Pinckaers Philippe Jm, Domić Jacintha, Petrick Heather L, Holwerda Andrew M, Trommelen Jorn, Hendriks Floris K, Houben Lisanne Hp, Goessens Joy Pb, van Kranenburg Janneau Mx, Senden Joan M, de Groot Lisette Cpgm, Verdijk Lex B, Snijders Tim, van Loon Luc Jc
NUTRIM School of Nutrition and Translational Research in Metabolism, Department of Human Biology, Maastricht University Medical Centre+, Maastricht, The Netherlands.
Division of Human Nutrition & Health, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands.
J Nutr. 2024 Jul;154(7):2120-2132. doi: 10.1016/j.tjnut.2023.11.004. Epub 2023 Nov 15.
Plant-derived proteins are considered to have fewer anabolic properties when compared with animal-derived proteins. The anabolic properties of isolated proteins do not necessarily reflect the anabolic response to the ingestion of whole foods. The presence or absence of the various components that constitute the whole-food matrix can strongly impact protein digestion and amino acid absorption and, as such, modulate postprandial muscle protein synthesis rates. So far, no study has compared the anabolic response following ingestion of an omnivorous compared with a vegan meal.
This study aimed to compare postprandial muscle protein synthesis rates following ingestion of a whole-food omnivorous meal providing 100 g lean ground beef with an isonitrogenous, isocaloric whole-food vegan meal in healthy, older adults.
In a randomized, counter-balanced, cross-over design, 16 older (65-85 y) adults (8 males, 8 females) underwent 2 test days. On one day, participants consumed a whole-food omnivorous meal containing beef as the primary source of protein (0.45 g protein/kg body mass; MEAT). On the other day, participants consumed an isonitrogenous and isocaloric whole-food vegan meal (PLANT). Primed continuous L-[ring-C]-phenylalanine infusions were applied with blood and muscle biopsies being collected frequently for 6 h to assess postprandial plasma amino acid profiles and muscle protein synthesis rates. Data are presented as means ± standard deviations and were analyzed by 2 way-repeated measures analysis of variance and paired-samples t tests.
MEAT increased plasma essential amino acid concentrations more than PLANT over the 6-h postprandial period (incremental area under curve 87 ± 37 compared with 38 ± 54 mmol·6 h/L, respectively; P-interaction < 0.01). Ingestion of MEAT resulted in ∼47% higher postprandial muscle protein synthesis rates when compared with the ingestion of PLANT (0.052 ± 0.023 and 0.035 ± 0.021 %/h, respectively; paired-samples t test: P = 0.037).
Ingestion of a whole-food omnivorous meal containing beef results in greater postprandial muscle protein synthesis rates when compared with the ingestion of an isonitrogenous whole-food vegan meal in healthy, older adults. This study was registered at clinicaltrials.gov as NCT05151887.
与动物源蛋白质相比，植物源蛋白质被认为具有较少的合成代谢特性。分离蛋白质的合成代谢特性不一定反映对摄入全食物的合成代谢反应。构成全食物基质的各种成分的存在与否会强烈影响蛋白质消化和氨基酸吸收，从而调节餐后肌肉蛋白质合成率。到目前为止，尚无研究比较摄入杂食性餐与纯素食餐之后的合成代谢反应。
本研究旨在比较健康老年人摄入含100克瘦牛肉的全食物杂食性餐与等氮、等热量的全食物纯素食餐之后的餐后肌肉蛋白质合成率。
采用随机、交叉、平衡设计，16名年龄较大（65 - 85岁）的成年人（8名男性，8名女性）进行2个测试日。一天，参与者食用以牛肉为主要蛋白质来源的全食物杂食性餐（0.45克蛋白质/千克体重；肉类）。另一天，参与者食用等氮、等热量的全食物纯素食餐（植物性）。进行初量连续L-[环-C]-苯丙氨酸输注，并在6小时内频繁采集血液和肌肉活检样本，以评估餐后血浆氨基酸谱和肌肉蛋白质合成率。数据以均值±标准差表示，并通过双向重复测量方差分析和配对样本t检验进行分析。
在餐后6小时内，肉类组比植物性组使血浆必需氨基酸浓度升高更多（曲线下增量面积分别为87±37与38±54毫摩尔·6小时/升；交互作用P<0.01）。与摄入植物性餐相比，摄入肉类餐导致餐后肌肉蛋白质合成率高出约47%（分别为0.052±0.023和0.035±0.021%/小时；配对样本t检验：P = 0.037）。
与健康老年人摄入等氮的全食物纯素食餐相比，摄入含牛肉的全食物杂食性餐可导致更高的餐后肌肉蛋白质合成率。本研究已在clinicaltrials.gov注册，注册号为NCT05151887。
