quality protein source from which the global demand for protein-containing foods is increasing.

The study was a randomized, placebo-controlled crossover trial involving 10 healthy young men.

It was conducted over four non-consecutive days and volunteers consumed either water or one of three protein match supplements: whey protein isolate, soy protein isolate, or krill protein hydrolysate.

Blood samples were collected before and up to 180 min after ingestion, and serum postprandial AA concentrations were determined using 1.

Hunger and satiety were assessed using a visual analogue scale (VAS).

Results showed that whey and krill resulted in significantly higher AA concentrations compared to soybeans for 20-60 minutes and 20-40 minutes after consumption, respectively.

Area under the curve (AUC) analysis revealed that whey had the highest postprandial serum concentrations of essential AA (EAA) and branched-chain AA (BCAA), followed by krill and soybean, respectively.

The conclusion of these results suggests that Krill protein hydrolysate is the protein most likely to be employed in the future, as it is superior to soy protein isolate.