Comparison of the Amino Acid and Peptide Composition and Postprandial Response of Beef, Chicken, and Whey Protein Nutritional Preparations
Journal Title: Functional Foods in Health and Disease - Year 2016, Vol 6, Issue 10
Abstract
Background: Increasing dietary protein intake synergistically improves the effect of exercise to stimulate muscle protein synthesis. The purpose of this study was to evaluate the plasma amino acid response of two novel protein nutritional preparations, beef protein isolate (BeefISOTM) and hydrolyzed chicken protein isolate (MyoCHXTM). Methods: The postprandial plasma amino acid response over 3 hours was monitored in young adults (n=6) following consumption of 23 grams of WPC, BeefISOTM, or MyoCHXTM. Amino acid compositional analysis and molecular weight distributions of each protein were performed by HPLC. Statistical analyses were performed using one-way or two-way ANOVA where appropriate and corrected for multiple comparisons to account for the cross-over design. Results: Compositional evaluations revealed similar levels of essential and branched-chain amino acids for WPC and MyoCHXTM. While the results of this study predictably demonstrated plasma amino acids levels increased following consumption of the different proteins, the kinetics of the postprandial response was unique to each protein source. WPC and MyoCHXTM were rapidly absorbed with maximum plasma amino acid concentrations observed at 30 and 15 min, respectively. The slightly faster absorption of MyoCHXTM was associated with the increased peptide content of MyoCHXTM (greater than 76% of protein is <2kDa). BeefISOTM exhibited sustained release characteristics as evidenced by increased post prandial amino acid concentrations after 3 hours. Conclusions: The protein preparations studied each had different amino acid profiles and absorption kinetics. WPC and MyoCHXTM contained a higher essential amino acid content and were rapidly absorbed with plasma amino acid concentrations peaking within 30 minutes following consumption. BeefISOTM contained a higher proportion of conditionally essential amino acids that steadily increased in plasma over 3 hours, indicating a sustained release profile for BeefISOTM. Each of these three protein preparations have been shown to facilitate similar improvements in body composition following a resistance-exercise training program. The paradoxical finding that proteins with varying composition, molecular weight, and digestibility can lead to similar effects on body composition suggests the need to evaluate proteins based on total nutritional potential rather than as a delivery vehicle for single amino acids.
Authors and Affiliations
Christopher J. Detzel, Bryon W. Petschow, Nicole Johnson, Eric M. Weaver
Keywords
Related Articles
- EP ID EP458028
- DOI 10.31989/ffhd.v6i10.308
- Views 135
- Downloads 0
A new definition of functional food by FFC: what makes a new definition unique?
Background: Functional food science has gained momentum recently in response to the changing health status of developed countries. As healthcare costs and average life expectancy rise, the public has sought ways to becom...
The effect of VMP35 supplement ingredients encapsulated in a novel Phospholipid Prodosome SK713 SLP nutrient delivery technology on properties of live human blood.
Background: In North America digestive malfunction in terms of disintegration, dissolution, and absorption of food and nutrients, is a widespread malady. Malabsorption is also an exacerbating factor in most chronic degen...
Evaluation of Efficacy and Safety of NEXT-II®, a Novel Water-Soluble, Undenatured Type II Collagen in Subjects with Potential Risks in the Knee Joint Health from Healthy Population
Background: Oral administration of a novel water-soluble undenatured type II collagen (NEXT-II®) has been demonstrated to ameliorate the signs and symptoms of rheumatoid arthritis (RA) in animal models. In the present in...
A pilot study to determine the effects of lean beef consumption on markers of metabolic syndrome
Statement of Objective: To determine the effects of a diet that provides 30% energy from protein with ½ as lean, red meat on risk factors of metabolic syndrome in humans. Design, Setting, and Participants: A 3-month, r...
Use of lysozyme from chicken egg white as a nitrite replacer in an Italian-type chicken sausage
Background: Sodium or potassium nitrite is widely used as a curing agent in sausages and other cured meat products. Nitrite has strong antimicrobial and antioxidant effects and generates cured meat color. Nitrite, howeve...