Blood amino acid dynamics after ingestion of chicken-derived peptides in healthy subjects

IF 1.3 Q4 FOOD SCIENCE & TECHNOLOGY

Functional Foods in Health and Disease Pub Date : 2022-07-08 DOI:10.31989/ffhd.v12i7.926

Hang Guo, A. Yamamura, Mikako Sato

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Abstract

Background: The rate of protein digestion and amino acid (AA) absorption determines the postprandial rise in circulating AA and modulates postprandial muscle protein synthesis (MPS) rates. Furthermore, it is necessary to consider the timing of protein ingestion, along with its quantity and quality, to regulate the blood AA concentration. Chicken breasts are a popular food among athletes as they are a good source of animal protein, containing sufficient essential amino acids (EAAs) and branched-chain amino acids (BCAAs). Low-molecular-weight chicken peptides (Cpep), a novel protein supplement, were isolated from chicken breasts. Blood AA dynamics, which have a significant influence on MPS rates, were observed and compared with commercially available whey- and soy-derived protein supplements.Objectives: We evaluated blood AA dynamics after Cpep intake compared with whey protein (WP), and soy protein (SP).Methods: Three groups of six healthy adult men volunteers (age 39 ± 10 years) ingested 0.3 g/kg (protein/body weight) of Cpep, WP, and SP. The concentrations of AA in the plasma were measured before and after the ingestion period and their kinetics were compared.Results: Cpep comprises free amino acids or peptides, and their average molecular weights are lower than those of WP and SP. The absorption dynamics of AA in the plasma were evaluated. After Cpep intake, EAA and BCAA concentrations peaked at 30 min and levels of EAA and BCAA were higher than those after WP and SP ingestion at 15 and 30 min, respectively. Conversely, the levels of total AA, EAA, and BCAA decreased 45 min after Cpep intake compared with WP and SP intakes. In contrast, WP and SP showed similar blood AA dynamics with a peak at 60 min.Conclusions: Cpep is absorbed significantly faster than WP and SP, making it a useful option for efficient protein intake to maintain and increase muscle mass.Keywords: chicken-derived peptides, blood amino acid dynamics, branched-chain amino acid, muscle protein synthesis

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健康受试者摄入鸡源肽后的血液氨基酸动态

背景：蛋白质消化和氨基酸（AA）吸收率决定了餐后循环AA的升高，并调节餐后肌肉蛋白质合成（MPS）率。此外，有必要考虑蛋白质摄入的时间及其数量和质量，以调节血液AA浓度。鸡胸肉是运动员喜爱的食物，因为它们是动物蛋白质的良好来源，含有足够的必需氨基酸（EAAs）和支链氨基酸（BCAAs）。从鸡胸肉中分离得到一种新的蛋白质补充剂——低分子量鸡肽（Cpep）。观察了对MPS率有显著影响的血液AA动力学，并将其与市售乳清和大豆衍生的蛋白质补充剂进行了比较。目的：与乳清蛋白（WP）和大豆蛋白（SP）相比，我们评估了摄入Cpep后的血液AA动力学。方法：三组6名健康成年男性志愿者（年龄39±10岁）摄入0.3 g/kg（蛋白质/体重）的Cpep、WP和SP。在摄入前后测量血浆中AA的浓度，并比较其动力学。结果：Cpep含有游离氨基酸或肽，其平均分子量低于WP和SP。评价了AA在血浆中的吸收动力学。Cpep摄入后，EAA和BCAA浓度在30分钟达到峰值，EAA水平和BCAA水平分别高于WP和SP摄入后15分钟和30分钟的水平。相反，与WP和SP摄入相比，Cpep摄入45分钟后，总AA、EAA和BCAA水平下降。相反，WP和SP表现出相似的血液AA动力学，峰值在60分钟。结论：Cpep的吸收速度明显快于WP和SP，是有效摄入蛋白质以维持和增加肌肉质量的有用选择。关键词：鸡源肽，血液氨基酸动力学，支链氨基酸，肌肉蛋白合成

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来源期刊

Functional Foods in Health and Disease FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.20

自引率

20.00%

发文量