Liggins Institute, The University of Auckland, Auckland 1142, New Zealand.
Liggins Institute, The University of Auckland, Auckland 1142, New Zealand.
J Dairy Sci. 2017 Jun;100(6):4230-4234. doi: 10.3168/jds.2016-12287. Epub 2017 Apr 21.
Whey protein concentrate (WPC) is a high-quality dairy ingredient that is often included in formulated food products designed to stimulate muscle anabolism. Whey protein concentrate can be affected by UHT processing, and its sensory properties are not compatible with some formulated food products. Microparticulated WPC (mWPC) is a novel ingredient that is resistant to heat treatment and has enhanced sensory properties. When 16 healthy middle-aged men consumed 20 g of either WPC or mWPC, both proteins increased plasma essential AA and leucine concentrations with no detectable difference in curve kinetics. Myofibrillar protein synthesis was increased in both groups for 90 min after ingestion with no difference between groups. Ingestion of mWPC resulted in a muscle anabolic response that was equivalent to that of WPC over the full 210-min measurement period. Formulated products incorporating mWPC or standard WPC would provoke equivalent anabolic responses.
乳清蛋白浓缩物（WPC）是一种高质量的乳制品成分，常用于设计用于刺激肌肉合成代谢的配方食品中。乳清蛋白浓缩物可能会受到 UHT 处理的影响，其感官特性与某些配方食品不兼容。微粒化 WPC（mWPC）是一种新型成分，它能耐受热处理并具有增强的感官特性。当 16 名健康中年男性分别摄入 20 克 WPC 或 mWPC 时，两种蛋白质都增加了血浆必需氨基酸和亮氨酸的浓度，曲线动力学没有差异。摄入后 90 分钟，两组的肌原纤维蛋白合成均增加，组间无差异。摄入 mWPC 导致肌肉合成代谢反应在整个 210 分钟的测量期间与 WPC 相当。含有 mWPC 或标准 WPC 的配方产品会引起等效的合成代谢反应。
