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The whey fermentation product malleable protein matrix decreases triglyceride concentrations in subjects with
H K Berthold1, D M Schulte, J-F Lapointe
1Lipid Clinic at the Interdisciplinary Metabolism Center and Department of Geriatrics, Charité University Medicine, 13353 Berlin, Germany. heiner.berthold@charite.de
Abstract:
Malleable protein matrix (MPM) is a unique whey-derived ingredient obtained through a fermentation process using proprietary lactic acid bacteria strains from the Lactobacillus kefiranofaciens species. Because evidence from animal models suggests that MPM decreases serum lipid concentrations, the purpose of the present trial was to assess the hypothesis that MPM exerts lipid-lowering effects in humans. A total of 161 subjects (50% male; age 54.5 ± 9.8 yr, body mass index 26.3 ± 3.6 kg/m(2)) with hypercholesterolemia with baseline low-density lipoprotein cholesterol (LDL-C) levels of 181 ± 30 mg/dL and normal triglyceride (TG) levels (131 ± 55 mg/dL) were randomized to receive MPM (2 × 15 g/d) or matching placebo. A 6-wk run-in phase was followed by a double-blind 12-wk treatment phase after randomization. The data were analyzed on an intention-to-treat basis. The primary outcome measure was the percentage change of LDL-C. The secondary outcome measures were changes in TG and high-density lipoprotein cholesterol concentrations as well as changes in other cardiovascular risk factors. After 12 wk of treatment, the relative TG decrease from baseline reached 9.8%, whereas LDL-C was slightly decreased (by 1.5%) following MPM treatment compared with placebo in the intention-to-treat cohort. The treatment effect on TG reduction was much higher in the subset of subjects having TG levels at baseline of 150 mg/dL or above (n=42), reaching 20.0% compared with placebo. High-density lipoprotein cholesterol concentrations, blood pressure, and fasting blood glucose remained unchanged, whereas a positive treatment effect was seen on hemoglobin A(1c). The MPM product was tolerated well without severe adverse events. In conclusion, MPM has significant TG-lowering properties in subjects with combined hypercholesterolemia and higher TG levels. Its effects on LDL-C concentrations and glucose metabolism deserve further investigation.
Insights
Malleable protein matrix (MPM), a fermented whey ingredient, significantly lowered triglyceride levels in individuals with hypercholesterolemia. Further research is needed to explore its effects on LDL-C and glucose metabolism.
Area of Science:
- Nutritional Science
- Biochemistry
- Human Physiology
Background:
- Malleable protein matrix (MPM) is a novel ingredient derived from fermented whey using Lactobacillus kefiranofaciens.
- Animal studies suggest MPM may reduce serum lipid concentrations.
- Human trials are necessary to validate these lipid-lowering effects.
Purpose of the Study:
- To evaluate the efficacy of MPM in reducing lipid concentrations in humans with hypercholesterolemia.
- To test the hypothesis that MPM exerts significant lipid-lowering effects.
Main Methods:
- A randomized, double-blind, placebo-controlled trial was conducted.
- 161 participants with hypercholesterolemia received either MPM (30 g/d) or placebo for 12 weeks.
- Primary outcome was the percentage change in low-density lipoprotein cholesterol (LDL-C); secondary outcomes included triglyceride (TG) and high-density lipoprotein cholesterol (HDL-C) changes.
Main Results:
- MPM treatment resulted in a 9.8% decrease in TG levels compared to placebo.
- A significant TG reduction of 20.0% was observed in subjects with baseline TG ≥ 150 mg/dL.
- LDL-C showed a marginal decrease of 1.5%, while HDL-C, blood pressure, and fasting glucose remained unchanged. Hemoglobin A1c showed a positive treatment effect.
Conclusions:
- MPM demonstrates significant triglyceride-lowering properties, particularly in individuals with combined hypercholesterolemia and elevated TG levels.
- The effects of MPM on LDL-C and glucose metabolism warrant further investigation.
- MPM was well-tolerated with no severe adverse events reported.
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