Cheese Ingestion Increases Muscle Protein Synthesis Rates Both at Rest and During Recovery from Exercise in Healthy, Young Males: A Randomized Parallel-Group Trial
| Autor: | Wesley J H Hermans, Cas J Fuchs, Floris K Hendriks, Lisanne H P Houben, Joan M Senden, Lex B Verdijk, Luc J C van Loon |
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| Přispěvatelé: | Physiotherapy, Human Physiology and Anatomy, Human Physiology and Sports Physiotherapy Research Group, Humane Biologie, RS: NUTRIM - R3 - Respiratory & Age-related Health |
| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: |
Adult
Male STIMULATION Adolescent muscle metabolism Medicine (miscellaneous) Muscle Proteins healthy young males whole foods cheese dietary protein DIGESTION food processing ABSORPTION Humans HYDROLYSATE Muscle Skeletal RESISTANCE EXERCISE Muscle Proteins/metabolism IN-VIVO Nutrition and Dietetics Muscle Skeletal/metabolism Dietary Proteins/metabolism CONSUMPTION Postprandial Period SUBSEQUENT eating fermented dairy stable isotope tracers protein metabolism dairy young adult ESSENTIAL AMINO-ACIDS CASEIN Dietary Proteins food matrix |
| Zdroj: | Journal of Nutrition, 152(4), 1022-1030. Oxford University Press |
| ISSN: | 0022-3166 |
| Popis: | Background Protein ingestion increases muscle protein synthesis rates. The food matrix in which protein is provided can strongly modulate the postprandial muscle protein synthetic response. So far, the muscle protein synthetic response to the ingestion of whole foods remains largely unexplored. Objectives To compare the impact of ingesting 30 g protein provided as milk protein or cheese on postprandial plasma amino acid concentrations and muscle protein synthesis rates at rest and during recovery from exercise in vivo in young males. Methods In this randomized, parallel-group intervention trial, 20 healthy males aged 18-35 y ingested 30 g protein provided as cheese or milk protein concentrate following a single-legged resistance-type exercise session consisting of 12 sets of leg press and leg extension exercises. Primed, continuous intravenous L-[ring-C-13(6)]-phenylalanine infusions were combined with the collection of blood and muscle tissue samples to assess postabsorptive and 4-h postprandial muscle protein synthesis rates at rest and during recovery from exercise. Data were analyzed using repeated measures Time x Group (x Leg) ANOVA. Results Plasma total amino acid concentrations increased after protein ingestion (Time: P < 0.001), with 38% higher peak concentrations following milk protein than cheese ingestion (Time x Group: P < 0.001). Muscle protein synthesis rates increased following both cheese and milk protein ingestion from 0.037 +/- 0.014 to 0.055 +/- 0.018%center dot h(-1) and 0.034 +/- 0.008 to 0.056 +/- 0.010%center dot h(-1) at rest and even more following exercise from 0.031 +/- 0.010 to 0.067 +/- 0.013%center dot h(-1) and 0.030 +/- 0.008 to 0.063 +/- 0.010%center dot h(-1), respectively (Time: all P < 0.05; Time x Leg: P = 0.002), with no differences between cheese and milk protein ingestion (Time x Group: both P > 0.05). Conclusion Cheese ingestion increases muscle protein synthesis rates both at rest and during recovery from exercise. The postprandial muscle protein synthetic response to the ingestion of cheese or milk protein does not differ when 30 g protein is ingested at rest or during recovery from exercise in healthy, young males. |
| Databáze: | OpenAIRE |
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