Composition of test mixtures—Study 1.

<p>¹⁾ Chemical purities of the IPP, LPP, and VPP synthetic products were 93.4, 95.0 and 98.7%, respectively (Bachem, Weil am Rhein, Switzerland).</p><p>²⁾ The given amounts of tri-peptides isoleucine-proline-proline (IPP), leucine-proline-proline (LPP), valine-proline-proline (VPP) in the casein hydrolysate (CasH, Casimax, DSM Food Specialties, Delft, The Netherlands). The casein hydrolysate contained 57% protein with 5.4, 16.5 and 0.3 mg/g protein of LPP, LPP and VPP, respectively.</p><p>³⁾ Total XPP = total amount of IPP, LPP and VPP.</p><p>Composition of test mixtures—Study 1.</p

Organ Total Net balances of XPP peptides.

<p>Study 1. Post-prandial total net balances across organs over 90 min experimental period after <i>intra-gastric</i> administration of tri-peptide (XPP) mixtures: a synthetic dose of XPP (XPP), XPP containing casein hydrolyte (CasH) and spiked CasH (CasH + XPP). Organs: portal drained viscera (PDV), Liver, Splanchnic area (SPL), Kidneys. Positive balance is net release by an organ. Negative balance is net uptake by an organ. Values are mean ± SEM. Statistics: unpaired t-test for comparison of net balances of natural occurring XPP vs administrated XPP (Control vs XPP), water-based vs protein matrix (XPP vs CasH), and for comparison protein matrixes with vs without XPP spike (CasH vs CasH+XPP). Hooks: significance p<0.05. dotted hooks: tendency p<0.10.</p

Systemic levels of XPP peptides—Effect of protein matrix.

<p>Post-prandial arterial concentrations after intra-gastric administration of control salt solution (Control), synthetic XPP’s (XPP), casein hydrolysate rich in XPP (CasH) and spiked CasH (CasH + XPP). A: Isoleucine-proline-proline (IPP). B: Leucine-proline-proline (LPP). C: Valine-proline-proline (VPP). Respective number of observations for Control, XPP, CasH and CasH +XPP are for graph A: n = 9, 10, 9 and 10; graph B: n = 10, 10, 9 and 10; graph C: n = 8, 10, 9 and 10. Values are mean ± SEM. Statistics: repeated measures two-way ANOVA, mixed model, planned comparisons. All curves are significantly different from the XPP mixture: effect test mixture p<0.001; effect time p<0.001; interaction p<0.001.</p

Composition of test meals—Study 2.

<p>¹⁾: Indicated is the amount of protein supplied by the isolates.</p><p>²⁾: CHO: maize starch, sucrose and glucose in the weight ratio 2:1:1.</p><p>³⁾: Fat: soybean oil and sunflower oil in the weight ratio 4:1.</p><p>⁴⁾ The casein hydrolysate product (Casimax, DSM Food Specialties, Delft, The Netherlands) contained 57% protein with 5.4, 16.5 and 0.3 mg/g protein LPP, LPP and VPP, respectively.</p><p>⁵⁾ Fiber: modified citrus pectin.</p><p>Composition of test meals—Study 2.</p