Anabolic Properties of Mixed Wheat-Legume Pasta Products in Old Rats: Impact on Whole-Body Protein Retention and Skeletal Muscle Protein Synthesis.
Age Factors
Animal Proteins, Dietary
/ administration & dosage
Animals
Caseins
/ administration & dosage
Eating
/ physiology
Elder Nutritional Physiological Phenomena
/ physiology
Fabaceae
Male
Milk Proteins
/ administration & dosage
Muscle Proteins
/ biosynthesis
Muscle, Skeletal
/ metabolism
Nutritive Value
Plant Proteins, Dietary
/ administration & dosage
Proteins
/ metabolism
Proteolysis
Rats, Wistar
Triticum
faba bean
legume-enriched pasta
lentil
muscle protein synthesis rate
protein quality
sarcopenia
skeletal muscle
split pea
Journal
Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595
Informations de publication
Date de publication:
29 May 2020
29 May 2020
Historique:
received:
27
03
2020
revised:
18
04
2020
accepted:
26
05
2020
entrez:
4
6
2020
pubmed:
4
6
2020
medline:
2
3
2021
Statut:
epublish
Résumé
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.
Identifiants
pubmed: 32485842
pii: nu12061596
doi: 10.3390/nu12061596
pmc: PMC7353003
pii:
doi:
Substances chimiques
Animal Proteins, Dietary
0
Caseins
0
Milk Proteins
0
Muscle Proteins
0
Plant Proteins, Dietary
0
Proteins
0
Types de publication
Comparative Study
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Déclaration de conflit d'intérêts
The authors declare no competing interests.
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