Response of Muscle, Liver and Whole-Body Protein Turnover to Two Different Sources of Protein in Growing Rats

Martínéz, J. Alfredo; Goena, M.; Santidrian, Santiago; Larralde, J

doi:10.1159/000177261

Cited by 16 publications

(4 citation statements)

References 26 publications

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“…Several studies have compared the influence of plant-based proteins and animal-based proteins on muscle protein synthesis. In young rats, the protein synthesis rate was lower in gastrocnemius muscle [ 21 ] after raw faba bean intake than after milk protein intake. In addition, young rats had a lower muscle protein synthesis rate when fed cooked beans and lentils when compared to casein [ 24 ], although the protein synthesis rate was higher in the large and small intestine [ 24 , 26 ].…”

Section: Discussionmentioning

confidence: 99%

“…Several studies have evaluated the effect of plant-based protein sources, i.e., raw faba beans [ 18 , 19 , 20 , 21 ], raw peas, cooked lentils or cooked beans [ 22 , 23 , 24 , 25 , 26 ], soy proteins [ 27 , 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 ], faba bean proteins [ 36 ], and wheat proteins [ 33 ] when compared with animal-based protein sources on body protein retention and metabolism in young or old rats, pigs, or humans. All have reported a positive effect of animal proteins on protein metabolism in young animals or humans as compared to plant-based protein sources, regardless of their form, e.g., raw or cooked, protein isolate, or protein hydrolysate.…”

Section: Introductionmentioning

confidence: 99%

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Anabolic Properties of Mixed Wheat-Legume Pasta Products in Old Rats: Impact on Whole-Body Protein Retention and Skeletal Muscle Protein Synthesis

et al. 2020

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The mechanisms that are responsible for sarcopenia are numerous, but the altered muscle protein anabolic response to food intake that appears with advancing age plays an important role. Dietary protein quality needs to be optimized to counter this phenomenon. Blending different plant proteins is expected to compensate for the lower anabolic capacity of plant-based when compared to animal-based protein sources. The objective of this work was to evaluate the nutritional value of pasta products that were made from a mix of wheat semolina and faba bean, lentil, or split pea flour, and to assess their effect on protein metabolism as compared to dietary milk proteins in old rats. Forty-three old rats have consumed for six weeks isoproteic and isocaloric diets containing wheat pasta enriched with 62% to 79% legume protein (depending on the type) or milk proteins, i.e., casein or soluble milk proteins (SMP). The protein digestibility of casein and SMP was 5% to 14% higher than legume-enriched pasta. The net protein utilization and skeletal muscle protein synthesis rate were equivalent either in rats fed legume-enriched pasta diets or those fed casein diet, but lower than in rats fed SMP diet. After legume-enriched pasta intake, muscle mass, and protein accretion were in the same range as in the casein and SMP groups. Mixed wheat-legume pasta could be a nutritional strategy for enhancing the protein content and improving the protein quality, i.e., amino acid profile, of this staple food that is more adequate for maintaining muscle mass, especially for older individuals.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Anabolic Properties of Mixed Wheat-Legume Pasta Products in Old Rats: Impact on Whole-Body Protein Retention and Skeletal Muscle Protein Synthesis

et al. 2020

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“…The influence of plant-based proteins and animal-based proteins on muscle protein synthesis has been investigated in several studies. The rate of protein synthesis in gastrocnemius muscle was lower in young rats fed raw fava bean intake than in young rats fed milk protein [41]. In addition, a lower muscle protein synthesis rate was observed in young rats when fed beans and lentils than when fed casein [34].…”

Section: Mechanismsmentioning

confidence: 81%

Pea Proteins Have Anabolic Effects Comparable to Milk Proteins on Whole Body Protein Retention and Muscle Protein Metabolism in Old Rats

et al. 2021

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Plant proteins are attracting rising interest due to their pro-health benefits and environmental sustainability. However, little is known about the nutritional value of pea proteins when consumed by older people. Herein, we evaluated the digestibility and nutritional efficiency of pea proteins compared to casein and whey proteins in old rats. Thirty 20-month-old male Wistar rats were assigned to an isoproteic and isocaloric diet containing either casein (CAS), soluble milk protein (WHEY) or Pisane™ pea protein isolate for 16 weeks. The three proteins had a similar effect on nitrogen balance, true digestibility and net protein utilization in old rats, which means that different protein sources did not alter body composition, tissue weight, skeletal muscle protein synthesis or degradation. Muscle mitochondrial activity, inflammation status and insulin resistance were similar between the three groups. In conclusion, old rats used pea protein with the same efficiency as casein or whey proteins, due to its high digestibility and amino acid composition. Using these plant-based proteins could help older people diversify their protein sources and more easily achieve nutritional intake recommendations.

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“…In humans, a reduction in albumin synthesis and plasma albumin levels occurs when vegetable protein consumption increases [29]. Lower muscle mass and protein synthesis rates have also been demonstrated with legume-based diets (lentils, beans or peas) versus casein in animals [28,30-32]. The reasons for these tissue effects are mostly unclear, in particular because the effect of dietary plant protein may be confounded in part by the potential digestive or metabolic effects of a series of associated factors (e.g.…”

Section: Discussionmentioning

confidence: 99%

Rapeseed and milk protein exhibit a similar overall nutritional value but marked difference in postprandial regional nitrogen utilization in rats

et al. 2011

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BackgroundRapeseed is an emerging and promising source of dietary protein for human nutrition and health. We previously found that rapeseed protein displayed atypical nutritional properties in humans, characterized by low bioavailability and a high postprandial biological value. The objective of the present study was to investigate the metabolic fate of rapeseed protein isolate (RPI) and its effect on protein fractional synthesis rates (FSR) in various tissues when compared to a milk protein isolate (MPI).MethodsRats (n = 48) were given a RPI or MPI meal, either for the first time or after 2-week adaptation to a MPI or RPI-based diet. They were divided in two groups for measuring the fed-state tissue FSR 2 h after the meal (using a flooding dose of 13C-valine) and the dietary N postprandial distribution at 5 h (using 15N-labeled meals).ResultsRPI and MPI led to similar FSR and dietary nitrogen (N) losses (ileal and deamination losses of 4% and 12% of the meal, respectively). By contrast, the dietary N incorporation was significantly higher in the intestinal mucosa and liver (+36% and +16%, respectively) and lower in skin (-24%) after RPI than MPI.ConclusionsAlthough RPI and MPI led to the same overall level of postprandial dietary N retention in rats (in line with our findings in humans), this global response conceals marked qualitative differences at the tissue level regarding dietary N accretion. The fact that FSR did not however differed between groups suggest a differential modulation of proteolysis after RPI or MPI ingestion, or other mechanisms that warrant further study.

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Response of Muscle, Liver and Whole-Body Protein Turnover to Two Different Sources of Protein in Growing Rats

Cited by 16 publications

References 26 publications

Anabolic Properties of Mixed Wheat-Legume Pasta Products in Old Rats: Impact on Whole-Body Protein Retention and Skeletal Muscle Protein Synthesis

Anabolic Properties of Mixed Wheat-Legume Pasta Products in Old Rats: Impact on Whole-Body Protein Retention and Skeletal Muscle Protein Synthesis

Pea Proteins Have Anabolic Effects Comparable to Milk Proteins on Whole Body Protein Retention and Muscle Protein Metabolism in Old Rats

Rapeseed and milk protein exhibit a similar overall nutritional value but marked difference in postprandial regional nitrogen utilization in rats

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