Postprandial amino acid response after the ingestion of pea protein, milk protein, casein and a casein-pea blend, in healthy older adults.

IF 3.5 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Journal of Food Sciences and Nutrition Pub Date : 2024-02-01 Epub Date: 2023-11-07 DOI:10.1080/09637486.2023.2276667

Lotte van Dam, Alwine Kardinaal, Julien Troupin, Audrey Boulier, Manon Hiolle, Ron Wehrens, Marco Mensink

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Abstract

To identify the potential anabolic properties of a dairy-plant protein blend as compared to single plant-based and single dairy protein, the postprandial amino acid (AA) response of pea protein, milk protein, micellar casein, and a casein-pea protein blend was investigated in healthy older adults (age 72.3 ± 3.4 years, BMI 25.3 ± 2.9 kg/m²). Plasma AA levels were measured, before and up to 5 h after ingestion of each 20 g protein. Blending casein-pea in a 60/40 mixture resulted in improved plasma AA availability, i.e. area under the curve (AUC) and peak height, of total (essential) AA and of key AAs methionine and leucine compared to pea only, while preserving the higher availability of arginine. The casein/pea blend clearly showed an AA response that was in between that of its single constituents, indicating that blending could be a solution to improve a lower quality (plant) protein, which could be of relevance for older adults.

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健康老年人摄入豌豆蛋白、牛奶蛋白、酪蛋白和酪蛋白-豌豆混合物后的餐后氨基酸反应。

为了确定乳制品-植物蛋白混合物与单一植物性和单一乳制品蛋白相比的潜在合成代谢特性，在健康老年人（年龄72.3±3.4岁，BMI 25.3±2.9）中研究了豌豆蛋白、乳蛋白、胶束酪蛋白和酪蛋白-豌豆蛋白混合物的餐后氨基酸（AA）反应 kg/m2）。在5岁之前和5岁之前测量血浆AA水平每服20后h g蛋白质。将酪蛋白-豌豆混合在60/40混合物中，与仅豌豆相比，提高了血浆AA的可用性，即总（必需）AA和关键AA的曲线下面积（AUC）和峰高，同时保持了精氨酸的更高可用性。酪蛋白/豌豆混合物清楚地显示出介于其单一成分之间的AA反应，这表明混合可能是改善低质量（植物）蛋白质的解决方案，这可能与老年人有关。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Food Sciences and Nutrition 工程技术-食品科技

CiteScore

7.50

自引率

2.60%

发文量

审稿时长

1 months

期刊介绍： The primary aim of International Journal of Food Sciences and Nutrition is to integrate food science with nutrition. Improvement of knowledge in human nutrition should always be the final objective of submitted research. It''s an international, peer-reviewed journal which publishes high quality, original research contributions to scientific knowledge. All manuscript submissions are subject to initial appraisal by the Editor, and, if found suitable for further consideration, to peer review by independent, anonymous expert referees. All peer review is single blind and submission is online via ScholarOne Manuscripts.