Table 1. Composition of test mixtures—Study 1.
| Substance | Unit | Control | XPP 1 | CasH 2 | CasH 2 +XPP 1 |
|---|---|---|---|---|---|
| IPP | μmol/kg bw | 0.0 | 12.3 | 10.7 | 23.0 |
| LPP | μmol/kg bw | 0.0 | 12.3 | 32.9 | 45.2 |
| VPP | μmol/kg bw | 0.0 | 12.8 | 0.62 | 13.4 |
| Total XPP 3 | μmol/kg bw | 0.0 | 37.4 | 44.2 | 81.6 |
| Protein | mg/kg bw | 0.0 | 0.0 | 648 | 648 |
| Sodium | mM | 3.01 | 3.01 | 3.01 | 3.01 |
| Potassium | mM | 71.14 | 71.14 | 71.14 | 71.14 |
| Calcium | mM | 1.96 | 1.96 | 1.96 | 1.96 |
| Phosphate | mM | 71.1 | 71.1 | 102.9 | 102.9 |
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).
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.
3) Total XPP = total amount of IPP, LPP and VPP.