Ingestion of mycoprotein, pea protein, and their blend support comparable postexercise myofibrillar protein synthesis rates in resistance-trained individuals

Sam West, Alistair J. Monteyne, Gráinne Whelehan, Ino van der Heijden, Doaa R. Abdelrahman, Andrew J. Murton, Tim J.A. Finnigan, Francis B. Stephens, Benjamin T. Wall

Research output: Contribution to journalArticlepeer-review

4 Scopus citations

Abstract

Pea protein is an attractive nonanimal-derived protein source to support dietary protein requirements. However, although high in leucine, a low methionine content has been suggested to limit its anabolic potential. Mycoprotein has a complete amino acid profile which, at least in part, may explain its ability to robustly stimulate myofibrillar protein synthesis (MyoPS) rates. We hypothesized that an inferior postexercise MyoPS response would be seen following ingestion of pea protein compared with mycoprotein, which would be (partially) rescued by blending the two sources. Thirty-three healthy, young [age: 21 ± 1 yr, body mass index (BMI): 24 ± 1 kg·m2] and resistance-trained participants received primed, continuous infusions of L-[ring-2H5]phenylalanine and completed a bout of whole body resistance exercise before ingesting 25 g of protein from mycoprotein (MYC, n ¼ 11), pea protein (PEA, n ¼ 11), or a blend (39% MYC, 61% PEA) of the two (BLEND, n ¼ 11). Blood and muscle samples were taken pre-, 2 h, and 4 h postexercise/protein ingestion to assess postabsorptive and postprandial postexercise myofibrillar protein fractional synthetic rates (FSRs). Protein ingestion increased plasma essential amino acid and leucine concentrations (time effect; P < 0.0001), but more rapidly in BLEND and PEA compared with MYC (time condition interaction; P < 0.0001). From similar postabsorptive values (MYC, 0.026 ± 0.008%·h-1; PEA, 0.028 ± 0.007%·h-1; BLEND, 0.026 ± 0.006%·h1), resistance exercise and protein ingestion increased myofibrillar FSRs (time effect; P < 0.0001) over a 4-h postprandial period (MYC, 0.076 ± 0.004%·h1; PEA, 0.087 ± 0.01%·h1; BLEND, 0.085 ± 0.01%·h1), with no differences between groups (all; P > 0.05). These data show that all three nonanimal-derived protein sources have utility in supporting postexercise muscle reconditioning.

Original languageEnglish (US)
Pages (from-to)E267-E279
JournalAmerican Journal of Physiology - Endocrinology and Metabolism
Volume325
Issue number3
DOIs
StatePublished - Sep 2023

Keywords

  • muscle protein synthesis
  • mycoprotein
  • pea protein
  • protein blend
  • resistance exercise

ASJC Scopus subject areas

  • General Medicine

Fingerprint

Dive into the research topics of 'Ingestion of mycoprotein, pea protein, and their blend support comparable postexercise myofibrillar protein synthesis rates in resistance-trained individuals'. Together they form a unique fingerprint.

Cite this