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An Investigation of the Protein Quality and Temporal Pattern of Peripheral Blood Aminoacidemia following Ingestion of 0.33 g·kg -1 Body Mass Protein Isolates of Whey, Pea, and Fava Bean in Healthy, Young Adult Men.
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- Additional Information
- Source:
Publisher: MDPI Publishing Country of Publication: Switzerland NLM ID: 101521595 Publication Model: Electronic Cited Medium: Internet ISSN: 2072-6643 (Electronic) Linking ISSN: 20726643 NLM ISO Abbreviation: Nutrients Subsets: MEDLINE
- Publication Information:
Original Publication: Basel, Switzerland : MDPI Publishing
- Subject Terms:
- Abstract:
An increase in the intake of legumes is recommended in the promotion of plant-sourced (PSP) rather than animal-sourced (ASP) protein intake to produce a more sustainable diet. This study evaluated the quality of novel PSP isolates from pea (PEA) and fava bean (FAVA) and an ASP isolate of whey (WHEY) and compared the magnitude and temporal pattern of peripheral arterial aminoacidemia following ingestion of 0.33 g·kg -1 body mass of protein isolate in healthy young adult men (n = 9). Total indispensable amino acids (IAA) comprised 58% (WHEY), 46% (PEA), and 42% (FAVA) of the total amino acid (AA) composition, with the ingested protein providing 108% (WHEY), 77% (PEA), and 67% (FAVA) of the recommended per diem requirement of IAA. Reflecting the AA composition, the area under the curve (∆AUC 0-180 ), post-ingestion increase in total IAA for WHEY was 41% ( p < 0.001) and 57% ( p < 0.001) greater than PEA and FAVA, respectively, with PEA exceeding FAVA by 28% ( p = 0.003). As a sole-source, single-dose meal-size serving, the lower total IAA for PEA and FAVA would likely evoke a reduced post-prandial anabolic capacity compared to WHEY. Incorporated into a food matrix, the promotion of PSP isolates contributes to a more sustainable diet.
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- Grant Information:
U38 IP000870 United States IP NCIRD CDC HHS
- Contributed Indexing:
Keywords: aminoacidemia; plant protein; postprandial; protein quality; sustainable diet; young adults
- Accession Number:
0 (Whey Proteins)
0 (Amino Acids)
- Publication Date:
Date Created: 20231014 Date Completed: 20231023 Latest Revision: 20240210
- Publication Date:
20240210
- Accession Number:
PMC10574361
- Accession Number:
10.3390/nu15194211
- Accession Number:
37836496
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