Plasma amino acid response after ingestion of different whey protein fractions

Farnfield, Michelle M., Trenerry, Craige, Carey, Kate and Cameron-Smith, David 2009, Plasma amino acid response after ingestion of different whey protein fractions, International journal of food sciences and technology, vol. 60, no. 6, pp. 476-486.

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Title Plasma amino acid response after ingestion of different whey protein fractions
Author(s) Farnfield, Michelle M.
Trenerry, Craige
Carey, Kate
Cameron-Smith, David
Journal name International journal of food sciences and technology
Volume number 60
Issue number 6
Start page 476
End page 486
Publisher Scientific and Medical Division, Macmillan Press
Place of publication Basingstoke, England
Publication date 2009-09
ISSN 0963-7486
1465-3478
Keyword(s) β-Lactoglobulin
hydrolysed whey
leucine
Summary Background and objectives The digestion rate of proteins and subsequent absorption of amino acids can independently modulate protein metabolism. The objective of the present study was to examine the blood amino acid response to whey protein isolate (WPI), β-lactoglobulin-enriched WPI, hydrolysed WPI and a flavour-identical control.

Methods Eight healthy adults (four female, four male) were recruited (mean±standard error of the mean: age, 27.0±0.76 years; body mass index, 23.2±0.8 kg/cm2) and after an overnight fast consumed 500 ml of each drink, each containing 25g protein, in a cross-over design. Blood was taken at rest and then every 15 min for 2 h post ingestion.

Results Ingesting the β-lactoglobulin-enriched WPI drink resulted in significantly greater plasma leucine concentrations at 45-120 min and significantly greater branched-chain amino acid concentrations at 60-105 min post ingestion compared with hydrolysed WPI. No differences were observed between WPI and β-lactoglobulin-enriched WPI, and all protein drinks resulted in elevated blood amino acids compared with flavour-identical control.

Conclusions In conclusion, whole proteins resulted in a more rapid absorption of leucine and branched-chain amino acid into the blood compared with the hydrolysed molecular form of whey protein.
Language eng
Field of Research 111103 Nutritional Physiology
Socio Economic Objective 970111 Expanding Knowledge in the Medical and Health Sciences
HERDC Research category C1 Refereed article in a scholarly journal
HERDC collection year 2008
Copyright notice ©2009, Informa UK
Persistent URL http://hdl.handle.net/10536/DRO/DU:30017719

Document type: Journal Article
Collection: School of Exercise and Nutrition Sciences
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