Abstract：
BACKGROUND: Plant-derived proteins are considered to have fewer anabolic properties when compared with animal-derived proteins. The anabolic properties of isolated proteins do not necessarily reflect the anabolic response to the ingestion of whole foods. The presence or absence of the various components that constitute the whole-food matrix can strongly impact protein digestion and amino acid absorption and, as such, modulate postprandial muscle protein synthesis rates. So far, no study has compared the anabolic response following ingestion of an omnivorous compared with a vegan meal.
OBJECTIVE: This study aimed to compare postprandial muscle protein synthesis rates following ingestion of a whole-food omnivorous meal providing 100 g lean ground beef with an isonitrogenous, isocaloric whole-food vegan meal in healthy, older adults.
METHODS: In a randomized, counter-balanced, cross-over design, 16 older (65-85 y) adults (8 males, 8 females) underwent 2 test days. On one day, participants consumed a whole-food omnivorous meal containing beef as the primary source of protein (0.45 g protein/kg body mass; MEAT). On the other day, participants consumed an isonitrogenous and isocaloric whole-food vegan meal (PLANT). Primed continuous L-[ring-13C6]-phenylalanine infusions were applied with blood and muscle biopsies being collected frequently for 6 h to assess postprandial plasma amino acid profiles and muscle protein synthesis rates. Data are presented as means ± standard deviations and were analyzed by 2 way-repeated measures analysis of variance and paired-samples t tests.
RESULTS: MEAT increased plasma essential amino acid concentrations more than PLANT over the 6-h postprandial period (incremental area under curve 87 ± 37 compared with 38 ± 54 mmol·6 h/L, respectively; P-interaction < 0.01). Ingestion of MEAT resulted in ∼47% higher postprandial muscle protein synthesis rates when compared with the ingestion of PLANT (0.052 ± 0.023 and 0.035 ± 0.021 %/h, respectively; paired-samples t test: P = 0.037).
CONCLUSIONS: Ingestion of a whole-food omnivorous meal containing beef results in greater postprandial muscle protein synthesis rates when compared with the ingestion of an isonitrogenous whole-food vegan meal in healthy, older adults. This study was registered at clinicaltrials.gov as NCT05151887.
OBJECTIVE: This study aimed to compare postprandial muscle protein synthesis rates following ingestion of a whole-food omnivorous meal providing 100 g lean ground beef with an isonitrogenous, isocaloric whole-food vegan meal in healthy, older adults.
METHODS: In a randomized, counter-balanced, cross-over design, 16 older (65-85 y) adults (8 males, 8 females) underwent 2 test days. On one day, participants consumed a whole-food omnivorous meal containing beef as the primary source of protein (0.45 g protein/kg body mass; MEAT). On the other day, participants consumed an isonitrogenous and isocaloric whole-food vegan meal (PLANT). Primed continuous L-[ring-13C6]-phenylalanine infusions were applied with blood and muscle biopsies being collected frequently for 6 h to assess postprandial plasma amino acid profiles and muscle protein synthesis rates. Data are presented as means ± standard deviations and were analyzed by 2 way-repeated measures analysis of variance and paired-samples t tests.
RESULTS: MEAT increased plasma essential amino acid concentrations more than PLANT over the 6-h postprandial period (incremental area under curve 87 ± 37 compared with 38 ± 54 mmol·6 h/L, respectively; P-interaction < 0.01). Ingestion of MEAT resulted in ∼47% higher postprandial muscle protein synthesis rates when compared with the ingestion of PLANT (0.052 ± 0.023 and 0.035 ± 0.021 %/h, respectively; paired-samples t test: P = 0.037).
CONCLUSIONS: Ingestion of a whole-food omnivorous meal containing beef results in greater postprandial muscle protein synthesis rates when compared with the ingestion of an isonitrogenous whole-food vegan meal in healthy, older adults. This study was registered at clinicaltrials.gov as NCT05151887.
摘要：
背景：与动物来源的蛋白质相比，植物来源的蛋白质被认为具有较少的合成代谢特性。分离蛋白质的合成代谢特性不一定反映对整个食物摄取的合成代谢反应。构成整个食物基质的各种成分的存在或不存在会强烈影响蛋白质消化和氨基酸吸收，因此，调节餐后肌肉蛋白质合成率。到目前为止,没有研究比较摄入杂食性食物后的合成代谢反应与纯素食相比。
目的：本研究旨在比较摄入全食杂食性食物后的餐后肌肉蛋白质合成率，该食物提供100克瘦牛肉和等氮，等热量全食素食在健康，老年人。
方法：在随机分组中，平衡,交叉设计，16名年龄较大（65-85岁）的成年人（8名男性，8名女性）进行了2天的测试。有一天,参与者食用以牛肉为主要蛋白质来源的全食杂食餐(0.45g蛋白质/kg体重;肉类).前几天,参与者食用等氮和等热量的全食素食餐(植物)。灌注连续L-[ring-13C6]-苯丙氨酸输注，并经常收集血液和肌肉活检6小时，以评估餐后血浆氨基酸谱和肌肉蛋白质合成率。数据以平均值±标准偏差表示，并通过2种重复测量方差分析和配对样本t检验进行分析。
结果：餐后6小时内，MEAT的血浆必需氨基酸浓度比PLANT增加更多（曲线下面积87±37与38±54mmol·6h/L相比增加，分别为；P交互作用<0.01)。与摄入植物相比，摄入肉类导致餐后肌肉蛋白质合成率高出47%(0.052±0.023和0.035±0.021%/h，分别；配对样本t检验：P=0.037)。
结论：与健康饮食中摄入等氮全食素食相比，摄入含有牛肉的全食杂食餐会导致餐后肌肉蛋白质合成率更高。老年人。这项研究在clinicaltrials.gov上注册为NCT05151887。
目的：本研究旨在比较摄入全食杂食性食物后的餐后肌肉蛋白质合成率，该食物提供100克瘦牛肉和等氮，等热量全食素食在健康，老年人。
方法：在随机分组中，平衡,交叉设计，16名年龄较大（65-85岁）的成年人（8名男性，8名女性）进行了2天的测试。有一天,参与者食用以牛肉为主要蛋白质来源的全食杂食餐(0.45g蛋白质/kg体重;肉类).前几天,参与者食用等氮和等热量的全食素食餐(植物)。灌注连续L-[ring-13C6]-苯丙氨酸输注，并经常收集血液和肌肉活检6小时，以评估餐后血浆氨基酸谱和肌肉蛋白质合成率。数据以平均值±标准偏差表示，并通过2种重复测量方差分析和配对样本t检验进行分析。
结果：餐后6小时内，MEAT的血浆必需氨基酸浓度比PLANT增加更多（曲线下面积87±37与38±54mmol·6h/L相比增加，分别为；P交互作用<0.01)。与摄入植物相比，摄入肉类导致餐后肌肉蛋白质合成率高出47%(0.052±0.023和0.035±0.021%/h，分别；配对样本t检验：P=0.037)。
结论：与健康饮食中摄入等氮全食素食相比，摄入含有牛肉的全食杂食餐会导致餐后肌肉蛋白质合成率更高。老年人。这项研究在clinicaltrials.gov上注册为NCT05151887。
