The effects of dietary protein on the somatotropic axis: a comparison of soy, gelatin, alpha-lactalbumin and milk
| Autor: | Margriet A. B. Veldhorst, A. J. A. H. van Vught, R.J.M. Brummer, Margriet S. Westerterp-Plantenga, Arie G. Nieuwenhuizen |
|---|---|
| Přispěvatelé: | Humane Biologie, RS: NUTRIM - R1 - Metabolic Syndrome |
| Jazyk: | angličtina |
| Rok vydání: | 2010 |
| Předmět: |
Adult
Blood Glucose medicine.medical_specialty food.ingredient Arginine medicine.medical_treatment Medicine (miscellaneous) Gelatin Young Adult food Pituitary Gland Anterior Internal medicine medicine Ingestion Animals Humans Insulin Single-Blind Method Soy protein Pancreatic hormone Nutrition and Dietetics Cross-Over Studies biology Human Growth Hormone Milk Proteins Growth hormone secretion Endocrinology Alpha-lactalbumin biology.protein Lactalbumin Soybean Proteins Female Dietary Proteins |
| Zdroj: | European Journal of Clinical Nutrition, 64(5), 441-446. Nature Publishing Group |
| ISSN: | 0954-3007 |
| DOI: | 10.1038/ejcn.2010.21 |
| Popis: | Background/Objectives:Growth hormone (GH) is an important regulator of growth and body composition. It has been shown that GH release can be promoted by administration of various amino acids (AAs), such as arginine and lysine, that are present in soy protein. We previously showed that oral ingestion of soy protein stimulates the GH release, it is not known however to which extent other proteins stimulate the GH secretion.Subjects/Methods:Ingestion of soy protein (soy), gelatin protein (gelatin), alpha-lactalbumin protein (alpha-lactalbumin) and milk protein (milk) were compared on their GH-stimulating capacity. After oral ingestion of protein (0.6 g protein per kg bodyweight), blood was sampled every 20 min for 5 h to analyze GH, AA, insulin and glucose concentrations. The study was performed in eight healthy women (aged 19-26 years; body mass index 19-26 kg/m(2)) in a randomized, single blind, placebo-controlled crossover design.Results:GH responses were more increased after ingestion of gelatine (8.2+/-1.1 mug/l) compared with ingestion of soy, alpha-lactalbumin and milk (5.0+/-0.8, 4.5+/-0.6 and 6.4+/-1.0 mug/l, respectively) (P |
| Databáze: | OpenAIRE |
| Externí odkaz: |
|