A soy, whey and caseinate blend extends postprandial skeletal muscle protein synthesis in rats

D. N. Butteiger, M. Cope, P. Liu, R. Mukherjea, E. Volpi, B. B. Rasmussen, E. S. Krul

Research output: Contribution to journalArticle

11 Citations (Scopus)

Abstract

Background & aims: Blends of dairy and soy protein are used in commercial sports nutrition products; however, no studies have systematically compared blends to isolated protein sources and their effects on muscle protein synthesis (MPS). Dairy whey protein (WP), soy protein isolate (SP), and two blends (Blend 1 and Blend 2) consisting of ratios of 50:25:25 and 25:50:25 for whey:caseinate:soy, respectively, were evaluated for their ability to affect MPS. Methods: Male Sprague-Dawley rats were trained to eat 3 meals/day: a 4g meal at 0700-0720hours followed by ad lib feeding at 1300-1400hours and 1800-1900hours. After ~5 days of training, fasted rats were administered their respective 4g meal at 0700-0720hours and an intravenous flooding dose of 2H5-phenylalanine 10min prior to euthanasia. Individual rats were euthanized at designated postprandial time points. Blood and gastrocnemius samples were collected and the latter was used to measure mixed muscle protein fractional synthetic rates (FSR). Results: Plasma leucine concentrations peaked in all groups at 90min and were still above baseline at 300min post-meal. FSR tended to increase in all groups post-meal but initial peaks of FSR were different times (45, 90 and 135min for WP or SP, Blend 1 and Blend 2, respectively). Blend 2 had a significantly higher FSR compared to WP alone at 135min (P<0.05). Conclusions: Single source proteins and protein blends all enhance skeletal MPS after a meal, however, Blend 2 had a delayed FSR peak which was significantly higher than whey protein at 135min.

Original languageEnglish
Pages (from-to)585-591
Number of pages7
JournalClinical Nutrition
Volume32
Issue number4
DOIs
StatePublished - Aug 2013

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Muscle Proteins
Meals
Skeletal Muscle
Soybean Proteins
Proteins
Euthanasia
Phenylalanine
Leucine
Sports
Sprague Dawley Rats
Whey
Whey Proteins

Keywords

  • Casein
  • Fractional synthetic rate
  • Muscle protein synthesis
  • Soy protein
  • Whey protein

ASJC Scopus subject areas

  • Critical Care and Intensive Care Medicine
  • Nutrition and Dietetics

Cite this

A soy, whey and caseinate blend extends postprandial skeletal muscle protein synthesis in rats. / Butteiger, D. N.; Cope, M.; Liu, P.; Mukherjea, R.; Volpi, E.; Rasmussen, B. B.; Krul, E. S.

In: Clinical Nutrition, Vol. 32, No. 4, 08.2013, p. 585-591.

Research output: Contribution to journalArticle

Butteiger, D. N. ; Cope, M. ; Liu, P. ; Mukherjea, R. ; Volpi, E. ; Rasmussen, B. B. ; Krul, E. S. / A soy, whey and caseinate blend extends postprandial skeletal muscle protein synthesis in rats. In: Clinical Nutrition. 2013 ; Vol. 32, No. 4. pp. 585-591.
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abstract = "Background & aims: Blends of dairy and soy protein are used in commercial sports nutrition products; however, no studies have systematically compared blends to isolated protein sources and their effects on muscle protein synthesis (MPS). Dairy whey protein (WP), soy protein isolate (SP), and two blends (Blend 1 and Blend 2) consisting of ratios of 50:25:25 and 25:50:25 for whey:caseinate:soy, respectively, were evaluated for their ability to affect MPS. Methods: Male Sprague-Dawley rats were trained to eat 3 meals/day: a 4g meal at 0700-0720hours followed by ad lib feeding at 1300-1400hours and 1800-1900hours. After ~5 days of training, fasted rats were administered their respective 4g meal at 0700-0720hours and an intravenous flooding dose of 2H5-phenylalanine 10min prior to euthanasia. Individual rats were euthanized at designated postprandial time points. Blood and gastrocnemius samples were collected and the latter was used to measure mixed muscle protein fractional synthetic rates (FSR). Results: Plasma leucine concentrations peaked in all groups at 90min and were still above baseline at 300min post-meal. FSR tended to increase in all groups post-meal but initial peaks of FSR were different times (45, 90 and 135min for WP or SP, Blend 1 and Blend 2, respectively). Blend 2 had a significantly higher FSR compared to WP alone at 135min (P<0.05). Conclusions: Single source proteins and protein blends all enhance skeletal MPS after a meal, however, Blend 2 had a delayed FSR peak which was significantly higher than whey protein at 135min.",
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