Impact Of Bacteria-derived Protein Versus Whey On Amino Acid Appearance And Glycemic And Insulinemic Response

INTRODUCTION: Superbrewed Food has produced a novel Postbiotic Cultured Protein (PBCP) derived from bacteria, designed to offer a sustainable and efficient alternative to traditional animal- and plant-based proteins. Produced under controlled fermentation conditions, PBCP is rich in essential amino acids, particularly branched-chain amino acids (BCAAs), making it a potentially valuable resource for muscle growth, recovery, and metabolic health. PURPOSE: This study aimed to evaluate the acute effects of PBCP on blood glucose, insulin, and amino acid (AA) concentrations, comparing its effects with those of whey protein concentrate (WPC) and dextrose (DX), and each protein combined with DX. METHODS: Fourteen healthy male participants ingested five different treatment drinks: PBCP, WPC, DX, PBCP+ DX, and WPC + DX (0.3 g protein/kg lean soft tissue mass). Blood (plasma) was collected at 9 time-point intervals to measure glucose, insulin, and AA concentrations over three hours post-ingestion. RESULTS: The glycemic and insulinemic impact of PBCP was similar to WPC, without DX. PBCP+ DX produced a mild hypoglycemic response relative to baseline, in comparison to WPC + DX. The insulinemic response of WPC + DX was higher and protracted relative to PBCP + DX. WPC alone led to a transient 20% increase in branched-chain amino acids (BCAAs), including relatively greater leucine concentrations. CONCLUSION: PBCP displays similar plasma glucose and insulin kinetics to WPC. The addition of DEX to either protein leads to a divergence in response. Further research is warranted to explore the apparent differences in glucose disposal. Supported by: SuperBrewed Foods